Low-sodium food and preparation method thereof

Abstract

The invention relates to a low-sodium food. An auxiliary material salt for making the food consists of sodium chloride, potassium chloride, zinc lactate, potassium iodate, ornithine and glutamic acid. According to the preparation method of the low-sodium food, a data transmission unit, a data receiving unit, a data analysis unit, a control unit and a quantification unit are arranged in an adopted production equipment control system, and the preparation process comprises four steps. The flavor of the seasoning salt is optimized, and the taste of food is improved; the zinc lactate and the potassium iodate are used for supplementing mineral substances and vitamins required by a human body, so that electrolyte balance of the human body is ensured, and necessary nutrient elements are supplemented; production is carried out in an order mode, a related control system of a producer can receive different amount demand data of salt in food of different food order distributors, the whole production process can be supervised by the distributors, the produced food can achieve the effects of reducing salt and guaranteeing flavor, and the production cost is greatly reduced in order to fully meet different demands of the distributors. And a favorable technical support is provided for a terminal consumer to purchase the low-salt food.

Description

Technical field [0001] The invention involves the field of food technology, especially a low -sodium food and preparation method. Background technique [0002] Salt is an important condiment in people's lives, but excessive use of salt will adversely affect the body of some special groups. For example, patients with hypertension, the intake of salt is directly proportional to the blood pressure level, that is, the human body to take salt The higher the amount of blood pressure, the higher the level of blood pressure. Studies show that each daily salt amount increases by 1 gram, and the average blood pressure will increase by about 2mmHg. Therefore, salt reduction is an important factor in reducing the symptoms of patients with hypertension and preventing blood vessel accidents. [0003] In fact, when food manufacturers can reduce salt during production, although the amount of salt can achieve salt reduction, because it will affect the flavor of food production, the regular salt r...

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Problems solved by technology

[0003] In reality, when food manufacturers produce food, reducing the amount of salt used in production can achieve the effect of reducing salt, but because it will affect the flavor of the food produced, conventional salt reduction methods cannot be supported by manufacturers and consumers. Valid recognition

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