Sea worm seasoning powder
The technology of seasoning powder and sea sausage powder is applied in the field of seasonings, and can solve the problems of frozen preservation, high cost, and decreased taste and flavor, and achieve the effects of good taste, low cost, and easy promotion of finished products.
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Embodiment 1
[0013] Mix the following ingredients in a container to make:
[0014] 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;
[0015] 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
[0017] Mix the following ingredients in a container to make:
[0018] 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;
[0019] 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
[0021] Mix the following ingredients in a container to make:
[0022] 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;
[0023] 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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