Seafood seasoning and preparation method thereof

Abstract

The invention discloses a seafood condiment and a preparation method thereof, and belongs to the field of condiment preparation. The product comprises the following raw materials in parts by weight: 20-40 parts of oyster protein peptide powder, 25-45 parts of fishbone leftovers, 15-45 parts of compound protease, 30-50 parts of mushroom fermentation liquor, 15-35 parts of a cymbidium wenyujin base material, 18-46 parts of an artemisia selengensis base material, 10-30 parts of milk, 20-30 parts of red wine, 10-30 parts of table salt, 5-15 parts of white sugar and 10-30 parts of table vinegar. Through the use of oyster protein peptide powder, oysters are rich in taurine, zinc, selenium and other characteristics, low in fat and cholesterol, contains a certain amount of highly unsaturated fatty acid and inorganic salt, is also rich in vitamins, has the functions of improving the testosterone level of male serum, regulating blood fat, inhibiting platelet aggregation, improving hyperglycemia symptoms, improving human immunity, promoting metabolism and the like, and also has certain effects of resisting cancers and preventing cancer cell diffusion, the delicious taste of food materials can also be enhanced in the aspect of mouth feel, fishbone leftovers are reasonably utilized, and nutrient substances of aquatic products are fully utilized.

Description

technical field [0001] The invention relates to the field of condiment preparation, in particular to a seafood condiment and a preparation method thereof. Background technique [0002] Because of its nutritional and medicinal value, aquatic products are gradually and profoundly recognized by people, which gradually expands its market and consumer groups, and the demand increases year by year. However, due to immature processing technology and weak comprehensive product development and utilization capabilities, sales The form is too single, and a large number of processing by-products are retained in the processing of aquatic products, such as fish bones, fish heads, etc., cooking liquid after cooking abalone, etc. The nutrients of aquatic products are not fully utilized, and it also causes waste of resources and environmental pollution, the economic value cannot be effectively improved. With the improvement of people's living standards and the rapid development of modern pro...

AI Technical Summary

Problems solved by technology

[0002] Because of its nutritional and medicinal value, aquatic products are gradually and profoundly recognized by people, which gradually expands its market and consumer groups, and the demand increases year by year. However, due to immature processing technology and weak comprehensive product development and utilization capabilities, sales The form is too single, and a large number of processing by-products are retained in the processing of aquatic products, such as fish bones, fish heads, etc., cooking liquid after cooking abalone, etc. The nutrients of aquatic products are not fully utilized, and it also causes waste of resources and environmental pollution, the economic value cannot be effectively improved. With the improvement of people's living standards and the rapid development of modern processing technology, the pursuit of diversification, simplification, and healthy and green food has become an important direction of research and development. Seasoning as a food industry It is one of the key areas of the industry, and its demand and requirements are constantly increasing, and the development of different seasonings has also attracted much attention. Therefore, the preparation of seafood seasonings from aquatic products has become a hot spot for development and consumption. Seasonings mainly refer to herbs and spices. Herbs are the leaves of various plants, which can be fresh, dried or ground, and spices are the seeds, buds, fruits, flowers, bark and roots of plants. The taste of spices is much stronger than that of vanilla. It is widely used in cooking and food processing to improve the taste of food and has the functions of removing fishy smell, removing mutton, relieving greasiness, increasing aroma, and increasing freshness. The seasoning products mixed in the prior art mainly have the following problems:

[0003] (1) The seasoning of the product is too much and too complicated. While paying attention to removing fishy smell, removing mutton, and relieving greasiness, it is easy to cause allergies and fire problems after eating

[0004] (2) Excessive addition and use, the deliciousness of the ingredients themselves will be dominated and covered by condiments, and the nutritional content of the ingredients themselves will also be destroyed