CN113632960A - Method for preparing functional seafood seasoning base stock - Google Patents
Method for preparing functional seafood seasoning base stock Download PDFInfo
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- CN113632960A CN113632960A CN202110789340.7A CN202110789340A CN113632960A CN 113632960 A CN113632960 A CN 113632960A CN 202110789340 A CN202110789340 A CN 202110789340A CN 113632960 A CN113632960 A CN 113632960A
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- seafood seasoning
- seasoning base
- oyster meat
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for preparing functional seafood seasoning base stock, which comprises the steps of taking oysters as raw materials, preparing the functional seafood seasoning base stock with good flavor by utilizing ultrasonic treatment, freezing, frying, enzymolysis and Maillard reaction, wherein the product can be directly used as a seafood seasoning and also can be used as a raw material for processing the seasoning. The method adopts ultrasonic treatment, freezing and frying combined treatment to remove the fishy smell of the oyster and promote the formation of good flavor, small molecular peptides and delicious amino acids with antioxidant activity are generated through enzymolysis, and the flavor and antioxidant performance of the seafood seasoning base material are further improved through Maillard reaction flavor enhancement. The functional seafood seasoning base stock has obvious activity of removing DPPH and free radicals in vitro; in the research of cell antioxidation, the leakage of cellular LDH and the content of intracellular MDA can be reduced, and the activity of intracellular antioxidases such as GSH-Px, CAT, SOD and the like can be up-regulated.
Description
Technical Field
The invention belongs to the field of deep processing of aquatic products, and particularly relates to a method for preparing a functional seafood seasoning base stock.
Background
The annual yield of seasonings in China is about 1500 million tons, the annual sales amount is about 4000 hundred million RMB, the industry scale is huge, but the market competition is fierce, products with high advantages in the industry are rare, the product differentiation is small, the homogenization phenomenon is obvious, and the competitiveness is lacked.
Under normal physiological environment, the organism can generate a small amount of Reactive Oxygen Species (ROS), and an antioxidant system (including antioxidant enzyme and non-enzyme antioxidant) in the organism can rapidly eliminate excessive free radicals so as to maintain the physiologically proper concentration of the free radicals. However, when the body is damaged by oxidation, the body may suffer from oxidative stress due to excessive accumulation of free radicals. The occurrence of many chronic diseases in human body such as rheumatism, atherosclerosis and the like has a great relationship with the oxidative damage of free radicals of the body. Therefore, the proper intake of the antioxidant by the human body is beneficial to maintaining the balance of free radicals in the body, can effectively prevent the oxidative stress of the body and promote the health of the body.
The oyster (Ostrea gigas tnunb) is rich in nutrition, is rich in high-quality protein and various amino acids necessary for human bodies, is called 'milk in the sea', and is also a processing raw material of the traditional seasoning oyster sauce in China. The oyster resources are rich in China, but the processed product is mainly dried oyster, and the cooking liquor in the processing process of the dried oyster is processed into oyster sauce, so that a high-quality deep-processed product is lacked. Therefore, the invention mainly utilizes the high-quality protein in the oysters to prepare the functional seafood seasoning base stock with good flavor and antioxidant activity, develops high-quality seasoning products and is beneficial to promoting the development and utilization of oyster resources.
Disclosure of Invention
The invention aims to provide a method for preparing a functional seafood seasoning base stock, which has good flavor, small fishy smell and easy digestion and absorption by human bodies.
The invention is realized by the following technical scheme;
the invention relates to a method for preparing a functional seafood seasoning base stock, which comprises the following steps:
(1) ultrasonic treatment and freezing of raw materials: taking fresh oyster meat as a raw material, rinsing with saline water to remove impurities, carrying out ultrasonic treatment for 10-60min, and freezing the oyster meat at the temperature of-3 ℃ to-80 ℃;
(2) frying: frying the frozen oyster meat in edible oil for 1-10 min, and performing deodorization treatment to prepare fried oyster meat;
(3) enzymolysis: adding purified water with the mass 2-5 times that of the raw materials into the fried oyster meat, shearing and grinding the mixture into pulp, preparing fried oyster meat pulp, adjusting the pH to 6.0-8.0, adding compound protease into the fried oyster meat pulp according to 100-500U/g of the raw materials, and performing heat preservation and enzymolysis for 1-6 hours at the temperature of 45-55 ℃ to prepare enzymolysis liquid;
(4) maillard reaction: and adding maltose syrup and L-methionine into the enzymolysis liquid, and reacting for 60-180 min at 95-100 ℃ to prepare the functional seafood seasoning base stock with good flavor.
In the step (1), the saline water is 2-4% (w/v) of sodium chloride aqueous solution.
In the step (1), the ultrasonic frequency range is 20 kHz-100 kHz.
In the step (2), the frying temperature is 100-125 ℃.
In the step (3), the compound protease is composed of neutral protease, papain and trypsin; the enzyme activity ratio is as follows: neutral protease: papain: trypsin is (1-2), (2-4) and (2-4).
In the step (4), the addition amount of the malt syrup is 15-20% of the raw material amount.
Further:
in the step (4), the amount of the L-methionine added is 1.0-6.0% of the amount of the raw material.
After the scheme is adopted, the invention has the following advantages:
1. the fishy smell is one of the key factors restricting the development of the marine products, and the components of the fishy smell in the fresh marine products mainly comprise volatile micromolecular aldehyde and ketone compounds. The oyster fishy smell removing method has the advantages that raw materials are deodorized by jointly applying ultrasonic treatment, freezing and frying processes, oyster cells, subcellular organelles and other tissue structures are moderately damaged by ultrasonic treatment and freezing treatment, ice crystal water molecules are rapidly vaporized under the condition of frying at the low temperature of 100-125 ℃, volatilization of fishy smell components in the oyster is accelerated, and the content of the fishy smell components is greatly reduced.
2. The oyster protein is subjected to combined enzymolysis by using neutral protease from microorganisms, papain from plants and trypsin from animals, the obtained proteolytic peptide is mainly small-molecular antioxidant peptide which is easy to digest and absorb by human bodies and has the molecular weight of less than 1000Da, and the content of free amino acids, particularly flavor amino acids, is increased.
3. The invention utilizes malt syrup with relatively weak reducibility to carry out Maillard reaction with oyster protein hydrolysate, and adds L-methionine, so that the reaction is relatively mild, the generation of dark brown melanoidin substances harmful to human bodies in the later stage of the Maillard reaction is reduced while flavor components such as furan, pyrazine compounds and the like are generated, and the soluble solid solution in the product is light yellow to amber when the reaction is finished. These maillard products both further enhance the antioxidant activity of the product and contribute to improving the flavor of the product.
Drawings
FIG. 1 is a GC-MS spectrum of the volatile components of fresh oyster meat/fried oyster meat of example 1;
FIG. 2 is a GC-MS spectrum of the volatile components of the product of example 1;
FIG. 3 is a graph of DPPH.radical scavenging activity of the product of example 1;
FIG. 4 is a graph of the effect of the product of example 1 on LDH activity;
FIG. 5 is a graph showing the effect of the product of example 1 on the amount of MDA produced in cells;
FIG. 6 is a graph of the effect of the product of example 1 on the viability of intracellular GSH-Px;
FIG. 7 is a graph of the effect of the product of example 1 on intracellular CAT activity;
FIG. 8 is a graph showing the effect of the product of example 1 on the activity of intracellular SOD;
table 1 is a table of volatile components of fresh oyster meat in example 1;
table 2 shows the volatile components of the fried oyster meat in example 1;
table 3 is a table of the degree of hydrolysis, DPPH clearance and hydrolyzed peptide molecular weight distribution of oyster enzymatic hydrolysate;
table 4 shows the free amino acid content of the feed liquid before and after the enzymolysis in example 1;
table 5 is a table of volatile ingredients for the product of example 1;
Detailed Description
Example 1:
rinsing 1.0kg fresh Carnis Ostreae with 4L 2.0% saline, treating with 100kHz ultrasonic wave for 20min, draining Carnis Ostreae, and freezing at-18 deg.C for 10 hr. Frying the frozen Carnis Ostreae in 5L of 105 deg.C soybean oil for 5min, and filtering. Adding 2kg purified water into the fried Carnis Ostreae, grinding with colloid mill, adjusting pH to 8.0 with 1M NaOH, adding 500U/g raw material complex enzyme (100U/g raw material neutral protease, 200U/g raw material papain and 200U/g raw material trypsin), and performing enzymolysis at 55 deg.C for 2.0 hr; adding 0.2kg of M70 maltose syrup and 60g of L-methionine into the enzymolysis solution, and reacting at 95 ℃ for 180min to obtain the functional seafood seasoning base material product.
Example 2:
rinsing 1.0kg fresh Carnis Ostreae with 2L 4.0% saline, treating with 25kHz ultrasonic wave for 60min, draining Carnis Ostreae, and freezing at-18 deg.C for 24 hr. Frying the frozen Carnis Ostreae in 5L of soybean oil at 120 deg.C for 2min, and filtering. Adding 5kg purified water into the fried Carnis Ostreae, grinding with colloid mill, adjusting pH to 6.0 with 1M HCl, adding 210U/g raw material complex enzyme (70U/g raw material neutral protease, 70U/g raw material papain and 70U/g raw material trypsin), and performing enzymolysis at 45 deg.C for 6.0 hr; adding 0.15kg of M40 maltose syrup and 20g of L-methionine into the enzymolysis solution, and reacting at 100 deg.C for 60min to obtain the functional seafood seasoning base material product.
Example 3:
rinsing 1.0kg fresh Carnis Ostreae with 3L 3.0% saline, treating with 45kHz ultrasonic wave for 40min, draining Carnis Ostreae, and freezing at-18 deg.C for 15 hr. Frying the frozen Carnis Ostreae in 5L of soybean oil at 110 deg.C for 3.5min, and filtering. Adding 4kg purified water into the fried Carnis Ostreae, grinding with colloid mill, adjusting pH to 7.0 with 1M NaOH, adding 350U/g raw material complex enzyme (100U/g raw material neutral protease, 100U/g raw material papain and 150U/g raw material trypsin), and performing enzymolysis at 50 deg.C for 4.0 hr; adding 0.18kg of M50 maltose syrup and 40g of L-methionine into the enzymolysis solution, and reacting at 98 ℃ for 120min to obtain the functional seafood seasoning base material product.
And (5) analyzing the fishy smell removing effect of the oysters.
FIG. 1 is a GC-MS spectrum of the volatile components of fresh oyster meat/fried oyster meat of example 1.
Table 1 is a table of volatile components of fresh oyster meat in example 1.
Table 2 shows the volatile components of the fried oyster meat in example 1.
As can be seen from fig. 1, table 1 and table 2, the fresh oyster meat is treated by ultrasonic wave, freezing and frying, the types and contents of volatile components are significantly reduced, and particularly, typical fishy smell components, namely 1-octen-3-ol, (E) -2-octen-1-ol, (Z, Z) -3, 6-nonadienal, nonanal, (E, Z) -2, 6-nonadienal, (E, Z) -3, 6-nonadien-1-ol and (E) -2-nonenal, are significantly changed, and only 1-octen-3-ol and nonanal are detected in the fried sample, and the concentration is significantly reduced, and the fishy smell removal effect is significant.
And (5) analyzing the hydrolysis effect of the oyster protein.
Table 3 is a table of the degree of hydrolysis, DPPH clearance and hydrolyzed peptide molecular weight distribution of oyster hydrolysate.
Table 4 shows the free amino acid content in the feed solution before and after the enzymatic hydrolysis in example 1.
As can be seen from Table 3, the oyster protein hydrolysis capacity of the neutral protease is significantly stronger than that of papain and trypsin, but the DPPH and free radical removal activity of the hydrolysate is significantly weaker than that of the papain and trypsin, and the hydrolysate enzymatic hydrolysis with the three enzymes can achieve a better hydrolysis effect and obtain a hydrolysate enzymatic hydrolysate with stronger antioxidant activity. As can be seen from Table 4, the content of free amino acids in the material can be significantly increased by enzymolysis, and the total amount of flavor amino acids, i.e., umami amino acid and sweet amino acid, reaches more than 3000 mug/ml.
And (5) analyzing the aroma enhancement effect of the Maillard reaction.
FIG. 2 is a GC-MS spectrum of the volatile components of the product of example 1.
Table 5 is a table of volatile ingredients for the product of example 1.
As is clear from fig. 2 and table 5, the product of example 1 contains a large amount of flavor compounds such as furan and pyrazine, and no fishy components such as 1-octen-3-ol and nonanal were detected, and the maillard reaction flavor-enhancing effect was significant.
EXAMPLE 1 product DPPH scavenging free radical Activity assay
The method comprises the following steps: reference 4 studies on the scavenging action and structure-activity relationship of small flavone molecules on DPPH free radicals [ J ] (national institute of analysis and testing, 2012,01:71-75), measurement of DPPH free radical scavenging rate was performed, and the measurement was calculated according to the formula:
Asample2mL sample +2mL DPPH. Absorbance value of solution
AblankLight absorption value of 2mL sample +2mL ethanol solution
Acontrol2mL of ethanol solution +2mL of DPPH solution as the light absorption value
As a result: the DPPH.radical scavenging activity of the product is shown in FIG. 3. It can be seen that the flavor base product exhibited good DPPH.radical scavenging activity with an IC50 value of 2.21 mg/ml.
EXAMPLE 1 cellular antioxidant Activity assay of the product
Study seasoning base product Pair H2O2Inducing the inhibition of oxidative damage of human liver cells (LO 2). By analysis of H2O2Induction of lactate dehydrogenase LDH Activity in LO2 cell culture fluid and LO2 intracellular malondialdehyde in oxidative damage of LO2 cellsThe production of (MDA) and the activity of Catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in LO2 cells, and the protective effect of the product on LO2 cells were studied.
FIG. 4 is a graph showing the effect of product on LDH activity (note: the same lower case letters indicate no significant difference between groups (p)>0.05), marked with different lower case letters, indicating significant differences between groups (p)<0.05)), fig. 5 shows the effect of the product on the amount of MDA produced in the cell (note: the representation with the same lower case letters did not differ significantly between groups (p)>0.05), marked with different lower case letters, indicating significant differences between groups (p)<0.05)), fig. 6 is the effect of the product on intracellular GSH-Px viability (note: the representation with the same lower case letters did not differ significantly between groups (p)>0.05), marked with different lower case letters, indicating significant differences between groups (p)<0.05)), fig. 7 is the effect of the product on intracellular CAT viability (note: the representation with the same lower case letters did not differ significantly between groups (p)>0.05), marked with different lower case letters, indicating significant differences between groups (p)<0.05)), fig. 8 is the effect of the product on intracellular SOD viability (note: the representation with the same lower case letters did not differ significantly between groups (p)>0.05), marked with different lower case letters, indicating significant differences between groups (p)<0.05)). Product pair H2O2The induced LO2 cell oxidative damage has inhibitory effect, and can significantly reduce H2O2The leakage of LDH of LO2 cells damaged by oxidation and the generation amount of MDA in the cells obviously improve the activities of SOD, GSH-Px and CAT in the cells.
Table 1 table of volatile components of fresh oyster meat in example 1
Table 2 table of volatile components of fried oyster meat in example 1
TABLE 3 hydrolysis degree, DPPH clearance and hydrolyzed peptide molecular weight distribution of oyster zymolyte
Note: 1. the same lower case letters in the same column indicate no significant difference between groups (P > 0.05);
2. and (3) enzymolysis conditions: the enzyme was added in an amount of 500U/g of the starting material in each treatment under the same conditions as in example 1 except for the kind of the enzyme.
TABLE 4 content of free amino acids (μ g/ml) in the feed solution before and after the enzymatic hydrolysis in example 1
TABLE 5 volatile constituents of the product of example 1
The invention can also be used for preparing functional seasoning base materials by taking other aquatic shellfish as raw materials. The foregoing is illustrative of the preferred embodiments of the present invention, and is not to be construed as limiting thereof, since modifications and equivalents thereof will now occur to those skilled in the art upon reading the foregoing disclosure. Any simple modification or equivalent changes made to the following embodiments according to the technical essence of the present invention, without departing from the technical spirit of the present invention, fall within the scope of the present invention.
Claims (7)
1. A method for preparing functional seafood seasoning base stock is characterized by comprising the following steps: the method comprises the following steps:
(1) ultrasonic treatment and freezing of raw materials: taking fresh oyster meat as a raw material, rinsing with saline water to remove impurities, carrying out ultrasonic treatment for 10-60min, and freezing the oyster meat at the temperature of-3 ℃ to-80 ℃;
(2) frying: frying the frozen oyster meat in edible oil for 1-10 min, and performing deodorization treatment to prepare fried oyster meat;
(3) enzymolysis: adding purified water with the mass 2-5 times that of the raw materials into the fried oyster meat, shearing and grinding the mixture into pulp, preparing fried oyster meat pulp, adjusting the pH to 6.0-8.0, adding compound protease into the fried oyster meat pulp according to 100-500U/g of the raw materials, and performing heat preservation and enzymolysis for 1-6 hours at the temperature of 45-55 ℃ to prepare enzymatic hydrolysate;
(4) maillard reaction: and adding maltose syrup and L-methionine into the enzymolysis liquid, and decocting at 95-100 ℃ for 60-180 min to prepare the functional seafood seasoning base stock with good flavor.
2. The method of making a functional seafood seasoning base of claim 1 wherein: in the step (1), the saline water is 2-4% (w/v) of sodium chloride aqueous solution.
3. The method of making a functional seafood seasoning base of claim 1 wherein: in the step (1), the frequency range of the ultrasonic wave is 20 kHz-100 kHz.
4. The method of making a functional seafood seasoning base of claim 1 wherein: in the step (2), the frying temperature is 100-125 ℃.
5. The method of making a functional seafood seasoning base of claim 1 wherein: in the step (3), the compound protease is composed of neutral protease, papain and trypsin, and the enzyme activity ratio of the neutral protease, the papain and the trypsin is as follows: neutral protease: papain: the trypsin is (1-2): (2 to 4) and (2 to 4).
6. The method of making a functional seafood seasoning base of claim 1 wherein: in the step (4), the addition amount of the malt syrup is 15-20% of the raw material amount.
7. The method of making a functional seafood seasoning base of claim 1 wherein: in the step (4), the amount of the L-methionine added is 1.0-6.0% of the amount of the raw material.
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