Semi-solid compound seasoning with salted egg yolk flavor as well as preparation method and application of semi-solid compound seasoning

The invention provides a salted egg yolk flavored semi-solid compound seasoning as well as a preparation method and application thereof, and the seasoning is prepared from the following raw materials in parts by weight: 110-130 parts of water, 26-30 parts of maltitol liquid, 18-22 parts of salted egg yolk, 13-17 parts of hydroxy propyl distarch phosphate, 10-14 parts of soybean oil, 11-13 parts of trehalose, 8-11 parts of skimmed milk powder and 8-10 parts of whey powder. The formula comprises the following components in parts by weight: 8 to 10 parts of glucose, 14 to 16 parts of cooked peeled mung beans, 4 to 7 parts of maltooligosaccharide, 6 to 8 parts of butter, 1.5 to 2.5 parts of salt, 2 to 3 parts of corn starch, 1.4 to 1.8 parts of white granulated sugar, 0.4 to 0.7 part of whey protein powder, 0.4 to 0.6 part of locust bean gum, 0.3 to 0.5 part of carrageenan, 1 to 2 parts of starch sodium octenylsuccinate, 1.3 to 1.6 parts of brandy, 0.08 to 0.1 part of yeast extract, 0.01 to 0.03 part of dipotassi