Seasoning for fresh salmon eating and manufacturing method thereof

Abstract

The invention discloses a seasoning for fresh salmon eating. The seasoning is manufactured from, by weight, 5-10 parts of marjoram, 1-3 parts of purple perilla, 3-5 parts of lemon mint, 0.5-1 part of ground pepper, 5-10 parts of honey, 1-3 parts of lemon juice and 20-30 parts of fermented fish sauce. The seasoning for fresh salmon eating is unique in formula, achieves the synergistic effect of all the components, is delicious in taste, can remove fishy taste and cut grease, cannot cover the unique flavor and taste of salmon, has the effects of sterilization and fishy taste removal and has wide suitable crowds. The invention further discloses a manufacturing method of the seasoning for fresh salmon eating. The seasoning for fresh salmon eating can be obtained by mashing and mixing raw materials, the technological steps are simple, the implementation cost is low, and operability is high.

Description

technical field [0001] The invention relates to a seasoning, in particular to a fresh salmon seasoning and a preparation method thereof. Background technique [0002] Salmon is one of the rare fishes in the world. Because of its few scales and thorns, orange-red flesh, tender and delicious meat, and smooth taste, it can be eaten raw or cooked, so it is very popular among 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 safety is still relatively p...

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