GB2239586A - A process for the preparation of a sauce for meat - Google Patents

Abstract

A process for the preparation of a sauce for meat comprises forming a mixture of onion, garlic, carrot, mayonnaise, tomato-ketchup, hot pepper and sesame oil and a mixture of starch syrup and soy sauce and combining the two mixtures to form an emulsion.

Description

A PROCESS FOR THE PREPARATION OF A SAUCE FOR- ST BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a meat sauce and a process for the preparation thereof and more particularly, to an improved sauce for use in cooked meat such as cooked pork, cooked beef, and cooked chicken so as to increase the taste with oriental spice and a process for the preparation thereof.

2. Description of the Prior Art Various types of sauces that add zest or piquancy are well known in the art. Such sauces are provided with vegetables as a main ingredient and amino acid as an auxiliary ingredient with seasoning, edible coloring agent, and spice.

Generally, oriental people consume a large amount of rice so that the.sauces for use with meat have not developed in oriental countries. Also, the meat sauces for western cultures are not always suitable to the oriental taste. Particularly, the sauces for use in pork, beef, chicken have not been developed for the oriental taste.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide an improved meat sauce and process for the preparation thereof.

Another object of the present invention is to provide a sauce for use in pork, beef, and chicken with oriental spice.

A further object or the present invention is to provide a meat sauce composition utilizing onion, garlic1 carrot, mayonnaise, tomato-ketchup, hot pepper, sesame oil, starch syrup, and soy sauce.

still another object of the present invention is to provide a process for the preparation comprising the steps of pulverizing a first mixture of onion, garlic, carrot, mayonnaise, tomatoketchup, hot pepper, and sesame oil, heating a second mixture of starch syrup and soy sauce, and mixing the first mixture with the second mixture to produce an emulsion form product.

Other objects and further scope of applicability of the present invention will become apparent from the detailed description given hereinafter. It should be understood, however, that the detailed description and specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description Briefly described, the present invention relates to a meat sauce composition utilizing a mixture of onion, garlic, carrot, mayonnaise, tomato-ketchup, hot pepper, sesame oil, starch syrup, and soy sauce, and a process for the preparation thereof.

DESCRIPTION-OF THE PREFERRED EMBODIMENTS Referring now in detail to the present invention, there is provided an improved meat sauce composition having oriental spices and a process for its manufacture.

The meat sauce composition is made from natural substances, namely, onion, garlic, carrot, mayonnaise, tomato-ketchup, hot pepper, sesame oil, starch syrup, and soy sauce.

The combination of onion, garlic, carrot, mayonnaise, tomato Xetchup, hot pepper, sesame oil, starch syrup, and soy sauce are present in an amount of about 13-17, 9-11, 5-7, 9-11, 13-17, 1-3, 1-3, 20-26, and 16-20% by weight, respectively, preferably in an amount of about 15, 10, 6, 10, 14, 2, 2, 23, and 18 by weight, respectively.

A predetermined quantity of onion, garlic, carrot, mayonnaise, tomato-ketchup, hot pepper, and sesame oil is introduced into a pulverizer or a mixer for mixing. and pulverizing so as to produce a first uniformly mixed powder mixture, wherein the predetermined quantities are described above as the preferred amounts. At this time, in order to effectively mix the first mixture, water may be added thereto in the pulverizer or the mixture may be further mixed.

A predetermined quantity of starch syrup and soy sauce are then introduced into a reactor and this second mixture heated at a temperature of lOO C for 20 minutes, and cooled for producing a second uniformly viscous liquid mixture, wherein the predetermined quantities are described above as the preferred amounts.

Finally, the first powder mixture and the second viscous liquid mixture are introduced into a reactor and mixed to produce a final color emulsion form product for use as a meat sauce.

In the above-described steps, the amounts of onion, garlic, and hot pepper may be changed within the ranges listed above and also, the amounts of starch syrup and carrot may be changed so as to be suitable for oriental taste. The final sauce can be packed in container, such as a can or a bottle, after sterilizing the container in sterilizer at a temperature of 80-90 C for 30 minutes.

The meat sauce produced from the process according to the present invention can be used to cooked pork, beef, and chicken in a ratio of about 1 : 50-70 by weight.

The present invention will now be described in more detail in connection with the following examples which should be considered as being exemplary and not limiting the present invention.

EXAMPLE 1 800 g of onion, 500 g of garlic, 300 g of carrot, 500 g of mayonnaise, 700 g oe tomato-ketchup, 120 g hot pepper powder, and 100 g of sesame oil are finely pulverized and mixed together in a mixer to form a colored mixture. At this time, 1000 ml of wateris added into the color mixture.

Also, 1200 g of starch syrup and 900 g of soy sauce are introduced into a separate reactor and heated at a temperature of 100'C for 20 minutes. Thereafter, the mixture is ccoled to form a. viscous liquid.

Finally, the above colored mixture and viscous mixture are mixed together in a reactor by agitation to produce a final colored emulsion product to be used as meat sauce in accordance with the present invention.

The resulting sauce is utilized with 1000 head of fried chicken as a fluid dressing or topping. The sauce according to the present invention has a nice taste with a spice combination suitable for oriental eaters.

The invention being thus described, it will be obvious that the same may be varied in many ways. Such variations are not to be regarded as a departure from the spirit and scope of the invention, and all such modifications as would be obvious to one skilled in the art are intendea to be included in the scope of the following claims.

Claims (8)

1. A process for the preparation of a sauce comprising the steps of: (a) mixing together and pulverizing a predetermined quantity of onion, garlic, carrot, mayonnaise, tomato-ketchup, hot pepper, and sesame oil to form a first mixture, (b) mixing together a predetermined quantity of starch syrup and soy sauce for about 20 minutes to form a second, viscous liquid, mixture, and (c) mixing together the said first and second mixtures to produce an emulsion.

2. A process according to claim 1, in which the onion, garlic, carrot, mayonnaise, tomato-ketchup, hot pepper, sesame oil, starch syrup, and soy sauce are present in amounts of 13 to 17%, 9 to 11%, 5 to 7%, 9 to 11%, 13 to 17%, 1 to 3%, 1 to 3%, 20 to 26%, and 16 to 20% by weight, respectively.

3. A process according to claim 1 or 2, in which the onion, garlic, carrot, mayonnaise, tomato-ketchup, hot pepper, sesame oil, starch syrup, and soy sauce are present in amounts of about 15%, 10%, 6%, 10%, 14%, 2%, 2%, 2%, 23%, and 18% by weight, respectively.

4. A process according to any preceding claim, in which step (a) further includes adding water to the first mixture.

5. A process according to any preceding claim, in which step (c) further includes sterilizing a container in which the final emulsion product is to be stored.

6. A process substantially as described with reference to the example.

7. A meat sauce composition produced by a process according to any preceding claim.

8. A meat sauce substantially as described with reference to the example.