Seafood seasoning sheet and preparation method thereof

Abstract

The invention discloses a seafood seasoning sheet, which is prepared from the following ingredients in parts by weight: 55-65 parts of small trash fish, 30-45 parts of fresh shrimp head, 10-20 parts of squid meat, 20-35 parts of kelp powder, 3-6 parts of disodium succinate, 2-4 parts of monosodium glutamate, 3-12 parts of filler, 1-3 parts of table salt, 0.25-0.5 part of mono glycerol aliphatic ester, 0.1-0.15 part of sucrose fatty acid ester, 0.03-0.08 part of sour conditioning agent, 0.005-0.01 part of antioxidant and 1-3 parts of flavor auxiliary material. The raw materials including the small trash fish, the fresh shrimp head and the squid meat are smashed and are subjected to high-pressure stewing, auxiliary materials are added, stirred, smashed, grinded and subjected to homogeneous emulsification, spraying drying, mixing, granulation, drying and tableting to obtain the seafood seasoning sheet. The seafood seasoning sheet has full-bodied seafood flavor and convenience in carrying and is suitable for domestic condiments, instant noodles, puffed food, biscuits, nutrition conditioning food, seafood processed goods and the like.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a seafood seasoning slice and a preparation method thereof. Background technique [0002] In recent years, my country's aquaculture and fishing industry has developed rapidly, and the production of aquatic products has increased sharply. At the same time, the waste produced in the processing of aquatic products and the low-value aquatic raw materials caught have also increased. However, due to the lagging behind in the deep and fine processing technology of aquatic products, a large number of aquatic products, especially low-value aquatic products and their leftovers, are spoiled and deteriorated. This not only causes a great waste of aquatic resources, but also brings serious pollution to the water and land environment around the fishing area. [0003] The leftovers produced in the processing of aquatic products and the low-value caught aquatic raw materials can be processed...

AI Technical Summary

Problems solved by technology

In the prior art, the raw materials are crushed and stewed under high pressure, followed by enzymatic hydrolysis and thermal reaction, and then dried into powder, so that the natural stewed seafood flavor of the product will not be retained. The seafood powder products processed by this method It has the disadvantages of insufficient umami taste and easy deterioration

Moreover, seafood powder is in a loose state, which is inconvenient to package and use. It is easy to absorb moisture and agglomerate, and it is not resistant to storage, so the shelf life is generally relatively short.

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