CN114403411A

CN114403411A - Seafood raw pickling juice seasoning and preparation method thereof

Info

Publication number: CN114403411A
Application number: CN202210151707.7A
Authority: CN
Inventors: 吴茜; 周崇禅; 张任虎; 孙文佳; 程英; 唐磊; 杨会珍
Original assignee: Sichuan New Hope Flavor Industry Co ltd; Sichuan Chuanwazi Food Co ltd
Current assignee: Sichuan New Hope Flavor Industry Co ltd; Sichuan Chuanwazi Food Co ltd
Priority date: 2022-02-18
Filing date: 2022-02-18
Publication date: 2022-04-29
Anticipated expiration: 2042-02-18
Also published as: CN114403411B

Abstract

The invention provides a seafood raw pickling sauce seasoning and a preparation method thereof. The invention provides a seafood raw pickling sauce seasoning, which comprises: dry and green marinade packets (i.e., liquid packets); wherein the dry material bag comprises freeze-dried lemon slices, freeze-dried caraway fragments and freeze-dried scallion fragments. The raw pickling juice seasoning bag is prepared by matching light soy sauce, drinking water, vinegar, oyster sauce, edible salt, sugar, mustard, garlic, ginger, shallot, hot pepper, spices, citric acid, sodium benzoate, potassium sorbate, white spirit and pediococcus acidilactici according to a certain proportion and through a certain process, so that the raw pickling juice seasoning for seafood has unique flavor, stable quality and a quality guarantee period of 6 months, and meanwhile, the fasciola hepatica in the seafood can be efficiently inactivated, and the edible safety is improved.

Description

Seafood raw pickling juice seasoning and preparation method thereof

Technical Field

The invention relates to the field of food, in particular to a seafood raw pickling sauce seasoning and a preparation method thereof.

Background

Seafood in coastal areas of China is abundant, the seafood making method is eight-flower, and the raw pickling method can furthest retain the original taste and delicate flavor of seafood and is a favorite seafood eating method of people. Common raw pickled seafood includes shrimps, crabs, shellfish, fish and the like.

At present, raw pickled seafood is eaten more only in coastal areas, raw pickling formulas are operated by traditional experience, and raw pickled seafood made by different restaurants or families has larger flavor difference. In addition, the biggest problem existing in the raw pickled seafood dishes is that the raw seafood carries the risk of taking the liver fluke cyst parasites in vivo from the seafood, and the liver fluke cyst parasites can have obvious adverse effects on the health of human bodies, so that how to inactivate the liver fluke cyst parasites in raw pickling is very important.

Disclosure of Invention

In view of the above, the invention aims to provide a seafood raw pickling sauce and a preparation method thereof. The seafood raw pickling juice seasoning provided by the invention can enable the raw pickling juice to have better flavor and standardized flavor, and can also effectively inactivate raw pickled seafood to avoid the risk that liver flukes parasitize human bodies after the raw pickled seafood is eaten.

The invention provides a seafood raw pickling sauce seasoning, which comprises the following components: a dry seasoning bag and a raw marinade seasoning bag;

the dry material bag comprises the following components in parts by mass:

0.01-100 parts of freeze-dried lemon slices;

0.01-100 parts of freeze-dried coriander chips;

0.01-100 parts of freeze-dried chopped green onions;

the raw pickling juice material bag is prepared from the following raw materials in parts by mass:

wherein:

the mass ratio of the vinegar to the edible salt to the mustard to the garlic to the white spirit to the pediococcus acidilactici is (8-12) to (6-10) to (4-8) to (8-12) to (2-4) to (0.4-0.6);

the spice comprises: anise and Chinese prickly ash.

Preferably, the spice comprises:

0.01-50 parts of anise;

0.01-50 parts of pepper.

Preferably, in the raw marinade bag, the pepper is capsicum frutescens; the white spirit is 52-degree white spirit.

Preferably, in the dry material bag, the freeze-dried chopped scallion is freeze-dried chopped scallion;

in the raw marinade bag, the scallion is scallion.

Preferably, in the raw marinade bag, the vinegar is aromatic vinegar.

The invention also provides a preparation method of the seafood raw pickling sauce seasoning in the technical scheme, which comprises the following steps:

the preparation method of the dry seasoning packet comprises the following steps: mixing the freeze-dried lemon slices, the freeze-dried caraway pieces and the freeze-dried scallion pieces to obtain a dry material bag;

the preparation method of the raw marinade bag comprises the following steps:

a) cold mixing:

stirring and mixing light soy sauce, drinking water, vinegar, oyster sauce, edible salt, sugar, mustard, garlic, ginger, scallion, hot pepper, spices, citric acid, sodium benzoate, potassium sorbate, white spirit and pediococcus acidilactici to obtain a mixture;

b) filling and sterilizing:

and filling the mixture, and then sterilizing to obtain the raw marinade bag.

Preferably, in the step b), the sterilization treatment is a low-temperature sterilization treatment;

the temperature of the low-temperature sterilization treatment is 60-70 ℃.

Preferably, in the step a), the stirring and mixing are carried out at a temperature of 20-30 ℃.

Preferably, in the step a), the stirring speed of the stirring and mixing is 10-30 r/min, and the time is 0.01-60 min.

Preferably, the method for preparing the raw marinade packet further comprises, before the cold mixing process: pretreating raw materials;

the raw material pretreatment comprises the following steps:

1.1 garlic pretreatment:

peeling Bulbus Allii, cleaning, pulverizing into granules, and grinding into powder;

1.2 ginger pretreatment:

cleaning ginger, and crushing into particles of 0.2-0.3 cm;

1.3 green onion pretreatment:

cleaning scallion, pulverizing into granules, and grinding into powder;

1.4 pretreatment of pepper:

cleaning hot pepper, pulverizing into granules, and grinding into powder;

1.5 spice pretreatment:

pulverizing the spice into powder;

the sequence of step 1.1 to step 1.5 is not limited.

The invention provides a seafood raw pickling sauce seasoning, which comprises: dry and green marinade packets (i.e., liquid packets); wherein the dry material bag comprises freeze-dried lemon slices, freeze-dried caraway fragments and freeze-dried scallion fragments. The raw pickling juice seasoning bag is prepared by matching light soy sauce, drinking water, vinegar, oyster sauce, edible salt, sugar, mustard, garlic, ginger, shallot, hot pepper, spices, citric acid, sodium benzoate, potassium sorbate, white spirit and pediococcus acidilactici according to a certain proportion and through a certain process, so that the raw pickling juice seasoning for seafood has unique flavor, stable quality and a quality guarantee period of 6 months, and meanwhile, the fasciola hepatica in the seafood can be efficiently inactivated, and the edible safety is improved.

Test results show that the seafood raw pickling juice seasoning provided by the invention has higher sensory score and shows better flavor; the product has stable quality, and the shelf life can reach 6 months; the liver fluke cyst can be inactivated by 100 percent, and higher edible safety is shown; meanwhile, physical and chemical index tests show that the acid value is below 1.14mg/g, the peroxide value is below 0.021g/100g, the carcinogen of the aflatoxin B1 does not reach the detection limit, and the food safety is higher.

Detailed Description

the dry material bag comprises the following components in parts by mass:

0.01-100 parts of freeze-dried lemon slices;

0.01-100 parts of freeze-dried coriander chips;

0.01-100 parts of freeze-dried chopped green onions;

wherein:

the spice comprises: anise and Chinese prickly ash.

[ concerning dry seasoning bag ]:

according to the invention, the dry packet comprises: freeze-dried lemon slices, freeze-dried caraway pieces and freeze-dried scallion pieces.

In the invention, the freeze-dried lemon slice can be obtained by the following method: and (4) slicing the lemon, and performing freeze-drying treatment to obtain freeze-dried lemon slices. In the invention, the dosage of the freeze-dried lemon slice is 0.01-100 parts, and specifically can be 0.01 part, 1 part, 2 parts, 3 parts, 5 parts, 10 parts, 20 parts, 30 parts, 40 parts, 50 parts, 60 parts, 70 parts, 80 parts, 90 parts and 100 parts.

In the invention, the freeze-dried caraway fragments can be obtained by the following method: chopping caraway, and performing freeze-drying treatment to obtain freeze-dried caraway pieces; or freeze-drying herba Coriandri, and cutting to obtain freeze-dried herba Coriandri pieces. In the invention, the amount of the freeze-dried coriander chips is 0.01-100 parts, specifically 0.01 part, 1 part, 2 parts, 3 parts, 5 parts, 10 parts, 20 parts, 30 parts, 40 parts, 50 parts, 60 parts, 70 parts, 80 parts, 90 parts and 100 parts.

In the invention, the freeze-dried chopped green onion can be obtained by the following method: cutting up the scallion, and performing freeze-drying treatment to obtain freeze-dried chopped scallion; or freeze-drying herba Alii Fistulosi, and cutting into pieces. In the invention, the freeze-dried chopped scallion is freeze-dried chopped scallion. In the invention, the amount of the freeze-dried chopped green onion is 0.01-100 parts, specifically 0.01 part, 1 part, 2 parts, 3 parts, 5 parts, 10 parts, 20 parts, 30 parts, 40 parts, 50 parts, 60 parts, 70 parts, 80 parts, 90 parts and 100 parts.

In the invention, the mass ratio of the freeze-dried lemon slices to the freeze-dried caraway to the freeze-dried scallion is preferably (3-5) to 2: 2; specifically, the ratio of the component to be mixed may be 3: 2, 4: 2, or 5: 2. In some embodiments of the invention, the dry packet comprises: 3 parts of freeze-dried lemon slices, 2 parts of freeze-dried caraway fragments and 2 parts of freeze-dried onion fragments. In other embodiments of the invention, the dry packet comprises: 4 parts of freeze-dried lemon slices, 2 parts of freeze-dried caraway fragments and 2 parts of freeze-dried onion fragments. In other embodiments of the invention, the dry packet comprises: 5 parts of freeze-dried lemon slices, 2 parts of freeze-dried caraway fragments and 2 parts of freeze-dried onion fragments.

[ concerning raw marinade seasoning bag ]:

according to the present invention, raw marinades are formed from: light soy sauce, drinking water, vinegar, oyster sauce, sugar, mustard, garlic, ginger, shallot, chili, spices, citric acid, sodium benzoate, potassium sorbate, white spirit and pediococcus acidilactici.

In the invention, the using amount of the light soy sauce is 0.01-100 parts; specifically, the amount of the organic solvent may be 0.01 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts; more preferably 15 to 25 parts.

In the present invention, the drinking water is preferably cold boiled water. In the invention, the drinking water is used in an amount of 0.01-100 parts; specifically, the amount of the organic solvent may be 0.01 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts; more preferably 5 to 15 parts.

In the present invention, the vinegar is preferably aromatic vinegar. In the invention, the amount of the vinegar is 0.01-100 parts; specifically, the amount of the organic solvent may be 0.01 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts; more preferably 5 to 15 parts.

In the invention, the dosage of the oyster sauce is 0.01-100 parts; specifically, the amount of the organic solvent may be 0.01 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts; more preferably 1 to 10 parts.

In the invention, the edible salt is used in an amount of 0.01-100 parts; specifically, the amount of the organic solvent may be 0.01 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 6.4 parts, 7 parts, 8 parts, 9 parts, 9.5 parts, 9.6 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts; more preferably 5 to 15 parts.

In the invention, the sugar is edible sugar, in particular white granulated sugar. In the invention, the sugar is used in an amount of 0.01-100 parts; specifically, the amount of the organic solvent may be 0.01 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts; more preferably 5 to 15 parts.

In the invention, the mustard is used in an amount of 0.01-100 parts; specifically, the amount of the organic solvent may be 0.01 part, 1 part, 2 parts, 3 parts, 4 parts, 4.8 parts, 5 parts, 6 parts, 7 parts, 7.2 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts; more preferably 1 to 10 parts.

In the present invention, the garlic is preferably pre-treated garlic. The pretreatment process comprises the following steps: peeling Bulbus Allii, cleaning, pulverizing into granules, and grinding into powder. More specifically, the pre-treatment comprises: selecting fresh Bulbus Allii without pest and disease damage, peeling, cleaning, pulverizing into granule with pulverizer, and grinding into powder with colloid mill. In the invention, the using amount of the garlic is 0.01-100 parts; specifically, the amount of the organic solvent may be 0.01 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts; more preferably 5 to 15 parts.

In the present invention, the ginger is preferably a pretreated ginger. The pretreatment process comprises the following steps: cleaning ginger, and crushing into particles of 0.2-0.3 cm. More specifically, the pre-treatment comprises: selecting fresh ginger without diseases and insect pests, removing impurities and foreign matters, cleaning, and pulverizing into fine particles of 0.2-0.3 cm by using a pulverizer. In the invention, the using amount of the ginger is 0.01-50 parts; specifically, the amount of the organic solvent may be 0.01 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts; more preferably 1 to 5 parts.

In the invention, the scallion is scallion. In the present invention, the Allium is preferably a pretreated Allium. The pretreatment process comprises the following steps: cleaning herba Alii Fistulosi, pulverizing into granules, and grinding into powder. More specifically, the pre-treatment comprises: selecting fresh scallion without plant diseases and insect pests, cleaning, pulverizing into granules by a pulverizer, and grinding into powder by a colloid mill. In the invention, the using amount of the scallion is 0.01-50 parts; specifically, the amount of the organic solvent may be 0.01 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts; more preferably 1 to 5 parts.

In the present invention, the capsicum is preferably capsicum frutescens. In the present invention, the capsicum is preferably a pretreated capsicum. The pretreatment process comprises the following steps: cleaning Capsici fructus, pulverizing into granules, and grinding into powder. More specifically, the pre-treatment comprises: selecting fresh pepper without plant diseases and insect pests, cleaning, pulverizing into granules by a pulverizer, and grinding into powder by a colloid mill. In the invention, the using amount of the pepper is 0.01-100 parts; specifically, the amount of the organic solvent may be 0.01 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts; more preferably 10 to 20 parts.

In the invention, the spice comprises: anise and Chinese prickly ash. In the present invention, the spice is preferably a pre-treated spice. The pretreatment process comprises the following steps: pulverizing the spice into powder. More specifically, the pre-treatment comprises: selecting clean spice, and pulverizing into powder by using a superfine pulverizer. In the invention, the using amount of the spice is 0.02-100 parts; specifically, the amount of the organic solvent may be 0.02 part, 1 part, 1.5 parts, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts; more preferably 0.1 to 5 parts.

In the invention, the dosage of each component in the spice is preferably as follows: 0.01-50 parts of anise and 0.01-50 parts of pepper. Wherein the star anise can be 0.01 part, 0.5 part, 1 part, 1.5 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts and 50 parts; more preferably 0.1 to 5 parts. The pepper can be 0.01 part, 0.5 part, 1 part, 1.5 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts and 50 parts; more preferably 0.1 to 5 parts. In the invention, the mass ratio of the star anise to the pepper is preferably (0.1-0.5) to 1. In some embodiments of the invention, the spice comprises: 0.5 part of anise and 1 part of pepper.

In the invention, the dosage of the citric acid is 0.01-50 parts; specifically, 0.01 part, 0.8 part, 1.0 part, 1.2 parts, 1.5 parts, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts; more preferably 0.01 to 5 parts.

In the invention, the amount of the sodium benzoate is 0.01-1 part; specifically, the amount of the organic solvent may be 0.01 part, 0.02 part, 0.03 part, 0.04 part, 0.05 part, 0.06 part, 0.07 part, 0.08 part, 0.09 part, 0.1 part, 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part, 0.8 part, 0.9 part or 1 part.

In the invention, the using amount of the potassium sorbate is 0.01-1 part; specifically, the amount of the organic solvent may be 0.01 part, 0.02 part, 0.03 part, 0.04 part, 0.05 part, 0.06 part, 0.07 part, 0.08 part, 0.09 part, 0.1 part, 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part, 0.8 part, 0.9 part or 1 part.

In the invention, the white spirit is preferably 52-degree white spirit. In the invention, the using amount of the wine is 0.01-50 parts; specifically, the amount of the organic solvent may be 0.01 part, 0.5 part, 1 part, 1.5 parts, 2 parts, 2.4 parts, 3 parts, 3.6 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts; more preferably 2 to 4 parts.

In the present invention, the amount of pediococcus acidilactici is 0.01 to 10 parts, specifically 0.01 part, 0.4 part, 0.5 part, 0.6 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, and more preferably 0.1 to 5 parts.

In the invention, the mass ratio of the vinegar to the edible salt to the mustard to the garlic to the white spirit to the pediococcus acidilactici is (8-12) to (6-10) to (4-8) to (8-12) to (2-4) to (0.4-0.6). The pediococcus acidilactici has an antibacterial effect and can ensure the quality stability of raw marinade within the shelf life; in addition, pediococcus acidilactici is also an antibacterial peptide, has the effect of killing pathogenic bacteria such as parasites, and the single addition effect is not good, and the effect of 100% inactivation of liver fluke cannot be achieved. In some embodiments of the invention, the mass ratio is 10: 8: 6: 10: 3: 0.5, 12: 9.6: 7.2: 12: 3.6: 0.4, 8: 6.4: 4.8: 8: 2.4: 0.6.

In some embodiments of the present invention, the composition of the raw marinade packet (i.e., liquid packet) forming raw marinade is as set forth in table 1 below:

TABLE 1 raw material composition of raw marinade packet (dosage unit is parts by mass)

	Composition 1	Composition 2	Composition 3
				Light soy sauce	20	23	18
Drinking water	10	7	12
				Vinegar	10	12	8
Oyster sauce	5	5	5
				Edible salt	8	9.6	6.4
Candy	10	10	10
				Mustard	6	7.2	4.8
Garlic	10	12	8
				Ginger (fresh ginger)	2	2	2
Scallion	2	2	2
				Chili pepper	15	18	13
Octagonal	0.5	0.5	0.5
				Chinese prickly ash	1	1	1
Citric acid	1	1.2	0.8
				Sodium benzoate	0.08	0.07	0.09
Potassium sorbate	0.08	0.07	0.09
				White spirit	3	3.6	2.4
Pediococcus acidilactici	0.5	0.4	0.6

the preparation method of the raw marinade bag comprises the following steps:

a) cold mixing:

b) filling and sterilizing:

and filling the mixture, and then sterilizing to obtain the raw marinade bag.

[ preparation of dry seasoning bag ]:

in the invention, the dosage of the freeze-dried lemon slices, the freeze-dried caraway fragments and the freeze-dried shallot fragments is the same as that described above, and the details are not repeated. According to the invention, the freeze-dried lemon slices, the freeze-dried caraway fragments and the freeze-dried onion fragments can be mixed and packaged together to form a dry material bag; or respectively packaging the freeze-dried lemon slices, the freeze-dried caraway pieces and the freeze-dried shallot pieces to form dry material bags; the first hybrid packaging is preferred for cost savings and ease of use. In the present invention, the weight of the dry seasoning bag is not particularly limited, and preferably, the mass ratio of the dry seasoning bag to the raw marinade bag is (5-10) to 100, and in some embodiments of the present invention, the mass ratio may be 7: 100, 8: 100, or 9: 100. In actual production, the packaging and sealing can be carried out uniformly according to 8g per bag.

[ preparation of raw marinade seasoning bag ]:

according to the invention, the pretreatment of the starting materials is preferably carried out before step a). In the present invention, the raw material pretreatment preferably comprises:

1.1 garlic pretreatment:

peeling Bulbus Allii, cleaning, pulverizing into granules, and grinding into powder. More specifically, fresh garlic without plant diseases and insect pests is selected, peeled and cleaned, and is firstly ground into granules by a grinder and then ground into powder by a colloid mill.

1.2 ginger pretreatment:

cleaning ginger, and crushing into particles of 0.2-0.3 cm. More specifically, fresh ginger without plant diseases and insect pests is selected, impurities and foreign matters are removed, the ginger is cleaned, and the ginger is pulverized into fine particles of 0.2-0.3 cm by a pulverizer.

1.3 green onion pretreatment:

cleaning herba Alii Fistulosi, pulverizing into granules, and grinding into powder. More specifically, fresh scallion without plant diseases and insect pests is selected, cleaned, pulverized into granules by a pulverizer, and then pulverized into powder by a colloid mill.

1.4 pretreatment of pepper:

cleaning Capsici fructus, pulverizing into granules, and grinding into powder. More specifically, fresh peppers without plant diseases and insect pests are selected, cleaned, pulverized into particles by a pulverizer, and then pulverized into powder by a colloid mill.

1.5 spice pretreatment:

pulverizing the spice into powder. More specifically, clean spices are selected and pulverized into powder by an ultrafine pulverizer.

The present invention does not limit the sequence of step 1.1 to step 1.5.

According to the invention, after the above-mentioned pretreatment, step a) is carried out:

cold mixing: mixing light soy sauce, drinking water, vinegar, oyster sauce, edible salt, sugar, mustard, garlic, ginger, scallion, hot pepper, spices, citric acid, sodium benzoate, potassium sorbate, white spirit and pediococcus acidilactici under stirring to obtain a mixture.

The types, the amounts and the like of the above raw materials are the same as those in the above technical solution, and are not described in detail herein.

In the present invention, cold-mixing is preferably performed under aseptic conditions. In the present invention, in cold-kneading, the order of feeding is preferably: adding light soy sauce, drinking water, vinegar, oyster sauce, edible salt, sugar, mustard, garlic, ginger, scallion, hot pepper, spices and white spirit, adding citric acid, sodium benzoate and potassium sorbate, and finally adding pediococcus acidilactici.

In the present invention, the cold-stirring treatment is carried out at room temperature without heating treatment, and specifically may be carried out at 20 to 30 ℃, specifically 20 ℃, 21 ℃, 22 ℃, 23 ℃, 24 ℃, 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃ and 30 ℃. In the invention, the stirring and mixing speed is preferably 10-30 r/min, and specifically can be 10r/min, 15r/min, 20r/min, 25r/min and 30 r/min; the stirring and mixing time is preferably 0.01-60 min, and specifically can be 10min, 20min, 30min, 40min, 50min and 60 min. Through the stirring and mixing, the particles are dissolved, the materials are uniform, and a uniformly mixed mixture is obtained.

According to the invention, after the mixture is obtained, step b) is carried out:

filling and sterilizing: and filling the mixture, and then sterilizing to obtain the raw marinade bag.

In the present invention, the filling is preferably performed under an aseptic environment. In the invention, the filling is preferably cold filling, namely the mixture obtained after the cold mixing processing in the step a) is directly filled without heating. In the present invention, the filling specification may be: filling and sealing are carried out according to 100g per bag.

In the invention, after the filling, the sterilization treatment is carried out. In the invention, the sterilization treatment is preferably low-temperature sterilization treatment, and the temperature of the low-temperature sterilization treatment is preferably 60-70 ℃, and specifically can be 60 ℃, 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃, 66 ℃, 67 ℃, 68 ℃, 69 ℃ and 70 ℃. In the present invention, the time for the sterilization treatment is preferably 10 to 60min, and more preferably 30 min.

In the invention, after the sterilization treatment, cooling is preferably carried out, specifically, normal temperature water is adopted for cooling until the temperature is cooled to about 38 ℃; and then packaging moisture by adopting wind showering and blowing for air drying, thereby obtaining the raw marinade bag.

The invention also provides a method for raw pickling seafood, which comprises the following steps:

s1, weighing fresh seafood and pretreating to obtain seafood meat, and placing the seafood meat in a container;

s2, adding a raw pickling juice bag and a dry material bag into the container, uniformly stirring the raw pickling juice bag and the dry material bag with the seafood meat, and pickling to obtain raw pickled seafood.

Wherein:

the pretreatment is preferably: removing viscera, shells and the like of seafood, and cleaning. The mass ratio of the seafood meat to the raw marinade bag is preferably 500: 100. And standing for pickling after the uniform stirring, wherein the pickling time is preferably 1-3 h, and specifically 1h, 1.5h, 2h, 2.5h and 3 h. After the pickling, the delicious food can be enjoyed.

The seafood raw pickling sauce seasoning provided by the invention has the following beneficial effects:

1. at present, raw pickling formulas are operated by depending on traditional experience, raw pickling seafood flavor differences made in different restaurants or families are large, the raw seafood pickling sauce seasoning product provided by the invention is unique in flavor, specific and consistent in sensitivity such as flavor, aroma and taste, stable in product quality, standardized in flavor, and capable of widening the application range of raw pickling sauce, can be applied to processing of various seafood food materials such as shrimps, crabs and shellfish, and is convenient to use and simple to operate.

2. According to the invention, the ratio of vinegar to edible salt to mustard to garlic to white spirit is controlled, and the mixture is matched with pediococcus acidilactici, so that the quality guarantee period of the product can be effectively prolonged, the coenurosis of the liver fluke in the seafood can be efficiently inactivated (100% inactivation can be achieved after 1-3 hours of raw pickled seafood), the health hazard problem of fresh seafood is solved, and the edible safety is improved.

3. The invention adopts the cold mixing processing technology, can furthest reserve the original flavor of the seasoning, and has better effect when the product is applied. Meanwhile, the invention can ensure the product quality through a low-temperature sterilization process, achieve the effect of sterilizing without damaging the product quality, and the shelf life of the obtained product can reach 6 months.

For a further understanding of the invention, reference will now be made to the preferred embodiments of the invention by way of example, and it is to be understood that the description is intended to further illustrate features and advantages of the invention, and not to limit the scope of the claims.

Examples 1 to 3

1. Preparing a dry material bag:

weighing freeze-dried lemon slices, freeze-dried caraway fragments and freeze-dried shallot fragments, mixing and packaging to obtain a dry material bag finished product.

See table 2 for the composition of the dry packet in examples 1-3:

TABLE 2 composition of the dry seasoning packet in examples 1 to 3 (dosage unit: g)

	Example 1	Example 2	Example 3
				Freeze-dried lemon slice	3	4	5
Freeze-dried coriander chip	2	2	2
				Freeze-dried chopped shallot	2	2	2

2. Preparing a raw pickling juice material bag:

(1) pretreatment of raw materials:

1.1 of garlic:

selecting fresh Bulbus Allii without diseases and insect pests, cleaning, pulverizing into granules with a pulverizer, and grinding into powder with a colloid mill.

1.2, ginger:

selecting fresh ginger without diseases and insect pests, removing impurities and foreign matters, cleaning, and pulverizing into fine particles of 0.2-0.3 cm by using a pulverizer for later use.

1.3, green Chinese onion:

selecting fresh green Chinese onion without diseases and insect pests, cleaning, pulverizing into granules by a pulverizer, and grinding into powder by a colloid mill for later use.

1.4 capsicum frutescens:

selecting fresh Capsici fructus without diseases and insect pests, cleaning, pulverizing into granules by pulverizer, and grinding into powder by colloid mill.

1.5 spice:

selecting clean aniseed and pepper, and pulverizing into powder by using a superfine pulverizer for later use.

(2) Cold mixing:

sequentially blanking raw materials according to the sequence of light soy sauce, drinking water, vinegar, oyster sauce, edible salt, sugar, mustard, garlic, ginger, shallot, hot pepper, spices, citric acid, sodium benzoate, potassium sorbate, white spirit and pediococcus acidilactici under the aseptic environment and at room temperature (25 ℃), stirring and mixing until the particles are dissolved and all ingredients are uniform, and continuing the process for 20min to obtain a mixture.

The compositions of the raw marinade bags in examples 1-3 are shown in Table 3, and the order of the raw materials from top to bottom in Table 3 is the order of addition.

TABLE 3 composition of raw materials of the raw marinade bag in examples 1 to 3 (dosage unit: g)

	Example 1	Example 2	Example 3
				Light soy sauce	20	23	18
Drinking water (Cold boiled)	10	7	12
				Aromatic vinegar	10	12	8
Oyster sauce	5	5	5
				Edible salt	8	9.6	6.4
White granulated sugar	10	10	10
				Mustard	6	7.2	4.8
Garlic	10	12	8
				Ginger (fresh ginger)	2	2	2
Green Chinese onion	2	2	2
				Capsicum frutescens	15	18	13
Octagonal	0.5	0.5	0.5
				Chinese prickly ash	1	1	1
Citric acid	1	1.2	0.8
				Sodium benzoate	0.08	0.07	0.09
Potassium sorbate	0.08	0.07	0.09
				52-degree white spirit	3	3.6	2.4
Pediococcus acidilactici	0.5	0.4	0.6

(3) Filling:

and filling the mixture after cold mixing in an aseptic workshop, and filling and sealing the mixture according to 100g per bag.

(4) And (3) sterilization:

sterilizing the filled product at low temperature, controlling the central sterilization temperature to 65 deg.C, and maintaining for 30 min. And then, adding normal-temperature water, cooling to 38 ℃, and then carrying out air drying in an air showering and drying manner to obtain the raw marinade bag.

Comparative example 1: (traditional raw marinade)

1. Pretreatment of raw materials:

1.1 Garlic

Selecting fresh Bulbus Allii without diseases and insect pests, peeling, cleaning, and chopping.

1.2 Caraway

Selecting fresh fragrant vegetable without plant diseases and insect pests, cleaning, and chopping for use.

1.3 Capsicum frutescens

Selecting fresh Capsici fructus without diseases and insect pests, cleaning, and cutting into segments.

2. Cold mixing:

taking appropriate amount of light soy sauce, aromatic vinegar, oyster sauce, edible salt, white sugar, mustard, garlic, capsicum frutescens and white vinegar, and stirring uniformly to obtain raw pickling juice.

Comparative example 2: (Pediococcus acidilactici)

1. Preparing a dry material bag: the same as in example 1.

2. Preparing a raw pickling juice material bag:

performed as in example 1, except that: no pediococcus acidilactici was added.

Comparative example 3: (adjusting the proportion of aromatic vinegar, white spirit, mustard and garlic)

1. Preparing a dry material bag: the same as in example 1.

2. Preparing a raw pickling juice material bag:

the procedure is as in example 1, except that the amounts of aromatic vinegar, white spirit, mustard and garlic are adjusted as follows: 8g of aromatic vinegar, 9g of edible salt, 5g of mustard, 7g of garlic and 5g of white spirit.

Comparative example 4: (by pasteurization)

1. Preparing a dry material bag: the same as in example 1.

2. Preparing a raw pickling juice material bag:

performed as in example 1, except that: the sterilization in the step (4) adopts a pasteurization method, the temperature is 95 ℃, and the sterilization is maintained for 30 min; then putting the raw materials into hot water of 70 ℃ for cooling for 15min, then transferring the raw materials into hot water of 50 ℃ for cooling for 15min, finally transferring the raw materials into normal-temperature water for cooling to 38 ℃, and then carrying out air drying by adopting an air showering and drying mode to obtain the raw marinade sauce packet.

Comparative example 5: (by hot working)

1. Preparing a dry material bag: the same as in example 1.

2. Preparing a raw pickling juice material bag:

performed as in example 1, except that: the processing in the step (2) is stir-frying processing, which comprises the following specific steps: the materials are fed into the frying pan according to the feeding sequence of the embodiment 1, the temperature of the frying pan is kept about 95 ℃, and the frying is continuously stirred and fried for 10 min.

Example 4: product testing

The applications and properties of the seasonings obtained in examples 1 to 3 and comparative examples 1 to 4 were measured.

The application method of the product comprises the following steps:

s1, weighing 500g of fresh seafood, removing viscera and shells of the seafood, and the like, reserving fresh seafood meat, cleaning and placing in a bowl.

S2, pouring the raw marinade liquid bag and the dry material bag into a bowl, uniformly stirring with the seafood meat, and pickling for 1 h.

Firstly, sensory evaluation:

sensory evaluation was performed by a sensory panel of 20 persons (10 men and 10 women).

The evaluation method comprises the following steps: the seafood raw pickling juice seasoning is applied by matching with dishes according to the using steps, the applied dishes and soup are poured into a white porcelain dish, the appearance color and luster of the dishes are observed, whether the dishes are brown, bright in color, bright in luster and the like, whether the dishes are uniformly dispersed and have moderate viscosity or not are observed, the smell of the dishes is smelled, the fragrance and the taste of the dishes are tasted and evaluated, and the seafood raw pickling juice seasoning is graded according to grading items such as the color, the shape, the fragrance and the taste. The evaluation items, evaluation steps and evaluation criteria are shown in Table 4, and the sensory evaluation results are shown in Table 5.

TABLE 4 sensory evaluation criteria

TABLE 5 sensory evaluation results

	Color and luster (2)	Form (2)	Fragrance (3)	Taste (3)	Total score
						Example 1	2	2	3	2	9.0
Example 2	2	2	2	3	9.0
						Example 3	2	2	2	3	9.0
Comparative example 1	1	1	2	2	6.0
						Comparative example 2	1	2	2	2	7.0
Comparative example 3	1	2	1	1	5.0
						Comparative example 4	1	1	2	2	6.0
Comparative example 5	1	1	2	2	6.0

As can be seen from examples 1-3 and comparative examples 1-5, the seafood raw marinades prepared by the formula and process of the invention have higher sensory evaluation scores. (1) Compared with the comparative example 1, the example 1 shows that the traditional seafood raw pickling juice has obvious differences in color, shape, aroma, taste and the like compared with the product of the invention, and the traditional seafood raw pickling juice has poor sensory indexes. (2) As can be seen from comparison between example 1 and comparative example 2, the differences in color, aroma and taste of the product obtained after the addition of the pediococcus acidilactici is cancelled are significant, which indicates that the pediococcus acidilactici has certain influence on various sensory indexes of the product. (3) Comparing example 1 with comparative example 3, it can be seen that the unsuitable proportions of aromatic vinegar, white spirit, mustard and the like have obvious adverse effects on the sensory index of the product. (4) Comparing the example 1 with the comparative example 4, it can be known that the seafood raw marinade product subjected to pasteurization is slightly poor in color, shape, aroma and taste, which indicates that pasteurization has certain influence on the product quality and the like; (5) comparing example 1 with comparative example 5, it can be seen that the product processed by the hot working process has poor color, shape, fragrance and taste, and the cold mixing process is more suitable for the production of the product.

Secondly, total colony count determination:

reference to the measurement method: determination of total number of bacterial colonies in GB 4789.2-2016 food safety national standard food microbiology inspection

The storage method comprises the following steps: the samples were placed in a 37 ℃ incubator and stored for 30 days, 60 days and 90 days, respectively, to determine the total number of colonies.

See table 6 for assay results:

TABLE 6 determination of the total number of colonies (unit: CFU/g)

	30d	60d	90d
				Example 1	90.21	593.02	996.74
Example 2	91.86	548.99	965.23
				Example 3	88.82	601.53	1006.38
Comparative example 1	1012.54	1903.56	3261.03
				Comparative example 2	426.60	1045.22	1531.57
Comparative example 3	102.57	603.84	1089.11
				Comparative example 4	91.67	580.42	942.49
Comparative example 5	82.42	501.40	940.01

As can be seen from the results of the detection of the total number of the bacterial colonies in the examples 1 to 3, the seafood raw marinade prepared by the formula and the process has the advantages of low total number of the bacterial colonies, good quality guarantee effect and long quality guarantee period of 6 months. In addition, although the colony counts of the comparative examples 4 to 5 are also small, the sensory evaluation results show that the sensory evaluation of the comparative examples 4 to 5 are low in total score and poor in sensory effect.

And thirdly, cyst larva inactivation test experiment:

(1) separation and extraction of coenuruses

The coenuruses are separated by adopting an artificial digestion method. Taking grass carp fry, removing fishbone and viscera of the fish scale, chopping the fish into meat paste, adding artificial digestive juice (digestive juice components: 100mL of water, 0.7mL of hydrochloric acid and 0.2g of pepsin), adding 100-150 mL of digestive juice into each fish fry, and digesting at the constant temperature of 25 ℃. Digesting for 1.5-2 h, filtering by a screen and removing residual coarse slag. Adding clear water, standing and precipitating for 30min, pouring out supernatant, adding clear water, and repeating the operation for 2-4 times until the liquid is clear. And pouring all sediments into a glass plate, and extracting live cysticercus under a dissecting mirror. 20 live cysticercus/group are packaged in small culture dishes and stored in a refrigerator at 5 ℃ for short time for later use.

(2) Action process of product on cysticercus

Live cysticercosis were removed and placed in 100mg samples, grouped, with 20 cysticercosis per group. The action time is 120 min. Immediately adding a large amount of clear water after each group of action time is over, stirring uniformly, taking the clear water as an interruption product to continue acting on the cysticercus, quickly taking out the cysticercus, observing the cysticercus under a microscope, recording the total number and death number of the cysticercus, and counting the death rate. Two experiments were performed for each time period, and the average was taken. Judging the coenurosis death standard: the metacercaria atrophies, the structure is destroyed, such as the excretory sac becomes fuzzy, and the activity stops.

A control group was set up: live cysticercosis cellulosae are put into clear water, and the activity of cysticercosis cellulosae is observed under a microscope at different time.

The test results are shown in table 7:

TABLE 7 results of the killing effect of the products of each group on the coenuruses of liver fluke

	Test of number of bladder Water-worm	Number of metacercaria	Number of dead cysticercus	Mortality (%)
					Control group	20	19	0	0
Example 1	20	20	20	100
					Example 2	20	19	19	100
Example 3	20	20	20	100
					Comparative example 1	20	18	0	0
Comparative example 2	20	20	8	40
					Comparative example 3	20	19	10	52.63
Comparative example 4	20	17	7	41.18
					Comparative example 5	20	20	9	45

As can be seen from the examples 1-3 and the comparative examples 1-5, the inactivation effect of the cysticercus cellulosae of the liver fluke prepared by the formula and the process of the invention is the best. (1) Comparing example 1 with comparative example 1, it can be known that the traditional seafood raw marinade does not have the inactivation effect of the fascicularis hepatica. (2) Compared with the comparative example 2, the comparison of the example 1 shows that the inactivation effect of the product on the coenurosis of the liver fluke is obviously reduced after the addition of the pediococcus acidilactici is cancelled, which indicates that the pediococcus acidilactici plays an important role in the inactivation of the coenurosis of the liver fluke. (3) Comparing example 1 with comparative example 3, it can be seen that the ratio of the ingredients such as aromatic vinegar, white spirit and mustard has a significant effect on the inactivation effect of the coenuruses of liver fluke. (4) Comparing example 1 with comparative example 4, it can be seen that the inactivation effect of the cysticercus cellulosae of the seafood raw marinade product after pasteurization is poor, and the active ingredients for inactivating the cysticercus cellulosae can be damaged by high-temperature sterilization; (5) comparing example 1 with comparative example 5, it can be seen that the inactivation effect of the product of the cysticercus cellulosae processed by the hot processing technology is obviously poor, and the reason may be that the high-temperature hot processing technology destroys the active ingredients for inactivating the cysticercus cellulosae.

Fourthly, physical and chemical index test:

the acid value determination method comprises the following steps: and (3) measuring the acid value of the GB 5009.229-2016 food safety national standard food.

Peroxide number determination method: and (3) measuring the peroxide value in GB 5009.227-2016 food safety national standard food.

The aflatoxin B1 determination method comprises the following steps: determination of aflatoxin B group and G group in GB 5009.22-2016 national food safety standard food.

Amino acid nitrogen determination method: and (3) measuring amino acid nitrogen in the GB5009.235-2016 food safety national standard food.

The test results are shown in table 8:

TABLE 8 measurement results of physical and chemical indexes of seafood raw marinades

As can be seen from the results of the detection of the physicochemical indexes of the seafood raw pickling juice prepared by the formula and the process disclosed by the invention, all the indexes of the seafood raw pickling juice seasoning accord with the national standard, the acid value and the peroxide value are low, and the carcinogen of the aflatoxin B1 does not reach the detection limit, so that the seafood raw pickling juice prepared under the conditions disclosed by the invention has high safety.

The foregoing examples are provided to facilitate an understanding of the principles of the invention and their core concepts, including the best mode, and also to enable any person skilled in the art to practice the invention, including making and using any devices or systems and performing any incorporated methods. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention. The scope of the invention is defined by the claims and may include other embodiments that occur to those skilled in the art. Such other embodiments are intended to be within the scope of the claims if they have structural elements that approximate the literal language of the claims, or if they include equivalent structural elements with insubstantial differences from the literal languages of the claims.

Claims

1. The seafood raw pickling sauce is characterized by comprising the following components: a dry seasoning bag and a raw marinade seasoning bag;

the dry material bag comprises the following components in parts by mass:

0.01-100 parts of freeze-dried lemon slices;

0.01-100 parts of freeze-dried coriander chips;

0.01-100 parts of freeze-dried chopped green onions;

wherein:

the spice comprises: anise and Chinese prickly ash.

2. Seasoning according to claim 1 wherein the spices comprise:

0.01-50 parts of anise;

0.01-50 parts of pepper.

3. The seasoning of claim 1 wherein in the green marinade packet, the peppers are capsicum frutescens;

the white spirit is 52-degree white spirit.

4. The seasoning of claim 1 wherein in the dry packet, the freeze-dried chopped onions are freeze-dried chopped onions;

in the raw marinade bag, the scallion is scallion.

5. The seasoning of claim 1 wherein the vinegar in the green marinade packet is aromatic vinegar.

6. A method for preparing the seafood raw marinade seasoning according to any one of claims 1 to 5, comprising:

the preparation method of the raw marinade bag comprises the following steps:

a) cold mixing:

b) filling and sterilizing:

and filling the mixture, and then sterilizing to obtain the raw marinade bag.

7. The method according to claim 6, wherein in the step b), the sterilization treatment is a low-temperature sterilization treatment;

the temperature of the low-temperature sterilization treatment is 60-70 ℃.

8. The preparation method according to claim 6, wherein the stirring and mixing in the step a) are carried out at a temperature of 20 to 30 ℃.

9. The preparation method according to claim 6 or 8, wherein in the step a), the stirring speed of the stirring and mixing is 10-30 r/min, and the time is 0.01-60 min.

10. The method of claim 6, wherein the raw marinade packet is prepared by a method that further comprises, prior to the cold-mix process: pretreating raw materials;

the raw material pretreatment comprises the following steps:

1.1 garlic pretreatment:

1.2 ginger pretreatment:

cleaning ginger, and crushing into particles of 0.2-0.3 cm;

1.3 green onion pretreatment:

cleaning scallion, pulverizing into granules, and grinding into powder;

1.4 pretreatment of pepper:

cleaning hot pepper, pulverizing into granules, and grinding into powder;

1.5 spice pretreatment:

pulverizing the spice into powder;

the sequence of step 1.1 to step 1.5 is not limited.