Food sauce without preservative and preparation method of food sauce

Abstract

The invention relates to the technical field of composite sauce processing and bacteriostasis, and discloses a preservative-free food sauce and a preparation method thereof.Frozen beef is unfrozen, 25-30 kg of beef is fried for 4-6 min, and the sauce is filled at the constant temperature of 70-85 DEG C after being fried; the bagged product is sterilized in a water bath at 90 DEG C for 40 min, and 0.1% of potassium cinnamate and 0.3% of whey yeast are added into the bottled product to replace potassium sorbate. According to the technical scheme, chemical preservatives in the GB 2760 standard do not need to be added, natural antibacterial materials are combined with a physical process, the requirements of consumers for cleaning labels are met, and the core pain point of zero chemical preservation and shelf life balance in the industry is solved.

Description

Technical Field

[0001] This invention relates to the field of food preservative processing technology, specifically to a food sauce with zero added preservatives and its preparation method. Background Technology

[0002] Food preservatives are additives that inhibit the growth of microorganisms in food, prevent spoilage, and extend shelf life. Some can also prevent food poisoning caused by microbial growth, making them indispensable in the modern food industry. my country has strictly regulated the scope and maximum dosage of preservatives through the "National Food Safety Standard for the Use of Food Additives" (GB 2760-2024). Preservatives used within this standard are considered safe.

[0003] Food sauces such as hot pot base and beef sauce contain nutrients such as oil, water, and protein. When the moisture content of the material is high and the salt content is low, it is easy to cause biological spoilage, which is not conducive to the stability of the quality of the food during the sales period. Therefore, preservatives are generally used, the core purpose of which is to inhibit the growth of microorganisms and extend the shelf life. For the sake of clean labeling, some sauces will be labeled "preservative-free", which is mainly achieved through three methods: (1) High salt, high sugar or high oil formula: using high osmotic pressure to inhibit the growth of microorganisms. For example, traditional Sichuan hot pot base relies on high oil and high salt content, and can be stored for a short period of time without the addition of preservatives. (2) Aseptic filling + vacuum packaging: the production process adopts high temperature sterilization + aseptic environment filling, combined with vacuum packaging, to reduce microbial contamination. The shelf life is usually short and refrigerated storage is required. (3) High temperature and high pressure sterilization: the product is sterilized by high temperature and high pressure equipment. However, the above methods generally have problems such as high risk of food spoilage, difficulty in maintaining stable quality, and high energy consumption. Therefore, it is of great significance to develop a new type of food sauce with zero added preservatives while ensuring product quality stability. Summary of the Invention

[0004] The present invention aims to provide a food sauce with zero added preservatives and its preparation method, so as to solve the problems of high risk of food spoilage and difficulty in quality stability caused by the absence of chemical preservatives in existing food sauces.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: a food sauce with zero added preservatives, the raw materials, by weight, include 25-35 parts vegetable oil, 1-2 parts sesame seeds, 10-15 parts chili powder, 4-6 parts spices, 15-25 parts beef, 2-4 parts old ginger, 1-2 parts garlic, 2-3 parts edible salt, and 2-4 parts monosodium glutamate; the product is packaged in bags or bottles, and the bottled product also includes preservatives, which are a mixture of potassium cinnamate and whey fermentation products. Preferably, as an improvement, the preservative material includes 0.1% potassium cinnamate and 0.3% whey fermentation product.

[0006] Preferably, as an improvement, the beef is frozen beef, which is then fried after being thawed.

[0007] Preferably, as an improvement, a method for preparing a food sauce with zero added preservatives includes the following steps: Step 1: Beef preparation: Thaw the frozen braised beef and then fry it; Step 2: Stir-fry the sauce at high temperature; Step 3, Filling: The filling method is bag or bottle filling, and the filling conditions are constant temperature of 70-85℃.

[0008] Preferably, as an improvement, in step three, when the filling method is bag filling, water bath sterilization treatment is performed after filling.

[0009] Preferably, as an improvement, the water bath sterilization conditions are 90℃ water bath sterilization for 40 min.

[0010] Preferably, as an improvement, the packaging bag used for bagging is a high-temperature resistant plastic packaging bag.

[0011] Preferably, as an improvement, in step three, when the filling method is bottled, 0.1% potassium cinnamate and 0.3% whey ferment are added before filling.

[0012] The principle and advantages of this solution are as follows: In practical application, this technical solution addresses the problems existing in the preparation of preservative-free sauces using current technologies. It utilizes a synergistic effect of barrier factors: pre-frying of beef (physical barrier factor), constant-temperature filling (temperature barrier factor), sterilization treatment (physical barrier factor), and natural antibacterial agents (biological barrier factor) to construct a microbial growth inhibition system, replacing traditional chemical preservatives. Specifically, in terms of process parameter optimization: this technical solution involves frying frozen beef for 4-6 minutes after thawing, reducing microbial risk (total bacterial count reduced to 120-150 CFU / g) while maintaining the meat's chewiness; filling is conducted at a constant temperature of 70-85℃ to prevent microbial growth at low temperatures and material overflow at high temperatures. Regarding the physical antibacterial design, the bagged products undergo sterilization at 90℃ for 40 minutes, resulting in a total bacterial count <100 CFU / g within a 90-day shelf life; bottled products use added natural antibacterial materials to replace chemical preservatives. In terms of antibacterial materials, the 0.1% potassium cinnamate and 0.3% whey fermentation product in this technical solution can replace 0.08% potassium sorbate.

[0013] During the technology development phase, the inventors attempted to achieve zero additives by simply controlling the processing or through physical sterilization. However, experimental verification showed that the control results were unsatisfactory, and the physical sterilization process consumed too much energy, which was not conducive to industrial application. Therefore, the inventors combined production process control with antibacterial materials to achieve both sterilization and antibacterial effects. In the process of screening antibacterial compositions, the inventors tried various antibacterial compositions and unexpectedly discovered that 0.1% potassium cinnamate and 0.3% whey fermentation products had a synergistic antibacterial and preservative effect, with outstanding results.

[0014] In summary, the beneficial effects of this technical solution are as follows: 1. Breakthrough in Clean Labeling: This technical solution eliminates the need for chemical preservatives as specified in GB 2760. By combining non-preservative materials with physical processes, it meets consumer demand for clean labels and addresses the industry's core pain point of "balancing zero preservatives with shelf life".

[0015] 2. Balancing taste and safety: This technical solution precisely optimizes the frying time (4-6 min) and filling temperature (70-85℃) of beef to avoid over-processing that could lead to toughening of the meat or spillage of materials, while ensuring that microbial indicators are under control.

[0016] 3. Stable and reliable antibacterial effect: In the accelerated test at 37℃, the total number of colonies in this optimized process did not increase significantly within 90 days, and there was no sensory deterioration. The antibacterial effect is stronger than that of traditional chemical preservatives, and the safety is higher. Attached Figure Description

[0017] Figure 1 This shows the number of microorganisms in samples under different filling conditions in the embodiments of the present invention.

[0018] (Note: Since the total number of colonies is too high to be counted and cannot be represented in the figure, the total number of colonies of 40,000 CFU / g in all figures of this patent means that the total number of colonies in the sample at this time is too high to be counted.) Figure 2 This illustrates the microbial growth of bottled samples after sterilization under different conditions in this embodiment of the invention.

[0019] Figure 3 The sensory scores of bottled samples after sterilization under different conditions are shown in the embodiments of the present invention.

[0020] Figure 4 This illustrates the change in the number of microorganisms over time in bagged samples under different sterilization conditions, as described in this embodiment of the invention.

[0021] Figure 5 This illustrates the change in sensory scores over time for bagged samples under different sterilization conditions in this embodiment of the invention.

[0022] Figure 6This illustrates the changes in microorganisms after sterilization of samples with different initial bacterial counts for different durations in this embodiment of the invention.

[0023] Figure 7 This illustrates the effect of the initial number of microorganisms on the antibacterial effect of potassium cinnamate in this embodiment of the invention.

[0024] Figure 8 This shows the microbial changes of samples at different times after being compounded with different antibacterial materials in the embodiments of the present invention.

[0025] Figure 9 This shows the sensory changes of samples at different times after being compounded with different antibacterial materials in the embodiments of the present invention. Detailed Implementation

[0026] The following detailed description provides further details on specific embodiments, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following embodiments are conventional means well known to those skilled in the art; the experimental methods used are all conventional methods; and the materials and reagents used are all commercially available.

[0027] Overview of the plan: A food sauce with zero added preservatives, which is a beef compound sauce, comprising 25-35 parts vegetable oil, 1-2 parts sesame seeds, 10-15 parts chili powder, 4-6 parts spices, 15-25 parts beef, 2-4 parts old ginger, 1-2 parts garlic, 2-3 parts edible salt, and 2-4 parts monosodium glutamate.

[0028] A method for preparing a food sauce with zero added preservatives includes the following steps: Step 1, Beef processing: After thawing regular frozen braised beef, fry it for 4-6 minutes (25-30 kg). This not only reduces the risk of microorganisms in the beef, but also ensures the texture of the meat in the product.

[0029] Step 2: Add other ingredients and stir-fry.

[0030] Step 3, Filling: Filling at a constant temperature of 70-85℃ not only ensures that the number of microorganisms in the product is within a controllable range, but also prevents the material from overflowing when sealing.

[0031] When the filling method is high-temperature resistant plastic bag packaging, the packaged sample is sterilized in a 90℃ water bath for 40 minutes.

[0032] When the filling method is bottled, add 0.1% potassium cinnamate and 0.3% whey fermentation product to replace potassium sorbate before filling. The two materials should be mixed evenly with small particulate solid raw materials such as edible salt before use.

[0033] Sample quality index testing methods: (1) Total bacterial count test: Refer to GB 4789.2-2022 National Food Safety Standard for Microbiological Examination of Food - Determination of Total Bacterial Count.

[0034] (2) Quantitative sensory evaluation method: Refer to the method in GB / T 38493—2020 "Sensory Analysis of Food Shelf Life Assessment (Testing and Determination)" and modify it appropriately. The specific evaluation criteria are shown in Table 1. A sensory evaluation team composed of 10 professionals will conduct sensory evaluations on samples from different periods.

[0035] Table 1. Sensory Scoring Criteria for Beef Sauce

[0036] (3) Shelf life acceleration factor: Based on the research results of Chen Ailin et al. on the optimization of low-salt spicy dipping sauce formula and shelf life prediction, Q was selected. 10 =3.37 is used as the shelf-life acceleration factor for the sample in this patent.

[0037] Experiment Example 1: The Effects of Different Beef Processing Methods on Product Microbiology The main processing steps for beef compound sauce are: vegetable oil → sesame seeds → chili powder → spices → beef → ginger → garlic → salt, MSG, etc. In this process, the beef is stir-fried for a relatively short time, which, while ensuring tenderness, may result in incomplete microbial kill. 25-30 kg of conventional frozen braised beef was selected, and after thawing, it was fried for different times before stir-frying and stir-fried directly without frying. After stir-frying, the beef was directly piped and automatically packaged. The total bacterial count of the finished product was tested, and the impact of different processes on the microbial content of the experimental samples was compared (see Table 2 below). While the short stir-frying time improved the texture of the beef, it also posed a risk of excessive microbial levels. Pre-frying the beef for 2-8 minutes reduced the total bacterial count to some extent, but frying for 8 minutes made the meat tough, resulting in a poor product experience. Therefore, frying the beef for 4-6 minutes not only reduced the risk of microbial contamination from the beef but also ensured the texture of the meat in the product.

[0038] Table 2. Comparison of meat texture and microbial composition of beef samples after frying for different times.

[0039] Experiment Example 2: The Effects of Different Filling Conditions on Product Microbiology During the filling process under natural cooling conditions, the sample filling temperature gradually decreases, and low-temperature filling increases the risk of microbial growth. Based on pre-fried beef, we compared the effects of different filling temperatures on sample quality by selecting filling under natural cooling and constant-temperature filling conditions. Three stages of the filling process (before, during, and after filling) and constant-temperature filling at 60℃, 70℃, 80℃, and 90℃ were selected. The sensory and microbiological characteristics of the finished product were tested to compare the impact of different filling conditions on the quality of the experimental samples. (See...) Figure 1 As shown. Different filling temperatures have no significant impact on the sensory characteristics of the samples. In the early stages of filling, due to the relatively high filling temperature (generally 85-90℃), the total bacterial count is <100 CFU / g. In the middle stages of filling, the sauce temperature decreases to 68-84℃, and the total bacterial count is 160 CFU / g. In the later stages of filling, the sauce temperature continues to decrease to 58-67℃, and the total bacterial count increases significantly to 680 CFU / g. At a constant sauce temperature of 60℃, the total bacterial count is relatively high due to the low temperature, similar to the later stages of natural filling. At a constant sauce temperature of 60-90℃, the total bacterial count decreases significantly, similar to the early stages of natural filling. However, at 90℃, the excessively high material temperature can cause overflow during the sealing process. Therefore, choosing a constant temperature of 70-85℃ for filling not only ensures that the number of microorganisms in the product remains within a controllable range but also prevents material overflow during sealing.

[0040] Through optimized treatments in Experiments 1 and 2, the number of microorganisms in the sauce was kept within a low range. Given the current strong consumer demand for clean labeling, the aim is to achieve the desired shelf life even with zero added preservatives by pre-frying and sterilizing the beef, high-temperature filling, and a clean and disinfected filling environment. However, during accelerated shelf-life testing of the samples, a small batch exhibited sensory abnormalities and excessive microbial levels. This indicates that controlling the processing alone cannot completely kill microorganisms, nor can it completely prevent the introduction and subsequent reproduction of microorganisms, thus failing to guarantee the quality and safety of the samples within their shelf life. Based on these experimental results, sterilization of the samples and the addition of non-preservative materials can achieve both sterilization and bacteriostasis.

[0041] Experimental Example 3: The Influence of Packaging Form and Sterilization Conditions on the Shelf Life and Quality of Samples (1) The effect of bottling method and sterilization conditions on the quality of samples within the shelf life The beef compound sauce was packaged in glass bottles, weighing 160-190g. The glass-bottled samples were sterilized at 85℃ and 95℃ for 20, 30, 40, and 90 minutes respectively (with the core temperature reaching 80℃), and then placed in a 37℃ constant temperature incubator to accelerate sample quality changes. The total bacterial count and sensory evaluation were conducted every 15-30 days to compare experimental results. The quality of the sterilized samples is shown below. Figure 2 and Figure 3As shown.

[0042] Sterilization at 85℃ and 95℃ for 20-40 minutes did not completely kill microorganisms, and no chemical preservatives were added; therefore, microorganisms multiplied rapidly during storage. Sterilization at 95℃ for 90 minutes (reaching a core temperature of 80℃) showed no significant changes in microorganisms after 60 and 90 days. Based on the shelf-life acceleration factor calculation method, the sample could achieve a shelf life of 270 days at room temperature. This indicates that sterilization at 95℃ for 90 minutes is effective. However, because the sample was in a cylindrical glass bottle, heat transfer was slow, and thorough sterilization consumed excessive energy.

[0043] Sensory evaluation scores show that after 30 days in a 37℃ incubator, sterilization at 85℃ for 20-40 minutes failed to guarantee the sensory quality of the samples, and sterilization at 95℃ for 20-40 minutes also resulted in a significant decrease in sensory scores. Compared to other sterilized samples, the sample sterilized at 95℃ for 90 minutes showed the smallest decrease in quality compared to day 0, at 8.25%. After 90 days, the sample sterilized at 95℃ for 90 minutes showed a decrease of 20.01% compared to day 0, but the overall score remained relatively high. The 90-day sensory evaluation indicates that, without the addition of any preservatives, bottled beef compound sauce sterilized at 95℃ for 90 minutes can meet the shelf-life requirements.

[0044] (2) The effect of packaging method and sterilization conditions on the quality of samples during the shelf life The beef compound sauce was packaged in heat-resistant plastic bags, weighing 30-45g. After filling, the plastic packaged samples were sterilized in a 95℃ water bath for 20, 30, and 40 minutes respectively, and then placed in a 37℃ constant temperature incubator for accelerated shelf-life testing. The total bacterial count and sensory characteristics of the product were periodically tested, and the experimental results were compared. The quality changes after sterilization are shown below. Figure 4 and Figure 5 As shown.

[0045] Sterilization in water baths at 85℃ and 90℃ for 20 min resulted in significantly higher total bacterial counts compared to samples sterilized for 30-40 min over 15-30 days. Samples sterilized at 85℃ for 30-40 min and at 90℃ for 30 min showed an exponential increase in total bacterial count over 60 days. Sterilization in a 90℃ water bath for 40 min resulted in a total bacterial count <100 CFU / g within 90 days. These findings indicate that bagged samples can achieve effective sterilization after 40 min in a 90℃ water bath, and that there was no significant increase in total bacterial count during the 90-day accelerated shelf life.

[0046] Figure 5Sensory evaluation scores showed that after 30 days in a 37℃ incubator, the sensory scores of samples sterilized at 85℃ for 20-40 minutes and at 90℃ for 20 minutes were both below 70 points, indicating a significant decrease in sensory scores. Compared to other sterilized samples, the sample sterilized at 90℃ for 40 minutes showed the smallest decrease, at 7.73%. After 60 days, only the sample sterilized at 90℃ for 40 minutes had a sensory score above 70 points. After 90 days, only the sample sterilized at 90℃ for 40 minutes had a sensory score above 60 points, which is still acceptable. Based on the 90-day sensory evaluation and the shelf-life acceleration factor calculation method, without adding any preservatives, packaged beef compound sauce sterilized at 90℃ for 40 minutes can meet the shelf-life requirements.

[0047] (3) Effects of microbial quantity before sterilization and sterilization time on the number of microorganisms in the sample As shown in the studies (1) and (2) above, packaging method, sterilization temperature, and time have a significant impact on the number of microorganisms after sterilization, and ultimately affect the quality changes of the product during its shelf life. However, the impact of the number of microorganisms before sterilization on the sterilization effect has not been studied. 30-45g of beef compound sauce was prepared in environments with different levels of cleanliness, resulting in 5 experimental samples. The samples were sterilized at 90℃ for 20min, 40min, 60min, and 80min respectively. The effects of the number of microorganisms before sterilization and the sterilization time at high temperature on the sterilization effect were investigated, as follows: Figure 6 As shown.

[0048] pass Figure 6 Comparative analysis revealed a significant correlation between the number of microorganisms before sterilization and the sterilization effect. Sample 1 had the fewest microorganisms before sterilization, with a total colony count <100 CFU / g after 20 minutes of sterilization. However, Samples 4 and 5 initially had higher colony counts, with a total colony count still >1000 CFU / g after 20 minutes of sterilization. Sample 5 had a colony count >3000 CFU / g after 20 minutes of sterilization and >1000 CFU / g after 40 minutes, significantly higher than other samples. As sterilization time increased, the total colony count in the samples gradually decreased, and the decreasing trend slowed down. Microorganisms were still present after 80 minutes of sterilization, indicating that complete sterilization was not achieved. This demonstrates that the number of microorganisms before sterilization has a significant impact on the sterilization effect, and that microorganisms are not completely killed simply by extending sterilization time. Increasing temperature or pressure is necessary to destroy microbial cells and achieve complete sterilization.

[0049] A systematic experimental study was conducted on different packaging forms, sterilization temperatures, sterilization times, and processing environments (number of microorganisms before sterilization). Analysis of the experimental data revealed that the processing environment has a significant impact on sterilization effectiveness. To reduce the impact of microorganisms on sample quality within the shelf life, the frying temperature needs to be closely monitored during industrial production, and filling should be carried out in a high-cleanliness workshop to reduce microbial contamination during processing and enhance the sterilization effect at the end. For a 30-45g sample of beef compound sauce, microorganisms could not be completely killed with prolonged sterilization time at 90℃, and production energy consumption increased. Sterilization at 90℃ for 40 minutes was sufficient for effective sterilization.

[0050] Building upon Examples 1 and 2, Example 3 introduces a physical sterilization process. Analysis of the total bacterial count and sensory evaluation of samples placed in a 37°C incubator for 90 days showed that bottled samples sterilized at 95°C for 90 minutes or bagged samples sterilized at 90°C for 40 minutes met shelf-life requirements. While physical sterilization ensures the quality and safety of samples within their shelf life, it is energy-intensive, leading to environmental hazards and significantly increased costs. Furthermore, bottled sauces have poor heat transfer, resulting in high energy consumption for sterilization. Therefore, the feasibility of using non-preservative materials for antibacterial treatment should be considered.

[0051] Experiment Example 4: The effect of antibacterial materials on the quality of beef compound sauce during shelf life (1) The effect of chemical antibacterial materials on the quality of beef compound sauce during shelf life Potassium cinnamate, the potassium salt of the spice cinnamic acid, possesses strong antibacterial properties. Rosemary extract is a commonly used antioxidant, but it also exhibits some antibacterial activity. Therefore, it is worthwhile to explore the antibacterial effects of these two antibacterial materials in beef compound sauce samples.

[0052] (1.1) Effect of the amount of antibacterial material added on the quality of beef compound sauce during shelf life Bottled beef compound sauce was used as the experimental subject. Potassium cinnamate (0.25‰, 0.5‰, 1.0‰, and 1.5‰) and rosemary (0.3‰) were added respectively. The products were placed in a 37℃ constant temperature incubator, and the total bacterial count and sensory characteristics were tested periodically to compare the experimental results. The test results are shown in Table 3 below.

[0053] Table 3. Quality changes of beef compound sauces with different amounts of potassium cinnamate and rosemary added during storage.

[0054] The total bacterial count in samples with added 0.25‰ and 0.5‰ potassium cinnamate was uncountable after 30 days, and sensory characteristics showed significant deterioration. The total bacterial count in samples with added 0.8‰ potassium sorbate, 1.0‰ potassium cinnamate, and 0.3‰ rosemary showed a significant increase after 30 days, and was uncountable after 60 days, with a noticeable off-odor. The sample with added 1.5‰ potassium cinnamate showed no noticeable off-odor and no significant increase in total bacterial count within 60 days. This indicates that while rosemary has some antibacterial effect, it is significantly less effective than potassium cinnamate, and its strong aroma can mask the natural flavor of the samples. Adding 1.5‰ potassium cinnamate showed a significant preservative effect, which was superior to that of 0.8‰ potassium sorbate.

[0055] (1.2) Effect of sample microbial biomass on the antibacterial effect of antimicrobial materials Using bottled beef compound sauce as the experimental subject, five groups of experimental samples with different microbial counts were obtained by producing the sauce in environments with varying levels of cleanliness and filling it at different temperatures. After adding 1.5‰ potassium cinnamate (an antibacterial agent), the samples were placed in a 37℃ constant temperature incubator. The total bacterial count and sensory characteristics of the products were periodically tested, and the experimental results were compared. The test results are shown below. Figure 7 As shown.

[0056] The number of microorganisms in the samples after cooking affects the antibacterial effect of the antimicrobial material. When the initial total bacterial count in the samples was <2000 CFU / g, the addition of 1.5‰ potassium cinnamate controlled the microbial growth within 90 days. However, in samples 4 and 5, the initial total bacterial count was 4000-6000 CFU / g, and even with the addition of 1.5‰ potassium cinnamate, an effective antibacterial effect could not be achieved. This indicates that 1.5‰ potassium cinnamate has a significant antibacterial effect on bottled sauces, but it is also necessary to control the processing environment of the initial samples to minimize the number of microorganisms. Combined with antimicrobial materials, this is essential to ensure the quality of the sauce within its shelf life.

[0057] (2) The effect of fermentation products on the quality of beef compound sauce during shelf life Whey fermentation products, a type of bioengineering fermentation, are widely used in the food industry as preservatives and synergists. Specific antibacterial substances are extracted and refined from whey fermentation products to create whey fermentation products. Different whey fermentation products have different antibacterial effects. This patent uses commercially available whey fermentation products as antibacterial agents and bottled beef compound sauce as the experimental subject. 3‰, 4‰, and 5‰ of whey fermentation products were added respectively, and the products were placed in a 37℃ constant temperature incubator. The total bacterial count and sensory properties of the products were tested periodically, and the experimental results were compared. The test results are shown in Table 4 below.

[0058] Table 4. Quality changes of beef complex sauces with different amounts of whey fermented products during storage.

[0059] After 30 days of storage, the addition of 3‰ whey fermentation product to the beef compound sauce resulted in an uncountable total bacterial count and sensory spoilage. Adding 4‰-5‰ whey fermentation product and 0.8‰ potassium sorbate significantly increased the total bacterial count, but the sample did not show spoilage. After 60 days, all samples showed spoilage. Accelerated quality comparison of samples after 60 days indicates that 4‰-5‰ whey fermentation product has a significant advantage in microbial control, but it cannot guarantee the safety of the samples within the shelf life. Using whey fermentation product alone is insufficient to provide comprehensive preservation; it usually needs to be used in combination with other preservation systems to achieve a synergistic preservation effect.

[0060] Experimental Example 5: Effect of Compound Chemical Preservatives on the Quality of Beef Compound Sauce Experimental data from Example 4 show that both single natural preservative flavorings and whey fermentation products have a certain inhibitory effect on the microorganisms in beef compound sauce. This patent combines these two ingredients in a specific ratio to investigate their inhibitory effect on the samples. The results of the compounding ratio, sensory evaluation, and total bacterial count are shown below. Figure 8-9 As shown. At 60 days, the potassium cinnamate addition was 0.05%, and the whey fermentation product addition was 0.3% and 0.4%, respectively. The total bacterial count of the samples was relatively high, at 1.3 × 10⁻⁶. 4 At CFU / g and 9000 CFU / g, the sensory scores of the samples decreased significantly. The total bacterial count in samples with potassium cinnamate addition of 0.1% and whey fermentation product additions of 0.3% and 0.4% was significantly lower than that in the group with potassium cinnamate addition of 0.05%, and the sensory score also showed a slower downward trend. At 90 days, the total bacterial count in the groups with potassium cinnamate addition of 0.05% and whey fermentation product additions of 0.3% and 0.4% had increased to an uncountable level, and their sensory scores were below 60 points this year; while the total bacterial count in the groups with potassium cinnamate addition of 0.1% and whey fermentation product additions of 0.3% and 0.4% did not increase to an exponential multiple, and their sensory scores remained above 60 points this year.

[0061] Comparative analysis of different antibacterial materials revealed that the increase in potassium cinnamate significantly affected the antibacterial effect of the samples, while the increase in whey ferment broth had no significant effect. This indicates that potassium cinnamate has a better preservative effect than whey ferment broth. Furthermore, the antibacterial effect of 0.1% potassium cinnamate + 0.3% whey ferment broth was comparable to that of 0.15% potassium cinnamate. This patent uses potassium cinnamate as the primary ingredient and whey ferment broth as a secondary ingredient, with the two combined at 0.1% potassium cinnamate + 0.3% whey ferment broth to jointly protect the quality of the samples within their shelf life.

[0062] By optimizing the beef pretreatment method, processing and filling temperature control, and physical and chemical antibacterial treatment of beef compound sauce, the key barrier factors affecting the product's microbial composition were identified: beef pre-frying, filling temperature control, bagged water bath sterilization, or bottled natural preservative flavoring antibacterial treatment. By controlling these factor parameters, the goal of ensuring product quality without adding any preservatives as specified in GB2760 can be achieved.

[0063] The above descriptions are merely embodiments of the present invention, and common knowledge such as specific technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solutions of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the implementation of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A food sauce with zero added preservatives, characterized in that: The ingredients, by weight, include 25-35 parts vegetable oil, 1-2 parts sesame seeds, 10-15 parts chili powder, 4-6 parts spices, 15-25 parts beef, 2-4 parts old ginger, 1-2 parts garlic, 2-3 parts edible salt, and 2-4 parts monosodium glutamate. The product is packaged in bags or bottles, and the bottled product also includes preservatives, which are a mixture of potassium cinnamate and whey fermentation products.

2. The food sauce with zero added preservatives according to claim 1, characterized in that: The preservative material includes 0.1% potassium cinnamate and 0.3% whey fermentation product.

3. The method for preparing a food sauce with zero added preservatives according to claim 2, characterized in that: The beef in question is frozen beef, which is then fried after being thawed.

4. A method for preparing a food sauce with zero added preservatives according to any one of claims 1 to 3, characterized in that, Includes the following steps: Step 1: Beef preparation: Thaw the frozen braised beef and then fry it; Step 2: Stir-fry the sauce at high temperature; Step 3, Filling: The filling method is bag or bottle filling, and the filling conditions are constant temperature of 70-85℃.

5. The method for preparing a food sauce with zero added preservatives according to claim 4, characterized in that: In step three, when the filling method is bagging, water bath sterilization treatment is performed after filling.

6. A method for preparing a food sauce with zero added preservatives according to claim 5, characterized in that: When packaged in bags, the water bath sterilization conditions are 90℃ water bath sterilization for 40 minutes.

7. The method for preparing a food sauce with zero added preservatives according to claim 6, characterized in that: The packaging bags used for bagging are high-temperature resistant plastic bags.

8. The method for preparing a food sauce with zero added preservatives according to claim 4, characterized in that: In step three, when the packaging method is bottled, add 0.1% potassium cinnamate and 0.3% whey fermentation product before filling.

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