Convenient instant sheep offal prefabricated dish and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a convenient instant sheep offal prefabricated dish and a preparation method thereof. The preparation method comprises the following steps: (1) preparing bone soup; (2) preparing precooked sheep entrails; (3) cutting the precooked sheep entrails into strips or blocks, adding water and a second complex microbial inoculant for fermentation, and after fermentation is finished, sterilizing and filtering to obtain treated sheep entrails; (4) adding bone soup into the treated sheep entrails, adding a spice bag and a third seasoning bag, uniformly stirring, heating to boil, then cooking, fishing out, cooling in the air, and cutting into shreds or small blocks with uniform sizes to obtain the sheep entrails; and (5) separately packaging the sheep entrails prepared in the step (4), the bone soup prepared in the step (1), the fourth seasoning bag and mutton fat, and sterilizing to obtain the convenient instant sheep entrails prefabricated dish. The prepared sheep entrails are high in storage stability, low in exudation rate of the sheep entrails juice and high in quality and safety after being stored for a long time.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a convenient ready-to-eat sheep offal prefabricated dish and a preparation method thereof. Background Art

[0002] With the acceleration of people's living rhythm, prefabricated dishes are increasingly favored by consumers. As an ingredient with a unique flavor, sheep offal is deeply loved by some consumers. The convenient ready-to-eat sheep offal prefabricated dish is a convenient food that combines traditional flavors with modern food processing technologies, suitable for consumers in a fast-paced life. After a series of technological processes such as washing, pre-boiling, cutting, seasoning, sterilization, and packaging of sheep offal (such as sheep tripe, sheep liver, sheep heart, sheep lungs, etc.), it is made into a product that can be directly eaten or can be eaten simply by heating.

[0003] Food safety issues, especially microbial contamination, are one of the key points that need to be strictly controlled during the production process of prefabricated dishes. Sheep offal prefabricated dishes usually undergo sterilization treatment after packaging to extend the shelf life and ensure food safety. However, even after such treatment, when stored under refrigerated conditions, there are still some low-temperature-resistant microorganisms that can survive and reproduce under suitable conditions. Listeria monocytogenes ( Listeria monocytogenes , abbreviated as L. monocytogenes) is an important foodborne pathogen that widely exists in the natural environment and food. This Gram-positive bacillus can survive under low-temperature conditions, has strong drug resistance and virulence, and can cause listeriosis. The susceptible populations are mainly newborns, the elderly, pregnant women, and people with low immune function. However, the detection of L. monocytogenes during the storage of sheep offal prefabricated dishes has not received sufficient attention at present.

[0004] The juice leakage rate of sheep offal prefabricated dishes is an important index for evaluating the quality change of sheep offal during storage. When too much juice leaks from the sheep offal, it will cause the following problems: the meat quality deteriorates, the palatability decreases, the color changes, and the overall sensory quality decreases, etc. The juice leakage rate of commercially available sheep offal prefabricated products is high, and the quality of long-term stored sheep offal significantly decreases, which cannot meet the requirements of consumers for high-quality sheep offal.

[0005] Therefore, there is an urgent need for a safe and high-quality convenient ready-to-eat sheep offal prefabricated dish and a preparation method thereof. Summary of the Invention

[0006] The purpose of the present invention is to provide a convenient ready-to-eat sheep offal prefabricated dish and a preparation method thereof.

[0007] In order to achieve the above purpose, the present invention provides the following technical solutions: A preparation method of a convenient ready-to-eat sheep offal prefabricated dish, comprising the following steps: (1)Add water to the washed sheep bones and chicken skeletons, heat to boiling, skim off the floating foam, add the first spice packet, and boil for 4 - 6 hours. Then filter to obtain bone broth. (2)Clean the sheep tripe, sheep heart, sheep lungs, and sheep intestines, add water, add the first compound bacterium agent, and ferment. After fermentation, sterilize, add the second spice packet, bring to a boil over high heat, and pre - cook. After pre - cooking, filter and rinse with clean water to obtain pre - cooked sheep offal; the first compound bacterium agent includes Lactobacillus bulgaricus, Staphylococcus xylosus, and Pediococcus pentosaceus. (3)Cut the pre - cooked sheep offal into strips or pieces, add water and the second compound bacterium agent for fermentation. After fermentation, sterilize and filter to obtain processed sheep offal; the second compound bacterium agent includes Saccharomyces cerevisiae, Lactobacillus gasseri, and Lactobacillus plantarum. (4)Add the bone broth to the processed sheep offal, add the spice packet and the third spice packet, stir well, heat to boiling, then cook at 80 - 85°C for 20 - 30 minutes, remove, cool, and cut into uniformly sized shreds or small pieces to obtain sheep offal. (5)Separate and package the sheep offal prepared in step (4), the bone broth prepared in step (1), the fourth spice packet, and sheep fat, and sterilize to obtain a convenient ready - to - eat pre - prepared dish of sheep offal.

[0008] Preferably, the conditions for pre - cooking in step (2) are: pre - cook at 90 - 100°C for 5 - 10 minutes.

[0009] Preferably, based on the amount of water added in step (2), the dosage of Lactobacillus bulgaricus is (2 - 6)×10 8 CFU / mL of water, the dosage of Staphylococcus xylosus is (8 - 12)×10 8 CFU / mL of water, and the dosage of Pediococcus pentosaceus is (14 - 17)×10 8 CFU / mL of water.

[0010] Preferably, the fermentation conditions in step (2) are: ferment at 30 - 40°C for 15 - 20 hours.

[0011] Preferably, based on the amount of water added in step (3), the dosage of Saccharomyces cerevisiae is (1 - 3)×10 8 CFU / mL of water, the dosage of Lactobacillus gasseri is (6 - 9)×10 8 CFU / mL of water, and the dosage of Lactobacillus plantarum is (11 - 13)×10 8 CFU / mL of water.

[0012] Preferably, the fermentation conditions in step (3) are: ferment at 30 - 40°C for 20 - 25 hours.

[0013] Preferably, the spice packet in step (4) comprises the following raw materials in parts by mass: 1-10 parts of Clausena excavata, 1-10 parts of Origanum vulgare, 1-10 parts of bay leaves, 1-10 parts of nutmeg, 10-20 parts of star anise, 1-10 parts of Chinese prickly ash, 1-15 parts of fennel, and 1-10 parts of cinnamon leaves.

[0014] Preferably, the spice packet in step (4) comprises the following raw materials in parts by mass: 6-10 parts of Clausena excavata, 2-7 parts of Origanum vulgare, 3-8 parts of bay leaves, 2-4 parts of nutmeg, 15-20 parts of star anise, 1-3 parts of Chinese prickly ash, 5-10 parts of fennel, and 2-5 parts of cinnamon leaves.

[0015] Preferably, the spice packet comprises the following raw materials in parts by mass: 7 parts of Clausena excavata, 5 parts of Origanum vulgare, 6 parts of bay leaves, 3 parts of nutmeg, 18 parts of star anise, 2 parts of Chinese prickly ash, 6 parts of fennel, and 4 parts of cinnamon leaves.

[0016] Preferably, the first spice packet comprises the following raw materials in parts by mass: 10-15 parts of scallions, 15-20 parts of ginger, and 10-15 parts of garlic.

[0017] Preferably, the second spice packet in step (2) comprises the following raw materials in parts by mass: 10-25 parts of scallions, 5-20 parts of ginger, and 5-20 parts of garlic.

[0018] Preferably, the second spice packet in step (2) comprises the following raw materials in parts by mass: 15-20 parts of scallions, 10-15 parts of ginger, and 10-15 parts of garlic.

[0019] Preferably, the third spice packet in step (4) comprises the following raw materials in parts by mass: 10-20 parts of table salt, 1-15 parts of granulated sugar, 10-30 parts of cooking wine, 5-25 parts of light soy sauce, 1-15 parts of dark soy sauce, 1-15 parts of chicken powder, and 1-10 parts of white pepper powder.

[0020] Preferably, the third spice packet in step (4) comprises the following raw materials in parts by mass: 10-15 parts of table salt, 5-10 parts of granulated sugar, 15-25 parts of cooking wine, 10-20 parts of light soy sauce, 5-10 parts of dark soy sauce, 5-10 parts of chicken powder, and 3-6 parts of white pepper powder.

[0021] The present invention also provides a convenient ready-to-eat prefabricated mutton offal dish prepared by the preparation method.

[0022] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows: 1. The present invention uses a first composite bacterial agent of a specific composition to ferment mutton offal washed with water, which can not only improve the safety of the product, but also improve the quality of mutton offal pre-cooked dishes. The first composite bacterial agent can inhibit the growth and reproduction of harmful microorganisms, adjust the pH value of the fermentation environment, inhibit the survival of pathogenic bacteria, and extend the shelf life of the product under refrigerated conditions through the beneficial metabolites produced during the fermentation process. At the same time, the fermentation process helps to improve the taste, aroma and texture of mutton offal.

[0023] 2. The present invention uses a second composite bacterial agent to perform secondary fermentation on the fermented and pre-cooked mutton offal, thereby reducing the mutton offal juice exudation rate during packaging and storage, and by reducing juice loss, the original flavor and nutrients of the mutton offal can be maintained, thereby improving the sensory quality and nutritional value of the product; on the basis of primary fermentation and pre-cooking, the metabolites produced in the secondary fermentation process help to improve the fiber structure of the mutton offal, enhance the water holding capacity of the meat, and thus reduce juice loss.

[0024] 3. The present invention can reduce the reproduction of Listeria monocytogenes during storage and improve the storage safety of the product by sequentially treating the mutton offal with the first composite bacterial agent and the second composite bacterial agent. Through the two fermentation processes, the pH environment of the mutton offal is not conducive to the reproduction of Listeria monocytogenes. At the same time, due to the improvement of the structure of the meat tissue, the increase of its water holding capacity and the increase of antibacterial substances, it can have a positive impact on the microbial ecology during the subsequent storage period, thereby inhibiting the reproduction of Listeria monocytogenes.

[0025] 4. In the prior art, in order to cover up the mutton smell of mutton offal, the amount of star anise used in the spice formula is often very high. However, if the amount of star anise used is too much, it will also cover up other good flavors of mutton offal, destroy the proper balance between the ingredients and the entire formula, and affect the overall taste experience of the food. The present invention reduces the amount of star anise used and adds other multi-flavor seasonings. Through a unique spice formula and cooking process, the mutton smell of mutton offal can be effectively removed, and at the same time, a strong fragrance is given to the mutton offal, making the product unique in flavor and delicious in taste. It can provide sufficient flavor without making the flavor too strong, and consumers are more accepting. DETAILED DESCRIPTION

[0026] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] The raw materials used in the present invention are all commercially available products: The bacterial strains used in the present invention were all purchased from the Hangzhou Branch of Wuhan Gracilaria Biotechnology Co., Ltd., and the specific product numbers are as follows: Lactobacillus bulgaricus, product number HZB116345; Lactobacillus casei, product number HZB114730; Lactobacillus plantarum, product number HZB121197; Staphylococcus xylosus, HZB113748; Pediococcus pentosaceus, HZB222467, Saccharomyces cerevisiae, HZB141113, Lactobacillus gasseri, HZB138217; Lactobacillus delbrueckii, HZB115420; Lactobacillus acidophilus, HZB115444; Streptococcus thermophilus, HZB196695; Lactobacillus rhamnosus, HZB115392; Bifidobacterium lactis, HZB913495.

[0028] The specific method for cleaning and processing the sheep offal raw materials in the following examples is as follows: Sheep tripe: Select the tripe of an adult sheep, put the tripe into a cleaning pool, rinse the surface dirt and impurities with clean water, then add an appropriate amount of flour and salt, and knead repeatedly to remove the mucus and peculiar smell on the surface of the tripe. Then, rinse it clean with clean water, turn the tripe over, remove the internal fat and sundries, and rinse again with clean water. Finally, blanch the tripe in boiling water for 5 minutes, take it out and rinse with clean water for later use.

[0029] Sheep heart: Soak the sheep heart in clean water for 50 minutes to let the blood in it seep out, then rinse it clean with clean water to remove the fascia and blood vessels on the surface.

[0030] Sheep lung: Connect the trachea of the sheep lung to the faucet, turn on the faucet, let water pour into the sheep lung through the trachea to make the sheep lung expand, then squeeze the sheep lung to squeeze out the blood and impurities in the lung. Repeat several times until the color of the sheep lung turns white and no blood flows out. Then, blanch the sheep lung in boiling water for 7 minutes, take it out and rinse with clean water, and cut it into appropriate-sized pieces for later use.

[0031] Sheep intestine: Soak the sheep intestine in clean water for 30 minutes, then turn the sheep intestine inside out, remove the internal impurities and grease, add an appropriate amount of flour and salt, knead repeatedly, and rinse clean with clean water; blanch the sheep intestine in boiling water for 3 minutes, take it out and rinse with clean water for later use.

[0032] Preparation of the fourth spice packet: Mix salt, monosodium glutamate, ginger powder, garlic powder, and white pepper powder in a mass ratio of 55:18:10:8:9 evenly, and package them into small bags with a powder packaging machine.

[0033] Processing of mutton fat: Cut the mutton fat into small pieces, put them into a pot, add an appropriate amount of water, and heat it over low heat to slowly melt the mutton fat. During the melting process, stir constantly to prevent the mutton fat from sticking to the pot. When the mutton fat is completely melted, skim off the floating foam on the surface, pour the mutton fat into a container, and wait for it to cool and solidify. Cut the cooled and solidified mutton fat into small pieces again, put them into a pot, and then add seasonings of chili powder, clove powder, pepper powder, and Chinese prickly ash powder in a mass ratio of 45:30:20:2. The addition amount of the seasonings accounts for 5% of the mass of the mutton fat. After mixing evenly, heat it over low heat and stir constantly to ensure that the mutton fat can fully absorb the flavor of the spices. After the mutton fat cools, pack it into small bags.

[0034] Example 1: This example provides a convenient ready-to-eat prefabricated mutton offal dish, and the preparation method includes the following steps: (1) Add water to the washed mutton bones and chicken skeletons, heat to boiling, skim off the floating foam, add the first spice packet, and boil for 5 h, then filter to obtain bone broth; the mass ratio of mutton bones to chicken skeletons is 8:5; the mass of water is 4 times the total mass of mutton bones and chicken skeletons. The mass ratio of water to the first spice packet is 100:1.7. The first spice packet includes the following raw materials in parts by mass: 12 parts of green onions, 17 parts of ginger, and 14 parts of garlic.

[0035] (2) Wash the sheep tripe, sheep heart, sheep lung, and sheep intestine, add water, and the amount of water should just cover the mutton offal raw materials. Add the first compound bacterium agent, and the first compound bacterium agent includes Lactobacillus bulgaricus, Staphylococcus xylosus, and Pediococcus pentosaceus; the dosage of Lactobacillus bulgaricus is 3×10 8 CFU / mL of water, the dosage of Staphylococcus xylosus is 10×10 8 CFU / mL of water, and the dosage of Pediococcus pentosaceus is 15×10 8 CFU / mL of water; carry out fermentation, and the fermentation conditions are anaerobic fermentation at 37 °C for 17 h; after the fermentation is completed, sterilize, add the second spice packet, bring to a boil over high heat, pre-cook at 95 °C for 8 min, filter, and rinse with clean water to obtain pre-cooked mutton offal; the mass ratio of water to the second spice packet is 100:1.8. The second spice packet includes the following raw materials in parts by mass: 16 parts of green onions, 14 parts of ginger, and 11 parts of garlic.

[0036] (3) Cut the pre-cooked mutton offal into strips with a width of 5 cm, add water and the second compound bacterium agent for fermentation, and the second compound bacterium agent includes yeast, Lactobacillus gasseri, and Lactobacillus plantarum; the dosage of yeast is 2×10 8 CFU / mL of water, the dosage of Lactobacillus gasseri is 8×10 8 CFU / mL of water, and the dosage of Lactobacillus plantarum is 12×10 8 CFU / mL of water; the fermentation conditions are anaerobic fermentation at 37 °C for 23 h; the mass ratio of pre-cooked mutton offal to water is 100:80. After the fermentation is completed, sterilize and filter to obtain the processed mutton offal; (4) Add bone broth to the processed sheep offal, add the spice packet and the third seasoning packet, stir well, heat to boiling, then cook at 80 °C for 25 min, remove, cool, and cut into filaments with uniform size of 5.0×0.5×0.5 cm to obtain sheep offal. The mass ratio of the processed sheep offal: bone broth: spice packet: third seasoning packet is 100:77:1.5:1.6. The third seasoning packet includes the following raw materials in parts by mass: 12 parts of table salt, 7 parts of granulated sugar, 20 parts of cooking wine, 13 parts of light soy sauce, 8 parts of dark soy sauce, 6 parts of chicken essence, and 4 parts of white pepper powder. The spice packet includes the following raw materials in parts by mass: 7 parts of Clausena lansium, 5 parts of oregano, 6 parts of bay leaves, 3 parts of nutmeg, 18 parts of star anise, 2 parts of Chinese prickly ash, 6 parts of fennel, and 4 parts of cinnamon leaves.

[0037] (5) Pack 100 g of sheep offal, 200 g of bone broth, 10 g of the fourth seasoning packet, and 10 g of sheep fat separately, and sterilize at 121 °C for 20 min to obtain a convenient ready-to-eat sheep offal prefabricated dish.

[0038] Example 2: This example provides a convenient ready-to-eat sheep offal prefabricated dish, and the preparation method includes the following steps: (1) Add water to the washed sheep bones and chicken skeletons, heat to boiling, skim off the floating foam, add the first seasoning packet, and boil for 4 h, then filter to obtain bone broth; the mass ratio of sheep bones: chicken skeletons is 10:2; the mass of water is 4 times the total mass of sheep bones and chicken skeletons. The mass ratio of water and the first seasoning packet is 100:1. The first seasoning packet includes the following raw materials in parts by mass: 10 parts of green onions, 20 parts of ginger, and 10 parts of garlic.

[0039] (2) Wash the sheep stomach, sheep heart, sheep lungs, and sheep intestines, add water, and the amount of water should just cover the sheep offal raw materials, add the first compound bacterium agent, and the first compound bacterium agent includes Lactobacillus bulgaricus, Staphylococcus xylosus, and Pediococcus pentosaceus; the dosage of Lactobacillus bulgaricus is 2×10 8 CFU / mL of water, the dosage of Staphylococcus xylosus is 8×10 8 CFU / mL of water, and the dosage of Pediococcus pentosaceus is 17×10 8 CFU / mL of water; carry out fermentation, and the fermentation conditions are anaerobic fermentation at 35 °C for 20 h; after fermentation, sterilize, add the second seasoning packet, bring to a boil over high heat, pre-cook at 90 °C for 10 min, filter, and rinse with clean water to obtain pre-cooked sheep offal; the mass ratio of water and the second seasoning packet is 100:3. The second seasoning packet includes the following raw materials in parts by mass: 15 parts of green onions, 15 parts of ginger, and 10 parts of garlic.

[0040] (3) Cut the pre-cooked sheep offal into strips with a width of 5 cm, add water and the second compound bacterium agent for fermentation, and the second compound bacterium agent includes yeast, Lactobacillus gasseri, and Lactobacillus plantarum; the dosage of yeast is 1×10 8CFU / mL of water, and the dosage of Lactobacillus gasseri is 6×10 8 CFU / mL of water, and the dosage of Lactobacillus plantarum is 13×10 8 CFU / mL of water; the fermentation condition is anaerobic fermentation at 35°C for 25 h; the mass ratio of pre-cooked sheep offal to water is 100:80. After fermentation, sterilize and filter to obtain the processed sheep offal; (4)Add bone broth to the processed sheep offal, add the spice packet and the third seasoning packet, stir evenly, heat to boiling, then cook at 78°C for 30 min, take out, cool, and cut into filaments with uniform size of 5.0×0.5×0.5 cm to obtain sheep offal. The mass ratio of the processed sheep offal: bone broth: spice packet: third seasoning packet is 100:75:1.8:1. The third seasoning packet includes the following raw materials in parts by mass: 10 parts of table salt, 10 parts of granulated sugar, 15 parts of cooking wine, 20 parts of light soy sauce, 5 parts of dark soy sauce, 10 parts of chicken essence, and 3 parts of white pepper powder. The spice packet includes the following raw materials in parts by mass: 6 parts of Clausena lansium, 7 parts of Origanum vulgare, 3 parts of bay leaves, 4 parts of nutmeg, 15 parts of star anise, 3 parts of Chinese prickly ash, 5 parts of fennel, and 5 parts of cinnamon leaves.

[0041] (5)Pack 100 g of sheep offal, 200 g of bone broth, 10 g of the fourth seasoning packet, and 10 g of sheep fat packet separately, sterilize at 121°C for 20 min to obtain the convenient ready-to-eat sheep offal prefabricated dish.

[0042] Example 3: This example provides a convenient ready-to-eat sheep offal prefabricated dish, and the preparation method includes the following steps: (1)Add water to the washed sheep bones and chicken skeletons, heat to boiling, skim off the floating foam, add the first seasoning packet, and boil for 6 h, then filter to obtain bone broth; the mass ratio of sheep bones to chicken skeletons is 5:2; the mass of water is 4 times the total mass of sheep bones and chicken skeletons. The mass ratio of water to the first seasoning packet is 100:3. The first seasoning packet includes the following raw materials in parts by mass: 15 parts of green onions, 15 parts of ginger, and 15 parts of garlic.

[0043] (2)Wash the sheep tripe, sheep heart, sheep lung, and sheep intestine, add water, and the amount of water should just cover the sheep offal raw materials, then add the first compound bacterium agent, and the first compound bacterium agent includes Lactobacillus bulgaricus, Staphylococcus xylosus, and Pediococcus pentosaceus; the dosage of Lactobacillus bulgaricus is 6×10 8 CFU / mL of water, the dosage of Staphylococcus xylosus is 12×10 8 CFU / mL of water, and the dosage of Pediococcus pentosaceus is 14×10 8CFU / mL of water; conduct fermentation, and the fermentation conditions are anaerobic fermentation at 40°C for 15 h; after the fermentation is completed, sterilize, add the second spice packet, bring to a boil over high heat, pre-cook at 100°C for 5 min, filter, and rinse with clear water to obtain pre-cooked sheep offal; the mass ratio of water to the second spice packet is 100:1.5. The second spice packet includes the following raw materials in parts by mass: 20 parts of green onions, 10 parts of ginger, and 15 parts of garlic.

[0044] (3) Cut the pre-cooked sheep offal into strips with a width of 5 cm, add water and the second compound bacterium agent for fermentation. The second compound bacterium agent includes yeast, Lactobacillus gasseri, and Lactobacillus plantarum; the dosage of yeast is 3×10 8 CFU / mL of water, the dosage of Lactobacillus gasseri is 9×10 8 CFU / mL of water, the dosage of Lactobacillus plantarum is 11×10 8 CFU / mL of water; the fermentation conditions are anaerobic fermentation at 40°C for 20 h; the mass ratio of pre-cooked sheep offal to water is 100:80. After the fermentation is completed, sterilize and filter to obtain the processed sheep offal. (4) Add bone broth to the processed sheep offal, add the spice packet and the third spice packet, stir evenly, heat to boiling, then cook at 83°C for 20 min, take out, cool, and cut into filaments with uniform size of 5.0×0.5×0.5 cm to obtain sheep offal. The mass ratio of the processed sheep offal: bone broth: spice packet: third spice packet is 100:80:1.2:1. The third spice packet includes the following raw materials in parts by mass: 15 parts of table salt, 5 parts of granulated sugar, 25 parts of cooking wine, 10 parts of light soy sauce, 10 parts of dark soy sauce, 5 parts of chicken essence, and 6 parts of white pepper powder. The spice packet includes the following raw materials in parts by mass: 10 parts of Clausena lansium, 2 parts of oregano, 8 parts of bay leaves, 2 parts of nutmeg, 20 parts of star anise, 1 part of Chinese prickly ash, 10 parts of fennel, and 2 parts of cinnamon leaves.

[0045] (5) Pack 100 g of sheep offal, 200 g of bone broth, 10 g of the fourth spice packet, and 10 g of sheep fat packet separately, sterilize at 121°C for 20 min to obtain a convenient ready-to-eat sheep offal prefabricated dish.

[0046] Comparative Example 1 The difference between this comparative example and Example 1 is: no bacterium agent is used for fermentation. Specifically as follows: A convenient ready-to-eat sheep offal prefabricated dish, and the preparation method includes the following steps: (1) Add water to the washed sheep bones and chicken skeletons, heat to boiling, skim off the floating foam, add the first spice packet, and boil for 5 h, then filter to obtain bone broth; the mass ratio of sheep bones to chicken skeletons is 8:5; the mass of water is 4 times the total mass of sheep bones and chicken skeletons. The mass ratio of water to the first spice packet is 100:1.7. The first spice packet includes the following raw materials in parts by mass: 12 parts of green onions, 17 parts of ginger, and 14 parts of garlic.

[0047] (2) Clean the tripe, sheep heart, sheep lung and sheep intestine, add water, with the amount of water just covering the tripe raw materials being appropriate. Add the second spice packet, bring to a boil over high heat, pre-cook at 95 °C for 8 min, filter, and rinse with clean water to obtain pre-cooked tripe; the mass ratio of water to the second spice packet is 100:1.8. The second spice packet includes the following raw materials in parts by mass: 16 parts of green onion, 14 parts of ginger and 11 parts of garlic.

[0048] (3) Cut the pre-cooked tripe into strips with a width of 5 cm to obtain processed tripe; (4) Add bone broth to the processed tripe, add the spice packet and the third spice packet, stir evenly, heat to boiling, then cook at 80 °C for 25 min, remove, cool, and cut into uniformly sized filaments of 5.0×0.5×0.5 cm to obtain tripe. The mass ratio of the processed tripe: bone broth: spice packet: third spice packet is 100:77:1.5:1.6. The third spice packet includes the following raw materials in parts by mass: 12 parts of table salt, 7 parts of granulated sugar, 20 parts of cooking wine, 13 parts of light soy sauce, 8 parts of dark soy sauce, 6 parts of chicken essence, and 4 parts of white pepper powder. The spice packet includes the following raw materials in parts by mass: 7 parts of wampee, 5 parts of oregano, 6 parts of bay leaf, 3 parts of nutmeg, 18 parts of star anise, 2 parts of Chinese prickly ash, 6 parts of fennel, and 4 parts of cinnamon leaf.

[0049] (5) Package 100 g of tripe, 200 g of bone broth, 10 g of the fourth spice packet, and 10 g of sheep fat separately, and sterilize at 121 °C for 20 min to obtain a convenient ready-to-eat tripe prefabricated dish.

[0050] Comparative Example 2 The difference between this comparative example and Example 1 is: not using the first compound bacterium agent for fermentation. Specifically as follows: A convenient ready-to-eat tripe prefabricated dish, the preparation method includes the following steps: (1) Add water to the washed sheep bones and chicken skeletons, heat to boiling, skim off the floating foam, add the first spice packet, and boil for 5 h, then filter to obtain bone broth; the mass ratio of sheep bones to chicken skeletons is 8:5; the mass of water is 4 times the total mass of sheep bones and chicken skeletons. The mass ratio of water to the first spice packet is 100:1.7. The first spice packet includes the following raw materials in parts by mass: 12 parts of green onion, 17 parts of ginger and 14 parts of garlic.

[0051] (2) Clean the tripe, sheep heart, sheep lung and sheep intestine, add water, with the amount of water just covering the tripe raw materials being appropriate. Add the second spice packet, bring to a boil over high heat, pre-cook at 95 °C for 8 min, filter, and rinse with clean water to obtain pre-cooked tripe; the mass ratio of water to the second spice packet is 100:1.8. The second spice packet includes the following raw materials in parts by mass: 16 parts of green onion, 14 parts of ginger and 11 parts of garlic.

[0052] (3) Cut the pre-cooked sheep offal into strips with a width of 5 cm, add water and the second compound bacterial agent for fermentation. The dosage of yeast is 2×10 8 CFU / mL of water, the dosage of Lactobacillus gasseri is 8×10 8 CFU / mL of water, and the dosage of Lactobacillus plantarum is 12×10 8 CFU / mL of water; the fermentation conditions are anaerobic fermentation at 37°C for 23 h; the mass ratio of pre-cooked sheep offal to water is 100:80. After fermentation, sterilize and filter to obtain the treated sheep offal; (4) Add bone broth to the treated sheep offal, add the spice packet and the third seasoning packet, stir evenly, heat to boiling, then cook at 80°C for 25 min, take out, cool, and cut into filaments with uniform size of 5.0×0.5×0.5 cm to obtain sheep offal. The mass ratio of the treated sheep offal: bone broth: spice packet: third seasoning packet is 100:77:1.5:1.6. The third seasoning packet includes the following raw materials in parts by mass: 12 parts of table salt, 7 parts of granulated sugar, 20 parts of cooking wine, 13 parts of light soy sauce, 8 parts of dark soy sauce, 6 parts of chicken essence, and 4 parts of white pepper powder. The spice packet includes the following raw materials in parts by mass: 7 parts of Clausena lansium, 5 parts of oregano, 6 parts of bay leaves, 3 parts of nutmeg, 18 parts of star anise, 2 parts of Chinese prickly ash, 6 parts of fennel, and 4 parts of cinnamon leaves.

[0053] (5) Pack 100 g of sheep offal, 200 g of bone broth, 10 g of the fourth seasoning packet, and 10 g of sheep fat separately, and sterilize at 121°C for 20 min to obtain a convenient ready-to-eat sheep offal prefabricated dish.

[0054] Comparative Example 3 The difference between this comparative example and Example 1 is that fermentation is not carried out using the second compound bacterial agent. Specifically as follows: A convenient ready-to-eat sheep offal prefabricated dish, the preparation method includes the following steps: (1) Add water to the washed sheep bones and chicken skeletons, heat to boiling, skim off the floating foam, add the first seasoning packet, and boil for 5 h, then filter to obtain bone broth; the mass ratio of sheep bones to chicken skeletons is 8:5; the mass of water is 4 times the total mass of sheep bones and chicken skeletons. The mass ratio of water to the first seasoning packet is 100:1.7. The first seasoning packet includes the following raw materials in parts by mass: 12 parts of green onions, 17 parts of ginger, and 14 parts of garlic.

[0055] (2) Wash the sheep stomach, sheep heart, sheep lungs, and sheep intestines, add water, and the amount of water should just cover the sheep offal raw materials, add the first compound bacterial agent, and the first compound bacterial agent includes Lactobacillus bulgaricus, Staphylococcus xylosus, and Pediococcus pentosaceus; the dosage of Lactobacillus bulgaricus is 3×10 8 CFU / mL of water, the dosage of Staphylococcus xylosus is 10×10 8 CFU / mL of water, and the dosage of Pediococcus pentosaceus is 15×108 CFU / mL of water; fermentation is carried out under anaerobic conditions at 37 °C for 17 h; after fermentation, sterilization is carried out, the second seasoning packet is added, and it is boiled over high heat until boiling, pre-cooked at 95 °C for 8 min, filtered, and rinsed with clear water to obtain pre-cooked sheep offal; the mass ratio of water to the second seasoning packet is 100:1.8. The second seasoning packet includes the following raw materials in parts by mass: 16 parts of scallions, 14 parts of ginger, and 11 parts of garlic.

[0056] (3) Cut the pre-cooked sheep offal into strips with a width of 5 cm to obtain processed sheep offal; (4) Add bone broth to the processed sheep offal, add the spice packet and the third seasoning packet, stir evenly, heat to boiling, then cook at 80 °C for 25 min, take out, cool, and cut into filaments with a size of 5.0×0.5×0.5 cm to obtain sheep offal. The mass ratio of the processed sheep offal: bone broth: spice packet: third seasoning packet is 100:77:1.5:1.6. The third seasoning packet includes the following raw materials in parts by mass: 12 parts of table salt, 7 parts of granulated sugar, 20 parts of cooking wine, 13 parts of light soy sauce, 8 parts of dark soy sauce, 6 parts of chicken essence, and 4 parts of white pepper powder. The spice packet includes the following raw materials in parts by mass: 7 parts of Clausena lansium, 5 parts of Origanum vulgare, 6 parts of bay leaves, 3 parts of nutmeg, 18 parts of star anise, 2 parts of Chinese prickly ash, 6 parts of fennel, and 4 parts of cinnamon leaves.

[0057] (5) Pack 100 g of sheep offal, 200 g of bone broth, 10 g of the fourth seasoning packet, and 10 g of sheep fat separately, and sterilize at 121 °C for 20 min to obtain a convenient ready-to-eat sheep offal prefabricated dish.

[0058] Comparative Example 4 The difference between this comparative example and Example 1 is: the dosage of the strains of the first compound bacterium agent is different. Specifically as follows: The first compound bacterium agent includes Lactobacillus bulgaricus, Staphylococcus xylosus, and Pediococcus pentosaceus; the dosage of Lactobacillus bulgaricus is 15×10 8 CFU / mL of water, the dosage of Staphylococcus xylosus is 3×10 8 CFU / mL of water, and the dosage of Pediococcus pentosaceus is 10×10 8 CFU / mL of water.

[0059] Comparative Example 5 The difference between this comparative example and Example 1 is: the dosage of the strains of the first compound bacterium agent is different. Specifically as follows: The first compound bacterium agent includes Lactobacillus bulgaricus, Staphylococcus xylosus, and Pediococcus pentosaceus; the dosage of Lactobacillus bulgaricus is 10×10 8 CFU / mL of water, the dosage of Staphylococcus xylosus is 15×10 8 CFU / mL of water, and the dosage of Pediococcus pentosaceus is 3×10 8 CFU / mL of water Comparative Example 6 The difference between this comparative example and Example 1 is that the strain composition of the first compound bacterium agent is different.

[0060] Specifically as follows: the first compound bacterium agent is replaced by Lactobacillus bulgaricus; the dosage of Lactobacillus bulgaricus is 28×10 8 CFU / mL of water.

[0061] Comparative Example 7 The difference between this comparative example and Example 1 is that the strain composition of the first compound bacterium agent is different.

[0062] Specifically as follows: the first compound bacterium agent includes Lactobacillus bulgaricus and Staphylococcus xylosus; the dosage of Lactobacillus bulgaricus is 14×10 8 CFU / mL of water, and the dosage of Staphylococcus xylosus is 14×10 8 CFU / mL of water.

[0063] Comparative Example 8 The difference between this comparative example and Example 1 is that the strain composition of the first compound bacterium agent is different.

[0064] Specifically as follows: the first compound bacterium agent includes Lactobacillus casei, Bifidobacterium lactis and Lactobacillus rhamnosus; the dosage of Lactobacillus casei is 3×10 8 CFU / mL of water, the dosage of Bifidobacterium lactis is 10×10 8 CFU / mL of water, and the dosage of Lactobacillus rhamnosus is 15×10 8 CFU / mL of water.

[0065] Comparative Example 9 The difference between this comparative example and Example 1 is that the strain composition of the first compound bacterium agent is different.

[0066] Specifically as follows: the first compound bacterium agent includes Lactobacillus delbrueckii, Lactobacillus acidophilus and Streptococcus thermophilus; the dosage of Lactobacillus delbrueckii is 3×10 8 CFU / mL of water, the dosage of Lactobacillus acidophilus is 10×10 8 CFU / mL of water, and the dosage of Streptococcus thermophilus is 15×10 8 CFU / mL of water.

[0067] Comparative Example 10 The difference between this comparative example and Example 1 is that the dosage of the strains of the second compound bacterium agent is different.

[0068] Specifically as follows: the second compound bacterium agent includes Saccharomyces cerevisiae, Lactobacillus gasseri and Lactobacillus plantarum; the dosage of Saccharomyces cerevisiae is 8×10 8 CFU / mL of water, and the dosage of Lactobacillus gasseri is 12×10 8CFU / mL water, the dosage of Lactobacillus plantarum is 2×10 8 CFU / mL water.

[0069] Comparative Example 11 The difference between this comparative example and Example 1 is that the dosages of the strains in the second complex bacterium agent are different.

[0070] Specifically as follows: The second complex bacterium agent includes Saccharomyces cerevisiae, Lactobacillus gasseri and Lactobacillus plantarum; the dosage of Saccharomyces cerevisiae is 12×10 8 CFU / mL water, the dosage of Lactobacillus gasseri is 2×10 8 CFU / mL water, the dosage of Lactobacillus plantarum is 8×10 8 CFU / mL water.

[0071] Comparative Example 12 The difference between this comparative example and Example 1 is that the strain composition of the second complex bacterium agent is different.

[0072] Specifically as follows: The second complex bacterium agent is replaced with Lactobacillus plantarum; the dosage of Lactobacillus plantarum is 22×10 8 CFU / mL water.

[0073] Comparative Example 13 The difference between this comparative example and Example 1 is that the strain composition of the second complex bacterium agent is different.

[0074] Specifically as follows: The second complex bacterium agent includes Saccharomyces cerevisiae and Lactobacillus plantarum; the dosage of Saccharomyces cerevisiae is 11×10 8 CFU / mL water, the dosage of Lactobacillus plantarum is 11×10 8 CFU / mL water.

[0075] Comparative Example 14 The difference between this comparative example and Example 1 is that the strain composition of the second complex bacterium agent is different.

[0076] Specifically as follows: The second complex bacterium agent includes Lactobacillus delbrueckii, Lactobacillus acidophilus and Streptococcus thermophilus; the dosage of Lactobacillus delbrueckii is 2×10 8 CFU / mL water, the dosage of Lactobacillus acidophilus is 8×10 8 CFU / mL water, the dosage of Streptococcus thermophilus is 12×10 8 CFU / mL water.

[0077] Comparative Example 15 The difference between this comparative example and Example 1 is that the strain composition of the second complex bacterium agent is different.

[0078] Specifically as follows: The second complex bacterium agent includes Lactobacillus casei, Bifidobacterium lactis and Lactobacillus rhamnosus; the dosage of Lactobacillus casei is 2×108 CFU / mL of water, and the dosage of Bifidobacterium lactis is 8×10 8 CFU / mL of water, and the dosage of Lactobacillus rhamnosus is 12×10 8 CFU / mL of water.

[0079] Performance Test Perform performance tests on the packaged sheep offal prepared in Examples 1-3 and Comparative Examples 1-15.

[0080] 1. Storage Stability (1) Refer to GB4789.2-2022 for dilution plate counting and calculate the total number of bacteria in the sheep offal after 0 days and 45 days of storage.

[0081] (2) Refer to "National Food Safety Standard Microbiological Examination of Foods - Examination of Listeria monocytogenes" (GB4789.3-2016) to determine the content of Listeria monocytogenes in the sheep offal after 0 days and 45 days of storage. A total of 100 samples are taken, and the positive detection rate is statistically calculated as: number of positive samples / total number of samples × 100%.

[0082] The results are shown in Table 1.

[0083] Table 1 Test Results of Bacteria Counts in Sheep Offal after 0 Days and 45 Days of Storage

[0084] As can be seen from Table 1, the total colony count of the sheep offal prepared in Examples 1-3 is lower after 45 days of storage, and Listeria monocytogenes is not detected after 45 days of storage. In Comparative Example 1, no fermentation was carried out. In Comparative Example 2, no first compound bacterium agent was used for fermentation. In Comparative Example 3, no second compound bacterium agent was used for fermentation. In Comparative Examples 4-15, the dosages and compositions of the first compound bacterium agent and the second fermentation bacterium agent were changed, and the total colony count increased after 45 days of storage, and the detection rate of Listeria monocytogenes became higher.

[0085] 2. Determination of the Exudation Rate of Sheep Offal Juice Store the sheep offal sealed in a packaging bag at 4°C for 45 days, and calculate the exudation rate of the sheep offal juice after 45 days. The calculation method of the exudation rate of the sheep offal juice is as follows: Take out the sheep offal after 45 days of refrigeration, and weigh the total mass (m1) of the sheep offal, the packaging bag, and the meat juice remaining in the packaging bag. Carefully cut open the packaging bag, slowly take out the sheep offal in the bag, weigh the packaging bag and the meat juice (m2), and the mass of the packaging bag is (m3). The calculation formula is: exudation rate of sheep offal juice = (m2 - m3) / (m1 - m3) × 100%.

[0086] Table 2 Test Results of the Exudation Rate of Sheep Offal Juice

[0087] As can be seen from Table 2, the exudation rate of the mutton offal prepared in Examples 1-3 was low after 45 days of storage. In Comparative Example 1, no fermentation was carried out. In Comparative Example 2, fermentation was carried out without using the first compound bacterium agent. In Comparative Example 3, fermentation was carried out without using the second compound bacterium agent. In Comparative Examples 4-15, the dosage and composition of the first compound bacterium agent and the second fermentation bacterium agent were changed, and the exudation rate of the mutton offal juice increased to varying degrees after 45 days of storage.

[0088] 3. Select food professionals to conduct sensory evaluations on the freshly prepared (stored for 0 days) Examples 1-3 and commercially available products (Ziguangyuan bone soup mutton offal). The eating method is to cook for 5 minutes after opening the bag to obtain samples. The commercially available products refer to the eating method on the package. The evaluation criteria are shown in Table 2, and scores are given using integers between 0 and 10. Record the scores and take the average value (retaining one decimal place) as the final sensory evaluation result. The results are shown in Table 3.

[0089] Table 3 Sensory evaluation criteria for mutton offal

[0090] Table 4 Sensory evaluation results of mutton offal

[0091] As can be seen from Table 3, the comprehensive sensory evaluation scores of the mutton offal prefabricated dishes in Examples 1-3 were high, significantly superior to the commercially available products.

[0092] The above are the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principles described in the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing a convenient and ready-to-eat mutton offal dish, characterized in that: The following steps are involved: (1) Add water to the cleaned sheep bones and chicken skeletons, heat to boiling, skim off the foam, add the first seasoning packet, boil, filter, and obtain bone broth; (2) cleaning the sheep tripe, sheep heart, sheep lungs and sheep intestines, adding water, adding a first composite bacterial agent, and fermenting. After the fermentation is completed, adding a second seasoning package, boiling over high heat, and pre-cooking. After the pre-cooking is completed, filtering, rinsing with clean water, and obtaining pre-cooked sheep offal; the first composite bacterial agent includes Lactobacillus bulgaricus, Staphylococcus xylosus and Pediococcus pentosaceus; (3) cutting the pre-cooked mutton offal into strips or chunks, adding water and a second composite bacterial agent to carry out fermentation, and filtering after the fermentation to obtain processed mutton offal; the second composite bacterial agent comprises yeast, Lactobacillus gasseri and Lactobacillus plantarum; (4) Add bone broth, a spice packet and a third seasoning packet to the processed mutton offal, stir evenly, heat to boiling, and then cook, remove, cool, and cut into evenly sized strips or small pieces to obtain mutton offal; (5) The mutton offal prepared in step (4), the bone broth prepared in step (1), the fourth seasoning packet, and mutton fat are packaged separately and sterilized to obtain a convenient and ready-to-eat mutton offal pre-prepared dish.

2. The method for preparing the convenient and ready-to-eat mutton offal dish according to claim 1, characterized in that: The pre-cooking conditions in step (2) are: pre-cooking at 90-100° C. for 5-10 minutes.

3. The method for preparing the convenient and ready-to-eat mutton offal dish according to claim 1, characterized in that: Based on the amount of water added in step (2), the amount of Lactobacillus bulgaricus used is (2-6)×10 8 CFU / mL water, the dosage of Staphylococcus xylosus is (8~12)×10 8 CFU / mL water, the dosage of Pediococcus pentosaceus is (14~17)×10 8 CFU / mL water.

4. The method for preparing the convenient and ready-to-eat mutton offal dish according to claim 1, characterized in that: The fermentation conditions in step (2) are 30-40° C. for 15-20 hours.

5. The method for preparing the convenient and ready-to-eat mutton offal dish according to claim 1, characterized in that: Based on the amount of water added in step (3), the amount of yeast used is (1-3) × 10 8 CFU / mL water, the dosage of Lactobacillus gasseri is (6~9)×10 8 CFU / mL water, the dosage of Lactobacillus plantarum is (11~13)×10 8 CFU / mL water.

6. The method for preparing the convenient and ready-to-eat mutton offal dish according to claim 1, characterized in that: The fermentation conditions in step (3) are 30-40° C. for 20-25 hours.

7. The method for preparing the convenient and ready-to-eat mutton offal dish according to claim 1, characterized in that: The spice bag in step (4) comprises the following raw materials in parts by weight: 1-10 parts of yellow yam peel, 1-10 parts of oregano, 1-10 parts of bay leaves, 1-10 parts of nutmeg, 10-20 parts of star anise, 1-10 parts of Sichuan pepper, 1-15 parts of fennel, and 1-10 parts of bay leaves.

8. The method for preparing the convenient and ready-to-eat mutton offal dish according to claim 7, characterized in that: The spice bag in step (4) comprises the following raw materials in parts by weight: 6-10 parts of yellow peony root, 2-7 parts of oregano, 3-8 parts of bay leaves, 2-4 parts of nutmeg, 15-20 parts of star anise, 1-3 parts of Sichuan pepper, 5-10 parts of fennel, and 2-5 parts of bay leaves.

9. The method for preparing the convenient and ready-to-eat mutton offal dish according to claim 1, characterized in that: The cooking conditions in step (4) are: cooking at 80-85° C. for 20-30 min.

10. A convenient and ready-to-eat mutton offal dish prepared by the preparation method according to any one of claims 1 to 9.

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