Dipping material for fresh shellfish seafood and preparation method thereof

A technology for seafood and shellfish, which is applied to the field of shellfish fresh edible dipping sauce and its preparation, can solve the problems of covering up the unique flavor and taste of shellfish seafood, having no bactericidal effect, strong tongue irritation, etc., and achieving broad commercial application prospects. , Unique formula, soft and delicate taste

Inactive Publication Date: 2015-12-02
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] After weighing each component according to the ratio of 3g pepper powder, 20g angelica, 20g parsley, 5g mint, 3g bay leaf, 10g cumin powder, 10g honey, 5g vinegar, and 50g fermented fish sauce, the angelica, Mix and crush parsley, mint, and bay leaves, then add honey, vinegar and fermented fish sauce and stir until it becomes a slurry, finally add pepper and cumin powder and stir evenly, and the particle size of pepper and cumin powder is 0.3 mm.

Embodiment 2

[0016] After weighing each component according to the ratio of 1g pepper powder, 15g angelica, 10g parsley, 3g mint, 1g bay leaf, 5g cumin powder, 5g honey, 3g vinegar, and 40g fermented fish sauce, the angelica, Mix and crush parsley, mint, and bay leaf, then add honey, vinegar and fermented fish sauce and stir until it becomes a slurry, finally add pepper and cumin powder and stir evenly, and the particle size of pepper and cumin powder is 0.1 mm.

Embodiment 3

[0018] After weighing each component according to the ratio of 2g pepper powder, 18g angelica, 15g parsley, 4g mint, 2g bay leaf, 8g cumin powder, 6g honey, 4g vinegar, and 42g fermented fish sauce, the angelica, Mix and crush parsley, mint, and bay leaves, then add honey, vinegar and fermented fish sauce and stir until it becomes a slurry, finally add pepper and cumin powder and stir evenly, and the particle size of pepper and cumin powder is 0.2 mm.

[0019] The shellfish fresh edible dipping sauce of the present invention has a unique formula, delicious taste, soft and delicate taste, does not cover the unique flavor and taste of the shellfish itself, and has the effects of sterilization, deodorization, and freshness, and is suitable for all kinds of people to eat. Suitable for a wide range of people.

[0020] The dipping sauce for fresh shellfish and seafood of the present invention is not limited to be used for fresh shellfish and seafood, but can also be used for variou...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/223A23L1/015A23L27/10A23L5/20A23L27/14
Inventor 黄菊
Owner ZHEJIANG OCEAN UNIV
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