Natural seafood seasoner

Abstract

The invention discloses a natural seafood seasoner which is prepared from the following raw materials in parts by weight: 300-400 parts of oyster powder, 50-100 parts of shrimp powder, 10-50 parts of squid liver powder, 30-50 parts of sodium glutamate, 20-30 parts of paprika powder, 3-10 parts of garlic powder, 2-10 parts of ginger powder, 4-10 parts of Chinese jujube powder, 2-8 parts of panax powder, 2-5 parts of lentinus edodes powder, 1-5 parts of ground pepper, 1-3 parts of onion powder, 2-10 parts of trehalose and 5-10 parts of plant oil. The natural seafood seasoner is prepared from a plurality of sea foods as main materials, and kinds of common seasoners and Chinese herbal medicine additives are used as auxiliary materials, so that the natural seafood seasoner has the advantages of being natural and healthy, and unique in flavor.

Description

technical field [0001] The invention relates to a food additive, in particular to a natural seafood seasoning. Background technique [0002] Food additives are compounds or natural substances added to food to improve food color, aroma, taste and other qualities, as well as to meet the needs of antisepsis and processing technology. With the improvement of living standards, people not only pay attention to the nutritional content of food in terms of diet, but also have higher requirements for the sensory taste of food, so the food additive industry has developed accordingly. At present, there are many kinds of food additives on the market, but most of them are chemical substances, and there are certain health risks in long-term consumption of large quantities. At present, most of the seasonings with seafood as the main ingredient or auxiliary materials have single ingredients, single effects, and poor seasoning effects, which cannot meet people's needs for more seasonings wit...

AI Technical Summary

Problems solved by technology

At present, there are many kinds of food additives on the market, but most of them are chemical substances, and long-term consumption of large amounts will have certain health risks

At present, most of the seasonings with seafood as the main material or auxiliary materials have single ingredients, single effects, and poor seasoning effects, which cannot meet people's needs for more seasonings with more seasoning effects.