CN113662159B - Compound seasoning and preparation method thereof - Google Patents

Compound seasoning and preparation method thereof Download PDF

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CN113662159B
CN113662159B CN202110879298.8A CN202110879298A CN113662159B CN 113662159 B CN113662159 B CN 113662159B CN 202110879298 A CN202110879298 A CN 202110879298A CN 113662159 B CN113662159 B CN 113662159B
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parts
mutton
sodium
paste
fish
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CN113662159A (en
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陈光银
陈冰汝
刘振苗
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ZHEJIANG DINGWEI FOOD CO Ltd
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    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a compound seasoning and a preparation method thereof, wherein the compound seasoning comprises the following raw materials in parts by weight: 80-100 parts of mutton, 60-90 parts of fish meat, 10-15 parts of sodium starch octenylsuccinate, 8-12 parts of isomaltulose, 7-10 parts of sodium tripolyphosphate, 2-4 parts of sodium pyrophosphate, 1-3 parts of sodium carbonate, 1-3 parts of sodium bicarbonate, 4-7 parts of sodium citrate, 2-3 parts of disodium dihydrogen pyrophosphate, 20-25 parts of white sugar, 8-10 parts of salt, 6-8 parts of monosodium glutamate and 0.3-0.5 part of transglutaminase; through modifying mutton, make protein-COO-end expose, strengthened the electrostatic repulsion of mutton, make the meat fibre relax, and then make that the mutton can be better combine with the flesh of fish, carry out enzymatic crosslinking to the flesh of fish simultaneously and modify, make the flesh of fish form the orderly network skeleton structure of albumen, the mutton is filled in flesh of fish albumen network skeleton structure, produces well-arranged difference sense and progressive sense for the eater in the taste.

Description

Compound seasoning and preparation method thereof
Technical Field
The invention relates to the technical field of processing of compound seasonings, and particularly relates to a compound seasoning and a preparation method thereof.
Background
The seasoning, also called seasoning, is a food ingredient which is added in small amount to other foods to improve the taste, and the food ingredient obtains various tastes according to different proportions of different spices and raw materials, thereby gaining the favor of the public.
Although complex seasoning products are seen everywhere, the final product flavor is different due to different product formulas and production processes, and patent document (CN 103181533A) discloses a complex seasoning and a preparation method thereof. The raw materials of the compound seasoning comprise the following components in parts by weight: 230-280 parts of yeast extract, 70-90 parts of pork, 50-70 parts of chicken, 20-30 parts of beef, 60-80 parts of salt, 20-30 parts of white sugar, 80 parts of monosodium glutamate, 0.7-0.9 part of xanthan gum, 90-110 parts of maltodextrin, 8-12 parts of mushroom powder, 12-18 parts of ginger powder, 6-10 parts of onion, 1.4-1.8 parts of cinnamon powder and 0.6-1.0 part of star anise powder. The compound seasoning has the advantages of fresh, fragrant and delicious taste, mellow flavor, health care and nourishing, rich nutrition, and convenient and quick use.
Patent literature (CN 103610014A) discloses a compound seasoning with functions of invigorating stomach and promoting digestion and a preparation method thereof, relating to the technical field of compound seasonings, and the compound seasoning is prepared by crushing, mixing, granulating and drying raw materials of chicken, dried orange peel, magnolia obavata, red dates, peach kernels, bighead atractylodes rhizome, Chinese chives, ginger, radish roots, fennel, star anise, pepper, cardamom, pepper, cumin and hawthorn according to components. The ingredients for stimulating appetite and promoting digestion and relieving dyspepsia are added into the seasoning, the raw materials are simple and easy to obtain, the effects of invigorating stomach and promoting digestion can be achieved while people eat and season, the burden of stomach is reduced, and the stomach discomfort caused by excessive eating is avoided.
Patent document (CN 103766841A) discloses a solid seasoning complex and a method for producing the same, and particularly discloses a solid seasoning complex mainly having a sweet taste and a method for producing the same. The invention relates to a solid compound seasoning, which comprises the following components in parts by weight: 75-80 parts of maltodextrin, 0.84-0.88 part of wheat starch, 1.82-1.86 parts of salt, 1.45-1.49 parts of monosodium glutamate, 0.47-0.51 part of sour agent, 16.03-16.12 parts of compound sweetener, 0.02-0.03 part of sucralose, 0.24-0.50 part of siraitia grosvenorii syrup and 0.42-0.45 part of microcrystalline cellulose. The sweet sources of the solid compound seasoning are mainly natural sweet substances of trehalose, stevioside and momordica grosvenori syrup, the solid compound seasoning is low in heat, high in sweetness and rich in nutrition, and the momordica grosvenori syrup also has the effects of relieving cough and moistening lung.
The fish meat contains folic acid, vitamin B2, vitamin B12, vitamin A, iron, calcium, phosphorus and other nutrient substances, has the effects of nourishing the stomach, promoting urination, relieving swelling, clearing heat and removing toxicity, the mutton has the functions of tonifying the spleen and the stomach, tonifying the liver and the kidney, nourishing the blood and enriching the blood, and the compound seasoning is prepared by compounding the fish meat and the mutton, so that the problem of peculiar smell of the fish meat and the mutton needs to be solved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a compound seasoning and a preparation method thereof, and solves the technical problems of poor taste and peculiar smell of the fish and mutton compound seasoning.
In order to achieve the purpose, the invention adopts the following technical scheme:
the compound seasoning comprises the following raw materials in parts by weight: 80-100 parts of mutton, 60-90 parts of fish meat, 10-15 parts of sodium starch octenylsuccinate, 8-12 parts of isomaltulose, 7-10 parts of sodium tripolyphosphate, 2-4 parts of sodium pyrophosphate, 1-3 parts of sodium carbonate, 1-3 parts of sodium bicarbonate, 4-7 parts of sodium citrate, 2-3 parts of disodium dihydrogen pyrophosphate, 20-25 parts of white sugar, 8-10 parts of salt, 6-8 parts of monosodium glutamate and 0.3-0.5 part of transglutaminase.
Preferably, the feed comprises the following raw materials in parts by weight: 90 parts of mutton, 80 parts of fish meat, 14 parts of octenyl succinic acid starch sodium, 10 parts of isomaltulose, 8 parts of sodium tripolyphosphate, 3 parts of sodium pyrophosphate, 3 parts of sodium carbonate, 2 parts of sodium bicarbonate, 6 parts of sodium citrate, 3 parts of disodium dihydrogen pyrophosphate, 24 parts of white sugar, 9 parts of table salt, 7 parts of monosodium glutamate and 0.4 part of transglutaminase.
Preferably, the fish meat is one or more of crucian, grass carp, silver carp, bighead carp, black carp and mandarin fish.
The invention also provides a preparation method of the compound seasoning, which comprises the following steps:
(1) preparing mutton into mutton paste, adding the mutton paste, sodium tripolyphosphate, sodium pyrophosphate, sodium carbonate, sodium bicarbonate, sodium citrate and disodium dihydrogen pyrophosphate into water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) preparing fish meat into minced fish meat, adding transglutaminase into the minced fish meat, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the modified mutton paste and the modified fish paste to obtain mixed meat paste, and adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding compound flavor protease, performing enzymolysis on the mixed meat paste in an enzymolysis tank at 57-60 ℃ for 2-3h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and uniformly mixing the mixed meat paste after enzymolysis with sodium starch octenylsuccinate, isomaltulose, white sugar, salt and monosodium glutamate, carrying out Maillard reaction, and obtaining the compound seasoning after the reaction is finished.
Preferably, the maillard reaction conditions are: the reaction temperature is 100-120 ℃, the reaction time is 40-60min, and the pH value is 5.0-7.0.
Preferably, the maillard reaction conditions are: the reaction temperature was 115 ℃, the reaction time was 50min, and the pH was 6.0.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a compound seasoning and a preparation method thereof, the compound seasoning is obtained by reasonably compounding fish meat and mutton for the first time, and the fish meat and the mutton are mixed to complement the nutrient components and have delicious taste; through modifying mutton, make protein-COO-end expose, strengthened the electrostatic repulsion of mutton, make the meat fibre relax, and then make that the mutton can be better combine with the flesh of fish, carry out enzymatic crosslinking to the flesh of fish simultaneously and modify, make the flesh of fish form the orderly network skeleton structure of albumen, the mutton is filled in flesh of fish albumen network skeleton structure, produces well-arranged difference sense and progressive sense for the eater in the taste.
The invention provides a compound seasoning and a preparation method thereof, wherein the isomaltulose used in the invention is not only used as a sweetener with low sweetness, but also has good removal effect on the earthy taste of fish and the mutton smell; the starch sodium octenylsuccinate can protect the special flavor of mutton and fish, can remove the bad flavor of the mutton and the fish, has the synergistic odor removing effect of the starch sodium octenylsuccinate and the isomaltulose, has the characteristics of high nutritive value, unique flavor and good taste, is convenient and quick to use, and can be used for cooking dishes.
Detailed Description
The present invention will be described in more detail with reference to specific preferred embodiments, but the present invention is not limited to the following embodiments.
It should be noted that, unless otherwise specified, the chemical reagents involved in the present invention are commercially available.
The fish meat selected in the examples and comparative examples of the present invention was black carp.
Example 1
A preparation method of a compound seasoning comprises the following steps:
(1) weighing 900g of mutton, preparing mutton paste by using a meat grinder, adding 900g of mutton paste, 8g of sodium tripolyphosphate, 3g of sodium pyrophosphate, 3g of sodium carbonate, 2g of sodium bicarbonate, 6g of sodium citrate and 3g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 800g of fish meat, preparing into fish meat paste by using a meat grinder, adding 4g of transglutaminase into the fish meat paste, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified fish meat paste;
(3) uniformly mixing the obtained modified mutton paste and modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste after enzymolysis with 14g of sodium starch octenylsuccinate, 10g of isomaltulose, 24g of white sugar, 9g of salt and 7g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Example 2
A preparation method of a compound seasoning comprises the following steps:
(1) weighing 800g of mutton, preparing mutton paste by using a meat grinder, adding 800g of mutton paste, 7g of sodium tripolyphosphate, 2g of sodium pyrophosphate, 2g of sodium carbonate, 2g of sodium bicarbonate, 4g of sodium citrate and 2g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 600g of fish meat, preparing the fish meat into minced fish meat by using a meat grinder, adding 3g of transglutaminase into the minced fish meat, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the obtained modified mutton paste and modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste after enzymolysis with 10g of sodium starch octenylsuccinate, 8g of isomaltulose, 20g of white sugar, 8g of salt and 6g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Example 3
A preparation method of compound seasoning comprises the following steps:
(1) weighing 850g of mutton, preparing mutton paste by using a meat grinder, adding 850g of mutton paste, 8g of sodium tripolyphosphate, 2g of sodium pyrophosphate, 1g of sodium carbonate, 1g of sodium bicarbonate, 5g of sodium citrate and 2g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 700g of fish, preparing fish paste by using a meat grinder, adding 3g of transglutaminase into the fish paste, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified fish paste;
(3) uniformly mixing the obtained modified mutton paste and the modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste after enzymolysis with 12g of sodium starch octenylsuccinate, 9g of isomaltulose, 22g of white sugar, 9g of salt and 7g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Example 4
A preparation method of a compound seasoning comprises the following steps:
(1) weighing 950g of mutton, preparing mutton paste by using a meat grinder, adding 950g of mutton paste, 10g of sodium tripolyphosphate, 3g of sodium pyrophosphate, 3g of sodium carbonate, 1g of sodium bicarbonate, 5g of sodium citrate and 3g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 900g of fish meat, preparing into fish meat paste by using a meat grinder, adding 4g of transglutaminase into the fish meat paste, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified fish meat paste;
(3) uniformly mixing the obtained modified mutton paste and the modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste after enzymolysis with 14g of sodium starch octenylsuccinate, 11g of isomaltulose, 24g of white sugar, 10g of salt and 8g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Comparative example 1
A preparation method of compound seasoning comprises the following steps:
(1) weighing 900g of mutton and 800g of fish, uniformly mixing, preparing mixed meat paste by using a meat grinder, and then adding into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(2) and (3) uniformly mixing the mixed meat paste after enzymolysis with 14g of sodium starch octenylsuccinate, 10g of isomaltulose, 24g of white sugar, 9g of salt and 7g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Comparative example 2
A preparation method of a compound seasoning comprises the following steps:
(1) weighing 900g of mutton, preparing mutton paste by using a meat grinder, adding 900g of mutton paste, 8g of sodium tripolyphosphate, 3g of sodium pyrophosphate, 3g of sodium carbonate, 2g of sodium bicarbonate, 6g of sodium citrate and 3g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 800g of fish meat, preparing the fish meat into minced fish meat by using a meat grinder, adding 4g of transglutaminase into the minced fish meat, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the obtained modified mutton paste and modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste subjected to enzymolysis with 14g of sodium starch octenylsuccinate, 24g of white sugar, 9g of salt and 7g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Comparative example 3
A preparation method of compound seasoning comprises the following steps:
(1) weighing 900g of mutton, preparing mutton paste by using a meat grinder, adding 900g of mutton paste, 8g of sodium tripolyphosphate, 3g of sodium pyrophosphate, 3g of sodium carbonate, 2g of sodium bicarbonate, 6g of sodium citrate and 3g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 800g of fish meat, preparing the fish meat into minced fish meat by using a meat grinder, adding 4g of transglutaminase into the minced fish meat, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the obtained modified mutton paste and the modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste after enzymolysis with 10g of isomaltulose, 24g of white sugar, 9g of salt and 7g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
The compound seasonings prepared in the examples 1-4 and the comparative examples 1-3 are subjected to sensory evaluation, the evaluation method refers to GB/T21265-:
Figure 469413DEST_PATH_IMAGE001
5g of each of the complex seasonings prepared in examples 1 to 4 and comparative examples 1 to 3 was weighed, added to 100mL of warm water, and stirred uniformly, and 50 sensory evaluators were invited to conduct sensory analysis and scoring of the sample solutions, and the results are shown in the following table:
Figure 760717DEST_PATH_IMAGE002
as can be seen from the table, the compound seasoning prepared by the invention has good mouthfeel, smell and color, mutton and fish are not modified in comparative example 1, the mouthfeel of the compound seasoning is obviously inferior to that of the compound seasoning prepared by the invention, isomaltulose is not added in comparative example 2, octenyl succinic acid starch sodium is not added in comparative example 3, and the smell of the compound seasoning prepared in comparative example 2 and comparative example 3 is inferior to that of the embodiment, so that the octenyl succinic acid starch sodium and isomaltulose added in the embodiment have a synergistic deodorizing effect.
Finally, it should be noted that: the above examples do not limit the invention in any way. It will be apparent to those skilled in the art that various modifications and improvements can be made to the present invention. Accordingly, any modification or improvement made without departing from the spirit of the present invention is within the scope of the claimed invention.

Claims (4)

1. The preparation method of the compound seasoning is characterized in that the compound seasoning is prepared from the following raw materials in parts by weight: 90 parts of mutton, 80 parts of fish meat, 14 parts of sodium starch octenylsuccinate, 10 parts of isomaltulose, 8 parts of sodium tripolyphosphate, 3 parts of sodium pyrophosphate, 3 parts of sodium carbonate, 2 parts of sodium bicarbonate, 6 parts of sodium citrate, 3 parts of disodium dihydrogen pyrophosphate, 24 parts of white sugar, 9 parts of salt, 7 parts of monosodium glutamate and 0.4 part of transglutaminase;
the preparation method of the compound seasoning comprises the following steps:
(1) preparing mutton into mutton paste, adding the mutton paste, sodium tripolyphosphate, sodium pyrophosphate, sodium carbonate, sodium bicarbonate, sodium citrate and disodium dihydrogen pyrophosphate into water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) preparing fish meat into minced fish meat, adding transglutaminase into the minced fish meat, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the modified mutton paste and the modified fish paste to obtain mixed meat paste, and adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding compound flavor protease, performing enzymolysis on the mixed meat paste in an enzymolysis tank at 57-60 ℃ for 2-3h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and uniformly mixing the mixed meat paste after enzymolysis with sodium starch octenylsuccinate, isomaltulose, white sugar, salt and monosodium glutamate, carrying out Maillard reaction, and obtaining the compound seasoning after the reaction is finished.
2. The preparation method of the compound seasoning as claimed in claim 1, wherein the fish meat is one or more of crucian carp, grass carp, silver carp, bighead carp, black carp and mandarin fish.
3. The preparation method of compound seasoning according to claim 1, wherein in the step (4), Maillard reaction conditions are as follows: the reaction temperature is 100-120 ℃, the reaction time is 40-60min, and the pH value is 5.0-7.0.
4. The preparation method of the compound seasoning according to claim 1, wherein the Maillard reaction conditions are as follows: the reaction temperature was 115 ℃, the reaction time was 50min, and the pH was 6.0.
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JP2009060788A (en) * 2005-12-15 2009-03-26 Ajinomoto Co Inc Method for producing fish paste product, and improver for fish paste product
CN102726703A (en) * 2012-07-17 2012-10-17 天津市国至源生物科技有限公司 Mutton soup fine powder and preparation method thereof
BR112016025160B1 (en) * 2014-04-29 2021-11-09 International Flavors & Fragrances Inc. METHOD FOR PREPARING A REACTION AROMA COMPOSITION, REACTION AROMA COMPOSITION, AND, CONSUMABLE PRODUCT
CN104431938A (en) * 2014-12-08 2015-03-25 汕头市华馨香料有限公司 Method for preparing mutton spice by virtue of Maillard reaction
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