Fruit and vegetable low-sodium seasoning salt

A seasoning salt, fruit and vegetable technology, applied in the field of seasoning, can solve the problems of disharmony, single stimulation of flavor, lack of natural cooking sense, etc., and achieve the effect of reasonable matching, fresh flavor and thick taste

Pending Publication Date: 2022-02-01
山东美亿田科技有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, some commercially available seasonings mostly use chemical substances such as meat products and monosodium glutamate to increase the taste of the seasoning, lacking a natural cooking feeling, and often have a single, irritating and disharmonious flavor, and are not suitable for the current consumers who return to nature. consumption concept

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] S1. Preparation of raw materials: 10% fruit and vegetable powder, 5% mushroom powder, 0.01% sweetener, 35% edible salt, 5% sodium glutamate, 6% starch, 3% disodium nucleotide, 1 % yeast extract, 0.5% spices and water;

[0029] S2. Production process:

[0030] (7) Fresh vegetables and fruits are crushed, filtered, and dried to obtain fruit and vegetable powder, and fruit and vegetable powder, mushroom powder, sweetener, edible salt, sodium glutamate, starch, disodium nucleotide nucleotide, and yeast are extracted The ingredients, spices and water are mixed evenly to obtain the mixed material;

[0031] The mixed material described in step (1) is granulated, ℃ bake for 0.5 hours Hour.

Embodiment 2

[0033] S1. Preparation of raw materials: 15% fruit and vegetable powder, 10% mushroom powder, 5% sweetener, 40% edible salt, 10% sodium glutamate, 10% starch, 4% disodium nucleotide, 3% % yeast extract, 1% spices and water;

[0034] S2. Production process:

[0035] (8) Fresh vegetables and fruits are crushed, filtered, and dried to obtain fruit and vegetable powder, and fruit and vegetable powder, mushroom powder, sweetening substances, edible salt, sodium glutamate, starch, disodium nucleotide nucleotide, and yeast are extracted The ingredients, spices and water are mixed evenly to obtain the mixed material;

[0036] The mixed material described in step (1) is granulated, ℃ bake for 0.5 hours Hour:

Embodiment 3

[0038] S1. Preparation of raw materials: 20% fruit and vegetable powder, 15% mushroom powder, 7.74% sweetener, 50% edible salt, 20% sodium glutamate, 15% starch, 5% disodium nucleotide, 5% % yeast extract, 1.25% spices and water;

[0039] S2. Production process:

[0040] (9) Fresh vegetables and fruits are crushed, filtered, and dried to obtain fruit and vegetable powder, and fruit and vegetable powder, mushroom powder, sweetener, edible salt, sodium glutamate, starch, disodium nucleotide nucleotide, and yeast are extracted The ingredients, spices and water are mixed evenly to obtain the mixed material;

[0041] The mixed material described in step (1) is granulated, ℃ bake for 0.5 hours Hour.

[0042] From the examples, it can be seen that the low-sodium seasoning salt for fruits and vegetables prepared by appropriate raw materials does not add any food additives, and the fresh fragrance of the product all comes from natural ingredients, and its fresh taste is obviously...

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 discloses fruit and vegetable low-sodium seasoning salt which is prepared by the following steps: preparing raw materials: fruit and vegetable powder, mushroom powder, sweet substances, edible salt, sodium glutamate, starch, disodium ribonucleate, a yeast extract, spices and water; uniformly mixing the fruit and vegetable powder, the mushroom powder, the sweet substances, the edible salt, the sodium glutamate, the starch, the disodium ribonucleate, the yeast extract, the spices and the water to obtain a mixed material. The seasoning is made of all-natural materials, the pursuit of vast consumers for the health concept is met, meanwhile, the seasoning is reasonable in matching, healthy, nutritional, fresh and fragrant in flavor, soft and thick in taste and has unique fresh-increasing and seasoning effects, and can be widely applied to cooking and seasoning of thousands of dishes, and vegetables and fruits are added into the raw materials to obtain the fruit and vegetable low-sodium seasoning salt which is rich in flavor and balanced in nutrition.

Description

[0001] The invention relates to the technical field of seasonings, more specifically, the invention relates to low-sodium seasoning salt for fruits and vegetables. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. In terms of sources, most come directly or indirectly from plants, and a few are animal ingredients (such as dried bonito used in miso soup in Japanese cuisine) or synthetic ingredients (such as monosodium glutamate). From the taste added by the seasoning, there are sour, sweet, bitter, spicy, salty, fresh, and hemp. The added aromas are sweet, spicy, minty, fruity and so on. In terms of technical means, in ancient times, most of them were natural seasonings (such as salt, soybean oil, sugar, star anise), and now Chinese people often use compound seasonings (monosodium glutamate, chicken essence, chicken powder), and foreign countries mostly use pure na...

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 Applications(China)
IPC IPC(8): A23L27/40A23L27/10A23L27/12A23L27/22A23L27/23A23L19/00A23L19/10A23L17/60A23L31/00A23L31/15A23L33/00A23L33/21A23L29/30
CPCA23L27/40A23L27/10A23L27/12A23L27/22A23L27/235A23L19/01A23L17/60A23L19/10A23L19/09A23L31/00A23L31/15A23L33/00A23L33/21A23L29/30A23V2002/00A23V2200/328A23V2200/332A23V2200/312A23V2250/218A23V2250/5118
Inventor 张段段廉坤
Owner 山东美亿田科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap