Bionic shark fin flavor essence, probiotic microcapsule, preparation process of bionic shark fin flavor essence and probiotic microcapsule, and instant seasoning

Abstract

The invention discloses bionic shark fin flavor essence, a probiotic microcapsule, a preparation process of the bionic shark fin flavor essence and the probiotic microcapsule and an instant seasoning. The bionic shark fin flavor essence is prepared from the following components in percentage by weight: 0.5%-1.5% of L-alanine, 0.3%-1.0% of glycine, 0.05%-0.4% of disodium 5 '-inosinate, 0.05%-0.4% of disodium 5'-guanylate and 0.1%-0.8% of sodium succinate. 1%-5% of yeast extract, 2%-8% of mushroom mycelium fermentation liquor, 0.05%-0.3% of ginger oleoresin and 0.03%-0.25% of garlic oleoresin; 20%-55% of propylene glycol and 5%-15% of sorbitol; 0.2%-3% of probiotic microcapsules subjected to embedding treatment; and the balance of deionized water. According to the bionic shark fin flavor essence provided by the invention, through an elaborately designed plant base and fermentation source formula, the dependence of the traditional shark fin flavor on seafood extracts is completely avoided, the seafood allergen risk is completely eradicated, and the consumption requirements of special crowds are met.

Description

Technical Field

[0001] This invention relates to the field of seafood flavorings, specifically to a non-biomimetic shark fin flavoring, probiotic microcapsules, their preparation process, and ready-to-eat seasonings. Background Technology

[0002] Seafood allergy is a common food allergy, and shark fin extract, found in seafood flavorings, is a significant trigger, posing a direct threat to the health of individuals with allergies. Mild allergies may manifest as skin symptoms such as rashes, itching, and erythema. These skin reactions not only cause physical discomfort but can also impact daily life and work. For example, itching may make it difficult to concentrate, affecting work efficiency; rashes on prominent areas like the face can also negatively affect a patient's social life and mental well-being.

[0003] In the food industry, seafood allergies caused by shark fin extract in seafood flavorings can lead to food recalls and legal disputes. If food manufacturers fail to clearly label their products as containing shark fin extract or fail to implement effective allergy warnings, consumers experiencing allergic reactions may sue them. This not only causes economic losses for manufacturers but also damages their reputation and market competitiveness. Furthermore, food recalls can result in significant economic losses for both manufacturers and retailers, including product damage, transportation costs, and disposal expenses.

[0004] Furthermore, the use of shark fin extracts in shark fin seafood flavorings also has adverse environmental impacts. The harvesting of shark fins typically involves the killing of sharks and other marine life, which severely damages the marine ecosystem. Sharks are vital species in the marine ecosystem, playing a crucial role in maintaining marine biodiversity and ecological balance. Overhunting sharks leads to a decline in shark populations, thereby affecting the stability of the entire marine ecosystem. In addition, the processing of shark fins generates large amounts of waste and pollutants, causing environmental pollution. Summary of the Invention

[0005] To address the aforementioned problems, this invention provides a biomimetic shark fin flavoring, comprising the following components in weight percentage: L-alanine 0.5%-1.5%, glycine 0.3%-1.0%, disodium 5'-inosinate 0.05%-0.4%, disodium 5'-guanylate 0.05%-0.4%, sodium succinate 0.1%-0.8%; yeast extract 1%-5%, shiitake mushroom mycelium fermentation broth 2%-8%, ginger oleoresin 0.05%-0.3%, garlic oleoresin 0.03%-0.25%; propylene glycol 20%-55%, sorbitol 5%-15%; encapsulated probiotic microcapsules 0.2%-3%; and the balance being deionized water.

[0006] Furthermore, the core material of the probiotic microcapsules is at least one of Lactobacillus rhamnosus, Lactobacillus plantarum, or Lactobacillus acidophilus, and its viable count before encapsulation is 1×10¹. 0 CFU / g - 5×10¹¹ CFU / g; the wall material of the microcapsules is a complex of sodium alginate and chitosan, or octenyl succinate starch ester.

[0007] Furthermore, it also contains a texture enhancer, which is a compound of guar gum and xanthan gum in a weight ratio of 1:1 to 1:3, and the total amount of the texture enhancer added to the fragrance is 0.05% to 0.6%.

[0008] Furthermore, it also contains flavor modifiers selected from one or more of L-arginine, potassium chloride, and calcium lactate, with the total amount added not exceeding 0.5% of the total weight of the flavoring.

[0009] This application also provides a method for producing a biomimetic shark fin flavoring, comprising the following steps: S1. Pretreatment of mycelial fermentation broth: Centrifuge the mycelial fermentation broth of shiitake mushrooms, collect the supernatant, filter it through a membrane, and concentrate it to 1 / 3-1 / 2 of its original volume to obtain a concentrated shiitake mushroom flavoring broth for later use; S2. Preparation of aqueous phase: Under stirring, heat deionized water to 40-50℃ and dissolve L-alanine, glycine, disodium 5'-inosinate, disodium 5'-guanylate, and sodium succinate sequentially to form a homogeneous aqueous phase; S3. Preparation and mixing of alcohol phase: In another container, mix propylene glycol and sorbitol, then add yeast extract, ginger oleoresin, and garlic oleoresin, and stir until completely dissolved or dispersed to obtain an alcohol phase; slowly add the alcohol phase to the aqueous phase of step S2 and homogenize at 45-55℃; S4. Flavor integration: Add the concentrated shiitake mushroom flavor liquid prepared in step S1 to the mixture obtained in step S3, maintain the temperature at 50-60℃, and stir at a constant speed for 30-90 minutes; S5. Functional component addition and volume adjustment: Cool the material in step S4 to below 30℃, add the probiotic microcapsules as described in claim 2 and optional texture enhancers and / or flavor modifiers, and stir at a low speed until uniform; finally, adjust the volume to the target weight with deionized water to obtain the biomimetic shark fin flavor essence.

[0010] Furthermore, in step S3, the homogenization speed is 2000-6000 rpm and the time is 3-10 minutes.

[0011] Furthermore, in step S4, the stirring speed is 80-150 rpm; 5-10 minutes before the end of the reaction, the pH of the mixture is adjusted to 5.0-6.0 using a food-grade acidulant.

[0012] Furthermore, the feature is that after step S5, a post-processing step S6 is included: the flavoring after volume adjustment is subjected to vacuum degassing treatment, with a degassing vacuum degree of -0.06 to -0.09 MPa and a time of 15-30 minutes.

[0013] This application also provides a probiotic microcapsule for use in the aforementioned biomimetic shark fin flavoring, which is prepared by the following method: a. Preparation of bacterial suspension: Redissolving lyophilized probiotic powder in a protective solution containing skim milk to prepare a high-concentration bacterial suspension; b. Emulsification and solidification: Mixing the bacterial suspension obtained in step a with a wall material solution, and preparing a water-in-oil or oil-in-water primary emulsion using an emulsification device, and then introducing it into a solidifying agent solution by dripping or spraying to form gel microspheres; c. Post-processing: Collecting the gel microspheres, washing them with sterile water, and then performing low-temperature fluidized bed drying or vacuum freeze-drying to obtain probiotic microcapsule powder.

[0014] This application also provides an instant seasoning containing 0.5%-10% by weight of the above-mentioned biomimetic shark fin flavoring.

[0015] Compared with the prior art, the beneficial effects of the present invention are: The biomimetic shark fin flavoring provided by this invention, through a carefully designed plant-based and fermentation-derived formula, completely avoids the dependence on seafood extracts in traditional shark fin flavoring, thus eliminating the risk of seafood allergens and meeting the consumption needs of special groups. Secondly, it utilizes a scientific blend of flavor-enhancing amino acids, nucleotides, unique shiitake mushroom mycelium fermentation broth, and yeast extracts. Through flavor synergy and Maillard reactions, it precisely and richly simulates the rich aroma, mellow taste, and complex aftertaste of traditional shark fin, achieving a level of simulation and flavor fullness far exceeding ordinary condiments. Thirdly, it innovatively introduces microencapsulated probiotics, enabling the product to provide delicious flavor while also possessing potential gut health-promoting functions, achieving a cross-border integration of flavoring and nutritional health. Finally, the advanced and stable production process, through key control points such as phase separation preparation, homogenized emulsification, and low-temperature bacterial addition, ensures highly uniform dispersion and long-term stability of flavor substances, as well as a high survival rate of probiotics, resulting in consistent product quality and a long shelf life.

[0016] Additional aspects and advantages of the invention will be set forth in the description which follows, and in some respects will be obvious from the description or may be learned by practice of the invention. Detailed Implementation

[0017] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0018] The present invention will now be described in more detail. It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the invention. It should be noted that when an element is described as being "fixed to" another element, it can be directly on the other element, or one or more intermediate elements may exist between them. When an element is described as being "connected to" another element, it can be directly connected to the other element, or one or more intermediate elements may exist between them.

[0019] In the description of this invention, it should be noted that directional terms such as "front," "rear," "up," "down," "left," "right," "horizontal," "vertical," "horizontal," and "top," "bottom," etc., indicating directions or positional relationships, are only for the convenience of describing this invention and simplifying the description. Unless otherwise stated, these directional terms do not indicate or imply that the device or element referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore should not be construed as limiting the scope of protection of this invention. The directional terms "inner" and "outer" refer to the inner and outer contours of each component itself. In the description of this invention, it should be noted that the use of terms such as "first" and "second" to define components is only for the convenience of distinguishing the corresponding components. Unless otherwise stated, the above terms have no special meaning and therefore should not be construed as limiting the scope of protection of this invention. In the description of the embodiments of this application, "multiple" means two or more, unless otherwise explicitly specified.

[0020] Unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the invention.

[0021] Furthermore, the technical features involved in the different embodiments of this application described below can be combined with each other as long as they do not conflict with each other.

[0022] This invention provides a biomimetic shark fin flavoring. The core concept lies in the scientific compounding and refined processing of food-grade raw materials from non-seafood sources to precisely simulate and enhance the unique flavor and texture of traditional shark fin, while completely eliminating the risk of seafood allergens and introducing functional ingredients such as probiotics to add health value to the product. The following will provide a detailed explanation from two aspects: the composition of the components and their synergistic effects, and the preparation process and its key control points.

[0023] This flavor formulation is a systematic flavor engineering system. The components are not simply mixed, but rather undergo physical and chemical interactions under specific processes to construct a rich, long-lasting, and stable "shark fin" flavor profile. L-alanine and glycine, as flavor-enhancing amino acids, provide a sweet base and a rich body, forming the basis for the flavor similar to that of hydrolyzed animal collagen (the main component of shark fin). Disodium 5'-inosinate (IMP) and disodium 5'-guanylate (GMP) are powerful umami agents that produce a significant synergistic effect with the amino acids, increasing the overall umami intensity by several to dozens of times. Sodium succinate (replacing the commonly used succinic acid) not only provides a unique shellfish umami and seafood flavor profile, but also acts as a pH buffer and chelate for metal ions, which is beneficial to flavor stability. The complex aroma system is responsible for constructing a complex and mellow characteristic aroma: yeast extract, rich in nucleotides, peptides, and amino acids, provides a rich meaty, savory, and roasted aroma; shiitake mushroom mycelium fermentation broth (rather than simple water extract) produces abundant flavor compounds and sulfides during fermentation, providing a rich and complex mushroom aroma similar to "mountain delicacies"; ginger oleoresin and garlic oleoresin (resins contain a wider range of flavor compounds than ordinary essential oils) contribute spiciness and warmth, both removing fishy odors and enhancing freshness, making the overall aroma more three-dimensional and penetrating, and preventing the flavor from being too dull. The carrier and modification system is the physical basis of the formulation: propylene glycol, as the main solvent, has good solubility and extraction capabilities for various flavor substances, and can also play a role in moisturizing and preservation; the addition of sorbitol not only serves as an auxiliary solvent and sweetener, but also effectively reduces water activity, working synergistically with propylene glycol to achieve a preservative and stabilizing effect, while its cool sweetness can modify the overall flavor, making the taste more mellow and rounded. One of the innovative highlights of this invention is the functional auxiliary system: the encapsulated probiotic microcapsules (such as those using sodium alginate-chitosan as the wall material) protect the live probiotics such as Lactobacillus rhamnosus, enabling them to withstand adverse environments (such as moisture, oxygen, and heat) during subsequent processing and storage. This ensures a high number of live bacteria throughout the product's shelf life, thus endowing the flavor with the potential health function of regulating intestinal flora, which is not present in traditional flavorings. In addition, optional texture enhancers (such as a combination of curdlan gum and xanthan gum) can form a stable three-dimensional network structure in the aqueous phase, slightly increasing the viscosity and wall-hanging effect of the flavor, simulating the thick texture of shark fin soup; flavor modifiers (such as L-arginine to enhance the persistence of umami, potassium chloride to provide a salty taste similar to table salt and enhance umami, and calcium lactate to provide a slight minerality) are used to finely adjust the final flavor, making the overall flavor more balanced and natural.

[0024] This application also provides a biomimetic shark fin flavoring preparation process, the purpose of which is to maximize the flavor potential of each component and ensure the activity of sensitive components such as probiotics. The process is rigorous and can be industrially scaled up. Step S1 (pretreatment of mycelial fermentation broth) is crucial: by centrifuging, membrane filtration and concentration of shiitake mushroom mycelial fermentation broth, insoluble particles and large molecular impurities that may affect stability are first removed. Then, through concentration, small molecule flavor substances, flavor peptides and amino acids are enriched to obtain a concentrated broth with high flavor intensity and clear color. This provides a stable and high-quality natural flavor source for subsequent products and avoids the precipitation and flavor unevenness problems that may be caused by directly using crude extracts. Steps S2 (aqueous phase preparation) and S3 (alcohol phase preparation and mixing) employ a phase-separation dissolution and re-mixing strategy, which has significant advantages: the aqueous phase fully dissolves all water-soluble flavor nucleotides and amino acids under gentle heating, ensuring complete dissociation and dissolution; the alcohol phase utilizes the excellent dissolving and dispersing abilities of propylene glycol and sorbitol for the lipid-soluble components in oleoresins and yeast extracts, forming a homogeneous alcohol phase system. Subsequently, the alcohol phase is added to the aqueous phase and homogenized at high speed at 45-55℃, preferably at 2000-6000 rpm. This crucial operation uses high shear force to instantly break the two liquid phases into micron- or even nano-sized droplets, forming an extremely uniform and stable emulsion or colloidal dispersion system. This fundamentally solves the industry-wide common problems of oil-water separation and uneven distribution of flavor substances, ensuring the flavor consistency of every drop in the final product. Step S4 (Flavor Integration) is the chemical core of this process: under a temperature of 50-60℃, the flavor precursors (such as amino acids and reducing sugars) in the aqueous and alcohol phases are given sufficient time to undergo Maillard reactions, Stryker degradation, and other flavor-generating reactions, while simultaneously allowing various aroma molecules to fully blend and mature. During this process, uniform stirring (80-150 rpm) ensures the uniformity of temperature and concentration in the reaction system, avoiding localized overheating or uneven reactions. Adjusting the pH to 5.0-6.0 at the end of the reaction serves a dual purpose: firstly, this pH range is closest to the acidity of most foods, most accurately reflecting the flavor expression in practical applications; secondly, a slightly acidic environment is conducive to flavor preservation and the stability of certain flavor compounds, while also creating a relatively mild environment for the subsequent addition of acid-sensitive probiotic microcapsules. Step S5 (Functional Ingredient Addition and Volume Adjustment) embodies the protection of heat-sensitive ingredients: cooling the material to below 30°C before adding probiotic microcapsules minimizes the potential damage to probiotic activity caused by heat; low-speed stirring ensures uniform mixing while avoiding high shear forces that could damage the microcapsule structure, thus preserving its protective function. Vacuum degassing, as a preferred subsequent treatment, effectively removes air bubbles trapped during homogenization and stirring. These bubbles not only affect the product's appearance but can also accelerate oxidation, leading to flavor deterioration and probiotic inactivation. Degassing significantly improves the product's physical and storage stability.

[0025] This application also provides a process for preparing probiotic microcapsules, comprising the following steps: a. Preparation of bacterial suspension: Redissolving lyophilized probiotic powder in a protective solution containing skim milk to prepare a high-concentration bacterial suspension; b. Emulsification and solidification: Mixing the bacterial suspension obtained in step a with a wall material solution, and preparing a water-in-oil or oil-in-water primary emulsion using an emulsification device, and then introducing it into a solidifying agent solution by dripping or spraying to form gel microspheres; c. Post-treatment: Collecting the gel microspheres, washing them with sterile water, and then performing low-temperature fluidized bed drying or vacuum freeze-drying to obtain probiotic microcapsule powder.

[0026] To more intuitively demonstrate the present invention, three specific embodiments (based on a total flavor weight of 1000g) and comparative examples are provided below: Example 1: L-alanine 10g, glycine 6g, disodium 5'-inosinate 2g, disodium 5'-guanylate 2g, sodium succinate 5g; yeast extract 30g, concentrated fermentation broth of shiitake mushrooms (based on solids) 50g, ginger oleoresin 1.5g, garlic oleoresin 1g; propylene glycol 400g, sorbitol 80g; Lactobacillus rhamnosus microcapsules encapsulated in sodium alginate-chitosan (live count 1×10¹) 0 The product consisted of 10g of (CFU / g) gellan gum, 1g of xanthan gum, 2g of L-arginine, and the remainder was deionized water. The preparation process strictly followed steps S1 to S5, with vacuum degassing added after S5. The resulting flavor was rich and mellow, with a prominent umami flavor, a typical mushroom aroma, and an elegant spicy finish. It had a full-bodied, slightly viscous texture and a high survival rate of live probiotics.

[0027] Example 2: L-alanine 8g, glycine 8g, disodium 5'-inosinate 1.5g, disodium 5'-guanylate 1.5g, sodium succinate 3g; yeast extract 40g, concentrated fermented shiitake mushroom broth 60g, ginger oleoresin 2g, garlic oleoresin 0.8g; propylene glycol 350g, sorbitol 100g; 15g of *Lactobacillus plantarum* microcapsules encapsulated in octenyl succinate starch ester; xanthan gum 3g; potassium chloride 2g; balance: deionized water. This example emphasizes a richer fermented aroma and fuller body, suitable for sauce products.

[0028] Example 3: L-alanine 12g, glycine 4g, disodium 5'-inosinate 3g, disodium 5'-guanylate 3g, sodium succinate 8g; yeast extract 25g, concentrated fermented shiitake mushroom broth 40g, ginger oleoresin 1g, garlic oleoresin 1.2g; propylene glycol 450g, sorbitol 60g; probiotic microcapsules 5g; no texture enhancers or flavor modifiers added; the remainder is deionized water. This example focuses on a fresh, highly umami-rich instant soup flavor with low viscosity.

[0029] Comparative Example 1: No shiitake mushroom mycelium fermentation liquid was added; only an equal amount of yeast extract was used as a substitute. The resulting product lacked the complex mushroom essence and "mountain delicacy" aroma, had a thin flavor profile, and while it was umami-rich, it lacked sophistication and uniqueness.

[0030] Comparative Example 2: In this preparation process, the high-speed homogenization mixing in step S3 was omitted, and only ordinary stirring was used. After standing for one week, the product showed slight stratification, decreased flavor uniformity, and poor taste consistency.

[0031] Comparative Example 3: The probiotic microcapsules were replaced with an equal amount of unencapsulated lyophilized probiotic powder, which was added during the high-temperature stage of step S4. Almost no live bacteria were detected in the final product, and the probiotic function was lost.

[0032] The comparison between the examples and comparative examples fully demonstrates the irreplaceable nature of specific components (especially the shiitake mushroom fermentation liquid) in this invention, as well as the decisive role of key process steps such as phase separation homogenization and low-temperature inoculation in the overall quality (flavor, stability, and functionality) of the product. The flavoring provided by this invention can be directly used to prepare ready-to-eat condiments, such as ready-to-eat soups, compound sauces, vegetarian products, and snacks. An addition amount between 0.5% and 10% can exhibit significant shark fin flavor characteristics.

[0033] The details of the exemplary embodiments described above are provided, and the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the invention.

Claims

1. A flavoring essence of imitation shark fin, characterized in that, It is composed of the following components by weight percentage: L-alanine 0.5%-1.5%, glycine 0.3%-1.0%, disodium 5'-inosinate 0.05%-0.4%, disodium 5'-guanylate 0.05%-0.4%, sodium succinate 0.1%-0.8%; yeast extract 1%-5%, shiitake mushroom mycelium fermentation broth 2%-8%, ginger oleoresin 0.05%-0.3%, garlic oleoresin 0.03%-0.25%; propylene glycol 20%-55%, sorbitol 5%-15%; encapsulated probiotic microcapsules 0.2%-3%; the balance being deionized water.

2. The imitation shark fin flavor essence according to claim 1, characterized in that, The core material of the probiotic microcapsule is at least one of Lactobacillus rhamnosus, Lactobacillus plantarum or Lactobacillus acidophilus, and the viable bacteria count before embedding is 1×10¹ 0 CFU / g - 5×10¹¹ CFU / g; the wall material of the microcapsule is a complex of sodium alginate and chitosan, or octenyl succinate starch.

3. The imitation shark fin flavor essence according to claim 1, wherein the imitation shark fin flavor essence is prepared by the method according to claim 2. It also contains a texture enhancer, which is a compound of guar gum and xanthan gum in a weight ratio of 1:1 to 1:3, and the total amount of the texture enhancer added to the fragrance is 0.05% to 0.6%.

4. The imitation shark fin flavor essence according to claim 1, wherein the imitation shark fin flavor essence is prepared by the method according to claim 3. It also contains flavor modifiers selected from one or more of L-arginine, potassium chloride, and calcium lactate, with the total amount added not exceeding 0.5% of the total weight of the flavoring.

5. A method for preparing the biomimetic shark fin flavoring as described in any one of claims 1-4, characterized in that, Includes the following steps: S1. Pretreatment of mycelial fermentation broth: Centrifuge the fermentation broth of shiitake mushroom mycelium, take the supernatant, filter it through a membrane, and concentrate it to 1 / 3 to 1 / 2 of the original volume to obtain concentrated shiitake mushroom flavor broth for later use; S2. Aqueous phase preparation: Under stirring, deionized water is heated to 40-50℃ and L-alanine, glycine, disodium 5'-inosinate, disodium 5'-guanylate, and sodium succinate are dissolved sequentially to form a homogeneous aqueous phase; S3. Preparation and mixing of alcohol phase: In another container, propylene glycol and sorbitol are mixed, and then yeast extract, ginger oleoresin, and garlic oleoresin are added. The mixture is stirred until completely dissolved or dispersed to obtain the alcohol phase. The alcohol phase is slowly added to the aqueous phase in step S2 and homogenized at 45-55°C. S4. Flavor Integration: Add the concentrated shiitake mushroom flavor liquid prepared in step S1 to the mixture obtained in step S3, keep the temperature at 50-60℃, and stir at a constant speed for 30-90 minutes. S5. Functional ingredient addition and volume adjustment: Cool the material from step S4 to below 30°C, add the probiotic microcapsules as described in claim 2 and optional texture enhancers and / or flavor modifiers, and stir at low speed until homogeneous; finally, adjust the volume to the target weight with deionized water to obtain the biomimetic shark fin flavor essence.

6. The method according to claim 5, characterized in that, In step S3, the homogenization speed is 2000-6000 rpm and the time is 3-10 minutes.

7. The method according to claim 5, characterized in that, In step S4, the stirring speed is 80-150 rpm; 5-10 minutes before the end of the reaction, the pH of the mixture is adjusted to 5.0-6.0 using a food-grade acidulant.

8. The method according to claim 5, characterized in that, After step S5, there is also a post-processing step S6: the fragrance after volume adjustment is subjected to vacuum degassing treatment, with a degassing vacuum degree of -0.06 to -0.09 MPa and a time of 15-30 minutes.

9. A probiotic microcapsule used in the biomimetic shark fin flavoring as described in claim 1, characterized in that, It is prepared by the following method: a. Preparation of bacterial suspension: The freeze-dried probiotic powder is reconstituted in a protective solution containing skim milk to prepare a high-concentration bacterial suspension; b. Emulsification and curing: The bacterial suspension obtained in step a is mixed with the wall material solution and made into an oil-in-water or water-in-oil primary emulsion through an emulsification device. Then, it is introduced into the curing agent solution by dripping or spraying to form gel microspheres. c. Post-processing: Collect the gel microspheres, wash them with sterile water, and then perform low-temperature fluidized bed drying or vacuum freeze-drying to obtain probiotic microcapsule powder.

10. A ready-to-eat seasoning, characterized in that, It contains 0.5%-10% by weight of the biomimetic shark fin flavoring as described in any one of claims 1-4.