Flavored fresh and fragrant paste and preparation method thereof

Abstract

The invention belongs to the field of seasoning preparation, and particularly relates to flavored fresh and fragrant paste and a preparation method thereof. A to-be-fermented mixture is fermented by adopting a flavor improving fermentation inoculant, obtained flavor components are fully adsorbed by a compound solution with a slow release effect, and the obtained flavor fermentation composition has a compound flavor; the suspension formed through non-covalent interaction combination is rich in fragrance level, the appetite can be enhanced while the peculiar smell is covered, and the fragrance and the delicate flavor of the freshness-enhancing and fragrance-improving agent obtained by mixing the freshness-enhancing and fragrance-improving mixture can be continuously released; the stability-maintaining fresh-keeping mixture can remove free radicals and has the effects of inhibiting bacteria, keeping fresh and maintaining stability, the flavor fermentation composition is uniformly dispersed in the seasoning paste, and after sterilization, the prepared flavor fresh and fragrant paste is excellent and mellow in flavor, low in salt content, lasting in palatable taste, strong in fishy smell removal effect and high in stability, and the flavor does not change after storage.

Description

Technical Field

[0001] The invention belongs to the field of seasoning preparation, and particularly relates to a flavorful and fragrant paste and a preparation method thereof. Background Art

[0002] Flavoring paste is a semi-solid compound seasoning made from livestock and poultry bones, yeast extract, hydrolyzed vegetable protein, reducing sugars, and spices. It undergoes a modern bio-enzymatic hydrolysis, Maillard reaction, and concentration process. This brown paste boasts high freshness, high concentration, heat resistance, low fat, and a long-lasting flavor.

[0003] Adding 0.2–3% to savory foods like meat products, marinated foods, soups, hot pot bases, crayfish, and barbecue can instantly impart a rich, authentic, natural meaty aroma and lasting umami flavor, complementing the flavor deficiencies of traditional cooking methods. Spices and yeast extract synergize to mask the muttony odors of livestock, poultry, and aquatic products, resulting in a purer taste. A small amount can replace some of the raw bone broth or spices, shortening the process and enabling standardized, large-scale production.

[0004] Currently, the preparation technology of existing seasoning and fragrant pastes has the following problems: First, existing seasoning and fragrant pastes are very likely to produce sulfur and burnt smells, resulting in poor product flavor and excessively high salt content; second, the flavor of existing seasoning and fragrant pastes is short-lived and has poor effect in removing fishy smell from meat materials; third, existing seasoning and fragrant pastes have poor stability, and the physical state and flavor of the seasoning and fragrant pastes will undergo significant changes after storage. Summary of the Invention

[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a flavorful and fragrant paste and a preparation method thereof. In order to solve the problems of the existing flavorful and fragrant pastes such as poor flavor, high salt content, short-lived umami, poor fishy removal effect, poor stability, and change in flavor after storage, the present invention uses a flavor fermentation composition, a flavor enhancer and fragrance enhancer, and a stabilizing and fresh-keeping mixture for mixing. The prepared flavorful and fragrant paste has excellent and mellow flavor, low salt content, long-lasting umami, strong fishy removal effect, high stability, and the flavor does not change after storage.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is as follows: the present invention provides a flavorful and fragrant ointment, the raw materials for preparing the flavorful and fragrant ointment specifically include the following components in parts by weight: 15-18 parts of flavor fermentation composition, 22-26 parts of flavor enhancer, 1.3-1.6 parts of resveratrol, 1.2-1.4 parts of chlorogenic acid, 0.8-1.2 parts of potassium cinnamate, 1.1-1.3 parts of eugenol, and 0.8-1.2 parts of sucrose fatty acid ester.

[0007] Preferably, the raw materials for preparing the flavor fermentation composition include the following components in parts by weight: 3-5 parts of dried scallops, 4-7 parts of ham slices, 3.5-4.5 parts of bonito flakes, 2.8-3.6 parts of flower mushrooms, 2.5-3.5 parts of kelp, 3.6-4.7 parts of tuna meat, 1.1-1.3 parts of flavor-enhancing fermentation bacteria agent, 1.5-1.8 parts of γ-decalactone, 2.2-2.7 parts of naringin, 1.3-1.6 parts of limonene, and 1.2-1.4 parts of vanillin.

[0008] Furthermore, the flavor-enhancing fermentation agent is composed of Lactobacillus salami, Lactobacillus paracasei, and Kazakhstan monosporic yeast, with a weight ratio of 1.2:0.9:1. The Lactobacillus salami was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC1.10651, the Lactobacillus paracasei was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC1.570, and the Kazakhstan monosporic yeast was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC2.225.

[0009] Preferably, the raw materials for preparing the flavor enhancer include the following components in parts by weight: 2.6-2.9 parts of porcini, 2.2-2.5 parts of seaweed, 1.5-1.9 parts of dried shrimp, 2.2-2.4 parts of coriander roots, 1.3-1.6 parts of lemon leaves, 1.4-1.7 parts of white cardamom, 1.6-1.8 parts of pine nuts, 0.8-1.2 parts of 1-octen-3-ol, 1.1-1.3 parts of γ-nonalactone, 0.5-0.8 parts of 3-methylthiopropionaldehyde, 1.2-1.5 parts of methyl cellulose, and 1.3-1.6 parts of maltose.

[0010] Preferably, the method for preparing the flavor fermentation composition comprises the following steps: S1. Place dried scallops, ham slices, bonito flakes, shiitake mushrooms, kelp, and ultrapure water into a 1.2-1.6 kW refiner at a refining temperature of 65-75° C. for 35-40 min at a refining speed of 13,000-16,000 r / min to obtain a flavorful slurry. S2. Place the tuna meat in a grinder with a power of 1.5-1.8 kW, grind it at a temperature of 23-28° C., grind it for 15-20 min, and grind it at a speed of 3500-4500 r / min. Then place the tuna meat and the umami slurry prepared in S1 in a blender with a power of 2.2 kW, stir it at a temperature of 25° C., stir it at a speed of 500 r / min, and stir it for 20 min, and mix them to obtain a mixture to be fermented; S3. Inoculate the flavor-enhancing fermentation agent into a 5% glucose solution, place the solution in a constant temperature shaker with a power of 1.8-2.4 kW, culture at a constant temperature shaker temperature of 28° C., a constant temperature shaker duration of 24 hours, and a constant temperature shaker rotation speed of 350 r / min, and culture to obtain an activated bacterial solution; S4, placing the activated bacterial liquid prepared in S3 and the fermented mixture prepared in S2 into a fermentation tank with a power of 2.2-2.6 kW, stirring and fermenting at a temperature of 28° C., a stirring and fermenting time of 36-48 h, and a stirring and fermenting speed of 120 r / min, and obtaining flavor components after stirring and fermenting; S5. Place γ-decalactone, naringin, limonene, vanillin, and 70% ethanol solution into a reactor with a power of 2.5-3.2 kW, react at a temperature of 25° C., a reaction time of 4 h, and a reaction speed of 100 r / min to obtain a complex solution; S6. The flavor component prepared in S4 is put into the complex solution prepared in S5, and the mixture is placed in a stirrer with a power of 2.2 kW, a stirring temperature of 25°C, a stirring speed of 500 r / min, and a stirring time of 25 min for stirring adsorption. The mixture is placed in a freeze dryer with a power of 2.3-2.8 kW, a freeze drying temperature of -40°C, and a freeze drying time of 4 h for freeze drying to obtain a flavor fermentation composition.

[0011] Furthermore, in S1, the material-liquid ratio of the dried scallop to ultrapure water is 1:2.5 g / mL.

[0012] Furthermore, in S3, the material-liquid ratio of the flavor-enhancing fermentation agent to the 5% glucose solution is 1:100 g / mL.

[0013] Furthermore, in S5, the mass fraction of the γ-decalactone in the 70% ethanol solution is 0.2%.

[0014] Preferably, the preparation method of the flavoring and flavoring agent comprises the following steps: L1. Put the porcini, laver, and dried shrimp into a powder grinder with a power of 1.8 kW, the powdering temperature is 28° C., the powdering time is 15-25 min, and the powdering speed is 18000 r / min. After powdering, put them into a blender with white miso and fermented black beans with a power of 1.5-1.8 kW, the stirring temperature is 25-28° C., the stirring speed is 500 r / min, and the stirring time is 20-25 min. After mixing, a flavor enhancer is obtained; L2. Place coriander roots, lemon leaves, white cardamom, and pine nuts in a grinder with a power of 1.5-1.8 kW, a grinding temperature of 23-28° C., a grinding time of 15-20 min, and a grinding speed of 3500-4500 r / min. After grinding, place the mixture with 70% ethanol solution in an ultrasonic extractor with a power of 1.5 kW, an ultrasonic frequency of 20 kHz, an ultrasonic extraction temperature of 40° C., and an ultrasonic extraction time of 30 min. After ultrasonic extraction, obtain a fragrance solution; L3, the flavor enhancer prepared in L1 and the flavoring liquid prepared in L2 are placed in a stirring tank with a power of 1.5-1.8 kW, the stirring temperature is 25-28 ° C, the stirring speed is 130-150 r / min, the stirring time is 15-25 min, and the flavoring mixture is obtained; L4, 1-octen-3-ol, γ-nonalactone, 3-methylthiopropionaldehyde, methylcellulose, maltose, and 50% ethanol solution were placed in a reactor with a power of 2.5-3.2 kW, the reaction temperature was 40°C, the reaction time was 3 h, and the reaction speed was 300 r / min to react to obtain a suspension; L5. Add the flavor-enhancing and flavor-enhancing mixture prepared in L3 into the suspension prepared in L4, stirring at a temperature of 25-28°C, a stirring speed of 500 r / min, and a stirring time of 20-25 min to obtain a flavor-enhancing and flavor-enhancing agent.

[0015] Furthermore, in L2, the solid-liquid ratio of the coriander root to the 70% ethanol solution is 1:5 g / mL.

[0016] Furthermore, in L4, the mass fraction of the 1-octen-3-ol in the 50% ethanol solution is 0.2%.

[0017] The present invention also provides a method for preparing a flavorful and fragrant paste, which specifically comprises the following steps: Step 1: Place resveratrol, chlorogenic acid, potassium cinnamate, eugenol, and sucrose fatty acid ester into a 2.2 kW stirrer at a stirring temperature of 25° C., a stirring speed of 500 r / min, and a stirring time of 15 min to obtain a stabilizing and fresh-keeping mixture; Step 2: Add the flavoring agent to the stabilizing and preservative mixture prepared in step 1, stirring at a temperature of 28° C., a stirring speed of 500 r / min, and a stirring time of 15 min to obtain a seasoning paste; Step 3: Place the flavor fermentation composition and the flavoring paste prepared in step 2 into an ultrasonic stirrer with a power of 1.8-2.5 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 25-30°C, and a stirring time of 10-15 min. Evenly disperse them, place them in an ultraviolet lamp sterilizer with a power of 1.4 kW, a ultraviolet lamp sterilization wavelength of 253.7 nm, a ultraviolet lamp sterilization temperature of 28°C, and an ultraviolet lamp sterilization time of 40 min. After ultraviolet lamp sterilization, a flavorful paste is obtained.

[0018] The beneficial effects achieved by the present invention are as follows: The invention adopts dried scallops, ham slices, bonito flakes, shiitake mushrooms, kelp and ultrapure water, and mixes and grinds them to obtain an umami slurry rich in succinic acid, glutamic acid, inosinic acid, guanylic acid and shiitake mushroom essence, with a complex aroma, which can form a taste amplification effect, and the contained fucoidan can enhance the efficiency of saliva in capturing umami molecules. Tuna is crushed and mixed with the umami slurry, and fermented with an activated bacterial liquid containing Lactobacillus salviae, Lactobacillus paracasei and monosporic Kazakhstan yeast. The extracellular protease of the flavor-enhancing fermentation agent synergistically hydrolyzes the tuna myofibrillar protein, actomyosin and kelp collagen in the umami slurry to produce a product. Raw small peptides and free amino acids have an umami-enhancing effect. Glutaminase in the monosporous Kazakh yeast further converts glutamine into glutamate, continuously amplifying the umami taste. The resulting flavor components have multi-dimensional complex flavors and aromas. γ-Decalactone is mixed with naringin, limonene, vanillin, and 70% ethanol solution to form a complex with a sustained-release effect through non-covalent interaction. The flavor components are fully adsorbed and freeze-dried to obtain a flavor fermentation composition with a complex flavor. After grinding porcini, laver, and dried shrimp into powder, the resulting flavor enhancer contains aroma molecules such as pyrazines and furanones. It can balance the taste and make the umami taste more rounded. After the coriander roots, lemon leaves, white cardamom and pine nuts are crushed, they are extracted with 70% ethanol solution. The obtained fragrance liquid contains citral, geraniol, eucalyptol, terpineol acetate, decenal, linalool and other compounds. The high concentration of aromatic molecules contained in it can competitively mask the fishy smell perception, achieve "suppressing the fishy smell with fragrance", and form a three-dimensional aroma structure. It also has certain antioxidant and odor adsorption capabilities, which can slow down the secondary generation of fishy smell. 1-octen-3-ol, γ-nonalactone, 3-methylthiopropionaldehyde, methyl cellulose, maltose, 50% ethanol solution, mixed reaction, The suspension formed by non-covalent binding has rich aroma layers, which can mask the odor and enhance appetite at the same time. The aroma and umami of the flavor enhancer obtained by mixing the flavor enhancer mixture can be continuously released; the stabilizing and fresh-keeping mixture obtained by mixing resveratrol, chlorogenic acid, potassium cinnamate, eugenol, and sucrose fatty acid ester can scavenge free radicals and has the effects of antibacterial, fresh-keeping, and stabilizing. The flavor fermentation composition is evenly dispersed in the seasoning paste. After sterilization, the prepared flavor paste has excellent and mellow flavor, low salt content, long-lasting umami, strong fishy removal effect, high stability, and the flavor will not change after storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the present invention or the technical solutions in the prior art, the following will be described in a clear and easy-to-understand manner with reference to the accompanying drawings. Obviously, the drawings described below are only for the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0020] Figure 1 This is a graph showing the flavor release results described in Experimental Example 1 of the present invention; Figure 2 This is a graph showing the quality rate results of Experimental Example 2 of the present invention; Figure 3 This is a graph showing the duration of the aroma described in Experimental Example 2 of the present invention; Figure 4 This is a graph showing the flavor release results after storage as described in Experimental Example 3 of the present invention. DETAILED DESCRIPTION

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0022] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Furthermore, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described herein are for illustrative purposes only and are not intended to limit the scope of this application.

[0023] The experimental methods in the following examples, unless otherwise specified, are conventional methods; the test materials and test strains used in the following examples, unless otherwise specified, are purchased from commercial channels.

[0024] Example 1: This example provides a flavorful and fragrant ointment and a preparation method thereof. The flavorful and fragrant ointment comprises the following components in parts by weight: 15 parts of flavor fermentation composition, 22 parts of flavor enhancer, 1.3 parts of resveratrol, 1.2 parts of chlorogenic acid, 0.8 parts of potassium cinnamate, 1.1 parts of eugenol, and 0.8 parts of sucrose fatty acid ester.

[0025] The raw materials for preparing the flavor fermentation composition include the following components in parts by weight: 3 parts of dried scallops, 4 parts of ham slices, 3.5 parts of bonito flakes, 2.8 parts of flower mushrooms, 2.5 parts of kelp, 3.6 parts of tuna meat, 1.1 parts of flavor-enhancing fermentation bacteria agent, 1.5 parts of γ-decalactone, 2.2 parts of naringin, 1.3 parts of limonene, and 1.2 parts of vanillin.

[0026] The flavor-enhancing fermentation bacterial agent consists of Lactobacillus salami, Lactobacillus paracasei, and Kazakhstan monosporic yeast, with a weight ratio of 1.2:0.9:1. The Lactobacillus salami was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC1.10651, the Lactobacillus paracasei was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC1.570, and the Kazakhstan monosporic yeast was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC2.225.

[0027] The raw materials for preparing the flavor enhancer include the following components in parts by weight: 2.6 parts of porcini mushrooms, 2.2 parts of laver, 1.5 parts of dried shrimps, 2.2 parts of coriander roots, 1.3 parts of lemon leaves, 1.4 parts of white cardamoms, 1.6 parts of pine nuts, 0.8 parts of 1-octen-3-ol, 1.1 parts of γ-nonalactone, 0.5 parts of 3-methylthiopropionaldehyde, 1.2 parts of methyl cellulose, and 1.3 parts of maltose.

[0028] The preparation method of the flavor fermentation composition specifically comprises the following steps: S1. Place dried scallops, ham slices, bonito flakes, shiitake mushrooms, kelp, and ultrapure water in a 1.2 kW refiner at a grinding temperature of 65°C, a grinding time of 35 min, and a grinding speed of 13,000 r / min to obtain a flavorful slurry. S2. The tuna meat was placed in a grinder with a power of 1.5 kW at a grinding temperature of 23° C., a grinding time of 15 min, and a grinding speed of 3500 r / min. The tuna meat was then placed in a blender with a power of 2.2 kW at a stirring temperature of 25° C., a stirring speed of 500 r / min, and a stirring time of 20 min. The mixture was stirred and mixed to obtain a mixture to be fermented. S3. Inoculate the flavor-enhancing fermentation agent into a 5% glucose solution, place the solution in a 1.8 kW constant temperature shaker, culture at 28°C for 24 hours at a speed of 350 rpm, and obtain an activated bacterial solution. S4, placing the activated bacterial liquid prepared in S3 and the fermented mixture prepared in S2 into a fermenter with a power of 2.2 kW, stirring and fermenting at a temperature of 28° C., a stirring and fermenting time of 36 h, and a stirring and fermenting speed of 120 r / min, and obtaining flavor components after stirring and fermenting; S5. Place γ-decalactone, naringin, limonene, vanillin, and 70% ethanol solution into a 2.5 kW reactor at a reaction temperature of 25°C, a reaction time of 4 h, and a reaction speed of 100 r / min to obtain a complex solution. S6. The flavor component prepared in S4 is placed into the complex solution prepared in S5, and the mixture is placed in a stirrer with a power of 2.2 kW, the stirring temperature is 25°C, the stirring speed is 500 r / min, and the stirring time is 25 min, and the mixture is stirred and adsorbed. The mixture is placed in a freeze dryer with a power of 2.3 kW, the freeze drying temperature is -40°C, the freeze drying time is 4 h, and the mixture is freeze dried to obtain a flavor fermentation composition.

[0029] In S1, the material-liquid ratio of the dried scallop to ultrapure water is 1:2.5 g / mL.

[0030] In S3, the material-liquid ratio of the flavor-enhancing fermentation agent to the 5% glucose solution is 1:100 g / mL.

[0031] In S5, the mass fraction of the γ-decalactone in the 70% ethanol solution is 0.2%.

[0032] The preparation method of the flavoring and flavoring agent specifically comprises the following steps: L1. Put the porcini mushrooms, seaweed, and dried shrimp into a powder grinder with a power of 1.8 kW, the powdering temperature is 28° C., the powdering time is 15 min, and the powdering speed is 18000 r / min. After the powdering, put them into a blender with white miso and fermented black beans with a power of 1.5 kW, the stirring temperature is 25° C., the stirring speed is 500 r / min, and the stirring time is 20 min. After mixing, a flavor enhancer is obtained; L2. Place coriander roots, lemon leaves, white cardamom, and pine nuts in a 1.5 kW grinder at a grinding temperature of 23°C, a grinding time of 15 min, and a grinding speed of 3500 r / min. After grinding, place them with 70% ethanol solution in an ultrasonic extractor with a power of 1.5 kW, an ultrasonic frequency of 20 kHz, an ultrasonic extraction temperature of 40°C, and an ultrasonic extraction time of 30 min. After ultrasonic extraction, obtain a fragrance solution; L3, the flavor enhancer prepared in L1 and the flavoring liquid prepared in L2 were placed in a stirring tank with a power of 1.5 kW, stirred at a temperature of 25° C., a stirring speed of 130 r / min, and a stirring time of 15 min to obtain a flavoring and flavoring mixture; L4, 1-octen-3-ol, γ-nonalactone, 3-methylthiopropionaldehyde, methyl cellulose, maltose, and 50% ethanol solution were placed in a reactor with a power of 2.5 kW, the reaction temperature was 40° C., the reaction time was 3 h, and the reaction speed was 300 r / min to react to obtain a suspension; L5. Add the flavor-enhancing and flavor-enhancing mixture prepared in L3 into the suspension prepared in L4, stir at a temperature of 25°C, a stirring speed of 500 r / min, and a stirring time of 20 min to obtain a flavor-enhancing and flavor-enhancing agent.

[0033] In L2, the solid-liquid ratio of the coriander root to the 70% ethanol solution was 1:5 g / mL.

[0034] In L4, the mass fraction of the 1-octen-3-ol in the 50% ethanol solution is 0.2%.

[0035] This embodiment also provides a method for preparing a flavorful and fragrant paste, which specifically comprises the following steps: Step 1: Place resveratrol, chlorogenic acid, potassium cinnamate, eugenol, and sucrose fatty acid ester into a 2.2 kW stirrer at a stirring temperature of 25° C., a stirring speed of 500 r / min, and a stirring time of 15 min to obtain a stabilizing and fresh-keeping mixture; Step 2: Add the flavoring agent to the stabilizing and preservative mixture prepared in step 1, stirring at a temperature of 28° C., a stirring speed of 500 r / min, and a stirring time of 15 min to obtain a seasoning paste; Step 3: Place the flavor fermentation composition and the flavoring paste prepared in step 2 into an ultrasonic stirrer with a power of 1.8 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 25°C, and a stirring time of 10 minutes. Evenly disperse them and place them in an ultraviolet lamp sterilizer with a power of 1.4 kW, a UV lamp sterilization wavelength of 253.7 nm, a UV lamp sterilization temperature of 28°C, and a UV lamp sterilization time of 40 minutes. After UV lamp sterilization, a flavorful paste is obtained.

[0036] Example 2: This example provides a flavorful and fragrant ointment and a preparation method thereof. The flavorful and fragrant ointment comprises the following components in parts by weight: 16 parts of flavor fermentation composition, 24 parts of flavor enhancer, 1.5 parts of resveratrol, 1.3 parts of chlorogenic acid, 1.1 parts of potassium cinnamate, 1.2 parts of eugenol, and 1.1 parts of sucrose fatty acid ester.

[0037] The raw materials for preparing the flavor fermentation composition include the following components in parts by weight: 4 parts of dried scallops, 6 parts of ham slices, 4 parts of bonito flakes, 3.2 parts of flower mushrooms, 3 parts of kelp, 4.2 parts of tuna meat, 1.2 parts of flavor-enhancing fermentation bacteria agent, 1.7 parts of γ-decalactone, 2.5 parts of naringin, 1.5 parts of limonene, and 1.3 parts of vanillin.

[0038] The flavor-enhancing fermentation bacterial agent consists of Lactobacillus salami, Lactobacillus paracasei, and Kazakhstan monosporic yeast, with a weight ratio of 1.2:0.9:1. The Lactobacillus salami was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC1.10651, the Lactobacillus paracasei was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC1.570, and the Kazakhstan monosporic yeast was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC2.225.

[0039] The raw materials for preparing the flavor enhancer include the following components in parts by weight: 2.8 parts of porcini mushrooms, 2.3 parts of laver, 1.8 parts of dried shrimps, 2.3 parts of coriander roots, 1.5 parts of lemon leaves, 1.6 parts of white cardamoms, 1.7 parts of pine nuts, 1.1 parts of 1-octen-3-ol, 1.2 parts of γ-nonalactone, 0.7 parts of 3-methylthiopropionaldehyde, 1.4 parts of methyl cellulose, and 1.5 parts of maltose.

[0040] The preparation method of the flavor fermentation composition specifically comprises the following steps: S1. Place dried scallops, ham slices, bonito flakes, shiitake mushrooms, kelp, and ultrapure water in a 1.4 kW refiner at a grinding temperature of 70°C, a grinding time of 38 min, and a grinding speed of 15,000 r / min to obtain a flavorful slurry. S2. The tuna meat was placed in a grinder with a power of 1.6 kW at a grinding temperature of 26° C., a grinding time of 18 minutes, and a grinding speed of 4000 r / min. The tuna meat was then placed in a blender with a power of 2.2 kW at a stirring temperature of 25° C., a stirring speed of 500 r / min, and a stirring time of 20 minutes, and the mixture was stirred to obtain a mixture to be fermented; S3. Inoculate the flavor-enhancing fermentation agent into a 5% glucose solution, place the solution in a 2.2 kW constant temperature shaker, culture at 28°C for 24 hours at a speed of 350 rpm, and obtain an activated bacterial solution. S4, placing the activated bacterial liquid prepared in S3 and the fermented mixture prepared in S2 into a fermenter with a power of 2.4 kW, stirring and fermenting at a temperature of 28° C., a stirring and fermenting time of 42 h, and a stirring and fermenting speed of 120 r / min, and obtaining flavor components after stirring and fermenting; S5. Place γ-decalactone, naringin, limonene, vanillin, and 70% ethanol solution into a 2.8 kW reactor at a reaction temperature of 25°C, a reaction time of 4 h, and a reaction speed of 100 r / min to obtain a complex solution. S6. The flavor component prepared in S4 is placed into the complex solution prepared in S5, and the mixture is placed in a stirrer with a power of 2.2 kW, the stirring temperature is 25°C, the stirring speed is 500 r / min, and the stirring time is 25 min, and the mixture is stirred and adsorbed. The mixture is placed in a freeze dryer with a power of 2.6 kW, the freeze drying temperature is -40°C, the freeze drying time is 4 h, and the mixture is freeze dried to obtain a flavor fermentation composition.

[0041] In S1, the material-liquid ratio of the dried scallop to ultrapure water is 1:2.5 g / mL.

[0042] In S3, the material-liquid ratio of the flavor-enhancing fermentation agent to the 5% glucose solution is 1:100 g / mL.

[0043] In S5, the mass fraction of the γ-decalactone in the 70% ethanol solution is 0.2%.

[0044] The preparation method of the flavoring and flavoring agent specifically comprises the following steps: L1. Put the porcini mushrooms, seaweed, and dried shrimp into a powder grinder with a power of 1.8 kW, the powdering temperature is 28° C., the powdering time is 20 min, and the powdering speed is 18000 r / min. After powdering, put them into a blender with white miso and fermented black beans with a power of 1.7 kW, the stirring temperature is 26° C., the stirring speed is 500 r / min, and the stirring time is 23 min. After mixing, a flavor enhancer is obtained; L2. Place coriander roots, lemon leaves, white cardamom, and pine nuts in a 1.7 kW grinder at a grinding temperature of 26°C, a grinding time of 18 min, and a grinding speed of 4000 r / min. After grinding, place them with 70% ethanol solution in an ultrasonic extractor with a power of 1.5 kW, an ultrasonic frequency of 20 kHz, an ultrasonic extraction temperature of 40°C, and an ultrasonic extraction time of 30 min. After ultrasonic extraction, obtain a fragrance solution; L3, the flavor enhancer prepared in L1 and the flavoring liquid prepared in L2 were placed in a stirring tank with a power of 1.6 kW, stirred at a temperature of 27°C, a stirring speed of 140 r / min, and a stirring time of 20 min to obtain a flavoring and flavoring mixture; L4, 1-octen-3-ol, γ-nonalactone, 3-methylthiopropionaldehyde, methyl cellulose, maltose, and 50% ethanol solution were placed in a reactor with a power of 2.8 kW, the reaction temperature was 40°C, the reaction time was 3 h, and the reaction speed was 300 r / min to react to obtain a suspension; L5. Add the flavor-enhancing and flavor-enhancing mixture prepared in L3 into the suspension prepared in L4, stir at a temperature of 27°C, a stirring speed of 500 r / min, and a stirring time of 23 min to obtain a flavor-enhancing and flavor-enhancing agent.

[0045] In L2, the solid-liquid ratio of the coriander root to the 70% ethanol solution was 1:5 g / mL.

[0046] In L4, the mass fraction of the 1-octen-3-ol in the 50% ethanol solution is 0.2%.

[0047] This embodiment also provides a method for preparing a flavorful and fragrant paste, which specifically comprises the following steps: Step 1: Place resveratrol, chlorogenic acid, potassium cinnamate, eugenol, and sucrose fatty acid ester into a 2.2 kW stirrer at a stirring temperature of 25° C., a stirring speed of 500 r / min, and a stirring time of 15 min to obtain a stabilizing and fresh-keeping mixture; Step 2: Add the flavoring agent to the stabilizing and preservative mixture prepared in step 1, stirring at a temperature of 28° C., a stirring speed of 500 r / min, and a stirring time of 15 min to obtain a seasoning paste; Step 3: Place the flavor fermentation composition and the flavoring paste prepared in step 2 into an ultrasonic stirrer with a power of 2.3 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 28°C, and a stirring time of 13 minutes. Evenly disperse them and place them in an ultraviolet lamp sterilizer with a power of 1.4 kW, a UV lamp sterilization wavelength of 253.7 nm, a UV lamp sterilization temperature of 28°C, and a UV lamp sterilization time of 40 minutes. After UV lamp sterilization, a flavorful paste is obtained.

[0048] Example 3: This example provides a flavorful and fragrant ointment and a preparation method thereof. The flavorful and fragrant ointment comprises the following components in parts by weight: 18 parts of flavor fermentation composition, 26 parts of flavor enhancer, 1.6 parts of resveratrol, 1.4 parts of chlorogenic acid, 1.2 parts of potassium cinnamate, 1.3 parts of eugenol, and 1.2 parts of sucrose fatty acid ester.

[0049] The raw materials for preparing the flavor fermentation composition include the following components in parts by weight: 5 parts of dried scallops, 7 parts of ham slices, 4.5 parts of bonito flakes, 3.6 parts of flower mushrooms, 3.5 parts of kelp, 4.7 parts of tuna meat, 1.3 parts of flavor-enhancing fermentation bacteria agent, 1.8 parts of γ-decalactone, 2.7 parts of naringin, 1.6 parts of limonene, and 1.4 parts of vanillin.

[0050] The flavor-enhancing fermentation bacterial agent consists of Lactobacillus salami, Lactobacillus paracasei, and Kazakhstan monosporic yeast, with a weight ratio of 1.2:0.9:1. The Lactobacillus salami was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC1.10651, the Lactobacillus paracasei was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC1.570, and the Kazakhstan monosporic yeast was purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC2.225.

[0051] The raw materials for preparing the flavor enhancer include the following components in parts by weight: 2.9 parts of porcini mushrooms, 2.5 parts of laver, 1.9 parts of dried shrimps, 2.4 parts of coriander roots, 1.6 parts of lemon leaves, 1.7 parts of white cardamoms, 1.8 parts of pine nuts, 1.2 parts of 1-octen-3-ol, 1.3 parts of γ-nonalactone, 0.8 parts of 3-methylthiopropionaldehyde, 1.5 parts of methyl cellulose, and 1.6 parts of maltose.

[0052] The preparation method of the flavor fermentation composition specifically comprises the following steps: S1. Place dried scallops, ham slices, bonito flakes, shiitake mushrooms, kelp, and ultrapure water into a 1.6 kW refiner at a grinding temperature of 75°C, a grinding time of 40 min, and a grinding speed of 16,000 r / min to obtain a flavorful slurry. S2. The tuna meat was placed in a grinder with a power of 1.8 kW at a grinding temperature of 28° C., a grinding time of 20 min, and a grinding speed of 4500 r / min. The tuna meat was then placed in a blender with a power of 2.2 kW at a stirring temperature of 25° C., a stirring speed of 500 r / min, and a stirring time of 20 min. The mixture was stirred and mixed to obtain a mixture to be fermented; S3. Inoculate the flavor-enhancing fermentation agent into a 5% glucose solution, place the solution in a 2.4 kW constant temperature shaker, culture at 28°C for 24 hours at a speed of 350 rpm, and obtain an activated bacterial solution. S4, placing the activated bacterial liquid prepared in S3 and the fermented mixture prepared in S2 into a fermentation tank with a power of 2.6 kW, stirring and fermenting at a temperature of 28° C., a stirring and fermenting time of 48 h, and a stirring and fermenting speed of 120 r / min, and obtaining flavor components after stirring and fermenting; S5. Place γ-decalactone, naringin, limonene, vanillin, and 70% ethanol solution into a 3.2 kW reactor at a reaction temperature of 25°C, a reaction time of 4 h, and a reaction speed of 100 r / min to obtain a complex solution. S6. The flavor component prepared in S4 is placed in the complex solution prepared in S5, and the mixture is placed in a stirrer with a power of 2.2 kW, the stirring temperature is 25°C, the stirring speed is 500 r / min, and the stirring time is 25 min, and the mixture is stirred and adsorbed. The mixture is placed in a freeze dryer with a power of 2.8 kW, the freeze drying temperature is -40°C, the freeze drying time is 4 h, and the mixture is freeze dried to obtain a flavor fermentation composition.

[0053] In S1, the material-liquid ratio of the dried scallop to ultrapure water is 1:2.5 g / mL.

[0054] In S3, the material-liquid ratio of the flavor-enhancing fermentation agent to the 5% glucose solution is 1:100 g / mL.

[0055] In S5, the mass fraction of the γ-decalactone in the 70% ethanol solution is 0.2%.

[0056] The preparation method of the flavoring and flavoring agent specifically comprises the following steps: L1. Put the porcini mushrooms, laver, and dried shrimp into a powder grinder with a power of 1.8 kW, the powdering temperature is 28° C., the powdering time is 25 min, and the powdering speed is 18000 r / min. After the powdering, put them into a blender with white miso and fermented black beans with a power of 1.8 kW, the stirring temperature is 28° C., the stirring speed is 500 r / min, and the stirring time is 25 min. After mixing, a flavor enhancer is obtained; L2. Place coriander roots, lemon leaves, white cardamom, and pine nuts in a 1.8 kW grinder at a grinding temperature of 28°C, a grinding time of 20 min, and a grinding speed of 4500 r / min. After grinding, place them with 70% ethanol solution in an ultrasonic extractor with a power of 1.5 kW, an ultrasonic frequency of 20 kHz, an ultrasonic extraction temperature of 40°C, and an ultrasonic extraction time of 30 min. After ultrasonic extraction, obtain a fragrance solution; L3, the flavor enhancer prepared in L1 and the flavoring liquid prepared in L2 were placed in a stirring tank with a power of 1.8 kW, stirred at a temperature of 28°C, a stirring speed of 150 r / min, and a stirring time of 25 min to obtain a flavoring and flavoring mixture; L4, 1-octen-3-ol, γ-nonalactone, 3-methylthiopropionaldehyde, methyl cellulose, maltose, and 50% ethanol solution were placed in a reactor with a power of 3.2 kW, the reaction temperature was 40°C, the reaction time was 3 h, and the reaction speed was 300 r / min to react to obtain a suspension; L5. Add the flavor-enhancing and flavor-enhancing mixture prepared in L3 into the suspension prepared in L4, stir at a temperature of 28°C, a stirring speed of 500 r / min, and a stirring time of 25 min to obtain a flavor-enhancing and flavor-enhancing agent.

[0057] In L2, the solid-liquid ratio of the coriander root to the 70% ethanol solution was 1:5 g / mL.

[0058] In L4, the mass fraction of the 1-octen-3-ol in the 50% ethanol solution is 0.2%.

[0059] This embodiment also provides a method for preparing a flavorful and fragrant paste, which specifically comprises the following steps: Step 1: Place resveratrol, chlorogenic acid, potassium cinnamate, eugenol, and sucrose fatty acid ester into a 2.2 kW stirrer at a stirring temperature of 25° C., a stirring speed of 500 r / min, and a stirring time of 15 min to obtain a stabilizing and fresh-keeping mixture; Step 2: Add the flavoring agent to the stabilizing and preservative mixture prepared in step 1, stirring at a temperature of 28° C., a stirring speed of 500 r / min, and a stirring time of 15 min to obtain a seasoning paste; Step 3: Place the flavor fermentation composition and the flavoring paste prepared in step 2 into an ultrasonic stirrer with a power of 2.5 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 30°C, and a stirring time of 15 minutes. Evenly disperse them and place them in an ultraviolet lamp sterilizer with a power of 1.4 kW, a UV lamp sterilization wavelength of 253.7 nm, a UV lamp sterilization temperature of 28°C, and a UV lamp sterilization time of 40 minutes. After UV lamp sterilization, a flavorful paste is obtained.

[0060] Comparative Example 1: This comparative example provides a flavoring paste and a preparation method thereof. The only difference from Example 1 is that the added flavor fermentation composition does not contain a complex solution, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0061] Comparative Example 2: This comparative example provides a flavoring and fragrant paste and a preparation method thereof. The only difference from Example 1 is that the added flavoring and fragrance enhancing agent does not contain a suspension, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0062] Experimental Example 1: Flavor enhancement measurement test.

[0063] The test steps for determining the flavor enhancement of the flavor creams prepared in Examples 1-3 of the present invention are as follows: (1) The flavor paste prepared in Examples 1-3, the flavor paste prepared in Comparative Examples 1-2, and the commercially available common flavor paste (purchased from Guangdong Meiweijia Food Co., Ltd.) in the control group were evenly applied on the surface of beef and mutton. The marinating time was 12 h. During the marinating process, all experimental samples were kept at 28°C to avoid temperature fluctuations affecting the results. (2) After marinating for 12 h, the beef and mutton samples from Examples 1-3, Comparative Examples 1-2, and the control group were evaluated. The flavor indices evaluated included aroma concentration, layered flavor, and umami. Each group of beef and mutton samples underwent three independent rounds of evaluation, with scores ranging from 1 to 5, where 1 represents very weak and 5 represents very strong. (3) The beef and mutton block samples of Example 1-3, Comparative Example 1-2, and Control Group in step (2) were placed in a sealed container to simulate the volatilization of spices during the pickling process. The content of volatile spices was analyzed using GC-MS equipment. Three samples were taken from each group of beef and mutton block samples for analysis, and the flavor release amount was recorded.

[0064] Table 1. Flavor effect measurement table

[0065] Result analysis: Figure 1 This is the flavor release result diagram of Experimental Example 1 of the present invention, as shown in FIG. Figure 1 As shown in Table 1, this experiment revealed the significant advantages of the present invention over the prior art through a series of comprehensive tests. From the flavor score, the aroma concentration, layering and umami of the flavor paste prepared in Examples 1-3 of the present invention were significantly improved. During the marinating process, the flavor release amounts of the beef and mutton block samples in Groups 1-3 of Examples were 357 mg, 366 mg and 377 mg, respectively. During the marinating process, the flavor release amounts of the beef and mutton block samples in Groups 1-2 of Comparative Examples were 313 mg and 333 mg, respectively. During the marinating process, the flavor release amount of the beef and mutton block samples in Group 1 of Control Example was 174 mg. The flavor enhancement ability of the flavor paste in Groups 1-3 of Examples was significantly higher than that in Group 1 of Comparative Example and the control group, indicating that the flavor paste prepared in the present invention has excellent, mellow flavor and long-lasting umami.

[0066] Experimental Example 2: Flavor persistence measurement test.

[0067] The test steps for determining the flavor persistence of the flavor pastes prepared in Examples 1-3 of the present invention are as follows: (1) The flavoring pastes prepared in Examples 1-3, the flavoring pastes prepared in Comparative Examples 1-2, and the commercially available common flavoring paste (purchased from Guangdong Delicious Food Co., Ltd.) in the control group were prepared into a 1% solution using distilled water. The evaluators were asked to evaluate and vote on the aroma and taste. The high-quality aroma standard was a unique complex flavor, and the aroma emitted was natural and rich. (2) The evaluators voted for the aroma of the solutions prepared from the flavoring pastes prepared from Examples 1-3, the flavoring pastes prepared from Comparative Examples 1-2, and the commercially available common flavoring pastes prepared from the control group. If the aroma met the quality standards, they would vote for quality; if they believed the aroma did not meet the above standards, they would not vote for it. (3) Calculate the quality rate of the flavored cream prepared in Examples 1-3, the flavored cream prepared in Comparative Examples 1-2, and the commercially available common flavored cream in the control group based on the votes of the evaluators. The calculation formula is: quality rate = number of people who voted for quality / total number of people; (4) The aroma of the solution prepared above was recorded and detected every 1 h until the aroma disappeared, and the duration of the aroma of the flavor paste prepared in Examples 1-3, the flavor paste prepared in Comparative Examples 1-2, and the ordinary flavor paste on the market in the control group was obtained.

[0068] Result analysis: Figure 2 This is the high quality rate result diagram described in Experimental Example 2 of the present invention. Figure 3 This is the result diagram of the aroma duration described in Experimental Example 2 of the present invention, as shown in FIG. Figure 2 and Figure 3 As shown, the flavorful pastes prepared in Examples 1-3 were prepared into solutions with a mass concentration of 1% using distilled water, and the high-quality rates were 95%, 97% and 98% respectively. The aroma of the solutions prepared from the flavorful pastes prepared in Examples 1-3 lasted for 32 h, 34 h and 37 h respectively. The flavorful pastes prepared in Comparative Examples 1-2 were prepared into solutions with a mass concentration of 1% using distilled water, and the high-quality rates were 84% and 90% respectively. The aroma of the solutions prepared from the flavorful pastes prepared in Comparative Examples 1-2 lasted for 26 h and 29 h respectively. The commercially available ordinary seasoning paste in the control group was prepared into a solution with a mass concentration of 1% using distilled water, and the high-quality rate was 56%. The aroma of the commercially available ordinary seasoning paste in the control group lasted for 7 h. This shows that the flavorful paste prepared by the present invention has excellent complex flavor and aroma, and the aroma can be released stably and for a long time.

[0069] Experimental Example 3: Stability determination test after storage.

[0070] The post-storage stability test steps for the flavor creams prepared in Examples 1-3 of the present invention are as follows: (1) The flavoring pastes prepared in Examples 1-3, the flavoring pastes prepared in Comparative Examples 1-2, and a commercially available common flavoring paste (purchased from Guangdong Delicious Food Co., Ltd.) were stored for 48 days at a temperature of 25°C and a humidity of 85% to obtain the flavoring pastes prepared in Examples 1-3, the flavoring pastes prepared in Comparative Examples 1-2, and the commercially available common flavoring paste in the control group. (2) The flavor paste prepared in Examples 1-3 after storage, the flavor paste prepared in Comparative Examples 1-2 after storage, and the commercially available common flavor paste in the control group after storage were evenly applied on the surface of beef and mutton blocks. The marinating time was 12 h. During the marinating process, all experimental samples were kept at 28°C to avoid temperature fluctuations affecting the results. (3) After marinating for 12 h, the beef and mutton chunk samples of Example 1-3, Comparative Example 1-2, and Control Group were placed in a sealed container to simulate the volatilization of spices during the marinating process. The content of volatile spices was analyzed using GC-MS equipment. Three samples were taken from each group of beef and mutton chunk samples for analysis, and the flavor release amount was recorded.

[0071] Result analysis: Figure 4 This is a graph showing the flavor release results after storage as described in Experimental Example 3 of the present invention. As shown in the figure, after the beef and mutton chunks were marinated with the flavor paste prepared in Examples 1-3 after storage for 12 hours, the beef and mutton chunk samples were placed in a sealed container, and the flavor release amounts were 350 mg, 360 mg, and 370 mg, respectively. After the beef and mutton chunks were marinated with the flavor paste prepared in Comparative Examples 1-2 after storage for 12 hours, the beef and mutton chunk samples were placed in a sealed container, and the flavor release amounts were 303 mg and 324 mg, respectively. After the beef and mutton chunks were marinated with the commercially available ordinary seasoning paste in the control group after storage for 12 hours, the beef and mutton chunk samples were placed in a sealed container, and the flavor release amount was 127 mg. This indicates that the flavor paste prepared by the present invention has high stability, the flavor will not change after storage, and the flavoring and freshness-enhancing effect is excellent for a long time.

[0072] While 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 these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

[0073] The present invention and its embodiments are described above. Such description is not restrictive. The drawings show only one embodiment of the present invention, and actual applications are not limited thereto. In short, if a person skilled in the art is inspired by the above, and does not deviate from the purpose of the present invention, any method and embodiment similar to the technical solution without creative design shall fall within the scope of protection of the present invention.

Claims

1. A flavorful paste, characterized in that: The raw materials for preparing the flavor paste specifically include the following components in parts by weight: 15-18 parts of flavor fermentation composition, 22-26 parts of flavor enhancer, 1.3-1.6 parts of resveratrol, 1.2-1.4 parts of chlorogenic acid, 0.8-1.2 parts of potassium cinnamate, 1.1-1.3 parts of eugenol, and 0.8-1.2 parts of sucrose fatty acid ester; The raw materials for preparing the flavor fermentation composition include the following components in parts by weight: 3-5 parts of dried scallops, 4-7 parts of ham slices, 3.5-4.5 parts of bonito flakes, 2.8-3.6 parts of flower mushrooms, 2.5-3.5 parts of kelp, 3.6-4.7 parts of tuna meat, 1.1-1.3 parts of flavor-enhancing fermentation bacteria agent, 1.5-1.8 parts of γ-decalactone, 2.2-2.7 parts of naringin, 1.3-1.6 parts of limonene, and 1.2-1.4 parts of vanillin; The flavor-enhancing fermentation agent is composed of Lactobacillus sausage, Lactobacillus paracasei, and Kazakhstan monosporic yeast, with a weight ratio of 1.2:0.9:1; The raw materials for preparing the flavoring and flavoring agent include the following components in parts by weight: 2.6-2.9 parts of boletus, 2.2-2.5 parts of laver, 1.5-1.9 parts of dried shrimp, 2.2-2.4 parts of coriander roots, 1.3-1.6 parts of lemon leaves, 1.4-1.7 parts of white cardamom, 1.6-1.8 parts of pine nuts, 0.8-1.2 parts of 1-octen-3-ol, 1.1-1.3 parts of γ-nonalactone, 0.5-0.8 parts of 3-methylthiopropionaldehyde, 1.2-1.5 parts of methyl cellulose, and 1.3-1.6 parts of maltose.

2. The flavorful paste according to claim 1, characterized in that The preparation method of the flavor fermentation composition specifically comprises the following steps: S1. Mix and grind dried scallops, ham slices, bonito flakes, shiitake mushrooms, kelp, and ultrapure water to obtain a flavorful slurry; S2, grinding the tuna meat, and mixing it with the umami slurry prepared in S1 to obtain a mixture to be fermented; S3, inoculating the flavor-enhancing fermentation agent into a 5% glucose solution and culturing the agent to obtain an activated bacterial solution; S4, mixing the activated bacterial liquid prepared in S3 with the mixture to be fermented prepared in S2, stirring and fermenting to obtain flavor components; S5, mixing γ-decalactone with naringin, limonene, vanillin, and 70% ethanol solution to react to obtain a complex solution; S6. Add the flavor component prepared in S4 into the complex solution prepared in S5, stir for sufficient adsorption, and freeze-dry to obtain a flavor fermentation composition.

3. The flavorful paste according to claim 2, characterized in that The preparation method of the flavoring and flavoring agent specifically comprises the following steps: L1. Grind porcini mushrooms, laver, and dried shrimp into powder, and mix with white miso and fermented black beans to obtain a flavor enhancer; L2, crush coriander roots, lemon leaves, white cardamom, and pine nuts, and extract with 70% ethanol solution to obtain a flavoring solution; L3, the flavor enhancer prepared by L1 and the flavoring liquid prepared by L2 are mixed to obtain a flavoring and flavoring mixture; L4, 1-octen-3-ol, γ-nonalactone, 3-methylthiopropionaldehyde, methylcellulose, maltose, and 50% ethanol solution were mixed and reacted to obtain a suspension; L5. Add the flavor-enhancing and flavor-improving mixture prepared in L3 into the suspension prepared in L4, and stir to obtain a flavor-enhancing and flavor-improving agent.

4. A method for preparing the flavor paste according to any one of claims 1 to 3, characterized in that: The specific steps include: Step 1: mixing resveratrol, chlorogenic acid, potassium cinnamate, eugenol, and sucrose fatty acid ester to obtain a stabilizing and fresh-keeping mixture; Step 2: adding the flavoring agent to the stabilizing and preserving mixture prepared in step 1, and mixing well to obtain a flavoring paste; Step 3: evenly disperse the flavor fermentation composition in the seasoning paste prepared in step 2, sterilize with ultraviolet light, and obtain a flavorful and fragrant paste.

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