Rare and seafood vegetarian fresh seasoning and preparation method thereof

Abstract

The invention relates to the technical field of seasoning food, and particularly discloses a rare and seafood vegetarian fresh seasoning and a preparation method thereof, and the rare and seafood vegetarian fresh seasoning is prepared from the following raw materials: kelp, wheatgrass, green vegetable leaves, sweet peppers, black skin termitomyces albuminosus, bamboo fungi, borage leaves, agastache rugosus leaves, wormwood leaves, scallion leaves, spinach, soybeans, shiitake mushrooms, whitebait, yeast extract and sea salt. The seasoning disclosed by the invention is prepared from healthy and nutritional natural food materials rich in protein and dietary fibers, is a formula with novel combination and innovative functions, does not contain other chemical additives, aims at seasoning and pursuing human health, particularly plays a certain supplementary role in solving the problem of general insufficient dietary fiber intake of children, and has a good market prospect. Pregnant women and old people can eat the product at ease, and the product caters to the new consumption concept of pursuing safe and healthy diet in the era development.

Description

Technical Field

[0001] The invention belongs to the technical field of seasoning food, and particularly relates to a vegetarian seasoning with wild and seafood flavors and a preparation method thereof. Background Art

[0002] Seasoning refers to supplementary food that can increase the color, aroma and taste of dishes, promote appetite and benefit human health. Its main function is to improve the taste quality of dishes, meet the sensory needs of consumers, stimulate appetite and improve human health. In modern society, people's living standards are constantly improving, the pace of life is constantly accelerating, and eating habits have changed greatly. People's requirements for flavor are getting higher and higher, and the consumption trend of novelty, convenience, safety and hygiene is becoming more and more prominent.

[0003] Vegetables are one of the essential foods in people's daily diet. They can provide a variety of vitamins and minerals and other nutrients necessary for the human body. According to statistics from the Food and Agriculture Organization of the United Nations, 90% of the vitamin C and 60% of vitamin A required by the human body come from vegetables. There are many vitamins, mineral trace elements and related phytochemicals, enzymes, etc. in vegetables that are effective antioxidants. Therefore, vegetables are not only low-sugar, low-salt, and low-fat healthy foods, but also prevent various diseases. Dietary fiber is a polysaccharide that can promote intestinal peristalsis and reduce the time that food stays in the intestines. It plays an important role in maintaining the health of the digestive system. At the same time, adequate intake of dietary fiber can also prevent cardiovascular disease, cancer, diabetes and other diseases.

[0004] Traditional seasonings contain more pure chemical additives, salt or sugar, etc. Excessive intake will have adverse effects on human health, especially some additives are harmful to pregnant women and children, so they need to be carefully selected; traditional seasonings are difficult to take into account the dual functions of seasoning and nutritional supplement. Therefore, we propose a vegetarian seasoning with mountain and sea flavors and a preparation method thereof to solve the above problems.

[0005] The above information disclosed in this background technology is only used to increase the understanding of the background technology of the present invention and therefore, it may include information that does not constitute the prior art known to a person of ordinary skill in the art. Summary of the invention

[0006] The object of the present invention is to provide a vegetarian seasoning with wild and seafood flavors and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] A vegetarian seasoning with flavors of wild and marine delicacies is made from the following raw materials: kelp, wheat grass, green vegetable leaves, sweet pepper, black-skinned Alpinia fasciata, bamboo fungus, borage leaves, patchouli leaves, wormwood leaves, green onion leaves, spinach, soybeans, shiitake mushrooms, whitebait, yeast extract and sea salt.

[0009] Preferably, the weight proportions of the raw materials are as follows: 12-16 parts of kelp, 12-16 parts of ice grass, 12-16 parts of green vegetable leaves, 8-12 parts of sweet peppers, 4-6 parts of black-skinned Alpinia fasciata, 0-6 parts of bamboo fungus, 6-8 parts of borage leaves, 6-8 parts of patchouli leaves, 0-4 parts of wormwood leaves, 6-8 parts of green onion leaves, 6-8 parts of spinach, 8-12 parts of soybeans, 6-8 parts of shiitake mushrooms, 2-6 parts of small whitebait, 2-6 parts of yeast extract, and 0-2 parts of sea salt.

[0010] A method for preparing a vegetarian seasoning with wild and seafood flavors comprises the following steps:

[0011] Step 1. Raw material pretreatment

[0012] Step 1.1: After removing the inedible parts of the skin or roots of the raw materials, soak them in clean water to remove surface impurities, and then remove heavy metals before use;

[0013] Step 1.2: Soak the washed kelp, wheatgrass, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, borage, Patchouli leaves, and mugwort leaves in white vinegar water to remove some of the alkaloids, wash off the remaining liquid, dry them, and set aside;

[0014] Step 1.3: Dry the washed soybeans and mushrooms, ferment the soybeans, and roast the mushrooms at high temperature for later use;

[0015] Step 1.4: Dry the washed silver fish and set aside;

[0016] Step 2. Freeze-drying

[0017] Step 2.1. Pretreatment: Cut kelp, wheatgrass, green vegetable leaves, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, green onion leaves and spinach into pieces, and then sterilize them;

[0018] Step 2.2. Pre-freezing: Place the sterilized cut raw materials in a drying bin for pre-freezing to solidify the free water in the raw materials;

[0019] Step 2.3. Freezing: Cut the raw materials into pieces and place them in the freezer of the freeze dryer for freezing to crystallize the water;

[0020] Step 2.4. Sublimation drying: heating under vacuum conditions to evaporate ice crystals in the raw material blocks, and gradually push them inward through the plate layers of the vacuum dryer, so that most of the water sublimates and the water content drops to 9% to 11%;

[0021] Step 2.5. Desorption drying: Rapidly increase the temperature to evaporate the bound water in the raw material blocks, ensuring that the moisture content is reduced to 1% to 3%, and obtain freeze-dried blocks;

[0022] Step 3. Crushing

[0023] Step 3.1: crushing and sieving the freeze-dried block to obtain raw material powder 1;

[0024] Step 3.2: Grind the borage leaves, Patchouli leaves and Artemisia argyi leaves by ultrafine grinding technology to obtain raw material powder II;

[0025] Step 3.3: Grind and sieve the soybeans, shiitake mushrooms and whitebait to obtain raw material powder three;

[0026] Step 4. Mixing: Evenly mix the raw material powder 1, raw material powder 2, raw material powder 3, yeast extract and sea salt to obtain dry powder;

[0027] Step 5. Granulation: Use a dry powder granulator to make the dry powder into the desired granules;

[0028] Step 6. Packaging: Divide and package the granules, and place an alcohol preservation card inside the package to obtain the finished seasoning.

[0029] Preferably, in step 1.1, the mixture is soaked in clean water for 40 to 60 minutes, and heavy metals are removed by ozone sterilization and disinfection technology. In step 1.2, the mixture is soaked in white vinegar water for 30 to 40 minutes, and the concentration of the white vinegar water is less than 1%.

[0030] Preferably, in the step 1.3, the soybeans are fried on low heat until the surface cracks, rinsed with water and soaked for 4 to 5 hours, then put into a pressure cooker and pressure cooked for 25 to 30 minutes, simmered for 5 to 6 hours and then dried; the mushrooms are preheated at 120°C for 10 minutes, baked at 180°C for 5 minutes, and then baked at 120°C for 5 minutes.

[0031] Preferably, in step 2.2, the pre-freezing temperature is 0°C to 10°C, and in step 2.3, the temperature is frozen to -30°C to -40°C.

[0032] Preferably, in step 2.4, heating is performed to 10°C to 25°C under vacuum conditions, and in step 2.5, the temperature is increased to 20°C to 35°C.

[0033] Preferably, in the step 3.1, the freeze-dried food is pulverized by a pulverizer, and the pulverized food is sieved through an 80-100 mesh sieve. In the step 3.2, the high turbulence pulverizer is pulverized, and the pulverized particle size is 10-50 μm. In the step 3.3, the food pulverizer is pulverized, and the pulverized food is sieved through a 60-80 mesh sieve.

[0034] Preferably, in step 4, a resonance mixer is used for mixing for 1 to 2 hours.

[0035] Preferably, the preparation method further comprises: performing a detailed component analysis of the raw materials using one of near infrared spectroscopy analysis and gas chromatography-mass spectrometry, and accurately adjusting the ratio of the raw materials according to the target flavor characteristics.

[0036] Compared with the prior art, the present invention has the following beneficial effects:

[0037] (1) The seasoning of the present invention is made of healthy, nutritious, protein- and dietary fiber-rich natural ingredients. It is a novel combination with innovative functions and does not contain other chemical additives. It aims to improve human health while providing seasoning. In particular, it plays a certain supplementary role in addressing the problem of insufficient dietary fiber intake among children. Pregnant women and the elderly can eat it with confidence, and it caters to the "new consumption" concept of pursuing safe and healthy food in the development of the times.

[0038] (2) The present invention adopts a combination of ingredients with multiple levels of taste, including "fresh from heaven, fresh from the earth, and fresh from the water". Borage leaves, patchouli leaves, and wormwood leaves can be called "leaves from the sky", ice grass, green vegetable leaves, sweet peppers, black-skinned Alpinia fasciata, bamboo fungus, soybeans, green onion leaves, spinach, and shiitake mushrooms are also "treasures from the earth", and kelp and whitebait are naturally "fresh from the water". The combination of "heaven, earth, and water" has distinct taste levels when eaten, and has a complete color, fragrance, and taste.

[0039] (3) The present invention uses freeze-drying technology to process kelp, ice grass, green vegetable leaves, sweet pepper, black-skinned Alpinia fasciata, bamboo fungus, green onion leaves and spinach, which can preserve the original flavor and nutritional components of the food while extending its shelf life.

[0040] (4) The present invention uses ultrafine grinding technology to process borage leaves, patchouli leaves, and wormwood leaves, which can fully release the effective ingredients and aroma inside them and improve the palatability of the product.

[0041] (5) The present invention ferments soybeans and bakes mushrooms at high temperature to produce a more fragrant effect. Combined with the inherent fragrance of other ingredients that have not been subjected to high temperatures, the seasoning effect can be rich in layers.

[0042] (6) The present invention removes heavy metals and some alkaloids from the raw materials, so that the raw materials meet higher health standards, improve the health level of the seasoning, and ensure the quality and safety of the seasoning.

[0043] (7) The present invention adopts alcohol card preservation technology, which can extend the shelf life of condiments.

[0044] (8) Through detailed ingredient analysis, the content of key flavor components in each raw material can be accurately understood, so that the ratio of each raw material can be accurately adjusted according to the target flavor characteristics, ensuring that the flavor characteristics of the final seasoning are highly consistent with the target flavor characteristics, thereby improving the quality of the seasoning. Through precise analysis of the content of raw materials, the utilization of raw materials can be optimized. For raw materials whose ingredient content matches the target flavor characteristics more closely, their ratio can be appropriately increased; for raw materials with a lower matching degree, they can be appropriately reduced or replaced, which can not only reduce production costs but also improve the utilization rate of raw materials. Through detailed ingredient analysis and precise adjustment of raw material ratios, the final seasoning can have unique flavor characteristics and high quality, which can enhance the competitiveness of the product in the market and meet consumers' demand for novel, convenient, safe and hygienic seasonings.

[0045] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present invention will be readily apparent by reference to the accompanying drawings and the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 It is a schematic diagram of the preparation process of the present invention. DETAILED DESCRIPTION

[0047] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0048] Sweet peppers are brightly colored, sweet in taste, and rich in nutritional value. They are rich in dietary fiber, minerals, vitamins and other substances. They contain many types of flavor-active compounds, among which vitamin A and vitamin C have the highest content among vegetables. Sweet peppers are also rich in antioxidants such as ascorbic acid and carotenoids.

[0049] Kelp is dark green in color and tastes fresh and salty. It contains a variety of vitamins, trace elements and a large amount of dietary fiber. It also contains a variety of active ingredients such as acidic polysaccharides, fucoidan sulfate, macrophylla, galacturonic acid, laminar acid, taurine, bifidobacterial factor, etc. Every 100g of kelp contains 8g of protein, 0.1g of fat, 0.57mg of carotene, 0.09mg of VB, 0.36mg of VB1, 1.6mg of niacin, 1.177mg of calcium, 1.50mg of iron, 2.16mg of phosphorus. It also contains rich alginate, cellulose, mannitol and a variety of trace elements. Kelp is low in calories, moderate in protein and rich in minerals.

[0050] Shiitake mushrooms are gray-brown in color. Every 100g of edible part contains 13g of water, 1.8g of fat, 54g of carbohydrates, 7.8g of crude fiber, 4.9g of ash, 124mg of calcium, 415mg of phosphorus, 25.3mg of iron, 0.07mg of vitamin B1, 1.13mg of vitamin B2, 18.9mg of niacin, and more than 30 enzymes and 18 kinds of amino acids.

[0051] Bamboo fungus is off-white in color, sweet and delicious in taste, and has a unique flavor. Every 100g of bamboo fungus contains 20.2% crude protein (higher than eggs), 2.6% crude fat, 8.8% crude fiber, 6.2% carbohydrates, 8.21% crude ash, as well as a variety of vitamins and minerals such as calcium, phosphorus, potassium, magnesium, and iron. The bamboo fungus protein is extremely rich in amino acids, with glutamic acid reaching 1.76%.

[0052] The black-skinned Alpinia ternata is brown in color, delicious in taste, and has a special chicken aroma. It not only contains rich amino acids, vitamins, alcohols and a variety of biological enzymes, but also contains polyphenols, polysaccharides, flavonoids and other biologically active ingredients.

[0053] Ice grass is green in color and fresh in taste. It contains natural plant salt, which is low in sodium, as well as a variety of amino acids and dietary fiber.

[0054] Borage leaves have the fresh flavor of cucumber and are rich in calcium, potassium and minerals, as well as Omega-6 polyunsaturated fatty acids.

[0055] Patchouli leaves have a strong aroma and contain calcium, iron, vitamin A and dietary fiber.

[0056] Mugwort leaves have a strong aroma. Every 100g contains 10mg sodium, 890mg potassium, 180mg calcium, 100mg phosphorus, 4.3mg iron, 0.6mg zinc, 12g fiber, 5300ug B carotene, 440ug vitamin A, 340ug vitamin K, 35ug vitamin C, and 35ug folic acid.

[0057] Example 1

[0058] Prepare the following raw materials in parts by weight: 16 parts of kelp, 16 parts of ice grass, 16 parts of green vegetable leaves, 12 parts of sweet peppers, 6 parts of black-skinned Alpinia ternata, 1 part of bamboo fungus, 6 parts of borage leaves, 6 parts of patchouli leaves, 4 parts of wormwood leaves, 6 parts of green onion leaves, 6 parts of spinach, 12 parts of soybeans, 6 parts of shiitake mushrooms, 2 parts of whitebait, 6 parts of yeast extract, and 0.5 parts of sea salt.

[0059] Step 1. Raw material pretreatment

[0060] Step 1.1: After removing the inedible parts of the skin or roots of the raw materials, soak them in clean water for 40 to 60 minutes to remove surface impurities, and then use ozone sterilization technology to remove heavy metals before use;

[0061] Step 1.2: Soak the washed kelp, ice grass, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, borage, Patchouli leaves, and mugwort leaves in white vinegar water for 30 to 40 minutes, with the concentration of the white vinegar water being less than 1%, to remove some alkaloids therein, wash the residual liquid, dry it, and set aside;

[0062] Step 1.3: Dry the washed soybeans and mushrooms, ferment the soybeans, and bake the mushrooms at high temperature for later use; specifically, stir-fry the soybeans over low heat until the surface cracks, rinse with water and soak for 4 to 5 hours, then put them into a pressure cooker and cook for 25 to 30 minutes, simmer for 5 to 6 hours and then dry; preheat the mushrooms at 120°C for 10 minutes, bake at 180°C for 5 minutes, and then bake at 120°C for 5 minutes;

[0063] Step 1.4: Dry the washed silver fish and set aside;

[0064] Step 2. Freeze-drying

[0065] Step 2.1. Pretreatment: Cut kelp, wheatgrass, green vegetable leaves, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, green onion leaves and spinach into pieces, and then sterilize them;

[0066] Step 2.2. Pre-freezing: Place the sterilized cut raw materials in a drying bin for pre-freezing at a temperature of 0°C to 10°C to solidify the free water in the raw materials;

[0067] Step 2.3. Freezing: Cut the raw material into pieces and place them into the freezer of the freeze dryer for freezing, freezing to -30℃~-40℃ to crystallize the water;

[0068] Step 2.4. Sublimation drying: heating to 10°C to 25°C under vacuum conditions to evaporate ice crystals in the raw material blocks and gradually push them inward through the plate layers of the vacuum dryer, so that most of the water sublimates and the water content drops to 9% to 11%;

[0069] Step 2.5. Desorption drying: Rapidly increase the temperature to 20°C to 35°C to evaporate the bound water in the raw material blocks, ensuring that the moisture content is reduced to 1% to 3%, and obtain freeze-dried blocks;

[0070] Step 3. Crushing

[0071] Step 3.1: crushing and sieving the freeze-dried block to obtain raw material powder 1; specifically, crushing the freeze-dried food block using a crusher, and then passing the crushed block through an 80-100 mesh sieve;

[0072] Step 3.2: The borage leaves, the patchouli leaves, and the wormwood leaves are pulverized by ultrafine grinding technology to obtain raw material powder 2; specifically, a high turbulence pulverizer is used for pulverization, and the pulverized particle size is 10 to 50 μm;

[0073] Step 3.3: Grind and sieve the soybeans, mushrooms and whitebait to obtain raw material powder three; specifically, grind them in a food grinder and sieve them through a 60-80 mesh sieve after grinding;

[0074] Step 4. Mixing: Mix the raw material powder 1, raw material powder 2, raw material powder 3, yeast extract and sea salt with a resonance mixer for 1 to 2 hours, mix them evenly, and obtain seasoning dry powder;

[0075] Step 5. Granulation: Use a dry powder granulator to make the dry powder into the desired granules;

[0076] Step 6. Packaging: Divide and package the granules, and place an alcohol preservation card inside the package to obtain the finished seasoning.

[0077] The preparation method also includes: using one of the methods of near-infrared spectroscopy analysis and gas chromatography-mass spectrometry to perform detailed component analysis on the raw materials, and accurately adjusting the ratio of each raw material according to the target flavor characteristics.

[0078] Assume R i (R i is the content of the ingredient i in raw material i) is the content of the key flavor components in raw material i measured by near infrared spectroscopy or gas chromatography-mass spectrometry, T j (T j is the expected content of the target flavor characteristic j) is the expected content of the target flavor characteristic j, P i (P i is the ratio of raw material i) is the ratio of raw material i in the final seasoning.

[0079] First, define a complex information filtering function F(R i ,T j ), which is used to evaluate the matching degree between the ingredient content of raw material i and the target flavor characteristic j. The function can be expressed as:

[0080]

[0081] Among them, λ and μ are adjustment parameters, is the average content of all raw materials. The first half of the function is a Sigmoid function, which is used to convert the difference (R i -T j ) 2 Mapped to the interval (0,1); the second half is an adjustment item used to filter out raw materials that differ too much from the average ingredient content.

[0082] Next, define a complex summation function S(P i ,F(R i ,T j )), this function is used to calculate all raw material ratios P i The corresponding information filtering function value F(R i ,T j ) to obtain the final flavor matching degree. The function can be expressed as:

[0083]

[0084] Where n is the number of raw materials, m is the number of target flavor characteristics, ω j is the weight of the target flavor feature j.

[0085] In order to obtain the optimal raw material ratio, it is necessary to maximize the flavor matching degree S and satisfy the ratio normalization condition at the same time. Therefore, the following Lagrangian function is constructed:

[0086]

[0087] Taking the partial derivative of L and setting it to zero can get the optimal raw material ratio

[0088] Finally, the above process can be integrated into an equation:

[0089]

[0090] R i is the content of ingredients in raw material i; T j is the expected content of target flavor characteristic j; i is the ratio of raw material i; λ and μ are adjustment parameters; is the average value of all raw material content; n is the number of raw material types; m is the number of target flavor characteristics; ω j is the weight of the target flavor feature j; i is the Lagrange multiplier; F(R i ,T j ) is the information filtering function; S(P i ,F(R i ,T j )) is the flavor matching sum function; L(P i ,λ i ) is the Lagrangian function; For the optimal raw material ratio.

[0091] P i *The value range of is [0,1] and satisfies Each The value of represents the optimal ratio of the corresponding raw materials in the final seasoning. When it is close to 1, it means that the proportion of the raw material in the seasoning is high; when When it is close to 0, it means that the proportion of the raw material in the seasoning is low.

[0092] Prepare the following raw materials in parts by weight: 14 parts of kelp, 14 parts of ice grass, 14 parts of green vegetable leaves, 10 parts of sweet pepper, 6 parts of black-skinned Alpinia ternata, 2 parts of bamboo fungus, 6 parts of borage leaves, 6 parts of patchouli leaves, 3 parts of wormwood leaves, 6 parts of onion leaves, 6 parts of spinach, 10 parts of soybeans, 7 parts of shiitake mushrooms, 3 parts of whitebait, 4 parts of yeast extract, and 1 part of sea salt.

[0093] The content of key flavor components in these raw materials was measured by near infrared spectroscopy or gas chromatography-mass spectrometry. i Assume that the expected content of the target flavor characteristic is T j It has been determined, then the above formula and information filtering function F(R i ,T j ) to evaluate different raw material ratios P i Flavor matching.

[0094] Through the optimization algorithm, the optimal raw material ratio can be obtained Make the flavor characteristics of the final seasoning closest to the target flavor characteristics.

[0095] Example 2

[0096] Prepare the following raw materials in parts by weight: 14 parts of kelp, 14 parts of ice grass, 14 parts of green vegetable leaves, 10 parts of sweet pepper, 6 parts of black-skinned Alpinia ternata, 2 parts of bamboo fungus, 6 parts of borage leaves, 6 parts of patchouli leaves, 3 parts of wormwood leaves, 6 parts of onion leaves, 6 parts of spinach, 10 parts of soybeans, 7 parts of shiitake mushrooms, 3 parts of whitebait, 4 parts of yeast extract, and 1 part of sea salt.

[0097] Step 1. Raw material pretreatment

[0098] Step 1.1: After removing the inedible parts of the skin or roots of the raw materials, soak them in clean water for 40 to 60 minutes to remove surface impurities, and then use ozone sterilization technology to remove heavy metals before use;

[0099] Step 1.2: Soak the washed kelp, ice grass, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, borage, Patchouli leaves, and mugwort leaves in white vinegar water for 30 to 40 minutes, with the concentration of the white vinegar water being less than 1%, to remove some alkaloids therein, wash the residual liquid, dry it, and set aside;

[0100] Step 1.3: Dry the washed soybeans and mushrooms, ferment the soybeans, and bake the mushrooms at high temperature for later use; specifically, stir-fry the soybeans over low heat until the surface cracks, rinse with water and soak for 4 to 5 hours, then put them into a pressure cooker and cook for 25 to 30 minutes, simmer for 5 to 6 hours and then dry; preheat the mushrooms at 120°C for 10 minutes, bake at 180°C for 5 minutes, and then bake at 120°C for 5 minutes;

[0101] Step 1.4: Dry the washed silver fish and set aside;

[0102] Step 2. Freeze-drying

[0103] Step 2.1. Pretreatment: Cut kelp, wheatgrass, green vegetable leaves, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, green onion leaves and spinach into pieces, and then sterilize them;

[0104] Step 2.2. Pre-freezing: Place the sterilized cut raw materials in a drying bin for pre-freezing at a temperature of 0°C to 10°C to solidify the free water in the raw materials;

[0105] Step 2.3. Freezing: Cut the raw material into pieces and place them into the freezer of the freeze dryer for freezing, freezing to -30℃~-40℃ to crystallize the water;

[0106] Step 2.4. Sublimation drying: heating to 10°C to 25°C under vacuum conditions to evaporate ice crystals in the raw material blocks and gradually push them inward through the plate layers of the vacuum dryer, so that most of the water sublimates and the water content drops to 9% to 11%;

[0107] Step 2.5. Desorption drying: Rapidly increase the temperature to 20°C to 35°C to evaporate the bound water in the raw material blocks, ensuring that the moisture content is reduced to 1% to 3%, and obtain freeze-dried blocks;

[0108] Step 3. Crushing

[0109] Step 3.1: crushing and sieving the freeze-dried block to obtain raw material powder 1; specifically, crushing the freeze-dried food block using a crusher, and then passing the crushed block through an 80-100 mesh sieve;

[0110] Step 3.2: The borage leaves, the patchouli leaves, and the wormwood leaves are pulverized by ultrafine grinding technology to obtain raw material powder 2; specifically, a high turbulence pulverizer is used for pulverization, and the pulverized particle size is 10 to 50 μm;

[0111] Step 3.3: Grind and sieve the soybeans, mushrooms and whitebait to obtain raw material powder three; specifically, grind them in a food grinder and sieve them through a 60-80 mesh sieve after grinding;

[0112] Step 4. Mixing: Mix the raw material powder 1, raw material powder 2, raw material powder 3, yeast extract and sea salt with a resonance mixer for 1 to 2 hours, mix them evenly, and obtain seasoning dry powder;

[0113] Step 5. Granulation: Use a dry powder granulator to make the dry powder into the desired granules;

[0114] Step 6. Packaging: Divide and package the granules, and place an alcohol preservation card inside the package to obtain the finished seasoning.

[0115] Example 3

[0116] Prepare the following raw materials in parts by weight: 13 parts of kelp, 13 parts of ice grass, 13 parts of green vegetable leaves, 9 parts of sweet peppers, 5 parts of black-skinned Alpinia ternata, 3 parts of bamboo fungus, 7 parts of borage leaves, 7 parts of patchouli leaves, 2 parts of wormwood leaves, 7 parts of green onion leaves, 7 parts of spinach, 9 parts of soybeans, 8 parts of shiitake mushrooms, 4 parts of small whitebait, 3 parts of yeast extract, and 1.5 parts of sea salt.

[0117] Step 1. Raw material pretreatment

[0118] Step 1.1: After removing the inedible parts of the skin or roots of the raw materials, soak them in clean water for 40 to 60 minutes to remove surface impurities, and then use ozone sterilization technology to remove heavy metals before use;

[0119] Step 1.2: Soak the washed kelp, ice grass, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, borage, Patchouli leaves, and mugwort leaves in white vinegar water for 30 to 40 minutes, with the concentration of the white vinegar water being less than 1%, to remove some alkaloids therein, wash the residual liquid, dry it, and set aside;

[0120] Step 1.3: Dry the washed soybeans and mushrooms, ferment the soybeans, and bake the mushrooms at high temperature for later use; specifically, stir-fry the soybeans over low heat until the surface cracks, rinse with water and soak for 4 to 5 hours, then put them into a pressure cooker and cook for 25 to 30 minutes, simmer for 5 to 6 hours and then dry; preheat the mushrooms at 120°C for 10 minutes, bake at 180°C for 5 minutes, and then bake at 120°C for 5 minutes;

[0121] Step 1.4: Dry the washed silver fish and set aside;

[0122] Step 2. Freeze-drying

[0123] Step 2.1. Pretreatment: Cut kelp, wheatgrass, green vegetable leaves, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, green onion leaves and spinach into pieces, and then sterilize them;

[0124] Step 2.2. Pre-freezing: Place the sterilized cut raw materials in a drying bin for pre-freezing at a temperature of 0°C to 10°C to solidify the free water in the raw materials;

[0125] Step 2.3. Freezing: Cut the raw material into pieces and place them into the freezer of the freeze dryer for freezing, freezing to -30℃~-40℃ to crystallize the water;

[0126] Step 2.4. Sublimation drying: heating to 10°C to 25°C under vacuum conditions to evaporate ice crystals in the raw material blocks and gradually push them inward through the plate layers of the vacuum dryer, so that most of the water sublimates and the water content drops to 9% to 11%;

[0127] Step 2.5. Desorption drying: Rapidly increase the temperature to 20°C to 35°C to evaporate the bound water in the raw material blocks, ensuring that the moisture content is reduced to 1% to 3%, and obtain freeze-dried blocks;

[0128] Step 3. Crushing

[0129] Step 3.1: crushing and sieving the freeze-dried block to obtain raw material powder 1; specifically, crushing the freeze-dried food block using a crusher, and then passing the crushed block through an 80-100 mesh sieve;

[0130] Step 3.2: The borage leaves, the patchouli leaves, and the wormwood leaves are pulverized by ultrafine grinding technology to obtain raw material powder 2; specifically, a high turbulence pulverizer is used for pulverization, and the pulverized particle size is 10 to 50 μm;

[0131] Step 3.3: Grind and sieve the soybeans, mushrooms and whitebait to obtain raw material powder three; specifically, grind them in a food grinder and sieve them through a 60-80 mesh sieve after grinding;

[0132] Step 4. Mixing: Mix the raw material powder 1, raw material powder 2, raw material powder 3, yeast extract and sea salt with a resonance mixer for 1 to 2 hours, mix them evenly, and obtain seasoning dry powder;

[0133] Step 5. Granulation: Use a dry powder granulator to make the dry powder into the desired granules;

[0134] Step 6. Packaging: Divide and package the granules, and place an alcohol preservation card inside the package to obtain the finished seasoning.

[0135] Example 4

[0136] Prepare the following raw materials in parts by weight: 12 parts of kelp, 12 parts of ice grass, 12 parts of green vegetable leaves, 8 parts of sweet peppers, 4 parts of black-skinned Alpinia arborescens, 4 parts of bamboo fungus, 8 parts of borage leaves, 8 parts of patchouli leaves, 1 part of wormwood leaves, 8 parts of onion leaves, 8 parts of spinach, 8 parts of soybeans, 8 parts of shiitake mushrooms, 5 parts of small whitebait, 2 parts of yeast extract, and 2 parts of sea salt.

[0137] Step 1. Raw material pretreatment

[0138] Step 1.1: After removing the inedible parts of the skin or roots of the raw materials, soak them in clean water for 40 to 60 minutes to remove surface impurities, and then use ozone sterilization technology to remove heavy metals before use;

[0139] Step 1.2: Soak the washed kelp, ice grass, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, borage, Patchouli leaves, and mugwort leaves in white vinegar water for 30 to 40 minutes, with the concentration of the white vinegar water being less than 1%, to remove some alkaloids therein, wash the residual liquid, dry it, and set aside;

[0140] Step 1.3: Dry the washed soybeans and mushrooms, ferment the soybeans, and bake the mushrooms at high temperature for later use; specifically, stir-fry the soybeans over low heat until the surface cracks, rinse with water and soak for 4 to 5 hours, then put them into a pressure cooker and cook for 25 to 30 minutes, simmer for 5 to 6 hours and then dry; preheat the mushrooms at 120°C for 10 minutes, bake at 180°C for 5 minutes, and then bake at 120°C for 5 minutes;

[0141] Step 1.4: Dry the washed silver fish and set aside;

[0142] Step 2. Freeze-drying

[0143] Step 2.1. Pretreatment: Cut kelp, wheatgrass, green vegetable leaves, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, green onion leaves and spinach into pieces, and then sterilize them;

[0144] Step 2.2. Pre-freezing: Place the sterilized cut raw materials in a drying bin for pre-freezing at a temperature of 0°C to 10°C to solidify the free water in the raw materials;

[0145] Step 2.3. Freezing: Cut the raw material into pieces and place them into the freezer of the freeze dryer for freezing, freezing to -30℃~-40℃ to crystallize the water;

[0146] Step 2.4. Sublimation drying: heating to 10°C to 25°C under vacuum conditions to evaporate ice crystals in the raw material blocks and gradually push them inward through the plate layers of the vacuum dryer, so that most of the water sublimates and the water content drops to 9% to 11%;

[0147] Step 2.5. Desorption drying: Rapidly increase the temperature to 20°C to 35°C to evaporate the bound water in the raw material blocks, ensuring that the moisture content is reduced to 1% to 3%, and obtain freeze-dried blocks;

[0148] Step 3. Crushing

[0149] Step 3.1: crushing and sieving the freeze-dried block to obtain raw material powder 1; specifically, crushing the freeze-dried food block using a crusher, and then passing the crushed block through an 80-100 mesh sieve;

[0150] Step 3.2: The borage leaves, the patchouli leaves, and the wormwood leaves are pulverized by ultrafine grinding technology to obtain raw material powder 2; specifically, a high turbulence pulverizer is used for pulverization, and the pulverized particle size is 10 to 50 μm;

[0151] Step 3.3: Grind and sieve the soybeans, mushrooms and whitebait to obtain raw material powder three; specifically, grind them in a food grinder and sieve them through a 60-80 mesh sieve after grinding;

[0152] Step 4. Mixing: Mix the raw material powder 1, raw material powder 2, raw material powder 3, yeast extract and sea salt with a resonance mixer for 1 to 2 hours, mix them evenly, and obtain seasoning dry powder;

[0153] Step 5. Granulation: Use a dry powder granulator to make the dry powder into the desired granules;

[0154] Step 6. Packaging: Divide and package the granules, and place an alcohol preservation card inside the package to obtain the finished seasoning.

[0155] 1. The products of Examples 1-4 of the present invention were subjected to sensory evaluation. The specific sensory evaluation method was as follows: a sensory evaluation panel of 20 people was formed to conduct sensory evaluation on the soup made of seasoning (10g seasoning powder plus 300ml, 90°C water). The aroma, color and flavor of the soup were scored separately, and the comprehensive score was finally calculated. Table 1 is a sensory standard evaluation table, and Table 2 is the sensory evaluation results of the products of Examples 2-6.

[0156] Table 1. Sensory standard evaluation table

[0157]

[0158]

[0159] Table 2. Sensory evaluation results

[0160] project aroma Color Flavor Total score Example 1 36 27 28 91 Example 2 37 28 26 91 Example 3 37 28 27 92 Example 4 38 27 26 91

[0161] 2. Microbiological testing was performed on the products of Examples 1-4 of the present invention, and the results are as follows.

[0162] Table 3. Microbiological test results

[0163] Inspection items unit Test results Limits Total colony count CFU / g <10 ≦500 Coliform bacteria / g Not detected Not to be detected Pathogens / g Not detected Not to be detected Molds and their toxins / g Not detected Not to be detected

[0164] The sensory evaluation scores of the products of Examples 1-4 prepared by the present invention are all above 90 points, and they are excellent in aroma, flavor and color, and the microbial detection results are qualified.

[0165] The present invention adopts a variety of colorful ingredients to match, and the final product presents yellow-green color and bright color; the different flavors of various raw materials are matched and combined, and the use of borage leaves, patchouli leaves and wormwood leaves can neutralize the residual fishy smell of seafood, making the overall smell more fresh and fragrant, and using black-skinned Alpinia fasciata to increase the unique chicken mellow flavor, and the final product has a rich flavor of mellow, fresh, sweet and refreshing, giving full play to the seasoning function of the seasoning; the multi-level raw materials of "heaven and earth water" are used for matching, so that the nutrition is richer, the color, fragrance and taste are complete, and the "new consumption" concept of pursuing food safety and health in the development of the times is catered to. The present invention also uses freeze-drying technology to process kelp, ice grass, green vegetable leaves, sweet peppers, black-skinned Alpinia fasciata, bamboo fungus, green onion leaves and spinach, which can extend the shelf life of the present invention, and uses ultrafine grinding technology to process borage leaves, patchouli leaves, and wormwood leaves, which can fully release the effective ingredients and aroma inside them, and at the same time improve the palatability of this product. Fermenting soybeans and high-temperature roasting of shiitake mushrooms can produce a more fragrant effect, which, combined with the inherent fragrance of other ingredients that have not been subjected to high temperatures, can make the seasoning effect rich in layers.

[0166] In addition, during the specific production, each ingredient is processed into powder separately. When mixing, kelp, ice grass, green leaves, sweet peppers, green onion leaves, spinach, yeast extract, and sea salt are mixed together for granulation and packaging. The overall color is green, with a fresh fragrance. Black-skinned Alpinia fasciata, bamboo fungus, borage leaves, patchouli leaves, wormwood leaves, soybeans, and shiitake mushrooms are mixed together for granulation and packaging. The overall color is reddish brown, with a mellow fragrance. When using, different proportions of additions can be made according to personal taste to create different levels of flavors to meet the taste needs of different groups of people. A novel packaging form of two bottles of connected sub-bottles can be used, one bottle for reddish-brown granular seasoning and the other for green granular seasoning. The packaging specifications are designed according to market demand. This unique design is a major feature of this seasoning, and it is expected to lead the seasoning market to a richer, healthier, and more creative direction.

[0167] The seasoning of the present invention is not only suitable for general cooking scenarios, but can also be used in a variety of fields such as food processing and catering services, such as making batter for deep-fried foods, etc. The seasoning of the present invention has a shelf life of 6 months and should be stored in a cool, dry, well-ventilated place, avoiding adverse conditions such as direct sunlight, high temperature and high humidity.

[0168] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A vegetarian seasoning with wild and seafood delicacies, characterized in that: Made from the following ingredients: kelp, ice grass, green vegetable leaves, sweet pepper, black-skinned Alpinia argentea, bamboo fungus, borage leaves, patchouli leaves, wormwood leaves, onion leaves, spinach, soybeans, shiitake mushrooms, whitebait, yeast extract, and sea salt.

2. The vegetarian seasoning with wild and seafood flavors as claimed in claim 1, characterized in that: The weight proportions of the raw materials are as follows: 12-16 parts of kelp, 12-16 parts of ice grass, 12-16 parts of green vegetable leaves, 8-12 parts of sweet peppers, 4-6 parts of black-skinned Alpinia fasciata, 0-6 parts of bamboo fungus, 6-8 parts of borage leaves, 6-8 parts of patchouli leaves, 0-4 parts of wormwood leaves, 6-8 parts of green onion leaves, 6-8 parts of spinach, 8-12 parts of soybeans, 6-8 parts of shiitake mushrooms, 2-6 parts of small whitebait, 2-6 parts of yeast extract, and 0-2 parts of sea salt.

3. The method for preparing a vegetarian seasoning with wild and seafood flavors as claimed in claim 1, characterized in that: The steps include: Step 1. Raw material pretreatment Step 1.1: After removing the inedible parts of the skin or roots of the raw materials, soak them in clean water to remove surface impurities, and then remove heavy metals before use; Step 1.2: Soak the washed kelp, wheatgrass, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, borage, Patchouli leaves, and mugwort leaves in white vinegar water to remove some of the alkaloids, wash off the remaining liquid, dry them, and set aside; Step 1.3: Dry the washed soybeans and mushrooms, ferment the soybeans, and roast the mushrooms at high temperature for later use; Step 1.4: Dry the washed silver fish and set aside; Step 2. Freeze-drying Step 2.

1. Pretreatment: Cut kelp, wheatgrass, green vegetable leaves, bell pepper, black-skinned Alpinia fasciata, bamboo fungus, green onion leaves and spinach into pieces, and then sterilize them; Step 2.

2. Pre-freezing: Place the sterilized cut raw materials in a drying bin for pre-freezing to solidify the free water in the raw materials; Step 2.

3. Freezing: Cut the raw materials into pieces and place them in the freezer of the freeze dryer for freezing to crystallize the water; Step 2.

4. Sublimation drying: heating under vacuum conditions to evaporate ice crystals in the raw material blocks, and gradually push them inward through the plate layers of the vacuum dryer, so that most of the water sublimates and the water content drops to 9% to 11%; Step 2.

5. Desorption drying: Rapidly increase the temperature to evaporate the bound water in the raw material blocks, ensuring that the moisture content is reduced to 1% to 3%, and obtain freeze-dried blocks; Step 3. Crushing Step 3.1: crushing and sieving the freeze-dried block to obtain raw material powder 1; Step 3.2: Grind the borage leaves, Patchouli leaves and Artemisia argyi leaves by ultrafine grinding technology to obtain raw material powder II; Step 3.3: Grind and sieve the soybeans, shiitake mushrooms and whitebait to obtain raw material powder three; Step 4. Mixing: Evenly mix the raw material powder 1, raw material powder 2, raw material powder 3, yeast extract and sea salt to obtain seasoning dry powder; Step 5. Granulation: Use a dry powder granulator to make the dry powder into the desired granules; Step 6. Packaging: Divide and package the granules, and place an alcohol preservation card inside the package to obtain the finished seasoning.

4. The method for preparing a vegetarian seasoning with wild and seafood flavors according to claim 3, characterized in that: In the step 1.1, the mixture is soaked in clean water for 40 to 60 minutes, and heavy metals are removed by using ozone sterilization technology. In the step 1.2, the mixture is soaked in white vinegar water for 30 to 40 minutes, and the concentration of the white vinegar water is less than 1%.

5. The method for preparing a vegetarian seasoning with wild and seafood flavors according to claim 3, characterized in that: In the step 1.3, the soybeans are fried on low heat until the surface cracks, rinsed with water and soaked for 4 to 5 hours, then put into a pressure cooker and pressure cooked for 25 to 30 minutes, simmered for 5 to 6 hours and then dried; the mushrooms are preheated at 120° C. for 10 minutes, baked at 180° C. for 5 minutes, and then baked at 120° C. for 5 minutes.

6. The method for preparing a vegetarian seasoning with wild and seafood flavors according to claim 3, characterized in that: In the step 2.2, the pre-freezing temperature is 0°C to 10°C, and in the step 2.3, the temperature is frozen to -30°C to -40°C.

7. The method for preparing a vegetarian seasoning with wild and seafood flavors according to claim 3, characterized in that: In the step 2.4, the temperature is heated to 10°C to 25°C under vacuum conditions, and in the step 2.5, the temperature is increased to 20°C to 35°C.

8. The method for preparing a vegetarian seasoning with wild and seafood flavors according to claim 3, characterized in that: In the step 3.1, the freeze-dried food is pulverized by a pulverizer, and then passed through an 80-100 mesh sieve. In the step 3.2, a high turbulence pulverizer is used for pulverization, and the pulverized particle size is 10-50 μm. In the step 3.3, a food pulverizer is used for pulverization, and then passed through a 60-80 mesh sieve.

9. The method for preparing a vegetarian seasoning with wild and seafood flavors according to claim 3, characterized in that: In the step 4, a resonance mixer is used for mixing for 1 to 2 hours.

10. The method for preparing a vegetarian seasoning with wild and seafood flavors according to claim 3, characterized in that: The preparation method further includes: using one of near infrared spectroscopy analysis and gas chromatography-mass spectrometry to perform a detailed component analysis on the raw materials, and accurately adjusting the ratio of each raw material according to the target flavor characteristics.

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