The present invention relates to a liquid salt, with traces of sodium below 0.01%, which is iodized and dissolved in purified water for food use.

A food condiment and method of preparing such condiment is provided. The food condiment may be used as salad dressings, marinades, dipping sauces, and the like. The food condiment includes mayonnaise, ketchup, mustard, pepper, crab seasoning, dried parsley; spice seasoning, salt, soy sauce, and hot sauce. The ingredients may be intermixed in a variety of mixing orders. In one intermixing method, the oil based ingredients and the water based ingredient are mixed with an emulsifier to create a stable emulsion at room temperature.

A food condiment and method of preparing such condiment is provided. The food condiment may be used as salad dressings, marinades, dipping sauces, and the like. The food condiment includes mayonnaise, ketchup, mustard, pepper, crab seasoning, dried parsley; spice seasoning, salt, soy sauce, and hot sauce. The ingredients may be intermixed in a variety of mixing orders. In one intermixing method, the oil based ingredients and the water based ingredient are mixed with an emulsifier to create a stable emulsion at room temperature.

A plant protein-based whole-cut fried chicken nugget is prepared from raw materials including peanut protein, wheat protein, seasonings, water-retaining agent, and coating flour in proportions measured in parts by weight. The preparation method of the plant protein-based whole-cut fried chicken nugget includes mixing the raw materials uniformly according to the proportions, subjecting to high-moisture extrusion treatment, boiling the resulted extrudate with water for an appropriate period, then coating with flour, placing in a frying pan at an appropriate temperature, and frying for an appropriate period. The plant protein-based whole-cut fried chicken nugget has a golden surface, a strong aroma, a crispy outside and tender inside, good elasticity and chewiness, no beany taste, high protein content, and rich nutrition.

A plant protein-based whole-cut fried chicken nugget is prepared from raw materials including peanut protein, wheat protein, seasonings, water-retaining agent, and coating flour in proportions measured in parts by weight. The preparation method of the plant protein-based whole-cut fried chicken nugget includes mixing the raw materials uniformly according to the proportions, subjecting to high-moisture extrusion treatment, boiling the resulted extrudate with water for an appropriate period, then coating with flour, placing in a frying pan at an appropriate temperature, and frying for an appropriate period. The plant protein-based whole-cut fried chicken nugget has a golden surface, a strong aroma, a crispy outside and tender inside, good elasticity and chewiness, no beany taste, high protein content, and rich nutrition.

A composition that is a substitute for food grade sodium chloride includes crystalline particles containing both potassium chloride and lysine monohydrochloride such that the potassium chloride and lysine monohydrochloride are not susceptible to separation. A process for making the composition includes steps of providing a supersaturated water solution of potassium chloride and lysine monohydrochloride at a temperature of from about 10 to about 70° C., adding ethanol to the solution in an amount sufficient to precipitate crystalline particles containing a combination of potassium chloride and lysine monohydrochloride, separating the crystalline particles from the solution, and drying the crystalline particles.

The present invention relates to a bakery product. In particular the invention relates to a bakery product comprising dough and a filling or topping wherein the bakery product has an exposed dough surface having a coating comprising sodium chloride. A further aspect of the invention is a process for manufacturing a bakery product.

The present invention relates to a bakery product. In particular the invention relates to a bakery product comprising dough and a filling or topping wherein the bakery product has an exposed dough surface having a coating comprising sodium chloride. A further aspect of the invention is a process for manufacturing a bakery product.

An emulsified condiment including ground, cracked, or milled mustard seeds, an acid component such as vinegar, water, and a significant amount by weight of an edible oil, provides a condiment with a thick, spreadable texture, a creamy mouthfeel, and separation stability without the inclusion of emulsion forming gums or additives. The process of making the condiment includes rough cracking mustard seeds, mixing the mustard seeds with water, an oil, an acid component, and water to obtain a mixture, soaking the mixture with moderate agitation, stone milling the mixture, and deaerating the mixture.

An emulsified condiment including ground, cracked, or milled mustard seeds, an acid component such as vinegar, water, and a significant amount by weight of an edible oil, provides a condiment with a thick, spreadable texture, a creamy mouthfeel, and separation stability without the inclusion of emulsion forming gums or additives. The process of making the condiment includes rough cracking mustard seeds, mixing the mustard seeds with water, an oil, an acid component, and water to obtain a mixture, soaking the mixture with moderate agitation, stone milling the mixture, and deaerating the mixture.