A kind of abalone slice seasoning, thin salt abalone slice and preparation method thereof

Abstract

The application belongs to the technical field of food processing and food salt reduction, and specifically discloses a kind of Tianbei slice seasoning, thin salt Tianbei slice and a preparation method thereof. The seasoning comprises dietary fiber, potassium chloride, table salt and mushroom powder. After Tianbei is sliced, steaming and baking are performed, and then the seasoning is tumbled and mixed to obtain the thin salt Tianbei slice, which can achieve a sodium reduction effect of more than 90%, is close to the low-sodium food standard, and has good flavor. The application adopts the strategy of compounding dietary fiber, mushroom powder, non-sodium salt substitute and table salt, comprehensively regulates the taste perception of salt ions by dietary fiber, the low-sodium high-potassium and fresh-salty coordination effect of mushroom powder, and the sodium reduction effect of non-sodium salt substitute, maintains the salty taste perception while achieving efficient sodium reduction, realizes "sodium reduction without salty taste reduction", fills the gap of systematic sodium reduction technology for Tianbei slice, and provides technical support for the sodium reduction of crisp chip type snack foods.

Description

Technical Field

[0001] This invention relates to the fields of food processing and food salt reduction technology, specifically to a tempeh seasoning, a low-sodium tempeh tablet, and a method for preparing the same. Background Technology

[0002] With increasing global attention to healthy eating, high sodium intake, as a major risk factor for chronic diseases such as hypertension and cardiovascular disease, has become a focal point in public health. According to a 2019 study published in The Lancet, approximately 3 million deaths worldwide each year can be attributed to high sodium intake.

[0003] Processed foods are a major source of dietary sodium. Snack products, in particular, often contain high levels of sodium due to their flavor profile and processing characteristics. For example, to achieve the desired salty taste and shelf life, traditional recipes typically add 1%-2% salt by weight, equivalent to approximately 400-800 mg of sodium per 100g, with some products even exceeding 1000 mg per 100g. Long-term consumption of such high-sodium snacks undoubtedly poses potential health risks to consumers.

[0004] Tempeh chips are a fermented soybean snack originating in Indonesia. Made primarily from tempeh (a fermented soybean product inoculated with fungi such as Rhizopus oligosporus or Rhizopus oryzae), they are sliced, seasoned, dried, or fried / baked into a crispy snack. Despite their significant nutritional advantages and market potential, tempeh chips face several technical challenges in their development and production. Firstly, the high sodium content is the most prominent challenge—commercially available tempeh chips typically require the addition of large amounts of salt to meet salty taste and shelf-life requirements, resulting in sodium content as high as 800-1000 mg / 100g, which is detrimental to consumer health with long-term consumption.

[0005] Currently, research on sodium reduction in tempeh tablets is a blank area, both domestically and internationally. No systematic research reports specifically addressing sodium reduction processes, formula optimization, or low-sodium substitution strategies for tempeh tablets have been found in the academic databases searched. Existing information on sodium reduction related to tempeh is mostly product-level "low-sodium" claims or based on general nutritional descriptions of legume foods, lacking research and technological applications specifically for sodium reduction in tempeh tablets as a particular snack food.

[0006] In contrast, there has been a lot of systematic research on sodium reduction strategies in other snack food fields such as potato chips and puffed rice cakes. These mainly include salt physical form modification (small particle salt, hollow salt), potassium salt substitution (using potassium chloride to replace sodium chloride), sensory coordination or flavor enhancers (such as using umami substances to enhance the perception of saltiness). The current mainstream salt reduction technologies for crispy snacks and their shortcomings are as follows: (1) Salt physical form modification technology: ① High cost, complex physical processing leads to a cost much higher than ordinary table salt, such as micronized salt, hollow salt microsphere technology, etc.; ② Changes in the saltiness perception time curve: the saltiness comes and goes quickly; (2) Potassium salt substitution technology: ① High concentration of potassium will bring unacceptable bitterness and metallic taste; ② Changes in texture, KCl will make potato chips darker in color and harder in texture; ③ Limited substitution ratio: without affecting the taste, KCl can only replace about 10~20% of NaCl at most; (3) Flavor enhancers: ① High technical barriers, complex component combination and release mechanism, requiring precise engineering design and formulation. The relevant technologies are still under development and large-scale commercial use will require time to verify; ② New flavors or ingredients (such as sodium) may be introduced, interfering with or changing the original flavor of the product.

[0007] Therefore, there is an urgent need to find an efficient, low-cost, and commercially viable technology for reducing the sodium content of tempeh tablets without altering the flavor and texture of the product. Summary of the Invention

[0008] The purpose of this invention is to develop a low-cost and commercially viable technology for reducing the salt content of fritillaria tablets and to achieve salt reduction without reducing the saltiness of the fritillaria tablets.

[0009] To achieve the above objectives, the specific technical solution adopted by the present invention is as follows:

[0010] In a first aspect, the present invention provides a tempeh seasoning, comprising dietary fiber, potassium chloride, salt and mushroom powder.

[0011] Preferably, the mass ratio of dietary fiber, potassium chloride, salt and mushroom powder is 3:10:20:(11~33).

[0012] More preferably, the mass ratio of dietary fiber, potassium chloride, salt and mushroom powder is 3:10:20:33.

[0013] Preferably, the dietary fiber is carrageenan, and the mushroom powder is Qingyuan shiitake mushroom powder. The two form a combination of "specific mushroom variety + specific dietary fiber." This combination, when combined with potassium chloride and salt, exhibits a significant synergistic effect in increasing saltiness and enhancing flavor. Its synergistic effect far exceeds the simple addition of single components, and is key to achieving a sodium reduction ratio of over 90% while maintaining high sensory acceptance. It should be noted that there are many types of dietary fiber and mushroom powder. Different types of dietary fiber differ significantly in ion-binding capacity, flavor characteristics, and textural effects. Mushroom powders from different sources also vary considerably in the composition and content of umami substances. Therefore, the flavor effect of the combination is unpredictable. Through specific screening, the inventors discovered that when carrageenan and Qingyuan shiitake mushroom powder are combined, a synergistic effect of increased saltiness and enhanced flavor can be achieved under conditions of high sodium reduction. The effect of this specific combination is not readily apparent and is not a conventional choice.

[0014] This invention relates to a tempeh slice seasoning that employs a sodium reduction strategy using a combination of mushroom powder, dietary fiber, KCl, and salt. By utilizing the synergistic salt-enhancing effect of mushroom powder and dietary fiber (a dietary fiber-potassium chloride-salt complex), the seasoning achieves a sodium reduction of over 90% in the tempeh slices while significantly improving their overall flavor quality. The mechanism of this synergistic salt-enhancing, sodium-reducing, and flavor-preserving combination is as follows:

[0015] (1) The effect of dietary fiber in suppressing bitterness and preserving saltiness: Dietary fiber can mask the inherent metallic bitterness of non-sodium potassium chloride, thereby increasing the substitution ratio of potassium chloride and breaking through the existing technology's substitution limit of 10-20%, achieving efficient sodium reduction; in addition, dietary fiber can also react with sodium... + An interaction occurs, causing Na+ in the system to condense through a counterion condensation effect. + The uneven distribution of saltiness ultimately enhances the perception of saltiness, thus achieving the effect of reducing sodium intake.

[0016] (2) The umami substances in mushroom powder enhance salty taste perception through a synergistic effect of umami and salty taste. Guanylic acid (GMP) and inosinic acid (IMP), which are abundant in mushroom powder, are nucleotide-based umami substances that share some neural transmission pathways with salty taste perception. The specific mechanism is as follows: Umami substances activate T1R1 / T1R3 heterodimer receptors on taste buds, causing cell depolarization and releasing ATP; ATP further activates nearby taste afferent nerve fibers, enhancing their response to Na+. ＋ Sensitivity; simultaneously, umami substances can inhibit the activation of bitter taste receptors T2R, reducing the perception of off-flavors. This synergistic effect can be achieved with the same Na+... ＋ At certain concentrations, it increases the perceived intensity of saltiness by 20-30%.

[0017] (3) The synergistic effect between the flavor enhancement of mushroom powder and the suppression of bitterness and preservation of saltiness by dietary fiber. First, dietary fiber enhances the Na+ content through the counterion aggregation effect.+ Salty taste perception; at the same time, mushroom powder enhances salty taste perception through a salty-umami synergistic mechanism. Since the salty-umami taste perception mechanism shares some signal transduction pathways, when the saltiness increase of dietary fiber and the saltiness increase of mushroom powder occur simultaneously, the shared signal pathways produce a cascade amplification effect, resulting in a more significant synergistic saltiness increase effect, and ultimately playing a highly efficient role in reducing sodium.

[0018] Secondly, the present invention provides a method for preparing thinly salted tempeh slices, which involves slicing tempeh, steaming and baking them, and then mixing them with the aforementioned tempeh slice seasoning.

[0019] Preferably, the thickness of the slice is 2-3 mm.

[0020] Preferably, the steaming is performed at 100-120°C under normal pressure for 5-15 minutes, and the baking is performed at 140-150°C for 30-45 minutes.

[0021] More preferably, the steaming is performed at 100°C and atmospheric pressure for 10 minutes, and the baking is performed at 145°C for 35-40 minutes.

[0022] Preferably, when the seasoning is rolled and mixed with the tempeh slices, the amount of seasoning is 0.5 to 1.5 wt% of the weight of the tempeh slices.

[0023] More preferably, when the seasoning is rolled and mixed with the tempeh slices, the amount of seasoning is 1 wt% of the weight of the tempeh slices.

[0024] Thirdly, the present invention provides thin salt fritillary bulb slices prepared using the above-described preparation method.

[0025] The present invention has the following beneficial effects:

[0026] 1. Based on the seasoning formula of the present invention, a sodium reduction effect of >90% can be achieved (compared with the pure salt control group), which is close to the low sodium food standard (sodium content ≤120 mg / 100g). This is a sodium reduction ratio that cannot be achieved by currently known public sodium reduction technologies, and it basically does not affect the saltiness of the product and improves the overall sensory acceptance.

[0027] 2. The seasoning formula of the present invention also has the following advantages: (1) High potassium content and no odor. The potassium content of the tianbei tablets formed by the formula of the present invention is about 20% higher than that of the control group (pure salt). High potassium intake has a significant blood pressure lowering effect, which has important scientific and practical value for improving hypertension caused by high salt diet, and is also the most important starting point for reducing salt; (2) Utilizing the significant umami characteristics of mushroom powder (such as guanylic acid, inosinic acid, etc.), the salty taste perception is enhanced through the umami-salt synergistic mechanism, and salt reduction is ultimately achieved; The process of adding mushroom powder to seasoning is simple and effective, and has a good commercial prospect; (3) High dietary fiber content (~5% dry weight), which helps to improve intestinal health.

[0028] 3. While achieving efficient sodium reduction, the seasoning of this invention avoids the rapid dissipation of saltiness found in existing salt reduction technologies, ensuring a stable and lasting salty taste. Furthermore, this seasoning does not cause tempeh flakes to harden or darken in color, effectively overcoming the common textural and color deterioration problems associated with potassium salt substitution.

[0029] 4. The seasoning of the present invention does not require complex modification and has a simple composition. It can be obtained by simply mixing dietary fiber, potassium chloride, salt and mushroom powder. Its preparation process and its application in the preparation of fennel tablets are simple and convenient, with low processing cost and easy to promote and apply.

[0030] 5. The seasoning of this invention exhibits significant multi-dimensional synergistic advantages on tempeh slices: it not only completely eliminates the off-flavor of non-sodium salt substitutes and restores the saltiness to near the level of pure salt, but also significantly improves flavor preference and overall acceptance, without compromising the crisp texture of tempeh slices. It achieves the comprehensive application advantages of reducing sodium, increasing saltiness, enhancing flavor, and maintaining crispness on tempeh slices.

[0031] 6. This invention fills the gap in systematic sodium reduction and flavor improvement technology for tempeh tablets, and provides technical support for sodium reduction in crispy snack foods. Attached Figure Description

[0032] Figure 1 The sensory evaluation radar charts of each sample in the embodiments of the present invention intuitively show the comprehensive performance of the S group, DN group, MG group, DM11 group, DM21 group and DM31 group in five dimensions: saltiness, off-flavor, crispness, flavor liking and overall acceptability. Detailed Implementation

[0033] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. Unless otherwise specified, the raw materials used in the following embodiments are all commercially available conventional raw materials, and the experimental operations involved are all conventional operations in the art unless otherwise specified.

[0034] Example 1

[0035] I. Seasoning Groups, Formulas, and Dosage

[0036] 1. Group S, pure salt, 1 wt% (based on the weight of the fritillaria tablets).

[0037] 2. DN group, dietary fiber + potassium chloride + salt (mass ratio = 3:10:20), 1wt% (based on the weight of the fritillaria tablets);

[0038] 3. MG group, pure mushroom powder, 1wt% (based on the weight of the fritillaria tablets);

[0039] 4. DM11 group, dietary fiber + potassium chloride + salt + mushroom powder (mass ratio 3:10:20:33), 1wt% (based on the weight of the Tianbei tablets).

[0040] 5. DM21 group, dietary fiber + potassium chloride + salt + mushroom powder (mass ratio 3:10:20:16.5), 1wt% (based on the weight of the fritillaria tablets).

[0041] 6. DM31 group, dietary fiber + potassium chloride + salt + mushroom powder (mass ratio 3:10:20:11), 1wt% (based on the weight of Tianbei tablets).

[0042] In this embodiment, the dietary fiber used is specifically a type of seaweed fiber—carrageenan; the mushroom powder is Qingyuan shiitake mushroom powder, purchased from the Qinggu flagship store on Taobao, and the product information is as follows: Brand: Qinggu (Senhuang), Product Name: Organic Shiitake Mushroom Powder, Ingredients: Qingyuan Shiitake Mushroom (Powder), Specification: 100 mesh.

[0043] II. Preparation of Tianbei Tablets

[0044] Cut soybean tempeh into thin slices 2-3 mm thick, then steam at 100℃ under normal pressure for 10 minutes. Immediately after steaming, gently press with kitchen paper towels to absorb surface moisture, preventing the formation of a water film during the initial baking stage, ensuring crispness and promoting the adhesion of seasonings. Then, place them in an oven and bake at 145℃ for 35-40 minutes (preliminary experiments show that this condition can reduce the moisture content to <3%, resulting in a golden color and optimal crispness). Immediately after baking, mix with seasonings (tested separately for groups S, DN, MG, DM11, DM21, and DM31) in a sealed container, ensuring even coating of seasonings and preventing deliquescence that could affect crispness.

[0045] III. Determination of Sodium and Potassium Ion Content in Tianbei Tablets

[0046] The sodium and potassium ion content of each group of Tianbei tablets prepared was detected by ICP-OES method, and the sodium reduction ratio was calculated. The results are shown in Table 1. The sodium reduction ratio of the combination of dietary fiber + potassium chloride + salt + mushroom powder (DM11, DM21, DM31) all exceeded 90%.

[0047] Table 1. Sodium and potassium ion content of Tianbei tablets prepared with different seasoning formulations

[0048]

[0049] Note: Group T in the table is the control group of Tianbei tablets without added seasonings.

[0050] IV. Sensory Evaluation

[0051] 1. Testing Method

[0052] (1) Number of people evaluated and environment

[0053] We recruited 34 consumer volunteers through campus announcements and online questionnaires.

[0054] The inclusion criteria are as follows:

[0055] • Age 18–55;

[0056] • Eat a snack (potato chips, rice crackers, biscuits, etc.) at least once a week;

[0057] • Able to understand and cooperate in completing the entire evaluation process (approximately 15 minutes).

[0058] The exclusion criteria are as follows:

[0059] • Allergic to soy products or mushrooms (confirmed by screening questionnaire).

[0060] • Suffering from oral diseases or illnesses that affect the sense of taste and smell, such as colds or nasal congestion.

[0061] All participants were informed before the experiment that their data would be anonymized.

[0062] Sensory evaluations were conducted at the same location (Sensory Evaluation Room, College of Agriculture and Biology, Shanghai Jiao Tong University). The evaluation room was set up as an independent cubicle with white LED lighting and a room temperature of 22±2°C.

[0063] (2) Evaluation scale

[0064] A 5-point hedonic scale and a 5-point intensity scale are used, as shown in Table 2:

[0065] Table 2 Evaluation Scale

[0066]

[0067] (3) Evaluation indicators

[0068] • Saltiness Intensity

[0069] • Off-flavor intensity (note metallic or bitter tastes)

[0070] • Crispness Intensity

[0071] • Flavor Liking

[0072] • Overall Acceptability

[0073] (4) Sample presentation and order

[0074] A completely randomized block design was used, with each participant independently and randomly assigned a sample order. All samples were placed in white disposable paper trays (one sample per tray) 15 minutes before the evaluation began, and the trays were marked only with a random three-digit code.

[0075] (5) Evaluation process

[0076] ① Participants enter the evaluation room.

[0077] ② The host explains the evaluation methods and the meaning of the scale (about 3 minutes), and participants can ask questions.

[0078] ③ Six samples are provided in random order. Each sample is evaluated as follows:

[0079] • Place a whole sample in your mouth, chew for 10 seconds, and then swallow.

[0080] • Immediately rate the saltiness, off-flavor, crispness, flavor preference, and overall acceptability;

[0081] • Rinse your mouth with room temperature purified water to remove any lingering flavor;

[0082] (6) Data Recording

[0083] The scoring was conducted using an electronic questionnaire, and its completeness was checked on the spot.

[0084] 2. Test Results

[0085] Table 3 Sensory evaluation radar chart corresponding to sensory scores (each item has a maximum score of 5 points).

[0086]

[0087] The evaluation scores for different sensory dimensions are shown in Table 3. To visually compare the overall performance of each group of recipes across the five sensory dimensions, the mean values ​​of saltiness, off-flavor, crispness, flavor liking, and overall acceptance are plotted as a radar chart. Figure 1The radar chart visually confirms the advantages of the DM11, DM21, and DM31 groups: "reduced sodium without reducing saltiness, no odor, and high acceptability." DM11 has the best overall acceptability, which is highly consistent with the preference ranking results (73.53% of consumers prefer DM11).

[0088] Furthermore, comparing the sensory evaluation results of the aseptic mushroom powder group (DN), the pure mushroom powder group (MG), and the mixed groups (DM11, DM21, DM31), the DN group (containing carrageenan, potassium chloride, and salt, but not mushroom powder) had a significantly lower saltiness (2.53) and a noticeable off-flavor (2.00) due to the high proportion of potassium salt substitution. However, its flavor preference (3.56) and overall acceptance (3.71) were higher than those of the pure salt group S (flavor preference 3.12, overall acceptance 3.18), suggesting that the compound system of carrageenan with potassium chloride and salt has a certain positive foundation in terms of flavor. The saltiness of the MG group (pure mushroom powder) (2.00) was also significantly insufficient, but its flavor preference (3.56) was the same as that of the DN group, and its off-flavor score (1.00) was the same as that of the S group, indicating that the original shiitake mushroom powder of Qingyuan has a good flavor contribution, but its saltiness-enhancing effect is limited when used alone. The DM11, DM21, and DM31 groups, after combining the two, exhibited significantly higher levels of salinity (3.88, 4.00, 4.11), flavor preference (4.53, 4.40, 4.29), and overall acceptability (4.56, 4.29, 4.20) than the DN and MG groups used individually. Furthermore, their salinity was close to that of pure table salt (S group), demonstrating a significant super-additive effect. This synergistic flavor-enhancing effect achieved over 90% sodium reduction without sacrificing saltiness in tempeh slices, a sodium reduction ratio difficult to achieve with currently available technologies, showcasing considerable technological uniqueness. Moreover, the tempeh slices from the mixed groups (DM11, DM21, DM31) did not exhibit the rapid dissipation of saltiness characteristic of existing salt reduction technologies, resulting in superior sensory quality.

[0089] It is evident that while the DN group, which used dietary fiber alone in combination with potassium chloride and salt, achieved sodium reduction, it exhibited a noticeable off-flavor and insufficient saltiness. Similarly, the MG group, which used mushroom powder alone, also had low saltiness. However, the mixed group, which combined both, not only completely eliminated the off-flavor from potassium chloride, bringing the off-flavor level to par with the pure salt group, but also significantly increased saltiness, approaching that of the pure salt control group. Furthermore, its flavor appeal and overall acceptance were significantly superior to all other groups. Simultaneously, the crispness of all groups remained at a high level, and the mixed group did not suffer any damage to the crisp texture of the tempeh slices after baking due to the combination of seasonings.

[0090] Furthermore, there are numerous types of dietary fiber and mushroom powder, and the flavor effects of different combinations are difficult to predict. This invention, however, utilizes a specific combination of screened Qingyuan shiitake mushroom powder and carrageenan, which not only achieves a recovery in saltiness but also significantly enhances the flavor quality. This is combined with the known principle of umami-salty taste interaction in food science, namely that umami substances can enhance the sensitivity of taste nerves to sodium... + The sensitivity indirectly enhances the perception of saltiness. It is reasonable to infer that the umami characteristics of Qingyuan shiitake mushroom powder, when combined with a low-sodium salt system containing carrageenan, may have a synergistic effect on saltiness perception through an umami-salt synergistic mechanism. This effect is related to the bitterness masking effect of carrageenan and the direct enhancement of sodium content by the mushroom powder. + The sensitive mechanisms together form the technical basis for the "reduced sodium without reducing saltiness" of this invention.

[0091] In summary, the combination of dietary fiber, mushroom powder, potassium chloride, and salt achieves unique comprehensive advantages in tempeh tablets by masking the bitterness of non-sodium salt substitutes, enhancing the saltiness of the food, and maintaining its crisp texture.

[0092] V. Analysis of Texture Properties

[0093] 1. Testing Method

[0094] (1) Instruments and probes

[0095] The TA-XT2i texture analyzer was used, equipped with a P / 50 aluminum cylindrical probe (50 mm in diameter). Probe selection criteria: sample diameter approximately 30-40 mm; probe diameter larger than the sample to ensure uniform compression.

[0096] (2) TPA test parameters

[0097] Texture Profile Analysis (TPA) was used to simulate two chewing processes in the oral cavity. The measured parameters are shown in Table 4.

[0098] Table 4. Measurement parameters of TPA (Tembell Peptide)

[0099]

[0100] (3) Sample preparation and determination

[0101] Take samples of Tianbei tablets with uniform thickness (2-3 mm) and similar size (approximately 30-40 mm in diameter) and allow them to equilibrate at room temperature for 30 minutes. Place the samples horizontally in the center of the texture analyzer testing platform, ensuring that the probe center is aligned with the geometric center of the sample. Measure 10 independent samples for each formulation, with each sample measured once, and discard any obvious outliers (such as data mutations caused by uneven sample breakage).

[0102] (4) Measurement indicators and definitions

[0103] Hardness (g): The maximum peak force during the first compression process, reflecting the maximum force required for the sample to resist deformation. The larger the value, the harder the sample.

[0104] Chewiness (g·sec): reflects the energy required to chew a sample to a swallowable state.

[0105] 2. Test Results

[0106] Table 5. Texture parameters of different formulations of Tianbei tablets

[0107]

[0108] The results of the textural properties analysis are shown in Table 5. By comparing the pure salt group (S) and the mixed groups (DM11, DM21, DM31), it can be concluded that the seasoning formula of the present invention does not make the tempeh slices hard and maintains a suitable chewiness. Among them, the formulas of DM11 and DM31 significantly improve their chewiness.

[0109] VI. Color Measurement

[0110] 1. Testing Method

[0111] (1) Instruments and tools

[0112] A CR-10 Plus spectrophotometer was used in reflectance measurement mode. Measurement parameters are shown in Table 6.

[0113] Table 6. Measurement parameters of Tianbei tablets using a CR-10 Plus spectrophotometer

[0114]

[0115] (2) Measurement steps

[0116] ① Power on and warm up for 30 minutes, then perform zero-point calibration and whiteboard calibration using a standard whiteboard.

[0117] ② Take a complete sample of Tianbei (uniform thickness, no surface damage), lay it flat on the measuring port, and ensure that it completely covers the aperture and has no light-transmitting gaps.

[0118] ③ Three pieces were randomly selected from each sample, and three measurements were taken at the center and edge of each piece, for a total of nine readings. The average value was then taken.

[0119] ④ CIELAB is a uniform color space recommended by the International Commission on Illumination (CIE) and is widely used in food color evaluation. Record the three parameters of the CIELAB color space:

[0120] •L*: Brightness, 0 (black) to 100 (white);

[0121] •a*: Red-green value, positive value indicates reddish, negative value indicates greenish;

[0122] •b*: Yellow-blue value, positive value indicates yellowish, negative value indicates bluish.

[0123] ⑤ Clean the measurement window after each measurement to avoid sample residue affecting subsequent readings.

[0124] 2. Test Results

[0125] The color measurement data are shown in Table 7:

[0126] Table 7. L*, a*, and b* values ​​of different formulations of Tianbei tablets

[0127]

[0128] In food colorimetric analysis, L, a, and b values ​​are the three coordinate axes of the CIELAB color space (also known as Lab mode), used to quantify color into specific numerical values, achieving an objective and accurate color description. This is a color model established as an internationally accepted standard by the International Commission on Illumination (CIE). Each of these three values ​​represents a color dimension, and their specific meanings are shown in Table 8.

[0129] Table 8. Meaning and Evaluation Criteria of L*, a*, and b* Values

[0130]

[0131] Based on the analysis of the data in Table 7 in Table 8, and comparing the pure salt group (S) and the mixed group (DM11, DM21, DM31), it can be concluded that the L value is not significantly different but slightly improved overall, indicating that the brightness is higher and the visual appearance is slightly whiter. The b value is significantly reduced, indicating that the yellowness is lower. These results show that the addition of KCl in the seasoning formula of this invention will not darken the color of the tianbei slices.

[0132] This specific embodiment is merely an explanation of the present invention and is not intended to limit the present invention. Any changes made by those skilled in the art after reading the specification of the present invention, as long as they are within the scope of the claims of the present invention, will be protected by patent law.

Claims

1. A seasoning for tempeh flakes, characterized in that, It contains dietary fiber, potassium chloride, salt, and mushroom powder.

2. The seasoning for tempeh slices according to claim 1, characterized in that, The mass ratio of dietary fiber, potassium chloride, salt and mushroom powder is 3:10:20:(11~33).

3. The tempeh slice seasoning according to claim 2, characterized in that, The mass ratio of dietary fiber, potassium chloride, salt and mushroom powder is 3:10:20:

33.

4. The fritter seasoning according to claim 1, characterized in that, The dietary fiber is carrageenan, and the mushroom powder is Qingyuan shiitake mushroom powder.

5. A method for preparing thin-salt fritillaria tablets, characterized in that, After slicing the tempeh, steaming and baking are performed, and then the tempeh is rolled and mixed with the seasonings described in any one of claims 1 to 4.

6. The method for preparing thin-salt fritillaria tablets according to claim 5, characterized in that, The thickness of the slice is 2-3 mm.

7. The method for preparing thin-salt fritillaria tablets according to claim 5, characterized in that, The steaming process is carried out at 100-120℃ under normal pressure for 5-15 minutes, and the baking process is carried out at 140-150℃ for 30-45 minutes.

8. The method for preparing thin-salt fritillaria tablets according to claim 5, characterized in that, When the seasoning is rolled and mixed with the tempeh slices, the amount of seasoning is 0.5 to 1.5 wt% of the weight of the tempeh slices.

9. The method for preparing thin-salt fritillaria tablets according to claim 8, characterized in that, When the seasoning is rolled and mixed with the tempeh slices, the amount of seasoning is 1 wt% of the weight of the tempeh slices.

10. Thin salt fritillary bulb slices prepared by the preparation method according to any one of claims 5 to 9.

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