A seasoning without adding synthetic flavoring agent and its preparation method

Abstract

The invention discloses a seasoner without a synthesized flavor enhancer and a preparation method of the seasoner. The seasoner comprises the following components: enzymatic hydrolysate, white sugar, table salt, soybean sauce, starch, sodium alginate, and ginger juice. The preparation method comprises the following steps: A, enzymolysis, namely, cleaning and crushing low-value fish, homogenizing based on the solid-to-liquid ratio of 1: 1 to 3 to obtain surimi liquid, adding compound protease to perform enzymolysis for 1.5 to 3.5 hours under 50 to 60 DEG C, then adding flavourzyme, and continuously hydrolyzing for 2 to 4 hours to obtain a stock enzymatic solution; B, enzyme deactivation of ginger juice, namely, adding 2 to 6g / L of crushed fresh ginger to the stock enzymatic solution, heating and boiling for 10 minutes, cooling the solution to reach 50 to 60 DEG C, leaching while hot to obtain enzyme deactivation enzymatic hydrolysate, and storing under 4 DEG C for further use; C, flavor producing at high temperature, namely, adding glucose and xylose to the enzyme deactivation enzymatic hydrolysate, adjusting pH (Potential of Hydrogen) to be 7.5 to 8.0, and heating for 20 to 45 minutes under 110 DEG C to obtain enzymatic hydrolysate; and D, preparation of a seafood seasoner, namely, preparing with the enzymatic hydrolysate as the base material according to the ratio below.

Description

technical field [0001] The invention relates to a seasoning without adding a synthetic umami agent, and also relates to a method for preparing the seasoning without adding a synthetic umami agent. Background technique [0002] In recent years, my country's condiment industry has experienced unprecedented prosperity, with a total output of more than 12 million tons. In 2009, the total output value of the condiment industry exceeded 100 billion yuan, becoming a new economic growth point in the food industry. At present, condiments show a trend of high-grade development, and the market capacity of medium and high-end condiments is further expanding. As consumers are increasingly concerned about nutrition and safety, many customers have begun to reject MSG and umami flavors, but they still hope to taste the same umami taste, so looking for natural umami flavors has become a current hot spot. [0003] After deep enzymolysis of protein, umami amino acids and flavor peptides can b...

AI Technical Summary

Problems solved by technology

This process directly dries the enzymatic hydrolysis liquid of leftovers into powder, which is simple in process and low in cost, but does not deal with the fishy and bitter taste of aquatic products in the process of enzymatic hydrolysis; Chinese patent "a seafood seasoning", application number: 20120253917.3 Use 300-400 parts of oyster powder, 10-20 parts of sea intestine powder, 5-10 parts of garlic powder, 0.05-0.1 part of ethyl maltol, 2-8 parts of trehalose, 4-8 parts of xanthan gum, onion powder It is made of 5-10 servings, mainly used in stewed chicken or braised chicken nuggets

Images