The invention relates to a production method of halal chicken-
flavor seasoning powder. The method comprises the following steps: (1) crushing a whole chicken by using a meat grinder, evenly mixing the crushed chicken with water,
fucoidan and
mannose, wherein 2-10ml of the water, 3-5mg of the
fucoidan and 5-10mg of the
mannose are added into per
gram of
raw material, carrying out high
hydrostatic pressure treatment on the obtained mixture, and then adjusting the pH value to be within a range of 6.5-7.0 to obtain chicken homogenate; (2) firstly, carrying out first-step ultrasonic-assisted enzymolysis on the chicken homogenate under the action of
papain; after that, carrying out second-step ultrasonic-assisted enzymolysis under the action of compound
protease; after enzymolysis is finished, filtering to remove impurities, and carrying out ultra-
high pressure sterilization and
enzyme deactivation to obtain enzymatically hydrolyzed chicken; (3) adjusting the pH value of the enzymatically hydrolyzed chicken to be within a range of 7.0-8.0, adding an auxiliary material X, and carrying out a
Maillard reaction at the temperature of 88-105 DEG C; (4) after the
Maillard reaction is finished, cooling, adding ingredients for
seasoning, and
grinding to obtain
seasoning liquid with emulsification
fineness reaching up to 2-40mu m; (5) carrying out
spray drying on the seasoning liquid, then sieving, and packaging to obtain the halal chicken-
flavor seasoning
powder. The product produced by the method is pure and lasting in
flavor, and has good bacteriostatic and
antiseptic properties.