Method for preparing edible salt added with bamboo ingredients
A technology of edible salt and bamboo, which is applied in the field of preparation of edible salt with bamboo ingredients, to achieve the effect of reducing content, protecting cardiovascular and cerebrovascular, and reducing the risk of cancer
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Embodiment 1
[0026] Take 100 kg of commercial low-sodium salt that has been processed by the drying process, and add 2 kg of bamboo powder with a particle size of about 50 to 80 mesh. The bamboo powder is made from bamboo after cooking, cooling, dehydration, and drying. It is made by pulverizer, and after mixing it evenly, add 0.6 kg of flavor enhancer 5'-inosinic acid disodium, 0.2 kg white dextrin and 0.2 kg sodium glutamate, disodium succinate, chili, pepper, garlic Wait for seasonings, mix well and add 5 mg potassium ferrocyanide to prevent agglomeration during storage and transportation of table salt. Finally, add iodine, weigh, and package to obtain finished edible bamboo salt.
[0027] The main physical and chemical indicators of edible bamboo salt prepared by this law are as follows:
[0028] Detection Indicator Value Sodium chloride (as NaCl) / (%) (mass fraction) ≥97.0 Granularity (0.15mm-0.85mm) sieve / (%)(mass fraction) ≥85 Moisture / (%) (mass fraction) ≤0.8 Total flavonoids of ...
Embodiment 2
[0030] Take 100 kg of commercial nutrient salt after drying process, add 2.5 kg of bamboo shoot powder into it. Bamboo shoot powder is made from bamboo shoots after cooking, cooling, dehydration, drying and other steps, then pulverized by a pulverizer. After stirring, , And then add 0.5 kg of flavor enhancer 5'-inosinic acid disodium, 0.1 kg of white dextrin and 0.1 kg of sodium glutamate, disodium succinate, chili, pepper, garlic and other seasonings, mix well and add 6 mg potassium ferrocyanide is used to prevent the salt from caking, and finally iodized, weighed, and packaged to obtain the finished edible bamboo salt.
[0031] The main physical and chemical indicators of the edible bamboo salt are as follows:
[0032] Detection Indicator Value Sodium chloride (as NaCl) / (%) (mass fraction) ≥96.0 Granularity (0.15mm-0.85mm) sieve / (%)(mass fraction) ≥80 Moisture / (%) (mass fraction) ≤0.8 Total flavonoids of bamboo leaves (calculated as flavonoids) / (mg / kg) ≥22 Arsenic (calcu...
Embodiment 3
[0034] Take 100 kg of commercial refined salt treated by the drying process, add 1 kg of new bamboo to it, cut the knots, place it in a flame barbecue at 600 ℃, collect the bamboo juice from both ends, stir well, dry, and then Add 0.8 kg of flavor enhancer 5'-inosinic acid disodium, 0.2kg white dextrin and 0.1kg sodium glutamate, disodium succinate and seasonings such as chili, pepper, garlic, etc., mix again and add 8 mg Potassium ferrocyanide is used to prevent edible salt from caking during storage and transportation, and finally iodized, weighed, and packaged to obtain finished green bamboo edible salt. The main physical and chemical indicators of the green bamboo edible salt are as follows:
[0035] Detection Indicator Value Sodium chloride (as NaCl) / (%) (mass fraction) ≥97.0 Granularity (0.15mm-0.85mm) sieve / (%)(mass fraction) ≥80 Moisture / (%) (mass fraction) ≤0.8 Total flavonoids of bamboo leaves (calculated as flavonoids) / (mg / kg) ≥25 Arsenic (calculated as As) / (m...
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