161 results about "Salt content" patented technology

The invention discloses a hyperspectral unmixing detection method for the content of soluble salts in a mural, and belongs to the technical field of mural detection. According to the method, standard mural sample blocks with different salinity gradients are manufactured, a hyperspectrometer is used for collecting reflection spectrum data, sparse characteristic wavelengths are screened in combination with principal component analysis (PCA) dimension reduction and LASSO regression, an elastic network regression model is adopted to fuse L1 / L2 mixed regularization, and a high-precision salt decomposition mixed model is trained. According to the technical scheme, the problems that a traditional detection method destroys mural integrity, spectral overlapping interference is difficult to process and precision is insufficient are solved. Through standardized sample manufacturing, spectral data preprocessing, characteristic wavelength screening and mixed regularization model optimization, lossless and efficient detection of the surface salinity content of the mural is realized. The detection error is low, unmixing of complex pigment and salt mixed scenes is supported, reliable detection indexes are output, and accurate data support is provided for cultural relic protection and restoration.

The invention provides a processing method of low-salt fermented bean curd, and belongs to the technical field of food processing. The processing method disclosed by the invention comprises the following steps: sterilizing a bean curd white blank, performing primary fermentation, performing pickling with seasoning and quality guaranteeing liquid, and performing secondary fermentation. According to the method, the bean curd white blank is sterilized and inoculated with actinomucor elegans for primary fermentation, namely directional pure fermentation, so that infectious microbe pollution can be effectively avoided, and the limitation of fermented bean curd fermentation on a high-salt environment is eliminated. Moreover, compared with the traditional method for pickling by using solid pickling materials, the method for pickling the fermented bean curd blank by using the seasoning quality-guaranteeing liquid can promote the water seepage of the fermented bean curd blank, is more beneficial to endowing the fermented bean curd with salty and fresh taste, can effectively reduce the salt content of the low-salt fermented bean curd on the premise of ensuring the product flavor, and is more in line with the pursuit of current consumers for healthy diet; the health risk of diseases such as hypertension and cardiovascular diseases caused by excessive intake of salt of consumers is reduced, and the consumer groups of the product, especially the crowds having requirements on low-salt diet, are widened.

The invention discloses a processing method for preparing salt-reduced instant fish sausages by adding salted egg white powder, and belongs to the technical field of deep processing of aquatic products and high-value utilization of poultry egg byproducts. The preparation method comprises the following steps: chopping minced fillet, adding salted egg white powder and ice water, mixing and chopping to obtain minced fillet sol, filling the minced fillet sol into a casing, and performing two-stage heating gelation, high-temperature sterilization and cooling to obtain the instant fish sausage which can be stored for a long time at normal temperature. The quality of the instant fish sausage is remarkably improved by utilizing the salt content and the gel performance of the salted egg white. The method disclosed by the invention not only realizes high-value utilization of the salted egg white, but also reduces the treatment cost of the salted egg processing byproducts. And the adopted process route is compatible with the traditional fish sausage production, does not need major equipment transformation, is easy to realize industrial popularization, is beneficial to the healthy, convenient and diversified development of minced fish products, and conforms to the concept of pursuing healthy diet of consumers.

The invention belongs to the technical field of food functional ingredients, and particularly discloses a preparation method and application of low-ester pectin with a saltiness increasing effect. According to the method, high-esterification-degree citrus pectin is taken as a raw material, a degreasing reaction is optimized by regulating and controlling the concentration of alkali liquor, the reaction temperature, the reaction time and the reaction termination pH value, and dialysis, rotary evaporation and freeze drying processes are combined to prepare the low-ester pectin with a remarkable saltiness increasing effect. The prepared low-ester pectin with the esterification degree lower than 30% adsorbs Na < + > by utilizing enhanced electronegativity to generate a counter ion coagulation effect, and the retention time of Na < + > on the tongue surface is remarkably prolonged, so that the salty taste perception is effectively enhanced, and the purposes of increasing the salty taste and reducing the salt content are achieved. The low-ester pectin can be used as a salty taste enhancer to be added into food to achieve the effects of increasing salty taste and reducing salt, no peculiar smell is introduced, and the low-ester pectin has a potential health effect.

The invention discloses a production method of low-salt high-ammonia-nitrogen cost-reducing soy sauce, and relates to the technical field of seasonings. The production method comprises the following steps: mixing salt water into finished koji after a koji making stage, discharging the koji, preparing mash, adding cured and crushed soybeans in the process, and carrying out heat preservation and fermentation. According to the method, residual enzyme active resources in the existing starter propagation process are utilized, and a proper amount of cured soybeans are added in the fermentation process for secondary utilization. Substrate adaptation and technological parameters are cooperatively regulated and controlled, so that surplus enzyme activity is fully utilized, meanwhile, the inner surface area of the cured soybeans is increased, decomposition and utilization of enzymes and microorganisms are facilitated, and the enzyme-substrate contact efficiency is remarkably improved. The fermentation temperature, the fermentation duration and the concentration of saline water are optimized, the utilization rate of enzyme activity is maximized, macromolecules such as protein are converted more efficiently, the fermentation cost is remarkably reduced, and the fermentation period is shortened. The salt content of the produced soy sauce is 8.92 g / 100 mL, the amino acid nitrogen content is 1.374 g / 100 mL, the total nitrogen content is 2.223 g / 100 mL, and a solution is provided for production of the low-salt high-freshness soy sauce.

The invention provides a rapid salinity and moisture determination method based on ultrasonic synergistic tumbling and pickling beef, which comprises the following steps: determining the salinity and moisture content in the ultrasonic synergistic tumbling and pickling beef by using a traditional physical and chemical analysis method, and obtaining corresponding predicted values by depending on a Fick second law diffusion model; correlation analysis is carried out on the measured value and the predicted value, and a diffusion model with good fitting is established; establishing a mathematical model between different ultrasonic powers of the ultrasonic synergistic tumbling equipment and mass transfer coefficients of salt and water, and enabling the ultrasonic powers to be in one-to-one correspondence with the mass transfer coefficients of salt and water; and combining the mathematical model with the diffusion model to quickly predict the content of salt and moisture in the beef pickled for the specified time under the specified ultrasonic power. The method disclosed by the invention is convenient and efficient, can provide support for rapid salt and moisture determination and process optimization for enterprises, is beneficial to popularization of an ultrasonic synergistic tumbling pickling technology in meat pickling, and meets the standardized production requirements of meat enterprises.

The invention provides a Chinese sauerkraut preparation technology with white tea enzyme liquid as the unique fermentation source, and belongs to the technical field of Chinese sauerkraut preparation, and the technology comprises the following steps: pretreatment of fermentation raw materials, inoculation of the treated raw materials with the white tea enzyme liquid, segmented fermentation, and post-treatment and preservation of the fermented Chinese sauerkraut. The health is advanced, the salt content is equal to 0, compared with traditional high-salt pickled vegetables (8%-15%), the high-salt pickled vegetables eliminate the hypertension risk and adapt to special crowds (nephropathy and fat loss), nitrite is not detected, the high-salt pickled vegetables are far superior to existing low-salt pickled vegetables (0.1-0.5 mg / kg), and the carcinogenic risk is thoroughly avoided.

The present invention relates to the use of a dipeptide comprising proline and alanine as a salt taste enhancer in a salt-containing consumable product, to a consumable composition comprising said dipeptide proline-alanine, and to a consumable product comprising said consumable composition. In addition, the present invention also relates to a method for enhancing salt taste and reducing salt content in food and beverages.

The method comprises the following steps: drying and crushing shrimp heads and shrimp shells, adding water according to a ratio of 1: 3, adding 0.5%-0.7% of compound protease, and carrying out enzymolysis at 50-55 DEG C for 2-3 hours; after enzyme deactivation, adding 7-10% of brown sugar to adjust the pH value to 6.0-6.5, and sterilizing; the method comprises the following steps: inoculating pineapple endophytic lactic acid bacteria (CGMCC 25352), hansenula polymorpha (CGMCC 25353) and aspergillus oryzae, mixing the three strains according to the viable count of 1: 1: 1 (the total inoculum size is 3-4.5%, and the CFU / g is 10-10), and fermenting for 46-48 hours at the temperature of 30-32 DEG C in a dark place; and filtering and storing at-80 DEG C. The product is free of salt addition, the fermentation period is less than or equal to 48 hours, the amino acid nitrogen content is greater than or equal to 0.51 g / 100g, the total content of lactic acid (6.88 mg / g), succinic acid (3.73 mg / g) and free amino acid is greater than or equal to 313mg / 100g, the volatile amino salt content is less than or equal to 38.72 mg / 100mL, and the product has salty and fresh flavor and orange-yellow clarified appearance. The problems of high salt, long period and heavy fishy smell of the traditional shrimp soy sauce are solved.

The invention belongs to the technical field of agricultural biology, and particularly relates to a rooting culture medium for Landing cherries and application of the rooting culture medium for the Landing cherries, and the rooting culture medium for the Landing cherries is composed of an improved MS culture medium and 0.5 mg / L NAA, according to the improved MS culture medium, the concentration of potassium nitrate in an MS culture medium formula is adjusted to be 460-500 mg / L, the concentration of ammonium nitrate is adjusted to be 380-420 mg / L, the concentration of magnesium sulfate is adjusted to be 160-200 mg / L, the concentration of calcium chloride is adjusted to be 0 mg / L, the concentration of monopotassium phosphate is adjusted to be 75-100 mg / L, and 180-225 mg / L of calcium nitrate, 120-170 mg / L of potassium sulfate and 5-45 mg / L of ammonium sulfate are added. Aiming at the growth characteristics of the Landing cherries, a traditional MS culture medium is improved, the salt content is reduced, calcium chloride in the MS culture medium is replaced with calcium nitrate, potassium sulfate and ammonium sulfate, and by means of synergistic use of the components, the obtained culture medium can obviously improve the rooting efficiency of Landing cherry test-tube plantlets, and the rooting rate of the Landing cherry test-tube plantlets is increased. Therefore, the transplanting survival rate of Landing cherry test-tube plantlets is greatly improved.

This utility model discloses a salt replenishment device for aquaculture to prevent salt accumulation. It includes a mixing component and a salt inlet component installed on one side of the mixing component, as well as a water tank component placed below the mixing component. The water tank component includes a base plate, with an mounting block installed at the top center of the base plate. A water distribution hopper is fixedly installed on the top of the mounting block. Three sets of telescopic rods are installed on the top of the base plate, and water troughs are installed on the tops of the telescopic rods. The salt inlet component includes a salt feeder, the outlet of which is connected to the mixing component, and a salt hopper installed at the inlet of which. This utility model uses telescopic rods to move the water tank upwards, creating a gap between the water tank and the water distribution hopper. This gap, combined with the inclined design of the water tank, allows excess salt solution to be discharged, preventing salt crystals formed from the evaporation of residual brine from mixing with fresh brine and resulting in a higher actual salt content.

This invention belongs to the field of egg product preparation technology, specifically relating to a pre-prepared salted duck egg, salted duck eggs, and a rapid pickling method. The rapid pickling method for salted duck eggs includes: (1) pre-treating duck eggs by immersing them in an organic acid solution; (2) immersing the pre-treated duck eggs in a pickling solution and pickling them using a vacuum pulsation method to obtain the pre-prepared salted duck egg; wherein, the vacuum pulsation method is: the vacuum degree of the pickling system is periodically alternating between high vacuum degree and low vacuum degree, the high vacuum degree is not higher than -0.08MPa, and the low vacuum degree is not lower than -0.05MPa. This invention, through vacuum pulsation technology combined with organic acid pre-treatment, achieves an oil yield of 66.5% in salted duck egg yolks and a salt content of 7.8% in egg whites within 20 days, and enriches DHA to 1434.2mg / kg and EPA to 78.0mg / kg, realizing a synergistic effect of shortening the pickling cycle and improving product quality.

The invention discloses a liquid food salty taste enhancer based on hydrophilic colloid and a preparation method thereof, and the method comprises six steps of Arabic gum pretreatment, Arabic gum component primary separation, Arabic gum component secondary separation, freeze drying treatment, glycoprotein-glycan powder preparation and plastic packaging. The obtained salty taste enhancer has a high salty taste enhancing effect, and the purposes of enhancing the salty taste strength, reducing the salt content and balancing the food quality can be achieved only through an extremely small adding amount. According to the application, the Arabic gum is taken as a raw material, the components of the Arabic gum are optimized to regulate and control the salty taste enhancing effect, and a novel high-efficiency and low-dosage salty taste perception accelerant which can be used for healthy low-salt food is provided for people.

The components of salt from the granules can be efficiently extracted through evaporation. During the treatment of the granules, temperatures can be allowed to approach or exceed the boiling point of one or more of the salt components, preferably in an oxidizing medium. The temperature can be maintained high enough so that the salt content exerts an appreciable vapor pressure and can be sustained for a sufficient time to allow most, all, or substantially all of the salt content to evaporate and be carried away from the furnace in the combustion gases. The evaporated salt can then be condensed and collected.

1. The name of the design product: salinity test paper. 2. The use of the design product: for detecting the salt content of food during daily cooking. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

The application discloses a driver special anti-drowsy spicy water and a preparation method and application thereof, and relates to the technical field of functional drinks.The raw material components of the spicy water include aged old-lake sour water, self-made iodine-free acid salt water, pepper extract and trace chicken essence;the self-made iodine-free acid salt water is prepared by mixing 92 parts of drinking water and 8 parts of iodine-free salt by weight;the salt content of the finished product is 0.5%-0.8%, the pH value is 3.0-3.6, and the spiciness of the pepper extract is 10000-40000 SHU.The application further discloses a preparation method of the spicy water and an anti-slip light-proof glass bottle packaging structure specially designed for drivers.The natural sour and spicy synergistic stimulation of the aged old-lake sour water and the pepper extract can effectively inhibit the drowsiness of drivers, relieve fatigue driving, and keep the drivers awake for more than 30 minutes after single drinking;the application is suitable for long-distance drivers, and has a remarkable anti-drowsy effect and good driving scene adaptability.

The invention relates to high-content milk mineral salt oral liquid and a preparation method thereof, and belongs to the technical field of food. According to the oral liquid disclosed by the invention, the milk mineral salt is used as a main functional component, and the technical problems of low content and poor stability of the milk mineral salt in an oral liquid system are solved by optimizing a formula and a process. The particle size of the milk mineral salt is controlled to be 6-10 microns, a composite stable system of the milk mineral salt, the calcium promoting absorbent and the thickening agent is formed through process control, the content of the milk mineral salt is high, the stability is high, and the slightly acidic pH value also provides convenience for taste adjustment. According to the product, multiple substances cooperate to promote calcium absorption, high-temperature damage can be resisted, the long-term stability is high, the calcium supplement requirement of all people is met, and the important market application value is achieved.

To provide a method for reducing salt content in noodles containing sodium phosphate, while hardly affecting the texture.SOLUTION: In reducing the salt content of noodles to which sodium phosphate has been added, the sodium phosphate is replaced with potassium phosphate and sodium phosphate in such a manner that the weight ratio of potassium phosphate to sodium phosphate is adjusted to 1:0.1-4. Furthermore, potassium phosphate and sodium phosphate are added such that the total weight thereof is 80-140 wt.% relative to the weight before the salt reduction. In this way, a method for reducing salt content while hardly affecting the texture can be provided.SELECTED DRAWING: None

The application discloses a kind of low salt douchi crisp and its factory preparation method, belong to food technology field.The application is optimized by low-temperature hot air aroma preservation drying, cold energy storage instantaneous temperature difference puffing process, with douchi fine powder as core component, and the product prepared contains salt content <0.9%, taste crisp, unique flavor, rich in nutrition, accord with modern low salt, low fat health consumption trend.The specific volume of the low salt douchi crisp of the application is 2.28~2.45 mL / g, and the maximum breaking force is 11.48~12.03N;In the environment of 25 DEG C, relative humidity 65%, qualified storage period can reach 90d, and the storage stability is good.The application effectively solves the problems of traditional douchi product, such as high salt content, single taste, low processing efficiency, uneven texture of douchi crisp, poor crispness, easy loss of nutritional components and difficult factory production, and has wide market application prospect.

The invention relates to the technical field of food processing, in particular to recombined meat, sauce stewed recombined meat and a preparation method thereof. The reconstituted meat provided by the invention is prepared from the following raw materials: dry materials and water, the dry materials comprise the following components in parts by weight: 50 to 70 parts of fish meat, 10 to 20 parts of pork, 3 to 8 parts of peptide calcium powder, 5 to 15 parts of soybean protein isolate, 2 to 6 parts of cassava starch, 1.5 to 3.5 parts of coix seed powder, 1.0 to 1.5 parts of TG enzyme, 0.4 to 0.8 part of carrageenan and 1.5 to 2.5 parts of table salt. According to the recombinant meat provided by the invention, the fish meat and the pork are used as main base materials, various functional components such as the peptide calcium powder, the soybean protein isolate, the cassava starch and the coix seed powder are combined, scientific proportioning of the raw materials is realized, and the recombinant meat is high in protein and calcium content, low in fishy smell, good in texture and water retention, good in flavor, low in salt content and rich in taste, and has very high safety and edible value.

The invention relates to a method for reducing the salt content of salt-containing hydrolysates. The invention also relates to a method of producing a target product, preferably a microbial oil, comprising providing a hydrolysate having a reduced salt content, and culturing a microorganism, preferably an oleaginous microorganism, using a growth medium comprising the hydrolysate having a reduced salt content.

The present invention belongs to the technical field of food processing, and particularly relates to a method for processing preserved mustard greens. The method for processing preserved mustard greens is as follows: Wash fresh mustard greens, drain them, blanch them, dry them, steam them, then put them into a pickling pool, add salt and a treatment liquid, and ferment for 10 days at a temperature of 10 - 25°C. After pickling, take them out, add water for pulse treatment, then soak for 20 - 30 minutes, take them out, drain, and perform vacuum freeze-drying to obtain the product. The method for processing preserved mustard greens provided by the present invention can significantly reduce the nitrite content generated during the pickling process and reduce the salt content of the preserved mustard greens, thereby ensuring the quality and safety of the preserved mustard greens and effectively reducing the harm of nitrite and high salt to people. Moreover, the preserved mustard greens prepared by the present invention have unchanged color, are light green, have a rich taste, and have good rehydration property, and it is an ideal method for processing preserved mustard greens.

The invention belongs to the technical field of food processing, and relates to uniformly-tasty peanuts and a preparation process thereof. In order to solve the technical problems that in the prior art, the flavor distribution of peanuts is not uniform, and the flavoring rate of kernels is low, the content of sodium ions in the uniformly-flavored peanuts provided by the invention is 1.8%-2.1%; the porosity of the seed coats is 49.2%-52.8%; the salinity range of each axial area is 1.1%-1.3%; the salt variation coefficient ranges from 20.5% to 26.4%; salt is distributed in a gradient decreasing mode from outside to inside in the radial direction, and the following proportional relation is met: the salt content of the first section area is 1.60-2.36 times that of the core area; the area of the secondary section is 1.33-2.18 times that of the core area; the middle section area is 1.13-1.73 times of the core area; the salt content of the core area is standard 1. The overall flavor harmony and layering sense of the uniformly-tasty peanuts are obviously improved. The invention also provides a preparation method of the uniformly-tasty peanuts, and the preparation method is suitable for popularization and application in large-scale production.

The present invention relates to a method for producing a cooking sauce from green table olive fermentation brine, preferably treated with an alkali. The brine used as the basis of the method must contain lactic acid bacteria and yeast, a salt content between 6.5-8.5%, a pH between 3.7-4.3, a free acidity of 1.0-1.3% and a combined acidity of 0.10-0.25 mEq. The method also consists of having fermented the olives for a long period of time, for example, between 3-18 months. Using this brine, the method comprises the following steps: filtering the fermentation brine to remove impurities; adding powdered yeast extracts to provide an umami flavour; adding plant extracts to obtain a colour and viscosity similar to soy sauce; adding a thickening agent to prevent the powdered yeast extract from separating from the rest of the brine; and packaging and pasteurising the resulting sauce.

COSMETIC COMPOSITION IN THE FORM OF A GEL-CREAM EMULSION WITH HIGH-SALT ACTIVE INGREDIENTS. A cosmetic composition in the form of a direct oil-in-water creamy emulsion comprises aqueous and oily phases. The aqueous phase comprises a salt-stable polymer system including a polyacrylate-6 crosslinked polymer, xanthan gum, and one or more clays, as well as high amounts of vitamin C, oils, and emulsifiers. It provides a pleasant feel upon application with a smooth, gliding texture and does not form significant pilling, clumping, or kinking when applied to the skin. The cosmetic composition does not exhibit phase separation into solid / liquid or oily / aqueous layers. Figure for abbreviation: NONE

The invention relates to the technical field of food processing, in particular to a salt-reduced non-flavor-reduced preserved meat making method which mainly comprises the steps of unfreezing, cutting, meat selection, hole pricking, threading, rolling and kneading, pickling, rod hanging, kang making, taking out of a kang, returning to the kang after fermentation, safety performance detection, packaging and the like. The low-salt formula is used, and the whole-process temperature and humidity control and low-temperature fermentation process is combined, so that the water activity of the meat product is reduced, the growth of pathogens and microorganisms is inhibited, meanwhile, the flavor of the preserved meat is maintained, flavor maintenance and food safety control of the preserved meat product under the salt reduction condition are realized, and the technical goal of reducing the salt without reducing the flavor is further met. The method is simple in process, shorter in production cycle compared with traditional smoked preserved meat, and suitable for large-scale production.

The invention discloses a pigskin pickling method and pickled pigskin, the pigskin is degreased and diced to obtain pretreated pigskin; and adding the pretreated pigskin into a pickling solution with the salt concentration of 2-6%, and performing pickling treatment to obtain the pickled pigskin. The obtained pickled pigskin collagenous fiber is of a regular three-dimensional network structure, no obvious denaturation aggregation exists, compared with traditional high-salt pickling, the product salt content is lower, the salt diffusion efficiency is higher, complex equipment is not needed, operation is easy to control, and the method is suitable for industrial popularization.

The invention discloses a processing technology for low-salt quick-cooking softening of salted duck eggs, and belongs to the technical field of salted duck egg preparation, and the processing technology comprises the following steps: removing surface dirt from fresh duck eggs through automatic cleaning equipment, drying to remove moisture, and electronically grading for later use; mixing table salt and water according to a certain proportion to obtain a low-salt pickling agent; putting the cleaned duck eggs into a low-salt pickling agent, externally connecting a water bath device to keep the temperature of the pickling solution, and completely pickling to obtain a salted duck egg semi-finished product; putting the salted duck egg semi-finished product into a sealing bag through a vacuum packaging machine, and extracting air in the bag to isolate the salted duck egg from the outside; the packaged salted duck eggs are cooked with steam and then taken out to be cooled, and the finished salted duck eggs are obtained.According to the technology, the salting solution only containing salt is utilized, the salt content in the salting agent is reduced, the salting time is further shortened, the salinity of the product is greatly reduced, the texture of the product is softened, and the taste and flavor of the product are effectively improved; the green and healthy diet concept of consumers is particularly met.

The utility model belongs to the technical field of salted yolk processing, and concretely is a salt content detection device for salted yolk, which comprises a grinding box, a feeding pipe is fixedly connected to the top side wall of the grinding box, a motor is arranged on the top side wall of the grinding box, a first bevel gear is fixedly connected to the output end of the motor, a second bevel gear is arranged in meshing with the first bevel gear, a first connecting rod is fixedly connected to the bottom side wall of the second bevel gear, a third bevel gear is arranged in meshing with the first bevel gear, and the third bevel gear rotates on the top of the grinding box. Through the reverse grinding of the pair of grinding discs, the salted yolk can be uniformly ground, the salt content and other components in the salted yolk can be more uniformly distributed in the sample, it is helpful to obtain more consistent readings in the detection process, reduces the error caused by uneven samples, and the salted yolk powder after uniform grinding is easier to mix with the solvent, so that the salt content and other components are easier to dissolve in the solvent, and the detection efficiency is improved.

The invention relates to the technical field of food fermentation, and discloses umami peptidyl low-salt thick broad-bean sauce and a production process thereof, the production process of the umami peptidyl low-salt thick broad-bean sauce comprises the following steps: preparing anhydrous betaine, zinc salt and citrate into a thermal saturation solvation embedded zinc source precursor; dispersing in saline water to prepare fermentation liquor; and inoculating finished koji and carrying out variable-temperature fermentation. Fermentation is divided into three stages: in a starting stage, temperature is controlled to establish a bacterial system; in the enzymolysis period, the temperature is increased, zinc ions are triggered to be released by utilizing pH reduction caused by acid production, and neutral protease is activated; and supplementing anhydrous betaine in the after-ripening stage to reduce the water activity and construct an anti-corrosion fence. The enzymolysis efficiency is improved through controlled release of zinc ions, and low-salt corrosion prevention is achieved through betaine. The salt content of the obtained product is less than or equal to 8.0 g / 100g, the amino acid nitrogen content is more than or equal to 0.8 g / 100g, and the product is rich in delicate flavor and stable in normal-temperature storage.