Semi-solid seasoning and preparation process thereof

Abstract

The present invention discloses a semi-solid seasoning and a preparation process thereof, belonging to the technical field of food additives. The process includes the steps of raw material acceptance, pretreatment, crushing / grinding, cooking, blending, shearing / emulsification, sterilization, inspection and finished product storage. Compared with the prior art, the present invention significantly improves the color, umami, aroma and taste of the product by accurately controlling the blending and emulsification process and optimizing the cooking temperature and time. In addition, the semi-solid seasoning of the present invention performs well in physical stability and microbial safety, has a long shelf life, and meets the needs of modern consumers for healthy, delicious and convenient food.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, in particular to a semi-solid seasoning and a preparation process thereof. Background Art

[0002] With the acceleration of modern life, people's demand for convenience and diversity of food is growing. Especially in the seasoning market, consumers not only pursue convenient and fast cooking methods, but also have higher requirements for the taste, nutrition and safety of food. Among the many seasonings, semi-solid seasonings are widely welcomed due to their unique taste and easy storage.

[0003] In the prior art, there are various methods for preparing seasonings, but most products often ignore the sensory quality and stability of the products while pursuing convenience. For example, Chinese invention patent CN118077868A discloses a bubble-flavored solid composite seasoning and a preparation method thereof. The method pre-disperses seasoning aids and sweeteners, then adds seasonings, embeds acidulants and carbonates, and finally adds anti-caking agents. The seasoning prepared is not easy to absorb moisture and agglomerate, and has good stability in use and storage. However, the products prepared by this method still have room for improvement in terms of sensory evaluation and stability.

[0004] The existing semi-solid seasonings on the market often lose nutrients due to excessive processing during processing, or affect the natural flavor and health value of the product due to the addition of too many chemical stabilizers and thickeners. In addition, some products have a short shelf life and are not convenient for long-term storage and transportation, which limits their application in the market. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention aims to provide a semi-solid seasoning and a preparation process thereof, which can significantly improve the sensory quality, nutritional value and stability of the product while ensuring the convenience of the product, while ensuring the safety of the product, thereby meeting the needs of modern consumers for healthy, delicious and convenient food.

[0006] In order to achieve the above-mentioned object of the invention, the present invention adopts the following technical solutions:

[0007] A preparation process of a semi-solid seasoning is as follows:

[0008] Step 1: Raw material acceptance: Check the supplier's qualification certificate to ensure that it meets food safety and quality standards, check the inspection report attached to the goods to confirm that the raw materials meet food safety standards, take samples of the raw materials, and conduct necessary tests to ensure the quality and safety of the raw materials;

[0009] Step 2, pre-treatment: thoroughly clean the frozen chicken, pork, and beef to remove impurities and blood on the surface, and thaw the frozen meat to ensure that the meat is completely thawed for subsequent processing;

[0010] Step 3, crushing / grinding: Use a bone crusher and bone mud machine to crush and grind the meat;

[0011] Step 4, steaming: steam the meat to ensure that the meat is fully cooked and sterilized;

[0012] Step 5, blending: blend at a temperature of 50-70°C, add seasonings, and stir in a steamer for 10-30 minutes to ensure uniform mixing;

[0013] Step 6, shearing / emulsification: first add the additives, then perform shearing and emulsification at a speed of 2500-3500 rpm for 3-8 minutes to obtain a uniform semi-solid texture;

[0014] Step 7, sterilization: sterilization treatment is carried out at a temperature of 90-100°C for 3-30 minutes to ensure the microbial safety of the product;

[0015] Step 8: Inspection: Conduct physical and chemical index tests on the finished product, including but not limited to pH value and moisture content, and conduct microbiological index tests to ensure that the product meets food safety standards;

[0016] Step 9, finished product storage: Semi-solid seasonings that have passed inspection can be stored and prepared for packaging and sales.

[0017] The mass ratio of the chicken, pork and beef is 1-3:3-5:3-5.

[0018] The crushing and grinding process is to make it reach 150-400 mesh.

[0019] The steaming is to steam the meat at a temperature of 102-105° C. for 2-4 hours.

[0020] The added amount of the seasoning is 1 to 3% of the total mass fraction.

[0021] The seasoning is composed of stevioside, soy sauce, monosodium glutamate, salt, balsamic vinegar, lemon juice, onion powder, ginger powder, garlic powder and cumin powder in a mass ratio of 0.1-0.3:2-4:0.5-2:4-6:3-5:0.5-2:1-3:2-4:1-3:1-3.

[0022] The additive is added in an amount of 0.5-2% by total mass.

[0023] The shearing and emulsification treatment is performed at a rotation speed of 2500 to 3500 rpm for 3 to 8 minutes.

[0024] The preparation method of the additive is as follows, in parts by weight:

[0025] 1 to 3 parts of arginine and 1 to 3 parts of trehalose are added to 70 to 90 parts of water to form a pretreatment solution, 3 to 5 parts of whey protein, 0.1 to 0.3 parts of lecithin, 0.4 to 0.6 parts of anhydrous potassium carbonate and 0.01 to 0.03 parts of grape seed anthocyanidin are further added to the pretreatment solution, and then the solution is fully stirred in a water bath at 50 to 70° C. to prepare an additive.

[0026] The functions of the various substances described in the present invention are as follows:

[0027] Arginine is used as part of the additive pretreatment solution. Arginine, as an amino acid, helps to improve the nutritional value and flavor of the product.

[0028] Trehalose As a non-reducing sugar, trehalose provides stability and protection, helping to protect other ingredients from heat damage during processing.

[0029] Whey protein enhances the nutritional value of the solution and works synergistically with other ingredients through its emulsifying properties to improve the stability and texture of the dressing.

[0030] Lecithin acts as an emulsifier, and lecithin cooperates with whey protein to further stabilize the oil-water mixture and optimize the emulsification properties of the seasoning.

[0031] Anhydrous potassium carbonate may be used to enhance the binding force between additives and the surface of seasonings and to adjust the pH value, affecting the flavor and stability of the product.

[0032] Grape Seed Anthocyanins As a powerful antioxidant, grape seed anthocyanins enhance the color of the product and protect it from oxidation, extending its shelf life.

[0033] As a sweetener, stevioside provides a sweet taste and may be used to balance the overall taste of a dressing.

[0034] Light soy sauce provides color and flavor, adding a salty flavor to the seasoning.

[0035] MSG enhances the umami flavor of food.

[0036] Table salt provides a basic salty taste and also affects the taste and preservation of food.

[0037] Balsamic vinegar provides a sour taste and a characteristic aroma, adding layers of flavor to the dressing.

[0038] Lemon juice provides a sour taste and the characteristic fresh aroma of lemons.

[0039] Onion powder, ginger powder, and garlic powder provide spicy flavor and increase the aroma and flavor of the seasoning.

[0040] Cumin powder provides a unique aroma and flavor, adding variety to seasonings.

[0041] The synergistic effect of these substances improves the nutritional value, sensory quality and stability of the seasoning, and works together to improve the quality and safety of the final product.

[0042] Compared with the prior art, it has the following beneficial effects:

[0043] 1) The present invention improves the color, umami taste, aroma and taste of the semi-solid seasoning by precisely controlling the preparation and emulsification process and selecting specific seasonings and additives, thereby improving the sensory evaluation of the product.

[0044] 2) The present invention optimizes the cooking temperature and time and adopts a specific additive preparation method, thereby effectively improving the physical stability of the semi-solid seasoning, reducing stratification, water separation, gelation and agglomeration, and extending the shelf life of the product.

[0045] 3) The present invention performs sterilization treatment, thereby ensuring the safety of the product, meeting food safety standards, and providing consumers with a safer food additive. DETAILED DESCRIPTION

[0046] Main sources of substances:

[0047] Trehalose, item number: 101, food grade, trehalose content (dry basis): 99.8%, Jiangsu Yanke Bioengineering Co., Ltd.

[0048] Vitamin E powder, item number: 1011, food grade, dl-a-tocopherol acetate content: 51.1%, Jiangsu Yanke Bioengineering Co., Ltd.

[0049] Whey protein, effective substance content: 80%, food grade, item number: AL657476490492, Jiangsu Baifeng Biotechnology Co., Ltd.

[0050] Grape seed anthocyanin, main use: food additive, product specifications: 95%, moisture ≤5%, ash ≤5%, single product number: PTZHQS01, Shaanxi Shize Tiancheng Biotechnology Co., Ltd.

[0051] Soy protein isolate, product grade: food grade, particle size: 100 mesh, item number: 666-63, Guangzhou Quanfeng Food Technology Co., Ltd.

[0052] The remaining raw materials in the examples and comparative examples of the present invention are all commercially available products.

[0053] The design idea of ​​the present invention is to prepare a semi-solid seasoning with excellent sensory quality and stability by precisely controlling the key steps of raw material selection, pretreatment, crushing and grinding, steaming and sterilization, blending, shear emulsification, and final sterilization and inspection. This process places special emphasis on the quality and safety of the raw materials, optimizes the steaming and blending process through specific temperature and time parameters, and accurately proportions the seasonings and additives to ensure the uniformity and microbial safety of the product. In addition, the present invention also takes into account the effects of different raw materials and additives on the stability and sensory characteristics of the seasoning, and enhances the market competitiveness of the product through scientific proportioning and technological innovation.

[0054] Example 1

[0055] A preparation process of a semi-solid seasoning is as follows:

[0056] Step 1: Raw material acceptance: Check the supplier's qualification certificate to ensure that it meets food safety and quality standards, check the inspection report attached to the goods to confirm that the raw materials meet food safety standards, take samples of the raw materials, and conduct necessary tests to ensure the quality and safety of the raw materials;

[0057] Step 2, pre-treatment: thoroughly clean the frozen chicken, pork and beef to remove impurities and blood on the surface, thaw the frozen meat to ensure that the meat is completely thawed for subsequent processing, and the mass ratio of the chicken, pork and beef is 2:4:4;

[0058] Step 3, crushing / grinding: Use a bone crusher and bone mud machine to crush and grind the meat to 200 mesh;

[0059] Step 4, steaming: steam the meat at 104°C for 3 hours to ensure that the meat is fully cooked and sterilized;

[0060] Step 5, blending: blending at a temperature of 60° C., adding 2% of seasoning by total mass fraction, and stirring in a cooking pot for 20 minutes to ensure uniform mixing, wherein the seasoning is composed of stevioside, light soy sauce, monosodium glutamate, salt, balsamic vinegar, lemon juice, onion powder, ginger powder, garlic powder, and cumin powder in a mass ratio of 0.2:3:1:5:4:1:2:3:2:2;

[0061] Step 6, shearing / emulsification: first add 1% of the total mass of additives, and then perform shearing and emulsification at a speed of 2900 rpm for 5 minutes to obtain a uniform semi-solid texture;

[0062] Step 7, Sterilization: Sterilization treatment is carried out at a temperature of 90°C for 5 minutes to ensure the microbiological safety of the product;

[0063] Step 8: Inspection: Conduct physical and chemical index tests on the finished product, including but not limited to pH value and moisture content, and conduct microbiological index tests to ensure that the product meets food safety standards;

[0064] Step 9, finished product storage: Semi-solid seasonings that have passed inspection can be stored and prepared for packaging and sales.

[0065] The preparation method of the additive is as follows:

[0066] 2 g of arginine and 2 g of trehalose were added to 80 g of water to form a pretreatment solution, 4 g of whey protein, 0.2 g of lecithin, 0.5 g of anhydrous potassium carbonate and 0.02 g of grape seed anthocyanidin were further added to the pretreatment solution, and then the solution was fully stirred in a 60° C. water bath to prepare an additive.

[0067] Example 2

[0068] The preparation process of a semi-solid seasoning is basically the same as that of Example 1, the only difference being the preparation method of the additive.

[0069] The preparation method of the additive is as follows:

[0070] 2 g of arginine and 2 g of lactose were added to 80 g of water to form a pretreatment solution, 4 g of whey protein, 0.2 g of lecithin, 0.5 g of anhydrous potassium carbonate and 0.02 g of grape seed anthocyanidin were further added to the pretreatment solution, and then the solution was fully stirred in a 60° C. water bath to prepare an additive.

[0071] Example 3

[0072] The preparation process of a semi-solid seasoning is basically the same as that of Example 1, the only difference being the preparation method of the additive.

[0073] The preparation method of the additive is as follows:

[0074] 2 g of arginine and 2 g of maltose were added to 80 g of water to form a pretreatment solution, 4 g of whey protein, 0.2 g of lecithin, 0.5 g of anhydrous potassium carbonate and 0.02 g of grape seed anthocyanidin were further added to the pretreatment solution, and then the solution was fully stirred in a 60° C. water bath to prepare an additive.

[0075] Example 4

[0076] The preparation process of a semi-solid seasoning is basically the same as that of Example 1, the only difference being the preparation method of the additive.

[0077] The preparation method of the additive is as follows:

[0078] 2 g of arginine and 2 g of trehalose were added to 80 g of water to form a pretreatment solution, 4 g of soy protein isolate, 0.2 g of lecithin, 0.5 g of anhydrous potassium carbonate and 0.02 g of grape seed anthocyanidin were further added to the pretreatment solution, and then the solution was fully stirred in a 60° C. water bath to prepare an additive.

[0079] Example 5

[0080] The preparation process of a semi-solid seasoning is basically the same as that of Example 1, the only difference being the preparation method of the additive.

[0081] The preparation method of the additive is as follows:

[0082] 2 g of arginine and 2 g of trehalose were added to 80 g of water to form a pretreatment solution, 4 g of rice protein, 0.2 g of lecithin, 0.5 g of anhydrous potassium carbonate and 0.02 g of grape seed anthocyanidin were further added to the pretreatment solution, and then the solution was fully stirred in a 60° C. water bath to prepare an additive.

[0083] Comparative Example 1

[0084] The preparation process of a semi-solid seasoning is basically the same as that of Example 1, the only difference being the preparation method of the additive.

[0085] The preparation method of the additive is as follows:

[0086] 2 g of arginine and 2 g of sucrose were added to 80 g of water to form a pretreatment solution, 4 g of whey protein, 0.2 g of lecithin, 0.5 g of anhydrous potassium carbonate and 0.02 g of grape seed anthocyanidin were further added to the pretreatment solution, and then the solution was fully stirred in a 60° C. water bath to prepare an additive.

[0087] Comparative Example 2

[0088] The preparation process of a semi-solid seasoning is basically the same as that of Example 1, the only difference being the preparation method of the additive.

[0089] The preparation method of the additive is as follows:

[0090] 2 g of arginine and 2 g of trehalose were added to 80 g of water to form a pretreatment solution, 4 g of egg protein, 0.2 g of lecithin, 0.5 g of anhydrous potassium carbonate and 0.02 g of grape seed anthocyanidin were further added to the pretreatment solution, and then the solution was fully stirred in a 60° C. water bath to prepare an additive.

[0091] Comparative Example 3

[0092] The preparation process of a semi-solid seasoning is basically the same as that of Example 1, the only difference being the preparation method of the additive.

[0093] The preparation method of the additive is as follows:

[0094] 2 g of arginine and 2 g of trehalose were added to 80 g of water to form a pretreatment solution, 4 g of whey protein, 0.2 g of lecithin, 0.5 g of anhydrous potassium carbonate and 0.02 g of vitamin E powder were further added to the pretreatment solution, and then the solution was fully stirred in a 60° C. water bath to prepare an additive.

[0095] Comparative Example 4

[0096] The preparation process of a semi-solid seasoning is substantially the same as that of Example 1, the only difference being that the additive is replaced by an equal amount of water.

[0097] Test Example 1

[0098] Sensory evaluation test

[0099] 100g of eggs were shelled and beaten into uniform egg liquid with chopsticks for later use. A pot was placed on fire, 400g of water was put in and boiled, and 2g of the semi-solid seasoning prepared in the embodiments of the present invention and the comparative example was added, and then the egg liquid was added and stirred slowly to obtain the product.

[0100] A sensory evaluation panel consisting of 10 seasoning professionals was selected to evaluate the color, flavor, aroma, and taste of the seasonings at room temperature of 20°C and natural light using a 5-point scoring method:

[0101] Color: Very good 10, average 5, poor 1;

[0102] Umami: Very umami 10, umami 5, very mild umami 1;

[0103] Fragrance: 10 for strong fragrance, 5 for slightly weak fragrance, 0 for no fragrance.

[0104] Taste: 10 for very good, 5 for average, 1 for poor.

[0105] The comprehensive scores are given and the average value is taken. The specific test data is shown in Table 1.

[0106] Table 1

[0107] Experimental protocol score Example 1 75 Example 2 72 Example 3 71 Example 4 71 Example 5 68 Comparative Example 1 65 Comparative Example 2 66 Comparative Example 3 70 Comparative Example 4 55

[0108] Test Example 2

[0109] Stability test

[0110] The semi-solid seasoning prepared in the embodiment and the comparative example was used as a test sample and placed at room temperature and in a 40°C oven for observation for 90 days. The stability of the product was analyzed by the distribution of the seasoning and the amount of precipitation. The organization state was observed to see whether there was stratification, whether there was water precipitation on the liquid surface, and whether there was gel and agglomeration in the product. The test results are shown in Table 2.

[0111] Table 2

[0112]

[0113]

[0114] It can be seen from the data of test examples 1 to 2 that the semi-solid seasoning prepared in Example 1 has the best sensory evaluation and stability.

[0115] The molecular mechanism of trehalose's better performance in sensory evaluation and stability compared with lactose, maltose and sucrose is mainly attributed to its unique molecular structure. Trehalose is composed of two glucose molecules connected by α,α-1,1-glycosidic bonds and carries two molecules of crystal water. This stable structure enables trehalose to protect protein and cell membrane structures under harsh conditions such as high temperature and dryness, thereby providing better stability and shelf life in semi-solid seasonings. In contrast, lactose is composed of a glucose molecule and a galactose molecule connected by β-1,4-glycosidic bonds, maltose is a disaccharide formed by two molecules of α-D-glucose connected, condensed and dehydrated by α-1,4-glycosidic bonds, and sucrose is composed of a glucose molecule and a fructose molecule connected by α-1,2-glycosidic bonds. The structural differences of these sugar molecules lead to differences in their physical and chemical properties, which in turn affect their application effects in the food industry. Trehalose's non-reducing property, high stability and moisture retention give it advantages in maintaining the sensory quality of seasonings and extending shelf life.

[0116] As different sources of protein, whey protein, soy protein isolate, rice protein and egg protein have a significant impact on the sensory evaluation and stability of semi-solid seasonings in terms of their molecular structure and properties. Whey protein performs better in improving sensory evaluation and stability due to its unique molecular structure and amino acid composition. Whey protein contains a variety of proteins such as β-lactoglobulin and α-lactalbumin, which have good solubility and emulsification. These characteristics of whey protein enable it to better stabilize fat globules and reduce oil-water separation in semi-solid seasonings, thereby improving the stability and sensory properties of the product. In contrast, soy protein isolate is prone to aggregation and precipitation during heat treatment and mechanical processing, affecting the stability of the product. Rice protein is mainly composed of gluten and alcohol-soluble proteins. Although it has certain emulsification and foam stability, it is not as stable as whey protein in terms of protein structure. Egg protein is composed of a variety of proteins, including ovalbumin and yolk protein, which are also prone to denaturation and aggregation during heat treatment, affecting the stability of the product.

[0117] The grape seed anthocyanidin used in Example 1 performs better in sensory evaluation and stability than the vitamin E powder in Comparative Example 3. Grape seed anthocyanidin is a flavonoid compound containing multiple phenolic hydroxyl groups in its molecular structure, which makes grape seed anthocyanidin have strong antioxidant capacity. This structural characteristic of grape seed anthocyanidin makes it very effective in protecting food from oxidation and photodegradation, thereby helping to maintain the color and flavor of food and improve sensory evaluation. In addition, the glycosidic group and hydroxyl group in the grape seed anthocyanidin molecule can form ester bonds with fatty acids, and this structural diversity helps to improve its stability in different environments. In contrast, vitamin E is a fat-soluble vitamin whose molecular structure contains a terpenoid ring and a long side chain. The main antioxidant mechanism of vitamin E is to combine with free radicals by providing active hydrogen, thereby blocking the free radical chain reaction. Although the antioxidant effect of vitamin E is more limited to the lipid phase, grape seed anthocyanidin can play a role in the aqueous phase due to the presence of multiple phenolic hydroxyl groups in its molecular structure, providing more comprehensive protection.

[0118] In the additive preparation method of the present invention, arginine and trehalose together constitute the basis of the pretreatment solution, wherein arginine as an amino acid helps to improve the nutritional value and flavor of the product, while trehalose provides stability and protection due to its non-reducing sugar characteristics; the addition of whey protein enhances the nutritional value of the solution, and with the help of its emulsifying properties, it synergizes with other ingredients to improve the stability and texture of the seasoning; lecithin and as an emulsifier, it cooperates with whey protein to further stabilize the oil-water mixture and optimize the emulsifying properties of the seasoning; anhydrous potassium carbonate may enhance the binding force between the additive and the surface of the seasoning and adjust the pH value, affecting the flavor and stability of the product; grape seed anthocyanidins as a potent antioxidant not only enhance the color of the product, but also protect the product from oxidation and extend the shelf life. The interaction between the phenolic hydroxyl group of grape seed anthocyanidins and whey protein is mainly achieved through non-covalent binding, including hydrogen bonds, hydrophobic interactions and electrostatic forces. The phenolic hydroxyl group of grape seed anthocyanidins acts as a strong hydrogen donor and can form hydrogen bonds with the carbonyl and amino groups in whey protein. At the same time, there are hydrophobic interactions between the aromatic ring of grape seed anthocyanidins and the hydrophobic amino acid residues in whey protein. These interactions not only improve the stability of grape seed anthocyanidins and prevent their degradation under heat, light and enzymes, but also enhance the antioxidant capacity and emulsification of whey protein, thereby improving the overall performance of the additive. The synergistic effect of these ingredients enhances the nutritional value, sensory quality and stability of the seasoning, and works together to improve the quality and safety of the final product.

Claims

1. A process for preparing a semi-solid seasoning, characterized in that: The process is as follows: Step 1: Raw material acceptance: Check the supplier's qualification certificate to ensure that it meets food safety and quality standards, check the inspection report attached to the goods to confirm that the raw materials meet food safety standards, take samples of the raw materials, and conduct necessary tests to ensure the quality and safety of the raw materials; Step 2, pre-treatment: thoroughly clean the frozen chicken, pork, and beef to remove impurities and blood on the surface, and thaw the frozen meat to ensure that the meat is completely thawed for subsequent processing; Step 3, crushing / grinding: Use a bone crusher and bone mud machine to crush and grind the meat; Step 4, steaming: steam the meat to ensure that the meat is fully cooked and sterilized; Step 5, blending: blend at a temperature of 50-70°C, add seasonings, and stir in a steamer for 10-30 minutes to ensure uniform mixing; Step 6, shearing / emulsification: first add the additives, then perform shearing and emulsification at a speed of 2500-3500 rpm for 3-8 minutes to obtain a uniform semi-solid texture; Step 7, sterilization: sterilization treatment is carried out at a temperature of 90-100°C for 3-30 minutes to ensure the microbial safety of the product; Step 8: Inspection: Conduct physical and chemical index tests on the finished product, including but not limited to pH value and moisture content, and conduct microbiological index tests to ensure that the product meets food safety standards; Step 9, finished product storage: Semi-solid seasonings that have passed inspection can be stored and prepared for packaging and sales.

2. The process for preparing the semi-solid seasoning according to claim 1, characterized in that: The mass ratio of the chicken, pork and beef is 1-3:3-5:3-5.

3. The process for preparing the semi-solid seasoning according to claim 1, characterized in that: The crushing and grinding process is to make it reach 150-400 mesh.

4. The process for preparing the semi-solid seasoning according to claim 1, characterized in that: The steaming is to steam the meat at a temperature of 102-105° C. for 2-4 hours.

5. The process for preparing the semi-solid seasoning according to claim 1, characterized in that: The added amount of the seasoning is 1 to 3% of the total mass fraction.

6. The process for preparing the semi-solid seasoning according to claim 1 or 5, characterized in that: The seasoning is composed of stevioside, soy sauce, monosodium glutamate, salt, balsamic vinegar, lemon juice, onion powder, ginger powder, garlic powder and cumin powder in a mass ratio of 0.1-0.3:2-4:0.5-2:4-6:3-5:0.5-2:1-3:2-4:1-3:1-3.

7. The process for preparing the semi-solid seasoning according to claim 1, characterized in that: The additive is added in an amount of 0.5-2% by total mass.

8. The process for preparing the semi-solid seasoning according to claim 1, characterized in that: The shearing and emulsification treatment is performed at a rotation speed of 2500 to 3500 rpm for 3 to 8 minutes.

9. The process for preparing the semi-solid seasoning according to claim 1 or 7, characterized in that: The preparation method of the additive is as follows, in parts by weight: 1 to 3 parts of arginine and 1 to 3 parts of trehalose are added to 70 to 90 parts of water to form a pretreatment solution, 3 to 5 parts of whey protein, 0.1 to 0.3 parts of lecithin, 0.4 to 0.6 parts of anhydrous potassium carbonate and 0.01 to 0.03 parts of grape seed anthocyanidin are further added to the pretreatment solution, and then the solution is fully stirred in a water bath at 50 to 70° C. to prepare an additive.

10. A semi-solid seasoning, characterized in that: The preparation method is as described in any one of claims 1 to 9.

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