The invention discloses a fresh and fragrant
oyster seasoning peptide and a
processing method thereof, and belongs to the technical field of
biology. The method comprises the following steps: by taking fresh
oyster meat as a
raw material, repeatedly treating
oyster meat liquid and oyster cooking normal juice by combining an enzymolysis method and a membrane
filtration method, then uniformly mixing the oyster meat liquid and the oyster cooking normal juice to obtain an oyster enzymolysis product consisting of small-molecule active peptides, and adding D-
fucose into the oyster enzymolysis product to form a
Maillard reaction system. And reacting to obtain the fresh and fragrant oyster
seasoning peptide. According to the method, the defect that a traditional process is uncontrollable is overcome, the oyster meat liquid and the oyster cooking normal juice are subjected to multi-stage multi-time enzymolysis by combining an enzymolysis method and a membrane
filtration method, the small-molecule active
peptide with accurate activity retention can be prepared without
enzyme deactivation, and the oyster enzymolysis product with the small-molecule active peptide and D-
fucose are subjected to
Maillard reaction treatment, so that the content of the D-
fucose in the oyster meat liquid is increased, and the content of the D-fucose is increased. The prepared fresh and fragrant oyster
seasoning peptide not only corrects the original sea fishy smell in oysters, but also has
sweetness and baking fragrance, and can realize
aroma enhancement and seasoning functions without introducing other seasonings.