Mushroom salt compound condiment with saltiness increasing, flavor improving and low sodium functions

Abstract

The invention provides a mushroom salt compound condiment with the saltiness increasing, flavor improving and low sodium functions. The mushroom salt compound condiment is prepared from mushroom extract. The mushroom salt compound condiment is prepared from, by weight, 10-90 parts of sodium chloride, 0-35 parts of potassium chloride, 0.1-30 parts of mushroom extract, 10-30 parts of functional nutrients and 2-20 parts of flavor-producing substances. Sodium chloride and potassium chloride serve as main raw materials, the mushroom extract and the functional nutrients serve as main flavor substances, the flavor retaining substances are added, and the mushroom salt compound condiment is obtained after mixing or stirring or pelleting. The mushroom salt compound condiment is a nutritive functional compound condiment which has an extremely strong mushroom flavor and can effectively reduce the acceptable daily intake of edible salt (NaCl), and saltiness, flavor and fragrance can be achieved through one step when the mushroom salt compound condiment is added in the cooking process at a time.

Description

technical field [0001] The invention relates to a condiment, and in particular to a mushroom-salt compound condiment prepared from mushroom extracts with the functions of increasing saltiness, improving freshness and reducing sodium. Background technique [0002] Salt is an indispensable seasoning in people's lives, but excessive consumption will greatly increase the incidence of various related diseases such as hypertension, kidney disease, and osteoporosis. Since the salt intake of people in most areas of my country is 2 to 3 times of the recommended amount, the research and development of low-sodium condiments has become a trend. The low-sodium salt currently on the market uses potassium chloride to replace part of sodium chloride to reduce sodium intake, but potassium chloride has a bitter taste, which affects the promotion of low-sodium salt. [0003] On the other hand, monosodium glutamate is a kind of umami agent, excessive use and consumption will cause discomfort s...

AI Technical Summary

Problems solved by technology

But this kind of nutritious compound seasoning, the mushroom flavor is not obvious enough, and the effect of increasing saltiness and freshness is not significant enough.