Low-sodium seasoning powder made from oyster mushrooms and the manufacturing process.

TH28088UActive Publication Date: 2026-05-12MAHASARAKHAM UNIV
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Patent Information

Authority / Receiving Office
TH · TH
Patent Type
Utility models
Current Assignee / Owner
Filing Date
2022-07-25
Publication Date
2026-05-12

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Abstract

OCR 09WP 30 / 01 / 2569 Low-sodium seasoning powder made from small termite mushrooms, containing small termite mushrooms, radishes, and onions. Sugar and potassium chloride are used in the production process, which involves combining small termite mushrooms, radishes, and onions. Dry the ingredients, grind them into a fine powder, and mix it with other ingredients to create a fine seasoning powder ready for use in cooking. To season food.
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Claims

------21 / 02 / 2568------(OCR) OCR 10KL 1. Low-sodium seasoning powder product from oyster mushrooms, consisting of: - Oyster mushrooms, 50% by weight - Radish, 15% by weight - Onion, 15% by weight - Sugar, 10% by weight - Potassium chloride (KCl), 10% by weight 2. The process for producing the low-sodium seasoning powder product from oyster mushrooms, as per claim 1, which involves the following steps: a. Wash the oyster mushrooms, radish, and onion thoroughly and cut them into pieces. b. Dry the oyster mushrooms at 50°C for 6 hours. As for the radish... Next, dry the onions at 50°C for 12 hours. Then, blend the small termite mushrooms, radishes, and onions for 5-10 minutes. The first blending is coarse, and the mixture is sieved. A second, fine blending is performed for 5-10 minutes, and the mixture is sieved again through a 100-mesh sieve. Finally, combine this mixture with sugar and potassium chloride to obtain a low-sodium seasoning powder made from termite mushrooms.