Sea worm seasoning powder

Abstract

The invention provides a preparing method for sea worm ground spices, consisting of the following components by weight portion: 100 portions of sea worm power, 0.3 portion to 0.6 portion of inosine- 5'- disodium monophosphate, 0.3 portion to 0.6 portion of guanosine- 5'- disodium monophosphate, 6 portions to 12 portions of monosodium glutamate, 4 portions to 10 portions of salt, 3 portions to 10 portions of yeast extract, 10 portions to 16 portions of glucose, 5 portions to 7 portions of glycine, 2 portions to 6 portions of methionine, 5 portions to 8 portions of proline, 5 portions to 8 portions of alanine and 5 portions to 8 portions of arginine; the preparing method retains original flavor of the sea worm with simple technique, no refrigeration, low cost and easy promotion, and keeps the flavor characteristics of Jiaodong styles of cooking ( typical representive styles of cooking of Shangdong style of cooking).

Description

technical field

[0001] The invention relates to a seasoning, in particular to a sea sausage seasoning powder. Background technique

[0002] Sea sausage, scientific name: single-ring spinyweed, produced in Bohai Bay, is a long cylindrical mollusc, without burrs all over, light yellow. Sea intestines not only look like naked sea cucumbers, but their nutritional value is not inferior to sea cucumbers. It has a unique delicious taste, can be eaten by the general population, and has the effects of warming and nourishing the liver and kidney, strengthening yang and consolidating essence, and is especially suitable for men.

[0003] Because the existing sea sausage eating methods are fresh food, it needs to be frozen and kept fresh when eaten in different places and at different times. Freezing is not only costly, but also after freezing, the mouthfeel and flavor will obviously decrease after thawing. In addition, there is no report on the method of using sea sausage to prepare ...