Rich and full Shrimp Seasoning Powder profile,It is application for all types of foods items like Snack, Biscuit and ect. Flavouring sample totally free
Characteristic: Powder Seasonings
Packaging: 2kg or 5kg PE Container
The shrimp seasoning powder is first crushed with monosodium glutamate and salt respectively, and then mixed with a mixture of shrimp shell extract and seaweed extract, chili powder, pepper powder, ginger powder and onion powder in proportion, The powder seasoning is fresh shrimp instant noodle seasoning powder. Shrimp Seasoning Powder Flavouring Wholesale Thailand Seasoning supplier.
Shrimp shell was used as raw material, the source of raw material was abundant and the cost was very low. secondly, the enzyme activity was stable, insensitive to environmental requirements, low technological requirements and easy to realize by using co-immobilized enzyme for enzymatic hydrolysis. The addition of the seaweed extract is rich in nutritional components, the seaweed polyphenols contained therein can be used as antioxidants, and the sodium alginate contained therein can be used as a carrier of the co-immobilized enzyme, and after enzymatic hydrolysis, it does not need to be filtered and continues to be used directly as a raw material, Simplified the technological process, the seaweed protein can cooperate with the animal protein in shrimp shell to promote absorption; Maillard reaction was carried out after enzymatic hydrolysis of shrimp shell, no enzyme killing process was needed, and the nutritional components were stable, and the flavoring was mellow and full.
Washing the fresh shrimp shell, crushing the shrimp shell with a crusher to obtain 5 × 15 mesh shrimp shell powder, mixing the shrimp shell powder with water in a ratio of 1.3 by weight, adding to an enzymolysis tank, stirring, heating up to 45 DEG C, When the weight ratio of protease, alkaline protease, neutral protease and papain is 4 ≤ 2 ≤ 1, the liquid pH to 7 in the enzymolysis tank is adjusted to 7, and the seaweed extract of shrimp shell comminuted by weight is added to immobilize protease, alkaline protease, neutral protease and papain at the weight ratio of 4 to 2 ≤ 1, and the weight ratio of protease, alkaline protease, neutral protease and papain is. After 4 hours of hydrolysis, the hydrolysis temperature is controlled at 45 DEG C, and the enzymatic hydrolysate is obtained. according to the mass fraction, 10.0% reducing sugar, 3% amino acid, 3% edible oil, 0.2% vitamin C and 0.2% vitamin B group are directly added to the enzymatic hydrolysate, After stirring and dissolving, heating to 120 DEG C, After 3 hours of reaction, the shrimp shell extract was cooled to room temperature, and the Maillard reaction solution of shrimp shell extract was obtained. after vacuum drying to solid, the mixture of shrimp shell extract and seaweed extract was obtained by grinding and crushing into powder.
The monosodium glutamate and salt were crushed respectively, and then mixed with the mixture of shrimp shell extract and seaweed extract, chili powder, pepper, ginger powder and onion powder in proportion.
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