Normal-temperature storage type minced mutton sauce bag and preparation method thereof
By controlling the moisture activity and pH value, combined with reverse pressure water bath sterilization and vacuum hot filling technology, the problem of the short shelf life of traditional mutton sauerkraut products at room temperature is solved, and the effect of stable storage of mutton sauerkraut sauce packages at room temperature is achieved for more than 6 months, while retaining the original flavor of the meat.
Patent Information
- Application Number
- CN202510574955.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-06
- Publication Date
- 2025-07-01
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Traditional mutton sauerkraut products have a short shelf life at room temperature, and long-term sterilization of high temperatures will lead to dry and hard meat and loss of flavor.
The room-temperature storage mutton sauce package and its preparation method are used to control the moisture activity (Aw≤0.85) and pH value (4.6-4.9), combined with reverse pressure water bath sterilization and vacuum heat filling technology, the sauce is stable preservation.
Without relying on cold chain conditions, mutton sauce packages can be stored stably for more than 6 months at room temperature, avoiding the short shelf life of traditional products and high transportation and storage costs, while retaining the original taste and aroma levels of meat.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of sauce packets, and in particular to a room temperature storage type mutton sauce packet and a preparation method thereof. Background Art
[0002] As a compound seasoning sauce with rich meaty aroma and seasoning flavor, mutton sauce is usually rich in mutton, pork, soy products, and root vegetables. It is widely used as a side dish for pasta, rice, steamed buns, etc. This type of product not only meets the demand for flavor levels, but also has strong regional cultural heritage value and market acceptance.
[0003] However, traditional mutton sauce products are mainly made and sold on the spot, transported in cold storage or kept fresh for a short period of time, which has the following problems: 1) Short shelf life: The high-water, high-fat, and high-protein compound raw material system makes the product naturally perishable, making it difficult to control microorganisms, and prone to corruption, rancidity, or softening of texture at room temperature. 2) The use of high-temperature and long-term sterilization (such as 121℃ / 40min) results in dry and hard meat and serious loss of flavor.
[0004] Therefore, how to maintain the texture and flavor of mutton sauce without refrigeration becomes a particularly important issue. Summary of the invention
[0005] In view of this, the present invention proposes a room temperature storage type mutton sauce package and a preparation method thereof, aiming to solve the problem of short shelf life in the absence of high temperature sterilization in the current technology.
[0006] On the one hand, the present invention provides a room temperature storage type mutton sauce package, comprising the following raw materials in parts by weight: 400-500 portions of mutton, 100-200 portions of pork, 180-220 portions of rapeseed oil, 180-220 portions of tofu, 180-220 portions of potatoes, 180-220 portions of white radish and seasoning: The seasoning agent comprises the following components in parts by weight: 25-35 parts of ground ginger, 4-6 parts of ginger powder, 25-35 parts of ground garlic, 25-35 parts of ground green onion, 4-6 parts of star anise powder, 3-4 parts of pepper powder, 45-55 parts of brewed soy sauce, 45-55 parts of chicken seasoning, 8-12 parts of salt, 8-12 parts of monosodium glutamate, 8-12 parts of concentrated chicken seasoning, 40-50 parts of cooking wine, 12-16 parts of chili powder and 12-18 parts of white sugar.
[0007] Furthermore, the lean meat content of the mutton is ≥85%, the fat content of the pork is 15-30%, the water content of the tofu is ≤70%, the tofu is northern tofu, and the brewed soy sauce is a brewed salty and fresh soy sauce with amino acid nitrogen ≥0.8g / 100mL.
[0008] Furthermore, the viscosity of the concentrated chicken juice seasoning is ≥3000 mPa·s at 25°C, and the spiciness of the chili powder is 5000 - 10000 SHU.
[0009] On the other hand, the present invention also provides a method for preparing the above-mentioned lamb minced sauce packet for room temperature storage, comprising the following steps: Dice the lamb, soak it in 3 - 5% brine for 15 - 25 minutes, then take the lamb, cooking wine and 30% minced ginger and mix them for marinating for 10 - 20 minutes; Dice the pork, soak it in 3 - 5% brine for 15 - 25 minutes, then take the pork, cooking wine and 30% minced ginger and mix them for marinating for 10 - 20 minutes; Mix the chili powder and Chinese prickly ash powder, and pour hot oil at 150 - 170°C to make chili oil, then let it stand for 30 minutes; Stir-fry the pork in rapeseed oil for 5 - 10 minutes, then continue to add the lamb and stir-fry for 5 - 10 minutes until the surfaces of the pork and lamb are caramelized; Add minced garlic, minced scallions and the remaining minced ginger to the pork and lamb, stir-fry at 120 - 130°C for 2 - 3 minutes to remove fishy smell and increase fragrance; add brewed soy sauce and stir-fry at 120 - 130°C for 2 - 3 minutes; mix the star anise powder, ginger powder, chicken essence seasoning, table salt, monosodium glutamate, concentrated chicken juice seasoning and granulated sugar evenly and add them, blanch the potatoes and white radishes for 1 - 2 minutes and then add them to the pork and lamb together with the tofu, add the chili oil and water, and simmer for 10 - 15 minutes until Aw ≤ 0.85 to obtain a semi-finished sauce; Hot-fill the semi-finished sauce into an aluminum foil composite bag at 85 - 95°C, with a vacuum degree ≥ 0.09 MPa; perform reverse-pressure water bath sterilization at 105 - 115°C for 20 - 30 minutes, and adjust the pH to 4.6 - 4.9 after cooling to obtain a lamb minced sauce packet for room temperature storage.
[0010] Furthermore, the chili powder and Chinese prickly ash powder are mixed in a mass ratio of 4:1.
[0011] Furthermore, before simmering, add water until the liquid level covers 1 / 3 - 1 / 2 of the ingredients.
[0012] Furthermore, the semi-finished product after hot filling is allowed to stand for 5 - 10 minutes before sealing.
[0013] Furthermore, after the reverse-pressure water bath sterilization, transfer the semi-finished sauce to a cold water bath or an ice water bath and quickly cool it to below 40°C, with a cooling time < 10 minutes.
[0014] Furthermore, when adjusting the pH, select a compound solution of rice vinegar and citric acid, in which the proportion of rice vinegar is 70 - 80%.
[0015] Further, the compound solution is injected at 50 °C and stirred evenly, and the pH value is controlled at 4.6 - 4.9.
[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: By controlling the water activity (Aw ≤ 0.85) and pH value (controlled at 4.6 - 4.9) of the product, and combining the back-pressure water bath sterilization and vacuum hot filling technologies, the mutton minced sauce can be stably stored at room temperature for more than 6 months without relying on cold chain, effectively breaking through the limitations of the short shelf life and high transportation and storage costs of traditional products.
[0017] Compared with the traditional 121 °C long-term sterilization scheme (such as 121 °C / 40 min), the present invention adopts a mild sterilization strategy (105 - 115 °C / 20 - 30 min), supplemented by hot filling and pH regulation means, which not only ensures microbial safety but also significantly reduces the problems of excessive protein denaturation and flavor loss, effectively retaining the original taste and aroma levels of the meat.
[0018] The present invention ingeniously combines various ingredients such as mutton, pork, tofu, potatoes, and white radishes in the formula, and realizes the organic combination of rich meat aroma and soft and smooth taste by constructing an animal protein + plant protein + polysaccharide structure base. At the same time, by means of techniques such as splashing chili oil, stir-frying ginger, scallions, and garlic until fragrant, and staged flavoring strategies, the product has multi-dimensional flavor performances such as compound spicy, salty and fresh, and mellow.
[0019] By setting the reasonable proportions of ginger powder, ginger powder, chili powder, star anise powder, and Chinese prickly ash powder in the flavoring agent, it has both flavoring and natural antibacterial functions, enhancing the antioxidant and antibacterial abilities of the system while ensuring the flavor level; concentrated chicken juice and soy sauce with a high amino acid nitrogen content further enhance the fresh flavor level, effectively reducing flavor loss during the heat treatment process. Specific Embodiments
[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.
[0021] Example 1 Raw material composition of the mutton minced sauce packet with a high lean meat ratio for room temperature storage: Mutton (lean meat content ≥ 88%) 480 parts, pork (fat content 20%) 120 parts, northern tofu (water content 65%) 200 parts, potatoes 200 parts, white radishes 200 parts, rapeseed oil 200 parts; 30 parts of minced ginger, 5 parts of ginger powder, 30 parts of minced garlic, 30 parts of minced scallions, 5 parts of star anise powder, 3 parts of Chinese prickly ash powder, 50 parts of brewed soy sauce, 50 parts of chicken essence seasoning, 10 parts of salt, 10 parts of monosodium glutamate, 10 parts of Nuomeijia concentrated chicken juice seasoning (viscosity at 25°C is about 3200 mPa·s), 45 parts of cooking wine, 14 parts of chili powder (spiciness 7000 SHU), 15 parts of granulated sugar.
[0022] Preparation steps: Pickling treatment: Mutton and pork are respectively soaked in 4% brine for 20 minutes, and then pickled with cooking wine and minced ginger for 15 minutes; Making oil-splashed chili: Mix chili powder and Chinese prickly ash powder in a ratio of 4:1, and pour hot oil at 160°C over it, then let it stand for 30 minutes; Stir-frying and mixing ingredients: First stir-fry the pork for 7 minutes, then add the mutton and stir-fry until charred, then add scallions, garlic, and ginger and stir-fry for 2.5 minutes, and then add the seasonings in sequence, and stir-fry the brewed soy sauce for 2 minutes; Stewing control: Blanch the potatoes and radishes in boiling water for 1.5 minutes, add them together with the tofu, add the chili oil and an appropriate amount of water (covering about 1 / 2 of the ingredients), stew for 13 minutes, and control the Aw to 0.84; Hot filling and sterilization: Fill hot at 90°C, seal the bag in vacuum (vacuum degree 0.10 MPa), and sterilize in a reverse-pressure water bath at 105°C for 25 minutes; Acidity adjustment and cooling: After cooling to 45°C, add a compound solution of rice vinegar and citric acid (ratio 75:25), inject and stir at 50°C, adjust the pH to 4.7, and cool to 35°C within 10 minutes.
[0023] Example 2 Raw material composition (by weight parts): 450 parts of mutton (lean meat content ≥ 85%), 150 parts of pork (fat content 18%), 200 parts of northern tofu (water content 65%), 200 parts of potatoes, 200 parts of white radishes, 200 parts of rapeseed oil; 30 parts of minced ginger, 5 parts of ginger powder, 30 parts of minced garlic, 30 parts of minced scallions, 5 parts of star anise powder, 3 parts of Chinese prickly ash powder, 50 parts of brewed soy sauce, 50 parts of chicken essence seasoning, 10 parts of salt, 10 parts of monosodium glutamate, 10 parts of concentrated chicken juice seasoning (viscosity at 25°C is about 3200 mPa·s), 45 parts of cooking wine, 14 parts of chili powder (spiciness 7500 SHU), 15 parts of granulated sugar.
[0024] Preparation steps: Pickling treatment: Mutton and pork are respectively soaked in 3.5% brine for 20 minutes, and then pickled with cooking wine and minced ginger for 15 minutes; Making oil-splashed chili: Mix chili powder and Chinese prickly ash powder in a ratio of 4:1, and pour hot oil at 160°C over it, then let it stand for 30 minutes; Stir-frying and mixing ingredients: First, stir-fry the pork for 7 minutes, then add the mutton and stir-fry until charred, then add scallions, garlic, and ginger and stir-fry for 2 minutes. Subsequently, add the seasonings in sequence, and stir-fry with brewed soy sauce for 2 minutes; Stewing and regulation: Blanch the potatoes and radishes in boiling water for 1.5 minutes, add them together with the tofu, add chili oil and an appropriate amount of water (covering about 1 / 2 of the ingredients), stew for 13 minutes, and control Aw to 0.84; Hot filling and sterilization: Conduct hot filling at 90 °C, seal the bag in a vacuum (vacuum degree 0.10 MPa), and perform reverse pressure water bath sterilization at 105 °C for 25 minutes; Acidity adjustment and cooling: After cooling to 45 °C, add a compound solution of rice vinegar and citric acid (ratio 75:25), inject and stir at 50 °C, adjust the pH to 4.7, and cool to 35 °C within 10 minutes.
[0025] Example 3 Raw material composition (by weight parts): 480 parts of mutton (lean meat content ≥ 85%), 120 parts of pork (fat content 20%), 200 parts of northern tofu (water content 65%), 200 parts of potatoes, 200 parts of white radishes, 200 parts of rapeseed oil; 32 parts of minced ginger, 5 parts of ginger powder, 30 parts of minced garlic, 30 parts of minced scallions, 6 parts of star anise powder, 3 parts of Chinese prickly ash powder, 50 parts of brewed soy sauce, 50 parts of chicken essence seasoning, 10 parts of salt, 10 parts of monosodium glutamate, 10 parts of concentrated chicken juice seasoning (viscosity at 25 °C is about 3200 mPa·s), 45 parts of cooking wine, 16 parts of granulated sugar, 12 parts of chili powder (spiciness 8000 SHU).
[0026] Preparation steps: Pickling treatment: Soak the mutton and pork separately in 3.5% brine for 20 minutes, and then marinate with cooking wine and minced ginger for 15 minutes; Stir-frying and mixing ingredients: First, stir-fry the pork for 7 minutes, then add the mutton and stir-fry until charred, then add scallions, garlic, and ginger and stir-fry for 2 minutes. Subsequently, add the seasonings in sequence, and stir-fry with brewed soy sauce for 2 minutes; Stewing and regulation: Blanch the potatoes and radishes in boiling water for 1.5 minutes, add them together with the tofu, add an appropriate amount of water (covering about 1 / 2 of the ingredients), stew for 13 minutes, and control Aw to 0.84; Hot filling and sterilization: Conduct hot filling at 90 °C, seal the bag in a vacuum (vacuum degree 0.10 MPa), and perform reverse pressure water bath sterilization at 105 °C for 25 minutes; Acidity adjustment and cooling: After cooling to 45 °C, add a compound solution of rice vinegar and citric acid (ratio 80:20), inject and stir at 50 °C, adjust the pH to 4.65, and cool to 35 °C within 10 minutes.
[0027] The usage methods for Examples 1 to 3 are as follows: After flushing the sauce packet with boiling water, fish the staple food (noodles, heitao, etc.) into it.
[0028] Test Items 1. Total Coliform Count Detection: Experimental Purpose: To determine the number of microorganisms present in the sample and ensure that the product meets food safety standards.
[0029] Experimental Method: The plate counting method (Petrifilm or traditional agar plate method) is used. The specific steps are as follows: Sampling: Take an appropriate amount of the sample (usually 1 - 10 g), add a certain amount of sterile physiological saline (10-fold dilution), and mix well; Dilution: Dilute step by step, commonly 1:10, 1:100, 1:1000; Inoculation: Inoculate the samples of different dilution degrees onto the prepared agar medium (commonly nutrient agar, Saccharomyces cerevisiae agar, etc.); Cultivation: Cultivate at an appropriate temperature (usually 37°C) for 90 days; Counting: Calculate the number of colonies, and finally obtain the total coliform count of the original sample based on the dilution factor. If the result shows that the total coliform count is less than 50 CFU / g, the product meets the hygiene standard.
[0030] Experimental Data: The detection results of Examples 1 - 3 all show that the total coliform count is less than 50 CFU / g, meeting the microbial safety standard.
[0031] 2. Escherichia coli Detection: Experimental Purpose: To ensure that the product does not contain Escherichia coli to meet food safety requirements.
[0032] Experimental Method: Use an Escherichia coli detection kit or the multiple-tube fermentation method for detection. The specific steps are as follows: Sampling: Take out 10 g from the sample and add it to a certain amount of sterile water; Reagent Addition: Use a commercial Escherichia coli detection kit, or culture the sample in a selective medium containing specific substrates for Escherichia coli; Cultivation: Cultivate at 37°C for 24 hours, observe whether there is gas generation or color change, and confirm whether there is growth of Escherichia coli; Result Judgment: If there is no gas or color change, it indicates that Escherichia coli is not detected.
[0033] Experimental Data: Escherichia coli was not detected in Examples 1 - 3, meeting the food safety standard.
[0034] 3. 37°C Accelerated Test (Stability Test): Purpose of the experiment: To test the stability of the product under accelerated storage conditions, especially its ability to resist deterioration and spoilage.
[0035] Experimental method: Place the samples in a constant temperature environment of 37°C to simulate common normal temperature storage conditions; Detection indicators: Detect the sensory quality (color, odor, texture, etc.) of the samples at regular intervals (such as 1 day, 3 days, 7 days, etc.), and judge its deterioration situation through microbial detection (such as total number of colonies, Escherichia coli, molds, etc.); Deterioration standard: If phenomena such as abnormal odor, texture change, and increase in total number of colonies appear in the senses, it is considered that the sample has deteriorated.
[0036] Experimental data: In Examples 1-3, after 90 days of accelerated test at 37°C, no deterioration phenomenon occurred, meeting the requirements of normal temperature storage. According to the Arrhenius formula, convert the reaction rate constant at 37°C to the reaction rate constant at 25°C, and it can be deduced that the shelf life of the sauce packet samples in Examples 1-3 at normal temperature is 6 months.
[0037] 4. Sensory scoring: Purpose of the experiment: To evaluate the sensory characteristics of the product such as appearance, odor, and taste to ensure that it meets the acceptance standards of consumers.
[0038] Experimental method: Invite several tasters (10-15 people) to conduct sensory evaluation on the samples; Scoring standard: Use a standard sensory evaluation form to score aspects such as appearance, odor, taste, and texture respectively, with a scoring range of 0-10 points; Scoring rule: Calculate the average value of each score to finally obtain the overall sensory score.
[0039] Experimental data: The sensory scores of Examples 1-3 are all ≥ 8.5 points, meeting the sensory quality requirements.
[0040] For the above experimental data, see Table 1.
[0041] Table 1 It should be noted that by controlling the stewing time and the amount of added water, the final water activity (Aw) is ensured to be ≤ 0.85. The lower water activity can effectively inhibit the growth of microorganisms, thus ensuring the normal-temperature stability of the sauce, extending the shelf life, and avoiding the limitation of the short traditional shelf life. Using a mild sterilization process at 105 - 115 °C can kill harmful microorganisms at a lower temperature, while avoiding flavor loss or excessive protein denaturation caused by high-temperature long-term treatment. Compared with the traditional high-temperature treatment at 121 °C, the mild sterilization strategy can better retain the original taste and aroma of the meat. During the hot filling process, through the technology of vacuum packaging, it can effectively isolate the external air, avoid bacterial contamination in the air, and thus extend the shelf life of the product. By using the compound solution of rice vinegar and citric acid, the pH can be precisely adjusted to the range of 4.6 - 4.9. This pH value range helps to increase the acidic environment of the food, thus inhibiting the growth of most harmful bacteria and increasing the shelf life of the sauce. The combination of rice vinegar and citric acid can also improve the overall flavor of the product, making it more in line with the taste requirements of consumers.
[0042] Finally, it should be noted that 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 above embodiments, those of ordinary skill in the art should understand that: the specific implementation manners of the present invention can still be modified or equivalently replaced, and any modification or equivalent replacement that does not depart from the spirit and scope of the present invention shall be covered by the protection scope of the claims of the present invention.
Claims
1. A room temperature storage type mutton sauce package, characterized in that: The invention comprises the following raw materials in parts by weight: 400-500 parts of mutton, 100-200 parts of pork, 180-220 parts of rapeseed oil, 180-220 parts of tofu, 180-220 parts of potatoes, 180-220 parts of white radish and seasoning; The seasoning agent comprises the following components in parts by weight: 25-35 parts of ground ginger, 4-6 parts of ginger powder, 25-35 parts of ground garlic, 25-35 parts of ground green onion, 4-6 parts of star anise powder, 3-4 parts of pepper powder, 45-55 parts of brewed soy sauce, 45-55 parts of chicken seasoning, 8-12 parts of salt, 8-12 parts of monosodium glutamate, 8-12 parts of concentrated chicken seasoning, 40-50 parts of cooking wine, 12-16 parts of chili powder and 12-18 parts of white sugar.
2. The room temperature storage type mutton sauce package according to claim 1, characterized in that: The lean meat content of the mutton is ≥85%, the fat content of the pork is 15-30%, the water content of the tofu is ≤70%, the tofu is northern tofu, and the brewed soy sauce is a brewed salty and fresh soy sauce with amino acid nitrogen ≥0.8g / 100mL.
3. The room temperature storage type mutton sauce package according to claim 1, characterized in that: The concentrated chicken sauce seasoning has a viscosity of ≥3000 mPa·s at 25° C., and the spicy degree of the chili powder is 5000-10000 SHU.
4. A method for preparing a room temperature storage type mutton sauce bag according to any one of claims 1 to 3, characterized in that: The following steps are involved: Dice the mutton, soak it in 3-5% salt water for 15-25 minutes, then mix the mutton, cooking wine and 30% ground ginger and marinate for 10-20 minutes; Dice the pork, soak it in 3-5% salt water for 15-25 minutes, then mix the pork, cooking wine and 30% ground ginger and marinate for 10-20 minutes; Mix chili powder and pepper powder, pour hot oil at 150-170℃ to obtain chili oil, and let it stand for 30 minutes; Stir-fry pork in rapeseed oil for 5-10 minutes, then add mutton and stir-fry for another 5-10 minutes until the surface of pork and mutton are caramelized; Add minced garlic, minced green onion and all remaining minced ginger to pork and mutton, stir-fry at 120-130°C for 2-3 minutes to remove the fishy smell and enhance the flavor; add brewed soy sauce and stir-fry at 120-130°C for 2-3 minutes; mix star anise powder, ginger powder, chicken seasoning, salt, monosodium glutamate, concentrated chicken seasoning and white sugar and add them; blanch potatoes and white radish for 1-2 minutes and then add them to pork and mutton together with tofu; add chili oil and water, stew for 10-15 minutes until Aw≤0.85, and obtain a semi-finished sauce; The semi-finished sauce is hot-filled into an aluminum foil composite bag at 85-95° C., with a vacuum degree of ≥0.09 MPa; sterilized in a reverse pressure water bath at 105-115° C. for 20-30 min, and after cooling, the pH is adjusted to 4.6-4.9 to obtain a room temperature storage type mutton sauce package.
5. The method for preparing the room temperature storage type mutton sauce bag according to claim 4, characterized in that: The chili powder and the pepper powder are mixed in a mass ratio of 4:
1.
6. The method for preparing the room temperature storage type mutton sauce bag according to claim 4, characterized in that: Before stewing, add water until the liquid level covers the ingredients by 1 / 3-1 / 2.
7. The method for preparing the room temperature storage type mutton sauce bag according to claim 4, characterized in that: The semi-finished product after hot filling is left to stand for 5-10 minutes before sealing.
8. The method for preparing the room temperature storage type mutton sauce bag according to claim 4, characterized in that: After the back-pressure water bath sterilization, the semi-finished sauce is transferred to a cold water bath or an ice water bath and rapidly cooled to below 40° C., with a cooling time of less than 10 minutes.
9. The method for preparing the room temperature storage type mutton sauce bag according to claim 4, characterized in that: When adjusting the pH, choose a mixture of rice vinegar and citric acid, in which rice vinegar accounts for 70-80%.
10. The method for preparing the room temperature storage type mutton sauce package according to claim 9, characterized in that: The compound liquid is injected at 50° C. and stirred evenly, and the pH value is controlled at 4.6-4.9.