CN114680321A

CN114680321A - Composite seasoning salt and preparation method thereof

Info

Publication number: CN114680321A
Application number: CN202011616468.5A
Authority: CN
Inventors: 陈哲; 陈和盛; 周斌
Original assignee: Guangdong Haitian Innovation Technology Co Ltd
Current assignee: Guangdong Haitian Innovation Technology Co Ltd
Priority date: 2020-12-30
Filing date: 2020-12-30
Publication date: 2022-07-01
Anticipated expiration: 2040-12-30
Also published as: CN114680321B

Abstract

The invention relates to a compound seasoning salt and a preparation method thereof. The main component of the compound seasoning salt comprises an inner core, and a first coating and a second coating which are sequentially coated on the surface of the inner core; the inner core is edible salt; the first coating comprises the following components in percentage by mass (10-18): (2-4): (6-9) the natural delicate flavor extract, the sour seasoning and the amino acid fermentation product; the second coating comprises the following components in percentage by mass (20-25): (6-15): (2-5): (1-3) edible salt, trehalose, maltodextrin and acacia. The compound seasoning salt can realize the purpose of reducing salt content without reducing salt content, and has the advantages of natural freshness increase, pure flavor, good fluidity and no caking.

Description

Composite seasoning salt and preparation method thereof

Technical Field

The invention relates to the technical field of seasonings, in particular to a compound seasoning salt and a preparation method thereof.

Background

The edible salt (sodium chloride) is not only an essential basic seasoning-Baiweiwang, but also an essential nutrient for ensuring normal metabolism of human bodies. However, studies have shown that chronic diseases such as hypertension, kidney diseases, osteoporosis, digestive system diseases, etc. are easily caused by taking excessive sodium chloride for a long time. Therefore, the action of reducing salt is imperative.

The traditional methods for salt reduction mainly comprise a direct salt reduction method (gradual reduction), an optimized physical form (hollow salt) method and a potassium chloride partial replacement method.

For the consumer, the main route of intake of edible salt is through dishes. If the addition amount of edible salt is directly reduced, the flavor of the dish is weakened, and the taste preference of the salty taste which is cultivated for a long time can not be met. In addition, the individual sensitivity to salty taste and cooking habits are difficult to change, and finally, the direct salt reduction method cannot be implemented.

The company Cargill developed a "low salt" thin flake hollow salt. The salt particles are conical crystals with a hollow structure. Because the part under the thin layer shell is hollow and has large surface area, the thin layer shell can be quickly dissolved, and strong salty stimulation can be quickly generated on the tongue without using more amount, thereby achieving the effect of reducing salt. However, the hollow salt can only be used in instant products such as biscuits, chips, sprinkles and the like and can play a role in an undissolved state, and the application scene is relatively limited.

The most common way to reduce salt is to reduce the sodium salt intake of the consumer by adding potassium chloride instead of part of the sodium salt. However, since the addition of potassium chloride causes the saltiness of the low-sodium salt product to be reduced, the consumer can increase the dosage to obtain the habitual taste. In addition, potassium chloride is accompanied by bitter and astringent taste besides providing salty taste, which affects the acceptance of products, and long-term consumption of potassium chloride seriously affects the health of human bodies.

In addition, flavor enhancers such as monosodium glutamate, I + G and the like can be added into the salt to increase the delicate flavor of the product, so that the deficiency of salty taste is compensated by the delicate flavor, and finally the purposes of reducing the salt and not reducing the salty taste are achieved. However, the trend toward a healthy diet has led consumers to a greater trend in their daily diet to replace monosodium glutamate and I + G with natural flavor enhancing products. At present, the yeast extract is applied to sodium salt reduction as a common technical means, but the yeast taste of the yeast extract covers the salty taste of salt, so that the aim of reducing the salt without reducing the salty taste is not achieved, and the taste of the seasoning salt is influenced. In addition, the additives such as yeast extract and the like have high protein content, so that the moisture regain phenomenon is serious, and the product is easy to cake.

Therefore, the development of a compound seasoning salt which is not salty but has natural freshness-increasing and pure flavor to meet the growing health consumption demands of the public is an urgent problem to be solved.

Disclosure of Invention

Based on this, the invention provides a compound seasoning salt. The compound seasoning salt can realize the purpose of reducing salt content without reducing salt content, and has the advantages of natural freshness increase, pure flavor, good fluidity and no caking.

The specific technical scheme is as follows:

in one aspect of the invention, the composite seasoning salt comprises a main body component, a first coating and a second coating, wherein the first coating and the second coating are sequentially coated on the surface of the inner core;

the inner core is edible salt;

the first coating comprises the following components in percentage by mass (10-18): (2-4): (6-9) the natural delicate flavor extract, the sour seasoning and the amino acid fermentation product;

the second coating comprises the following components in percentage by mass (20-25): (6-15): (2-5): (1-3) edible salt, trehalose, maltodextrin and acacia.

In one embodiment, the natural umami extract is at least one selected from the group consisting of a soybean extract, a yeast extract, a scallop extract, a bonito extract, and an kelp extract.

In one embodiment, the natural umami extract comprises the following components in a mass ratio of (8-12): (0.5-2): (0.5-2): (0.5-1): (0.5-1) a kelp juice extract, a bonito extraction liquid, a yeast extract, a scallop extraction liquid, and a soybean extract.

In one embodiment, the sour agent is selected from at least one of fermented rice vinegar, fermented vinegar, lactic acid, citric acid, glacial acetic acid, and malic acid.

In one embodiment, the amino acid fermentation product is amino acid fermentation liquor obtained by fermenting natural materials; the natural material is at least one of natural protein and natural starchy material.

In one embodiment, the mass ratio of the inner core to the first coating to the second coating is (5-10): (1-5): (2-6).

In one embodiment, the complex flavoring salt further comprises an anti-caking agent; the anticaking agent is at least one selected from tricalcium phosphate, silicon dioxide, microcrystalline cellulose, magnesium carbonate, calcium silicate and calcium stearate;

in one embodiment, the anti-caking agent is used in an amount of 0.1 to 0.8% by weight based on the total weight of the first and second coatings.

In another aspect of the present invention, there is provided a method for preparing the complex seasoning salt, comprising the steps of:

mixing and dissolving the materials in water according to the composition of the first coating to prepare a first coating solution;

mixing and dissolving the materials in water according to the composition of the second coating to prepare a second coating solution;

coating the edible salt for the first time by using the first coating liquid, and drying to form a first coating;

and performing secondary coating on the surface of the first coating by using the second coating solution, and drying to form a second coating.

In one embodiment, the first coating process is boiling fluidized coating; the process conditions of the boiling fluidized coating comprise: the air inlet temperature is 65-75 ℃, the material temperature is 45-50 ℃, the air outlet temperature is 60-70 ℃, and the fan frequency is 40-50 Hz;

in one embodiment, the mass ratio of the natural delicate flavor extract, the sour material, the amino acid fermentation product and the water in the first coating liquid is (10-18): (2-4): (6-9): (2-8).

In one embodiment, the second coating process is boiling fluidized coating; the process conditions of the boiling fluidized coating comprise: the air inlet temperature is 65-75 ℃, the material temperature is 45-50 ℃, the air outlet temperature is 60-70 ℃, and the fan frequency is 40-50 Hz;

in one embodiment, in the second coating liquid, the mass ratio of edible salt, trehalose, maltodextrin, gum arabic and water is (20-25): (6-15): (2-5): (1-3): (50-80).

Compared with the prior art, the invention has the following beneficial effects:

the composite seasoning salt provided by the invention takes edible salt as an inner core, and a material formed by combining a natural delicate flavor extract, a sour material and an amino acid fermentation product in a specific ratio is taken as a first coating, and the three materials cooperate to make up the deficiency of salty taste caused by the reduction of the content of the edible salt, so that the purposes of reducing the salt content and not reducing the salty taste are realized, the salty taste is pure, and the requirements of people on healthy diet are met. Meanwhile, the natural delicate flavor extract, the sour material and the amino acid fermentation product are compounded according to a specific proportion, and the edible salt, the trehalose, the maltodextrin and the Arabic gum in the specific proportion are matched to form a second coating, so that the anti-caking capacity and the stability of the composite seasoning salt can be greatly improved, and the first coating material is effectively prevented from absorbing moisture and caking in the storage process. In addition, the first coating and the second coating have good film forming property, uniform coating of edible salt can be realized, the coating process is easy to carry out, and the compound seasoning salt also has good formability and dissolubility.

Drawings

FIG. 1 is a flow chart of a process for preparing a complex seasoning salt according to an embodiment of the present invention.

Detailed Description

The complex seasoning salt and the preparation method thereof according to the present invention will be described in further detail with reference to the following specific examples. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

The invention provides a compound seasoning salt, which comprises main components of an inner core, a first coating and a second coating, wherein the first coating and the second coating are sequentially coated on the surface of the inner core;

the inner core is edible salt;

In one example, the natural umami extract is at least one selected from the group consisting of a soybean extract, a yeast extract, a scallop extract, a bonito extract, and a kelp juice extract. Preferably, the natural delicate flavor extract is prepared from the following components in a mass ratio of (8-12): (0.5-2): (0.5-2): (0.5-1): (0.5-1) a kelp juice extract, a bonito extraction liquid, a yeast extract, a scallop extraction liquid and a soybean extract.

In one example, the sour seasoning is selected from at least one of fermented rice vinegar, fermented vinegar, lactic acid, citric acid, glacial acetic acid, and malic acid. Preferably, the sour agent is fermented vinegar.

In one example, the amino acid fermentation product is amino acid fermentation liquor obtained by fermenting natural materials; the natural material is at least one of natural protein and natural starchy material. The natural protein material is selected from one or more of semen glycines, defatted semen glycines, and soybean meal; the natural starchy material is selected from one or more of flour, wheat, bran, and barley. Preferably, the amino acid fermentation product is brewed soy sauce.

In one example, the mass ratio of the inner core to the first coating to the second coating is (5-10): (1-5): (2-6).

In one example, the complex flavoring salt further comprises an anti-caking agent. Specifically, the anticaking agent is at least one selected from the group consisting of tricalcium phosphate, silicon dioxide, microcrystalline cellulose, magnesium carbonate, calcium silicate and calcium stearate. Preferably, the anti-caking agent is selected from tricalcium phosphate. Tricalcium phosphate acts as an anticaking agent on the one hand and can also increase the calcium content of the complex flavouring salt as a calcium supplement on the other hand.

In one example, the anti-caking agent is present in an amount of 0.1% to 0.8% by weight based on the total weight of the first and second coatings (i.e., all coating materials). In particular uses, the amount of the anti-caking agent includes, but is not limited to, the following weight percentages: 0.1%, 0.3%, 0.5%, 0.6%, 0.7%, 0.8%.

The invention also provides a preparation method of the compound seasoning salt, and the preparation of the main components comprises the following steps:

coating the edible salt for the first time by adopting the first coating liquid, and drying to form a first coating; and performing secondary coating on the surface of the first coating by using the second coating solution, and drying to form a second coating.

In one example, the edible salt is dried prior to the first coating. Further, the step of drying treatment comprises: taking edible salt, heating and stir-frying for 5-6 min by using medium and small fire (for example, the power is 400-1400W, and the temperature is 60-120 ℃) to evaporate water; then cooling to 75-85 deg.C, sealing. Therefore, the edible salt can be fully dried, and the phenomenon that the edible salt is caked and dies in the coating process is avoided.

In one example, the first coating process is boiling fluidized coating; the process conditions for boiling fluidized coating include: the air inlet temperature is 65-75 ℃, the material temperature is 45-50 ℃, the air outlet temperature is 60-70 ℃, and the fan frequency is 40-50 Hz. Wherein, the material refers to the material which is put into the equipment for boiling fluidized coating.

In one example, in the first coating solution, the mass ratio of the natural delicate flavor extract, the sour seasoning, the amino acid fermentation product and the water is (10-18): (2-4): (6-9): (2-8).

In one example, in the process of preparing the first coating solution, the step of mixing and dissolving the materials comprises the following steps:

mixing and dissolving edible salt, trehalose and maltodextrin in water, heating to 35-45 ℃, and adding Arabic gum for dissolving.

In one example, the second coating process is boiling fluidized coating; the process conditions of the boiling fluidized coating comprise: the air inlet temperature is 65-75 ℃, the material temperature is 45-50 ℃, the air outlet temperature is 60-70 ℃, and the fan frequency is 40-50 Hz. Wherein, the material refers to the material which is put into the equipment for boiling, fluidized and coating.

In one example, in the second coating liquid, the mass ratio of the edible salt, the trehalose, the maltodextrin, the gum arabic and the water is (20-25): (6-15): (2-5): (1-3): (50-80).

In one example, the preparation method of the compound seasoning salt further comprises the following steps: after the second coating is formed, the fluidization is continued for 10min to 15min, and an anticaking agent is added.

Specific examples are as follows. Unless otherwise specified, the raw materials used in the examples are all commercially available products.

Example 1

The embodiment provides a compound seasoning salt, and the formula and the preparation process (see a process flow chart in figure 1) are as follows:

first, formula

(1) Substrate and feed liquid formula:

1.1 substrate: edible salt (100%).

1.2 feed liquid 1 (for primary coating) (in parts by weight): 7.0 parts of brewed soy sauce, 10 parts of kelp juice, 5.0 parts of water, 3.0 parts of fermented vinegar, 1.0 parts of yeast extract, 1.0 part of bonito extract, 1.0 part of scallop extract and 1.0 part of soybean extract.

1.3 feed liquid 2 (for secondary coating) (in parts by weight): 65 parts of water, 22 parts of edible salt, 10.0 parts of trehalose, 3.0 parts of maltodextrin and 1.5 parts of Arabic gum.

(3) The weight ratio of the substrate material liquid (in parts by weight) is as follows: substrate: feed liquid 1: feed liquid 2 ═ 6: 3: 4.

(3) the formula of the finished product is as follows: 0.6 percent of tricalcium phosphate is added into a sample prepared by the formula and is uniformly mixed to prepare a finished product.

Second, the preparation process

(1) Heating and drying the substrate (edible salt): 1.5kg of common refined salt is taken, heated and stir-fried for 5 minutes by medium and small fire, and continuously stirred and turned by a turner in the process to evaporate water. The edible salt after stir-frying is at about 120 ℃, and can be packaged into an aluminum foil bag for sealing and storage for later use after the temperature is reduced to 80 ℃.

(2) Preparing feed liquid:

2.1 feed liquid 1: uniformly mixing all the liquid raw materials, and gradually adding the solid raw materials while stirring until the solid raw materials are completely dissolved;

2.2 feed liquid 2: dissolving edible salt, trehalose and maltodextrin in water, gradually adding arabic gum while heating and stirring (the solution is heated to 40 ℃), and continuing heating and stirring for 1 hour until the colloid is completely dissolved after the colloid is uniformly dispersed.

(3) Sample preparation:

3.1 brief description of the process: loading a substrate (edible salt) into a bottom-spraying lower cylinder of boiling fluidized coating equipment, sequentially starting a fan, a heating device, a spray gun and an ash removal device, and starting primary coating after the material is fluidized and heated to a set value. The feed liquid is input by a peristaltic pump, atomized by a spray gun to form fine liquid drops, and continuously attached to the surface of the edible salt in the fluidized bed to form a coating film. And after the primary coating and the secondary coating are sequentially finished, the fluidization is continued for 15 minutes, and after a sample is taken out, 0.6 percent of tricalcium phosphate is added and mixed to obtain a finished product.

The process parameters of the primary and secondary coating are shown in the following table 1:

TABLE 1 Process parameters for the primary and secondary coating

Parameter setting	Disposable coating	Secondary coating
			Air inlet temperature (DEG C)	70	70
Temperature of the material (. degree.C.)	47	48
			Air outlet temperature (DEG C)	65	65
Run time (minutes)	60	80
			Fan frequency (Hz)	44	45
Feed rate (Hz)	1.5	2.0

Example 2

This example is the investigation of the influence of the mixture ratio of each material in the composite seasoning salt on the performance.

The preparation of the composite seasoning salts of examples 2 to 3 and comparative examples 1 to 5 was carried out according to the same formulation and preparation as example 1, with the main differences as shown in the following tables 2 to 3:

TABLE 2

TABLE 3

The compound seasoning salts of examples 1 to 3 and comparative examples 1 to 5 were subjected to performance tests in terms of coating uniformity, moldability, and dissolution property, respectively, and the results are shown in table 4.

TABLE 4

As can be seen from Table 4, the coating uniformity, moldability and solubility in water of the composite seasoning salt prepared by the method of the present invention are all significantly superior.

Example 3 differential sensory evaluation

This example was conducted by performing differential sensory evaluation of a 1.2% aqueous solution of the complex seasoning salt prepared in example 1, commercially available low sodium salt-1 (potassium chloride was used instead of part of sodium chloride), commercially available low sodium salt-2 (potassium chloride was used instead of part of sodium chloride), and commercially available umami mushroom salt-3.

In the experiment, 20 appraisers with abundant experience are summoned to perform difference sensory appraisal. The sensory evaluation was conducted by using 1.2% aqueous solutions of comparative samples (the complex seasoning salt prepared in example 1), commercially available low sodium salt-1, commercially available low sodium salt-2, and commercially available umami mushroom salt-3, as the indices of salty taste and umami taste. And analyzing the evaluation result by adopting a sequencing test, a Friedman analysis method and a Fisher minimum significant multiple comparison analysis method.

Description of the evaluation method:

the purpose is as follows: it was judged whether there was a difference in a specific sensory property (intensity of salty taste, umami taste) among three or more samples.

The data analysis method comprises the following steps: and displaying the sequencing result of each evaluator on the samples through a table. If the presence of an aliquot is allowed, the data may need to be modified before it can be analyzed. The number of valid ranks is summed and, if any, divided by the number of parallel ranks. For example, 4 products were ranked, and if the rank of the product was 1,2 and the 3 rd (strongest) side by side, the rank of the two side by side samples was (3+ 4)/2-3.5. When analyzing data, input 1,2, 3.5 and 3.5. The sample ordering was summed and a rank sum was made for each sample. The Friedman statistical analysis data value (T) was calculated.

The T value calculation formula:

T＝[12∑R²/bt(t+1)]-[3b(t+1)]

t is the number of samples, b is the number of evaluators, and R is the rank sum.

The T values are compared to the Friedman test cut-off table (California cut-off tables are available for evaluators > 15), which specifies the minimum number required to discriminate significant differences between two or more samples. The level of significance (typically 5%) must be indicated in the conclusions.

If Friedman analysis shows significant differences between two or more samples, Fishers' least significant multiple comparison method is used to compare which samples have differences at the same significant level. The difference between the LSRD calculated value and the rank sum is compared. If the difference is greater than the LSRD value, the samples are significantly different.

LSRD value calculation formula:

t is the number of samples, b is the number of evaluators, t_θ/2From the Student's t distribution Table (MICHAEL O' MAHONY (1986) sensor adaptation. sensor students.11, 237-258), the value is equal to 1.96.

By sequencing, it can be concluded that there is no significant difference between samples, or that there is a significant difference in some organoleptic property between samples. Whether or not there is a difference, the nature and significance level of the ranking should be indicated.

(1) The sample indices are shown in table 5 below:

TABLE 5

(2) Sensory evaluation results of salty taste are shown in tables 6 and 7 below:

TABLE 6 sensory evaluation of salty taste

TABLE 7 sensory evaluation of umami taste

As can be seen from tables 6 and 7, the salt reduction of the compound seasoning salt of example 1 is 13.1% (compared with refined salt, the content of sodium chloride is greater than or equal to 99.7%), and the salt taste is not significantly different from that of the commercially available umami mushroom salt-3 with the salt content of 96.6%, so that the effect of reducing salt without reducing salt taste is achieved; the delicate flavor is stronger than other low sodium salt and delicate flavor sold in the market.

Example 4 resistance to caking test

This example is a test of the anti-caking properties of the finished complex seasoning salt prepared in example 1 and its intermediate product (semi-finished single-coated seasoning salt) coated only once, a commercial powdered soy sauce product.

The preparation method of the semi-finished product of the primary coating seasoning salt comprises the following steps:

1.5kg of common refined salt is taken, heated and stir-fried for 5 minutes by medium and small fire, and continuously stirred and turned by a turner in the process to evaporate water. The edible salt is fried at about 120 deg.C, and is packaged into aluminum foil bag for sealed storage after the temperature is reduced to 80 deg.C.

Preparation of feed liquid 1: uniformly mixing all the liquid raw materials, and gradually adding the solid raw materials while stirring until the solid raw materials are completely dissolved;

the process is briefly described as follows: loading a substrate (edible salt) into a bottom-spraying lower cylinder of boiling fluidized coating equipment, sequentially starting a fan, a heating device, a spray gun and an ash removal device, and starting primary coating after the material is fluidized and heated to a set value. The feed liquid is input by a peristaltic pump, atomized by a spray gun to form fine liquid drops, and continuously attached to the surface of the edible salt in the fluidized bed to form a coating film. And after the coating is finished, continuing to fluidize for 15 minutes, taking out a sample, adding 0.6% of tricalcium phosphate, and mixing to obtain a finished product.

The test method comprises the following steps: the commercially available soy sauce powder product, the primary coated seasoning salt semi-finished product and the finished product sample of the composite seasoning salt prepared in example 1 were exposed to air with a relative humidity of 75% and an ambient temperature of 30 ℃ respectively, and the moisture absorption state was observed.

When the semi-finished product of the soy sauce powder and the primary coating seasoning salt is exposed in the air for 3 minutes, the semi-finished product has obvious moisture absorption phenomenon and no flowability when being agglomerated, and a finished product sample of the composite seasoning salt prepared in the embodiment 1 has no obvious moisture absorption phenomenon and is powder with better flowability;

when the finished product of the compound seasoning salt prepared in the example 1 is exposed in the air for 30 minutes, the slight caking phenomenon occurs;

when the sample is exposed in the air for 50 minutes, the phenomenon that the finished product sample of the compound seasoning salt prepared in the example 1 has serious moisture absorption, caking and no fluidity is generated, and the phenomenon is equivalent to the phenomenon that the semi-finished product of the soy sauce powder and the one-time coating seasoning salt is exposed in the air for 3 minutes.

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. The composite seasoning salt is characterized in that the main component of the composite seasoning salt comprises an inner core, a first coating and a second coating, wherein the first coating and the second coating are sequentially coated on the surface of the inner core;

the inner core is edible salt;

2. The complex seasoning salt of claim 1 wherein the natural umami extract is at least one selected from the group consisting of a soybean extract, a yeast extract, a scallop extract, a bonito extract and an kelp extract.

3. The composite seasoning salt according to claim 2, wherein the natural umami extract comprises the following components in a mass ratio of (8-12): (0.5-2): (0.5-2): (0.5-1): (0.5-1) kelp juice extract, bonito extraction liquid, yeast extract, scallop extraction liquid and soybean extract.

4. The compound seasoning salt of claim 1 wherein the sour seasoning is at least one selected from the group consisting of fermented rice vinegar, fermented vinegar, lactic acid, citric acid, glacial acetic acid, and malic acid.

5. The composite seasoning salt according to claim 1 wherein the amino acid fermentation product is an amino acid fermentation broth obtained by fermenting a natural material; the natural material is at least one of natural protein and natural starchy material.

6. The composite seasoning salt according to any one of claims 1 to 5 wherein the mass ratio of the inner core, the first coating and the second coating is (5 to 10): (1-5): (2-6).

7. The complex seasoning salt of any one of claims 1 to 5 further comprising an anticaking agent; the anticaking agent is selected from at least one of tricalcium phosphate, silicon dioxide, microcrystalline cellulose, magnesium carbonate, calcium silicate and calcium stearate;

further, the dosage of the anticaking agent is 0.1 to 0.8 percent of the total weight of the first coating and the second coating.

8. The method for preparing a complex seasoning salt according to any one of claims 1 to 7, comprising the steps of preparing the main ingredient:

9. The method for preparing complex seasoning salt according to claim 8 wherein the first coating method is boiling fluidized coating; the process conditions of the boiling fluidized coating comprise: the air inlet temperature is 65-75 ℃, the material temperature is 45-50 ℃, the air outlet temperature is 60-70 ℃, and the fan frequency is 40-50 Hz;

further, in the first coating solution, the mass ratio of the natural delicate flavor extract, the sour material, the amino acid fermentation product and the water is (10-18): (2-4): (6-9): (2-8).

10. The method for preparing composite seasoning salt according to claim 8 wherein the second coating method is boiling fluidized coating; the process conditions of the boiling fluidized coating comprise: the air inlet temperature is 65-75 ℃, the material temperature is 45-50 ℃, the air outlet temperature is 60-70 ℃, and the fan frequency is 40-50 Hz;

further, in the second coating solution, the mass ratio of edible salt, trehalose, maltodextrin, gum arabic and water is (20-25): (6-15): (2-5): (1-3): (50-80).