Fresh shrimp-flavored instant noodle seasoning powder and making method thereof

Abstract

The invention relates to a making method of a food seasoning, and discloses fresh shrimp-flavor instant noodle seasoning powder and a preparation method thereof. The seasoning powder is prepared from 75 to 90 percent of a mixture of a shrimp shell extract and a seaweed extract, 3 to 10 percent of monosodium glutamate, 6 to 15 percent of table salt, 0.2 to 0.5 percent of chilli powder, 0.3 to 0.6 percent of pepper powder, 0.2 to 0.5 percent of ginger powder and 0.2 to 0.5 percent of green onion powder. In the fresh shrimp-flavor instant noodle seasoning powder, shrimp shell is taken as a raw material, so that the cost is low; a carrier of a co-immobilized enzyme is prepared from seaweed as a raw material, and can be used as a composition of the seasoning powder, so that no additional antioxidant needs to be added; through a co-immobilized enzyme method, the protein hydrolysis efficiency is increased, and the process requirements are lowered; enzyme deactivation is performed through Maillard reaction, and meanwhile the product has a better flavor. The making method has the advantages of low process requirements, simple process, low raw material cost, mellow flavor and comprehensive nutrition, and is suitable for industrialization.

Description

technical field [0001] The invention relates to a preparation method of food seasoning, in particular to a fresh shrimp-flavored instant noodle seasoning powder and a preparation method thereof. Background technique [0002] Since the innovation and revolution of Momofuku Ando in Japan in 1958, the noodle making process has achieved rapid development after the realization of convenience and fast food and the formation of an industrialized production process. Instant noodles have achieved rapid development due to the characteristics of the times such as quickness, convenience, delicacy, and low price, and have become the second largest staple food product in the world after bread. At present, the global sales volume of instant noodles is 100 billion packs, of which my country accounts for 44.6%, becoming the most important consumer market. But all existing instant noodle seasonings have the defects of single taste and few nutritional components, especially the instant noodle...

AI Technical Summary

Problems solved by technology

In the process of producing chitin by this method, a large amount of waste acid and alkali wastewater will be discharged, polluting the environment, and other substances in the shrimp shell are not fully utilized

[0005] The Chinese patent with application number 201611150466.5 uses shrimp shells as raw material to prepare shrimp shell seafood seasoning through proteolysis. The production cost is low, but the nutritional components are single, and the content of flavor components is low and unstable.

The Chinese patent application number 200610038237.4 uses shrimp scraps as raw material to prepare shrimp-flavored seasoning through thermal reaction, but still has the problem of few nutrients, and the direct enzyme fermentation has very strict requirements on process conditions, and the technology is not mature yet. Has not yet been widely promoted