Agriculture Reference
In-Depth Information
Table 13.13
Examples of assigning shelf life and storage to liquid sauces and marinades
pH value
CIMSCEE
value
Heating
Cooling
Filling
Shelf life and storage
<4
>63
Cold
processes
n/a
Cold
3 months ambient
<4
>45
>72°C
n/a
>72°C
3 months ambient
<4
<45
>72°C
n/a
>72°C
3 months chilled (<5°C)
4-4.5
<45
>72°C
n/a
>72°C
3 months chilled (<5°C)
4.6-5.0
<45
>72°C
slow
<10°C
1 month chilled (<5°C)
>5
<45
>72°C
rapid
<10°C
14 days chilled (<5°C) if reheated
>5
<45
>72°C
rapid
<10°C
11 days chilled (<5°C) if no reheat
Notes:
Slow cooling means cooling in a refrigerator (<10°C).
Rapid cooling means cooling in a vacuum cooler or heat exchanger to <10°C.
n/a = not applicable.
13.5.2 Liquid products ingredient selection
Ingredient selection for liquid sauces and marinades can be much more varied
than for dry ingredient systems with vegetable purees such as tomato, chilli, onion
and garlic being the base ingredients with the use of the different vinegars.
Alcohol-based ingredients such as wines and even spirits can add a more authentic
fl avour and just as importantly give natural prestige to the ingredient listing. Fruits
may also be used in either frozen puree form or as juice concentrate. Spices are
generally still added as dried ground or kibbled except where a more natural
option exists; for example ginger puree is used to give a fresher fl avour than its
ground form. Herbs may be added as either ground or rubbed but are often used
in a fresh format, or most commonly on an industrial scale as a frozen herb to give
a fresher fl avour; for example fresh basil gives a much fresher fl avour to a basil
pesto than dried basil. Vegetables may be added as fresh, frozen or canned rather
than in a dried format to add both more authentic fl avour and visual appeal.
Savoury background fl avour may be added in a number of ways from the dried
yeast or meat based ingredients described earlier to the liquid fresh stock option
or by use of soy sauce in its various forms.
The only restraining factor in ingredient choice is really whether the ingredient
will function as intended for a given number of factors for a particular liquid system
with pH value, processing methods and storage conditions being the most important.
Some herbs such as parsley and basil turn colour from green to black in acidic
mediums and some starches do not function well in either acidic medium, high shear
processing or under freeze-thaw storage conditions. Most dairy ingredients are not
suitable for use in low pH systems, curdling to give an unattractive appearance.
13.5.3 Liquid products formulation
Table 13.14 shows an example of an ambient stable sweet and sour sauce. If this
sauce is cooked to 80°C, held for 10 minutes and hot fi lled at above 72°C, it may
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