CN116210876A - Seafood powder seasoning powder and preparation method thereof - Google Patents
Seafood powder seasoning powder and preparation method thereof Download PDFInfo
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- CN116210876A CN116210876A CN202310374691.0A CN202310374691A CN116210876A CN 116210876 A CN116210876 A CN 116210876A CN 202310374691 A CN202310374691 A CN 202310374691A CN 116210876 A CN116210876 A CN 116210876A
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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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- 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)
- Mycology (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
The invention provides seafood powder seasoning powder and a preparation method thereof, and relates to the technical field of foods. The seafood powder seasoning powder comprises the following components in parts by weight: 1-5 parts of ginger, 1-5 parts of star anise, 1-5 parts of white pepper, 1-5 parts of pepper, 10-30 parts of lentinus edodes, 1-5 parts of fennel, 1-5 parts of lemongrass and 50-100 parts of salt. The seafood powder seasoning powder disclosed by the invention is delicious in taste, rich in flavor and high in nutritive value, and can obviously improve the delicate flavor of seafood powder soup. The method is favorable for obtaining the flavoring powder with fresh, fragrant and delicious taste through different treatment modes of the raw materials, and is simple and convenient to operate and convenient for batch production.
Description
Technical Field
The invention relates to the technical field of foods, in particular to seafood powder seasoning powder and a preparation method thereof.
Background
Flavoring, also known as seasoning, refers to a food ingredient that is used to improve the taste by being added in small amounts to other foods. With the improvement of the living standard of people, the first generation of the flavoring agent, namely monosodium glutamate, can not meet the requirements of people on the flavor of the fresh food, and excessive addition of the monosodium glutamate can cause the dish to have bitter taste, so that the situation of dry mouth occurs after eating. The chicken essence meets the requirements of people on compound delicious taste, but the chicken essence contains monosodium glutamate, food additives and the like, is easy to deteriorate at high temperature, is easy to cause gastrointestinal diseases after being eaten, and can cause symptoms of inappetence, dyspepsia, abdominal pain, diarrhea and the like, so that the chicken essence is not beneficial to body health after being eaten for a long time. Therefore, the flavoring satisfies the continuous improvement of the taste and also requires higher nutritive value.
Disclosure of Invention
The invention aims to provide seafood powder seasoning powder which is delicious in taste, aromatic in flavor and high in nutritive value, and can obviously improve the delicate flavor of dishes.
The invention further aims to provide a preparation method of the seafood powder seasoning powder, which is beneficial to obtaining the delicious seasoning powder with fresh fragrance through different treatment modes of raw materials, and is simple and convenient to operate and convenient for batch production.
The invention solves the technical problems by adopting the following technical scheme.
The invention provides seafood powder seasoning powder which comprises the following raw materials in parts by weight: 1-5 parts of ginger, 1-5 parts of star anise, 1-5 parts of white pepper, 1-5 parts of pepper, 10-30 parts of lentinus edodes, 1-5 parts of fennel, 1-5 parts of lemongrass and 50-100 parts of salt.
The invention provides a preparation method of seafood powder seasoning powder, which comprises the following steps:
parching fructus Anisi Stellati, fructus Piperis, fructus Zanthoxyli, fructus Foeniculi, lentinus Edodes and Sal, and grinding to obtain powder I;
mixing rhizoma Zingiberis recens and herba Cymbopogonis Citrari, soaking in white sugar water, decocting, filtering to obtain filtrate and residue, oven drying the residue, pulverizing to obtain powder II, concentrating the filtrate, and spray drying to obtain powder III;
mixing the first powder, the second powder and the third powder to obtain the flavoring powder.
The invention has at least the following beneficial effects:
in the invention, the mushrooms and the citronella grass are taken as main raw materials, the lemon flavor of the citronella grass is utilized to remove fishy smell and enhance fragrance, and a large amount of glutamic acid and aspartic acid in the mushrooms are matched to achieve the effect of improving freshness. And ginger, star anise, white pepper, fennel and salt are added, so that the spicy and aromatic flavors of the ginger, star anise, white pepper, fennel and salt are permeated into the dishes, and the flavor improving and fresh increasing effects are further enhanced. In addition, the ginger also has the effects of relieving exterior syndrome, dispelling cold, warming middle energizer, relieving vomiting, warming lung, relieving cough and detoxifying, the star anise has the effects of invigorating stomach, promoting qi circulation and relieving pain, the white pepper has the effects of warming middle warmer, dispelling cold, preventing corrosion and inhibiting bacteria, the pricklyash peel has the effects of warming middle warmer and relieving pain, the lentinus edodes is rich in amino acid, trace elements and cellulose, the fennel has the effects of dispelling cold, relieving pain, regulating qi and harmonizing stomach, and the citronella is sterilized. And under the proportion, the situation that the dishes are bitter due to excessive consumption of the star anise, the white pepper, the pepper and the common fennel can be avoided, and the seasoning effect of the seasoning powder is better.
According to the invention, the flavor of the raw materials can be improved by stir-frying the star anise, the white pepper, the fennel, the lentinus edodes and the salt, so that the flavoring effect of the flavoring powder is enhanced. The ginger and the citronella grass are soaked in white sugar water, so that the effect of the raw materials can be improved while the raw materials are softened, and particularly the spicy flavor of the ginger can be regulated by the white sugar, and the fragrance of the ginger and the citronella grass can be enhanced. The combination effect of the white sugar, the ginger and the citronella grass can be improved by decocting after soaking, so that the improvement effect of the white sugar is enhanced, and the flavor of the powder II and the powder III is more intense. The method is favorable for obtaining the flavoring powder with fresh, fragrant and delicious taste through different treatment modes of the raw materials, and is simple and convenient to operate and convenient for batch production.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
It should be noted that, without conflict, the embodiments of the present invention and features of the embodiments may be combined with each other. The present invention will be described in detail with reference to specific examples.
The seafood powder seasoning powder comprises the following raw materials in parts by weight: 1-5 parts of ginger, 1-5 parts of star anise, 1-5 parts of white pepper, 1-5 parts of pepper, 10-30 parts of lentinus edodes, 1-5 parts of fennel, 1-5 parts of lemongrass and 50-100 parts of salt.
The ginger can remove peculiar smell, has the spicy taste and special aroma, and can play a role in improving taste and freshness. Rhizoma Zingiberis recens is nutritious, contains vitamin C, protein, fiber, sugar and fat, and has effects in relieving exterior syndrome, dispelling cold, warming middle energizer, relieving vomit, warming lung, relieving cough, and removing toxic substances. The gingerol contained in the oral liquid can stimulate gustatory nerves on tongue, also can stimulate receptors on gastric mucosa, promote gastrointestinal congestion through nerve reflex, strengthen gastrointestinal peristalsis, promote secretion of digestive juice, and strengthen digestive function, thereby playing the roles of stimulating appetite, strengthening spleen, promoting digestion and stimulating appetite. The gingerol and volatile oil contained in rhizoma Zingiberis recens can dilute blood, and has excitation effect on cerebral cortex and vascular motor center, so that blood flow is smoother, more oxygen is provided for brain, and brain activity is enhanced.
The star anise can remove fishy smell, deodorize, relieve greasiness and the like, can add aromatic smell, regulate taste and promote appetite, and when in use, the fragrance can be fully hydrolyzed and dissolved into meat, so that the meat taste is more mellow. In addition, the main component of the star anise is the star anise oil, which can stimulate gastrointestinal nerve vessels, promote secretion of digestive juice, increase gastrointestinal peristalsis, has the effects of invigorating stomach and promoting qi circulation, and is favorable for relieving spasm and pain. The fennel oil can promote the maturation of bone marrow cells and release the bone marrow cells into peripheral blood, has obvious effect of increasing leucocytes, mainly increases neutrophils, and can be used for leukopenia.
The white pepper has the functions of removing fishy smell, removing greasiness and aiding digestion, and the aromatic smell can lead the appetite of people to be greatly improved; also has antiseptic and antibacterial effects, and can prevent dish from deterioration. Can be used in seafood flavoring powder for removing toxin of fish, shrimp and crab meat. In addition, the white pepper has the effects of warming the middle-jiao and dispelling cold, has good relieving effect on epigastric cold pain or borygmus and diarrhea caused by stomach cold, and can promote perspiration and treat wind-cold type common cold.
The pricklyash peel has aromatic smell, can remove the smell of various meats, promote salivary secretion and increase appetite. The pepper also has the effects of warming middle-jiao and relieving pain, and also can dilate blood vessels and reduce blood pressure.
The Lentinus edodes is specifically dried Lentinus edodes, which contains a large amount of glutamic acid and aspartic acid, and these two amino acids have strong delicate flavor, and are combined in Lentinus edodes in the form of protein, so that the health of human body is not impaired. In addition, the lentinus edodes contains rich arginine and lysine, can strengthen body and improve intelligence, improve immunity of the organism and prevent cold; also contains trace elements and abundant cellulose, and has effects in promoting blood circulation, inhibiting melanin, and nourishing skin; contains indigestible crude fiber, semi-crude fiber and lignin, and can maintain intestinal water balance, absorb residual cholesterol and sugar, and discharge them.
The fennel can remove the fishy smell in the meat, so that the meat is added with fragrance again. The fennel also has the effects of dispelling cold, relieving pain, regulating qi and harmonizing stomach, can stimulate secretion of gastric juice and saliva of people, help human body to promote appetite, promote digestion and absorption of food, increase peristalsis of gastrointestinal tract, and discharge residual gas in the gastrointestinal tract, thereby improving abdominal distention.
The citronella herb body emits natural and intense lemon flavor, and can remove fishy smell and increase fragrance. After being taken into the body, the Chinese medicinal composition can relieve flatulence, diarrhea, constipation and discomfort of the digestive system, and can relieve diseases such as cold, vomiting, influenza and the like. The lemongrass contains citral and can be used for disinfection and sterilization.
In detail, the seafood powder seasoning powder also comprises 1-10 parts of artemisia selengensis leaves by weight.
The artemisia selengensis leaves can bring the taste of other basic raw materials, and can enhance color and flavor of vegetables.
When the artemisia selengensis leaves are matched with the raw materials, the taste of the dishes and other raw materials can be led out, so that the effects of further improving the color and the taste of the dishes are achieved.
Specifically, the seafood powder seasoning powder comprises, by weight, 2 parts of ginger, 2 parts of star anise, 1 part of white pepper, 1 part of pepper, 15 parts of lentinus edodes, 2 parts of fennel, 3 parts of lemongrass, 60 parts of salt and 5 parts of artemisia rupestris leaves.
A preparation method of seafood powder seasoning powder comprises the following steps:
parching fructus Anisi Stellati, fructus Piperis, fructus Zanthoxyli, fructus Foeniculi, lentinus Edodes and Sal at 70-90deg.C for 10-30min, and grinding to obtain powder I;
mixing rhizoma Zingiberis recens and herba Cymbopogonis Citrari, soaking in white sugar water, decocting at 100-120deg.C for 5-15min, decocting at 50-70deg.C for 20-40min, filtering to obtain filtrate and residue, oven drying the residue, pulverizing to obtain powder II, vacuum concentrating the filtrate at 1-5MPa and 40-60deg.C for 20-40min, and spray drying at 50-60deg.C for 20-50min to obtain powder III;
mixing the first powder, the second powder and the third powder to obtain the flavoring powder.
The flavor of the raw materials can be improved by stir-frying the star anise, the white pepper, the fennel, the lentinus edodes and the salt, so that the flavoring effect of the flavoring powder is enhanced. The ginger and the citronella grass are soaked in white sugar water, so that the effect of the raw materials can be improved while the raw materials are softened, and particularly the spicy flavor of the ginger can be regulated by the white sugar, and the fragrance of the ginger and the citronella grass can be enhanced. The combination effect of the white sugar, the ginger and the citronella grass can be improved by decocting after soaking, so that the improvement effect of the white sugar is enhanced, and the flavor of the powder II and the powder III is more intense.
In detail, the method also comprises soaking the flavoring powder in nutritional agent for 30-50min, taking out, and spray drying at 40-60deg.C for 10-30min. The nutritional agent is chicken bone juice, lemon juice and coix seed oil, and the mass ratio of the chicken bone juice to the lemon juice to the coix seed oil is 5:0.5:1.
the chicken bone juice is used for enhancing the nutritive value of the seasoning powder, the lemon juice is used for extracting fresh and sterilizing, and the coix seed oil is used for preserving, so that the seasoning powder has more flavor.
The features and capabilities of the present invention are described in further detail below in connection with the examples.
Example 1
A preparation method of seafood powder seasoning powder comprises the following steps:
raw materials: 1g of ginger, 1g of star anise, 1g of white pepper, 1g of pepper, 10g of lentinus edodes, 1g of fennel, 1g of lemongrass and 50g of salt;
parching fructus Anisi Stellati, fructus Piperis, fructus Zanthoxyli, fructus Foeniculi, lentinus Edodes and Sal at 70deg.C for 10min, and grinding to obtain powder I;
mixing ginger and citronella grass, soaking in white sugar water, decocting at 100deg.C for 5min, decocting at 50deg.C for 20min, filtering to obtain filtrate and residue, oven drying residue, pulverizing to obtain powder II, vacuum concentrating filtrate at 1MPa and 40deg.C for 20min, and spray drying at 50deg.C for 20min to obtain powder III;
mixing the first powder, the second powder and the third powder to obtain the flavoring powder.
Example 2
A preparation method of seafood powder seasoning powder comprises the following steps:
raw materials: 2g of ginger, 2g of star anise, 1g of white pepper, 1g of pepper, 15g of lentinus edodes, 2g of fennel, 3g of lemongrass and 60g of salt;
parching fructus Anisi Stellati, fructus Piperis, fructus Zanthoxyli, fructus Foeniculi, lentinus Edodes and Sal at 75deg.C for 15min, and grinding to obtain powder I;
mixing ginger and citronella grass, soaking in white sugar water, decocting at 110 ℃ for 10min, decocting at 55 ℃ for 25min, filtering to obtain filtrate and filter residue, drying the filter residue, pulverizing to obtain powder II, vacuum concentrating the filtrate at 2MPa and 45 ℃ for 25min, and spray drying at 55 ℃ for 30min to obtain powder III;
mixing the first powder, the second powder and the third powder to obtain the flavoring powder.
Example 3
A preparation method of seafood powder seasoning powder comprises the following steps:
raw materials: 5g of ginger, 5g of star anise, 5g of white pepper, 5g of pepper, 30g of lentinus edodes, 5g of fennel, 5g of lemongrass and 70g of salt;
parching fructus Anisi Stellati, fructus Piperis, fructus Zanthoxyli, fructus Foeniculi, lentinus Edodes and Sal at 90deg.C for 30min, and grinding to obtain powder I;
mixing ginger and citronella grass, soaking in white sugar water, decocting at 120 ℃ for 15min, decocting at 70 ℃ for 40min, filtering to obtain filtrate and filter residue, drying the filter residue, pulverizing to obtain powder II, vacuum concentrating the filtrate at 5MPa and 60 ℃ for 40min, and spray drying at 60 ℃ for 50min to obtain powder III;
mixing the first powder, the second powder and the third powder to obtain the flavoring powder.
Example 4
A preparation method of seafood powder seasoning powder comprises the following steps:
raw materials: 2g of ginger, 2g of star anise, 1g of white pepper, 1g of pepper, 15g of lentinus edodes, 2g of fennel, 4g of lemongrass, 90g of salt and 5g of artemisia selengensis leaves;
parching fructus Anisi Stellati, fructus Piperis, fructus Zanthoxyli, fructus Foeniculi, lentinus Edodes and Sal at 75deg.C for 15min, and grinding to obtain powder I;
mixing ginger, lemongrass and artemisia selengensis leaves, soaking in white sugar water, decocting at 110 ℃ for 10min, decocting at 55 ℃ for 25min, filtering to obtain filtrate and filter residues, drying the filter residues, crushing to obtain powder II, concentrating the filtrate at 2MPa and 45 ℃ in vacuum for 25min, and spray-drying at 55 ℃ for 30min to obtain powder III;
mixing the first powder, the second powder and the third powder to obtain the flavoring powder.
Example 5
A preparation method of seafood powder seasoning powder comprises the following steps:
raw materials: 2g of ginger, 2g of star anise, 1g of white pepper, 1g of pepper, 15g of lentinus edodes, 2g of fennel, 2g of lemongrass, 65g of salt and 5g of artemisia selengensis leaves;
parching fructus Anisi Stellati, fructus Piperis, fructus Zanthoxyli, fructus Foeniculi, lentinus Edodes and Sal at 75deg.C for 15min, and grinding to obtain powder I;
mixing ginger, lemongrass and artemisia selengensis leaves, soaking in white sugar water, decocting at 110 ℃ for 10min, decocting at 55 ℃ for 25min, filtering to obtain filtrate and filter residues, drying the filter residues, crushing to obtain powder II, concentrating the filtrate at 2MPa and 45 ℃ in vacuum for 25min, and spray-drying at 55 ℃ for 30min to obtain powder III;
mixing the first powder, the second powder and the third powder, soaking in nutritional agent for 40min, taking out, and spray drying at 45deg.C for 25min to obtain flavoring powder.
Wherein the nutritional agent is chicken bone juice, lemon juice and coix seed oil, and the mass ratio of the chicken bone juice to the lemon juice to the coix seed oil is 5:0.5:1.
test results
The physicochemical index and the sanitation index of the seasoning powder prepared in the embodiments 1 to 5 of the invention are detected according to the detection standard of SB/T10484-2008 mushroom essence seasoning, and the result is as follows:
TABLE 1 physicochemical index
TABLE 2 sanitation index
As can be seen from tables 1 and 2, the seasoning powders prepared in examples 1 to 5 of the present invention meet the specifications of SB/T10484-2008 mushroom essence seasoning.
60 trained sensory panelists were selected, randomly grouped into 6 groups of 10 persons each, and the condiments of examples 1-5 and the control group were subjected to sensory evaluation by the scoring method, and the control group was a commercial Tai Chile chicken essence, and the average value was taken.
Scoring criteria: fragrance, pure fragrance for 8-10 min, fragrance for 5-8 min, fragrance for 0-5 min; the flavor is strong for 8-10 minutes, the flavor is generally 5-8 minutes, the flavor is very light for 1-5 minutes, and the grading result is as follows:
TABLE 3 sensory scoring results
| Group of | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Control group |
| Fragrance/score | 9.2 | 9.4 | 9.3 | 9.5 | 9.6 | 8.5 |
| Flavor/minute | 9.3 | 9.4 | 9.4 | 9.7 | 9.6 | 8.9 |
As can be seen from Table 3, the seafood powder seasoning powders prepared in examples 1 to 5 had good flavor and umami taste.
In summary, the seafood powder seasoning powder in the embodiment of the invention takes mushrooms and lemongrass as main raw materials, plays roles in removing fishy smell and enhancing aroma through lemon flavor of the lemongrass, and plays a role in improving freshness by matching with a large amount of glutamic acid and aspartic acid in mushrooms. And ginger, star anise, white pepper, fennel and salt are added, so that the spicy and aromatic flavors of the ginger, star anise, white pepper, fennel and salt are permeated into the dishes, and the flavor improving and fresh increasing effects are further enhanced. In addition, the ginger also has the effects of relieving exterior syndrome, dispelling cold, warming middle energizer, relieving vomiting, warming lung, relieving cough and detoxifying, the star anise has the effects of invigorating stomach, promoting qi circulation and relieving pain, the white pepper has the effects of warming middle warmer, dispelling cold, preventing corrosion and inhibiting bacteria, the pricklyash peel has the effects of warming middle warmer and relieving pain, the lentinus edodes is rich in amino acid, trace elements and cellulose, the fennel has the effects of dispelling cold, relieving pain, regulating qi and harmonizing stomach, and the citronella is sterilized.
According to the preparation method of the seafood powder seasoning powder, disclosed by the embodiment of the invention, the fragrance of raw materials can be improved by stir-frying the star anise, the white pepper, the fennel, the lentinus edodes and the salt, so that the fragrance enhancing effect of the seasoning powder is enhanced. The ginger and the citronella grass are soaked in white sugar water, so that the effect of the raw materials can be improved while the raw materials are softened, and particularly the spicy flavor of the ginger can be regulated by the white sugar, and the fragrance of the ginger and the citronella grass can be enhanced. The combination effect of the white sugar, the ginger and the citronella grass can be improved by decocting after soaking, so that the improvement effect of the white sugar is enhanced, and the flavor of the powder II and the powder III is more intense. The method is favorable for obtaining the flavoring powder with fresh, fragrant and delicious taste through different treatment modes of the raw materials, and is simple and convenient to operate and convenient for batch production.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the invention is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Claims (9)
1. The seafood seasoning powder is characterized by comprising the following raw materials in parts by weight: 1-5 parts of ginger, 1-5 parts of star anise, 1-5 parts of white pepper, 1-5 parts of pepper, 10-30 parts of lentinus edodes, 1-5 parts of fennel, 1-5 parts of lemongrass and 50-100 parts of salt.
2. The seafood powder seasoning powder as set forth in claim 1, further comprising 1-10 parts by weight of artemisia selengensis leaves.
3. The seafood powder seasoning powder as claimed in claim 2, comprising, by weight, 2 parts of ginger, 2 parts of star anise, 1 part of white pepper, 1 part of pricklyash peel, 15 parts of lentinus edodes, 2 parts of fennel, 3 parts of lemongrass, 60 parts of salt and 5 parts of artemisia rupestris leaves.
4. A method for preparing the seafood powder seasoning powder as set forth in any one of claims 1 to 3, characterized by comprising the steps of:
parching fructus Anisi Stellati, fructus Piperis, fructus Zanthoxyli, fructus Foeniculi, lentinus Edodes and Sal, and grinding to obtain powder I;
mixing rhizoma Zingiberis recens and herba Cymbopogonis Citrari, soaking in white sugar water, decocting, filtering to obtain filtrate and residue, oven drying the residue, pulverizing to obtain powder II, concentrating the filtrate, and spray drying to obtain powder III;
mixing the first powder, the second powder and the third powder to obtain the flavoring powder.
5. The method for preparing seafood seasoning powder according to claim 4, wherein the seafood seasoning powder is fried at 70-90 ℃ for 10-30min.
6. The method for preparing seafood powder seasoning powder according to claim 4, wherein the seafood powder seasoning powder is prepared by decocting at 100-120deg.C for 5-15min and then at 50-70deg.C for 20-40min.
7. The method for preparing seafood powder seasoning powder according to claim 4, wherein in the step of preparing the third powder, vacuum concentration is performed at 1-5MPa and 40-60 ℃ for 20-40min, and then spray drying is performed at 50-60 ℃ for 20-50min.
8. The method for preparing seafood powder seasoning powder as set forth in claim 4, further comprising immersing the seasoning powder in a nutrient for 30-50min, and spray-drying at 40-60 ℃ for 10-30min after taking out.
9. The method for preparing seafood powder seasoning powder according to claim 8, wherein the nutritional agent is chicken bone juice, lemon juice and coix seed oil, and the mass ratio of the chicken bone juice, the lemon juice and the coix seed oil is 5:0.5:1.
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