The invention relates to a
seasoning material product prepared by applying cooked juice of mussels and belongs to the technical field of
processing and utilization of side products of shellfishes, and aims at providing a
seasoning material prepared by utilizing concentrated liquid of cooked juice of the mussels and a preparation method of the
seasoning material. The seasoning material product is prepared by the following specific steps: firstly properly diluting the concentrated liquid of the cooked juice of the mussels, and adjusting the pH to 6.0-7.0; adding
papain with the weight being 0.5-0.8% of that of the cooked juice, stirring uniformly, and hydrolyzing for 2h-5h at the temperature of 40-60 DEG C; then carrying out
enzyme deactivation by water bath; carrying out
centrifugation and deslagging on
enzyme deactivating liquid, adding 2.5-4.5% of
yeast and 2.0-4.0% of
active carbon to carry out debitterization and deodorization treatment in sequence, and filtering and centrifuging to obtain deodorized liquid; adding 1.0-3.0% of
reducing sugar, 1.0-3.5% of
amino acid and 0.2-0.8% of a flavoring agent according to the weight of the deodorized liquid, heating for 30-70min on a heating device with the temperature of 90-130 DEG C and then carrying out
Maillard reaction; and finally sterilizing a
reaction product to prepare the product. The seasoning material product and the preparation method have the advantages that a method for combining a bio-
enzyme control enzymolysis technology and the
Maillard reaction is adopted for preparing the seasoning material of seafood. By measurement, the content of the
amino acid in the product is rich, and the product has certain health action; in the aspect of
flavor, not only is the original seafood
flavor of the mussels maintained, but also the characteristic that
flavor is formed by the
Maillard reaction is utilized to enable the product to enhance the flavor and cover the
odor.