| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves mixing sodium chloride, potassium chloride and magnesium chloride taken in amounts, % by weight in terms of dry substance: potassium chloride 6.1-6.9; magnesium chloride not in excess of 1.96; sodium chloride the balance; treating obtained mixture with aqueous solution sodium bicarbonate or carbonate taken in an amount sufficient for binding magnesium chloride ion into sodium chloride; drying to obtain base product. Bischofite ((MgCl•6HO)), carnallite ((KCl•MgCl•6HO)), aqueous solution or solid salts containing magnesium, potassium and sodium chloride may be used as basic material. EFFECT: improved gastronomic qualities and simplified method. |
