KR100452934B1 - Method for preparing high-quality bamboo-salt-fermented pollack roe products - Google Patents

Abstract

The present invention is much better in terms of texture of the product, oxidation inhibition of lipids, residual ratio of polyunsaturated fatty acids, odor of the product, and the pharmacological effects of bamboo salt compared to the conventional fermented food prepared using sun salt. To provide a high-quality fish fermented seafood, and to provide a method for producing spicy cod roe salt using bamboo salt 3 times and 9 times can be extended to 4 months or more.

Description

Method for preparing high-quality bamboo salt cod roe salt {Method for preparing high-quality bamboo-salt-fermented pollack roe products}

The present invention relates to a method for producing high quality bamboo salt cod roe salt. More specifically, the present invention relates to a method for producing a bamboo salt fermented salted fish product, which is made of bamboo salt, which has been used to increase the quality of existing fish fermented foods, for example, spicy cod roe salt, and also extends shelf life.

Recently, as interest in natural foods has increased due to the improvement of diet due to income improvement, much attention has been paid to the material of Korean tradition that comes down to folk remedies.

Bamboo salt, one of the representative functional materials, is a kind of folk medicine that our ancestors have been using in the past to add salt to bamboo or pottery and bake it at high temperatures. Efficacy and value are not well known, but researches on its functional characteristics, such as pharmacological efficacy of bamboo salt prepared by traditional methods, have been conducted little by little, and the results of the research have been published in some journals.

Salt is divided into natural salt and refined salt, and refined salt is classified into lumber salt and processed salt. Sanction salt refers to salt prepared by recrystallizing the raw material salt after dissolving, dehydrating and drying. Process salt refers to salt that has been processed through roasting, etc. Removed bamboo salt belongs to this. Bamboo salt can be generally divided into three times, nine times bamboo salt, mono salt, porridge salt, etc., depending on the number of times the baking and grinding and filling temperature in the bamboo, i.e. by baking three times at a baking temperature of 850 to 1,000 ℃ It is called nine bamboo salts by three times of bamboo salt and nine times of baking at the baking temperature of 1,300-1,500 degreeC.

X-ray diffractometer (XRD) analysis results of two, three and nine bamboo salts of pure salt (Sigma Co. and Merck Co.) are shown in FIG. 1. The measurement conditions were 30kV, 40mA output and Cu as the target of the anode using Riguku D / Max-3C analyzer, and the measurement range was 2 theta at 20 ~ 80 ° and 10 ° / min in 0.01 steps. Scanning was performed under continuous conditions.

The X-ray diffractometer (XRD) analysis patterns of salt and bamboo salt (three and nine times) measured by these conditions showed that the diffraction angles of the diffracted X-rays with respect to the crystal plane were the same, and only the relative intensity difference was observed. Little by little, there was generally no difference in X-ray diffractometer (XRD) pattern between pure salt and bamboo salt. Sodium Chloride, JCPDS (Joint Committee on Powder Diffraction Standards) Card No. 5-628, a database of standards, identified by the Hanawalt method with reference to the 2 theta positions and the interplanar distances of the peaks shown on an X-ray diffractometer (XRD) It was confirmed that the (NaCl) material.

The XRD measurement results of JCPDS card 5-628 and the position of diffraction angle 2 theta according to the relative intensity were confirmed to be identical.As a result of the measurement analysis, trace impurities may be generated depending on the manufacturing process of bamboo salt. It was confirmed that the change in the basic sodium chloride (NaCl) crystal structure was not affected. On the other hand, a small amount of sodium softening (NaCl) and other components did not crystallize and were not detected on the X-ray diffractometer (XRD).

In addition, the results of measuring the mineral content of the sun salt and bamboo salt using ICP-AES are shown in Table 1 below. According to Table 1, natural salts are high in Ca (1,728 ppm), K (2,017 ppm), Mg (9,290 ppm) and S (3,098 ppm), and other small amounts of Mn, Fe, Al, Si, P and Pb are detected. It became. Bamboo salts were also Ca (2,239 ~ 3,120 ppm), K (3,138 ~ 6,336 ppm), Mg (6,681 ~ 5,520 ppm) and S (4,124 ~ 8,970 ppm), and Mn, Fe, Al, Si, P and Pb A small amount was detected.

The contents of K, Ca, Fe, Si, P, and S were much higher in bamboo salt than sun salt, and the concentration increased with increasing number of roasts. On the other hand, Mg has a higher content of sun salt than bamboo salt, so Mg is burned by high temperature depending on the number of melting, and the concentration decreases as the number of roasts increases. In the case of Ge, the content of bamboo salt was higher in the case of trace, and the content increased as the number of roasts increased.

Na content was 32.92 ~ 33.21% for bamboo salt, showing a slight decrease compared to sun salt. Some minerals such as K, P, Si, Al, Mn and Fe present in salt are known to have physiological activities in the body such as antihypertensive blood pressure, control of osmotic pressure in blood, transmission of nerve stimulation, activation of nerve tissues.

In addition, the pH of the sample brine showed that natural salts were 7.89, whereas three bamboo salts were 9.35, and nine bamboo salts were 9.80. This alkalinization of bamboo salt affects the quality of the food when added to the processed food.

Table 1

Inorganic components Natural salt (%) 3 bamboo salts (%) 9 bamboo salts (%) NaMgKCaMnCrFeCoNiCuZnAlSiPSSeGeBaAsPbCdHg 34.909,2902,0171,7384.8-5.1--0.10.612.724.745.73,098-2.60.20.045.50.090.01 33.216,6813,1382,2395.92.723.4-0.20.31.315.137.262.74,1240.94.60.50.02NDNDND 32.925,5206,3363,1209.50.597.5-12.12.27.117.4110.1242.28,9701.26.41.90.03NDNDND pH 7.89 9.35 9.80

1) ND not detected

Currently, various types of bamboo salts are available on the market, and studies are being gradually conducted to investigate the purity, mineral composition, structural analysis, and pharmacological effects of bamboo salts on bamboo salts. In view of the recent health-oriented dietary patterns, there is a tendency to lower the concentration of salt and consume it, and there are some processed foods added with bamboo salt, a functional material that can compensate for the weakness of salt. Are rarely done. In other words, there are only a few studies on kimchi or jang with bamboo salt added to Korean traditional foods, and there is no research on the addition of bamboo salt to seafood salt products or salted fish which are added with a large amount of salt. . However, considering the changes in Korean dietary patterns, the pharmacological effects and functionality of bamboo salts, the high quality of these products using bamboo salts is essential, and related researches must be carried out.

On the other hand, salted cod roe is made from salted and fermented eggs from Theragra chalcogramma , which is a high-quality fermented food with excellent amino acid composition and high taste of polyunsaturated fatty acids and vitamin A. Salted cod roe salt produces about 4,000 tons per year, and most of the products are low-salt products with 10% salt added. They are mass-produced as their own know-how in the factory, but some are hygienic by small producers. Due to management problems, products processed with a large amount of salt are also shipped to the market.

Therefore, since most of the salted cod roe is low salt product, hygienic low salt manufacturing technology should be established, and considering that the raw material cod is quite expensive, the high-quality bamboo salt cod roe salt ripened and fermented by adding bamboo salt, a functional food material, in the future You need to produce a product.

Therefore, the present inventors have developed a high-quality fish fermented food using the pharmacological effect of bamboo salt, and for the industrialization thereof, as a result of intensive research, it is optimal for high-quality bamboo salt cod roe salt, such as bamboo salt addition conditions, hygienic low-temperature fermentation conditions By establishing a processing process, it is possible to achieve low salting of bamboo salted cod roe, as well as excellent ingredient change, taste component and sensory characteristics during low temperature aging, and high quality bamboo salted cod roe salt which can improve quality stability during packing and freezing storage. The purpose is to provide a manufacturing method.

1 is a graph showing the results of XRD analysis of salt and bamboo salt (3 times and 9 times).

Figure 2 is a photograph of bamboo salt spawned salted products of the present invention.

Figure 3 is a photograph taken by packing the bamboo salt cod roe salted products of the present invention.

Figure 4 is a graph showing the results of comparing and analyzing the physicochemical and sensory characteristics of bamboo salt cod roe salted according to the present invention.

The present invention comprises thawing frozen frozen eggs for 20 hours at room temperature, washing and dehydrating in a 10% aqueous salt solution of sodium salt, and then screening the eggs; Immersing the selected eggs for 3 hours at a temperature of 4 ° C. in a primary seasoning solution containing 19.5% by weight of bamboo salt three times, and washing and dehydrating again in a 10% aqueous salt solution; Mixing a second seasoning liquid containing 6.8 wt% of bamboo salt three or nine times to the egg treated in the above process, and then aging at a temperature of 4 to 6 ° C. for 10 to 15 days; Subsequently, the high-quality bamboo salt cod roe salted product is characterized in that the dried cod roe salt treated as described above is frozen, surface-dried and freeze-treated and frozen stored and circulated at a temperature of -22 ° C to -18 ° C under vacuum-packed condition. It is a way.

In addition, the present invention is less than 8% salinity prepared by treating with the first seasoning solution containing 19.5% by weight of bamboo salt three times and the second seasoning solution containing 6.8% by weight of bamboo salt three times or nine times in the salted finished egg; It is a high-quality bamboo salt cod roe salted product characterized by freezing storage and distribution at a temperature of -22 ℃ to -18 ℃ under vacuum packaging.

Hereinafter, the present invention will be described in detail step by step.

(Step 1)

The present invention relates to a method for producing high-quality bamboo salt spicy cod roe, first thawing the frozen sprig at room temperature for 20 hours, washing with water and dehydrating in a 10% salt solution of sodium salt, and then selecting the spicy egg.

The moisture content of the raw cod roe used in the present invention is 70.1% by weight, crude protein is 25.3% by weight, crude fat is 1.4% by weight, crude ash is 2.5% by weight, and volatile basic nitrogen (VBN) is 14.3mg%. Very good one.

(Step 2)

The selected eggs are immersed for 24 hours at a temperature of 4 ° C. in a primary seasoning solution containing 19.5% by weight of bamboo salt three times, and washed and dehydrated again in a 10% salt solution of sun salt.

The composition of the primary seasoning liquid used in the present invention is 72% by weight purified water, 19.5% by weight three times bamboo salt, 3.6% by weight sugar, 3.6% by weight sorbitol, 0.8% by weight ethanol, 0.1% by weight ascorbic acid, 0.2% by weight alanine and Sodium glotamate is composed of 0.2% by weight.

(Step 3)

To determine the optimal low-temperature maturation period of bamboo salted cod roe, a second seasoning solution containing 6.8% by weight of bamboo salt was mixed with the salted cod roe and then aged for 10 to 15 days at a temperature of 4 to 6 ° C. .

The composition of the secondary seasoning liquid used in the present invention is 40.0% by weight of purified water, 6.8% by weight of three bamboo salts or 9 times of bamboo salt, red pepper powder 20.0% by weight, sugar 4.5% by weight, sorbitol 8.8% by weight, kelp extract powder 2.2% by weight, starch syrup 13.5 weight%, glycine 1.0 weight%, garlic powder 2.2 weight%, and sake 1.0 weight%.

(Step 4)

Subsequently, the high-quality bamboo salt cod roe salt is prepared by forming, surface drying, and freezing the cod roe salt treated as described above (see FIG. 2).

Then, the dried cod roe salt product manufactured by the above method is vacuum-packed with a polypropylene (PP) / polyvinylidene (PVDC) / polyethylene (PE) laminated plastic bag as shown in FIG. It is preferred to freeze store and circulate at a temperature of -22 ° C to -18 ° C under conditions.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1

After thawing with a North Pacific frozen product (Pollack's Roe) for 20 hours, washed with water and dehydrated in 10% natural salt saline solution, and the egg was selected. 19.5% by weight of three times bamboo salt prepared by Cheonghak-dong Samseondang Co., Ltd. was selected, and 72% by weight of purified water, 3.6% by weight of sugar, 3.6% by weight of sorbitol, 0.8% by weight of ethanol, and 0.1% by weight of ascorbic acid. , Immersed for 24 hours at a temperature of 4 ° C. in a primary seasoning solution composed of 0.2% by weight of alanine and 0.2% by weight of sodium glotamate, and washed with water and dehydrated again in a 10% aqueous solution of salt.

In addition to the above-mentioned cod roe, 6.8 wt% of three bamboo salts prepared by Cheonghak-dong Samseondang Co., Ltd. were purified water 40.0 wt%, red pepper powder 20.0 wt%, sugar 4.5 wt%, sorbitol 8.8 wt%, kelp extract powder 2.2 After mixing a secondary seasoning liquid composed of 1% by weight, 13.5% by weight starch, 1.0% by weight glycine, 2.2% by weight garlic powder and 1.0% by weight sake, and then aged at a temperature of 4 to 6 ℃ for 10 days to 15 days Cod roe salted product was prepared.

Example 2

The raw cod roe purchased as a North Pacific frozen product (Pollack's Roe) was thawed at room temperature for 20 hours, washed with water and dehydrated in a 10% salt solution, and the coated roe were selected. 19.5% by weight of three times bamboo salt prepared by Cheonghak-dong Samseondang Co., Ltd. was selected, and 72% by weight of purified water, 3.6% by weight of sugar, 3.6% by weight of sorbitol, 0.8% by weight of ethanol, and 0.1% by weight of ascorbic acid. , Immersed for 24 hours at a temperature of 4 ° C. in a primary seasoning solution composed of 0.2% by weight of alanine and 0.2% by weight of sodium glotamate, and washed with water and dehydrated again in a 10% aqueous solution of salt.

In addition to the above-mentioned spicy cod roe, 6.8 wt% of 9 th bamboo salt prepared by Cheonghak-dong Samseondang Co., Ltd. was purified water 40.0 wt%, red pepper powder 20.0 wt%, sugar 4.5 wt%, sorbitol 8.8 wt%, kelp extract powder 2.2 After mixing a secondary seasoning liquid composed of 1% by weight, 13.5% by weight starch, 1.0% by weight glycine, 2.2% by weight garlic powder and 1.0% by weight sake, and then aged at a temperature of 4 to 6 ℃ for 10 days to 15 days Cod roe salted product was prepared.

Comparative Example 1

The eggs were thawed for 20 hours at room temperature with a North Pacific frozen product (Pollack's Roe), washed with water and dehydrated in a 10% saline solution, and the eggs were selected. 19.5% by weight of the west coast acid salt, collected from Buan, Jeonbuk, the selected splendid egg, purified water 72% by weight, sugar 3.6% by weight, sorbitol 3.6% by weight, ethanol 0.8% by weight, ascorbic acid 0.1% by weight, alanine 0.2% by weight % And sodium glutamate were immersed in a primary seasoning solution at a temperature of 4 ° C. for 24 hours, washed with water and dewatered again in a 10% aqueous salt solution.

In addition to lanthanum salt 6.8% by weight in the above process, 40.0% by weight of purified water, 20.0% by weight of red pepper powder, 4.5% by weight of sugar, 8.8% by weight of sorbitol, 2.2% by weight of kelp extract, 13.5% by weight of starch syrup, After preparing a secondary seasoning liquid composed of 1.0% by weight of glycine, 2.2% by weight of garlic powder, and 1.0% by weight of sake, it was aged at a temperature of 4 to 6 ° C for 10 to 15 days to prepare a spicy salted fish product.

As a result of analyzing the general component composition and physicochemical component characteristics of the spicy cod roe salt product of Comparative Example 1, the three times bamboo salt cod roe salt product of Example 1, and the nine colic salted salt cod roe salt product of Example 2, the products of Examples 1 and 2 Compared with the product of Comparative Example 1, the salinity and pH were slightly higher, and the water activity, the amount of amino nitrogen and the amount of volatile basic nitrogen were slightly lower. The composition of the general ingredient showed no difference.

The constituent fatty acids were composed of 16: 0, 18: 1, 20: 5, and 22: 6 in the products of Examples 1 and 2, but the residual ratios of polyunsaturated fatty acids were It was much higher than the product of Comparative Example 1 (see Tables 3 to 5).

TABLE 2

division Furtherance(%) moisture Crude protein Geography Ash carbohydrate Comparative Example 1 67.2 20.4 0.9 6.5 5.0 Example 1 66.0 20.2 0.8 7.7 5.3 Example 2 66.2 20.1 0.9 7.5 5.2

TABLE 3

division Salinity (%) pH Aw NH ₂ -N (mg%) VBN (mg%) Acidity (mL%) Comparative Example 1 6.2 5.72 0.93 242.6 26.6 125.0 Example 1 6.8 6.36 0.91 225.0 21.3 84.6 Example 2 6.7 6.42 0.91 227.5 22.8 84.0

Table 4

fatty acid Comparative Example 1 Example 1 Example 2 14: 015: 016: 016: 1n716: 1n516: 2n916: 2n417: 018: 018: 1n918: 1n718: 1n518: 2n618: 2n418: 3n318: 4n318: 4n120: 1n920: 1n720: 2NMID20: 2n620: 4n620: 4n320: 5n322: 1n1122: 1n921: 5n322: 5n622: 5n322: 6n3 3.30.321.46.30.30.20.80.21.910.65.10.80.80.10.20.50.21.71.8-0.31.00.418.70.90.30.1-1.120.8 3.10.420.55.90.20.30.70.21.59.74.40.70.70.10.80.40.81.60.30.2-1.30.420.71.40.20.30.21.321.7 2.60.420.74.50.30.11.10.21.99.44.60.31.10.10.30.41.21.70.21.10.21.30.520.61.60.30.30.11.221.8 20: 5 + 22: 6/16: 0 ¹⁾ 1.82 2.07 2.05

1) Residual Rate of Polyunsaturated Fatty Acid (PUFA)

Table 5

division Texture ¹⁾ Weight (g) Strength (g / ㎠) Hardness (g / ㎠) Comparative Example 1 409 ± 39 52,075 ± 5,215 7,842 ± 718.0 Example 1 662 ± 20 84,525 ± 1,273 12,244 ± 1,410 Example 2 619 ± 19 78,813 ± 2,940 11,647 ± 849

1) Strength: Maximum weight (g) / Sample area (㎠)

Hardness: strength (g / cm 2) x sample height (cm) / distance (cm)

As a result of shear pressure test using the physical properties of the products of Examples 1 and 2 and Comparative Example 3, the Example products were much better in texture than the Comparative Example products (see Table 5).

In addition, as a result of analyzing the composition of the free amino acid involved in the taste and nutritional characteristics of bamboo salt cod roe salt products, the total amount of free amino acids in the product of Examples 1, 2 and Comparative Example 1 of the present invention was less This is because more than 30% of free amino acids (Tau, etc.) are lost during the dehydration process during the dyeing process. In addition, it was estimated that free amino acids having a high content compared to raw material eggs are decomposed to a part of constituent amino acids during low temperature aging and increase in content again. The total amount of free amino acid was not significantly different between the product of Example 1 and the product of Comparative Example 1, the composition of the main free amino acid was similar to each other.

The average content (mg / 100g) of the raw material and the free amino acids of the products of Examples 1 and 2 and Comparative Example 1 are shown in Table 6 below.

Table 6

amino acid Raw material name column product Example 1 Example 2 Comparative Example 1 Phosphoserine Taurine Phosphoethanolamine Hydroxyproline Threonine Serine Aspartic acid Glutamic acid Glycine Allene Citrulline α-Aminobutyric acid Valine Cystinine Methionine Isoleucine Leucine Tyrosine β-Alanine Phenylalanine γ-Aminoisobutyric acid (NH ₃ ) Ornithine Lysine Histidine Anserine Anserine Arginine 10.1368.724.0306.233.523.185.3182.522.241.286.370.23.238.1tr19.038.269.130.534.225.230.85.63.451.015.9tr32.6 8.2227.417.0251.445.830.484.3145.135.337.755.652.12.738.8tr11.933.984.433.429.532.823.33.42.356.412.7tr46.3 9.8221.318.4251.245.227.586.1142.233.540.256.254.33.040.4tr10.336.082.734.231.324.826.43.62.457.612.0tr47.8 8.2217.717.6244.537.328.084.3150.138.749.165.558.42.341.9tr11.643.484.143.528.931.123.84.43.261.914.5tr50.4 Sum 1617.5 1402.1 1398.4 1444.4

As a result of organoleptic testing of seven panelists for sensory characteristics such as taste, smell, texture, color tone, and comprehensive evaluation of the Example product and Comparative Example product, the product of Example was compared with the product of Comparative Example, and the taste and color tone were different from each other. Similar, but in the case of smell and texture, the product of the Example obtained a high score compared to the product of the comparative example. There was little sensory difference between the product of Example 1 and the product of Example 2 (see FIG. 4).

Frozen bamboo salted salted fish salt (Example 1) processed under the optimized optimum processing conditions were first frozen and immobilized, and then vacuum packed in a predetermined amount in a polypropylene (PP) / polyvinylidene chloride (PVDC) / polyethylene (PE) laminated plastic bag. Afterwards, the freeze storage at -20 ± 2 ℃ was tested for the quality stability of the Example product during freeze storage (see Table 7).

During 4 months of freezing, there was little change in the moisture content of the product, and the drip tended to increase slightly during freezing, and the pH tended to decrease slightly as free fatty acid and lactic acid were formed during freezing. Indicated. Volatile basic nitrogen and TBA values slightly increased during freezing storage, but did not show significant change, so the freezing and storage of dried codfish products packaged in polypropylene (PP) / polyvinylidene chloride (PVDC) / polyethylene (PE) laminated film bags It was found that the quality remained stable for 4 months.

TABLE 7

division Storage period (month) 0 One 2 3 4 Water content (%) Glass drip (%) pH VBN (mg%) TBA value 66.09.86.3421.30.039 65.59.76.3122.00.041 66.210.56.1724.10.044 65.812.06.1225.90.051 65.614.85.9128.30.055 Overall evaluation ¹⁾ Taste color 4.5 4.5 4.3 4.0 3.6 4.5 4.3 4.1 3.8 3.5

1) 5: Very good, 4: Good, 3: OK, 2: Poor, 1: Poor

As described above, the products of the examples according to the present invention have similar taste and color to each other than the products of the comparative examples, but the texture of the products, the oxidation inhibition of lipids, the residual ratio of polyunsaturated fatty acids, and the odors of products are Compared with the product of the comparative example was much better, considering the functional properties, such as pharmacological effects of bamboo salt can be produced high-quality seafood fermented foods.

Bamboo salt spaghetti salted salt according to the present invention is low salted salted fish with less than 8% salinity as it is stored at low temperature or low temperature as it may cause softening and decay as the aging proceeds during distribution storage, to prevent it, consumed to prolong its life It is preferable to store the product until freezing.

Bamboo salt spicy salted salted salt products prepared by the method of the present invention have similar taste and color tone to salted salted salted salted salt products, but the texture of the product, the inhibition of lipid oxidation, the residual ratio of polyunsaturated fatty acids, It is much better in terms of smell of products, and considering the functional characteristics such as the pharmacological effect of bamboo salt, it can be said to be a high quality seafood fermented food with excellent commercial value.

In relation to distribution, the bamboo salt cod roe salt of the present invention was first frozen, and then vacuum-packed in a polypropylene (PP) / polyvinylidene chloride (PVDC) / polyethylene (PE) laminated plastic bag, and frozen at -20 ± 2 ° C. In addition to the fact that the shelf life can be extended to more than 4 months, there is little change in moisture content during 4 months, and drip tends to increase slightly during freezing storage. As some of them are produced, they tend to decrease slightly.

In particular, the volatile basic nitrogen and TBA values slightly increased during freezing storage, but did not show any significant changes, so the dried salted products in vacuum-packed polypropylene (PP) / polyvinylidene chloride (PVDC) / polyethylene (PE) laminated plastic bags Freezing Storage Not only is the quality stable for four months, but it also has the advantage of maintaining high quality after thawing.

Claims (4)

In the method of producing high-quality bamboo salt spicy cod roe salt which is washed and dehydrated with frozen salt and fermented and aged in two stages using a seasoning solution containing bamboo salt, and then frozen. Screening the egg after washing and dehydration in water; Immersing the selected cod roe for 3 hours at a temperature of 4 ° C. in a primary seasoning solution containing 19.5% by weight of bamboo salt three times, and washing and dehydrating again in a 10% aqueous salt solution; Further mixing the second seasoning liquid containing 6.8 wt% of bamboo salt three or nine times, and then aging at a temperature of 4 to 6 ° C. for 10 to 15 days to bring the salinity to less than 8%; Subsequently, the method of producing high-quality bamboo salt spicy salted salted salted fish characterized in that the above-mentioned treated salted salted fish salted fish is fixed, surface dried and frozen. The method of claim 1, wherein the first seasoning is 72% by weight purified water, 19.5% by weight three times bamboo salt, 3.6% by weight sugar, 3.6% by weight sorbitol, 0.8% by weight ethanol, 0.1% by weight ascorbic acid, 0.2% by weight alanine and A method for producing high-quality bamboo salt spicy cod roe salt, which is composed of 0.2% by weight sodium glutamate. The method of claim 1, wherein the second seasoning solution is 40.0% by weight purified water, 6.8% by weight three times or 9 times bamboo salt, red pepper powder 20.0%, 4.5% by weight sugar, 8.8% by weight sorbitol, 2.2% by weight of kelp extract, 13.5 starch syrup A method for producing high-quality bamboo salt spicy cod roe salt, wherein the composition is composed of 1% by weight, 1.0% by weight glycine, 2.2% by weight garlic powder and 1.0% by weight sake. delete