Condiment sauce for fresh edible salmons and making method of condiment sauce

Abstract

The invention discloses condiment sauce for fresh edible salmons. The condiment sauce is made of, by weight, 5-10 parts of levisticum officinale, 3-5 parts of mint, 5-10 parts of parsley, 1-3 parts of fresh ginger, 0.5-1 part of ground pepper, 1-3 parts of olive oil, 3-5 parts of honey, 5-10 parts of soy and 20-30 parts of grapefruit juice. The condiment sauce for the fresh edible salmons is unique in formula, delicious in taste and unique in flavor, the unique flavor and taste of the salmons cannot be covered up, the functions of sterilization and fishiness removal are achieved, and the condiment sauce is suitable for being eaten by all kinds of people and wide in suitable people. A making method of the condiment sauce for the fresh edible salmons comprises the step of mashing and mixing the materials, and is simple in process step, low in implementation cost and high in operability.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a fresh salmon dipping sauce and a preparation method thereof. Background technique [0002] Salmon is one of the rare fishes in the world. It has few scales and thorns, orange-red meat, tender and delicious meat, and smooth taste. It can be eaten raw or cooked. It is a fish that is deeply loved by people. In order to maintain its good taste and taste, many people make salmon into sashimi and eat it directly. However, salmon is easily contaminated by microorganisms, especially pathogenic bacteria, during processing or transportation. Therefore, how to ensure its food safety is a lot of questions. Concerns of consumers. [0003] At present, when people eat salmon, they are usually supplemented with various seasonings such as soy sauce or mustard to achieve a bactericidal seasoning effect and improve food safety, but various soy sauces have poor bactericidal effects and food sa...

AI Technical Summary

Problems solved by technology

In order to maintain its good taste and taste, many people make salmon into sashimi and eat it directly. However, salmon is easily contaminated by microorganisms, especially pathogenic bacteria, during processing or transportation. Therefore, how to ensure its food safety is a lot of questions. Consumers' concerns

[0003] At present, when people eat salmon, they are usually supplemented with various seasonings such as soy sauce or mustard to achieve a bactericidal seasoning effect and improve food safety, but various soy sauces have poor bactericidal effects and food safety is still relatively poor; , but it is very spicy, it will strongly stimulate the mouth and tongue, and will cover up the unique flavor and taste of salmon itself, and it is not suitable for those who are unwell, such as those who suffer from fire, toothache, sore throat, gastritis, as well as special groups such as children and pregnant women. The consumption group is restricted