Composite condiment and producing method thereof

Abstract

The invention discloses a compound seasoning and a production method thereof, and is characterized in that the seasoning consists of the following ingredients by weight percentage: fresh shrimp extract through zymohydrolysis 10%-25%, monosodium glutamate 43%-58%, flavor ribonucleotide 1.5%-1.6%, flavor extract from spicy ingredients 0.5%-1%, and other ingredients 30%; the seasoning further consists of other auxiliary ingredients by the weight percentage as follows: sugar 1%-5%, essence 0.5%-1%, maltodextrin 6.5%-8%, and starch 18%-20%. The production method comprises the steps of cleaning the fresh shrimp, pulverizing, subjecting the pulverized shrimp to zymohydrolysis, filtering, concentrating in a vacuum, extracting, preparing and blending, drying and packing. The novel compound seasoning has unique flavor, high nutritional value, high freshness and good taste, and can replace monosodium glutamate and essence of chicken.

Description

Technical field: [0001] The invention belongs to food condiments, in particular to a compound condiment and a production method thereof. Background technique: [0002] With the improvement of people's living standards, the first generation of umami-increasing agent - monosodium glutamate, can no longer meet people's requirements for umami taste, and too much monosodium glutamate will make dishes have a bitter taste and dry mouth after eating. The chicken essence that appeared later met people's requirements for complex delicious taste, but seasoning experts from all over the world agreed that modern consumers, who are demanding a higher quality of life, have continuously improved taste requirements and need higher freshness. Rich nutrition. [0003] Shrimp has been favored by people for a long time because of its tender meat, delicious taste, rich nutrition, and its low-fat, low-calorie, low-sugar and high-protein characteristics. But still less in the prior art with shrim...

AI Technical Summary

Problems solved by technology

But still less in the prior art with shrimp as condiment raw material, the invention patent application (publication number CN 1931016A) disclosed on the website of the State Intellectual Property Office of the People's Republic of China The spices of its product are purchased goods on the market, Therefore, the freshness and fragrance are not ideal, and it is difficult to meet people's demand for continuous improvement of taste.