Non-sodium salt formula for spiced salt

A sodium salt and formula technology, applied in the field of non-sodium salt formula for salt and pepper, can solve problems such as differences

Inactive Publication Date: 2014-09-10
宋学森
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there are still many difficult problems in nutrition, and

Method used

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Embodiment Construction

[0006] The invention provides a non-sodium salt formula for salt and pepper, comprising 14.04% potassium chloride, 0.04% stevioside, 0.14% malic acid, 1.4% sodium glutamate, and 0.14% inosinic acid Sodium, 7.02% fried sesame, 70.2% edible wood pine fish meal, 7.02% shredded seaweed.

[0007] A non-sodium salt formula for salt and pepper proposed by the present invention has a unique flavor. It can also be used to produce low-sodium soy sauce, low-sodium soybean milk and other products. Add non-sodium salt and water to commercially available thick soy sauce, mix evenly and completely dissolve , a new low-sodium soy sauce product with the same aroma and salty taste as Pitu soy sauce can be obtained.

[0008] The above statement is only the preferred mode of the present invention, and it should be pointed out that for those of ordinary skill in the art, without departing from the creative concept of the present invention, some modifications and improvements can also be made, and ...

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PUM

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Abstract

The invention discloses a non-sodium salt formula for spiced salt. The non-sodium salt formula for spiced salt comprises the following components in parts by weight: 14.04 parts of potassium chloride, 0.04 part of stevioside, 0.14 part of malic acid, 1.4 parts of sodium glutamate, 0.14 part of sodium inosinate, 7.02 parts of fried sesame, 70.2 parts of edible pine wood fish meal and 7.02 parts of shredded laver. The non-sodium salt formula for spiced salt, which is provided by the invention, has unique flavor, and can be used for producing products such as low-sodium soybean sauce and low-sodium soybean milk; non-sodium salt and water are added into commercially available thick soybean sauce, are mixed uniformly and are dissolved completely, so that a novel low-sodium soybean sauce product with the aroma and salty taste like spleen-earth soybean sauce.

Description

technical field [0001] The invention relates to a method for preparing condiments, in particular to a non-sodium salt formula for salt and pepper. Background technique [0002] In order to meet the requirements of a more monitored diet, the use of less salt in industrialized food is an inevitable trend. At present, the amount of salt used has dropped, but it is still higher than consumers' innermost wishes. At present, there are still many difficult problems in nutrition, and there is a gap between many salt substitutes and the real salty taste. Contents of the invention [0003] The purpose of the present invention is to provide a non-sodium salt formula for salt and pepper, which can make up for the inauthenticity of the salty taste in the prior art. [0004] According to one aspect of the present invention, a non-sodium salt formula for pepper salt, comprising 14.04 parts by weight of potassium chloride, 0.04 parts of stevioside, 0.14 parts of malic acid, 1.4 parts of ...

Claims

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Application Information

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IPC IPC(8): A23L1/237A23L27/40
CPCA23L27/45A23L27/50A23V2002/00
Inventor 宋学森
Owner 宋学森
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