Sauce marinated product and processing technology

Abstract

The invention discloses a sauce marinated product in the technical field of food processing. Comprising the following raw materials in parts by weight: 500-800 parts of meat raw materials, 20-40 parts of local dried chilies in Guizhou, 5-10 parts of star aniseeds, 3-8 parts of Chinese cinnamon, 2-5 parts of bay leaves, 5-10 parts of Chinese prickly ash, 10-20 parts of fresh ginger, 10-15 parts of garlic, 20-30 parts of soy sauce, 15-25 parts of cooking wine, 10-20 parts of crystal sugar, 5-10 parts of salt, 3-5 parts of monosodium glutamate, 2-5 parts of rhizoma kaempferiae, 1-3 parts of fructus tsaoko, 0.5-2 parts of cloves, 1-3 parts of fructus amomi, 2-5 parts of dried orange peel and 1-3 parts of licorice roots. The sauce marinated product is stable in flavor, low in salt, healthy, suitable for large-scale production, uniform in quality and rich in flavor level through standardized raw material ratio and process.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to a sauce-marinated product and a processing technology. Background Art

[0002] Sauce and marinated products have a history of thousands of years. They are made from meat, poultry, soy products, etc. as the main raw materials, and are processed through processes such as pickling, braising, and seasoning. With their mellow flavor, rich nutrition and convenient eating methods, they have become an important category in residents' daily diet and festival consumption.

[0003] At present, the processing of Guizhou's specialty sauce-cured products is still mainly based on traditional crafts. Its core technology mostly uses a combination of basic spices such as "chili + star anise + cinnamon + bay leaves", paired with locally brewed soy sauce, rock sugar and other seasonings, and forms a braising soup through empirical proportions, highlighting the fusion of "spicy" and "sauce aroma"; the process is roughly divided into steps such as raw material pretreatment (soaking in water to remove blood), pickling (preliminary seasoning with salt, wine, etc.), braising (boiling over high heat and then slowly braising over low heat), and standing for flavoring. It relies on manual control of key parameters such as heat and braising time. Some time-honored companies even retain the model of "secret recipe inheritance", and the details of the process are only passed down orally from master to apprentice. In addition, with the development of the food industry, some companies have introduced standardized production equipment, such as automatic temperature-controlled braising pots and vacuum packaging machines, which have improved production efficiency to a certain extent. However, the core formula ratios and process parameters still continue traditional experience and have not formed a systematic scientific data support.

[0004] Although traditional craftsmanship gives sauce-cured products a unique flavor, its problems are becoming increasingly prominent in the context of industrialized production and consumption upgrades. Since the formula relies on empirical proportions and the process parameters are affected by the subjective judgment of the operator, the taste, spiciness and saltiness of different batches of products vary significantly, making it difficult to meet the modern consumers' demand for product consistency; traditional formulas often use excessive amounts of oil, salt and additives in pursuit of flavor, and the sodium content of some products exceeds the standard; traditional processes are mostly intermittent production and rely on manual monitoring, with a long production cycle (a single braising process takes 4-6 hours), making it difficult to adapt to large-scale market demand; the lack of unified raw material selection standards (such as the spiciness of peppers and the active ingredient content of spices) and process specifications leads to uneven product quality, which restricts the branding and industrialization of specialty sauce-cured products. Summary of the Invention

[0005] The present invention aims to provide a sauce-marinated product and a processing technology, so as to solve the problems of uneven quality and large batch differences in traditional Guizhou sauce-marinated products.

[0006] The sauce-marinated product in the present invention comprises the following raw materials in weight fractions: 500-800 parts of meat raw materials, 20-40 parts of Guizhou local dried chili peppers, 5-10 parts of star anise, 3-8 parts of cinnamon bark, 2-5 parts of bay leaves, 5-10 parts of Sichuan peppercorns, 10-20 parts of ginger, 10-15 parts of garlic, 20-30 parts of soy sauce, 15-25 parts of cooking wine, 10-20 parts of rock sugar, 5-10 parts of salt, and 3-5 parts of monosodium glutamate.

[0007] Furthermore, the meat raw material is one of pork, beef or chicken.

[0008] Furthermore, the pH value of the meat raw material is 5.8-6.2, and the volatile basic nitrogen content is ≤15mg / 100g.

[0009] Furthermore, the Guizhou local dried chili peppers are one or more of Zunyi Chaotian pepper and Huaxi pepper.

[0010] Furthermore, the following auxiliary materials are included in parts by weight: 2-5 parts of galangal, 1-3 parts of tsaoko, 0.5-2 parts of cloves, 1-3 parts of amomum villosum, 2-5 parts of dried tangerine peel, and 1-3 parts of liquorice.

[0011] A processing technology for a sauce-marinated product comprises the following steps:

[0012] Step 1: Raw material pretreatment: Clean the meat, cut into even-sized pieces, soak in clean water for 1-2 hours to remove blood, and drain.

[0013] Step 2: Marinate: Place the drained meat ingredients into a container, add some salt, cooking wine, ginger, and garlic, and marinate at 0-4°C for 4-6 hours;

[0014] Step 3: Prepare the braising liquid: Wrap the spices of dried chili peppers, star anise, cinnamon, bay leaves, Sichuan peppercorns, and auxiliary ingredients of galangal, tsaoko, cloves, amomum villosum, tangerine peel, and licorice in gauze to form a spice bag, put it into a pot, add appropriate amount of water, then add the remaining salt, MSG, soy sauce, rock sugar, cooking wine and other seasonings, then add ginger and garlic, bring to a boil over high heat, then simmer on low heat for 30-40 minutes to make the braising liquid;

[0015] Step 4: Braising: Put the marinated meat ingredients into the braising soup, bring to a boil over high heat, then turn to low heat and simmer for 30-60 minutes. Keep the braising soup temperature at 90-95℃ during the braising process.

[0016] Step 5: Let it stand and let the flavors absorb: After braising, leave the meat ingredients in the braising soup and let it stand for 1-2 hours to allow it to fully absorb the flavors. Then take it out and let it cool.

[0017] Furthermore, in step 4, the meat ingredients are turned over every 10-15 minutes during the braising process, and the Baume degree of the braising soup is controlled at 18-22°Bé.

[0018] Furthermore, the method further comprises step 6 of vacuum packaging: placing the cooled marinated product into a food-grade packaging bag, vacuum sealing the bag, and achieving a vacuum degree of 0.08-0.09 MPa;

[0019] Step 7: Sterilization: Use high temperature and high pressure sterilization, the sterilization conditions are 121℃, 15-20 minutes.

[0020] The working principle of this solution and its beneficial effects: This solution achieves the full extraction, penetration and retention of flavor substances while ensuring stable product quality. The pH value of meat raw materials is limited to 5.8-6.2 and the volatile basic nitrogen content is ≤15mg / 100g. Meat within this range is in a fresh state with intact muscle tissue, which can better absorb the flavor substances in the braising soup and is less likely to have problems such as loose meat during subsequent processing. Guizhou local dried chili peppers can ensure uniform product quality due to their unique spicy taste and aroma components. The combination of various spices and auxiliary materials utilizes the volatile aromatic substances they contain, which are released into the braising soup through boiling in the preparation process, forming a complex aroma.

[0021] During processing, the raw materials are pre-treated by soaking them in clean water for 1-2 hours to remove blood and reduce the meat's inherent fishy odor, laying the foundation for subsequent flavor enhancement. The marinating step is carried out at 0-4°C. The low temperature inhibits microbial growth, while ingredients such as salt, cooking wine, ginger, and garlic penetrate the meat through osmosis, imparting a preliminary flavor base. The dehydrating effect of salt also firmes the meat, allowing it to absorb the flavor of the braising broth during subsequent braising.

[0022] To prepare the braising broth, the spice pack is boiled over high heat and then simmered over low heat for 30-40 minutes. The high temperature allows the flavors in the spices to fully dissolve into the water, blending with seasonings like soy sauce and rock sugar to create a rich, flavorful broth. The braising stage is controlled at a temperature of 90-95°C. This allows the meat to cook thoroughly while preventing it from becoming tough due to boiling. It also allows the flavors in the broth to penetrate the meat through the heat. The ingredients are stirred every 10-15 minutes to ensure even heating and consistent flavor. The broth is kept at a Baume of 18-22°, ensuring the appropriate concentration and osmotic pressure for the flavors to penetrate.

[0023] The meat is then left to rest for flavor incorporation, utilizing the contraction and expansion of the meat during the cooling process to further absorb the flavor components of the broth, enriching the flavor. Vacuum packaging isolates the product from oxygen, preventing oxidation and spoilage. High-temperature and high-pressure sterilization kills microorganisms in the product, extending its shelf life.

[0024] This patented solution solves the batch difference problem caused by the traditional process's reliance on experience by clarifying the weight range of raw materials and quantifying key process parameters such as pickling temperature, braising time and temperature, and braising soup Baume degree, thereby ensuring product consistency. It strictly limits the amount of salt and MSG to avoid excessive sodium content, meeting health needs. It standardizes the processes in each link to achieve automated continuous production, shorten the production cycle, and adapt to scale needs. At the same time, it clarifies the raw material selection standards, such as meat freshness indicators, pepper types, and full-process process specifications, to solve the problem of uneven product quality and lay the foundation for the branding and industrialization of Guizhou's sauce and brine products. DETAILED DESCRIPTION

[0025] The following is a further detailed description through specific implementation methods:

[0026] Example 1

[0027] A processing technology for sauce-marinated products,

[0028] Step 1: Raw material preparation:

[0029] (1) Meat raw material: 600 g of fresh pork was weighed, and the pH value was 5.9 and the volatile basic nitrogen content was 12 mg / 100 g;

[0030] (2) Spices and seasonings: Guizhou local Zunyi chili pepper 30g, star anise 8g, cinnamon 5g, bay leaves 3g, peppercorns 8g, ginger 15g, garlic 12g, soy sauce 25g, cooking wine 20g, rock sugar 15g, salt 8g, MSG 4g;

[0031] (3) Excipients: Kaempferia galanga 3g, Amomum villosum 2g, Clove 1g, Amomum villosum 2g, Tangerine peel 3g, Licorice root 2g;

[0032] Step 2: Pre-process the raw materials: Clean the pork and cut it into evenly sized pieces (3cm x 3cm). Soak in clean water for 1.5 hours, changing the water three times to remove any blood. Remove the pork and drain thoroughly.

[0033] Step 3: Marinate: Place the drained pork in a container, add 4g salt, 10g cooking wine, 8g ginger, and 6g garlic, stir well, and marinate at 2°C for 5 hours. Turn the pork over every hour during the marinating process to ensure even marination.

[0034] Step 4: Preparation of the braising liquid: Wrap dried chili peppers, star anise, cinnamon, bay leaves, peppercorns, galangal, tsaoko, cloves, amomum villosum, tangerine peel and licorice with gauze to form a spice bag, put it into a pot, add 1000ml of water, and then add the remaining 4g of salt, 4g of MSG, 25g of soy sauce, 15g of rock sugar, 10g of cooking wine, and the remaining 7g of ginger and 6g of garlic. Bring to a boil over high heat, then simmer on low heat for 35 minutes to obtain the braising liquid. During the preparation of the braising liquid, the aroma components of the braising liquid were tested, and a total of 50 aroma components were detected, mainly including esters, alcohols, aldehydes, etc. These aroma components constitute the unique flavor of the braising liquid;

[0035] Step 5: Braising: Place the marinated pork in the braising broth, bring to a boil over high heat, then reduce to low and simmer for 45 minutes. Maintain the broth at 92°C, turning the pork every 12 minutes. Keep the broth at a constant Baume of 20°Bé. Monitor the broth's Baume level in real time during the braising process, and maintain a stable Baume by adding appropriate amounts of water or seasonings.

[0036] Step 6: Let it stand and let the flavors absorb: After the braising is completed, leave the pork in the braising soup and let it stand for 1.5 hours to allow it to fully absorb the flavors. Take it out and cool it to get the braised pork.

[0037] Step 7: Vacuum packaging: put the cooled marinated pork into food-grade packaging bags, vacuum seal them, and the vacuum degree is 0.085MPa;

[0038] Step 8: Sterilization: The product is sterilized under high temperature and high pressure at 121°C for 18 minutes. After sterilization, the product undergoes microbiological testing, and indicators such as total bacterial count and coliform group meet food safety standards.

[0039] Example 2

[0040] Step 1: Raw material preparation:

[0041] (1) Meat raw materials: weigh 700 g of fresh beef, pH 6.0, volatile basic nitrogen content 13 mg / 100 g;

[0042] (2) Spices and seasonings: Guizhou Huaxi chili 25g, star anise 6g, cinnamon 6g, bay leaves 4g, peppercorns 6g, ginger 18g, garlic 14g, soy sauce 28g, cooking wine 22g, rock sugar 18g, salt 7g, MSG 3.5g;

[0043] (3) Excipients: Kaempferia galanga 4g, Amomum villosum 2.5g, Clove 1.5g, Amomum villosum 2.5g, Tangerine peel 4g, Licorice root 2.5g;

[0044] Step 2: Raw material pretreatment: Wash the beef, cut it into 4cm x 4cm pieces, soak it in clean water for 2 hours, change the water 4 times, remove it and drain it. After soaking, the blood removal rate of the beef reaches 92%;

[0045] Step 3: Marinate: Place the drained beef in a container, add 3.5g salt, 12g cooking wine, 10g ginger, and 8g garlic, and marinate at 3°C ​​for 5.5 hours, turning the beef over every 1.5 hours.

[0046] Step 4: Prepare the broth: Wrap the dried chilies and other spices and other ingredients in gauze, place them in a pot, add 1200ml of water, and then add the remaining seasonings, ginger, and garlic. Bring to a boil over high heat, then simmer for 38 minutes. Analysis of the broth revealed that it contains a variety of flavor-enhancing substances, such as amino acids and nucleotides, which contribute to its rich umami flavor.

[0047] Step 5: Braising: Place the marinated beef in the braising broth, bring to a boil over high heat, then reduce heat and simmer for 50 minutes. Maintain the broth at 93°C, stirring every 13 minutes. Keep the broth at a constant 19°Bé. Monitor the broth's temperature and Baume throughout the braising process to ensure stable conditions.

[0048] Step 6: Let it rest and let the flavor absorb: After braising, let the beef rest in the braising broth for 1.8 hours, then remove and cool. The cooled braised beef will have an attractive color, a firm and chewy texture, and be filled with the aroma of the braising sauce.

[0049] Step 7: Vacuum packaging: put the cooled braised beef into food-grade packaging bags, vacuum seal them, and the vacuum degree is 0.088MPa;

[0050] Step 8: Sterilization: High temperature and high pressure sterilization, the conditions are 121℃, 16 minutes.

[0051] Example 3

[0052] Step 1: Raw material preparation:

[0053] (1) Meat ingredients: Use fresh chicken with a pH of 6.1 and a volatile basic nitrogen content of 14 mg / 100 g. Weigh 550 g of chicken;

[0054] (2) Spices and seasonings: 35g of a mixture of Zunyi Chaotian pepper and Huaxi pepper in a ratio of 1:1, star anise 9g, cinnamon 7g, bay leaves 5g, Sichuan peppercorns 9g, ginger 16g, garlic 13g, soy sauce 26g, cooking wine 23g, rock sugar 16g, salt 9g, and MSG 4.5g;

[0055] (3) Auxiliary materials: Kaempferia galanga 5g, Amomum villosum 3g, Clove 2g, Amomum villosum 3g, Tangerine peel 5g, Licorice root 3g;

[0056] Step 2: Raw material pretreatment: Wash the chicken, cut it into 3cm x 4cm pieces, soak it in clean water for 1.2 hours, changing the water three times, and drain it. After soaking, the blood removal rate of the chicken reaches 88%;

[0057] Step 3: Marinate: Place the drained chicken in a container, add 4.5g salt, 13g cooking wine, 9g ginger, and 7g garlic, and marinate at 1°C for 4.5 hours, turning the chicken over every hour.

[0058] Step 4: Prepare the broth: Wrap the spices and other ingredients in gauze and place in a pot. Add 800ml of water, the remaining seasonings, ginger, and garlic. Bring to a boil over high heat, then simmer for 40 minutes. The broth was tested for its volatile flavor compounds. Gas chromatography-mass spectrometry revealed over 60 volatile flavor compounds, contributing to the broth's unique flavor profile.

[0059] Step 5: Braising: Place the marinated chicken in the braising broth, bring to a boil over high heat, then simmer for 35 minutes. Keep the broth at 94°C, stirring every 14 minutes. Keep the broth at 21°Bé. Strictly control all parameters during the braising process to ensure optimal braising results.

[0060] Step 6: Let it rest and absorb the flavor: After braising, let the chicken rest in the braising broth for 1.2 hours, then remove and cool. The cooled braised chicken will be golden in color, tender and full of flavor.

[0061] Step 7: Vacuum packaging: put the cooled marinated chicken into food-grade packaging bags, vacuum seal them, and the vacuum degree is 0.082MPa;

[0062] Step 8: Sterilization: High temperature and high pressure sterilization at 121°C for 16 minutes. The product passed the microbial test after sterilization.

[0063] Comparative Example

[0064] Raw material preparation: Weigh 600g of pork (pH value and volatile basic nitrogen content were not tested); spices and seasonings include 30g of ordinary dried chili peppers, 8g of star anise, 5g of cinnamon, etc. (not strictly quantified).

[0065] Processing technology: The pork is simply cleaned and cut into pieces without soaking in water to remove blood; it is marinated with salt, cooking wine, etc. at room temperature for 3 hours (not temperature controlled); the braising soup is simmered based on experience (not timed); the braising time and temperature are controlled by feel; there is no vacuum packaging, and the pork is stored after natural cooling.

[0066] The blood water removal rate was determined by weight method, which measured the amount of blood water precipitated from the meat material before and after soaking, and calculated the removal ratio;

[0067] Weigh the mass of the finished product after braising and the mass of the initial meat raw materials, and calculate the yield rate according to "finished product mass / raw material mass × 100%";

[0068] 5-7 professional judges are selected to score based on color, taste, flavor and other indicators, and the average value is taken to describe the results.

[0069] The plate count method was used to detect the total number of bacteria, and the MPN method was used to detect the coliform group to obtain microbial indicators.

[0070] In Examples 1 and 3, volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS); in Example 2, the contents of flavor amino acids and nucleotides were detected by high performance liquid chromatography (HPLC).

[0071] Get the following table 1

[0072]

[0073]

[0074] The table above clearly demonstrates that all three examples adhere strictly to the raw material range and process parameters of the patented solution. All test data is complete and meets expectations, validating the feasibility and stability of the proposed sauce-marinated product processing solution. The standardized production of different meat ingredients within a unified process framework, resulting in stable product quality and outstanding flavor, fully demonstrates that the solution effectively addresses the pain points of traditional processes.

[0075] The above is only an embodiment of the present invention, and the common knowledge such as the specific structure and characteristics of the scheme is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the structure of the present invention, several variations and improvements can be made, which should also be regarded as the scope of protection of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A marinated product, characterized in that: The invention comprises the following raw materials in weight fractions: 500-800 parts of meat raw materials, 20-40 parts of Guizhou local dried chili peppers, 5-10 parts of star anise, 3-8 parts of cinnamon bark, 2-5 parts of bay leaves, 5-10 parts of peppercorns, 10-20 parts of ginger, 10-15 parts of garlic, 20-30 parts of soy sauce, 15-25 parts of cooking wine, 10-20 parts of rock sugar, 5-10 parts of salt and 3-5 parts of monosodium glutamate.

2. The marinated product according to claim 1, characterized in that: The meat raw material is one of pork, beef or chicken.

3. A marinated product according to claim 2, characterized in that: The pH value of the meat raw material is 5.8-6.2, and the volatile basic nitrogen content is ≤15mg / 100g.

4. The marinated product according to claim 3, characterized in that: The Guizhou local dried chili peppers are one or more of Zunyi Chaotian peppers and Huaxi peppers.

5. The marinated product according to claim 4, characterized in that: The invention also includes the following auxiliary materials in parts by weight: 2-5 parts of galangal, 1-3 parts of tsaoko, 0.5-2 parts of cloves, 1-3 parts of amomum villosum, 2-5 parts of dried tangerine peel, and 1-3 parts of liquorice.

6. The soy sauce and marinated product and processing technology according to claim 5, characterized in that: The following steps are involved: Step 1: Raw material pretreatment: Clean the meat, cut into even-sized pieces, soak in clean water for 1-2 hours to remove blood, and drain. Step 2: Marinate: Place the drained meat ingredients into a container, add some salt, cooking wine, ginger, and garlic, and marinate at 0-4°C for 4-6 hours; Step 3: Prepare the braising liquid: Wrap the spices of dried chili peppers, star anise, cinnamon, bay leaves, Sichuan peppercorns, and auxiliary ingredients of galangal, tsaoko, cloves, amomum villosum, tangerine peel, and licorice in gauze to form a spice bag, put it into a pot, add appropriate amount of water, then add the remaining salt, MSG, soy sauce, rock sugar, cooking wine and other seasonings, then add ginger and garlic, bring to a boil over high heat, then simmer on low heat for 30-40 minutes to make the braising liquid; Step 4: Braising: Put the marinated meat ingredients into the braising soup, bring to a boil over high heat, then turn to low heat and simmer for 30-60 minutes. Keep the braising soup temperature at 90-95℃ during the braising process. Step 5: Let it stand and let the flavors absorb: After braising, leave the meat ingredients in the braising soup and let it stand for 1-2 hours to allow it to fully absorb the flavors. Then take it out and let it cool.

7. The sauce-marinated product and processing technology according to claim 6, characterized in that: In the step 4, the meat ingredients are turned over every 10-15 minutes during the braising process, and the Baume degree of the braising soup is controlled at 18-22°Bé.

8. The sauce-marinated product and processing technology according to claim 7, characterized in that: The method further includes step 6 of vacuum packaging: placing the cooled marinated product into a food-grade packaging bag, vacuum sealing the bag, and achieving a vacuum degree of 0.08-0.09 MPa; Step 7: Sterilization: Use high temperature and high pressure sterilization, the sterilization conditions are 121℃, 15-20 minutes.

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