Powdery seasoning and preparation method thereof

Abstract

The invention relates to the technical field of edible seasoning, in particular to powdery seasoning and a preparation method thereof, and the powdery seasoning comprises the following raw materials in parts by weight: 10-40 parts of corn ferment powder; 10 to 40 parts of edible salt; 0-10 parts of chicken meat; 0-10 parts of colored food material powder; 0-5 parts of mushroom powder; 5 to 30 parts of lactose; 0-5 parts of shallot; 0-5 parts of garlic; 5 to 30 parts of starch; 0-3 parts of a soybean extract; and 0-1 part of white pepper powder. The colored food material powder comprises one or more of red food material powder, dark green food material powder, yellow food material powder, black food material powder and green food material powder; food additives such as monosodium glutamate, edible essence, preservatives and artificially synthesized pigments are not added, natural and familiar food materials are adopted for matching, and the product is especially suitable for children, pregnant women, old people and special crowds sensitive to the food additives.

Description

Technical Field

[0001] The invention relates to the technical field of edible seasoning, in particular to a powdered seasoning and a preparation method thereof. Background Art

[0002] Solid compound seasoning is a solid compound seasoning made from two or more seasonings as the main raw materials, with or without other auxiliary materials. Its main function is to improve the aroma and taste characteristics of food to increase the flavor quality of food. At present, the mainstream representative products of solid compound seasoning on the market include chicken essence, chicken powder, beef essence, mushroom essence and other varieties with other characteristic flavors. These products have single colors, low appreciation value, lack of nutritional ingredients, and most of the ingredients use additives such as monosodium glutamate, edible flavors, and artificial synthetic pigments, which can no longer meet the high requirements of consumers at this stage.

[0003] As people's quality of life improves, more and more consumers pay more attention to product labels when purchasing seasonings and foods, in addition to being attracted by bright and interesting packaging. They tend to choose products that use natural, familiar, additive-free, and healthy ingredients, and are more willing to choose products with "clean label" characteristics, such as low sugar, low fat, low salt, low additives, high fiber, non-GMO, and natural. Therefore, in order to meet people's pursuit of the consumer concept of "natural, nutritious, healthy, and beautiful", the research and development of a seasoning that is both beautiful and nutritious has certain market prospects and practical value. Summary of the invention

[0004] To solve the above problems, the present invention does not add food additives such as monosodium glutamate, edible flavors, preservatives, artificial synthetic pigments, etc., and uses natural and familiar ingredients for combination. It is a powdered seasoning and its preparation method that is particularly suitable for children, pregnant women, the elderly and special groups who are sensitive to food additives.

[0005] The technical solution adopted by the present invention is: a powdered seasoning, comprising the following raw materials in parts by weight: 10-40 parts corn baking powder; 10-40 parts of edible salt; 0-10 servings of chicken; 0-10 parts of colored food powder; 0-5 parts of mushroom powder; Lactose 5-30 parts; 0-5 portions of shallot; 0-5 portions of garlic; 5-30 parts of starch; 0-3 parts of soybean extract; 0-1 part white pepper powder.

[0006] A further improvement to the above scheme is that the corn fermentation powder is a natural fermentation flavoring and freshness enhancing base obtained by using specific enzymes and bacteria to carry out targeted enzymatic hydrolysis and fermentation of corn starch to release effective umami and flavor substances, which are then separated and extracted.

[0007] A further improvement to the above scheme is that the soybean extract is a soybean product made from soybeans, defatted soybeans or soybean protein powder through enzymatic processing.

[0008] A further improvement to the above scheme is that: the colored food powder includes one or more of red food powder, dark green food powder, yellow food powder, black food powder, and green food powder.

[0009] A further improvement to the above scheme is that the red food powder is obtained by drying beetroot, red pitaya and tomato respectively, crushing and mixing them, and sieving them through a 100-mesh sieving machine; the weight ratio of beetroot, red pitaya and tomato is 2:4:1; A further improvement to the above scheme is that the dark green food powder is obtained by drying spirulina, spinach and broccoli separately, crushing and mixing them, and sieving them through a 100-mesh sieving machine; the weight ratio of spirulina, spinach and broccoli is 1:4:1.

[0010] A further improvement to the above scheme is that the yellow food powder is obtained by drying pumpkin and carrot separately, crushing and mixing them, sieving them through a 100-mesh sieving machine, and then adding curry powder and mixing; the weight ratio of curry powder, pumpkin and carrot is 1:20:5.

[0011] A further improvement to the above scheme is that the black food powder is obtained by drying cuttlefish, black sesame and black truffle respectively, crushing and mixing them, and sieving them through a 100-mesh sieving machine; the weight ratio of cuttlefish, black sesame and black truffle is 3:5:2.

[0012] A further improvement to the above scheme is that the green food powder is obtained by drying green tea, crushing, mixing, and sieving through a 100-mesh sieving machine.

[0013] A method for preparing a powdered seasoning, comprising the following steps: Step S1, preparing salt powder: grinding edible salt into salt powder for later use; Step S2, chicken preparation: steaming the chicken, then mincing the chicken and mixing it with shallots and garlic, and then grinding the ground chicken with shallot and garlic powder by colloid grinding to obtain slurry α; Step S3, preparation of colored food powder: drying the colored food, crushing it after drying to obtain colored food powder; then uniformly mixing corn fermentation powder, salt powder, lactose, starch, mushroom powder, soybean extract and white pepper powder with the colored food powder to obtain colored food β; Step S4, preparing wet material: adding slurry α to color food material β and stirring and mixing, adding appropriate amount of water during the stirring process to obtain wet material γ; Step S5, preparation of powder particles: the wet material γ is put into a granulator, and granulated seasoning is obtained by extrusion, and then put into a fluidized bed for drying, and after drying, it is ground to obtain powdered seasoning.

[0014] A further improvement to the above scheme is that the preparation method of the powdered seasoning is completed by a powder preparation system, and the powder preparation system includes a salt powder preparation unit, a chicken powder preparation unit, a color food powder preparation unit, a mixing preparation unit and a dry powder making unit; the salt powder preparation unit is used to prepare salt powder, the chicken powder preparation unit is used to prepare chicken, the color food powder preparation unit is used to prepare color food powder, the mixing preparation unit is used to prepare wet materials, and the dry powder making unit is used to prepare powder particles; A further improvement to the above scheme is that the chicken powder preparation unit includes a pretreatment device, a cooking device, a steam treatment device, a meat grinder and a colloid grinding device, one end of the pretreatment device is connected to the cooking device, and the treated chicken is sent to the cooking device, the cooking device is used to steam the chicken, the steam treatment device is used to collect the steam generated during the cooking of the chicken and transport it toward the colloid grinding device, the meat grinder is used to crush the steamed chicken, the colloid grinding device is used to grind the chicken mixed with shallots and garlic, and inject the steam generated during the cooking of the chicken to mix the steam with the crushed chicken, and the mixed chicken mixture is ground by the colloid grinding device to obtain a slurry α.

[0015] A further improvement to the above scheme is that the colored food powder preparation unit includes a slicing device, a food drying device, a crushing device, a screening device and a colored food mixing device, the slicing device is used to cut the colored food into slices and convey them to the food drying device, the food drying device is used to dry the moisture of the sliced ​​food, and after drying the moisture, send them to the crushing device, the crushing device crushes the dried sliced ​​food, and after crushing, send them to the screening device for sieving, and the colored food powder is sifted; then the colored food powder is put into the colored food mixing device, and then corn fermentation powder, salt powder, lactose, starch, mushroom powder, soybean extract and white pepper powder are put into the colored food mixing device for uniform mixing to obtain colored food β.

[0016] A further improvement to the above scheme is that the mixing preparation unit includes a mixing tank, which is used to mix the slurry α with the colored food material β to obtain a wet material γ after mixing. An extruder is provided at one end of the mixing tank, and the extruder is used to extrude the wet material γ to obtain a granular seasoning.

[0017] A further improvement to the above scheme is that the drying and powdering unit includes a fluidized drying device, a drying and grinding device, a detection device and a weighing and packaging device, one end of the fluidized drying device is used to receive the granular seasoning extruded by the extruder and to dry the granular seasoning, the fluidized drying device is used to transport the dried granular seasoning toward the drying and grinding device, the drying and grinding device grinds the granular seasoning into powdered seasoning, and then transports it through a powder conveying line. During the transportation process, the powdered seasoning is subjected to magnetic rod and metal detection by the detection device, and finally is weighed and packaged by the weighing and packaging device.

[0018] The beneficial effects of the present invention are: Compared with the existing powdered seasonings, the present invention does not add food additives such as monosodium glutamate, edible flavors, preservatives, and artificial synthetic pigments, and uses natural and familiar ingredients for matching, which meets consumers' demand for "clean labels" and is particularly suitable for children, pregnant women, the elderly, and special groups that are sensitive to food additives. By screening and utilizing the natural pigments of the ingredients themselves, the product is given a dazzling and rich colorful color, which has high appreciation value and can be applied to cooking, stuffing, and embellishment of cold dishes of different color systems, which can enhance the appearance of the dishes and stimulate appetite. The present invention adds colorful natural ingredients such as beetroot, red pitaya, spirulina, broccoli, pumpkin, carrot, cuttlefish, black sesame, black truffle, and green tea. These ingredients are rich in functional pigment components such as anthocyanins and carotenoids, as well as a variety of nutrients, giving the product the function of health care and nutrition.

[0019] The method for preparing powdered seasoning, first, by finely grinding edible salt into powder (step S1), the uniform distribution and rapid dissolution of salt are ensured, and the basic flavor is provided for the seasoning. In step S2, the chicken is steamed to retain its deliciousness and nutrition, and then minced and colloid-ground together with natural spices such as shallots and garlic. This fine processing process not only improves the delicate taste of the seasoning, but also realizes the full release and fusion of flavor substances, forming a slurry α with a strong flavor. Step S3 introduces colored food powder, which retains the natural color and some nutrients of the food through drying and crushing, and then scientifically mixes with corn fermentation powder, lactose and other ingredients, which not only enriches the color level of the seasoning, but also improves its nutritional value and flavor diversity, forming a colorful food β with attractive color and balanced nutrition. In the subsequent step S4, the colored food β is cleverly combined with the slurry α, and water is added in an appropriate amount, and stirred to form a wet material γ. This process realizes the comprehensive fusion of flavor and color. Finally, in step S5, the wet material γ is extruded and formed by a granulator, and then quickly dried in a fluidized bed to ensure the uniformity and dryness of the particles, and then ground into powdered seasoning, which not only retains the original flavor of the ingredients, but also is easy to store and use. Overall, the powdered seasoning produced by this method has attractive color, unique flavor, and rich nutrition, and is an ideal choice for improving the taste and quality of food. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 is a schematic diagram of a powder preparation system of the present invention; Figure 2 for Figure 1 Schematic diagram of the mixing preparation unit of the powder preparation system; Figure 3 for Figure 1 Schematic diagram of the chicken powder preparation unit of the medium powder preparation system; Figure 4 for Figure 1 Schematic diagram of a color food powder preparation unit of a medium powder preparation system; Figure 5 for Figure 1 Schematic diagram of the dry powder making unit of the powder preparation system; Figure 6 for Figure 1 Schematic diagram of the structure of the powder preparation system; Figure 7 for Figure 1 Schematic diagram of the partial structure of the chicken powder preparation unit of the medium powder preparation system; Figure 8 The present invention is a schematic diagram of a process for preparing a powdered seasoning.

[0021] Explanation of the accompanying drawings: salt powder preparation unit 1, chicken powder preparation unit 2, pretreatment device 21, cooking device 22, steam treatment device 23, meat mincing device 24, colloid grinding device 25, color food powder preparation unit 3, slicing device 31, food drying device 32, crushing device 33, screening device 34, color food mixing device 35, mixing preparation unit 4, mixing tank 41, extruder 42, drying powder making unit 5, fluidized drying device 51, drying grinding device 52, detection device 53, weighing and packaging device 54. DETAILED DESCRIPTION

[0022] In order to facilitate the understanding of the present invention, the present invention will be described more fully below with reference to the relevant drawings. The preferred embodiments of the present invention are given in the drawings. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0023] It should be noted that when an element is referred to as being "fixed to" another element, it may be directly on the other element or there may be an intermediate element. When an element is considered to be "connected to" another element, it may be directly connected to the other element or there may be an intermediate element at the same time.

[0024] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by technicians in the technical field of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention. In one embodiment of the present invention, a powdered seasoning is involved, including the following raw materials in parts by weight: 10 to 40 parts of corn fermentation powder; 10 to 40 parts of edible salt; 0 to 10 parts of chicken; 0 to 10 parts of color food powder; 0 to 5 parts of mushroom powder; 5 to 30 parts of lactose; 0 to 5 parts of shallots; 0 to 5 parts of garlic; 5 to 30 parts of starch; 0 to 3 parts of soybean extract; 0 to 1 part of white pepper powder.

[0025] The colored food powder includes one or more of red food powder, dark green food powder, yellow food powder, black food powder and green food powder.

[0026] In the present embodiment, no food additives such as monosodium glutamate, edible flavors, preservatives, and artificial synthetic pigments are added, and natural and familiar ingredients are used for matching to meet consumers' demand for "clean labels", and are particularly suitable for children, pregnant women, the elderly, and special groups that are sensitive to food additives. By screening and utilizing the natural pigments of the ingredients themselves, the product is given a dazzling and rich colorful color, and the appreciation value is high. It can be applied to cooking, stuffing, and embellishment of cold dishes of different color systems, etc., which can enhance the appearance of the dishes and stimulate appetite. The present invention adds colorful natural ingredients such as beetroot, red pitaya, spirulina, broccoli, pumpkin, carrot, cuttlefish, black sesame, black truffle, and green tea. These ingredients are rich in functional pigment components such as anthocyanins and carotenoids, as well as a variety of nutrients, giving the product the function of health care and nutrition.

[0027] Example 1, powdered seasoning, the raw material ratio of which includes: corn fermentation powder 24%, edible salt 16%, chicken 3%, color food powder 6%, mushroom powder 2%, lactose 25%, shallot 0.6%, garlic 0.5%, starch 20.4%, soybean extract 2%, white pepper powder 0.5%.

[0028] The colored food powder in this embodiment includes one or more of red food powder, dark green food powder, yellow food powder, black food powder, and green food powder.

[0029] Red food powder: beetroot, red pitaya and tomato are dried, crushed and mixed respectively, and sieved through a 100-mesh sieving machine to obtain red food powder, wherein the percentages of beetroot, red pitaya and tomato in the total weight of the raw materials are 1.71%, 3.43% and 0.86% respectively.

[0030] Green food powder: Spirulina, spinach and broccoli are dried, crushed and mixed respectively, and sieved through a 100-mesh sieve to obtain green food powder, wherein the percentages of spirulina, spinach and broccoli in the total weight of the raw materials are 1%, 4% and 1% respectively.

[0031] Yellow food powder: Pumpkin and carrot are dried, crushed, mixed, sieved through a 100-mesh sieve, and then added with curry powder to obtain yellow food powder, wherein the percentages of curry powder, pumpkin, and carrot in the total weight of the raw materials are 0.23%, 4.62%, and 1.15%, respectively.

[0032] Black food powder: cuttlefish, black sesame and black truffle are dried, crushed and mixed respectively, and sieved through a 100-mesh sieving machine to obtain black food powder, wherein the percentages of cuttlefish, black sesame and black truffle in the total weight of the raw materials are 1.8%, 3% and 1.2% respectively.

[0033] Green tea color food powder: After drying the green tea, crushing and mixing, sieving through a 100-mesh sieving machine, a green tea color food powder is obtained, wherein the percentage of green tea in the total weight of the raw materials is 6%.

[0034] During the preparation process, the edible salt is crushed and sieved through a 100-mesh sieve to obtain salt powder. Chicken pretreatment process: The washed chicken is steamed at 98°C for 50 to 60 minutes, and minced with a meat grinder with an aperture of 7.5 mm for standby use. Shallot and garlic processing process: The shallots are washed and cut, and the garlic is peeled and washed for standby use. The minced chicken, shallots and garlic are ground together with a colloid mill to obtain slurry a. Corn fermentation powder, salt powder, lactose, starch, mushroom powder, soybean extract and white pepper powder are uniformly mixed with red, green, yellow, black and green tea color food powders to obtain red powder b1, green powder b2, yellow powder b3, black powder b4 and green tea color powder b5. Add slurry a to red powder b1, green powder b2, yellow powder b3, black powder b4, and green tea color powder b5, respectively, and stir and mix. During this period, add appropriate amount of water according to the mixing conditions of the materials to obtain red wet material c1, green wet material c2, yellow wet material c3, black wet material c4, and green tea color wet material c5. The red wet material c1, green wet material c2, yellow wet material c3, black wet material c4, and green tea color wet material c5 are respectively extruded through a granulator to obtain granules. The extruded granules of the five colors are respectively fed into a fluidized bed for drying and grinding to obtain colorful powdered seasonings.

[0035] Example 2, powdered seasoning, the raw material ratio of which includes: 36% corn fermentation powder, 15% edible salt, 4.5% chicken, 8% color food powder, 3% mushroom powder, 20.6% lactose, 0.8% shallot, 0.6% garlic, 8% starch, 3% soybean extract, and 0.5% white pepper powder.

[0036] The colored food powder includes one or more of red food powder, dark green food powder, yellow food powder, black food powder and green food powder.

[0037] Red food powder: beetroot, red pitaya and tomato are dried, crushed and mixed respectively, and sieved through a 100-mesh sieving machine to obtain red food powder, wherein the percentages of beetroot, red pitaya and tomato in the total weight of the raw materials are 2.29%, 4.57% and 1.14% respectively.

[0038] Green food powder: Spirulina, spinach and broccoli are dried, crushed and mixed respectively, and sieved through a 100-mesh sieve to obtain green food powder, wherein the percentages of spirulina, spinach and broccoli in the total weight of the raw materials are 1.33%, 5.34% and 1.33%, respectively.

[0039] Yellow food powder: Pumpkin and carrot are dried, crushed, mixed, sieved through a 100-mesh sifter, and then added with curry powder to obtain yellow food powder, wherein the percentages of curry powder, pumpkin, and carrot in the total weight of the raw materials are 0.31%, 6.15%, and 1.54%, respectively.

[0040] Black food powder: cuttlefish, black sesame and black truffle are dried, crushed and mixed respectively, and sieved through a 100-mesh sieving machine to obtain black food powder, wherein the percentages of cuttlefish, black sesame and black truffle in the total weight of the raw materials are 2.4%, 4% and 1.6% respectively.

[0041] Green tea color food powder: After drying the green tea, crushing and mixing, sieving through a 100-mesh sieving machine, a green tea color food powder is obtained, wherein the percentage of green tea in the total weight of the raw materials is 8%.

[0042] During the preparation process, the edible salt is crushed and sieved through a 100-mesh sieve to obtain salt powder. Chicken pretreatment process: The washed chicken is steamed at 98°C for 50 to 60 minutes, and minced with a meat grinder with an aperture of 7.5 mm for standby use. Shallot and garlic processing process: The shallots are washed and cut, and the garlic is peeled and washed for standby use. The minced chicken, shallots and garlic are ground together with a colloid mill to obtain slurry α. Corn fermentation powder, salt powder, lactose, starch, mushroom powder, soybean extract, and white pepper powder are uniformly mixed with red, green, yellow, black, and green tea color food powders to obtain red powder β1, green powder β2, yellow powder β3, black powder β4, and green tea color powder β5. Add slurry α to red powder β1, green powder β2, yellow powder β3, black powder β4, and green tea color powder β5, respectively, and stir and mix. During the process, add appropriate amount of water according to the mixing conditions of the materials to obtain red wet material γ1, green wet material γ2, yellow wet material γ3, black wet material γ4, and green tea color wet material γ5. The red wet material γ1, green wet material γ2, yellow wet material γ3, black wet material γ4, and green tea color wet material γ5 are respectively extruded through a granulator to obtain granules. The extruded granules of the five colors are respectively fed into a fluidized bed for drying and grinding to obtain colorful powdered seasonings.

[0043] In the above-mentioned Examples 1 and 2, the proportion of corn fermentation powder in Example 1 is 24%, while in Example 2 it is increased to 36%. This change makes Example 2 have a richer fermentation aroma and flavor layering, which is suitable for scenes where the flavor of food needs to be enhanced. At the same time, Example 2 reduces the amount of starch (from 20.4% to 8%), making the product texture more delicate, reducing the powdery texture, improving solubility and adhesion, and making it easier to distribute evenly during cooking.

[0044] In addition, Example 2 increases the content of chicken (from 3% to 4.5%) and mushroom powder (from 2% to 3%), which not only enriches the protein source of the product, but also significantly enhances its natural meaty aroma and umami flavor, making it suitable for consumers who pursue higher quality and richer flavor. The increase in soybean extract (from 2% to 3%) further enhances the umami flavor and flavor complexity of the product.

[0045] The ratio of Example 1 may be more inclined to balance flavor and cost, which is suitable for the mass consumer market; while Example 2 enhances the unique flavor and quality of the product by optimizing the ratio of raw materials, which is more suitable for high-end catering or markets with specific flavor requirements.

[0046] Corn baking powder is a natural fermented flavoring and umami base obtained by using specific enzymes and bacteria to carry out directional enzymatic fermentation of corn starch to release effective umami and flavor substances, and then separating and extracting them. In the preparation process of corn baking powder, the specific enzymes mentioned are mainly amylases, especially α-amylase and glucoamylase. These enzymes can act on the molecular chains of corn starch efficiently and directional, and decompose them into small molecular sugars such as glucose and maltose through hydrolysis. These products not only provide rich substrates for the subsequent fermentation process, but also directly participate in the construction of the unique flavor and umami system in baking powder. Specific enzymes can be obtained by various means, including but not limited to: screening microbial strains rich in corresponding enzyme activity from nature, such as certain bacteria or fungi, and fermenting and culturing them to produce and secrete the required enzymes in large quantities; using modern biotechnology methods, such as genetic engineering, to genetically modify enzyme-producing strains to improve their enzyme production efficiency or specificity; in addition, industrially produced enzyme preparations can be purchased directly from the market. These preparations are usually purified and stabilized, and have higher activity and convenience of use.

[0047] Soybean extract is a soy product made from soybeans, defatted soybeans or soy protein powder through enzymatic processing. Soybean flavor peptides can significantly improve the intensity of umami, effectively make up for the shortcomings of other umami raw materials in terms of roundness, mellowness and persistence, and enhance the overall coordination and flavor level of the final product. In the preparation process of soybean extracts, there are many types of specific enzymes used, among which the most common and effective ones include proteases, such as alkaline proteases, neutral proteases and acidic proteases. These enzymes can effectively decompose soybean protein and convert it into small molecule peptides and amino acids that are more easily absorbed and utilized by the human body, thereby improving the nutritional value and functional properties of soybean extracts. These specific enzymes can be obtained by a variety of means. First, microbial fermentation can be used to produce the required enzymes by fermenting specific strains such as Bacillus subtilis and Aspergillus niger under suitable conditions. Secondly, genetic engineering technology is also an important means of modern bio-enzyme production. Through gene cloning and expression, microorganisms can be transformed in a targeted manner to efficiently express specific enzymes. In addition, although chemical synthesis and enzyme engineering are currently less used in the field of soybean processing enzymes, with the development of technology, they may also become an effective way to obtain specific enzymes in the future.

[0048] Lactose is a carbohydrate unique to human and mammalian milk. It is a disaccharide composed of glucose and galactose. It is in the form of white crystals or crystalline powder, sweet, and 70% of the sweetness of sucrose. It has the functions of sweetening, shaping, dispersing and correcting flavors.

[0049] The colored food powder includes one or more of red food powder, dark green food powder, yellow food powder, black food powder and green food powder. The red food powder is obtained by drying beetroot, red pitaya and tomato respectively, crushing and mixing, and sieving through a 100-mesh sieving machine; the weight ratio of beetroot, red pitaya and tomato is 2:4:1; a further improvement to the above scheme is that the dark green food powder is obtained by drying spirulina, spinach and broccoli respectively, crushing and mixing, and sieving through a 100-mesh sieving machine; the weight ratio of spirulina, spinach and broccoli is 1:4:1. The yellow food powder is obtained by drying pumpkin and carrot respectively, crushing and mixing, sieving through a 100-mesh sieving machine, and then adding curry powder to mix; the weight ratio of curry powder, pumpkin and carrot is 1:20:5. The black food powder is obtained by drying cuttlefish, black sesame and black truffle respectively, crushing and mixing them, and sieving them through a 100-mesh sieve; the weight ratio of cuttlefish, black sesame and black truffle is 3:5:2. The green food powder is obtained by drying green tea, crushing and mixing it, and sieving it through a 100-mesh sieve.

[0050] like Figure 1 to Figure 8 As shown, a method for preparing a powdered seasoning comprises the following steps: Step S1, preparing salt powder: grinding edible salt into salt powder for later use, Step S2, chicken preparation: steaming the chicken, then mincing the chicken and mixing it with shallots and garlic, and then grinding the ground chicken with shallot and garlic powder by colloid grinding to obtain slurry α; Step S3, preparation of colored food powder: drying the colored food, crushing it after drying to obtain colored food powder; then uniformly mixing corn fermentation powder, salt powder, lactose, starch, mushroom powder, soybean extract and white pepper powder with the colored food powder to obtain colored food β; Step S4, preparing wet material: adding slurry α to color food material β and stirring and mixing, adding appropriate amount of water during the stirring process to obtain wet material γ; Step S5, preparation of powder particles: the wet material γ is put into a granulator, and a granular seasoning is obtained by extrusion, and then put into a fluidized bed for drying, and then ground to obtain a powdered seasoning after drying. First, by finely grinding edible salt into powder (step S1), the uniform distribution and rapid dissolution of salt are ensured, providing a basic flavor for the seasoning. In step S2, the chicken is steamed to retain its deliciousness and nutrition, and then minced and colloidally ground with natural spices such as shallots and garlic. This fine processing process not only improves the delicate taste of the seasoning, but also realizes the full release and fusion of flavor substances, forming a slurry α with a strong flavor. Step S3 introduces colored food powder, which retains the natural color and some nutrients of the food through drying and crushing, and then scientifically mixes with corn fermented powder, lactose and other ingredients, which not only enriches the color level of the seasoning, but also improves its nutritional value and flavor diversity, forming a colorful food β with attractive colors and balanced nutrition. In the subsequent step S4, the colored ingredients β and the slurry α are cleverly combined, and an appropriate amount of water is added and stirred to form a wet material γ. This process achieves a comprehensive fusion of flavor and color. Finally, in step S5, the wet material γ is extruded and formed by a granulator, and then quickly dried in a fluidized bed to ensure the uniformity and dryness of the particles, and then ground into a powdered seasoning, which not only retains the original flavor of the ingredients, but also is easy to store and use. Overall, the powdered seasoning produced by this method has attractive color, unique flavor, and rich nutrition, and is an ideal choice for improving the taste and quality of food.

[0051] See also Figure 1 to Figure 7The method for preparing the powdered seasoning is completed by a powder preparation system, and the powder preparation system includes a salt powder preparation unit 1, a chicken powder preparation unit 2, a color food powder preparation unit 3, a mixing preparation unit 4 and a dry powder making unit 5; the salt powder preparation unit 1 is used to prepare salt powder, the chicken powder preparation unit 2 is used to prepare chicken, the color food powder preparation unit 3 is used to prepare color food powder, the mixing preparation unit 4 is used to prepare wet materials, and the dry powder making unit 5 is used to prepare powder particles.

[0052] See also Figure 3As shown, the chicken powder preparation unit 2 includes a pretreatment device 21, a cooking device 22, a steam treatment device 23, a meat grinder 24 and a colloid grinding device 25. One end of the pretreatment device 21 is connected to the cooking device 22, and the processed chicken is sent to the cooking device 22. The cooking device 22 is used to cook the chicken. The steam treatment device 23 is used to collect the steam generated during the chicken cooking process and transport it to the colloid grinding device 25. The meat grinder 24 is used to crush the chicken after cooking. The colloid grinding device 25 is used to grind the chicken mixed with shallots and garlic, and inject the steam generated during the chicken cooking process to mix the steam with the crushed chicken. The mixed chicken mixture is ground by the colloid grinding device 25 to obtain a slurry α. In this embodiment, the chicken is preliminarily processed by the pretreatment device 21, and impurities and unsuitable components in the raw materials are effectively removed. The use of the cooking device 22 not only achieves the thorough cooking of the chicken, but also retains its original flavor and nutritional value, and avoids the loss of nutrition that may be caused by direct high-temperature treatment. The design of the steam treatment device 23 can recycle and utilize the steam generated during the cooking process, which not only improves the energy utilization efficiency, but also enhances the flavor level and taste of the product through the reuse of steam. The indirect contact between steam and chicken further promotes the penetration and fusion of the chicken flavor, providing a unique flavor basis for the subsequent grinding process. The use of the meat grinder 24 and the colloid grinding device 25 realizes the fine processing of the chicken after cooking. The meat grinder 24 ensures the uniform and fine grinding of the chicken, and the colloid grinding device 25, on this basis, injects steam and applies strong grinding to fully mix the raw materials such as chicken, shallots, garlic, etc. At the same time, the addition of steam gives the slurry α a unique wetness and fineness, providing an ideal raw material state for the final conversion into a powdered seasoning. The slurry α obtained by the preparation unit not only retains the original flavor and rich nutrition of the chicken, but also incorporates the freshness of shallots and garlic. In this embodiment, the pretreatment device 21 is a workbench and a washing sink table for cleaning and removing impurities from the chicken by manual operation. The cooking device 22 includes a cooking pot and a heating element to cook the chicken by boiling or steaming. The steam treatment device 23 includes a steam delivery pipe and a steam delivery pump to extract and deliver the steam. The colloid grinding device 25 is a food colloid grinder to grind the chicken.

[0053] like Figure 4As shown, the color food powder preparation unit 3 includes a slicing device 31, a food drying device 32, a crushing device 33, a screening device 34 and a color food mixing device 35. The slicing device 31 is used to cut the color food into slices and transport them to the food drying device 32. The food drying device 32 is used to dry the moisture of the sliced ​​food, and then send it to the crushing device 33 after drying the moisture. The crushing device 33 crushes the dried flaky food, and then sends it to the screening device 34 for screening to obtain color food powder; then the color food powder is put into the color food mixing device 35, and then corn fermentation powder, salt powder, lactose, starch, mushroom powder, soybean extract and white pepper powder are put into the color food mixing device 35 for uniform mixing to obtain color food β. In this embodiment, the high-precision slicing device 31 is used to ensure that the color food is evenly cut into thin slices, which is not only conducive to the rapid evaporation of moisture in the subsequent drying step, but also improves the overall processing efficiency and the uniformity of product quality. Subsequently, the advanced food drying device 32 uses efficient heat conduction technology to accurately control temperature and humidity, effectively remove excess water from the food, and retain the natural color and flavor components of the food. The crushing device 33 uses precision grinding technology to refine the dried food flakes into a powder state. This step not only enhances the solubility and dispersibility of the seasoning, but also improves its penetration and flavor release ability in food. The application of the screening device 34 further removes possible coarse particles, ensures the fineness and purity of the color food powder, and improves the sensory quality of the final product. In the color food mixing device 35, the color food powder is evenly mixed with various ingredients such as corn fermentation powder, salt powder, lactose, starch, mushroom powder, soybean extract and white pepper powder. This process makes full use of the complementary advantages of each ingredient, not only enriches the taste level and flavor diversity of the seasoning, but also achieves a comprehensive balance of nutrition through scientific proportioning. The resulting color food β powder seasoning has attractive colors, unique flavors, and rich nutrition, and is widely used in various food processing. In this embodiment, the slicing device 31 adopts a turntable automatic cutter to slice the food by rotating. The food drying device 32 includes a conveyor belt and a drying box, which is baked and dried by heating and drying. The crushing device 33 is a physical crusher, which specifically adopts a double-wheel roller pressing method for crushing and grinding. The screening device uses a screen for screening. The color food mixing device 35 is a stirring mixing tank and a stirring blade to mix and stir the food.

[0054] The mixing and preparing unit 4 includes a mixing tank 41, which is used to mix the slurry α with the color food material β to obtain a wet material γ after mixing. An extruder 42 is provided at one end of the mixing tank 41, and the extruder 42 is used to extrude the wet material γ to obtain granules or strips. In this embodiment, the slurry α and the color food material β can be efficiently and evenly mixed by the mixing tank 41, which not only ensures the full integration of the basic flavor components and color components of the seasoning, but also improves the sensory quality and consistency of the final product. The selection of the mixing tank 41 and the optimization of its internal structure effectively prevent the agglomeration and stratification of the materials during the mixing process. The extruder is mainly used to extrude the wet material γ to obtain granules or strips. The mixing and preparing unit 4 demonstrates the automation and continuous production capabilities in the entire front-end process.

[0055] like Figure 6 As shown, the drying and powdering unit 5 includes a fluidized drying device 51, a drying and grinding device 52, a detection device 53, and a weighing and packaging device 54. One end of the fluidized drying device 51 is used to receive the granular seasoning extruded by the extruder 42 and to dry the granular seasoning. The fluidized drying device 51 is used to convey the dried granular seasoning toward the drying and grinding device 52. The drying and grinding device 52 grinds the granular seasoning into powdered seasoning, which is then conveyed through a powder conveying line. During the conveying process, the powdered seasoning is subjected to magnetic rod and metal detection by the detection device 53, and finally weighed and packaged by the weighing and packaging device 54. In this embodiment, the fluidized drying device 51 is directly connected to the extruder 42, so that the granular seasoning is seamlessly connected from extrusion to drying, which effectively reduces the risk of contamination during the material transfer process. At the same time, the fluidized drying technology ensures the uniform and rapid drying of the seasoning, retains its flavor and color, and avoids the loss of nutrition or quality degradation that may be caused by traditional drying methods. The use of the drying and grinding device 52 is to finely grind the dried granular seasoning into powder. This process not only increases the specific surface area of ​​the seasoning, improves its solubility and dispersibility in food, but also makes the seasoning effect more uniform and delicate, meeting the high requirements of modern food processing for fineness. The detection device 53 integrated on the powder conveying line, including a magnetic rod and a metal detector, effectively removes possible impurities such as iron filings, further ensures the purity and safety of the seasoning, and meets the strict hygiene standards of the food industry. Finally, accurate weighing and packaging are performed by the weighing and packaging device 54, which not only ensures the consistency of specifications of each batch of products, but also facilitates subsequent warehousing, transportation and sales management, and improves the operational efficiency of the overall supply chain. The fluidized drying device 51 is a fluidized dryer, and the drying and grinding device 52 is a crushing grinder. The weighing and packaging device 54 can be a semi-automatic station, which can be packaged manually or automatically.

[0056] The above embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the present invention. It should be pointed out that, for a person of ordinary skill in the art, several modifications and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the present invention patent shall be subject to the attached claims.

Claims

1. A powdered seasoning, characterized in that: The invention comprises the following raw materials in parts by weight: 10-40 parts corn baking powder; 10-40 parts of edible salt; 0-10 servings of chicken; 0-10 parts of color food powder; 0-5 parts of mushroom powder; Lactose 5-30 parts; 0-5 portions of shallot; 0-5 portions of garlic; 5-30 parts of starch; 0-3 parts of soybean extract; 0-1 part white pepper powder.

2. The powdered seasoning according to claim 1, characterized in that: The soybean extract is a soybean product made from soybeans, defatted soybeans or soybean protein powder through enzymatic processing.

3. The powdered seasoning according to claim 1, characterized in that: The colored food powder includes one or more of red food powder, dark green food powder, yellow food powder, black food powder and green food powder.

4. The powdered seasoning according to claim 3, characterized in that: The red food powder is obtained by drying beetroot, red pitaya and tomato respectively, crushing and mixing them, and sieving them through a 100-mesh sieving machine; the weight ratio of beetroot, red pitaya and tomato is 2:4:1; The dark green food powder is obtained by drying spirulina, spinach and broccoli respectively, crushing and mixing them, and sieving them through a 100-mesh sieving machine; The weight ratio of spirulina, spinach, and broccoli is 1:4:1; The yellow food powder is obtained by drying pumpkin and carrot respectively, crushing and mixing, sieving through a 100-mesh sieving machine, and then adding curry powder to mix; the weight ratio of curry powder, pumpkin and carrot is 1:20:5; The black food powder is obtained by drying cuttlefish, black sesame and black truffle respectively, crushing and mixing them, and sieving them through a 100-mesh sieving machine; the weight ratio of cuttlefish, black sesame and black truffle is 3:5:2; The green food powder is obtained by drying green tea, crushing, mixing, and sieving with a 100-mesh sieving machine.

5. A method for preparing the powdered seasoning according to any one of claims 1 to 4, characterized in that: The steps include: Step S1, preparing salt powder: grinding edible salt into salt powder for later use, Step S2, chicken preparation: steaming the chicken, then mincing the chicken and mixing it with shallots and garlic, and then grinding the ground chicken with shallot and garlic powder by colloid grinding to obtain slurry α; Step S3, preparation of colored food powder: drying the colored food, crushing it after drying to obtain colored food powder; then uniformly mixing corn fermentation powder, salt powder, lactose, starch, mushroom powder, soybean extract and white pepper powder with the colored food powder to obtain colored food β; Step S4, preparing wet material: adding slurry α to color food material β and stirring and mixing, adding appropriate amount of water during the stirring process to obtain wet material γ; Step S5, preparation of powder particles: the wet material γ is put into a granulator, extruded to obtain a granular seasoning, and then put into a fluidized bed for drying, and after drying, ground to obtain a powdered seasoning.

6. The method for preparing a powdered seasoning according to claim 5, characterized in that: The preparation method of the powdered seasoning is completed by a powder preparation system, and the powder preparation system includes a salt powder preparation unit, a chicken powder preparation unit, a color food powder preparation unit, a mixing preparation unit and a dry powder making unit; the salt powder preparation unit is used to prepare salt powder, the chicken powder preparation unit is used to prepare chicken, the color food powder preparation unit is used to prepare color food powder, the mixing preparation unit is used to prepare wet materials, and the dry powder making unit is used to prepare powder particles.

7. The method for preparing a powdered seasoning according to claim 6, characterized in that: The chicken powder preparation unit includes a pretreatment device, a cooking device, a steam treatment device, a meat grinder and a colloid grinding device. One end of the pretreatment device is connected to the cooking device and feeds the processed chicken into the cooking device. The cooking device is used to cook the chicken. The steam treatment device is used to collect steam generated during the cooking of the chicken and transport it toward the colloid grinding device. The meat grinder is used to crush the steamed chicken. The colloid grinding device is used to grind the chicken mixed with shallots and garlic, and inject the steam generated during the cooking of the chicken to mix the steam with the crushed chicken. The mixed chicken mixture is ground by the colloid grinding device to obtain slurry α.

8. The method for preparing a powdered seasoning according to claim 7, characterized in that: The color food powder preparation unit includes a slicing device, a food drying device, a crushing device, a screening device and a color food mixing device. The slicing device is used to cut the color food into slices and convey them to the food drying device. The food drying device is used to dry the moisture of the sliced ​​food, and then convey them to the crushing device after drying. The crushing device crushes the dried sliced ​​food, and then conveys them to the screening device for screening to obtain color food powder; then the color food powder is put into the color food mixing device, and then corn fermentation powder, salt powder, lactose, starch, mushroom powder, soybean extract and white pepper powder are put into the color food mixing device for uniform mixing to obtain color food β.

9. The method for preparing a powdered seasoning according to claim 8, characterized in that: The mixing preparation unit comprises a mixing tank, which is used to mix the slurry α with the color food material β to obtain a wet material γ after mixing. An extruder is arranged at one end of the mixing tank, which is used to extrude the wet material γ to obtain a granular seasoning.

10. The method for preparing a powdered seasoning according to claim 9, characterized in that: The drying and powdering unit includes a fluidized drying device, a drying and grinding device, a detection device and a weighing and packaging device. One end of the fluidized drying device is used to receive the granular seasoning extruded by the extruder and to dry the granular seasoning. The fluidized drying device is used to convey the dried granular seasoning toward the drying and grinding device. The drying and grinding device grinds the granular seasoning into powdered seasoning, which is then conveyed through a powder conveying line. During the conveying process, the powdered seasoning is subjected to magnetic rod and metal detection by a detection device, and finally is weighed and packaged by a weighing and packaging device.

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