| 摘要 |
There is proposed a seasoning which comprises essentially the following components: 15 to 21 parts by weight of MgCl2, 3 to 10 parts by weight of MgSO4, 2 to 4 parts by weight of KCl, 0.2 to 0.5 parts by weight of MgBr2, 2 to 7 parts by weight of NaCl and, if appropriate, a water-soluble non-dissociating calcium salt. The seasoning imparts a mild flavour to a variety of dishes and increases the salty flavour of sodium chloride. |
