CN114403417A - Preparation method of nutrient health balanced salt - Google Patents
Preparation method of nutrient health balanced salt Download PDFInfo
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- CN114403417A CN114403417A CN202210137577.1A CN202210137577A CN114403417A CN 114403417 A CN114403417 A CN 114403417A CN 202210137577 A CN202210137577 A CN 202210137577A CN 114403417 A CN114403417 A CN 114403417A
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- salt
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims abstract description 30
- 230000036541 health Effects 0.000 title claims abstract description 23
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 55
- 239000000843 powder Substances 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 241000237502 Ostreidae Species 0.000 claims abstract description 20
- 235000020636 oyster Nutrition 0.000 claims abstract description 20
- 238000010298 pulverizing process Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000005303 weighing Methods 0.000 claims abstract description 9
- 238000001354 calcination Methods 0.000 claims abstract description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 239000000377 silicon dioxide Substances 0.000 claims description 7
- 235000012239 silicon dioxide Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 4
- 229910052708 sodium Inorganic materials 0.000 abstract description 4
- 239000011734 sodium Substances 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 description 46
- 235000016709 nutrition Nutrition 0.000 description 10
- 230000035764 nutrition Effects 0.000 description 10
- 238000007873 sieving Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000001727 in vivo Methods 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 206010001497 Agitation Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000003943 catecholamines Chemical class 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 210000003722 extracellular fluid Anatomy 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000002200 mouth mucosa Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000000663 muscle cell Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000002820 sympathetic nervous system Anatomy 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of nutrient health balanced salt, which comprises the following steps: (1) refined salt treatment: placing refined salt in a 60 deg.C constant temperature drying oven for 1.5-2h, drying until the water content in refined salt is less than or equal to 0.1%, then placing into a pulverizer, pulverizing for 5-8min, and further micronizing; (2) preparing oyster powder: calcining Concha Ostreae powder in 200 deg.C thermostat for 2-3 hr, pulverizing in pulverizer for 8-12min, and further micronizing; (3) weighing 83-86 parts of refined salt prepared in the step (1) and 14-17 parts of oyster powder prepared in the step (2), fully mixing for 10-20min by using a mixer, and uniformly mixing to obtain the nutrient health balanced salt. The aim of reducing the sodium content is achieved by partially replacing salt and enhancing the salinity of the salt.
Description
Technical Field
The invention relates to a preparation method of functional salt, in particular to a preparation method of nutrition and health balanced salt.
Background
Common salt is one of the most important and indispensable substances for human life and life, and is the most commonly used seasoning in cooking. The main chemical component of the salt, namely sodium chloride (chemical formula NaCl), accounts for 99 percent of the content of the salt, and the main functions of sodium ions and chloride ions in a human body are as follows: maintaining the osmotic pressure of the extracellular fluid; participate in the regulation of acid-base balance in vivo; chloride ions participate in the generation of gastric acid in vivo; it also has effects in maintaining normal excitability of nerve and muscle.
The daily requirement of human body for salt is 3-5 g per person, the daily physiological requirement of human body for salt is only 3 g, the world health organization recommends 5g, the Chinese academy of nutrition recommends 6 g, but the actual salt intake varies greatly according to different habits and tastes. Common people in China eat about 10-15 g of salt every day. The accumulation of sodium in cells in vivo can increase the contractility and reactivity of muscle cells and enhance the activity of certain neurons in the sympathetic nervous system so that catecholamines are produced, thereby causing artery contraction.
Researchers conclude that the cell potassium permeability disorder is genetically caused, and therefore, the salt intake of young people with the cell permeability disorder is selectively limited, so that the hypertension can be effectively prevented.
In addition, the traditional salt has single main component, and is not good for health after being eaten excessively for a long time, thus causing the incidence of cardiovascular diseases such as hypertension and the like. Therefore, the health balanced salt with reduced salinity under the same salty taste condition is developed, and the realization of high technology development, high productivity in production, high profit in marketing and high acceptance in the market is of great practical significance.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for preparing a balanced salt with nutrition and health, which can reduce the sodium content by partially replacing salt and enhancing the salinity of the salt.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of nutrition and health balanced salt comprises the following steps:
(1) refined salt treatment: placing refined salt in a 60 deg.C constant temperature drying oven for 1.5-2h, drying until the water content in refined salt is less than or equal to 0.1%, then placing into a pulverizer, pulverizing for 5-8min, and further micronizing;
(2) preparing oyster powder: calcining Concha Ostreae powder in 200 deg.C thermostat for 2-3 hr, pulverizing in pulverizer for 8-12min, and further micronizing;
(3) weighing 83-86 parts of refined salt prepared in the step (1) and 14-17 parts of oyster powder prepared in the step (2), fully mixing for 10-20min by using a mixer, and uniformly mixing to obtain the nutrient health balanced salt.
Further, the step (1) is carried out ultramicro crushing, and crushing until at least 95% of the powder passes through a 100-mesh sieve.
Further, the step (2) is carried out with superfine grinding and is crushed until at least 99 percent of the powder passes through a 100-mesh sieve.
Further, when the mixing is sufficiently performed by the mixer in the step (3), 0.5 to 1wt% of silica is added.
The invention has the beneficial effects that:
1. the invention provides a method for preparing balanced salt of nutrition and health, its raw materials are refined salt and oyster powder mix, oyster are the food containing zinc the highest on the earth, saliva contains two zinc ions per molecule gustatory hormone, it provides taste bud and nutrition of oral mucosa, therefore, through adding zinc-containing raw materials, the structure of the stable cell improves, can realize the taste bud sensitivity improves; the aim of reducing the sodium content is achieved by means of partially replacing salt, enhancing the salinity of the salt and the like.
2. The oyster powder has fishy smell, and is calcined at 200 deg.C for 2-3 hr to mask the smell of oyster powder.
After the calcined oyster powder is subjected to ultramicro treatment, the nano-scale oyster powder is uniformly attached to the surface of the salt, the agglomeration of the salt powder is reduced, and the anti-caking purpose is achieved.
3. The refined salt is also subjected to superfine grinding treatment, the particle size is reduced, the product has fine particle size and larger specific surface area and specific surface activity, and the refined salt has excellent physical and chemical properties and surface interface properties and improves the utilization rate.
4. A small amount of silicon dioxide is also added in the mixing process to play a role of anti-caking.
Detailed Description
The invention is further described with reference to specific examples.
Example 1
A preparation method of nutrition and health balanced salt comprises the following steps:
(1) refined salt treatment: placing refined salt in a 60 deg.C constant temperature drying oven for 1.5-2h, drying until the water content in refined salt is not more than 0.1%, then placing into a pulverizer, pulverizing for 5min, further micronizing, pulverizing to at least 95%, and sieving with 100 mesh sieve;
(2) preparing oyster powder: calcining Concha Ostreae powder in 200 deg.C thermostat for 2-3 hr, pulverizing for 9min, micronizing to obtain at least 99% powder, and sieving with 100 mesh sieve;
(3) weighing 83 parts of refined salt prepared in the step (1) and 17 parts of oyster powder, then fully mixing for 15min by using a mixer, adding silicon dioxide accounting for 0.5wt% of the total amount of the powder in the mixing process, and uniformly mixing to obtain the nutrient health balanced salt.
Example 2
A preparation method of nutrition and health balanced salt comprises the following steps:
(1) refined salt treatment: placing refined salt in a 60 deg.C constant temperature drying oven for 1.5-2h, drying until the water content in refined salt is not more than 0.1%, then placing into a pulverizer, pulverizing for 6min, further micronizing, pulverizing to at least 95%, and sieving with 100 mesh sieve;
(2) preparing oyster powder: calcining Concha Ostreae powder in 200 deg.C thermostat for 2-3 hr, pulverizing in pulverizer for 10min, further micronizing to obtain at least 99% powder, and sieving with 100 mesh sieve;
(3) weighing 84 parts of refined salt prepared in the step (1) and 16 parts of oyster powder, then fully mixing for 10-20min by using a mixer, adding 0.6wt% of silicon dioxide in the mixing process, and uniformly mixing to obtain the nutrient health balanced salt.
Example 3
A preparation method of nutrition and health balanced salt comprises the following steps:
(1) refined salt treatment: placing refined salt in a 60 deg.C constant temperature drying oven for 1.5-2h, drying until the water content in refined salt is not more than 0.1%, then placing into a pulverizer, pulverizing for 7min, further micronizing, pulverizing to at least 95%, and sieving with 100 mesh sieve;
(2) preparing oyster powder: calcining Concha Ostreae powder in 200 deg.C thermostat for 2-3 hr, pulverizing in pulverizer for 11min, further micronizing to obtain at least 99% powder, and sieving with 100 mesh sieve;
(3) weighing 85 parts of refined salt prepared in the step (1) and 15 parts of oyster powder, then fully mixing for 20min by using a mixer, adding 0.8wt% of silicon dioxide in the mixing process, and uniformly mixing to obtain the nutrient health balanced salt.
Example 4
A preparation method of nutrition and health balanced salt comprises the following steps:
(1) refined salt treatment: placing refined salt in a 60 deg.C constant temperature drying oven for 1.5-2h, drying until the water content in refined salt is not more than 0.1%, then placing into a pulverizer, pulverizing for 8min, further micronizing, pulverizing to at least 95%, and sieving with 100 mesh sieve;
(2) preparing oyster powder: calcining Concha Ostreae powder in 200 deg.C thermostat for 2-3 hr, pulverizing in pulverizer for 12min, further micronizing to obtain at least 99% powder, and sieving with 100 mesh sieve;
(3) weighing 86 parts of refined salt prepared in the step (1) and 14 parts of oyster powder, then fully mixing for 20min by using a mixer, adding 1.0wt% of silicon dioxide in the mixing process, and uniformly mixing to obtain the nutrient health balanced salt.
Performance detection
1. Test for determination of anti-caking
The anti-caking property of the balanced salt prepared in example 3 was determined by a mesh shaking method, 10g of the balanced salt was accurately weighed, placed in 60 mesh, 80 mesh, 100 mesh pharmacopeia sieves, sufficiently shaken for 3 minutes, and weighed for the substances in the mesh and bottom sieve, respectively, with the experimental results shown in table 1.
TABLE 1 test of anti-caking Properties
Experiments show that the balance salt is sieved, the particle size of the sieved balance salt is 98.80 percent of the total mass after passing through a 60-mesh sieve (0.250 mm), 94.71 percent of the total mass after passing through a 80-mesh sieve (0.180 mm) and 78.70 percent of the total mass after passing through a 100-mesh sieve (0.150 mm), and the balance salt prepared by the method has the anti-caking property.
2. Sensory evaluation of salty taste
The product of example 3 (sample a) was prepared and commercially purchased as four salt products B, C, D and E for sensory evaluation testing.
Accurately weighing 1 g of each sample, putting the sample into a disposable paper cup, adding 100ml of water for dissolving, presenting the five samples to an evaluator for tasting, obtaining each sample by the evaluator, evaluating independently, and filling a questionnaire table, wherein the result is shown in a table 2;
TABLE 2 statistics of the results of the experiments and data processing
And (3) judging whether the quality inspection of the samples to be detected has significant difference by using Friedman, firstly solving the statistic F, checking a Friedman inspection table to find a critical value, and if the F value is greater than or equal to the corresponding critical value of P, J, a in the table, determining that the samples have significant difference.
Wherein J represents the number of evaluators; p is the number of samples; r1，R2，……RP-rank sum of each sample.
The results show that the F value of the experimental sensory evaluation measurement result is 0.05 which is less than the approximate critical value of Friedman rank sum test 9.49.
3. Electronic tongue taste determination
Commercial refined salt and home-made health balanced salt (product of example 3) were prepared. Respectively weighing 0.5g of sample, placing the sample in a 250mL beaker, adding Wahaha purified water for dissolving, transferring the sample to a 100mL container for constant volume, sampling and testing on a machine, and measuring by adopting a TS-5000 electronic tongue instrument of Japan element company, wherein the test result is shown in Table 3.
TABLE 3 electronic tongue taste measurement results
It is understood that the balanced salt prepared by the present invention is slightly different in salty taste, slightly inferior to the refined salt in sour taste, bitter taste and astringent taste, but has a prominent umami taste and can be used as a partial substitute for common salt.
Finally, the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting, and other modifications or equivalent substitutions made by the technical solutions of the present invention by those of ordinary skill in the art should be covered within the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solutions of the present invention.
Claims (4)
1. A preparation method of nutrient health balanced salt is characterized by comprising the following steps: the method comprises the following steps:
(1) refined salt treatment: placing refined salt in a 60 deg.C constant temperature drying oven for 1.5-2h, drying until the water content in refined salt is less than or equal to 0.1%, then placing into a pulverizer, pulverizing for 5-8min, and further micronizing;
(2) preparing oyster powder: calcining Concha Ostreae powder in 200 deg.C thermostat for 2-3 hr, pulverizing in pulverizer for 8-12min, and further micronizing;
(3) weighing 83-86 parts of refined salt prepared in the step (1) and 14-17 parts of oyster powder prepared in the step (2), fully mixing for 10-20min by using a mixer, and uniformly mixing to obtain the nutrient health balanced salt.
2. The method for preparing a nutritionally balanced and healthful salt as claimed in claim 1, wherein: in the step (1), superfine grinding is carried out, and the ground powder is at least 95% and passes through a 100-mesh sieve.
3. The method for preparing a nutritionally balanced and healthful salt as claimed in claim 1, wherein: and (3) carrying out superfine grinding in the step (2), and grinding until at least 99 percent of the powder passes through a 100-mesh sieve.
4. The method for preparing a nutritionally balanced and healthful salt as claimed in claim 1, wherein: and (3) adding 0.5-1wt% of silicon dioxide when fully mixing by using a mixer in the step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210137577.1A CN114403417A (en) | 2022-02-15 | 2022-02-15 | Preparation method of nutrient health balanced salt |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210137577.1A CN114403417A (en) | 2022-02-15 | 2022-02-15 | Preparation method of nutrient health balanced salt |
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| CN202210137577.1A Pending CN114403417A (en) | 2022-02-15 | 2022-02-15 | Preparation method of nutrient health balanced salt |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005224201A (en) * | 2004-02-16 | 2005-08-25 | Sansui Kk | Salting seasoning |
| CN105708865A (en) * | 2016-04-10 | 2016-06-29 | 福建天斯顿生物科技有限公司 | Preparation method of active fine powder containing oyster calcium |
| CN105995672A (en) * | 2016-06-03 | 2016-10-12 | 天津春发生物科技集团有限公司 | Natural highly fresh oyster powder and preparation method thereof |
| CN106490572A (en) * | 2016-10-24 | 2017-03-15 | 泉州喜博生物保健食品有限公司 | The manufacture method of one seed oyster natural juice flavoring agent |
| CN106539050A (en) * | 2016-11-25 | 2017-03-29 | 荣成市领鲜海洋生物科技有限公司 | A kind of graininess oyster flavoring and preparation method thereof |
| KR102220584B1 (en) * | 2020-10-05 | 2021-02-25 | 대한민국 | Manufacturing method for oyster powder eliminated fishy smell and processed food using them |
-
2022
- 2022-02-15 CN CN202210137577.1A patent/CN114403417A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005224201A (en) * | 2004-02-16 | 2005-08-25 | Sansui Kk | Salting seasoning |
| CN105708865A (en) * | 2016-04-10 | 2016-06-29 | 福建天斯顿生物科技有限公司 | Preparation method of active fine powder containing oyster calcium |
| CN105995672A (en) * | 2016-06-03 | 2016-10-12 | 天津春发生物科技集团有限公司 | Natural highly fresh oyster powder and preparation method thereof |
| CN106490572A (en) * | 2016-10-24 | 2017-03-15 | 泉州喜博生物保健食品有限公司 | The manufacture method of one seed oyster natural juice flavoring agent |
| CN106539050A (en) * | 2016-11-25 | 2017-03-29 | 荣成市领鲜海洋生物科技有限公司 | A kind of graininess oyster flavoring and preparation method thereof |
| KR102220584B1 (en) * | 2020-10-05 | 2021-02-25 | 대한민국 | Manufacturing method for oyster powder eliminated fishy smell and processed food using them |
Non-Patent Citations (1)
| Title |
|---|
| 荀春;刘烨;李绍荣;许铭;: "平衡营养盐变色原因分析及预防改进措施", 中国井矿盐, no. 03, pages 5 - 7 * |
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