METHOD OF PROCESSING AND BOTTLING OF LOW-SALT MUSSEL SAUCE

This utility model teaches the process of making mussel sauce with low salt (weight-on-weight) ratio between 1:7 to 1:9 to solve the problem of maintaining the health of the consumers due to excessive use of salt while keeping the food ingredient palatable. Extraction parameters for the sauce derive...

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Bibliographische Detailangaben
1. Verfasser:	PERALTA, Ernestina M
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	This utility model teaches the process of making mussel sauce with low salt (weight-on-weight) ratio between 1:7 to 1:9 to solve the problem of maintaining the health of the consumers due to excessive use of salt while keeping the food ingredient palatable. Extraction parameters for the sauce derived from this process are also provided.