Preparation method of compound seasoning

Abstract

The invention belongs to the technical field of processing of food, and specifically relates to a preparation method of a compound seasoning. The method comprises the following steps: (1) preparing afish meal hydrolysate; (2) performing a multi-step Maillard reaction; (3) preparing a perilla leaf extract, an onion extract and lemon juice; (4) dispersing bone powder into water, adding the perillaleaf extract, the onion extract, the lemon juice and a yeast extract, stirring and mixing and standing, dehydrating and drying to obtain a powdery mixture; and (5) mixing a Maillard reaction product with the powdery mixture, adding Arabic gum, homogenizing and dispersing, then freezing and performing spray drying to obtain the compound seasoning. According to the invention, the bone powder adsorbed with the perilla leaf extract, the onion extract and the lemon juice is taken as a core material, and the surface of the bone powder is coated with a mixture of the Arabic gum and the Maillard reaction product obtained by enabling the fish meal hydrolysate to be subjected to the Maillard reaction for a plurality of times; and the bone powder has a good adsorption effect on the Maillard reactionproduct, so that the stability of the compound seasoning is improved in quick freezing and reheating processes of prefabricated aquatic products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of compound seasoning. Background technique [0002] With the upgrading of consumption structure and strong health demands, more and more consumers favor high-protein and healthier aquatic products. In particular, the explosive growth of seafood and aquatic products reflects the trend of consumption upgrading. Generally, after fishing, if effective fresh-keeping measures are not taken immediately, aquatic products will easily spoil and deteriorate; in addition, long-distance transportation is required, and the costly live transportation is difficult to achieve. Therefore, preliminary processing of aquatic products is usually required , and then freeze it, and store, transport and sell it in a frozen state. When it reaches consumers, it only needs simple cooking or direct consumption. [0003] During the prefabricated process of aquatic p...

AI Technical Summary

Problems solved by technology

Generally, after fishing, if effective fresh-keeping measures are not taken immediately, aquatic products will easily spoil and deteriorate; in addition, long-distance transportation is required, and the high-cost live transportation is difficult to achieve. Therefore, preliminary processing of aquatic products is usually required , and then freeze it, and store, transport and sell it in a frozen state. When it reaches consumers, it only needs simple cooking or direct consumption

[0003] During the prefabricated process of aquatic products, it is often necessary to add seasonings, because the flavor substances in seasonings generally have a low concentration, complex components and structures, high volatility, poor stability, and interactions with other components of prefabricated aquatic products. There is a dynamic balance, so after reheating and cooking, it is easy to change the taste and affect the consumer's eating experience