Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of low-sodium salt caviar, its preparation method and compound salt substitute composition for production
  • A kind of low-sodium salt caviar, its preparation method and compound salt substitute composition for production
  • A kind of low-sodium salt caviar, its preparation method and compound salt substitute composition for production

Examples

Experimental program
Comparison scheme
Effect test

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.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com