METHOD OF PREPARATION OF HIGH QUALITY NATURAL SEASONINGS BY EXTRUSION PROCESSING AND ENZYMATIC TREATMENT

摘要

An enzyme-treated seasoning and a preparation method thereof are provided to improve solubility, digestibility and preference while maintaining the functionality and nutrients of natural ingredients through extrusion molding and enzymatic treatment. A method for preparing an enzyme-treated seasoning comprises the following steps of: performing a first extraction molding; fermenting the first-extrusion molded material with an enzyme solution; performing a second extrusion molding; drying the second-extrusion molded material in a hot air drier until the moisture content becomes 5% or less; pulverizing the dried material 200-250 mesh in size; and collecting the pulverized material by a cyclone. The seasoning composition consists of 55wt% of freeze-dried shrimp, 5wt% of anchovy, 5wt% of sea tangle, 5wt% of pyogo mushroom, 5wt% of garlic, 2wt% of bean sprouts, 2wt% of radish, 2wt% of onion, 2wt% of ginger, 1wt% of Alaska Pollack, 1wt% of bonito, 1wt% of sea mussel, 1wt% of cuttlefish, 1wt% of sesame, 1wt% of Korean leek, 1wt% of red pepper and 10wt% of salicornia herbacea.