Selenium-enriching type solid compound condiment and preparation method thereof

Abstract

The invention discloses a selenium-enriching type solid compound condiment and a preparation method thereof. The selenium-enriching type solid compound condiment is prepared from the following components in parts by mass: 18-29 parts of a selenium-enriching component, 6-10 parts of Chinese prickly ash, 4-7 parts of star aniseed powder, 3-8 parts of ground pepper, 3-7 parts of liquorice root powder, 2-5 parts of powdered cinnamon, 3-6 parts of funnel powder, 2-5 parts of clove powder, 2-5 parts of dried hawthorn fruit powder, 6-11 parts of shrimp meal, 7-12 parts of beef powder, 8-14 parts of chicken powder, 6-10 parts of Thelephora ganbajun Zang powder, 7-12 parts of collybia albuminosa powder, 5-8 parts of ginger powder, 6-10 parts of yeast extract, 76-84 parts of sodium chloride, 32-41 parts of potassium chloride, 12-18 parts of refined chicken fat, 3-7 parts of disodium 5'-ribonucleotide, 7-11 parts of astaxanthin and 4-8 parts of silkworm chrysalis meal. The preparation method comprises the following steps: mixing the sodium chloride, the potassium chloride and the yeast extract in a stirring kettle; adding water and dissolving the materials, and heating to 80 DEG C; stirring and dissolving; heating and melting the refined chicken fat and adding the melted refined chicken fat and the residual components into the stirring kettle; stirring for 30 minutes; and spraying and drying by adopting a centrifugal spraying drying tower to obtain granular products. The condiment disclosed by the invention has abundant tastes, contains low sodium and high potassium and contains rich organic-state selenium.

Description

technical field

[0001] The invention belongs to the field of compound condiments, and in particular relates to a selenium-rich solid compound seasoning and a preparation method thereof. Background technique

[0002] Salt is the first of all flavors, and dishes without salty taste are bland and tasteless. However, seasoning with salt alone seems monotonous in taste, and spices, flavor enhancers, edible fungi, etc. can enrich the taste level and mouthfeel. In addition, excessive consumption of salt will increase the risk of high blood pressure, edema, and heart damage. With a certain amount of potassium chloride, it can be rich in potassium and reduce the sodium content. Although the salt is reduced, it will not reduce the saltiness. This will help the body's sodium and potassium balance and reduce the risk of hypertension, cardiovascular and other diseases.

[0003] Protein, fat, carbohydrates, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, iodine,...