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

A compound condiment and functional technology, applied in the field of condiments, can solve the problems of insufficient flavor, saltiness, and freshness of mushrooms, etc., so as to avoid thirst and discomfort, simple cooking operation, salty taste and freshness The effect of increasing

Inactive Publication Date: 2016-05-04
SHANGHAI JUNJUN INVESTMENT CONSULTING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of nutritious compound seasoning, the mushroom flavor is not obvious en

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] To make a low-sodium mushroom-salt complex dressing:

[0046] First, weigh the ingredients according to the raw material formula of the mushroom-salt compound condiment with functions of increasing saltiness, freshness, and low sodium. Among them, 68.5 parts of fresh substances, 13 parts of edible salt (NaCl), and mushroom extract 10 parts of food, 10 parts of trehalose, 0.5 parts of preservatives such as citric acid.

[0047] Secondly, 68.5 parts of fresh substances weighed by weight, 13 parts of edible salt (NaCl), 10 parts of trehalose and 0.5 parts of citric acid were mixed uniformly to prepare a premixture, and then 10 parts of mushroom extract weighed by weight portion, evenly sprayed on the above-mentioned pre-mixture to obtain a solid compound seasoning with mushroom flavor.

[0048] Again, take 10 parts of the above-mentioned solid compound seasoning with mushroom flavor, 89 parts of low-sodium salt and 1 part of mushroom extract by weight and mix them uniform...

Embodiment 2

[0052] Manufacture of mushroom-salt compound condiment rich in plant peptides with mushroom flavor:

[0053] First, weigh the ingredients according to the raw material formula of the mushroom-salt compound condiment with the functions of increasing saltiness, freshness, and low sodium. Among them, 64.5 parts of fresh substances, 12 parts of edible salt (NaCl), and mushroom extract 10 parts, 6 parts of vegetable protein, 7 parts of trehalose, 0.5 parts of preservatives such as citric acid.

[0054] Next, mix 64.5 parts of fresh substances by weight, 12 parts of edible salt (NaCI), 10 parts of shiitake mushroom extract, 7 parts of trehalose, and 0.5 parts of citric acid to prepare a premixture, and then weigh 10 parts of mushroom extract and 6 parts of vegetable protein are evenly sprayed on the above-mentioned pre-mixture to prepare a solid compound seasoning with mushroom flavor.

[0055] Again, take 18 parts by weight of the above-mentioned solid compound seasoning with mush...

Embodiment 3

[0059] The salt intake is reduced by more than 50%, and the sauce-like mushroom-salt compound condiment rich in potassium ions and significant nutritional functions:

[0060] First, weigh the ingredients according to the raw material formula of the mushroom-salt compound condiment with the functions of increasing saltiness, freshness, and low sodium. Among them, 50 parts of sodium chloride, 25 parts of potassium chloride, 10 parts of trehalose, 10 parts of plant polysaccharide, 3 parts of matsutake extract, 6 parts of fresh matter, and 1 part of yeast extract.

[0061] Secondly, 50 parts of sodium chloride, 25 parts of potassium chloride, 10 parts of trehalose, 10 parts of plant polysaccharides, 3 parts of matsutake extract, 6 parts of fresh matter and 1 part of yeast extract weighed by weight were mixed evenly to prepare A mushroom-salt compound condiment with the functions of increasing saltiness, improving freshness and reducing sodium was obtained.

[0062] Specifically, ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L27/40A23L33/135A23L29/30A23L33/185
CPCA23V2002/00A23V2250/208A23V2250/636
Inventor 张弘
Owner SHANGHAI JUNJUN INVESTMENT CONSULTING CO LTD
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