Dipping material for fresh shellfish seafood and preparation method thereof

Abstract

The invention discloses a dipping material for fresh shellfish seafood. The dipping material is prepared from the following components by weight: 1 to 3 parts of powdered pepper, 15 to 20 parts of Levisticum officinale Koch, 10 to 20 parts of parsley, 3 to 5 parts of mint, 1 to 3 parts of bay leaf, 5 to 10 parts of cumin powder, 5 to 10 parts of honey, 3 to 5 parts of vinegar and 40 to 50 parts of fermented fish sauce. The dipping material for fresh shellfish seafood has a unique formula, delicious taste and soft and delicate mouthfeel, does not cover unique flavor and taste of shellfish seafood, is capable of killing bacteria, removing fishy smell and improving freshness and applicable to a wide variety of populations and shows wide commercial application prospects. The invention also provides a preparation method for the dipping material. The preparation method has the advantages of simple steps, low cost and good practicability.

Description

technical field [0001] The invention relates to a seasoning, in particular to a fresh edible dipping sauce for shellfish and seafood and a preparation method thereof. Background technique [0002] Shellfish seafood refers to shellfish that can be eaten by humans and taste delicious among marine shellfish. It belongs to the clambranch (or bivalve) in the mollusk phylum, because it generally has 1 to 2 shells outside the body. Hence the name. Common oysters, mussels, clams, razor clams, etc. all belong to this category. [0003] The meat of many shellfish is tender, delicious, and rich in nutrition. Therefore, in order to experience their beautiful taste and taste, many people are used to eating shellfish seafood raw. The most common raw food method is to make shellfish seafood into sashimi and sushi Consume directly. However, shellfish have a strong fishy smell and are easily contaminated by microorganisms, especially pathogenic bacteria, so they are usually supplemented w...

AI Technical Summary

Problems solved by technology

All kinds of sauces only have seasoning effect and do not have bactericidal effect, so the food safety price is poor; although mustard has bactericidal effect, it is very spicy, which will strongly stimulate the mouth and tongue, and will cover up the unique flavor and taste of shellfish itself. Moreover, people who are unwell, such as patients with fire, toothache, sore throat, gastritis, etc., as well as special groups such as children and pregnant women, are not suitable for consumption, which limits the consumption of people.