Manufacturing method of seafood seasoning

Abstract

The invention provides a manufacturing method of a seafood seasoning. The invention adopts five main raw materials including dried scallop, sea sedge, sea sedge fine powder, shredded squid and dried meat floss, and a small amount of seasonings of onion powder and ginger powder are added. The dried scallops are cut into slices, and added with minced sea sedge, shredded squid and dried meat floss powder. At the same time, the soup from production of dried scallop and the abandoned edges of the scallops are concentrated, and dried into powder. Waste decoction from processing of the dried scallop and peeled shrimp is concentrated and dried to obtain a powder, which is added with chewy scallops, shredded squid (part of the scallops and shredded squid can be substituted by shellfish meat simulated food) and dried meat floss, and blended with crispy and delicious sea sedge and nutritious sea sedge powder, so as to obtain a novel seasoning with good taste and rich nutrients. The seafood seasoning provided by the invention can be separately used to create rich flavor and rich taste, enhance dominant flavor and supplement nutrition, and can also be used together with monosodium glutamate to improve delicate flavor by many times and reduce the usage amount of monosodium glutamate.

Description

technical field [0001] The invention relates to the field of new food product development, in particular to a manufacturing method of seafood seasoning. Background technique [0002] In today's fast-paced and high-quality life era, consumers have begun to realize that in addition to delicious flavors, seasonings also need to be safe and healthy. Therefore, the demand for extract seasonings with natural flavors is gradually increasing. People's requirements for food have improved, not only to have a good taste, but also to be convenient to eat, and to have certain requirements for nutrition. For condiments, household condiments generally only have salt, monosodium glutamate, soy sauce, etc. It is difficult to control the amount used, and it is troublesome to add multiple times. Moreover, Chinese food has a heavy taste and pays attention to nutrition. Many seasoning raw materials Excessive use, such long-term accumulation, is prone to diseases. Seafood seasoning is more and ...

AI Technical Summary

Problems solved by technology

The seafood used in this seasoning is mainly fish, and fish generally has a fishy smell in addition to the umami taste, so it needs to remove the fishy smell. This invention does not involve the step of removing the fishy smell, so the prepared seasoning will have fishy smell on the basis of the umami taste. A certain degree of fishy smell affects the taste