Bagged low-salt bean paste and production and processing method thereof

Abstract

The invention discloses a bagged low-salt bean paste and a production and processing method thereof, and belongs to the field of bean paste food. According to the bagged low-salt bean paste and the production and processing method thereof, one step of desalination treatment is increased after normal production of bean paste food. By adding a desalination adsorption bag, table salt in the bean paste food can be effectively absorbed, so that salt is transferred from the bean paste food to a salt transfer material in the desalination adsorption bag, so as to realize the low salt effect of the bean paste food; in the process, the salt can achieve the effect of preventing spoilage and deterioration during production, and then the salt is transferred to reduce the content of table salt of the food as low as 8-12%; compared with 15-22% of the content of table salt of conventional products, the content of table salt is effectively reduced, and thus the safety of the bean paste food is effectively improved and the concept and demand of healthy consumption on market are met.

Description

technical field [0001] The invention relates to the field of watercress food, in particular to a bagged low-salt watercress and a production and processing method thereof. Background technique [0002] At present, the edible salt content of commercially available Douban products is generally 15-22% (refer to the regulations on the edible salt content in GB / T20560-2006 national standard "Geographical Indication Products Pixian Douban"). The process sequence is to wash fresh and dried peppers separately, crush them, store them in salt, add sweet petals into the pool, turn them in the sun until they are mature, blend them, and pack them into finished products. [0003] In the current market environment, consumers' low-sodium and low-salt health concept is deeply rooted in the hearts of the people. In order to meet the market demand, it is necessary to develop Douban products with low edible salt content. [0004] The edible salt content of the existing Douban food is on the hi...

AI Technical Summary

Problems solved by technology

However, in the actual production process, due to the need for contact with air and the need for bacterial strains to be fermented, when the salt content is too low, it is easy to spoil during the production process. On the one hand, it leads to low yield of Douban food and waste of materials Seriously, on the other hand, it is easy to lead to the low quality of Douban food products and affect its storage time. However, long-term consumption of foods with high salt content can easily lead to diseases such as cardiovascular hypertension, which poses a great threat to the health of consumers

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