Condiment

Abstract

The invention discloses a condiment. The condiment is characterized in that: the condiment is prepared by hydrolyzing urechis unicinctus (nereis succinea) serving as a raw material through protease, mixing inactivated enzyme hydrolysis liquid with auxiliary materials and drying the mixture. The condiment of the invention contains amino acid and small peptide which can be easily digested and absorbed by a human body instead of the high protein of the urechis unicinctus (nereis succinea). A contrast test shows that the food made by the condiment of the invention has a better taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a condiment made from Echinopsis monoringensis. Background technique [0002] With the continuous improvement of people's living standards in our country, the requirements for food are getting higher and higher, and the requirements for product quality are becoming increasingly strict. Therefore, the taste of food cannot be ignored, and the demand and application of seasonings have also increased, and its market potential is huge. At present, there are more than 1130 varieties in eight categories, including chemical seasoning, compound seasoning, nucleic acid seasoning and natural spice seasoning. my country's condiments are still mainly brewed condiments at this stage, and most of their production adopts traditional methods. Such as soy sauce, monosodium glutamate, vinegar, bean paste, etc., but these traditional production methods have problems such as long production cycle, low efficienc...

AI Technical Summary

Problems solved by technology

Chinese patents 031527.x, 200810016105.0, and 200810016125.8 disclose the preparation of condiments by pulverizing C. monoringensis. However, C. monoringensis is a high-protein substance that is not easily absorbed in the human body. Directly crushing it as food will increase the burden on the human body, and the seasoning effect will be reduced. It is not ideal, therefore, many food experts hope to use this natural marine animal of the monocyclic spiny to prepare new condiments