Instant reconstituted shellfish seasoning powder and method of making same

Abstract

This invention relates to the field of food processing technology, and discloses an instant reconstituted shellfish seasoning powder and its preparation method. The instant reconstituted shellfish seasoning powder comprises shellfish flavor base powder and natural seaweed extract powder; the natural seaweed extract powder is prepared by reacting a mixture of Gracilaria water extract, Euphorbia lactea extract, and Sargassum fusiforme extract with Ca... 2+ The mixture is formed by spray drying after pre-crosslinking; the *Euphorbia milii* extract is obtained by extracting *Euphorbia milii* with NaOH solution; the *Sargassum fusiforme* extract is an enzymatic hydrolysis extract of *Sargassum fusiforme* using alginate lyase. The shellfish seasoning powder of this invention has low requirements for water temperature during rehydration, is less prone to clumping, and the resulting sauce adheres well to the spoon and exhibits good stability.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to an instant reconstituted shellfish seasoning powder and its preparation method. Background Technology

[0002] Traditional shellfish sauces (such as oyster sauce, clam sauce, scallop sauce, mussel sauce, etc.) are usually packaged in glass bottles. The product is a viscous, semi-fluid sauce with a high water content. While these products offer unique advantages in flavor presentation, they also present numerous insurmountable challenges in actual production, distribution, storage, and use: In terms of user experience, traditional shellfish sauces are difficult to pour due to their high viscosity, making them inconvenient to handle and prone to leaving residue at the bottle opening. This residue, exposed to air, easily attracts dust and microorganisms, leading to mold and spoilage at the bottle opening, posing a food safety hazard. Furthermore, the viscous consistency makes precise dosage control during cooking difficult, easily resulting in over- or under-seasoning, affecting dish quality. Secondly, regarding storage and preservation, traditional shellfish sauces, with their high water content and rich nutritional components, are highly susceptible to microbial contamination after opening. Thirdly, in terms of packaging and logistics, traditional products are generally packaged in heavy, easily broken glass bottles, resulting in high transportation costs. Some high-end shellfish sauces require cold chain transportation and storage throughout the entire process, further increasing distribution costs.

[0003] In terms of existing technologies, to address the aforementioned issues, the food industry has made various attempts to transform traditional shellfish seasoning sauces into seasoning powders (such as patents CN105433337A, CN107279947A, CN101455325A, and CN104382115A). However, the seasoning powder products prepared by existing technologies are mostly intended for "direct application," such as sprinkling on potato chips or popcorn, or "reconstituted into soup," such as instant soup mixes. After reconstitution with water, these seasoning powder products result in a thin liquid that is difficult to form a "viscous, spoon-coating, and glossy" texture, failing to meet the requirements for sauce coating in cooking. Even if the amount of water added during the reconstitution process is reduced, the lack of a targeted thickening system design often results in an unevenly clumped, coarse paste rather than a smooth and delicate seasoning sauce. Furthermore, most existing seasoning powder products require hot water to prepare, but in actual cooking, there are scenarios where room temperature or room temperature water is needed for preparation, such as in cold dishes, and existing seasoning powder products cannot meet this need. At the same time, existing products generally have not solved the problem of rapid dissolution caused by high-content thickeners, and are prone to clumping when reconstituted with water, resulting in a "wet outside, dry inside" clumping phenomenon, which affects the user experience. Summary of the Invention

[0004] To address the aforementioned technical problems—namely, existing shellfish seasoning powders require hot water to dissolve, are prone to clumping during rehydration, and have poor coating properties after rehydration, failing to meet the requirements for sauce coating in cooking—this invention provides an instant-dissolving rehydrating shellfish seasoning powder and its preparation method. The shellfish seasoning powder of this invention has lower water temperature requirements during rehydration, is less prone to clumping, and forms a well-coated sauce with good stability after rehydration.

[0005] The specific technical solution of this invention is as follows: In a first aspect, the present invention provides an instant reconstituted shellfish flavoring powder, comprising shellfish flavor base powder and natural seaweed extract powder; the natural seaweed extract powder is obtained by processing a mixture of agar-agar water extract, Euphorbia lactea extract, and Sargassum fusiforme extract using Ca... 2+ The product is formed by spray drying after pre-crosslinking; the extract of *Euphorbia milii* is obtained by extracting *Euphorbia milii* with NaOH solution; the extract of *Sargassum fusiforme* is an enzymatic hydrolysis extract of *Sargassum fusiforme* by alginate lyase.

[0006] In this invention, the properties of polysaccharide components in agaric water extract, Euphorbia lactea extract, and Sargassum fusiforme extract are utilized, and these components are then subjected to Ca... 2+ Pre-crosslinking followed by spray drying results in a natural seaweed extract powder that imparts the following properties to the shellfish seasoning powder: It enables rapid rehydration, allowing for quick rehydration to form a sauce using relatively low-temperature water, while preventing clumping due to an "outer wet, inner dry" appearance; the rehydrated gel network formed by the shellfish seasoning powder is dense, orderly, and possesses high strength, resulting in a high-viscosity sauce that clings well to the spoon, providing excellent sauce coating during cooking. Furthermore, it exhibits high stability, maintaining good textural properties even after long-term storage and resisting water separation and aging. The specific mechanism of action is as follows: This invention involves mixing extracts of Gracilaria, Euphorbia lactea, and Sargassum fusiforme, and then applying a "chemical prestress" in the liquid phase before drying into powder. This prestressing utilizes calcium ions to induce controlled localized ionic cross-linking of Sargassum fusiforme polysaccharides, forming dispersed pre-crosslinked points. These pre-crosslinked points are completely "memorized" and locked within the internal network of the solid powder particles during subsequent spray drying. During the rehydration process of the shellfish seasoning powder, when the natural seaweed extract powder comes into contact with water, these "memorized" pre-crosslinked point regions, possessing a locally ordered structure, swell first and begin network reconstruction. This not only accelerates the rehydration speed of the shellfish seasoning powder but also serves as a nucleation center for subsequent network formation, guiding the molecular chains of surrounding Gracilaria and Euphorbia lactea polysaccharides to rapidly and orderly reassemble into a three-dimensional gel network along a pre-set "stress trajectory," rather than randomly entangled.

[0007] In the above process, Sargassum fusiforme extract contains polysaccharide components with guluronic acid blocks. These guluronic acid blocks can specifically bind with calcium ions to form "egg-box structure" cross-linking points, providing pre-cross-linking points for the natural seaweed extract powder. The molecular chains of agaric polysaccharides can form a double helix structure through hydrogen bonds, which helps to give the natural seaweed extract powder higher gel strength and better spoon-sticking properties after rehydration. However, without the guidance of pre-cross-linking points, the double helix formation of the molecular chains occurs randomly during rehydration, forming a network of uneven thickness and pore size, which is not conducive to improving the sauce's resistance to water separation. With the presence of pre-cross-linking points, the surrounding Euphorbia milii and Sargassum fusiforme polysaccharides restrict the agaric polysaccharides during rehydration, allowing them to arrange themselves in a more extended conformation. This promotes the growth of the double helix along a specific direction, forming a denser, more uniformly oriented rigid structure, thus making the sauce formed after rehydration of the shellfish seasoning powder more stable and less prone to water separation. Euphorbia lactea polysaccharides can give shellfish seasoning powders a glossy finish and a delicate texture after rehydration, but Euphorbia lactea polysaccharides have low gel strength. During the rehydration process, the local concentration of calcium ions around the pre-crosslinking points is relatively high. When the Euphorbia lactea polysaccharide molecular chains unfold, the electrostatic interaction between the sulfate ester groups and calcium ions partially neutralizes the intermolecular repulsion, allowing Euphorbia lactea polysaccharides to more tightly entwine with the agaric polysaccharide network and fill the network gaps. This results in a composite network structure with higher strength and resistance to water separation.

[0008] Preferably, the instant reconstituted shellfish seasoning powder contains the following components in parts by weight: 25-45 parts shellfish flavor base powder, 1-3 parts natural seaweed extract powder, 0-10 parts corn fermented sauce powder, 0-10 parts yeast extract, 5-30 parts cooked starch, 0.5-2 parts anti-caking agent, and 0-36 parts seasoning.

[0009] Furthermore, the instant reconstituted shellfish seasoning powder comprises the following components in parts by weight: 25-45 parts shellfish flavor base powder, 1-3 parts natural seaweed extract powder, 3-10 parts corn fermented sauce powder, 3-10 parts yeast extract, 15-30 parts cooked starch, 0.5-2 parts anti-caking agent, and 0.5-36 parts seasoning agent.

[0010] Preferably, the instant reconstituted shellfish flavoring powder includes one or more of shellfish cooking liquid powder, shellfish enzymatic hydrolysate powder, and shellfish fermentation powder, wherein the shellfish includes one or more of oysters, scallops, clams, and mussels.

[0011] Preferably, the cooked starch in the instant reconstituted shellfish seasoning powder includes one or more of pregelatinized tapioca starch, pregelatinized potato starch, and pregelatinized corn starch; the anti-caking agent includes silicon dioxide and / or microcrystalline cellulose; the seasoning includes the following components in parts by weight: 5-15 parts soy sauce powder, 10-20 parts edible salt, and 0.5-1 part auxiliary seasoning; the auxiliary seasoning includes one or more of white sugar, disodium 5'-inosinate, and disodium 5'-guanylate.

[0012] Secondly, the present invention provides a method for preparing the aforementioned instant reconstituted shellfish seasoning powder, comprising: S1: Add Ca to the mixture of Gracilaria aqueous extract, Euphorbia lactea extract, and Sargassum fusiforme extract. 2+ The solution is pre-crosslinked and then immediately spray-dried to obtain natural seaweed extract powder; S2: Mix the natural seaweed extract powder with other components.

[0013] Preferably, in step S1, the addition of Ca... 2+ The specific process for pre-crosslinking the solution includes: maintaining the temperature of the mixture at 50~65℃, and adding Ca dropwise at a rate of 0.3~1.0mL / min. 2+ Ca concentration of 0.05~0.2wt% 2+ Solution to Ca 2+ The final concentration reaches 0.01~0.03wt%, and after the addition is complete, let it stand for 2~3 minutes.

[0014] Specifically, for the special natural seaweed extract powder in this invention, the invention team constructed the following mathematical model to predict and optimize the density, stability, and recovery properties of the gel network (hereinafter, "mixture" refers to a mixture of Gracilaria water extract, Euphorbia lactea extract, and Sargassum fusiforme extract): (1) Key parameters: Calcium ion concentration (c): The concentration of calcium ions added to the mixture is... 2+ The concentration of the solution (in molar concentration meter, unit mol / L; in actual operation, it is obtained by converting the mass concentration (wt%) according to the molecular weight of the calcium salt used). Dropping acceleration (r): Ca 2+ The rate at which the solution is added dropwise to the mixture (in mL / min); Mixture temperature (T): The system temperature (in °C) during the pre-crosslinking reaction process. Pre-crosslinking time (t): from the start of Ca addition 2+ Total time from solution to completion of pre-crosslinking (in minutes).

[0015] (2) Quantitative indicators of gel network structure: Degree of crosslinking (D): Represents the density of crosslinking points in the gel network, which can be determined by chemical analysis. Theoretical gel strength (S): Reflects the strength characteristics of the gel network and can be measured by a texture analyzer; Recovery time (t) r ): Time (in seconds) required from the addition of water to the formation of a stable gel network, used to assess recovery speed; Water resistance (W) r The ability of a gel network to retain moisture is assessed by measuring the amount of water that separates out over a certain period of time.

[0016] (3) Crosslinking degree model: The degree of crosslinking D is related to the calcium ion concentration c, the dropping rate r, and the pre-crosslinking time t by the following relationship: dD / dt equals k1·c(t)·(1-D / D) max )-k2D. Where, k1 is the crosslinking reaction rate constant; k2 is the crosslinking point dissociation rate constant; D max The maximum degree of crosslinking is represented by c(t); c(t) represents the Ca content as a function of time. 2+ Concentration, Ca 2+ Let the initial concentration of the solution be denoted as c0, and the total volume of the mixture be denoted as V. Then, when t < 0, c(t) is 0; when 0 ≤ t ≤ V / r, c(t) is rc0 / dt; and when t > V / r, c(t) is c0.

[0017] (4) Gel strength model: There is a positive correlation between gel strength S and degree of crosslinking D: S equals k3D, where k3 is a proportionality constant that reflects the influence of degree of crosslinking on gel strength.

[0018] (5) Recovery time model: Recovery time t r Related to the initial structure of the gel network and the water diffusion rate: t r Equals k4 / (D·e) -Ea / RT ), where k4 is a constant related to the diffusion rate, Ea is the activation energy, R is the gas constant, and T is the absolute temperature.

[0019] (6) Anti-water separation model: Water-resistant W r Related to the density and stability of the gel network: W r Equals 1-k5 / (D) 2 ·T), where k5 is a constant related to the water separation rate.

[0020] Using the above model, k1, k2, k3, k4, k5, and E were obtained through experiments. a and D maxThe model parameters, and under specific conditions of c0, V, r, and T, can be used to calculate c(t). D, t r and W r Based on the above model, this invention sets the temperature during the pre-crosslinking process to 50-65℃, and uses Ca... 2+ The solution concentration was set to 0.05~0.2wt%, and the dropping rate was set to 0.3~1.0mL / min. The Ca content at the end of the dropping was... 2+ The final concentration was set to 0.01~0.03wt%, which further improved the reconstitution performance of shellfish seasoning powder and the coating properties and stability of the sauce obtained by adding water.

[0021] Preferably, in step S1, the Ca 2+ The solute in the solution is one or more of calcium lactate, calcium chloride, and calcium gluconate.

[0022] Preferably, in step S1: The preparation steps of the agaric water extract include: adding 15-25 times the mass of water to agaric powder, extracting at 85-95℃ for 2-3 hours, filtering, and adjusting the polysaccharide content to 1-3 wt%. The preparation steps of the *Euphorbia lactea* extract include: adding 15-25 times its mass of 0.10-0.15 mol / L NaOH solution to *Euphorbia lactea* powder, stirring at 20-30℃ for 2-3 hours, neutralizing, filtering, and adjusting the polysaccharide content to 1-3 wt%. The preparation steps of the Sargassum fusiforme extract include: adding 15-25 times the weight of water to Sargassum fusiforme powder, adding alginate lyase at 0.1-0.5 wt% at 40-50℃ for 2-3 hours for enzymatic hydrolysis, filtering after enzyme inactivation, and adjusting the polysaccharide content to 1-3 wt%. The preparation steps of the mixture include: mixing the agar extract, the Euphorbia milii extract and the Sargassum fusiforme extract at a polysaccharide mass ratio of 1:0.5~1.5:1~2.

[0023] Preferably, in step S1, Ca is added at 50~65°C. 2+ Before dissolving, heat the mixture of Gracilaria water extract, Euphorbia milii extract and Sargassum fusiforme extract to 80-95℃ and stir until completely dissolved.

[0024] Preferably, in step S1, the inlet air temperature of the spray dryer is 170~190℃ and the outlet air temperature is 80~90℃.

[0025] Compared with the prior art, the present invention has the following advantages: (1) By adding special natural seaweed extract powder to the shellfish seasoning powder, the present invention enables the shellfish seasoning powder to have lower requirements for water temperature when reconstituted with water, and can be reconstituted quickly at a lower temperature, making it less prone to clumping. It also makes the sauce formed after reconstitution with water stick upright and have good stability.

[0026] (2) This invention constructs a mathematical model for predicting and optimizing the density, stability, and recovery properties of gel networks for special natural seaweed extract powders. Based on this model, the temperature during the pre-crosslinking process and the amount of Ca used are determined. 2+ The concentration of the solution and the dropping rate, as well as the Ca in the system at the end of the dropping process. 2+ By controlling the final concentration within a specific range, the reconstitution performance of shellfish seasoning powder and the coating properties and stability of the sauce obtained by adding water for reconstitution were further improved. Detailed Implementation

[0027] The present invention will be further described below with reference to embodiments.

[0028] First, this invention relates to an instant reconstituted shellfish flavoring powder, comprising shellfish flavor base powder and natural seaweed extract powder; the natural seaweed extract powder is obtained by processing a mixture of agar-agar water extract, Euphorbia lactea extract, and Sargassum fusiforme extract using Ca... 2+ The product is formed by spray drying after pre-crosslinking; the extract of *Euphorbia milii* is obtained by extracting *Euphorbia milii* with NaOH solution; the extract of *Sargassum fusiforme* is an enzymatic hydrolysis extract of *Sargassum fusiforme* by alginate lyase.

[0029] In some specific embodiments, the instant reconstituted shellfish flavoring powder includes one or more of shellfish cooking liquid powder, shellfish enzymatic hydrolysate powder, and shellfish fermentation powder, wherein the shellfish includes one or more of oysters, scallops, clams, and mussels.

[0030] In some specific embodiments, the instant reconstituted shellfish seasoning powder comprises the following components in parts by weight: 25-45 parts shellfish flavor base powder, 1-3 parts natural seaweed extract powder, 0-10 parts corn fermented sauce powder, 0-10 parts yeast extract, 5-30 parts cooked starch, 0.5-2 parts anti-caking agent, and 0-36 parts seasoning agent. In the above specific embodiments, optional or preferred methods include: The cooked starch in the instant reconstituted shellfish seasoning powder includes one or more of pregelatinized tapioca starch, pregelatinized potato starch, and pregelatinized corn starch; The anti-caking agent includes silica and / or microcrystalline cellulose; The seasoning comprises the following components in parts by weight: 5-15 parts soy sauce powder, 10-20 parts edible salt, and 0.5-1 part auxiliary seasoning; the auxiliary seasoning includes one or more of white sugar, disodium 5'-inosinate and disodium 5'-guanylate.

[0031] Second, the present invention relates to a method for preparing the aforementioned instant reconstituted shellfish seasoning powder, comprising: S1: Add Ca to the mixture of Gracilaria aqueous extract, Euphorbia lactea extract, and Sargassum fusiforme extract. 2+ The solution is pre-crosslinked and then immediately spray-dried to obtain natural seaweed extract powder; S2: Mix the natural seaweed extract powder with other components.

[0032] In some specific embodiments, in step S1, Ca is added at 50~65°C. 2+ Before dissolving, heat the mixture of Gracilaria water extract, Euphorbia milii extract and Sargassum fusiforme extract to 80-95℃ and stir until completely dissolved.

[0033] In some specific embodiments, in step S1, the addition of Ca 2+ The specific process for pre-crosslinking the solution includes: maintaining the temperature of the mixture at 50~65℃, and adding Ca dropwise at a rate of 0.3~1.0mL / min. 2+ Ca concentration of 0.05~0.2wt% 2+ Solution to Ca 2+ The final concentration reaches 0.01~0.03wt%, and after the addition is complete, let it stand for 2~3 minutes.

[0034] In some specific embodiments, in step S1, the Ca 2+ The solute in the solution is one or more of calcium lactate, calcium chloride, and calcium gluconate.

[0035] In some specific embodiments, step S1 includes the preparation of the agaric water extract by adding 15 to 25 times the mass of water to agaric powder, extracting at 85 to 95°C for 2 to 3 hours, filtering, and adjusting the polysaccharide content to 1 to 3 wt%.

[0036] In some specific embodiments, step S1, the preparation step of the Euphorbia lactea extract includes: adding 15 to 25 times the mass of 0.10 to 0.15 mol / L NaOH solution to Euphorbia lactea powder, stirring at 20 to 30°C for 2 to 3 hours, neutralizing and filtering, and adjusting the polysaccharide content to 1 to 3 wt%.

[0037] In some specific embodiments, step S1, the preparation step of the Sargassum extract includes: adding 15 to 25 times the mass of water to Sargassum powder, adding alginate lyase at 0.1 to 0.5 wt% at 40 to 50°C for 2 to 3 hours, filtering after enzyme inactivation, and adjusting the polysaccharide content to 1 to 3 wt%.

[0038] In some specific embodiments, step S1 includes the preparation of the mixture by mixing the agar extract, the Euphorbia milii extract and the Sargassum fusiforme extract at a polysaccharide mass ratio of 1:0.5~1.5:1~2.

[0039] In some specific embodiments, in step S1, the inlet air temperature of the spray dryer is 170~190℃ and the outlet air temperature is 80~90℃.

[0040] In some specific embodiments, the specific process of step S2 includes: after passing all components through a 40-80 mesh sieve, mixing shellfish flavor base powder, corn fermented sauce powder, yeast extract and seasoning, then adding cooked starch, natural seaweed extract powder and anti-caking agent, and mixing at a speed of 15-30 r / min for 20-40 min.

[0041] In some specific embodiments, the preparation steps of the shellfish cooking liquid powder in the shellfish flavor base powder include: removing solid residues from the shellfish cooking liquid, concentrating it to obtain a concentrated liquid with a solid content of 15-25 wt%, adding β-cyclodextrin for encapsulation, and then drying. In the above specific embodiments, optional or preferred methods include: The method for removing solid residue is to pass it through a 200-250 mesh sieve; The concentration method involves using an ultrafiltration membrane with a molecular weight cutoff of 5000~10000 Da to perform cyclic concentration at 40~50℃ and 0.2~0.4MPa. The amount of β-cyclodextrin used is 5-10% of the mass of the concentrate; the embedding temperature is 50-60℃ and the time is 30-60 min. The drying method is spray drying, with an inlet air temperature of 160~180℃ and an outlet air temperature of 80~90℃.

[0042] In some specific embodiments, the preparation steps of the shellfish enzymatic hydrolysate powder in the shellfish flavor base powder include: adding a complex protease to the shellfish meat homogenate for enzymatic hydrolysis, inactivating the enzyme, performing solid-liquid separation, concentrating the resulting liquid, and drying. In the above specific embodiments, optional or preferred methods include: The preparation steps of the clam meat homogenate include: adding 1 to 2 times the mass of water to the clam meat and then homogenizing it; The complex protease includes papain and flavor protease, and is used at a rate of 0.1-0.5% of the meat paste mass; the enzymatic hydrolysis time is 2-4 hours, the pH is 6.5-7.5, and the temperature is 50-55°C. The enzyme inactivation temperature is 90~95℃, and the time is 10~15min; After the concentration is completed, the solid content of the resulting concentrate is 20-30 wt%. The drying method is spray drying, with an inlet air temperature of 170~190℃ and an outlet air temperature of 80~90℃.

[0043] In some specific embodiments, the preparation steps of the shellfish fermentation powder in the shellfish flavor base powder include: adding glucose to shellfish hydrolysate and / or shellfish enzymatic hydrolysate, inoculating with activated Aspergillus oryzae spore suspension for fermentation, and drying. In the above specific embodiments, optional or preferred methods include: Before adding glucose, adjust the pH of the shellfish hydrolysate and / or shellfish enzymatic hydrolysate to 6.0-7.0; The amount of glucose used is 1-3% of the mass of the shellfish hydrolysate and / or shellfish enzymatic hydrolysate; The inoculum size of the Aspergillus oryzae spore suspension is 1-5% v / v; the fermentation temperature is 28-32℃ and the fermentation time is 24-48h. After the fermentation is completed, the temperature is raised to 80-85°C and maintained for 20 minutes to terminate the fermentation, and then the drying is carried out. The drying method is spray drying, with an inlet air temperature of 170~185℃ and an outlet air temperature of 80~90℃.

[0044] Third, the present invention relates to a method of using the instant reconstituted shellfish seasoning powder, comprising: adding 2 to 4 times the mass of water at 10 to 100°C to the instant reconstituted shellfish seasoning powder, stirring evenly, and letting stand for 1 to 3 minutes to obtain a reconstituted viscous shellfish seasoning sauce.

[0045] The present invention will now be described with reference to specific embodiments and comparative examples. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Example 1

[0046] This embodiment provides an instant oyster sauce-flavored reconstituted oyster seasoning powder, and the preparation steps are as follows: S1: Preparation of oyster-flavored base powder S1.1: Fresh oyster meat cooking broth was filtered through a 200-mesh sieve to remove solid residue. Then, it was concentrated using an ultrafiltration membrane with a molecular weight cutoff of 5000 Da at 45℃ and 0.3 MPa to obtain a concentrate with a solid content of 19 wt%. β-cyclodextrin (5% of the concentrate mass) was added to the concentrate, stirred thoroughly, and kept at 55℃ for 40 min. The resulting liquid was then spray-dried at an inlet air temperature of 170℃ and an outlet air temperature of 85℃ to obtain oyster cooking broth powder.

[0047] S1.2: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 7.0, heat to 55℃, add a complex protease (composed of papain and flavor protease in a 1:1 mass ratio, with the amount of complex protease added being 0.3% of the meat mass), and enzymatically hydrolyze at 55℃ for 3 hours, maintaining a constant pH during this period. After enzymatic hydrolysis is complete, heat to 95℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the supernatant under vacuum to a solid content of 25 wt%, then spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 85℃ to obtain oyster enzymatic hydrolysate powder.

[0048] S1.3: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 6.5, add 2% glucose, and use as a fermentation substrate. Inoculate with activated Aspergillus oryzae spore suspension at an inoculation rate of 3% v / v. Incubate at 30℃ for 24 hours, stirring periodically. Then, raise the temperature to 80℃ and maintain for 20 minutes to terminate fermentation. Spray dry the resulting fermentation broth at an inlet air temperature of 175℃ and an outlet air temperature of 80℃ to obtain oyster fermentation powder.

[0049] S1.4: Mix oyster cooking liquid powder, oyster enzymatic hydrolysate powder and oyster fermentation powder in a mass ratio of 1:1:1 to obtain oyster flavor base powder.

[0050] S2: Preparation of natural seaweed extract powder S2.1: Add 20 times the weight of water to the agar powder, extract at 90℃ for 2 hours, filter, and concentrate until the polysaccharide content is 2.5wt% to obtain agar water extract.

[0051] S2.2: Add 20 times the mass of 0.1mol / L NaOH solution to the Euphorbia milii powder, stir at 25℃ for 2h, neutralize, filter, and concentrate to a polysaccharide content of 2.0wt% to obtain Euphorbia milii extract.

[0052] S2.3: Add 20 times the mass of water to Sargassum powder, heat to 50℃, add alginate lyase (0.1% of the mass of Sargassum powder and water mixture), enzymatically hydrolyze at 50℃ for 2 hours, filter after enzyme inactivation, and concentrate to a polysaccharide content of 1.5wt% to obtain Sargassum extract.

[0053] S2.4: The aqueous extracts of Gracilaria, Euphorbia lactea, and Sargassum fusiforme were mixed at a polysaccharide mass ratio of 1:1:1. The mixture was heated to 90℃ and stirred until completely dissolved to obtain a final solution. The temperature of the solution was maintained at 50±5℃, and a 0.2wt% calcium gluconate solution was added dropwise at a rate of 0.3mL / min until the final calcium ion concentration reached 0.01wt%. After the addition was complete, the solution was allowed to stand for 2 minutes. Then, it was immediately pumped into a spray dryer for spray drying at an inlet air temperature of 190℃ and an outlet air temperature of 85℃ to obtain a natural seaweed extract powder.

[0054] S3: Preparation of oyster seasoning powder S3.1: Weigh the following raw materials according to the mass parts: 36 parts oyster flavor base powder, 10 parts soy sauce powder, 5 parts corn fermented sauce powder, 5 parts yeast extract, 10 parts edible salt, 18 parts pregelatinized tapioca starch, 3 parts natural seaweed extract powder, 1 part silicon dioxide, and 5 parts white sugar.

[0055] S3.2: After passing each of the raw materials weighed in step S3.1 through a 60-mesh sieve, mix the oyster flavor base powder, soy sauce powder, corn fermented sauce powder, yeast extract, edible salt and white sugar, and stir evenly. Add natural seaweed extract powder, pregelatinized tapioca starch and silicon dioxide to the resulting mixture, and mix at a speed of 20 r / min for 30 min in a three-dimensional motion mixer. Seal the mixed powder into 10g portions, fill with nitrogen, and obtain oyster sauce flavored instant reconstituted oyster seasoning powder. Example 2

[0056] This embodiment provides an instant-dissolving, reconstituted composite shellfish seasoning powder, and the preparation steps are as follows: S1: Preparation of composite shellfish flavor base powder S1.1: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 7.0, heat to 55℃, add a complex protease (composed of papain and flavor protease in a 1:1 mass ratio, with the amount of complex protease added being 0.3% of the meat mass), and enzymatically hydrolyze at 55℃ for 3 hours, maintaining a constant pH during this period. After enzymatic hydrolysis is complete, heat to 95℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the supernatant under vacuum to a solid content of 25 wt%, then spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 85℃ to obtain oyster enzymatic hydrolysate powder.

[0057] S1.2: Wash and mince fresh scallop meat, add 1.5 times its weight of water, and homogenize at high speed to obtain a scallop meat homogenate. Adjust the pH of the scallop meat homogenate to 7.0, heat to 55℃, add a complex protease (composed of papain and flavor protease in a 1:1 mass ratio, with the amount of complex protease added being 0.3% of the meat mass), and enzymatically hydrolyze at 55℃ for 3 hours, maintaining a constant pH during this period. After enzymatic hydrolysis is complete, heat to 95℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the supernatant under vacuum to a solid content of 25 wt%, then spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 85℃ to obtain scallop enzymatically hydrolyzed powder.

[0058] S1.3: Wash and mince fresh clam meat, add 1.5 times its weight of water, and homogenize at high speed to obtain a clam meat homogenate. Adjust the pH of the clam meat homogenate to 7.0, heat to 55℃, add a complex protease (composed of papain and flavor protease in a 1:1 mass ratio, with the amount of complex protease added being 0.3% of the meat mass), and enzymatically hydrolyze at 55℃ for 3 hours, maintaining a constant pH during this period. After enzymatic hydrolysis is complete, heat to 95℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the supernatant under vacuum to a solid content of 25 wt%, then spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 85℃ to obtain clam enzymatically hydrolyzed powder.

[0059] S1.4: Mix oyster enzymatic hydrolysate, scallop enzymatic hydrolysate and clam enzymatic hydrolysate in a mass ratio of 1:1:1 to obtain a composite shellfish flavor base powder.

[0060] S2: Preparation of natural seaweed extract powder S2.1: Add 20 times the weight of water to the agar powder, extract at 90℃ for 2 hours, filter, and concentrate until the polysaccharide content is 2.5wt% to obtain agar water extract.

[0061] S2.2: Add 20 times the mass of 0.1mol / L NaOH solution to the Euphorbia milii powder, stir at 25℃ for 2h, neutralize, filter, and concentrate to a polysaccharide content of 2.0wt% to obtain Euphorbia milii extract.

[0062] S2.3: Add 20 times the mass of water to Sargassum powder, heat to 50℃, add alginate lyase (0.1% of the mass of Sargassum powder and water mixture), enzymatically hydrolyze at 50℃ for 2 hours, filter after enzyme inactivation, and concentrate to a polysaccharide content of 1.5wt% to obtain Sargassum extract.

[0063] S2.4: The aqueous extracts of Gracilaria, Euphorbia lactea, and Sargassum fusiforme were mixed at a polysaccharide mass ratio of 1:1:1. The mixture was heated to 90℃ and stirred until completely dissolved to obtain a final solution. The temperature of the solution was maintained at 60±5℃, and a 0.05wt% calcium gluconate solution was added dropwise at a rate of 1.0mL / min until the final calcium ion concentration reached 0.03wt%. After the addition was complete, the solution was allowed to stand for 2 minutes. Immediately afterwards, the solution was pumped into a spray dryer for spray drying at an inlet air temperature of 190℃ and an outlet air temperature of 85℃ to obtain a natural seaweed extract powder.

[0064] S3: Preparation of compound shellfish seasoning powder S3.1: Weigh the following raw materials according to the mass parts and set aside: 36 parts of compound shellfish flavor base powder, 8 parts of soy sauce powder, 8 parts of corn fermented sauce powder, 6 parts of yeast extract, 12 parts of edible salt, 22 parts of pregelatinized potato starch, 3 parts of natural seaweed extract powder, 1 part of microcrystalline cellulose, 4.8 parts of white sugar, 0.1 parts of disodium 5'-inosinate, and 0.1 parts of disodium 5'-guanylate.

[0065] S3.2: After passing each of the raw materials weighed in step S3.1 through a 60-mesh sieve, mix the compound shellfish flavor base powder, soy sauce powder, corn fermented sauce powder, yeast extract, edible salt, white sugar, disodium 5'-inosinate and disodium 5'-guanylate, and stir evenly. Add natural seaweed extract powder, pregelatinized potato starch and microcrystalline cellulose to the resulting mixture, and mix at a speed of 20 r / min for 30 min in a three-dimensional motion mixer. Seal the mixed powder into 10g portions, fill with nitrogen, and obtain the instant reconstituted compound shellfish seasoning powder. Example 3

[0066] This embodiment provides an instant reconstituted oyster flavoring powder, and the preparation steps are as follows: S1: Preparation of oyster-flavored base powder S1.1: Fresh oyster meat cooking broth was filtered through a 200-mesh sieve to remove solid residue. Then, it was concentrated using an ultrafiltration membrane with a molecular weight cutoff of 5000 Da at 45℃ and 0.3 MPa to obtain a concentrate with a solid content of 19 wt%. β-cyclodextrin (5% of the concentrate mass) was added to the concentrate, stirred thoroughly, and kept at 55℃ for 40 min. The resulting liquid was then spray-dried at an inlet air temperature of 170℃ and an outlet air temperature of 85℃ to obtain oyster cooking broth powder.

[0067] S1.2: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 7.0, heat to 55℃, add a complex protease (composed of papain and flavor protease in a 1:1 mass ratio, with the amount of complex protease added being 0.3% of the meat mass), and enzymatically hydrolyze at 55℃ for 3 hours, maintaining a constant pH during this period. After enzymatic hydrolysis is complete, heat to 95℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the supernatant under vacuum to a solid content of 25 wt%, then spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 85℃ to obtain oyster enzymatic hydrolysate powder.

[0068] S1.3: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 6.5, add 2% glucose, and use as a fermentation substrate. Inoculate with activated Aspergillus oryzae spore suspension at an inoculation rate of 3% v / v. Incubate at 30℃ for 24 hours, stirring periodically. Then, raise the temperature to 80℃ and maintain for 20 minutes to terminate fermentation. Spray dry the resulting fermentation broth at an inlet air temperature of 175℃ and an outlet air temperature of 80℃ to obtain oyster fermentation powder.

[0069] S1.4: Mix oyster cooking liquid powder, oyster enzymatic hydrolysate powder and oyster fermentation powder in a mass ratio of 1:1:1 to obtain oyster flavor base powder.

[0070] S2: Preparation of natural seaweed extract powder S2.1: Add 20 times the weight of water to the agar powder, extract at 90℃ for 2 hours, filter, and concentrate until the polysaccharide content is 2.5wt% to obtain agar water extract.

[0071] S2.2: Add 20 times the mass of 0.1mol / L NaOH solution to the Euphorbia milii powder, stir at 25℃ for 2h, neutralize, filter, and concentrate to a polysaccharide content of 2.0wt% to obtain Euphorbia milii extract.

[0072] S2.3: Add 20 times the mass of water to Sargassum powder, heat to 50℃, add alginate lyase (0.1% of the mass of Sargassum powder and water mixture), enzymatically hydrolyze at 50℃ for 2 hours, filter after enzyme inactivation, and concentrate to a polysaccharide content of 1.5wt% to obtain Sargassum extract.

[0073] S2.4: Aquatic extract of Gracilaria, extract of Euphorbia lactea, and extract of Sargassum fusiforme were mixed at a polysaccharide mass ratio of 1:1:1. The mixture was heated to 90℃ and stirred until completely dissolved to obtain a mixed solution. The temperature of the mixed solution was maintained at 60±5℃, and a calcium gluconate solution with a calcium ion concentration of 0.1wt% was added dropwise at a rate of 0.5mL / min until the final calcium ion concentration reached 0.02wt%. After the addition was complete, the mixture was allowed to stand for 2 minutes. Then, it was immediately pumped into a spray dryer for spray drying at an inlet air temperature of 190℃ and an outlet air temperature of 85℃ to obtain natural seaweed extract powder.

[0074] S3: Preparation of oyster seasoning powder S3.1: Weigh the following raw materials according to the mass parts and set aside: 36 parts oyster flavor base powder, 10 parts soy sauce powder, 5 parts corn fermented sauce powder, 5 parts yeast extract, 10 parts edible salt, 26 parts pregelatinized corn starch, 3 parts natural seaweed extract powder, 1 part microcrystalline cellulose, 4.8 parts white sugar, 0.1 parts disodium 5'-inosinate, and 0.1 parts disodium 5'-guanylate.

[0075] S3.2: After passing each of the raw materials weighed in step S3.1 through a 60-mesh sieve, mix the oyster flavor base powder, soy sauce powder, corn fermented sauce powder, yeast extract, edible salt, white sugar, disodium 5'-inosinate and disodium 5'-guanylate, and stir evenly. Add natural seaweed extract powder, pregelatinized corn starch and microcrystalline cellulose to the resulting mixture, and mix at a speed of 20 r / min for 30 min in a three-dimensional motion mixer. Seal the mixed powder into 10g portions, fill with nitrogen, and obtain instant reconstituted oyster flavor powder. Example 4

[0076] The only difference between this embodiment and Example 1 is that the parameter design during pre-crosslinking is changed in the preparation process of the natural seaweed extract powder; the remaining raw materials and preparation steps are the same as in Example 1. Specifically, the preparation steps of the oyster sauce flavored oyster seasoning powder in this embodiment are as follows: S1: Preparation of oyster-flavored base powder S1.1: Fresh oyster meat cooking broth was filtered through a 200-mesh sieve to remove solid residue. Then, it was concentrated using an ultrafiltration membrane with a molecular weight cutoff of 5000 Da at 45℃ and 0.3 MPa to obtain a concentrate with a solid content of 19 wt%. β-cyclodextrin (5% of the concentrate mass) was added to the concentrate, stirred thoroughly, and kept at 55℃ for 40 min. The resulting liquid was then spray-dried at an inlet air temperature of 170℃ and an outlet air temperature of 85℃ to obtain oyster cooking broth powder.

[0077] S1.2: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 7.0, heat to 55℃, add a complex protease (composed of papain and flavor protease in a 1:1 mass ratio, with the amount of complex protease added being 0.3% of the meat mass), and enzymatically hydrolyze at 55℃ for 3 hours, maintaining a constant pH during this period. After enzymatic hydrolysis is complete, heat to 95℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the supernatant under vacuum to a solid content of 25 wt%, then spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 85℃ to obtain oyster enzymatic hydrolysate powder.

[0078] S1.3: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 6.5, add 2% glucose, and use as a fermentation substrate. Inoculate with activated Aspergillus oryzae spore suspension at an inoculation rate of 3% v / v. Incubate at 30℃ for 24 hours, stirring periodically. Then, raise the temperature to 80℃ and maintain for 20 minutes to terminate fermentation. Spray dry the resulting fermentation broth at an inlet air temperature of 175℃ and an outlet air temperature of 80℃ to obtain oyster fermentation powder.

[0079] S1.4: Mix oyster cooking liquid powder, oyster enzymatic hydrolysate powder and oyster fermentation powder in a mass ratio of 1:1:1 to obtain oyster flavor base powder.

[0080] S2: Preparation of natural seaweed extract powder S2.1: Add 20 times the weight of water to the agar powder, extract at 90℃ for 2 hours, filter, and concentrate until the polysaccharide content is 2.5wt% to obtain agar water extract.

[0081] S2.2: Add 20 times the mass of 0.1mol / L NaOH solution to the Euphorbia milii powder, stir at 25℃ for 2h, neutralize, filter, and concentrate to a polysaccharide content of 2.0wt% to obtain Euphorbia milii extract.

[0082] S2.3: Add 20 times the mass of water to Sargassum powder, heat to 50℃, add alginate lyase (0.1% of the mass of Sargassum powder and water mixture), enzymatically hydrolyze at 50℃ for 2 hours, filter after enzyme inactivation, and concentrate to a polysaccharide content of 1.5wt% to obtain Sargassum extract.

[0083] S2.4: The aqueous extracts of Gracilaria, Euphorbia lactea, and Sargassum fusiforme were mixed at a polysaccharide mass ratio of 1:1:1. The mixture was heated to 90℃ and stirred until completely dissolved to obtain a final solution. The temperature of the solution was maintained at 45±5℃, and a calcium gluconate solution with a calcium ion concentration of 0.01wt% was added dropwise at a rate of 1.5mL / min until the final calcium ion concentration reached 0.05wt%. After the addition was complete, the solution was allowed to stand for 2 minutes. Then, it was immediately pumped into a spray dryer for spray drying at an inlet air temperature of 190℃ and an outlet air temperature of 85℃ to obtain a natural seaweed extract powder.

[0084] S3: Preparation of oyster seasoning powder S3.1: Weigh the following raw materials according to the mass parts: 36 parts oyster flavor base powder, 10 parts soy sauce powder, 5 parts corn fermented sauce powder, 5 parts yeast extract, 10 parts edible salt, 18 parts pregelatinized tapioca starch, 3 parts natural seaweed extract powder, 1 part silicon dioxide, and 5 parts white sugar.

[0085] S3.2: After passing each of the raw materials weighed in step S3.1 through a 60-mesh sieve, mix the oyster flavor base powder, soy sauce powder, corn fermented sauce powder, yeast extract, edible salt and white sugar, and stir evenly. Add natural seaweed extract powder, pregelatinized tapioca starch and silicon dioxide to the resulting mixture, and mix at a speed of 20 r / min for 30 min in a three-dimensional motion mixer. Seal the mixed powder into 10g portions, fill with nitrogen, and obtain oyster sauce flavored instant reconstituted oyster seasoning powder.

[0086] Comparative Example 1 This comparative example uses a commercially available seafood flavor seasoning powder from a certain brand, whose product instructions recommend mixing it with water at a 1:10 mass ratio.

[0087] Comparative Example 2 The only difference between this comparative example and Example 3 is that the oyster seasoning powder in this comparative example does not contain natural seaweed extract powder; all other raw materials and preparation steps are the same as in Example 3. Specifically, the preparation steps of the oyster seasoning powder in this comparative example are as follows: S1: Preparation of oyster-flavored base powder S1.1: Fresh oyster meat cooking broth was filtered through a 200-mesh sieve to remove solid residue. Then, it was concentrated using an ultrafiltration membrane with a molecular weight cutoff of 5000 Da at 45℃ and 0.3 MPa to obtain a concentrate with a solid content of 19 wt%. β-cyclodextrin (5% of the concentrate mass) was added to the concentrate, stirred thoroughly, and kept at 55℃ for 40 min. The resulting liquid was then spray-dried at an inlet air temperature of 170℃ and an outlet air temperature of 85℃ to obtain oyster cooking broth powder.

[0088] S1.2: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 7.0, heat to 55℃, add a complex protease (composed of papain and flavor protease in a 1:1 mass ratio, with the amount of complex protease added being 0.3% of the meat mass), and enzymatically hydrolyze at 55℃ for 3 hours, maintaining a constant pH during this period. After enzymatic hydrolysis is complete, heat to 95℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the supernatant under vacuum to a solid content of 25 wt%, then spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 85℃ to obtain oyster enzymatic hydrolysate powder.

[0089] S1.3: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 6.5, add 2% glucose, and use as a fermentation substrate. Inoculate with activated Aspergillus oryzae spore suspension at an inoculation rate of 3% v / v. Incubate at 30℃ for 24 hours, stirring periodically. Then, raise the temperature to 80℃ and maintain for 20 minutes to terminate fermentation. Spray dry the resulting fermentation broth at an inlet air temperature of 175℃ and an outlet air temperature of 80℃ to obtain oyster fermentation powder.

[0090] S1.4: Mix oyster cooking liquid powder, oyster enzymatic hydrolysate powder and oyster fermentation powder in a mass ratio of 1:1:1 to obtain oyster flavor base powder.

[0091] S2: Preparation of oyster seasoning powder S2.1: Weigh the following raw materials according to the mass parts and set aside: 36 parts oyster flavor base powder, 10 parts soy sauce powder, 5 parts corn fermented sauce powder, 5 parts yeast extract, 10 parts edible salt, 26 parts pregelatinized corn starch, 1 part microcrystalline cellulose, 4.8 parts white sugar, 0.1 parts disodium 5'-inosinate, and 0.1 parts disodium 5'-guanylate.

[0092] S2.2: After passing each of the raw materials weighed in step S2.1 through a 60-mesh sieve, mix the oyster flavor base powder, soy sauce powder, corn fermented sauce powder, yeast extract, edible salt, white sugar, disodium 5'-inosinate and disodium 5'-guanylate, stir evenly, add pregelatinized corn starch and microcrystalline cellulose to the resulting mixture, mix at 20 r / min for 30 min in a three-dimensional motion mixer, seal the mixed powder in 10g portions, and fill with nitrogen to obtain oyster flavor powder.

[0093] Comparative Example 3 The only difference between this comparative example and Example 3 is that Sargassum fusiforme extract was not used in the preparation of the natural seaweed extract powder in this comparative example; all other raw materials and preparation steps are the same as in Example 3. Specifically, the preparation steps of the oyster seasoning powder in this comparative example are as follows: S1: Preparation of oyster-flavored base powder S1.1: Fresh oyster meat cooking broth was filtered through a 200-mesh sieve to remove solid residue. Then, it was concentrated using an ultrafiltration membrane with a molecular weight cutoff of 5000 Da at 45℃ and 0.3 MPa to obtain a concentrate with a solid content of 19 wt%. β-cyclodextrin (5% of the concentrate mass) was added to the concentrate, stirred thoroughly, and kept at 55℃ for 40 min. The resulting liquid was then spray-dried at an inlet air temperature of 170℃ and an outlet air temperature of 85℃ to obtain oyster cooking broth powder.

[0094] S1.2: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 7.0, heat to 55℃, add a complex protease (composed of papain and flavor protease in a 1:1 mass ratio, with the amount of complex protease added being 0.3% of the meat mass), and enzymatically hydrolyze at 55℃ for 3 hours, maintaining a constant pH during this period. After enzymatic hydrolysis is complete, heat to 95℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the supernatant under vacuum to a solid content of 25 wt%, then spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 85℃ to obtain oyster enzymatic hydrolysate powder.

[0095] S1.3: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 6.5, add 2% glucose, and use as a fermentation substrate. Inoculate with activated Aspergillus oryzae spore suspension at an inoculation rate of 3% v / v. Incubate at 30℃ for 24 hours, stirring periodically. Then, raise the temperature to 80℃ and maintain for 20 minutes to terminate fermentation. Spray dry the resulting fermentation broth at an inlet air temperature of 175℃ and an outlet air temperature of 80℃ to obtain oyster fermentation powder.

[0096] S1.4: Mix oyster cooking liquid powder, oyster enzymatic hydrolysate powder and oyster fermentation powder in a mass ratio of 1:1:1 to obtain oyster flavor base powder.

[0097] S2: Preparation of natural seaweed extract powder S2.1: Add 20 times the weight of water to the agar powder, extract at 90℃ for 2 hours, filter, and concentrate until the polysaccharide content is 2.5wt% to obtain agar water extract.

[0098] S2.2: Add 20 times the mass of 0.1mol / L NaOH solution to the Euphorbia milii powder, stir at 25℃ for 2h, neutralize, filter, and concentrate to a polysaccharide content of 2.0wt% to obtain Euphorbia milii extract.

[0099] S2.3: The aqueous extract of *Gynostemma pentaphyllum* and the extract of *Euphorbia milii* were mixed at a polysaccharide mass ratio of 1:1, heated to 90℃ and stirred until completely dissolved to obtain a mixture. The temperature of the mixture was maintained at 60±5℃, and a calcium gluconate solution with a calcium ion concentration of 0.1wt% was added dropwise at a rate of 0.5mL / min until the final calcium ion concentration reached 0.02wt%. After the addition was complete, the mixture was allowed to stand for 2 minutes. Then, it was immediately pumped into a spray dryer for spray drying at an inlet air temperature of 190℃ and an outlet air temperature of 85℃ to obtain a natural seaweed extract powder.

[0100] S3: Preparation of oyster seasoning powder S3.1: Weigh the following raw materials according to the mass parts and set aside: 36 parts oyster flavor base powder, 10 parts soy sauce powder, 5 parts corn fermented sauce powder, 5 parts yeast extract, 10 parts edible salt, 26 parts pregelatinized corn starch, 3 parts natural seaweed extract powder, 1 part microcrystalline cellulose, 4.8 parts white sugar, 0.1 parts disodium 5'-inosinate, and 0.1 parts disodium 5'-guanylate.

[0101] S3.2: After passing each of the raw materials weighed in step S3.1 through a 60-mesh sieve, mix the oyster flavor base powder, soy sauce powder, corn fermented sauce powder, yeast extract, edible salt, white sugar, disodium 5'-inosinate and disodium 5'-guanylate, and stir evenly. Add natural seaweed extract powder, pregelatinized corn starch and microcrystalline cellulose to the resulting mixture, and mix at a speed of 20 r / min for 30 min in a three-dimensional motion mixer. Seal the mixed powder into 10g portions, fill with nitrogen, and obtain oyster flavor powder.

[0102] Comparative Example 4 The only difference between this comparative example and Example 1 is that: in the preparation of the natural seaweed extract powder, this comparative example did not use agar-agar water extract; all other raw materials and preparation steps are the same as in Example 1. Specifically, the preparation steps of the oyster seasoning powder in this comparative example are as follows: S1: Preparation of oyster-flavored base powder S1.1: Fresh oyster meat cooking broth was filtered through a 200-mesh sieve to remove solid residue. Then, it was concentrated using an ultrafiltration membrane with a molecular weight cutoff of 5000 Da at 45℃ and 0.3 MPa to obtain a concentrate with a solid content of 19 wt%. β-cyclodextrin (5% of the concentrate mass) was added to the concentrate, stirred thoroughly, and kept at 55℃ for 40 min. The resulting liquid was then spray-dried at an inlet air temperature of 170℃ and an outlet air temperature of 85℃ to obtain oyster cooking broth powder.

[0103] S1.2: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 7.0, heat to 55℃, add a complex protease (composed of papain and flavor protease in a 1:1 mass ratio, with the amount of complex protease added being 0.3% of the meat mass), and enzymatically hydrolyze at 55℃ for 3 hours, maintaining a constant pH during this period. After enzymatic hydrolysis is complete, heat to 95℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the supernatant under vacuum to a solid content of 25 wt%, then spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 85℃ to obtain oyster enzymatic hydrolysate powder.

[0104] S1.3: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 6.5, add 2% glucose, and use as a fermentation substrate. Inoculate with activated Aspergillus oryzae spore suspension at an inoculation rate of 3% v / v. Incubate at 30℃ for 24 hours, stirring periodically. Then, raise the temperature to 80℃ and maintain for 20 minutes to terminate fermentation. Spray dry the resulting fermentation broth at an inlet air temperature of 175℃ and an outlet air temperature of 80℃ to obtain oyster fermentation powder.

[0105] S1.4: Mix oyster cooking liquid powder, oyster enzymatic hydrolysate powder and oyster fermentation powder in a mass ratio of 1:1:1 to obtain oyster flavor base powder.

[0106] S2: Preparation of natural seaweed extract powder S2.1: Add 20 times the mass of 0.1mol / L NaOH solution to the Euphorbia milii powder, stir at 25℃ for 2h, neutralize, filter, and concentrate to a polysaccharide content of 2.0wt% to obtain Euphorbia milii extract.

[0107] S2.2: Add 20 times the mass of water to Sargassum powder, heat to 50℃, add alginate lyase (0.1% of the mass of Sargassum powder and water mixture), enzymatically hydrolyze at 50℃ for 2 hours, filter after enzyme inactivation, and concentrate to a polysaccharide content of 1.5wt% to obtain Sargassum extract.

[0108] S2.3: Mix the extracts of *Euphorbia milii* and *Sargassum fusiforme* at a polysaccharide mass ratio of 1:1, heat to 90℃ and stir until completely dissolved to obtain a mixture. Maintain the temperature of the mixture at 60±5℃, and add a 0.1wt% calcium gluconate solution dropwise at a rate of 0.5mL / min until the final calcium ion concentration reaches 0.02wt%. After the addition is complete, let it stand for 2 minutes. Then immediately pump it into a spray dryer for spray drying, with an inlet air temperature of 190℃ and an outlet air temperature of 85℃, to obtain natural seaweed extract powder.

[0109] S3: Preparation of oyster seasoning powder S3.1: Weigh the following raw materials according to the mass parts and set aside: 36 parts oyster flavor base powder, 10 parts soy sauce powder, 5 parts corn fermented sauce powder, 5 parts yeast extract, 10 parts edible salt, 26 parts pregelatinized corn starch, 3 parts natural seaweed extract powder, 1 part microcrystalline cellulose, 4.8 parts white sugar, 0.1 parts disodium 5'-inosinate, and 0.1 parts disodium 5'-guanylate.

[0110] S3.2: After passing each of the raw materials weighed in step S3.1 through a 60-mesh sieve, mix the oyster flavor base powder, soy sauce powder, corn fermented sauce powder, yeast extract, edible salt, white sugar, disodium 5'-inosinate and disodium 5'-guanylate, and stir evenly. Add natural seaweed extract powder, pregelatinized corn starch and microcrystalline cellulose to the resulting mixture, and mix at a speed of 20 r / min for 30 min in a three-dimensional motion mixer. Seal the mixed powder into 10g portions, fill with nitrogen, and obtain oyster flavor powder.

[0111] Comparative Example 5 The only difference between this comparative example and Example 1 is that the *Euphorbia lactea* extract was not used in the preparation of the natural seaweed extract powder in this comparative example; all other raw materials and preparation steps are the same as in Example 1. Specifically, the preparation steps of the oyster seasoning powder in this comparative example are as follows: S1: Preparation of oyster-flavored base powder S1.1: Fresh oyster meat cooking broth was filtered through a 200-mesh sieve to remove solid residue. Then, it was concentrated using an ultrafiltration membrane with a molecular weight cutoff of 5000 Da at 45℃ and 0.3 MPa to obtain a concentrate with a solid content of 19 wt%. β-cyclodextrin (5% of the concentrate mass) was added to the concentrate, stirred thoroughly, and kept at 55℃ for 40 min. The resulting liquid was then spray-dried at an inlet air temperature of 170℃ and an outlet air temperature of 85℃ to obtain oyster cooking broth powder.

[0112] S1.2: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 7.0, heat to 55℃, add a complex protease (composed of papain and flavor protease in a 1:1 mass ratio, with the amount of complex protease added being 0.3% of the meat mass), and enzymatically hydrolyze at 55℃ for 3 hours, maintaining a constant pH during this period. After enzymatic hydrolysis is complete, heat to 95℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the supernatant under vacuum to a solid content of 25 wt%, then spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 85℃ to obtain oyster enzymatic hydrolysate powder.

[0113] S1.3: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 6.5, add 2% glucose, and use as a fermentation substrate. Inoculate with activated Aspergillus oryzae spore suspension at an inoculation rate of 3% v / v. Incubate at 30℃ for 24 hours, stirring periodically. Then, raise the temperature to 80℃ and maintain for 20 minutes to terminate fermentation. Spray dry the resulting fermentation broth at an inlet air temperature of 175℃ and an outlet air temperature of 80℃ to obtain oyster fermentation powder.

[0114] S1.4: Mix oyster cooking liquid powder, oyster enzymatic hydrolysate powder and oyster fermentation powder in a mass ratio of 1:1:1 to obtain oyster flavor base powder.

[0115] S2: Preparation of natural seaweed extract powder S2.1: Add 20 times the weight of water to the agar powder, extract at 90℃ for 2 hours, filter, and concentrate until the polysaccharide content is 2.5wt% to obtain agar water extract.

[0116] S2.2: Add 20 times the mass of water to Sargassum powder, heat to 50℃, add alginate lyase (0.1% of the mass of Sargassum powder and water mixture), enzymatically hydrolyze at 50℃ for 2 hours, filter after enzyme inactivation, and concentrate to a polysaccharide content of 1.5wt% to obtain Sargassum extract.

[0117] S2.3: The aqueous extract of *Gynostemma pentaphyllum* and the extract of *Sargassum fusiforme* were mixed at a polysaccharide mass ratio of 1:1, heated to 90℃ and stirred until completely dissolved to obtain a mixture. The temperature of the mixture was maintained at 60±5℃, and a calcium gluconate solution with a calcium ion concentration of 0.1wt% was added dropwise at a rate of 0.5mL / min until the final calcium ion concentration reached 0.02wt%. After the addition was complete, the mixture was allowed to stand for 2 minutes. Then, it was immediately pumped into a spray dryer for spray drying at an inlet air temperature of 190℃ and an outlet air temperature of 85℃ to obtain a natural seaweed extract powder.

[0118] S3: Preparation of oyster seasoning powder S3.1: Weigh the following raw materials according to the mass parts and set aside: 36 parts oyster flavor base powder, 10 parts soy sauce powder, 5 parts corn fermented sauce powder, 5 parts yeast extract, 10 parts edible salt, 26 parts pregelatinized corn starch, 3 parts natural seaweed extract powder, 1 part microcrystalline cellulose, 4.8 parts white sugar, 0.1 parts disodium 5'-inosinate, and 0.1 parts disodium 5'-guanylate.

[0119] S3.2: After passing each of the raw materials weighed in step S3.1 through a 60-mesh sieve, mix the oyster flavor base powder, soy sauce powder, corn fermented sauce powder, yeast extract, edible salt, white sugar, disodium 5'-inosinate and disodium 5'-guanylate, and stir evenly. Add natural seaweed extract powder, pregelatinized corn starch and microcrystalline cellulose to the resulting mixture, and mix at a speed of 20 r / min for 30 min in a three-dimensional motion mixer. Seal the mixed powder into 10g portions, fill with nitrogen, and obtain oyster flavor powder.

[0120] Comparative Example 6 The only difference between this comparative example and Example 1 is that in the preparation of the natural seaweed extract powder in this comparative example, the three extracts were spray-dried separately before being mixed; all other raw materials and preparation steps are the same as in Example 1. Specifically, the preparation steps of the oyster seasoning powder in this comparative example are as follows: S1: Preparation of oyster-flavored base powder S1.1: Fresh oyster meat cooking broth was filtered through a 200-mesh sieve to remove solid residue. Then, it was concentrated using an ultrafiltration membrane with a molecular weight cutoff of 5000 Da at 45℃ and 0.3 MPa to obtain a concentrate with a solid content of 19 wt%. β-cyclodextrin (5% of the concentrate mass) was added to the concentrate, stirred thoroughly, and kept at 55℃ for 40 min. The resulting liquid was then spray-dried at an inlet air temperature of 170℃ and an outlet air temperature of 85℃ to obtain oyster cooking broth powder.

[0121] S1.2: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 7.0, heat to 55℃, add a complex protease (composed of papain and flavor protease in a 1:1 mass ratio, with the amount of complex protease added being 0.3% of the meat mass), and enzymatically hydrolyze at 55℃ for 3 hours, maintaining a constant pH during this period. After enzymatic hydrolysis is complete, heat to 95℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the supernatant under vacuum to a solid content of 25 wt%, then spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 85℃ to obtain oyster enzymatic hydrolysate powder.

[0122] S1.3: Wash and mince fresh oyster meat, add 1.5 times its weight of water, and homogenize at high speed to obtain an oyster meat homogenate. Adjust the pH of the oyster meat homogenate to 6.5, add 2% glucose, and use as a fermentation substrate. Inoculate with activated Aspergillus oryzae spore suspension at an inoculation rate of 3% v / v. Incubate at 30℃ for 24 hours, stirring periodically. Then, raise the temperature to 80℃ and maintain for 20 minutes to terminate fermentation. Spray dry the resulting fermentation broth at an inlet air temperature of 175℃ and an outlet air temperature of 80℃ to obtain oyster fermentation powder.

[0123] S1.4: Mix oyster cooking liquid powder, oyster enzymatic hydrolysate powder and oyster fermentation powder in a mass ratio of 1:1:1 to obtain oyster flavor base powder.

[0124] S2: Preparation of natural seaweed extract powder S2.1: Add 20 times the weight of water to the agar powder, extract at 90℃ for 2 hours, filter, concentrate to a polysaccharide content of 2.5wt%, and then spray dry with an inlet air temperature of 190℃ and an outlet air temperature of 85℃ to obtain agar water extract powder.

[0125] S2.2: Add 20 times the mass of 0.1mol / L NaOH solution to the Euphorbia milii powder, stir at 25℃ for 2h, neutralize and filter, concentrate to a polysaccharide content of 2.0wt%, and then spray dry with an inlet air temperature of 190℃ and an outlet air temperature of 85℃ to obtain Euphorbia milii extract powder.

[0126] S2.3: Add 20 times the weight of water to the Sargassum powder, heat to 50°C, add alginate lyase (0.1% of the weight of the Sargassum powder and water mixture), enzymatically hydrolyze at 50°C for 2 hours, filter after enzyme inactivation, concentrate to a polysaccharide content of 1.5 wt%, and then spray dry at an inlet air temperature of 190°C and an outlet air temperature of 85°C to obtain Sargassum extract powder.

[0127] S2.4: Mix the water extract powder of Gracilaria, the extract powder of Euphorbia milii, and the extract powder of Sargassum fusiforme at a polysaccharide mass ratio of 1:1:1 to obtain natural seaweed extract powder.

[0128] S3: Preparation of oyster seasoning powder S3.1: Weigh the following raw materials according to the mass parts and set aside: 36 parts oyster flavor base powder, 10 parts soy sauce powder, 5 parts corn fermented sauce powder, 5 parts yeast extract, 10 parts edible salt, 26 parts pregelatinized corn starch, 3 parts natural seaweed extract powder, 1 part microcrystalline cellulose, 4.8 parts white sugar, 0.1 parts disodium 5'-inosinate, and 0.1 parts disodium 5'-guanylate.

[0129] S3.2: After passing each of the raw materials weighed in step S3.1 through a 60-mesh sieve, mix the oyster flavor base powder, soy sauce powder, corn fermented sauce powder, yeast extract, edible salt, white sugar, disodium 5'-inosinate and disodium 5'-guanylate, and stir evenly. Add natural seaweed extract powder, pregelatinized corn starch and microcrystalline cellulose to the resulting mixture, and mix at a speed of 20 r / min for 30 min in a three-dimensional motion mixer. Seal the mixed powder into 10g portions, fill with nitrogen, and obtain oyster flavor powder.

[0130] Test Example 1: Sensory evaluation of sauces obtained by reconstituted seasoning powder with water The seasoning powders in Examples 1-4 and Comparative Examples 2-6 were reconstituted with water as follows: the seasoning powder was poured into a container, purified water at 25°C was added, the mass ratio of seasoning powder to water was 1:3, the mixture was stirred evenly, and left to stand for 2 minutes to obtain the reconstituted sauce.

[0131] The seasoning powder of Comparative Example 1 was reconstituted with water according to its product instructions. The method is as follows: Pour the seasoning powder into a container, add purified water at 25℃, the mass ratio of seasoning powder to water is 1:3, stir well, let stand for 2 minutes, and obtain the reconstituted sauce.

[0132] Twenty sensory evaluators conducted sensory evaluations of the sauces obtained by reconstitution with water in each example and comparative example. Evaluation indicators included: viscosity, spoon adhesion, gloss, solubility, umami, and overall acceptability. A 10-point scale was used (0 being the worst and 10 the best). Each sample was tested three times, and the results were taken as the mean ± standard deviation. The test results are shown in Table 1.

[0133] Table 1. Sensory evaluation results of sauces obtained by reconstitution of seasoning powder with water. The test results in Table 1 show that: (1) The overall acceptability of the sauces obtained by reconstituted seasoning powders of Examples 1-3 with water is significantly higher than that of commercially available seafood flavor seasoning powders (Comparative Example 1), and they have advantages in terms of viscosity, spoon adhesion, gloss, solubility and umami.

[0134] (2) The sauce obtained by reconstituted seasoning powder with water in Example 3 had significantly better viscosity and spoon-sticking properties than Comparative Examples 2-5. The reason for this is that during the preparation of natural seaweed extract powder according to the method of this invention, the guluronic acid block in Sargassum fusiforme polysaccharide can react with Ca... 2+ Specific binding forms "egg-box structure" pre-crosslinking points. These pre-crosslinking points are completely "memorized" and locked within the internal network of the solid powder particles during subsequent spray drying. In the presence of these pre-crosslinking points, when the seasoning powder is rehydrated, the agaric polysaccharides, constrained by the surrounding Euphorbia lactea and Sargassum polysaccharides, can arrange themselves in a more extended conformation, promoting double helix growth along a specific direction and forming a denser, more uniformly oriented rigid structure. Simultaneously, the local concentration of calcium ions around the pre-crosslinking points is relatively high. When the Euphorbia lactea polysaccharide molecular chains extend, the electrostatic interaction between the sulfate groups and calcium ions partially neutralizes the intermolecular repulsion, allowing the Euphorbia lactea polysaccharides to more tightly entangle with the agaric polysaccharide network and fill the gaps in the network. Through these mechanisms, the synergistic effect of Sargassum, agaric, and Euphorbia lactea polysaccharides results in a more ordered, dense, and rigid gel network formed after the seasoning powder is rehydrated, macroscopically manifested as better sauce viscosity and spoon adhesion.

[0135] (3) The viscosity and spoon-sticking properties of the sauce obtained by rehydrating the seasoning powder in Example 3 were significantly better than those in Comparative Example 6. The reason for this is that the three seaweed extracts in Comparative Example 6 were only physically mixed and no "chemical prestress" was applied in the liquid phase before drying into powder. Under these circumstances, during the rehydration process of the seasoning powder, it was impossible to use the pre-crosslinking points between Sargassum fusiforme polysaccharides to guide the molecular chains of the surrounding Agaricus fasciatus polysaccharides and Euphorbia milii polysaccharides to recombine along the preset "stress trajectory" to form an ordered and dense three-dimensional gel network.

[0136] (4) The test results of Examples 1 and 4 show that the design of process parameters during the pre-crosslinking process affects the viscosity, spoon-sticking properties, gloss and solubility of the sauce obtained by reconstituted seasoning powder with water.

[0137] Test Example 2: Reconstitution Performance Test of Seasoning Powder with Water The seasoning powders in Examples 1-4 and Comparative Examples 1-6 were reconstituted with water as follows: the seasoning powder was poured into a container, and purified water at different temperatures was added. The mass ratio of seasoning powder to water was 1:3. The mixture was stirred at 100 rpm, and the time (in seconds) for the seasoning powder to completely dissolve was recorded. Each sample was tested three times, and the results were taken as the mean ± standard deviation. The test results are shown in Table 2.

[0138] Table 2 Results of the rehydration performance test of seasoning powder The test results in Table 2 show that: (1) When the seasoning powders of Examples 1 to 3 were rehydrated with water at 10 to 100°C, no clumping occurred and the dissolution time was within 1.5 minutes. This proves that the shellfish seasoning powder of the present invention can be quickly rehydrated and has low requirements for water temperature during rehydration, and is not prone to clumping. However, the seasoning powder of Comparative Example 1 dissolves slower in boiling water at 100°C and warm water at 60°C than that of Examples 1 to 3, and clumping occurs when dissolved in room temperature water at 25°C and cold water at 10°C. This indicates that it is difficult to improve the viscosity and coating properties of the sauce after rehydration by reducing the amount of water added (because clumping occurs after reducing the amount of water added).

[0139] (2) Compared with Example 3, the seasoning powder of Comparative Example 3 dissolves more slowly in boiling water at 100°C and warm water at 60°C, and clumps appear when dissolved in room temperature water at 25°C and cold water at 10°C. The reason for this is that: in the process of preparing natural seaweed extract powder according to the method of the present invention, Sargassum fusiforme polysaccharide can provide pre-crosslinking points for natural seaweed extract powder. When the seasoning powder is rehydrated, the pre-crosslinking point area has a local ordered structure, which can swell first and begin network reconstruction, guiding the molecular chains of surrounding agaric and euryale polysaccharide to quickly reassemble into a three-dimensional gel network along the preset "stress trajectory". In this way, the use of Sargassum fusiforme extract when preparing natural seaweed extract powder can accelerate the rehydration (dissolution) speed of seasoning powder, reduce its requirement for water temperature, and prevent clumping during rehydration.

[0140] (3) Compared with Example 3, the seasoning powder of Comparative Example 6 dissolves more slowly in boiling water at 100°C and warm water at 60°C, and clumps appear when dissolved in room temperature water at 25°C and cold water at 10°C. The reason for this is that the three seaweed extracts in Comparative Example 6 are only physically mixed and no "chemical prestress" is applied in the liquid phase before drying into powder. Under these circumstances, during the process of rehydrating the seasoning powder, the pre-crosslinking points between Sargassum fusiforme polysaccharides cannot be utilized to swell first and guide the molecular chains of the surrounding Agaricus esculentus polysaccharides and Euphorbia milii polysaccharides to quickly recombine into a three-dimensional gel network.

[0141] (4) The test results of Examples 1 and 4 show that the design of process parameters during the pre-crosslinking process affects the water reconstitution performance of the flavoring powder when preparing natural seaweed extract powder.

[0142] Test Example 3: Water resistance test of sauces reconstituted from seasoning powder and water The seasoning powders from Examples 1-4 and Comparative Examples 1-6 were reconstituted with water according to the method described in Test Example 1. The resulting sauces were carefully transferred to 50 mL centrifuge tubes, ensuring no air bubbles were present. Each tube contained 40 g of sauce, was sealed, and placed in a 25°C incubator for 24 hours. The surface free water layer was then carefully aspirated using a pipette, and the mass of the precipitated water was weighed (accurate to 0.01 g). Resistance to water separation was expressed as a percentage (%), calculated as (mass of precipitated water / initial total sauce mass) × 100%. A lower percentage indicates better resistance to water separation and higher sauce stability. Each sample was tested three times, and the results were taken as the mean ± standard deviation. The test results are shown in Table 3.

[0143] Table 3. Results of water separation resistance test of sauces obtained by reconstitution of seasoning powder with water. The test results in Table 3 show that: (1) The sauces obtained by rehydrating the seasoning powders of Examples 1 to 3 with water have better resistance to water separation than Comparative Example 1, indicating that the sauces obtained by rehydrating the seasoning powders of the present invention with water are more stable than those obtained by commercially available seafood flavor seasoning powders.

[0144] (2) The sauce obtained by rehydrating the seasoning powder in Example 3 showed better resistance to water separation than that of Comparative Example 3 and Comparative Example 6. The reason for this is that Comparative Example 3 did not use Sargassum extract in the preparation of the natural seaweed extract powder, and the three seaweed extracts in Comparative Example 6 were only physically mixed. Neither of these two comparative examples could form pre-crosslinking points in the natural seaweed extract powder. Under these circumstances, the double helix formation of the agar polysaccharide molecular chain occurred randomly when the seasoning powder was rehydrated, resulting in a network with uneven thickness and pore size, which was not conducive to improving the resistance to water separation of the sauce. However, with the presence of pre-crosslinking points, the agar polysaccharide was restricted by the surrounding Euphorbia milii and Sargassum polysaccharides, allowing the agar polysaccharide to be arranged in a more extended conformation during rehydration, promoting the double helix to grow in a specific direction and forming a more dense and uniformly oriented rigid structure. This made the sauce formed after the shellfish seasoning powder was rehydrated more stable and less prone to water separation.

[0145] (3) The sauce obtained by rehydrating the seasoning powder of Example 3 with water showed better resistance to water separation than that of Comparative Example 3 and Comparative Example 5. The reason for this is that during the rehydration process, the local concentration of calcium ions around the pre-crosslinking points is relatively high. When the polysaccharide molecular chains of *Euphorbia milii* unfold, the electrostatic interaction between the sulfate ester groups and calcium ions partially neutralizes the intermolecular repulsion, allowing the polysaccharide of *Euphorbia milii* to more tightly entwine with the polysaccharide network of *Glechoma hederacea*, filling the gaps in the network, thereby forming a composite network structure with better resistance to water separation.

[0146] (4) The test results of Examples 1 and 4 show that the design of process parameters during the pre-crosslinking process affects the water resistance of the sauce obtained by rehydrating the seasoning powder with water.

[0147] Test Example 4: Storage Stability Test of Seasoning Powder After storing the small packages of seasoning powder from Examples 1-3 and Comparative Example 6 in a 37°C constant temperature incubator for 12 months, samples were taken to test the moisture content, solubility in boiling water at 100°C (test method same as in Example 2), and texture of the reconstituted sauce, and compared with the initial samples. Each group of samples was tested 3 times, and the results were taken as the mean ± standard deviation. The test results are shown in Table 4.

[0148] Table 4. Results of Storage Stability Test for Seasoning Powder The test results in Table 4 show that the seasoning powders of Examples 1-3 maintained good gel strength after 12 months of storage, and the dissolution time in boiling water at 100°C only increased slightly, proving that the seasoning powder of the present invention has good storage stability. The seasoning powder of Comparative Example 6 had a significantly prolonged dissolution time after 12 months of storage, and the gel strength of the sauce obtained after rehydration decreased, indicating that the network structure of the seaweed extract, which was physically mixed without prestressing treatment, gradually weakened during storage.

[0149] Test Example 5: Seasoning Powder Cooking Test The seasoning powder from Example 3 was reconstituted with water according to the method described in Test Example 1, and then subjected to parallel cooking tests with commercially available bottled oyster sauce. Two dishes, oyster sauce bok choy and braised pork, were prepared by the same chef, and blind-tasting was conducted by 20 sensory evaluators using a 10-point scale (0 being the worst and 10 the best). Each sample was tested three times, and the results were taken as the mean ± standard deviation. The test results are shown in Tables 5 and 6.

[0150] Table 5. Cooking test results of seasoning powder (oyster sauce bok choy) Table 6. Cooking test results of seasoning powder (braised pork) The test results in Tables 5 and 6 show that Example 3 meets or slightly exceeds traditional bottled oyster sauce in all cooking application indicators, proving that the instant reconstituted shellfish seasoning powder of the present invention can perfectly replace traditional shellfish seasoning sauce products in real cooking scenarios.

Claims

1. An instant reconstituted shellfish seasoning powder, characterized in that, It includes shellfish flavor base powder and natural seaweed extract powder; the natural seaweed extract powder is a mixture of agaric water extract, Euphorbia lactea extract and Sargassum fusiforme extract, processed using Ca... 2+ The product is formed by spray drying after pre-crosslinking; the extract of *Euphorbia milii* is obtained by extracting *Euphorbia milii* with NaOH solution; the extract of *Sargassum fusiforme* is an enzymatic hydrolysis extract of *Sargassum fusiforme* by alginate lyase.

2. The instant reconstituted shellfish seasoning powder according to claim 1, characterized in that, It contains the following components by weight: 25-45 parts shellfish flavor base powder, 1-3 parts natural seaweed extract powder, 0-10 parts corn fermented sauce powder, 0-10 parts yeast extract, 5-30 parts cooked starch, 0.5-2 parts anti-caking agent, and 0-36 parts flavoring agent.

3. The instant reconstituted shellfish seasoning powder according to claim 2, characterized in that, It contains the following components by weight: 25-45 parts shellfish flavor base powder, 1-3 parts natural seaweed extract powder, 3-10 parts corn fermented sauce powder, 3-10 parts yeast extract, 15-30 parts cooked starch, 0.5-2 parts anti-caking agent, and 0.5-36 parts flavoring agent.

4. The instant reconstituted shellfish seasoning powder according to any one of claims 1 to 3, characterized in that, The shellfish flavor base powder includes one or more of shellfish cooking liquid powder, shellfish enzymatic hydrolysate powder, and shellfish fermentation powder, wherein the shellfish includes one or more of oysters, scallops, clams, and mussels.

5. The instant reconstituted shellfish seasoning powder according to claim 2 or 3, characterized in that, The cooked starch includes one or more of pregelatinized cassava starch, pregelatinized potato starch, and pregelatinized corn starch; the anti-caking agent includes silicon dioxide and / or microcrystalline cellulose; the flavoring agent includes the following components in parts by weight: 5-15 parts soy sauce powder, 10-20 parts edible salt, and 0.5-1 part auxiliary flavoring agent; the auxiliary flavoring agent includes one or more of white sugar, disodium 5'-inosinate, and disodium 5'-guanylate.

6. A method for preparing the instant reconstituted shellfish seasoning powder according to any one of claims 1 to 5, characterized in that, include: S1: Add Ca to the mixture of Gracilaria aqueous extract, Euphorbia lactea extract, and Sargassum fusiforme extract. 2+ The solution is pre-crosslinked and then immediately spray-dried to obtain natural seaweed extract powder; S2: Mix the natural seaweed extract powder with other components.

7. The preparation method according to claim 6, characterized in that, In step S1, the addition of Ca 2+ The specific process for pre-crosslinking the solution includes: maintaining the temperature of the mixture at 50~65℃, and adding Ca dropwise at a rate of 0.3~1.0mL / min. 2+ Ca concentration of 0.05~0.2wt% 2+ Solution to Ca 2+ The final concentration reaches 0.01~0.03wt%, and after the addition is complete, let it stand for 2~3 minutes.

8. The preparation method according to claim 6, characterized in that, In step S1: The preparation steps of the agaric water extract include: adding 15-25 times the mass of water to agaric powder, extracting at 85-95℃ for 2-3 hours, filtering, and adjusting the polysaccharide content to 1-3 wt%. The preparation steps of the *Euphorbia lactea* extract include: adding 15-25 times its mass of 0.10-0.15 mol / L NaOH solution to *Euphorbia lactea* powder, stirring at 20-30℃ for 2-3 hours, neutralizing, filtering, and adjusting the polysaccharide content to 1-3 wt%. The preparation steps of the Sargassum fusiforme extract include: adding 15-25 times the weight of water to Sargassum fusiforme powder, adding alginate lyase at 0.1-0.5 wt% at 40-50℃ for 2-3 hours for enzymatic hydrolysis, filtering after enzyme inactivation, and adjusting the polysaccharide content to 1-3 wt%. The preparation steps of the mixture include: mixing the agar extract, the Euphorbia milii extract and the Sargassum fusiforme extract at a polysaccharide mass ratio of 1:0.5~1.5:1~2.

9. The preparation method according to claim 6, characterized in that, In step S1, Ca is added at 50~65℃. 2+ Before dissolving, heat the mixture of Gracilaria water extract, Euphorbia milii extract and Sargassum fusiforme extract to 80-95℃ and stir until completely dissolved.

10. The preparation method according to claim 6, characterized in that, In step S1, the inlet air temperature of the spray dryer is 170~190℃ and the outlet air temperature is 80~90℃.

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