Bacteriostatic marinating material bag for prolonging shelf life of marinated meat of Chinese hamburger

Abstract

The invention relates to the technical field of food processing, in particular to an antibacterial marinating material bag for prolonging the shelf life of marinated meat of Chinese hamburgers. Comprising the following raw material components in parts by weight: 15-25 parts of star anise, 10-20 parts of cinnamon, 2-15 parts of Chinese prickly ash, 8-18 parts of fennel, 5-12 parts of amomum tsao-ko, 1-3 parts of clove, 3-8 parts of fructus amomi, 5-10 parts of galangal, 30-50 parts of edible salt and 5-15 parts of glucose; the bacteriostatic agent bag is prepared from the following raw material components in parts by weight: 2 to 8 parts of rosemary extract, 0.05 to 0.2 part of natamycin, 0.01 to 0.1 part of nisin and 3 to 10 parts of L-sodium lactate. The invention provides a natural antibacterial scheme which can effectively inhibit the growth of microorganisms, is stable in effect, does not influence or even improves the original flavor of the stewed meat, and has important application value.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to an antibacterial braising spice packet for extending the shelf life of braised meat in roujiamo (Chinese hamburger). Background Technology

[0002] As a traditional Chinese snack, the flavor and quality of the braised pork in roujiamo (Chinese hamburger) are crucial. Braised pork is typically made from pork and simmered for a long time in a broth made with various spices, resulting in a rich aroma and unique taste. However, because braised pork is rich in protein, fat, and water, it is highly susceptible to microbial contamination and spoilage during processing, storage, and sales, leading to a shortened shelf life. This not only causes significant economic losses but also limits its industrial production and cross-regional sales. Therefore, how to effectively extend the shelf life of braised pork while maintaining its traditional flavor has become a key technical problem that urgently needs to be solved in the development of the roujiamo industry.

[0003] Currently, common methods for preserving meat products include high-temperature sterilization and the addition of chemical preservatives. However, high-temperature treatment can severely affect the texture, taste, and flavor of braised meat, leading to a decline in product quality. Furthermore, the safety of chemically synthesized preservatives is increasingly questioned by consumers, making it difficult to meet market demands for clean labels and natural, healthy products. While some natural spices possess certain antibacterial properties, their antibacterial effect is limited and unstable under traditional braising conditions, failing to significantly extend shelf life on its own. In addition, improper processing, such as adding antibacterial components too early or prolonged cooking at high temperatures, can easily lead to their degradation and inactivation. Summary of the Invention

[0004] This invention provides a natural antibacterial solution that can effectively inhibit the growth of microorganisms, has a stable effect, and does not affect or even enhance the original flavor of braised meat, which has important application value.

[0005] The technical solution adopted in this invention is: an antibacterial braising spice packet for extending the shelf life of braised meat in roujiamo (Chinese hamburger), comprising:

[0006] The basic spice packet consists of the following ingredients by weight: 15-25 parts star anise, 10-20 parts cinnamon, 2-15 parts Sichuan peppercorns, 8-18 parts fennel seeds, 5-12 parts cardamom, 1-3 parts cloves, 3-8 parts amomum villosum, 5-10 parts galangal, 30-50 parts salt, and 5-15 parts glucose.

[0007] The antibacterial agent package consists of the following raw material components in parts by weight: 2-8 parts rosemary extract, 0.05-0.2 parts natamycin, 0.01-0.1 parts nisin, and 3-10 parts sodium L-lactic acid.

[0008] As a further improvement of the present invention, the rosemary extract is obtained by supercritical CO2 extraction and the total content of rosmarinic acid and saurischia acid in the rosemary extract is not less than 15%.

[0009] As a further improvement of the present invention, the weight ratio of natamycin to nisin is (1.5-10):1, and natamycin and nisin are microencapsulated using β-cyclodextrin.

[0010] As a further improvement of the present invention, the particle size of the raw material components in the basic spice packet is in the range of 80-200 mesh.

[0011] A method for extending the shelf life of braised meat in roujiamo (Chinese hamburger) using the above-mentioned antibacterial spice packet includes the following steps:

[0012] Step 1, brine preparation: Add water, basic seasonings (soy sauce, cooking wine, rock sugar, ginger, scallions), and basic brine spice packet to a cooking container, bring to a boil, and then maintain a simmer for 10-20 minutes to obtain the basic brine.

[0013] Step 2, Adding antibacterial agent: When the temperature of the base brine drops to 70-85℃, add the antibacterial agent packet and stir well;

[0014] Step 3, braising: Put the pre-treated pork into the braising liquid obtained in step 2, bring to a boil over high heat, then reduce to low heat and maintain the temperature of the braising liquid at 90-95℃ for 1.5-3 hours.

[0015] Step 4, Simmering and Cooling: After braising, turn off the heat and let the braised meat cool naturally to room temperature in the braising liquid.

[0016] Step 5, Post-antibacterial treatment: Remove the cooled braised meat, drain the braising liquid, and soak it in a special antibacterial soaking solution that has been prepared with an antibacterial agent packet and cooled to 4-10℃ for 15-45 minutes.

[0017] Step 6, Draining and Storage: Remove the braised meat, drain the surface liquid, and store it under refrigeration conditions at 0-4℃.

[0018] As a further improvement of the present invention, the amount of water added in step one is: 1500-2500ml of water per 1kg of pork.

[0019] As a further improvement of the present invention, the basic seasonings in step one include, per 1kg of pork: 30-60g soy sauce, 20-50g cooking wine, 10-30g rock sugar, 10-20g ginger slices, and 10-20g scallion segments.

[0020] As a further improvement of the present invention, the special antibacterial soaking solution in step five is prepared by the following method: take the antibacterial agent packet, add 20-50 times its weight of water, boil and simmer over low heat for 30-60 minutes, filter, and cool the filtrate to 4-10℃ for later use.

[0021] As a further improvement of the present invention, the optimal soaking time in step five is 20-30 minutes, and the optimal temperature of the soaking solution is 6-8°C.

[0022] The beneficial effects of this invention are as follows: This invention combines a base spice packet with a specific ratio of natural spices with an antibacterial agent packet composed of rosemary extract, natamycin, nisin, and L-sodium lactate. It employs an innovative process of adding the antibacterial agent in stages (combining mid-stage addition during braising with low-temperature soaking in the later stages). This synergistic effect of the components effectively solves the technical problem of antibacterial inactivation caused by high-temperature braising. While perfectly preserving the traditional flavor and texture of the braised meat in roujiamo (Chinese hamburger), it significantly inhibits the growth and reproduction of microorganisms, extends its shelf life under refrigeration conditions of 0-4℃, and greatly enhances the product's hygiene, safety, and commercial value. Detailed Implementation

[0023] To make the technical problems, technical solutions, and beneficial effects to be solved by this application clearer, the following detailed description is provided in conjunction with embodiments. It should be understood that the embodiments described herein are merely illustrative of this application and are not intended to limit this application.

[0024] This invention provides an antibacterial braising spice packet for extending the shelf life of braised meat in roujiamo (Chinese hamburger), comprising:

[0025] The basic spice packet consists of the following ingredients by weight: 15-25 parts star anise, 10-20 parts cinnamon, 2-15 parts Sichuan peppercorns, 8-18 parts fennel seeds, 5-12 parts cardamom, 1-3 parts cloves, 3-8 parts amomum villosum, 5-10 parts galangal, 30-50 parts salt, and 5-15 parts glucose.

[0026] The antibacterial agent package consists of the following raw material components in parts by weight: 2-8 parts rosemary extract, 0.05-0.2 parts natamycin, 0.01-0.1 parts nisin, and 3-10 parts sodium L-lactic acid.

[0027] In this invention, rosemary extract is obtained by supercritical CO2 extraction, and the total content of carrageenan and rosmarinic acid in the rosemary extract is not less than 15%.

[0028] In this invention, the weight ratio of natamycin to nisin is (1.5-10):1, and natamycin and nisin are microencapsulated using β-cyclodextrin.

[0029] In this invention, the particle size of the raw material components in the basic spice packet is in the range of 80-200 mesh.

[0030] A method for extending the shelf life of braised meat in roujiamo (Chinese hamburger) using the above-mentioned antibacterial spice packet includes the following steps:

[0031] Step 1, brine preparation: Add water, basic seasonings (soy sauce, cooking wine, rock sugar, ginger, scallions), and basic brine spice packet to a cooking container, bring to a boil, and then maintain a simmer for 10-20 minutes to obtain the basic brine.

[0032] Step 2, Adding antibacterial agent: When the temperature of the base brine drops to 70-85℃, add the antibacterial agent packet and stir well;

[0033] Step 3, braising: Put the pre-treated pork into the braising liquid obtained in step 2, bring to a boil over high heat, then reduce to low heat and maintain the temperature of the braising liquid at 90-95℃ for 1.5-3 hours.

[0034] Step 4, Simmering and Cooling: After braising, turn off the heat and let the braised meat cool naturally to room temperature in the braising liquid.

[0035] Step 5, Post-antibacterial treatment: Remove the cooled braised meat, drain the braising liquid, and soak it in a special antibacterial soaking solution that has been prepared with an antibacterial agent packet and cooled to 4-10℃ for 15-45 minutes.

[0036] Step 6, Draining and Storage: Remove the braised meat, drain the surface liquid, and store it under refrigeration conditions at 0-4℃.

[0037] The amount of water added in step one of this invention is 1500-2500ml per 1kg of pork.

[0038] The basic seasonings in step one of this invention include, per 1kg of pork: 30-60g soy sauce, 20-50g cooking wine, 10-30g rock sugar, 10-20g ginger slices, and 10-20g scallion segments.

[0039] The special antibacterial soaking solution in step five of this invention is prepared as follows: Take the antibacterial agent packet, add 20-50 times its weight of water, boil, simmer over low heat for 30-60 minutes, filter, and cool the filtrate to 4-10℃ for later use.

[0040] In step five of this invention, the optimal soaking time is 20-30 minutes, and the optimal temperature of the soaking solution is 6-8℃.

[0041] Example 1:

[0042] An antibacterial braising spice packet for extending the shelf life of braised meat in roujiamo (Chinese hamburger) has the following components:

[0043] Basic spice packet: Weigh out 20 parts star anise, 15 parts cinnamon, 10 parts Sichuan peppercorns, 12 parts fennel seeds, 8 parts cardamom, 2 parts cloves, 5 parts amomum villosum, 8 parts galangal, 40 parts salt, and 10 parts glucose. Crush all solid spices and pass them through a 100-mesh sieve. Then mix them evenly with the salt and glucose, and divide them into non-woven fabric packets, each weighing approximately 130g.

[0044] Antibacterial agent packet: Weigh 5 parts of rosemary extract extracted by supercritical CO2 (total content of 18% rosmarinic acid and carrageenan), 0.1 parts of natamycin encapsulated with β-cyclodextrin, 0.02 parts of nisin encapsulated with β-cyclodextrin (natamycin to Nisin ratio 5:1), and 6 parts of sodium L-lactate. Mix the above ingredients thoroughly and package them into heat-resistant filter paper packets, each packet containing approximately 11.12g.

[0045] The method for extending the shelf life of braised meat in roujiamo (Chinese hamburger) using the above-mentioned antibacterial spice packet includes the following steps:

[0046] (I) Preparation of brine: Take 5kg of pre-treated pork foreleg meat (cut into large pieces and blanched). Add 10L of water to a large stockpot, along with the basic seasonings: 250g soy sauce, 200g cooking wine, 100g rock sugar, 80g ginger slices, 80g scallion segments, and one packet of basic brine spice mix (approximately 130g). Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes to obtain a fragrant basic brine.

[0047] (II) Addition of antibacterial agent: Stop heating and allow the brine to cool down naturally. When the center temperature of the brine is measured to be 78℃ using a thermometer, add one packet of antibacterial agent (about 11.12g) and stir until its contents are completely dissolved and dispersed.

[0048] (III) Braising: Put 5kg of blanched pork pieces into the braising liquid, bring it to a boil again over high heat, then immediately turn to low heat and control the heat to keep the temperature of the braising liquid stable at 92±1℃, and braise for 2 hours.

[0049] (iv) Braising and cooling: After the braising time is up, turn off the heat, cover the pot, and let the braised meat simmer naturally in the braising liquid and slowly cool to room temperature (about 25°C). This process takes about 6 hours, allowing the braised meat to fully absorb the flavor.

[0050] (V) Post-antibacterial treatment: (1) Preparation of special antibacterial soaking solution: Take another packet of antibacterial agent (about 11.12g), put it in a small pot, add 400ml of water, bring to a boil, then simmer over low heat for 40 minutes. Filter out the residue with a fine sieve to obtain a clear antibacterial solution, and place this antibacterial solution in an ice water bath to cool to 7°C for later use. (2) Take out the cooled braised meat, drain the surface braising liquid, and then completely immerse it in the prepared 7°C antibacterial soaking solution for 25 minutes.

[0051] (vi) Draining and storage: Remove the braised meat, drain the surface liquid, put it in a sterile food storage container, and immediately transfer it to a refrigerator at 4°C for cold storage.

[0052] Example 2:

[0053] An antibacterial braising spice packet for extending the shelf life of braised meat in roujiamo (Chinese hamburger) has the following components:

[0054] Basic spice packet: Weigh out 25 parts star anise, 10 parts cinnamon, 15 parts Sichuan peppercorns, 8 parts fennel seeds, 12 parts cardamom, 1 part cloves, 8 parts amomum villosum, 5 parts galangal, 50 parts salt, and 5 parts glucose. Crush all solid spices and pass them through a 150-mesh sieve. Then mix them evenly with the salt and glucose, and divide them into non-woven fabric packets, each weighing approximately 138g.

[0055] Antibacterial agent packet: Weigh 8 parts of rosemary extract extracted by supercritical CO2 (total content of rosmarinic acid and caryopsisic acid is 16%), 0.15 parts of natamycin encapsulated with β-cyclodextrin, 0.015 parts of nisin encapsulated with β-cyclodextrin (natamycin to Nisin ratio is 10:1), and 10 parts of sodium L-lactate. Mix the above ingredients thoroughly and package them into heat-resistant filter paper packets, each packet weighing approximately 18.165g.

[0056] The method for extending the shelf life of braised meat in roujiamo (Chinese hamburger) using the above-mentioned antibacterial spice packet includes the following steps:

[0057] (I) Preparation of brine: Take 5 kg of pre-treated pork belly (cut into large pieces and blanched). Add 11 L of water to a large stockpot, along with the basic seasonings: 300 g soy sauce, 100 g cooking wine, 150 g rock sugar, 50 g ginger slices, 100 g scallion segments, and one packet of basic brine spice mix (approximately 138 g). Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes to obtain the basic brine.

[0058] (II) Addition of antibacterial agent: Stop heating and allow the brine to cool down naturally. When the center temperature of the brine is measured to be 85℃ using a thermometer, add one packet of antibacterial agent (about 18.165g) and stir until its contents are completely dissolved and dispersed.

[0059] (III) Braising: Put 5kg of blanched pork pieces into the braising liquid, bring it to a boil again over high heat, then immediately turn to low heat and control the heat to keep the temperature of the braising liquid stable at 95±1℃ for 1.5 hours.

[0060] (iv) Simmering and cooling: After the simmering time is up, turn off the heat, cover the pot, and let the braised meat simmer naturally in the broth and slowly cool to room temperature (about 25°C). This process takes about 5 hours.

[0061] (V) Post-antibacterial treatment: (1) Preparation of special antibacterial soaking solution: Take another packet of antibacterial agent (about 18.165g), put it in a small pot, add 545ml of water (30 times its weight), bring to a boil, then simmer over low heat for 60 minutes. Filter out the residue with a fine sieve to obtain a clear antibacterial solution, and place this antibacterial solution in an ice water bath to cool to 10℃ for later use. (2) Take out the cooled braised meat, drain the surface braising liquid, and then completely immerse it in the prepared 10℃ antibacterial soaking solution for 45 minutes.

[0062] (vi) Draining and storage: Remove the braised meat, drain the surface liquid, put it in a sterile food storage container, and immediately transfer it to a refrigerator at 4°C for cold storage.

[0063] Example 3:

[0064] An antibacterial braising spice packet for extending the shelf life of braised meat in roujiamo (Chinese hamburger) has the following components:

[0065] Basic spice packet: Weigh out 15 parts star anise, 20 parts cinnamon, 2 parts Sichuan peppercorns, 18 parts fennel seeds, 5 parts cardamom, 3 parts cloves, 3 parts amomum villosum, 10 parts galangal, 30 parts salt, and 15 parts glucose. Crush all solid spices and pass them through an 80-mesh sieve. Then mix them evenly with the salt and glucose, and divide them into non-woven fabric packets, each weighing approximately 121g.

[0066] Antibacterial agent packet: Weigh 2 parts of rosemary extract extracted by supercritical CO2 (total content of 20% rosmarinic acid and carrageenan), 0.05 parts of natamycin encapsulated with β-cyclodextrin, 0.01 parts of nisin encapsulated with β-cyclodextrin (natamycin to Nisin ratio 5:1), and 3 parts of sodium L-lactate. Mix the above ingredients thoroughly and package them into heat-resistant filter paper packets, approximately 5.06g per packet.

[0067] The method for extending the shelf life of braised meat in roujiamo (Chinese hamburger) using the above-mentioned antibacterial spice packet includes the following steps:

[0068] (I) Preparation of brine: Take 5kg of pre-treated pork hind leg meat (cut into large pieces and blanched). Add 9L of water to a large stockpot, along with the basic seasonings: 150g soy sauce, 250g cooking wine, 50g rock sugar, 100g ginger slices, 50g scallion segments, and one packet of basic brine spice mix (approximately 121g). Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes to obtain the basic brine.

[0069] (II) Addition of antibacterial agent: Stop heating and allow the brine to cool down naturally. When the center temperature of the brine is measured to be 70℃ using a thermometer, add one packet of antibacterial agent (about 5.06g) and stir until its contents are completely dissolved and dispersed.

[0070] (III) Braising: Put 5kg of blanched pork pieces into the braising liquid, bring it to a boil again over high heat, then immediately turn to low heat and control the heat to keep the temperature of the braising liquid stable at 90±1℃, and braise for 3 hours.

[0071] (iv) Simmering and cooling: After the simmering time is up, turn off the heat, cover the pot, and let the braised meat simmer naturally in the broth and slowly cool to room temperature (about 25°C). This process takes about 7 hours.

[0072] (V) Post-antibacterial treatment: (1) Preparation of special antibacterial soaking solution: Take another packet of antibacterial agent (about 5.06g), put it in a small pot, add 253ml of water (50 times its weight), bring to a boil, then simmer for 30 minutes. Filter out the residue with a fine sieve to obtain a clear antibacterial solution. Place this antibacterial solution in an ice water bath to cool to 4℃ for later use. (2) Take out the cooled braised meat, drain the surface braising liquid, and then completely immerse it in the prepared 4℃ antibacterial soaking solution for 15 minutes.

[0073] Draining and storage: Remove the braised meat, drain the surface liquid, place it in a sterile food storage container, and immediately transfer it to a refrigerator at 4°C for cold storage.

[0074] As can be seen from Examples 1-3 above, the antibacterial spice packet and its application method provided by the present invention can significantly extend the shelf life of braised meat. To quantify its preservation effect, the braised meat products obtained in Examples 1-3 and the comparative examples (traditional method, i.e., without adding antibacterial agent packets and without antibacterial post-treatment steps) were subjected to follow-up tests on microbiological and sensory indicators. The results are shown in the table below (quality changes of braised meat in different treatment groups under 4℃ refrigeration conditions).

[0075]

[0076] The national standard safety limit for total bacterial count is ≤10. 6 CFU / g. In the table, the total bacterial count of the comparative sample on day 5 exceeded the national standard minimum safety limit for total bacterial count, and the sample on day 7 was spoiled and not tested. Sensory evaluation is based on a comprehensive assessment of color, aroma, taste, and texture; a score below 7.0 is considered unacceptable.

[0077] The test results in the table above show that the total bacterial count of the braised meat prepared using the comparative method (traditional process) reached 2.8 × 10⁻⁶ after being stored at 4°C for 5 days. 7 The CFU / g level far exceeded national safety standards, and sensory evaluation also indicated that the product had deteriorated, with a shelf life of only 3-5 days, consistent with conventional wisdom. Examples 1-3: All treatment groups using the proposed solution showed a significantly extended shelf life: (1) Example 1 (with moderate proportions and process parameters) showed the best results, with the total bacterial count (8.8 × 10⁻⁶) remaining at 8.8 × 10⁻⁶ until day 14. 5(1) The CFU / g content is still within the national standard safety limit, and the sensory quality is still acceptable, with a shelf life of 14 days; (2) Example 2 (highest antibacterial agent content, but short brining time) had a slightly excessive total bacterial count on the 14th day (1.2×10). 6 (3) Example 3 (lowest antibacterial agent content, long brining time) The total number of colonies was close to the critical value on the 10th day, and the shelf life reached 10 days, which was still more than twice the comparison ratio.

[0078] In summary, the antibacterial spice packet for extending the shelf life of roujiamo (Chinese hamburger) braised meat of the present invention effectively overcomes the problems of easy inactivation and poor effect of antibacterial components in traditional braising processes through specific antibacterial component compounding, microencapsulation protection, and a two-stage antibacterial process of "adding to the braising liquid + low-temperature soaking". Under different ratios and process parameters, it can stably extend the shelf life of roujiamo braised meat under 4℃ refrigeration conditions to 10-14 days, and can well maintain the original sensory quality of the product. It provides an efficient and reliable solution to the technical problem of preserving braised meat products and has extremely high market application value.

[0079] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. An antibacterial braising spice packet for extending the shelf life of braised meat in roujiamo (Chinese hamburger), characterized in that, include: The basic spice packet consists of the following ingredients by weight: 15-25 parts star anise, 10-20 parts cinnamon, 2-15 parts Sichuan peppercorns, 8-18 parts fennel seeds, 5-12 parts cardamom, 1-3 parts cloves, 3-8 parts amomum villosum, 5-10 parts galangal, 30-50 parts salt, and 5-15 parts glucose. The antibacterial agent package consists of the following raw material components in parts by weight: 2-8 parts rosemary extract, 0.05-0.2 parts natamycin, 0.01-0.1 parts nisin, and 3-10 parts sodium L-lactic acid.

2. The antibacterial braising spice packet for extending the shelf life of braised meat in roujiamo (Chinese hamburger) according to claim 1, characterized in that, The rosemary extract was obtained by supercritical CO2 extraction, and the total content of rosmarinic acid and saurischia acid in the rosemary extract was not less than 15%.

3. The antibacterial braising spice packet for extending the shelf life of braised meat in roujiamo (Chinese hamburger) according to claim 1, characterized in that, The weight ratio of natamycin to nisin is (1.5-10):1, and natamycin and nisin are microencapsulated using β-cyclodextrin.

4. The antibacterial braising spice packet for extending the shelf life of braised meat in roujiamo (Chinese hamburger) according to claim 1, characterized in that, The particle size of the raw material components in the basic spice packet is in the range of 80-200 mesh.

5. A method for extending the shelf life of braised meat in roujiamo (Chinese hamburger) using the antibacterial spice packet according to any one of claims 1-4, characterized in that, Includes the following steps: Step 1, brine preparation: Add water, basic seasonings (soy sauce, cooking wine, rock sugar, ginger, scallions), and basic brine spice packet to a cooking container, bring to a boil, and then maintain a simmer for 10-20 minutes to obtain the basic brine. Step 2, Adding antibacterial agent: When the temperature of the base brine drops to 70-85℃, add the antibacterial agent packet and stir well; Step 3, braising: Put the pre-treated pork into the braising liquid obtained in step 2, bring to a boil over high heat, then reduce to low heat and maintain the temperature of the braising liquid at 90-95℃ for 1.5-3 hours. Step 4, Simmering and Cooling: After braising, turn off the heat and let the braised meat cool naturally to room temperature in the braising liquid. Step 5, Post-antibacterial treatment: Remove the cooled braised meat, drain the braising liquid, and soak it in a special antibacterial soaking solution that has been prepared with an antibacterial agent packet and cooled to 4-10℃ for 15-45 minutes. Step 6, Draining and Storage: Remove the braised meat, drain the surface liquid, and store it under refrigeration conditions at 0-4℃.

6. A method for extending the shelf life of braised meat in roujiamo (Chinese hamburger) using an antibacterial spice packet according to claim 5, characterized in that, The amount of water added in step one is 1500-2500ml per 1kg of pork.

7. A method for extending the shelf life of braised meat in roujiamo (Chinese hamburger) using an antibacterial spice packet according to claim 5, characterized in that, The basic seasonings in step one, calculated per 1kg of pork, include: 30-60g soy sauce, 20-50g cooking wine, 10-30g rock sugar, 10-20g ginger slices, and 10-20g scallion segments.

8. A method for extending the shelf life of braised meat in roujiamo (Chinese hamburger) using an antibacterial spice packet according to claim 5, characterized in that, The special antibacterial soaking solution in step five is prepared as follows: Take the antibacterial agent packet, add 20-50 times its weight of water, boil, simmer over low heat for 30-60 minutes, filter, and cool the filtrate to 4-10℃ for later use.

9. A method for extending the shelf life of braised meat in roujiamo (Chinese hamburger) using an antibacterial spice packet according to claim 8, characterized in that, The optimal soaking time in step five is 20-30 minutes, and the optimal temperature of the soaking solution is 6-8℃.

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