Seafood-flavored salt and preparation method thereof

Abstract

The invention discloses seafood-flavored salt. The seafood-flavored salt consists of the following raw materials in parts by weight: 20-30 parts of blue crab meat powder, 300-400 parts of tilapia meat powder, 8-12 parts of entermorpha, 30-40 parts of squids, 100-200 parts of shrimp powder, 4000-5300 parts of table salt, 1-2 parts of disodium 5'-ribonucleotide, 10-20 parts of chicken meat powder, 0.16-0.2 part of ethyl maltol, 20-30 parts of rapeseed oil, 6-10 parts of lapis micae aureus, 1-2 parts of storax, 5-7 parts of distillers' grains, 0.4-1 part of rhizoma parganii, 30-35 parts of attapulgite, 6-7 parts of tea leaves, 8-9 parts of activated carbon, 200-240 parts of oyster powder, 1-2 parts of salicornia, 1-2 parts of abalone shells and 10-20 parts of silicon dioxide. According to the seafood-flavored salt disclosed by the invention, the method of eliminating fishy smell through multiple steps and enhancing fragrance in a composite manner is adopted, so that high-quality mellow seasoning without fishy smell is obtained, wherein the storax, the rhizoma parganii, the salicornia, the abalone shells and the like can further increase the nutrient value of finished products.

Description

technical field [0001] The invention relates to a seasoning, in particular to a seafood-flavored salt with no fishy smell, increased flavor and high nutritional value and a preparation method thereof. Background technique [0002] At present, there are not a few seafood seasonings with seafood or seafood accessories as the main ingredient, but not all dishes are suitable for the same seafood seasoning. Some dishes can add seafood seasoning with oysters as the main ingredient to increase the umami taste of the dishes. For example, adding seafood seasoning with shellfish as the main ingredient to chicken dishes can make the chicken more delicious, while adding oil-consuming vegetables such as cucumbers will cover up the fragrance of the vegetables themselves. [0003] Most of today's seafood seasonings directly adopt the method of enzymatic hydrolysis of seafood, and then use activated carbon for adsorption to achieve the effect of removing fishy smell, but the effect is not o...

AI Technical Summary

Problems solved by technology

[0004] The invention overcomes the disadvantages of single preparation method, poor smell removal effect and low nutritional value in the prior art, and provides a seafood flavor salt with no fishy smell, increased aroma and high nutritional value and a preparation method thereof