Tricholoma matsutake fresh compound seasoning and preparation method thereof

Abstract

The invention relates to the technical field of seasonings, and particularly discloses a tricholoma matsutake fresh compound seasoning and a preparation method thereof. The compound seasoning disclosed by the invention has a fermented product flavor, a mushroom compound flavor mainly comprising a tricholoma matsutake flavor, an aquatic product flavor and a fruit and vegetable flavor at the same time, the synergistic effect of all the components can effectively realize freshness improvement, a certain fishy smell removal effect is achieved under the condition that the taste of a meat product is reserved, and the compound seasoning has a good seasoning effect and is suitable for popularization and application. The defect that a traditional flavor enhancer is limited in seasoning effect is overcome, and the cooking requirement of meat food can be fully met.

Description

Technical Field

[0001] The present application relates to the technical field of condiments, and more specifically, to a fresh pine mushroom compound seasoning and a preparation method thereof. Background Art

[0002] Umami, also known as flavor enhancers, is a type of substance that can significantly enhance the umami taste of food. It can be used in the processing of vegetables, meat, poultry, aquatic products and other foods, and has a significant improvement on the eating experience. Chicken essence and MSG are typical representatives of traditional umami enhancers. The scientific name of MSG is sodium glutamate, which is the most widely used umami enhancer at home and abroad. When it coexists with salt, it can further enhance its flavoring effect. It is commonly found in soups, sausages, fish cakes, spicy soy sauce, canned foods and other products. Chicken essence is a umami enhancer developed on the basis of MSG. It is mainly made of chicken paste, chicken oil, eggs, yeast extract, essence and heat-reaction chicken powder as raw materials, and is supplemented with MSG, salt, sugar, spices, I+G, pigments and other auxiliary materials. It is processed through mixing, granulation, drying, cooling and other processes. It is a composite umami enhancer product with chicken flavor. Its main function in cooking is to enhance the freshness and meat flavor.

[0003] As people's understanding of food science gradually deepens, the high sodium content in traditional flavor enhancers has caused more and more concerns. MSG itself is sodium salt, and MSG often needs to be used with salt, so it is easy to cause the sodium content of food to be too high. As a product developed on the basis of MSG, chicken essence also inherited the defect of high sodium content of MSG, of which the salt content alone exceeds 40%. Sodium intake is closely related to health problems such as high blood pressure and cardiovascular disease, and excessive intake may have adverse effects on health. In addition, chicken essence also contains a variety of additives, such as preservatives, sweeteners, flavors, etc. Although these additives can improve the taste and extend the shelf life of the product, long-term intake is not only not beneficial to human health, but may even bring potential health risks.

[0004] Regarding the above-mentioned related technologies, the inventors believe that the sodium content of MSG and chicken essence is relatively high. MSG has no other function except enhancing the freshness and slightly improving the flavor. Although chicken essence can increase the meaty taste, it can easily mask the flavor of ingredients and other condiments, resulting in a single taste and lack of layers in the dishes. Therefore, the seasoning effect is limited and it is difficult to meet the cooking needs of meat products. Summary of the invention

[0005] In the related art, monosodium glutamate and chicken stock have high sodium content and limited seasoning effect, which is difficult to meet the cooking needs of meat products. In order to improve this defect, the present application provides a fresh pine mushroom composite seasoning and a preparation method thereof.

[0006] In the first aspect, the present application provides a fresh pine mushroom compound seasoning, which adopts the following technical solution: A fresh matsutake composite seasoning comprises the following components in parts by weight: 28-32 parts of edible salt, 45-55 parts of fermented corn flour, 8-10 parts of mushroom powder, 1.3-1.5 parts of aquatic product seasoning powder, 2.4-2.8 parts of fruit powder, 3-5 parts of vegetable powder, and 0.5-0.7 parts of yeast extract; the mushroom powder is prepared by mixing matsutake powder and straw mushroom powder in a weight ratio of 1:(0.14-0.18), and the aquatic product seasoning powder comprises shrimp shell powder.

[0007] By adopting the above technical scheme, the present application mixes matsutake powder and straw mushroom powder into mushroom powder, and the mushroom powder gives the composite seasoning a unique mushroom flavor. Among them, matsutake powder has obvious sweetness and umami, and can emit a strong creamy aroma, which can directly improve the taste of meat food; while the aroma of straw mushroom powder is more fresh and elegant, and can form a good complementary effect with the aroma of matsutake powder within the scope specified in the present application, and straw mushroom powder can also neutralize the fishy smell of meat, while not interfering with the flavor of matsutake powder and meat ingredients. In addition, the umami of straw mushroom powder can also blend with the umami of aquatic product seasoning powder, thereby enriching the layering of umami. As the component with the highest proportion in the composite seasoning, fermented corn can dilute edible salt, and cooperate with yeast extract to give the composite seasoning a unique fermented product flavor. This fermented product flavor can serve as the base of matsutake flavor, making the overall flavor layering of the composite seasoning more obvious. The composite seasoning of the present application has the flavor of fermented products, the composite flavor of mushrooms with Matsutake flavor as the main component, the flavor of aquatic products and the flavor of fruits and vegetables. The synergistic effect between the components can effectively enhance the freshness, and has a certain deodorizing effect while retaining the taste of the meat product itself. It has a good seasoning effect, overcomes the defect of the limited seasoning effect of traditional flavor enhancers, and can fully meet the cooking needs of meat products.

[0008] Preferably, the fermented corn flour is prepared according to the following method: (1) corn flour and corn husk residue are mixed, and after impurities are removed and washed, they are drained to obtain dry material, the dry material is soaked in water, and then amylase is added to the obtained mixed solution, and enzymolysis is performed under heating conditions in a water bath. After the enzymolysis is completed, the enzyme is heated to kill the enzyme to obtain a corn flour enzymolysis solution, and the solution is cooled for standby use; (2) adding Lactobacillus plantarum and Saccharomyces cerevisiae to the corn flour hydrolysate, sterilizing the corn flour fermentation liquid after heat preservation and fermentation, and freeze-drying the corn flour fermentation liquid to obtain fermented corn flour.

[0009] By adopting the above technical scheme, the present application first enzymatically hydrolyzes corn flour and corn husk residue to obtain corn flour enzymatic hydrolysate, and then ferments the corn flour enzymatic hydrolysate to obtain fermented corn flour. The enzymatic hydrolysis of amylase can degrade the starch in corn flour and corn husk residue, and while producing small molecule sugars, corn flour and corn husk residue are more easily utilized by plant lactobacillus and brewer's yeast, which helps to fully realize the fermentation of corn flour and corn husk residue.

[0010] Preferably, in step (1) of preparing the fermented corn flour, cellulase is also added to the mixed solution.

[0011] By adopting the above technical scheme, cellulase can degrade cellulose in corn flour and corn husk residue, and while producing small molecule sugars, make corn flour and corn husk residue more easily utilized by Lactobacillus plantarum and Saccharomyces cerevisiae, which helps to fully realize the fermentation of corn flour and corn husk residue.

[0012] Preferably, in step (1) of preparing the fermented corn flour, pectinase is also added to the mixed solution.

[0013] By adopting the above technical scheme, pectinase can degrade the pectin in corn flour and corn husk residue, making the corn flour and corn husk residue easier to be utilized by Lactobacillus plantarum and Saccharomyces cerevisiae, and helping to fully realize the fermentation of corn flour and corn husk residue.

[0014] Preferably, in step (2) of preparing the fermented corn flour, a pine mushroom flavoring agent is added to the corn flour fermentation liquid before freeze-drying, wherein the flavoring agent is an aqueous solution containing pine mushroom flavoring amino acids.

[0015] By adopting the above technical scheme, the fermentation treatment can produce a porous structure on the particle surface of corn flour and corn husk residue, and the addition of pine mushroom flavoring agent can make these porous structures absorb the pine mushroom flavoring amino acids in the pine mushroom flavoring agent, which can make the pine mushroom flavor of the compound seasoning more intense and help improve the seasoning effect of the compound seasoning.

[0016] Preferably, the Tricholoma matsutake flavor is prepared according to the following method: (1) washing fresh pine mushrooms, drying them with hot air, and then ultrafine grinding them to obtain ultrafine pine mushroom powder; adding the ultrafine pine mushroom powder to hydrochloric acid for acid hydrolysis; and then rotary evaporating to remove the hydrochloric acid to obtain an acid hydrolyzate; (2) The acid hydrolyzate is ultrasonically treated to obtain an ultrasonic extract, which is acidified with acetic acid, and then ethanol is added for alcohol precipitation. The precipitate is removed after centrifugation, and the remaining supernatant is the pine mushroom flavoring agent.

[0017] By adopting the above technical scheme, the present application first dries and crushes the matsutake mushrooms, then hydrolyzes the peptide chains in the matsutake mushroom ultrafine powder by acid hydrolysis and releases the flavoring amino acids, and after further extraction and impurity removal, a matsutake mushroom flavoring agent containing matsutake mushroom flavoring amino acids is obtained.

[0018] Preferably, the aquatic product seasoning powder further comprises tilapia flavor seasoning, and the tilapia flavor seasoning is prepared according to the following method: (1) grinding tilapia processing byproducts to obtain tilapia residues, mixing the tilapia residues with water and performing enzymolysis using a protease, heating and deactivating the enzyme after the enzymolysis is completed to obtain a fish residue enzymolysis liquid, inoculating lactobacillus into the fish residue enzymolysis liquid, and then performing constant temperature fermentation to obtain a fish residue fermentation liquid for standby use; (2) Add reducing sugar, thiamine and cysteine ​​to the fish residue fermentation liquid, and obtain tilapia flavor seasoning after heating reaction.

[0019] By adopting the above technical scheme, the present application performs enzymatic hydrolysis and fermentation on tilapia byproducts to obtain fish residue fermentation liquid containing tilapia protein degradation products. By adding reducing sugar, thiamine and cysteine ​​to the tilapia protein degradation products and heating them, the reducing sugar can react with the tilapia protein degradation products to produce a Maillard reaction, thereby obtaining a tilapia flavor seasoning with a unique flavor and color, which can effectively improve the freshness enhancement and seasoning effects of the composite seasoning.

[0020] Preferably, the amount of reducing sugar used is 1-1.2% of the total weight of the fish residue fermentation liquid.

[0021] By adopting the above technical solution, the present application optimizes the dosage range of reducing sugar, which helps to improve the flavor enhancement and flavoring effects of the compound seasoning.

[0022] Preferably, the reducing sugar includes at least one of xylose and glucose.

[0023] By adopting the above technical solution, the present application optimizes the specific type of reducing sugar. When the reaction system contains these two reducing sugars at the same time, the tilapia flavor seasoning can more effectively improve the overall flavor enhancement and seasoning effect of the composite seasoning.

[0024] In a second aspect, the present application provides a method for preparing a fresh Matsutake compound seasoning, using the following technical solution.

[0025] A method for preparing a fresh pine mushroom composite seasoning comprises the following steps: (1) mixing fermented corn flour, mushroom powder, aquatic product seasoning powder, fruit powder, vegetable powder, and yeast extract to obtain a base material; (2) Mix the base material with edible salt to obtain a fresh pine mushroom compound seasoning.

[0026] By adopting the above technical scheme, the present application first mixes the raw materials except the edible salt to prepare the base material, and then mixes the base material with the edible salt to obtain the fresh Matsutake compound seasoning.

[0027] In summary, this application has the following beneficial effects: 1. The composite seasoning of the present application has the flavor of fermented products, the composite flavor of mushrooms with matsutake flavor as the main component, the flavor of aquatic products, and the flavor of fruits and vegetables. The synergistic effect between the components can effectively enhance the freshness, and it has a certain deodorizing effect while retaining the taste of the meat product itself. It has a good seasoning effect, overcomes the defect of the limited seasoning effect of traditional flavor enhancers, and can fully meet the cooking needs of meat products.

[0028] 2. The present application uses amylase, cellulase and pectinase to enzymolyze corn flour and corn husk residue, so that corn flour and corn husk residue are more easily utilized by Lactobacillus plantarum and Saccharomyces cerevisiae, which helps to fully realize the fermentation of corn flour and corn husk residue. The fermentation treatment can produce porous structures on the particle surfaces of corn flour and corn husk residue, and the addition of pine mushroom flavoring agent can make these porous structures absorb pine mushroom flavoring amino acids in the pine mushroom flavoring agent, which can make the pine mushroom flavor of the compound seasoning more intense, and help to improve the seasoning effect of the compound seasoning.

[0029] 3. The present application performs enzymatic hydrolysis and fermentation on tilapia byproducts to obtain fish residue fermentation liquid containing tilapia protein degradation products. By adding reducing sugar, thiamine and cysteine ​​to the tilapia protein degradation products and heating them, the reducing sugar can react with the tilapia protein degradation products to produce a Maillard reaction, thereby obtaining a tilapia flavor seasoning with a unique flavor and color, which can effectively improve the freshness enhancement and seasoning effects of the composite seasoning. DETAILED DESCRIPTION

[0030] The present application is further described in detail below in conjunction with embodiments, preparation examples and comparative examples. The raw materials involved in the present application can all be obtained commercially.

[0031] Preparation example of fermented corn flour The following is an explanation using Preparation Example 1.

[0032] Preparation Example 1 In this preparation example, the corn variety is Xianyu 335, the average particle size of corn flour is 530 μm, the average particle size of corn husk residue is 820 μm, the model of amylase is AHA-400, the dosage of amylase is 1% of the total weight of dry material, and the dosage of Lactobacillus plantarum and Saccharomyces cerevisiae are both 3% of the corn flour enzymatic hydrolysate.

[0033] In this preparation example, fermented corn flour was prepared according to the following method: (1) corn flour and corn husk residue are mixed in a weight ratio of 7:3, and after impurities are removed and washed, they are drained to obtain a dry material, and the dry material is soaked in water twice its weight, and after soaking for 24 hours, amylase is added to the obtained mixed solution, and enzymolysis is performed in a water bath at 70° C. for 2 hours. After the enzymolysis is completed, the enzyme is heated to inactivate the enzyme to obtain a corn flour enzymolysis solution, and the solution is cooled for later use; (2) adding Lactobacillus plantarum and Saccharomyces cerevisiae to the corn flour hydrolysate, fermenting at 28° C. for 48 h, sterilizing the fermented corn flour liquid, and freeze-drying the fermented corn flour liquid to obtain fermented corn flour.

[0034] Preparation Example 2 The difference between this preparation example and preparation example 1 is that in step (1) of preparing fermented corn flour, cellulase is also added to the mixed solution, the enzyme activity of the cellulase is 100000 U / g, and the amount used is 0.5% of the total weight of the dry material.

[0035] Preparation Example 3 The difference between this preparation example and preparation example 2 is that in step (1) of preparing fermented corn flour, pectinase is also added to the mixed solution, and the enzyme activity of cellulase is 150,000 U / g, and the amount used is 0.5% of the total weight of the dry material.

[0036] Preparation Example 4 The difference between this preparation example and preparation example 3 is that in step (2) of preparing fermented corn flour, a pine mushroom flavoring agent is added to the corn flour fermentation liquid before freeze-drying, and the amount of the pine mushroom flavoring agent is 10% of the total weight of the corn flour fermentation liquid.

[0037] The pine mushroom flavor is prepared as follows: (1) 2 g of fresh matsutake mushrooms were washed and dried with hot air for 4 h, and then ultrafinely crushed to obtain ultrafine matsutake mushroom powder with an average particle size of 2 μm. The ultrafine matsutake mushroom powder was added to 6 mol / L hydrochloric acid, and acid-hydrolyzed at a constant temperature of 100° C. for 6 h, and then the hydrochloric acid was removed by rotary evaporation to obtain an acid hydrolyzate; (2) The acid hydrolyzate was ultrasonically treated at a power of 100 W for 15 min to obtain an ultrasonic extract, which was acidified with acetic acid and the pH was adjusted to 4. Ethanol in an amount equal to that of the ultrasonic extract was then added for alcohol precipitation. The mixture was centrifuged at 4000 r / min for 10 min to remove the precipitate. The remaining supernatant was the matsutake flavoring agent.

[0038] Preparation Example of Tilapia Flavor Seasoning The following is an explanation using Preparation Example 5.

[0039] Preparation Example 5 In this preparation example, the protease is prepared by mixing papain and flavor protease in a weight ratio of 1:1, and the amount of the protease is 5% of the weight of the tilapia residue; the lactobacillus is prepared by mixing Lactobacillus casei (Lc) and Lactobacillus plantarum (Lp) in a weight ratio of 1:1, and the total inoculation amount of the lactobacillus is 2% of the total weight of the fish residue enzymatic hydrolyzate. Glucose is selected as the reducing sugar, and the amount of the reducing sugar is 0.8% of the total weight of the fish residue fermentation liquid, and the amounts of thiamine and cysteine ​​are both 0.2% of the total weight of the fish residue fermentation liquid.

[0040] In this preparation example, the tilapia flavor seasoning is prepared according to the following method: (1) grinding tilapia processing byproducts to obtain tilapia residue, mixing the tilapia residue and water in a weight ratio of 1:4, performing enzymolysis at 45° C. using a protease for 6 h, heating and deactivating the enzyme after the enzymolysis to obtain a fish residue enzymolysis solution, inoculating lactobacillus into the fish residue enzymolysis solution, and then fermenting at 37° C. for 14 h to obtain a fish residue fermentation solution for later use; (2) Reducing sugar, thiamine and cysteine ​​were added to the fish residue fermentation liquid, and the mixture was heated at 110° C. for 40 min to obtain a tilapia flavor seasoning.

[0041] As shown in Table 1, the difference between Preparation Examples 5-8 is that the weight percentage of reducing sugar used in the fish residue fermentation liquid (referred to as reducing sugar percentage) is different.

[0042] Table 1 Reducing sugar ratio sample Reducing sugar percentage / % Preparation Example 5 0.8 Preparation Example 6 1 Preparation Example 7 1.1 Preparation Example 8 1.2 Preparation Example 9 The difference between this preparation example and preparation example 8 is that the reducing sugar is a mixture of glucose and xylose in a weight ratio of 1:1. Example

[0043] Examples 1-5 The following description is given by taking Example 1 as an example.

[0044] Example 1 In this embodiment, fermented corn flour is prepared according to the method of Preparation Example 1, the mushroom powder is a mixture of Matsutake powder and Straw mushroom powder in a weight ratio of 1:12, the aquatic product seasoning powder is shrimp shell powder (from South American shrimp), the fruit powder is apple powder, and the vegetable powder is carrot powder.

[0045] The present embodiment provides a fresh matsutake composite seasoning, comprising the following components: 28 g edible salt, 45 g fermented corn flour, 8 g mushroom powder, 1.3 g aquatic product seasoning powder, 2.4 g fruit powder, 3 g vegetable powder, and 0.5 g yeast extract.

[0046] This embodiment provides a method for preparing a fresh pine mushroom composite seasoning, comprising the following steps: (1) mixing fermented corn flour, mushroom powder, aquatic product seasoning powder, fruit powder, vegetable powder, and yeast extract to obtain a base material; (2) Mix the base material with edible salt to obtain a fresh pine mushroom compound seasoning.

[0047] As shown in Table 2, the main difference between Examples 1-5 is that the raw material ratios of the compound seasoning are different.

[0048] Table 2 Raw material ratio of compound seasoning sample Example 1 Example 2 Example 3 Example 4 Example 5 Edible salt / g 28 29 30 31 32 Fermented corn flour / g 45 47 50 52 55 Mushroom powder / g 8 8.5 9 9.5 10 Aquatic product seasoning powder / g 1.3 1.35 1.4 1.45 1.5 Fruit powder / g 2.4 2.5 2.6 2.7 2.8 Vegetable powder / g 3 3.5 4 4.5 5 Yeast extract / g 0.5 0.55 0.6 0.65 0.7 Example 6 The difference between this embodiment and embodiment 5 is that the fermented corn flour is prepared according to the method of preparation example 2.

[0049] Example 7 The difference between this embodiment and embodiment 5 is that the fermented corn flour is prepared according to the method of preparation example 3.

[0050] Example 8 The difference between this embodiment and embodiment 5 is that the fermented corn flour is prepared according to the method of preparation example 4.

[0051] Example 9 The difference between this embodiment and embodiment 8 is that the aquatic product seasoning powder further includes tilapia flavor seasoning, the amount of tilapia flavor seasoning accounts for 35% of the total weight of the aquatic product seasoning powder, and the tilapia flavor seasoning is prepared according to the method of preparation example 5.

[0052] Example 10 The difference between this embodiment and embodiment 9 is that the tilapia flavor seasoning is prepared according to the method of preparation example 6.

[0053] Embodiment 11 The difference between this embodiment and embodiment 9 is that the tilapia flavor seasoning is prepared according to the method of preparation example 7.

[0054] Example 12 The difference between this embodiment and embodiment 9 is that the tilapia flavor seasoning is prepared according to the method of preparation example 8.

[0055] Embodiment 13 The difference between this embodiment and embodiment 9 is that the tilapia flavor seasoning is prepared according to the method of preparation example 9.

[0056] Comparative Example Comparative Example 1 The seasoning selected in this comparative example is Taitai Le chicken essence.

[0057] Comparative Example 2 The difference between this comparative example and Example 1 is that the components of the composite seasoning do not include mushroom powder.

[0058] Comparative Example 3 The difference between this comparative example and Example 1 is that the components of the mushroom powder do not include straw mushroom powder.

[0059] Comparative Example 4 The difference between this comparative example and Example 1 is that the components of the compound seasoning do not include aquatic product seasoning powder.

[0060] Comparative Example 5 The difference between this comparative example and Example 1 is that the components of the compound seasoning do not include yeast extract.

[0061] Performance testing methods The cooking method includes the following steps: (1) Take 1 kg of beef shank, remove the fascia and soak in cold water for 6 h, drain the water and blanch in water, skim off the foam after the water boils, then remove and let cool; (2) Put 2L of water and 50g of compound seasoning (chicken essence in comparative example 1) into a pot, bring to a boil over high heat, cover and simmer over low heat for 4h, then remove from the pot and serve on a plate, and wait for tasting.

[0062] Sensory evaluation method: The mutton cooked with the spices and condiments of each embodiment and comparative example was subjected to sensory evaluation using a nine-point scale method, and a corresponding score between 1 and 9 was assigned according to the tasting experience of the meat dish, and the higher the score, the better the tasting experience. Ten judges were set up in each group, and the average of the scores of the ten judges was taken as the final score of the group. The results are shown in Table 3.

[0063] Table 3 Evaluation results Combining Examples 1-5 and Comparative Example 1 and Table 3, it can be seen that the evaluation results obtained in Examples 1-5 are all higher than those in Comparative Example 1, indicating that the Matsutake fresh compound seasoning of the present application has better seasoning and flavor-enhancing effects than commercially available chicken essence products, overcomes the defect of limited seasoning effect of traditional flavor enhancers, fully improves the tasting experience of meat dishes, and can fully meet the cooking needs of meat products.

[0064] Combining Example 1 and Comparative Examples 2-5 and Table 3, it can be seen that the scores measured in Example 1 are all higher than those in Comparative Examples 2-7. This is because the composite seasoning of the present application has the flavor of fermented products, the composite flavor of mushrooms with matsutake flavor as the main flavor, the flavor of aquatic products, and the flavor of fruits and vegetables, and the synergistic effect between the components can effectively achieve freshness enhancement, and has a certain deodorizing effect while retaining the taste of the meat product itself, has a good seasoning effect, overcomes the defect of the limited seasoning effect of traditional flavor enhancers, and can fully meet the cooking needs of meat products. However, Comparative Examples 2-7 did not achieve the synergistic effect of Example 1, so the seasoning and freshness enhancement effects measured were all poor.

[0065] Combining Example 5 and Example 6-8 with Table 3, it can be seen that the scores of Examples 5-8 increase successively. This is because the present application uses amylase, cellulase, and pectinase to enzymolyze corn flour and corn husk residue together, making corn flour and corn husk residue more easily utilized by Lactobacillus plantarum and Saccharomyces cerevisiae, and fully realizing the fermentation of corn flour and corn husk residue. Fermentation treatment can produce porous structures on the particle surfaces of corn flour and corn husk residue, and the addition of pine mushroom flavoring can make these porous structures absorb pine mushroom flavoring amino acids in the pine mushroom flavoring, which can make the pine mushroom flavor of the composite seasoning more intense, and help improve the seasoning effect of the composite seasoning.

[0066] It can be seen from Example 8, Examples 9-12 and Table 3 that the scores measured in Examples 9-12 gradually increase, indicating that the tilapia flavor seasoning can effectively improve the flavor enhancement and seasoning effects of the composite seasoning, and when the amount of reducing sugar is 1-1.2% of the total weight of the fish residue fermentation liquid, the composite seasoning with the addition of tilapia flavor seasoning helps to fully improve the seasoning and flavor enhancement effect of the composite seasoning.

[0067] It can be seen from Example 12, Example 13 and Table 3 that when the reaction system contains both reducing sugars, the tilapia flavor seasoning can more effectively improve the overall flavor enhancement and seasoning effect of the composite seasoning.

[0068] The above embodiments are merely explanations of the present application and are not limitations of the present application. After reading this specification, those skilled in the art may make modifications to the embodiments of the present application without any creative contribution as needed. However, as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A fresh pine mushroom composite seasoning, characterized in that: The invention comprises the following components in parts by weight: 28-32 parts of edible salt, 45-55 parts of fermented corn flour, 8-10 parts of mushroom powder, 1.3-1.5 parts of aquatic product seasoning powder, 2.4-2.8 parts of fruit powder, 3-5 parts of vegetable powder and 0.5-0.7 parts of yeast extract; the mushroom powder is prepared by mixing pine mushroom powder and straw mushroom powder in a weight ratio of 1: (0.14-0.18), and the aquatic product seasoning powder comprises shrimp shell powder.

2. The fresh pine mushroom composite seasoning according to claim 1, characterized in that The fermented corn flour is prepared as follows: (1) corn flour and corn husk residue are mixed, and after removing impurities and washing, they are drained to obtain dry material, and the dry material is soaked in water, and then amylase is added to the obtained mixed solution, and enzymolysis is performed under heating conditions in a water bath. After the enzymolysis is completed, the enzyme is heated to inactivate the enzyme to obtain corn flour enzymolysis liquid, and the corn flour enzymolysis liquid is cooled for later use; (2) Adding Lactobacillus plantarum and Saccharomyces cerevisiae to the corn flour hydrolysate, sterilizing the corn flour fermentation liquid after heat preservation and fermentation, and freeze-drying the corn flour fermentation liquid to obtain fermented corn flour.

3. The fresh pine mushroom composite seasoning according to claim 2, characterized in that In the step (1) of preparing the fermented corn flour, cellulase is also added to the mixed solution.

4. The fresh pine mushroom composite seasoning according to claim 3, characterized in that In the step (1) of preparing the fermented corn flour, pectinase is also added to the mixed solution.

5. The fresh pine mushroom composite seasoning according to claim 2, characterized in that: In step (2) of preparing the fermented corn flour, a pine mushroom flavoring agent is added to the corn flour fermentation liquid before freeze-drying. The flavoring agent is an aqueous solution containing pine mushroom flavoring amino acids.

6. The fresh pine mushroom composite seasoning according to claim 5, characterized in that: The Tricholoma matsutake flavor is prepared according to the following method: (1) washing fresh matsutake mushrooms, drying them with hot air, and then ultrafine grinding them to obtain ultrafine matsutake mushroom powder. The ultrafine matsutake mushroom powder is added to hydrochloric acid for acid hydrolysis, and then the hydrochloric acid is removed by rotary evaporation to obtain an acid hydrolysis solution; (2) The acid hydrolyzate is ultrasonically treated to obtain an ultrasonic extract, which is acidified with acetic acid, and then ethanol is added for alcohol precipitation. The precipitate is removed after centrifugation, and the remaining supernatant is the Matsutake flavoring agent.

7. The fresh pine mushroom composite seasoning according to claim 1, characterized in that: The aquatic product seasoning powder also includes tilapia flavor seasoning, and the tilapia flavor seasoning is prepared according to the following method: (1) grinding tilapia processing byproducts to obtain tilapia residue, mixing the tilapia residue with water and performing enzymolysis using a protease, heating and killing the enzyme after the enzymolysis to obtain a fish residue enzymolysis liquid, inoculating lactobacillus into the fish residue enzymolysis liquid, and then performing constant temperature fermentation to obtain a fish residue fermentation liquid for later use; (2) Reducing sugar, thiamine and cysteine ​​are added to the fish residue fermentation liquid, and a tilapia flavor seasoning is obtained after a heating reaction.

8. The fresh pine mushroom composite seasoning according to claim 7, characterized in that: The amount of reducing sugar used is 1-1.2% of the total weight of the fish residue fermentation liquid.

9. The fresh pine mushroom composite seasoning according to claim 8, characterized in that: The reducing sugar includes at least one of xylose and glucose.

10. The method for preparing the fresh pine mushroom composite seasoning according to any one of claims 1 to 9, characterized in that: The following steps are involved: (1) Mixing fermented corn flour, mushroom powder, aquatic product seasoning powder, fruit powder, vegetable powder, and yeast extract to obtain a base material; (2) Mix the base material with edible salt to obtain a fresh Matsutake compound seasoning.

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