Preparation method for sea sedge umami seasoning

[0029] Examples 1-22 provide a method for preparing seaweed umami seasoning, and the amounts of some substances in the examples are shown in Table 1 below. Specific steps are as follows:

[0030] (1) Pick out the foreign matter in the seaweed and pass the metal inspection machine to inspect the seaweed; the seaweed is leftover seaweed.

[0031] (2) Pulverize the seaweed, generally control the seaweed fragments to be no more than 100 meshes, and obtain fragmented and powdered seaweed; mix the seaweed with deionized water at a weight ratio of 1:75, stir and beat to form a seaweed mixture .

[0032] (3) adjust the pH of the seaweed mixed solution to 6-8 with sodium hydroxide solution and / or hydrochloric acid solution, get 1000g of the seaweed mixed solution, then add a compound enzyme (composed of protease and cellulase, wherein The protease is trypsin), and the seaweed mixture is placed in a water bath at 50-60° C. for enzymolysis, and after the enzymolysis is completed, the te

[0041] This embodiment provides a preparation method of seaweed umami seasoning, the taking and preparation method of each substance is basically the same as that of Example 3, the difference is that in step (4) of this embodiment, Maillard The reaction temperature and time are different, the reaction temperature is 120° C., and the reaction time is 1 h.

[0043] This embodiment provides a preparation method of seaweed umami seasoning, the taking and preparation method of each substance is basically the same as that of Example 3, the difference is that in step (4) of this embodiment, Maillard The reaction temperature and time are different, the reaction temperature is 90°C, and the reaction time is 4h.