Process for the production of semi-solid sturgeon sauce

Abstract

The application discloses a kind of semi-solid sturgeon sauce production processes, comprising the following steps: raw material acceptance, raw material pretreatment, batching, simmering, spread cooling, filling, sterilization and warehousing.The application produces semi-solid sturgeon sauce through precise batching, segmented temperature control simmering, integrated aseptic filling whole process, comprehensively improves preparation efficiency and product quality, sets standardized ratio according to the physicochemical properties of sturgeon meat, spices and auxiliary materials in the early stage, unifies the basic flavor from the source, uses sandwich pot constant temperature simmering in the simmering link, shortens simmering length, guarantees tender and juicy meat quality, uniform paste and no layering, directly connects aseptic filling assembly line after simmering is completed, realizes semi-finished product instant sealing, reduces the risk of bacterial contamination, the whole process is coherent linkage, greatly compresses single batch production cycle, improves overall processing efficiency, and stably controls sturgeon sauce color, taste, umami and shelf life, realizes batch product quality uniformity controllable.

Description

Technical Field

[0001] This application relates to the field of seasoning application technology, and in particular to the production process of semi-solid sturgeon seasoning sauce. Background Technology

[0002] Seasoning sauces are an indispensable semi-solid compound seasoning in daily diet. They are made from beans, chili peppers, fruits and vegetables, meats, spices, oils and other main ingredients, and are processed into a thick paste through fermentation, boiling and emulsification. With their rich flavor, they are suitable for various cooking scenarios.

[0003] Fermented sauces rely on microbial fermentation to produce rich amino acids. For example, fermented soybean paste and yellow soybean paste have a rich, savory aroma and are suitable for braising and stir-frying. Boiled compound sauces offer flexible blending options; beef sauce and garlic chili sauce are fresh and spicy, suitable for mixing with noodles or rice. Emulsified salad dressings and peanut sesame paste have a smooth texture and are often used for cold dishes and dipping. The production process requires careful control of raw material pretreatment, spice and oil refining, slow simmering and thickening, sterilization, and bottling to thoroughly remove moisture and extend shelf life.

[0004] The existing traditional production process for semi-solid sturgeon sauce is inefficient, often employing slow cooking at atmospheric pressure. This results in uneven heating of the materials, leading to problems such as sturgeon meat fragmentation and the release of a fishy odor. Moisture control during the cooking stage relies entirely on experience, resulting in significant fluctuations in the consistency of the paste, soft and inelastic fish meat fibers, and inconsistent texture in the finished product. Furthermore, the sterilization and filling processes are poorly coordinated, causing the semi-finished product to separate easily and potentially breed other bacteria, further impacting quality. The overall process lacks automation, resulting in long batch processing cycles, limited production capacity, and difficulty in standardizing and controlling flavor and texture stability. This makes it impossible to consistently produce sturgeon sauce with a uniform texture and pure flavor during mass production. Summary of the Invention

[0005] This embodiment provides a semi-solid sturgeon seasoning sauce production process to solve the problems of low production efficiency and inconsistent taste in the existing seasoning sauce preparation process.

[0006] According to one aspect of this application, a semi-solid sturgeon seasoning sauce is provided, made from the following ingredients in the indicated weight ratios: 25g sturgeon 20g of chili peppers 15g of garlic 20g of local sauce 60g of edible vegetable oil 3.5g of white sugar 3.3g of chicken bouillon.

[0007] A semi-solid sturgeon seasoning sauce production process, comprising the following steps: (1) Acceptance of raw and auxiliary materials, and quality inspection and confirmation of raw materials and auxiliary materials; (2) Raw material pretreatment: Raw and auxiliary materials are processed sequentially according to the process flow; (3) Ingredient preparation: Mix raw materials according to the formula; (4) Boiling: heating and boiling the raw and auxiliary materials; (5) Cool down: Transfer the cooked sauce out to cool down. (6) Filling: Conveying cleaned glass bottles for filling; (7) Sterilization, sealing and sterilizing finished products; (8) Warehouse: Store qualified finished products in the warehouse.

[0008] Furthermore, in step (1), the certificates of conformity for each batch of incoming materials are checked, the quarantine report for sturgeon is verified, and spoiled or off-flavored fish meat is removed; raw materials for chili peppers and garlic are screened for those free from mold and insect infestation; fermentation indicators for soy sauce are tested, and there are no off-flavors or lumps; production dates and quality inspection certificates for vegetable oil, white sugar, and chicken essence are checked; the sensory properties, moisture content, and impurities of raw materials are sampled and tested, unqualified materials are isolated and returned, qualified raw materials are stored in separate areas, and the entry ledger is properly registered.

[0009] Furthermore, in step (2), the following steps are completed in sequence: oil rendering, deboning and dicing sturgeon, washing and crushing chili peppers, peeling garlic to make garlic paste, sifting and stir-frying the local sauce to dehydrate, sifting and dispersing white sugar, sealing and storing chicken essence in a moisture-proof container, draining all raw materials to remove impurities and fishy substances, and storing and labeling them in separate containers.

[0010] Furthermore, in step (3), an electronic scale is used for precise weighing, the proportions are checked for each batch, and the weighed raw materials are classified and placed in containers to verify the total amount of materials.

[0011] Further, in step (4), the vegetable oil is heated in a jacketed kettle, and chili and garlic are first added and simmered over low heat to release the aroma of spices. Then, the local sauce is added and stir-fried to emulsify. Sturgeon meat is added and stirred continuously. White sugar is added in batches and stirred to dissolve. The temperature is controlled and the speed is evenly controlled throughout the process. The sauce is simmered until it is thick and the fish pieces are evenly dispersed. The simmering time is 1-3 hours. Near the end of the cooking process, chicken essence is added at low temperature and mixed well.

[0012] Furthermore, in step (5), the cooked sauce is transferred to a clean cooling tank, spread in a thin layer to dissipate heat, continuously stirred at low speed to accelerate cooling, and treated to isolate dust and insects, and cooled to below 40°C. After cooling, the hard lumps and impurities are filtered out.

[0013] Furthermore, in step (6), the glass bottles are cleaned and disinfected, dried and dehydrated, and then transported to the vacuum filling machine for filling sauce. The filling volume error is controlled, and the bottles are quickly capped and sealed after filling. The vacuum degree inside the bottle is within 0.002 MPa, and the time is within 1 second. The residual sauce at the bottle mouth is wiped off in time to reduce the risk of bacterial growth.

[0014] Furthermore, in step (7), the sealed finished product is treated with a sterilization kettle at a sterilization temperature of (121±1)℃ for 10 minutes and a pressure of 0.17-0.19MPa. After sterilization, the product is rapidly cooled in stages and the surface of the packaging is wiped dry after cooling.

[0015] Furthermore, in step (8), after sterilization and cooling, each finished product is inspected for packaging damage or leakage, and unqualified products are removed; qualified products are labeled, stacked in batches, and the production batch and production date are recorded. The warehouse is kept cool, dry and well-ventilated, and the product flavor and microbial indicators are regularly sampled.

[0016] The above embodiments of this application employ a semi-solid sturgeon sauce production process. This process utilizes precise ingredient proportioning, segmented temperature-controlled cooking, and integrated aseptic filling to produce semi-solid sturgeon sauce, comprehensively improving preparation efficiency and finished product quality. In the initial stage, standardized proportions are set based on the physicochemical properties of sturgeon meat, spices, and auxiliary materials, ensuring a consistent base flavor from the source. The cooking process uses a jacketed kettle at a constant temperature, shortening the cooking time and preventing the fish meat from becoming mushy and falling apart, ensuring tender meat and a uniform, non-layered paste. After cooking, the product is directly connected to the aseptic filling line, achieving immediate sealing of the semi-finished product, eliminating the need for intermediate settling steps, and reducing the risk of bacterial contamination. The entire process is interconnected, significantly reducing the production cycle for each batch, improving overall processing efficiency, and ensuring stable control over the color, taste, umami, and shelf life of the sturgeon sauce, achieving consistent and controllable quality for batch products. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This is a schematic diagram of the process flow of an embodiment of this application; Detailed Implementation

[0019] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort should fall within the scope of protection of the present application.

[0020] Please see Figure 1As shown, the semi-solid sturgeon seasoning sauce is made from the following ingredients in the indicated weight ratios: 25g sturgeon 20g of chili peppers 15g of garlic 20g of local sauce 60g of edible vegetable oil 3.5g of white sugar 3.3g of chicken bouillon.

[0021] A semi-solid sturgeon seasoning sauce production process, comprising the following steps: (1) Acceptance of raw and auxiliary materials, and quality inspection and confirmation of raw materials and auxiliary materials; (2) Raw material pretreatment: Raw and auxiliary materials are processed sequentially according to the process flow; (3) Ingredient preparation: Mix raw materials according to the formula; (4) Boiling: heating and boiling the raw and auxiliary materials; (5) Cool down: Transfer the cooked sauce out to cool down. (6) Filling: Conveying cleaned glass bottles for filling; (7) Sterilization, sealing and sterilizing finished products; (8) Warehouse: Store qualified finished products in the warehouse.

[0022] Furthermore, in step (1), the certificates of conformity for each batch of incoming materials are checked, the quarantine report for sturgeon is verified, and spoiled or off-flavored fish meat is removed; raw materials for chili peppers and garlic are screened for those free from mold and insect infestation; fermentation indicators for soy sauce are tested, and there are no off-flavors or lumps; production dates and quality inspection certificates for vegetable oil, white sugar, and chicken essence are checked; the sensory properties, moisture content, and impurities of raw materials are sampled and tested, unqualified materials are isolated and returned, qualified raw materials are stored in separate areas, and the entry ledger is properly registered.

[0023] Furthermore, in step (2), the following steps are completed in sequence: oil rendering, deboning and dicing sturgeon, washing and crushing chili peppers, peeling garlic to make garlic paste, sifting and stir-frying the local sauce to dehydrate, sifting and dispersing white sugar, sealing and storing chicken essence in a moisture-proof container, draining all raw materials to remove impurities and fishy substances, and storing and labeling them in separate containers.

[0024] Furthermore, in step (3), an electronic scale is used for precise weighing, the proportions are checked for each batch, and the weighed raw materials are classified and placed in containers to verify the total amount of materials.

[0025] Further, in step (4), the vegetable oil is heated in a jacketed kettle, and chili and garlic are first added and simmered over low heat to release the aroma of spices. Then, the local sauce is added and stir-fried to emulsify. Sturgeon meat is added and stirred continuously. White sugar is added in batches and stirred to dissolve. The temperature is controlled and the speed is evenly controlled throughout the process. The sauce is simmered until it is thick and the fish pieces are evenly dispersed. The simmering time is 1-3 hours. Near the end of the cooking process, chicken essence is added at low temperature and mixed well.

[0026] Furthermore, in step (5), the cooked sauce is transferred to a clean cooling tank, spread in a thin layer to dissipate heat, continuously stirred at low speed to accelerate cooling, and treated to isolate dust and insects, and cooled to below 40°C. After cooling, the hard lumps and impurities are filtered out.

[0027] Furthermore, in step (6), the glass bottles are cleaned and disinfected, dried and dehydrated, and then transported to the vacuum filling machine for filling sauce. The filling volume error is controlled, and the bottles are quickly capped and sealed after filling. The vacuum degree inside the bottle is within 0.002 MPa, and the time is within 1 second. The residual sauce at the bottle mouth is wiped off in time to reduce the risk of bacterial growth.

[0028] Furthermore, in step (7), the sealed finished product is treated with a sterilization kettle at a sterilization temperature of (121±1)℃ for 10 minutes and a pressure of 0.17-0.19MPa. After sterilization, the product is rapidly cooled in stages and the surface of the packaging is wiped dry after cooling.

[0029] Furthermore, in step (8), after sterilization and cooling, each finished product is inspected for packaging damage or leakage, and unqualified products are removed; qualified products are labeled, stacked in batches, and the production batch and production date are recorded. The warehouse is kept cool, dry and well-ventilated, and the product flavor and microbial indicators are regularly sampled.

[0030] The advantages of this application are: 1. This application produces semi-solid sturgeon seasoning sauce through a complete process of precise ingredient mixing, segmented temperature-controlled cooking, and integrated aseptic filling, which comprehensively improves the preparation efficiency and finished product quality; 2. In the early stage, this application sets a standardized ratio based on the physicochemical properties of sturgeon meat, spices and auxiliary materials to unify the base flavor from the source. In the cooking process, a jacketed kettle is used for constant temperature cooking, which shortens the cooking time and avoids the fish meat from becoming soft and mushy due to overcooking. This ensures that the meat is tender and the paste is uniform and does not separate. After cooking, it is directly connected to the aseptic filling line to achieve immediate sealing of the semi-finished product, eliminating the intermediate transfer and standing steps and reducing the risk of contamination by miscellaneous bacteria. 3. The entire process of this application is interconnected and linked, which greatly reduces the production cycle of a single batch, improves the overall processing efficiency, and stabilizes the color, taste, umami and shelf life of the sturgeon sauce, so as to achieve uniform and controllable quality of batch products.

[0031] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A semi-solid sturgeon seasoning sauce, characterized in that: Made from the following raw materials in the indicated weight ratios: 25g sturgeon 20g of chili peppers 15g of garlic 20g of local sauce 60g of edible vegetable oil 3.5g of white sugar 3.3g of chicken bouillon.

2. The semi-solid sturgeon seasoning sauce production process according to claim 1, characterized in that: The process includes the following steps: (1) Acceptance of raw and auxiliary materials, and quality inspection and confirmation of raw materials and auxiliary materials; (2) Raw material pretreatment: Raw and auxiliary materials are processed sequentially according to the process flow; (3) Ingredient preparation: Mix raw materials according to the formula; (4) Boiling: heating and boiling the raw and auxiliary materials; (5) Cool down: Transfer the cooked sauce out to cool down. (6) Filling: Conveying cleaned glass bottles for filling; (7) Sterilization, sealing and sterilizing finished products; (8) Warehouse entry: Store qualified finished products in the warehouse.

3. The semi-solid sturgeon seasoning sauce production process according to claim 2, characterized in that: In step (1), the certificates of conformity for each batch of incoming materials are checked, the quarantine report for sturgeon is verified, and spoiled or off-flavored fish meat is removed; chili peppers and garlic are screened for raw materials free from mold and insect infestation. For local soy sauce, check fermentation indicators for no off-odors and no clumping; for vegetable oil, white sugar, and chicken essence, verify production dates and quality inspection certificates; conduct sensory, moisture, and impurity sampling tests on raw materials, isolate and return unqualified materials, store qualified raw materials in designated areas, and maintain proper inventory records.

4. The semi-solid sturgeon seasoning sauce production process according to claim 2, characterized in that: In step (2), the following steps are completed in sequence: oil rendering, deboning and dicing sturgeon, washing and crushing chili peppers, peeling garlic to make garlic paste, sifting and stir-frying the local sauce to dehydrate, sifting and dispersing white sugar, sealing and storing chicken essence in a moisture-proof container, draining all raw materials, removing impurities and fishy substances, and storing and labeling them in separate containers.

5. The semi-solid sturgeon seasoning sauce production process according to claim 2, characterized in that: In step (3), an electronic scale is used for precise weighing, the proportions are checked for each batch, and the weighed raw materials are classified and placed in containers to verify the total amount of materials.

6. The semi-solid sturgeon seasoning sauce production process according to claim 2, characterized in that: In step (4), vegetable oil is heated in a jacketed kettle. First, chili peppers and garlic are added and simmered over low heat to release the aroma of spices. Then, local sauce is added and stir-fried to emulsify. Sturgeon meat is added and stirred continuously. White sugar is added in batches and stirred to dissolve. The temperature is controlled and the speed is evenly controlled throughout the process. The sauce is simmered until it is thick and the fish pieces are evenly dispersed. The simmering time is 1-3 hours. Near the end of the cooking process, chicken essence is added at low temperature and mixed well.

7. The semi-solid sturgeon seasoning sauce production process according to claim 2, characterized in that: In step (5), the cooked sauce is transferred to a clean cooling tank, spread in a thin layer to dissipate heat, and continuously stirred at low speed to accelerate cooling. It is also treated to isolate dust and insects, and the temperature is reduced to below 40°C. After cooling, it is filtered to remove hard lumps and impurities.

8. The semi-solid sturgeon seasoning sauce production process according to claim 2, characterized in that: In step (6), the glass bottles are cleaned and disinfected, dried and dehydrated, and then transported to the vacuum filling machine for filling sauce. The filling volume error is controlled, and the bottles are quickly capped and sealed after filling. The vacuum degree inside the bottle is within 0.002 MPa, and the time is within 1 second. The residual sauce at the bottle mouth is wiped off in time to reduce the risk of bacterial growth.

9. The semi-solid sturgeon seasoning sauce production process according to claim 2, characterized in that: In step (7), the sealed finished product is treated with a sterilization autoclave. The sterilization temperature is (121±1)℃, the time is 10 minutes, and the pressure is 0.17-0.19MPa. After sterilization, the product is rapidly cooled in stages and the surface of the packaging is wiped dry after cooling.

10. The semi-solid sturgeon seasoning sauce production process according to claim 2, characterized in that: In step (8), after sterilization and cooling, each finished product is inspected for packaging damage and leakage, and unqualified products are removed; qualified products are labeled, stacked in batches, and the production batch and production date are recorded. The warehouse is kept cool, dry and well-ventilated, and the product flavor and microbial indicators are regularly sampled.

Images