Condiment for fish sauce and preparation method thereof

The invention belongs to the technical field of food processing and in particular relates to a condiment for fish sauce and a preparation method thereof. The condiment is prepared from the following raw materials in parts by mass: 1 to 6 parts of yeast extract, 0.5 to 1.5 parts of acidic proteinase, 0.1 to 0.5 part of disodium 5'-ribonucleotide (I+G), 5 to 15 parts of sodium salt, 2 to 7 parts ofamino acid A and 0.5 to 2 parts of amino acid B; all the raw materials are subjected to Maillard reaction, Strecker degradation reaction and caramelization reaction in a thermal reaction environment to form the condiment with a unique flavor; when the condiment is added into seasonings including the fish sauce, seafood sauce and the like, the original fishy smell of products can be effectively reduced and the eating flavor of the products is improved. 本发明属于食品加工技术领域，具体涉及种用于鱼露的调味料及其制备方法；包括如下质量份数的原料：酵母抽提物1-6份，酸性蛋白酶0.5-1.5份，5'-呈味核苷酸二钠(I+G)0.1-0.5份，钠盐5-15份，氨基酸A2-7份，氨基酸B 0.5-2份，各原料在热反应环境中发生美拉德反应、斯特雷克尔降解反应和焦糖化反应，形成种风味独特的调味料，