Method for preparing sea sausage seasoning matter
A technology of seasoning and sea sausage, which is applied in the field of preparation of sea sausage seasoning, can solve the problems of high cost, frozen freshness, taste and flavor decline, etc., and achieve the effect of low cost, good taste of finished products, and easy promotion
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Embodiment 1
[0014] Mix the following components in a container, heat to 77°C, and keep the temperature for 10 minutes to prepare:
[0015] 100 grams of sea intestine liquid, 0.5 grams of inosine-5'-monophosphate disodium, 0.5 grams of guanosine-5'-monophosphate disodium, 8 grams of monosodium glutamate, 8 grams of salt, 8 grams of yeast flavoring, 12 grams of glucose, glycine 5.4 grams, 3.8 grams of methionine, 6 grams of proline, 6 grams of alanine, 5.8 grams of arginine;
[0016] Wherein, the sea intestine powder is made by adding water of 650% by weight of the sea intestine powder.
[0017] Preparation method of sea intestine powder: take fresh sea intestines, wash them, dry them in the shade for 5 days (120 hours) until the water content is 9-10%, bake them at 190°C for 40 seconds, and crush them to 100 mesh.
Embodiment 2
[0019] Mix the following components in a container, heat to 70°C, and keep the temperature for 15 minutes to prepare:
[0020] Sea intestine juice 100g, inosine-5'-monophosphate disodium 0.3g, guanosine-5'-monophosphate disodium 0.6g, monosodium glutamate 6g, salt 10g, yeast flavoring 3g, glucose 16g, glycine 5 grams, 6 grams of methionine, 5 grams of proline, 8 grams of alanine, 5 grams of arginine;
[0021] Wherein, the sea intestine powder is made by adding 500% water by weight of the sea intestine powder.
[0022] Preparation method of sea intestine powder: wash fresh sea intestine powder, dry in the shade for 3 days until the moisture content is 12%, bake at 200°C for 20 seconds, and crush to 80 mesh.
Embodiment 3
[0024] Mix the following components in a container, heat to 85°C, and keep the temperature for 5 minutes to prepare:
[0025] 100 grams of sea intestine liquid, 0.6 grams of inosine-5'-monophosphate disodium, 0.3 grams of guanosine-5'-monophosphate disodium, 12 grams of monosodium glutamate, 4 grams of salt, 10 grams of yeast flavoring, 10 grams of glucose, glycine 7 grams, 2 grams of methionine, 8 grams of proline, 5 grams of alanine, 8 grams of arginine;
[0026] Wherein, the sea intestine powder is made by adding 800% water by weight of the sea intestine powder.
[0027] Preparation method of sea intestine powder: wash fresh sea intestine powder, dry in the shade for 7 days until the moisture content is 8%, bake at 180°C for 60 seconds, and crush to 120 mesh.
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