A kind of low-sodium salt caviar, its preparation method and compound salt substitute composition for production
A composition and a low-sodium salt technology, applied in the field of food processing, can solve the problems of caviar flavor, shelf life, and adverse effects on nutritional quality, and achieve the effects of inhibiting the growth of microorganisms, ensuring stability, and protecting integrity
Active Publication Date: 2022-04-19
CHINA AGRI UNIV
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- Application Information
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Problems solved by technology
Although the use of low-sodium compound salt formula in the salting treatment of caviar can reduce the amount of sodium added, it is very easy to cause adverse effects on the flavor, shelf life and nutritional quality of caviar
Method used
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Embodiment 1
[0031] This embodiment provides a compound salt substitute composition, which is composed as follows: 17.5 parts of potassium lactate, 15 parts of potassium chloride, 35 parts of magnesium chloride, and 32.5 parts of sodium chloride.
Embodiment 2
[0033] This embodiment provides a compound salt substitute composition, which is composed as follows: 20 parts of potassium lactate, 12.5 parts of potassium chloride, 32.5 parts of magnesium chloride, and 35 parts of sodium chloride.
Embodiment 3
[0035] This embodiment provides a composite salt substitute composition, which is composed as follows: 15 parts of potassium lactate, 17.5 parts of potassium chloride, 37.5 parts of magnesium chloride, and 30 parts of sodium chloride.
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The invention relates to the technical field of food processing, in particular to a low-sodium salt caviar, a preparation method thereof and a compound salt substitute composition for production. The compound salt substitute composition used for caviar preparation provided by the present invention comprises potassium chloride, potassium lactate, magnesium chloride and sodium chloride, wherein, the mass ratio of potassium lactate, potassium chloride and magnesium chloride is (15-25): (10‑20): (30‑40). The compound salt substitute composition provided by the present invention is used for the preparation of caviar, and while reducing the addition of sodium salt, it can well ensure the flavor and nutrition of caviar, inhibit the growth of microorganisms, and ensure the stability during the shelf life . The preparation method of caviar paste provided by the invention provides efficient technical means for deep processing and comprehensive utilization of caviar.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a low-sodium salt caviar, a preparation method thereof and a compound salt substitute composition for production. Background technique [0002] Caviar is a product obtained by marinating fish roe. In the preparation process of caviar, salting treatment plays a vital role in the formation of the unique flavor of caviar and the guarantee of safety. However, brining can lead to caviar being high in sodium, and a high-sodium diet can lead to an increased risk of hypertension and cardiovascular disease. At present, most of the research on caviar concentrates on the analysis of the nutritional quality of caviar, and there are few studies on reducing the amount of salted sodium in caviar. Although the use of low-sodium compound salt formula in the salting treatment of caviar can reduce the amount of sodium added, it is very easy to cause adverse effects on the flavor, shelf li...
Claims
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IPC IPC(8): A23L27/40A23L17/30A23B4/023
CPCA23L27/40A23L17/30A23B4/023A23V2002/00A23V2200/10A23V2250/1614A23V2250/1582A23V2250/16A23V2250/161Y02A40/90
Inventor 李平兰武瑞赟王安谭春明
Owner CHINA AGRI UNIV
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