SI25935A - Sauce for dishes, the process of its preparation and the process of its use - Google Patents

Abstract

The invention relates to a sauce for dishes, a process for its preparation and a process for its use. Such a sauce consists of water, one or more types of sugars, tamarind, garlic, onion, pepper, fish sauce, at least one or more sauces of different types of chili, salt, vinegar and nuts. In order to simplify and speed up the preparation time of the sauce while maintaining the organoleptic properties, taste, smell, appearance and texture of the sauce, the sauce preparation process includes steps of mixing water and said sauce ingredients by adding these ingredients while stirring, heating and cooking sauces with the exception of nuts and white sugar, which are added to that mixture before the sauce is finished cooking. The sauce is used to prepare dishes which, in addition to this sauce, include pasta dishes, meat dishes, fish dishes, seafood dishes, dishes of animal origin, vegetable dishes, dishes of plant origin and / or a combination of these dishes and further spices.

Description

The sauce bites, the process of its preparation and the process of its use

Field of technology

The present invention relates to the composition of the abyss sauce, to its formulation, and to methods of its preparation and methods of its use.

Demonstration of a technical problem

The present invention primarily seeks to solve the technical problem of preparing sauces for dishes, where such sauces have the taste, smell, appearance and texture of Asian sauces and at the same time a taste adapted to non-Asian consumers, and thus more or less sharp and / or more or less spicy and / or more or less pungent taste. In the state of the art, the classic sauces of the Pad Thai type, as they are known in the field of Asian cuisine, are very spicy and have a sharp and hot taste. Therefore, for consumers in non-Asian markets, in particular in European and other similar markets, they need to be adapted to the taste of the consumer.

In addition, the invention aims to include ingredients that are added directly to this dish and not to the sauce in the classic processes of preparation of the final dish during the preparation of the sauce and preferably Pad Thai sauce, so that the prepared sauce with all such ingredients stable for the desired storage time without the use of artificial stabilizers and preservatives, while achieving and maintaining the rich taste of the various ingredients of the sauce and the final dish to which such a sauce is served. The aim of this solution is to shorten or speed up the preparation time and simplify the preparation of the final dish, either in mass or individual amount of such final dish, which in classic versions of cooking includes several steps of sequential addition of individual ingredients to prepare the final dish. which prolongs the preparation time of the final dish.

At the same time, the present invention sets itself the task of solving the technical problem of pre-preparation or pre-preparation of such a sauce for dishes or dishes, its composition or formulation, its recipe and preparation process and the process of its use in combination with dishes, such pre-prepared or pre-prepared sauce to preserve as much as possible the organoleptic properties, taste, smell, appearance and texture of the sauce during storage until the preparation of the sauce in its final form without the use of artificial stabilizers and preservatives and to preserve these properties as much as possible during the preparation of the sauce in its final form when served in combination with dishes, and at the time of ingestion of the sauce in combination with dishes to which it is added.

State of the art data

So far known solutions for preparing the sauce for dishes of the so-called Pad Thai type do not state how to include ingredients in the sauce, which are usually added directly to this dish when preparing Pad Thai dishes in the final form and thus prolonging the preparation process. final dishes.

At the same time, the known solutions of sauces and preparation of sauce for Pad Thai dishes lead to sauces and final dishes of very sharp, hot and spicy taste and do not state how to prepare such sauces that will have organoleptic properties of Asian cuisine, including taste, smell, the appearance and texture of the sauce, and at the same time the adaptable taste of simultaneous sweetness and acidity, while reducing the burning, sharp and / or spicy taste.

The solutions known so far for preparing sauces for Pad Thai dishes do not reveal how and with what ingredients to prepare such a sauce by the pre-preparation process and by including ingredients that are otherwise added directly to the final dish during its preparation and / or just before serving. such dishes that such a sauce will be stable at the same time without the use of artificial stabilizers and / or preservatives and will allow for a longer storage time and retain the aroma or taste, smell, appearance and texture both during storage and during preparation. sauces in final form and during the preparation of the final dish with such a sauce and during the serving and consumption of such sauce in combination with dishes or final dishes and that it will simplify and speed up the preparation and serving of the final dish in combination with such sauce, as allowed here described invention.

Found publications of data and patent documents on sauces zajedi or. to Pad Thai dishes or so-called Pad Thai sauces describe solutions for the preparation, recipes and composition of sauces for dishes which differ from the invention described herein. Books, magazines and websites describe various recipes for making sauces for Pad Thai dishes, which are prepared using the so-called wok process. Most Pad Thai-type sauces known on the market are prepared either during the preparation of a dish or pre-prepared. Some such sauces are also prepared without cooking.

The website https://www.thespruceeats.com/pad-thai-sauce-recipe-3217195 (updated on 06.02.2019 and available on 26.11.2019) describes the recipe and process of preparing Pad Thai sauce and states that tamarind is a key ingredient in such a sauce, and recommends that this be given in the form of tamarind paste. In order to prepare the best possible sauce, Pad Thai recommends that such a sauce should first have a sweet taste when tasted, followed by a spicy, salty and sour taste of the sauce. The sauce described contains tamarind paste, chicken broth base, fish sauce, soy sauce, chili sauce or Cayenne instead (i.e. chili peppers Capsicum Annuum), ground white pepper and palm sugar or icing sugar instead. For the purpose of the vegetarian and vegan version of Pad Thai sauce, the chicken soup base is replaced with a vegetable soup base. The described sauce is prepared without cooking for up to about 10 minutes. Following the preparation process described, all the ingredients are first added and mixed together to dissolve the tamarind paste and sugar. If necessary, the amount of sweets can be increased for the purpose of regulating the sour taste of tamannda. Similarly, the amount of chili sauce can be increased, or instead the amount of chili peppers for the purpose of a more intense hot or spicy taste of the sauce. The sauce prepared in this way is used for serving together with rice noodles, where just before serving such Pad Thai dish, chopped peanuts or sliced fresh coriander leaves and stems are added, and if necessary, chili sauce.

Alternatively, the prepared sauce is stored in the refrigerator in a closed container for up to two weeks until final use.

The preparation of Pad Thai dishes, which can be meat dishes, vegetarian dishes (tofu is used instead of meat and soy sauce instead of fish sauce) or vegan dishes (similar to vegetarian dishes, where they are prepared without eggs) is further described by the website https: //www.sketa.si/najboljsi-pad-thai/ (published on 8 May 2019 and available on 11 November 2019). Traditionally, Pad Thai dishes are prepared by making a sauce in a pan, then adding rice-soaked rice noodles to the session and frying it together in a wok pan. Then add the eggs, which are lightly fried and mixed in between the noodles. Further, other ingredients are added, including fried meat, onions, sprouts, chopped peanuts and various spices (e.g. chili, lime). The described sauce is prepared from fish sauce, sweets, tamarind for the purpose of freshness and acidity of the sauce taste or instead of tamarind alternatively from rice vinegar or further alternatively from a mixture of lemon and lime juice, and from chili and / or sriracha (English: sriracha flavor, also called chili sauce, and consists of chili, distilled wine vinegar, garlic, salt and sweets).

The website https://www.svilnapot.com/recipes/recepti/pad-thai (accessed on 15.11.2019) describes the preparation of Pad Thai dishes and Pad Thai sauces. The sauce described consists of water, fish sauce, tamarind paste, palm sweet and ground chili and is prepared by mixing the above ingredients. The sauce thus prepared is added to a wok pan, in which meat or fish ingredients and spices for them are first fried, and then rice noodles soaked in water and the described Pad Thai sauce are added to it. An egg is added to all these ingredients in the pan and all this is mixed together and fried while adding the spices. The prepared dish is served and served with crushed peanuts and lime.

The website https://potovanja.nomago.si/recept-za-pad-thai-rezance/ (published on 12 September 2015 and available on 15 November 2019) describes the preparation of Pad Thai dishes and Pad Thai sauce. The described Pad Thai sauce consists of fish sauce, soy sauce, sweets and lime or lemon juice and is prepared by mixing these ingredients and adding to the wok pan so that the ingredients in the pan are wok in which they are pre-fried prepared other ingredients Pad Thai dishes, which in addition to various spices include chicken and / or tofu or alternatively shrimp and pre-soaked in water rice noodles, pour the sauce. Peanuts and sprouts are added just before serving.

Patent application no. KR 101294761, published on 08.08.2013, describes the sauce for fried rice pasta and the process of its production. The described sauce is made and consists of water in a weight fraction of from 20% by weight (hereinafter wt.%) To 30 wt. %, oyster sauce in a proportion of 20 wt. % up to 30 wt. %, soy sauce in a proportion of 18 wt. % to 25 wt. %, fructose in the form of fructose syrup in a proportion of 12 wt. % to 23 wt. %, brown sugar in a proportion of 5 wt. % to 15 wt. %, of chili powder in a proportion of 1.2 wt. % to 2.5 wt. %, from shrimp paste in a proportion of 0.5 wt. % to 1.5 wt. %, ie from animals of the shrimp family (Latin: Crangonidae) from the class of higher crustaceans (Latin: Malacostraca), further from an acidity regulator in a proportion of 0.2 wt. % to 1.2 wt. % and caramel in a proportion of 0.05 wt. % to 0.3 wt. %. The process of preparing such a sauce includes a step of stabilizing the mixture of ingredients and a step of pasteurizing the mixture at low temperatures. The described sauce is prepared by dosing and mixing the listed ingredients in the desired weight proportions in the mixer, first of all water, oyster sauce, soy sauce, fructose in the form of fructose syrup, brown sugar, chili powder and shrimp paste, and then an acidity adjusting agent is added to this mixture to achieve the acidity of the prepared sauce in the pH range of about 4.0 to about 4.4. The mixture thus prepared is stabilized by adding caramel in a proportion of 0.05 wt. % to 0.3 wt. %. This is followed by a pasteurization step of the mixture at 100 ° C for a time interval from about 10 minutes (hereinafter: min) to about 20 min. Preferably, the selected chili is Thai chili, which is finely ground and in powder form. The acidity regulator is preferably acetic acid. Such a sauce offers a spicy taste, which is a combination of spicy and sharp taste and at the same time sweetness and salinity, and gives a brown or dark red color to dishes that are fried rice noodles. At the same time, it intensifies the smell of smoke (so-called smoky smell) and the taste of fried rice noodles, which fully increases the enjoyment of the taste, smell and appearance of said food when ingested and increases the appetite for such food. The process of preparing oyster sauce, the process of preparing shrimp paste, ie shrimp meat paste, which includes, inter alia, soybean oil, garlic and finely ground salt, and the process of preparing soy sauce are also described.

The market-known recipes described in the patent documents and the processes for preparing sauces include wok, Pad Thai and Pad Thai sauces do not solve the technical problem presented here in the same way and with the same composition, recipe and sauce preparation process as the present invention. .

Description of the sketches of the invention

Figure 1 schematically shows one of the processes for preparing the abyss sauce according to the present invention. This is one of the methods of preparation of the Pad Thai species, which includes a sequence of individual steps in the process of preparation of the sauce according to the present invention using the ingredients defined herein. After this process, most of the sauce ingredients are mixed together at once at the beginning of cooking the sauce.

Figure 2 schematically shows one of the alternative methods of preparing a sauce for the sauce according to the invention, i.e. one of the methods for preparing a sauce for the Pad Thai type, which includes a sequence of individual steps in the method of preparing a sauce according to the invention. After this process, the individual ingredients of the sauce are added sequentially.

Description of the new solution

The subject of the present invention is the composition or formulation of the abyss sauce, the process of preparation or the recipe for the preparation of such a sauce and the procedure for using such a sauce.

Said dishes in which the sauce of the present invention is used are different types of dishes, which in preferred embodiments of the use of the sauce of the present invention include pasta dishes among other ingredients. In addition to pasta, such dishes include various meat dishes, fish and seafood dishes and / or various vegetable dishes and, if necessary, various spices and other dishes of plant origin and / or dishes of animal origin.

In alternative embodiments, the sauce of the present invention is also used without pasta, where these dishes include various meat dishes, fish dishes, seafood dishes, various other dishes of animal origin, various vegetable dishes, various other dishes of plant origin and / or a combination teh.

The sauce of the present invention means a more or less liquid formulation of varying high viscosity from a very sparse and / or liquid sauce to a very viscous sauce with a so-called creamy appearance. It is used for food purposes and most preferably for supplementing dishes and even more preferably for supplementing main dishes and, if necessary, side dishes. The purpose of the sauce is to supplement and / or improve the taste or aroma, smell, appearance or appearance of the dish, including the color of the dish, and / or the texture of the dish to which it is added, and / or to make it easier to eat, especially when dish drier and with less liquid. The sauce is often used in order to increase the added value of the dishes to which it is added and to increase the enjoyment of consuming these dishes and food in general. Therefore, when making the sauce, it is important to choose the main or. basic and other ingredients to achieve the desired taste, smell, appearance, texture and other organoleptic properties of the sauce, including the rheological characteristics of the sauce and its stability.

Sauce in final form according to the present invention means a sauce with all the ingredients according to the invention, prepared according to the process described herein and which is then added to the dish or to the final dish and used and served in combination with the dish or final dish according to the present invention. and is thus ready for ingestion.

In some cases, the sauce is added to dishes or final dishes during their preparation, either at the very beginning of the preparation of such dishes, during the preparation or at the end of the preparation of such dishes. In other cases, the sauce is added to dishes just before serving the dish, during the serving of the dish itself or during the actual consumption of the dish, for example by dipping the dish in the sauce. Extremely rarely, the sauce is consumed as a standalone dish. Sauces are prepared according to different processes and from different ingredients and additives according to the desired function of the sauce, which includes, among other things, different ways of serving and consuming sauces depending on the dishes to which it is added and consumed. Sauces can be prepared, among other things, either in parallel during the preparation of the dishes to which they are added, or at the end of the preparation of these dishes. In other cases, especially when the time of preparation of sauces is longer, sauces are prepared in advance or pre-prepared and then stored in the so-called pre-form until the final preparation of the sauce, which is just before adding to the dish or. the final dish or just before serving and / or just before eating such dishes in combination with the sauce. They can be served with different sauce temperatures depending on the dish to which they are added, i.e. either cold, lukewarm, warm and / or hot. Sauces differ from each other in the main or basic ingredients, spices and various additives such as n. pr. after additives for regulating the stability, density (eg thickeners), viscosity, rheological characteristics of sauces, storage time of sauces and for regulating quality during storage and / or storage of sauces. During storage or. namely, the storage of the sauce may impair the sensory or organoleptic properties of the sauce as well as the rheological properties as n. pr. density, viscosity, uniformity of distribution of components or the so-called homogeneity of the sauce. Among the basic ingredients of sauces are usually among others n. pr. water, spices and / or, if necessary, flavorings, if necessary oil and / or fat, if necessary thickeners or thickeners, colorants, stabilizers, emulsifiers and / or preservatives.

A final dish according to the present invention means a dish to which a sauce according to the invention is added during the preparation of this dish in a final form in which such a dish is usually served. Such a dish, which in combination with the sauce according to the invention is prepared in the final form or as a final dish, is selected from the dishes mentioned in this description, among which are dishes from various pasta, various meat dishes, fish dishes, seafood dishes and / or other dishes of animal origin, various vegetable dishes and / or other dishes of plant origin, if necessary different spices and / or a combination of those dishes.

The subject of the present invention is the sauce of zajeda, which consists of water, at least one or more types of sweets, tamarind, garlic, onions, peppers of at least one or more types, fish sauce, at least one or more sauces of different types of chili, salt, vinegar and nuts at least one or more species, and in which the said ingredients are contained in the following quantities:

- water in an amount of from about 20% by weight (hereinafter: wt.%) to about 40 wt. %,

- at least one or more types of sugar in a total sugar content of about 16% by weight. % up to and including about 21 wt. %,

- tamarind in the form of tamarind paste in an amount of about 3 wt. % up to and including about 6 wt. %,

- garlic in chopped form in an amount of about 4 wt. % up to and including about 6 wt. %, onion in chopped form in an amount of about 4 wt. % up to and including about 8 wt. %,

- peppers in chopped form of at least one or more types of peppers in a total quantity of peppers of about 20 wt. % up to and including about 25 wt. %,

- fish sauce in an amount of about 1 wt. % up to and including about 6 wt. %, at least one or more sauces of different types of chili in a total amount of chili sauces of about 0,5 wt. % up to and including about 5 wt. %,

- salt in an amount of about 1 wt. % up to and including about 1.5 wt. vinegar in an amount of about 1 wt. % up to and including about 2 wt. nuts of at least one or more species in a total quantity of nuts of about 3% by weight. % up to and including about 8 wt. %.

In the sauce according to the present invention, the individual components of the sauce are contained in quantities given in percentages by weight or in percentages by weight, expressed as a percentage marked with% (hereinafter also written shorter than wt.%, English wt.%), In which the weight of an individual ingredient in the total weight of the sauce or in the total weight of the mixture of all sauce ingredients is given as a percentage, which this ingredient represents by its weight in the total weight or total weight of the mixture of all sauce ingredients at the time of adding ingredients to the sauce. According to the present invention, the weight fraction of an individual ingredient is calculated by dividing the weight of the added individual ingredient by the sum of the masses of all the individual ingredients added to the total mixture of all the sauce ingredients, and then multiplying this proportion by 100%, alternatively with the following formula:

Weight / o of individual ingredient in the sauce = (mass of each ingredient in the sauce in kg) x 100%) / (total mass of the sum of the masses of all individual ingredients of the sauce in kg)

The water according to the present invention is tap water or tap water. The sauce allows the dissolution of these ingredients and their even distribution throughout the sauce, especially the dissolution and distribution of sugars, tamarind, salt, fish sauce and chili sauce, vinegar and other ingredients of the sauce.

The sugar in the sauce according to the present invention is selected from sugars, among which are refined white sugar, palm sugar and / or brown sugar as known and as used in the state of the art in the catering, food industry and household. Said refined white sugars are either sugar beet and / or cane sugar and are preferably white crystalline sugar. Said palm sugar or palm sugars is sugar obtained from palms of different species, either from palm inflorescences and / or from palm juice, most commonly from coconut palms. Such sugar usually has a hint of caramel. Said brown sugars unrefined sugar from beet and / or sugar cane. Said sugar gives the sauce a sweet taste and at the same time acts as a thickener and preservative. The mentioned palm sugar and brown sugar give the sauce an additional caramel flavor and color.

In a preferred embodiment of the present invention, the sugar in said sauce is a mixture of refined white sugar and palm sugar, said sauce containing refined white sugar in an amount of up to and including about 12 wt. % up to and including about 15 wt. % and palm sugar in an amount of about 4 wt. % up to and including about 6 wt. %. In a preferred embodiment of the sauce preparation process according to the invention, palm sugar is first added to the water at the beginning of this preparation process and then the other sauce ingredients according to the invention are added, while white sugar, preferably white crystalline sugar, is added near the end. cooking the sauce, in a certain time before the end of the cooking of the sauce or mixture of the sauce, which is just before the end of the cooking of the sauce. Completion of cooking the sauce according to the present invention means a time in the process of preparing the sauce, when the mixture of all the components of the sauce in the cooking vessel is stopped heating or heating and thus it is stopped cooking.

Said white sugar, preferably white crystal sugar, is added to the above-described sauce ingredients to which the ground nuts have already been added, stirring constantly for a certain time before the end of cooking the sauce, from about 10 minutes to about 3 minutes before the end. cooking and preferably in the period from about 5 minutes to about 3 minutes before the end of cooking. All this time, from the addition of white sweets to the end of cooking the sauce, such a sauce mixture is cooked at a temperature of the sauce mixture in the range from about 70 ° C to about 100 ° C. In the case of cooking the sauce for about 3 hours, add white sugar for about 2 hours and 50 minutes or preferably for about 2 hours and 55 minutes or for about 2 hours and 57 minutes, measured from the beginning of cooking the sauce. In the case of cooking the sauce for about 5 hours, add white sugar for about 4 hours and 50 minutes or preferably for about 4 hours and 55 minutes or for about 4 hours and 57 minutes from the start of cooking the sauce. In the case of cooking the sauce for about 7 hours, add white sugar for about 6 hours and 50 minutes or preferably for about 6 hours and 55 minutes or for about 6 hours and 57 minutes from the start of cooking the sauce. When white sugar is added, the sauce mixture is constantly stirred so that the white sugar is evenly distributed over the entire volume of the sauce to dissolve and dissolve in it.

Tamarind in the sauce according to the present invention is in the form of tamarind paste as known and as used in the art in the catering and food industry and in the household. It is obtained from the fruits of tamarind trees or. the flesh of these fruits, also called tamarind fruits, which have the shape of pods. Such tamarind is often used in combination with fish dishes and gives the dishes a more or less sour and at the same time sweet taste, depending on the ripeness of the fruit used to prepare the tamarind paste. In addition, tamarind gives the sauce more color.

The garlic and onion in the sauce of the present invention are selected from garlic and onions as known and as used in the art in the catering industry, the food industry and the household. Preferably, the selected garlic is fresh garlic. Said garlic gives the sauce flavor.

The onions are selected from, but not limited to, white onions, red onions, green onions, and / or shallots. Preferably, the selected onion is fresh onion. Said onions give the sauce flavor as well as color and texture.

The paprika in the sauce according to the invention is selected either according to the color and / or taste of the paprika and is selected from paprika as known and as used in the state of the art in the catering, food industry and household. Depending on the color, said pepper is selected from peppers, among which are red pepper, green pepper, orange pepper, yellow pepper, white pepper, purple pepper, black pepper and / or a combination thereof. Depending on the taste and / or the sharpness of the taste, said pepper is selected from peppers which are non-hot in taste or so-called sweet pepper or sweet pepper. Peppers give the sauce flavor and color as well as texture. In a preferred embodiment, said pepper is a non-hot red pepper.

Chili sauce or. the chili sauce of the present invention is selected from chili sauces as known and used in the catering industry, in the food industry and in the household, and preferably in the field of Asian cuisine. Such a chili sauce is selected from chili sauces made from chilies or chili peppers, which are selected from semi-hot chillies or semi-hot chillies and / or from hot chillies or hot chillies and / or from a combination of these chillies. Said chillies are fruits of the Capsicum plant from the genus Paprika and are selected from the chilli species Capsicum frutescens, Capsicum chinense, Capsicum annuum, Capsicum pubescens and Capsicum baccatum. The sharpness of their taste depends on the content of the alkaloid capsaicin, which is chemically 8-methyl-N-vanillyl-6-nonenamide, and gives the fruit a burning or pungent taste. According to the color, the chillies are selected from white, green, yellow, orange, red, dark red, purple or so-called violet chilies, ivy and / or black chillies. Said chili sauce gives the sauce of the present invention a pungent and pungent taste and color.

The fish sauce according to the invention is selected from fish sauces as known and as used in the state of the art in catering, in the food industry and in the household, and preferably in the field of Asian cuisine. Such sauces are made from different types of fish and, if necessary, from fish flavors. Said fish sauce gives the sauce according to the invention a taste or aroma and, where appropriate, the smell of fish and / or seafood.

The salt according to the invention is selected from salts as known and as used in the art in the catering industry, in the food industry and in the household, and preferably in the field of Asian cuisine. Such a salt is selected from table salt having the chemical formula NaCl, which is either iodinated or non-iodinated, sea salt or rock salt, including Himalayan salt and other similar types of salt. Said salt gives the sauce of this invention a salty taste and acts as a preservative.

The vinegar according to the invention is selected from vinegars as known and as used in the state of the art in the catering industry, in the food industry and in the household, and preferably in the field of Asian cuisine. Such vinegar is selected from vinegar which is either wine vinegar or apple cider vinegar and, in special embodiments, is also selected from vinegars such as balsamic vinegar, rice vinegar, cane vinegar, raisin vinegar, beer vinegar, coconut vinegar, malt vinegar . Said vinegar gives the sauce of the present invention a more or less sour taste, regulates the acidity of the sauce and gives the sauce its color. In addition, vinegar makes it easier to consume fatty ingredients. Preferably such vinegar is distilled vinegar with a concentration of 5% by volume and most preferably white wine vinegar.

The nuts or nuts of the present invention are selected from nuts as known and as used in the art in the catering industry, in the food industry, in the household, and preferably in the field of Asian cuisine and other cuisines. The sauce nuts of the present invention are selected from nuts, including peanuts, pistachios, Brazil nuts, cashew nuts, macadamia nuts, hazelnuts, almonds, walnuts, pumpkin seeds and / or zucchini, and pine nuts.

In a preferred embodiment, peanut nuts are mentioned. These peanuts are selected from roasted peanuts, roasted unsalted peanuts, roasted salted peanuts, roasted unsalted blanched peanuts and / or roasted salted blanched peanuts. Most preferably, selected nuts are unsalted roasted and blanched peanuts.

In a preferred embodiment of the sauce preparation process according to the invention, said nuts are pre-added to the sauce ingredient mixture or the sauce mixture is added at a certain time before the end of cooking. These nuts are previously prepared by grinding them to a smaller particle size of the nuts, where the diameter of such particles is from about 1 mm to about 3 mm. Add them to the cooking pot in the sauce ingredient mixture for about 20 minutes to about 30 minutes before the end of cooking, and stir the sauce mixture all the time so that the peanut particles are evenly distributed over the entire volume of the sauce. All this time from the addition of peanuts to the end of cooking the sauce, such a sauce mixture is cooked at a temperature of the sauce mixture in the range from about 70 ° C to about 100 ° C. In the case of the total cooking time of the sauce, about 3 hours, add the peanuts in about 2 hours and 40 minutes or in about 2 hours and 30 minutes, measured from the beginning of cooking the sauce. In the case of the total cooking time of the sauce about 5 hours, add the peanuts in a time of about 4 hours and 40 minutes or in a time of about 4 hours and 30 minutes, measured from the beginning of cooking the sauce. In the case of the total cooking time of the sauce about 7 hours, add the peanuts in a time of about 6 hours and 40 minutes or in a time of about 6 hours and 30 minutes, measured from the beginning of cooking the sauce.

Furthermore, the subject of the present invention is a recipe for preparing a sauce according to the present invention or a process for preparing such a sauce. In this process, the start of cooking the sauce according to the invention or the mixture of the sauce according to the invention or the mixture of ingredients of the sauce according to the invention means the time in the process of preparing the sauce, when most of the sauce ingredients mixed in the cooking vessel are heated and this mixture of ingredients is then cooked. time in order for the ingredients of the sauce mixture to dissolve, soften and / or dissolve and cook. The end of cooking according to the present invention means the moment in the process of preparing the sauce, when the mixture of all the ingredients of the sauce in the cooking vessel is stopped heating or heating and when it is stopped cooking.

The sauce ingredients of the present invention are added to the cooking vessel either in the sequential order of said ingredients or in any order. In a preferred embodiment of the present invention, the nuts and white sugar are added to the mixture of sauce ingredients with a time lag from addition or mixing. admixtures of other ingredients at a certain time before the end of cooking.

In one of the embodiments of the process according to the invention, all the components of the sauce are added at once and together with the exception of white sweetness to the water which is in the cooking vessel or in the boiler and has room temperature or the temperature of tap water at the beginning of cooking. white crystal sugar, and nuts. These ingredients, which are water, palm sugar, tamarind paste, garlic, onion, red pepper, fish sauce, chili sauce, salt and vinegar, are mixed with the mixture of these sauce ingredients in a cooking vessel. in the boiler and when heated or heated to a temperature of the sauce mixture of about 100 ° C, cook from about 3 hours to about 7 hours, and in preferred embodiments from about 3 hours to about 5 hours. Peanuts and white sugar are added to the above-described ingredients of the sauce mixture in a cooking vessel some time before the end of cooking the sauce, as described in accordance with the present invention.

In an alternative embodiment of this process, said ingredients are added sequentially by first adding palm sugar to the water and stirring for a few minutes so that it is evenly distributed, dissolved and dissolved in the water. Then, while constantly stirring and heating the cooking vessel or cooking pot with water and palm sugar, add successive tamarind paste, garlic, onion, red pepper, fish sauce, chili sauce, salt and vinegar, and then mix it all together while heating to the temperature of the mixture. a sauce of about 100 ° C, in which all this is cooked for a specified time from about 3 hours to about 5 hours, or alternatively to about 7 hours.

To prepare the sauce, we use tap water, in case this water is biologically and nutritionally sound. In the event that tap water is not for your use for food and / or cooking purposes, it must first be properly purified by procedures as known and used in the prior art; or, in alternative embodiments, we use biologically and nutritionally sound water, such as, inter alia, such water stored in various containers, including packaging containers. The temperature of the said water, which is used for the preparation of the sauce and is placed in a cooking vessel or boiler, has a room temperature or the temperature of water from the water supply system. This water temperature depends on the time of year and the temperature conditions in the kitchen or in the room where the sauce is prepared. Such a temperature, which is measured according to temperature measurement procedures as known and used in the state of the art in the field of food industry as well as chemistry, fluctuates in the water temperature range from about 5 ° C in the cold period or in the cold winter period up to and including around 35 ° C and in certain cases up to and including around 40 ° C during the hot period or during the hot summer period.

In an alternative embodiment of this embodiment, the sequence of adding the sauce ingredients may be arbitrarily varied, with the exception of nuts and white sweets, which are always added before the end of cooking, as described herein. The amounts of the individual ingredients may also be arbitrarily varied within a range of weight fractions of the ingredients of the present invention. For example, a sauce according to this embodiment is prepared by reducing the amount of individual ingredients by adding said ingredients or each individual ingredient in an amount with a numerical value given here, provided that the amount is expressed in decagrams (abbreviated: dag) or by each the component is added in a quantity that is reduced by a certain divisor or division, where such a divisor is a certain integer or a rational number or a real number that is different from zero and greater than 1, or in an amount that is increased by a certain facto or multiplier , where such a factor is an integer or a rational number or a real number other than zero and greater than 1, whereby the quantities of all individual components are reduced or increased by the same factor.

When the sauce is cooked or when the sauce is finished cooking, mix it hot so that all the ingredients of the sauce are evenly distributed over the entire volume of the sauce and that all larger pieces of sauce are cut into smaller pieces with a diameter of about 1 mm to about 3 mm. , and if necessary also to even smaller particles with a particle diameter of from about 0.1 mm to about 0.9 mm inclusive. In an alternative embodiment, the sauce is cooled before mixing and mixed when cooled to a judicial temperature, which is in the temperature range of the sauce mixture from about 6 ° C to about 40 ° C. Mixing according to the invention means mixing the components of the mixture together at the same time, so that all the components are evenly distributed throughout the volume of the mixture and the larger particles or particles with a larger diameter are cut and / or crushed into smaller particles or smaller particles. diameter.

The sauce thus prepared is used directly for the preparation of dishes as described in the present invention. Alternatively, the sauce prepared in this way is cooled and stored in storage containers and stored in a refrigerator at a temperature of about 0 ° C to about 4 ° C for a period of about 1 day to about 6 months from the date of completion of cooking the sauce or cooking. sauce and the completion of the preparation of the sauce according to this procedure, which involves mixing the sauce mixture.

A still further object of the present invention is the use of a sauce prepared according to the invention in combination with one or more dishes or with one or more final dishes selected from the above dishes, among which are one or more dishes from different pasta, one or more meat dishes of different types of meat, one or more fish dishes of different types of fish, one or more dishes of seafood and / or one or more other dishes of animal origin, one or more vegetable dishes of different types of vegetables and / or one or more other dishes of plant origin, if necessary one or more spices and / or a combination of those dishes. Such spices are selected from spices as known and as used in the state of the art in the hospitality, household and food industries, and preferably in Asian cuisine. Such spices are n. pr. selected from oregano, basil, rosemary, coriander, celery, parsley, thyme and other similar spices either in fresh form or in dried form. Said spices in one of the embodiments are added n. pr. after the top of the prepared dish for decoration and enrichment of the taste of the dish, in combination with which the sauce according to the present invention is served or served.

In one embodiment, such a sauce is used in the preparation of a wok dish. In another embodiment, such a sauce is used in the preparation of a Pad Thai dish as described, for example, in Embodiment 3.

In embodiments of the use of the sauce of the present invention, pasta dishes mean pasta of any kind as known and as used in the prior art in the food industry, catering and / or household food preparation. Such pasta is either pasta from various cereals such as rice, wheat, maize, rye, buckwheat, puree and other cereals, and from other raw materials, including legumes, potatoes and other tubers, or from a mixture of cereals with legumes, potatoes and / or other tubers, and / or with various vegetables, spices and / or flavorings. Such pasta is selected from, inter alia, rice pasta, buckwheat flour pasta, corn flour pasta, wheat flour pasta, rye flour pasta, chickpea flour pasta, lentil flour pasta, lentil flour pasta, potato flour pasta (e.g. flour) sweet potato), pasta from tapioca flour cassava plants, pasta from different types of beans as n. pr. of black beans, of mung beans, of soybean pasta and / or of a mixture of these raw materials and, where appropriate, of a mixture of these raw materials with various vegetables, spices and / or flavorings. In preferred embodiments of the use of the sauce according to the present invention, such a sauce is used in the form of pasta, which is preferably rice noodles and most preferably fried rice noodles, as is known in Asian cuisine.

In embodiments of the present invention, meat dishes are different meat dishes from different types of meat such as beef, veal and / or pork, from different types of poultry, including chicken and turkey, from different types of fish or seafood. or freshwater and from various types of seafood, including bivalve molluscs, molluscs, crustaceans and other marine animals, used for food purposes as known in the art. In further embodiments according to the invention, meat dishes also include various meat dishes from other different types of meat of other animals, among which are, inter alia, venison and / or meat of other animals. In still further embodiments of the present invention, meat dishes are also various dishes that are used in the prior art in addition to meat and meat tissues and prepared for nutritional purposes from other tissues, structures and other components of animals and include, inter alia, offal, adipose tissue, connective tissues and / or other tissues and other structures of the animal's body.

In embodiments according to the invention, the various vegetable dishes are either vegetable dishes made from fresh vegetables or from pre-prepared or pre-prepared vegetables. pre-prepared vegetables, said vegetables being, inter alia, selected from a variety of peppers, including n. pr. green, white, yellow, orange, red, purple, ijava and black peppers which are n. pr. non-burning, including chillies or chili peppers and pepperoni, from different types of tomatoes, from different types of carrots, celery, cabbage, Chinese cabbage, turnips, broccoli, Chinese broccoli, spinach, chard, cauliflower, from different types of legumes, including beans and sin in the pod or grain , lentils and / or other vegetables.

In preferred embodiments of the present invention, these are wok dishes and other dishes of Asian origin. Most preferably, these are dishes of the Pad Thai type.

The wok dishes of the present invention are mostly roasted dishes, but in alternative cases also stewed, cooked or fried dishes, which consist of either different vegetable ingredients, meat ingredients and / or a combination of vegetable and meat ingredients. It is essential in the preparation of wok dishes that its ingredients have a certain strength when serving and eating prepared food, that they are not too soft, too soft and that they remain crispy. This is achieved by constantly mixing the ingredients during the preparation of the wok dish in a so-called wok container or in similar containers.

Pad Thai dishes, also called Phat Thai, Pad Thai dishes or dishes of Phat Thai according to the present invention traditionally include more or less flat rice noodles of narrower diameter, served with a sauce called Pad Thai, which includes tamarind paste, fish sauce, chili powder, palm sugar, chopped garlic, and, if necessary, other ingredients including tofu and optionally meat or seafood and / or vegetables of various kinds. In the preparation of such noodles, eggs are added at the end during frying, which is mixed among the other ingredients of Pad Thai dishes. Before serving the dish, add chopped or chopped peanuts and, if necessary, spices, such as chopped onions, coriander leaves, lime and other similar ingredients and spices. Classic Pad Thai sauces, such as those known in Asian cuisine, are very spicy and have a sharp and spicy taste. It is therefore necessary for consumers in European and other similar markets to adapt such sauces to the taste of the consumer and to further develop the different flavors, aromas and other organoleptic properties of such sauces in order to meet the needs of the consumer.

Performance examples

Embodiment 1: Composition, recipe and process for preparing Pad Thai sauce with Pad Thai peanuts

Pad Thai Sauce Pad Thai Sauce according to the present invention includes the following ingredients:

- water in the amount of 20 l or 20 kg, which enables dissolution and thus even distribution of sugars and other ingredients in the sauce according to the present invention,

- palm or palrna sugar in the amount of 4 kg, which gives the sauce a sweet taste and at the same time acts as a thickener and preservative,

- tamarind in the form of tamarind paste in a quantity of 3,2 kg, which gives that sauce a sour taste and color,

- chopped garlic in a quantity of 4 kg, which gives that sauce its flavor,

- chopped onion, 4 kg, which gives the sauce its flavor, color and texture,

- red pepper in chopped form in the amount of 16 kg, which gives color and taste to the sauce according to the present invention, fish sauce in the amount of 2 1 or about 2 kg, which gives the sauce a taste of fish and / or seafood,

- chili sauce in the amount of 2.8 l or about 2.8 kg, which gives the sauce a hot and sharp taste and color,

- 1 kg of salt, which gives the sauce a salty taste and also acts as a preservative,

- vinegar in an amount of 0,8 l or about 0,8 kg, which gives said sauce a sour taste, color and regulates the acidity of the sauce,

- ground peeled peanuts in a quantity of 4 kg, which give that sauce a peanut and fat flavor,

- 10 kg of white sugar, which gives the sauce a sweet taste and at the same time acts as a thickener and preservative.

In a preferred embodiment according to the procedure of embodiment 1 described here, as shown in Figure 1, most of the sauce ingredients, i.e. water V, parsnip sugar PS, tamarind paste TP, garlic ČS, onion ČB, red pepper PP, fish sauce RO , chili sauce CO, salt SL and vinegar KI, added at once and together at the beginning of cooking the sauce, and before the end of cooking, add OR nuts, which in this embodiment are peanuts ORA, and add white crystal sugar BKS.

The start of cooking according to the present invention means the time in the sauce preparation process when most of the sauce ingredients mixed in the cooking vessel are heated or then cooked for a certain time to soften, dissolve and / or dissolve and cook in the sauce mixture.

The end of cooking according to the present invention means the moment in the process of preparing the sauce, when the mixture of all the ingredients of the sauce in the cooking vessel is stopped heating or heating and when it is stopped cooking.

The embodiment shown in Figure 1 shows one of the processes for preparing the abyss sauce according to the present invention, which is one of the processes for preparing the abyss sauce of the Pad Thai type. The present process includes a sequence of individual steps in a sauce preparation process according to the present invention, in which the sauce ingredients as described in the present invention are added in the sequence described herein and shown in Figure 1 and then processed or processed as follows:

A) first, palm water PS, tamarind paste TP, garlic ČS in chopped form, onion ČB in chopped form, red pepper PP in chopped form, fish sauce RO, chili sauce ČO are added to water V in the cooking vessel while stirring constantly. salt SL and vinegar KI;

B) all these ingredients of the sauce are then constantly stirred, heated or heated in the cooking vessel. heated and cooked (in Figure 1, the so-called mixing, heating and cooking) at a temperature of the mixture of sauce ingredients around 100 ° C until the end of cooking, which means for a time in the range from about 3 hours to about 7 hours from the start of cooking and preferably from including about 3 hours to about 5 hours from the start of cooking;

C) in the period from about 30 minutes to about 20 minutes before the end of cooking, the mixture of sauce ingredients is added to this mixture with constant stirring of ground roasted peanut nuts ORA, which are preferably unsalted roasted and blanched peanuts, and such mixture is further cooked (in Figure 1 so-called stirring and cooking) until the end of cooking at a temperature of such a mixture of sauce ingredients in the range from about 70 ° C to about 100 ° C;

D) for a period of from about 10 minutes to about 3 minutes, preferably from about 5 minutes to about 3 minutes before the end of cooking said mixture of sauce ingredients is added to this mixture with constant stirring white sugar, preferably white crystal sugar BKS, and such a mixture is further cooked (in Figure 1 so-called mixing and cooking) until the end of cooking at a temperature of such a mixture of sauce ingredients in the range from about 70 ° C to about 100 ° C;

E) after cooking the mixture of sauce ingredients, mixing the sauce thus prepared either in the hot state of the sauce or mixing the sauce after it has previously cooled to room temperature;

F) if necessary, wrapping or packing the sauce thus prepared in a storage container, preferably in a refrigerator at a temperature of about 0 ° C to about 4 ° C for a storage time of 1 day after preparation of the sauce and up to and including 6 months after preparation of the sauce.

In this case, all the ingredients of the sauce are added at once at the beginning of cooking and together with the exception of ORA peanuts and white crystal sugar BKS to the water in the cooking vessel or in the boiler and has room temperature or the temperature of tap water. These ingredients, which are water V, palm sugar PS, tamarind paste TP, garlic ČS, onion ČB, red pepper PP, fish sauce RO, chili sauce ČO, salt SL and vinegar KI, are mixed with a mixture of these ingredients in water, stirring constantly sauces in a cooking pot or cooking and heating or heating to a temperature of the sauce mixture of about 100 ° C cook from about 3 hours to about 7 hours, and in preferred embodiments from about 3 hours to about 5 hours. By constantly mixing these sauce ingredients in the sauce mixture, it is achieved that all these ingredients are evenly distributed over the entire volume of the solution and the sauce mixture.

Peanuts and white crystal sugar are added to the above-described ingredients of the sauce mixture in a cooking pot for some time before the end of cooking the sauce and also with constant stirring, as described below.

In an alternative embodiment of this process, as shown, for example, in Figure 2, which schematically shows one of the alternative methods of preparing a sauce for dishes according to the invention, said ingredients are added sequentially by first adding palm sugar PS to water V and stirring for a few minutes. heating or heating and cooking so that it is evenly distributed, dissolved and dissolved in the water. Then, while constantly stirring and heating the cooking vessel or boiler with water V and palm sugar PS, add successive tamarind paste TP, garlic ČS, onion ČB, red pepper PP, fish sauce RO, chili sauce ČO, salt SL and vinegar KI and then all this is stirred constantly while heating to a temperature of the sauce mixture of about 100 ° C, at which all this is cooked for a specified time from about 3 hours to about 5 hours, or alternatively to about 7 hours.

To prepare the sauce, we use tap water, in case this water is biologically and nutritionally sound. In the event that tap water is not for your use for food and / or cooking purposes, it must first be properly purified by procedures as known and used in the prior art; or, in alternative embodiments, we use biologically and nutritionally sound water, such as, inter alia, such water stored in various containers, including packaging containers. The temperature of the said water, which is used to prepare the sauce and is placed in a cooking vessel or cooking pot, has room temperature or the temperature of water from the water supply system. This water temperature depends on the time of year and the temperature conditions in the kitchen or in the room where the sauce is prepared. Such a temperature, which is measured according to temperature measurement procedures as known and used in the state of the art in the field of food industry as well as chemistry, fluctuates in the water temperature range from about 5 ° C in the cold period or in the cold winter period up to and including around 35 ° C, and in certain cases up to and including around 40 ° C during the hot period or during the hot summer period.

Said palm sugar PS, tamarind TP, fish sauce RO, chili sauce ČO, salt SL and vinegar KI are selected from products as known and as used in the prior art for food purposes in the food industry, catering and household. Palm sugar PS is in the form of either cubes or tablets of different sizes or differently shaped particles and clusters of palm candy. Said tamarind is used in the form of tamarind paste TP, as it is known and as it is used in the state of the art in the food industry, in catering and / or in the household. Ro fish sauce and ČO chili sauce are preferably selected from sauces that include a smaller or larger proportion of natural fish ingredients in the case of fish sauce or natural chili pepper ingredients in the case of chili sauce. Said chili sauce is made from chillies that are semi-hot and / or hot. In alternative embodiments, such sauces shall also include, if necessary, artificial flavors flavored or flavored with fish in the case of fish sauce or flavored with chili peppers in the case of chili sauce.

Said salt SL is selected from table salts and / or salts for food purposes, among which n. pr. sea salt, rock salt, Himalayan salt, which is iodinated if necessary.

Said vinegar KI is preferably distilled white wine vinegar with a 5% volume concentration of vinegar in aqueous vinegar solution. Alternatively, said vinegar is selected from other vinegars as known and used in the prior art for food purposes, including, for example, red wine vinegar and apple cider vinegar.

Before adding the ČS garlic, ČB onion and PP pepper to the sauce mixture, chop or cut it into smaller pieces. If necessary, in special embodiments, they are further chopped using an electric mixer selected from electric mixer or blender devices, as known and as used in the prior art in the food industry, catering and / or in the household. Such mixes of the said pieces of garlic, onions and peppers are cut into smaller pieces with blades and mixed with each other while stirring constantly.

CS garlic in this embodiment is fresh garlic from which the skin has been removed. If necessary, use frozen garlic instead.

The black and white onion in this embodiment is a fresh onion, the skin of which is removed. If necessary, use frozen onions instead.

PP pepper in this embodiment is a red pepper, which is non-hot or. non-sharp oz. non-spicy.

The above-mentioned ORA peanut nuts, previously prepared as described below, are added to the above-described mixture of sauce ingredients in a cooking vessel at a certain time before the end of cooking the sauce, namely from about 20 minutes to about 30 minutes before the end of cooking. , and the sauce mixture is constantly stirred all this time so that the peanut particles are evenly distributed over the entire volume of the sauce. All this time from the addition of peanuts to the end of cooking the sauce, such a sauce mixture is cooked at a temperature of the sauce mixture in the range from about 70 ° C to about 100 ° C. In the case of the total cooking time of the sauce, about 3 hours, add the peanuts in about 2 hours and 40 minutes or in about 2 hours and 30 minutes, measured from the beginning of cooking the sauce. In the case of the total cooking time of the sauce, add peanuts for about 5 hours and 40 minutes, or for about 4 hours and 30 minutes, depending on the start of cooking the sauce. In the case of the total cooking time of the sauce, about 7 hours, add the peanuts for about 6 hours and 40 minutes or for about 6 hours and 30 minutes, depending on the beginning of cooking the sauce.

Before adding peanut nuts to the sauce mixture, prepare ORA nuts by using raw peeled peanuts and roasting them according to peanut roasting processes as known and as used in the state of the art in the food industry and / or catering, without salting peanuts during roasting. . For the purpose of preparing the sauce according to the present invention, peanuts are used, which are blanched so that the reddish-brown skin is removed from their surface, and which are not salted, because salt as an ingredient of the sauce according to the invention is already added to the sauce mixture. Before being added to the sauce, grind the roasted peanuts so that the ground peanut particles have a diameter of about 1 mm to about 3 mm. Before grinding peeled, roasted blanched peanuts, check that they do not have a rancid taste, and if they have a suitable taste, grind them.

Alternatively, instead of ground peeled and blanched peanuts, you can also use ground peeled peanuts with skin, which gives the prepared sauce a slightly bitter taste and a slightly whitish color due to the skin of the peanuts.

Said white crystal sugar BKS to the above ingredients of the sauce, to which we have already added ground roasted, unsalted and blanched peanuts ORA, is added to the cooking vessel with constant stirring for a certain time before the end of cooking the sauce, from about 10 minutes to about 3 minutes before the end of cooking and preferably in the period from about 5 minutes to about 3 minutes before the end of cooking. All this time from the addition of white crystalline sugar BKS to the end of cooking the sauce, such a sauce mixture is cooked at a temperature of the sauce mixture in the range from about 70 ° C to about 100 ° C. In the case of cooking the sauce for about 3 hours, add white crystal sugar for about 2 hours and 50 minutes or preferably for about 2 hours and 55 minutes or for about 2 hours and 57 minutes, measured from the beginning of cooking the sauce. In the case of cooking the sauce for about 5 hours, add white crystal sugar for about 4 hours and 50 minutes or preferably for about 4 hours and 55 minutes or for about 4 hours and 57 minutes from the start of cooking the sauce. In the case of cooking the sauce for about 7 hours, add white crystal sugar for about 6 hours and 50 minutes or preferably for about 6 hours and 55 minutes or for about 6 hours and 57 minutes from the beginning of cooking the sauce. When white crystal sugar BKS is added, the sauce mixture is constantly stirred so that the white crystal sugar is evenly distributed over the entire volume of the sauce to dissolve and dissolve in it.

In a particularly alternative embodiment, a sauce according to the invention is prepared according to this process by using only one type of sugar, which is added to the sauce mixture in a process step corresponding to said type of sugar according to the present invention. This means that in the case where only white crystal sugar is used, this is added at a certain time before the end of cooking, as defined above. When only palm sugar is used, it is added in the step at the beginning of cooking the sauce mixture, and if white crystal sugar is not used, then in such a special alternative process the step of adding white crystal sugar before cooking the sauce mixture is omitted.

Tl

In the most preferred embodiment of the Pad Thai sauce preparation process according to the invention, the sauce is prepared in a double-bottomed container, where there is water between the two walls of the container in order to prevent the added sauce ingredients from sticking to the hot bottom of the container.

In an alternative embodiment of this embodiment, the order of addition of the sauce ingredients can be arbitrarily varied, with the exception of ORA peanut nuts and white BKS crystal sugar, which are always added before the end of cooking, as described here. These ingredients can thus be mixed together in any order or added in the above order. Figure 2 shows an alternative method of performing the preparation of a sauce according to the present invention, which includes the following steps:

Al) first, palm sugar PS is added to water V in the cooking vessel with constant stirring, and this mixture is heated or heats and cooks (in Figure 2 the so-called stirring, heating and cooking);

BI) then successively one after the other with constant stirring, heating or. heating and cooking ingredients are added first tamarind paste TP, followed by garlic ČS in chopped form, then onion ČB in chopped form, then red pepper PP in chopped form, then fish sauce RO, then chili sauce ČO, then salt SL and finally vinegar KI;

Cl) all these components of the sauce are then constantly stirred, heated or heated in the cooking vessel. heated and cooked (in Figure 2 the so-called mixing, heating and cooking) at a temperature of the mixture of sauce ingredients around 100 ° C until the end of cooking, which means for a time in the range from about 3 hours to about 7 hours from the start of cooking and preferably from including about 3 hours to about 5 hours from the start of cooking;

Dl) in the period from about 30 minutes to about 20 minutes before the end of cooking the mixture of sauce ingredients is added to this mixture with constant stirring ground roasted peanuts ORA, which are preferably unsalted roasted and blanched peanuts, and such a mixture is further cooked (in Figure 2 so-called mixing and cooking) until the end of cooking at a temperature of such a mixture of sauce ingredients in the range from about 70 ° C to about 100 ° C;

El) for a period of from about 10 minutes to about 3 minutes, preferably from about 5 minutes to about 3 minutes before the end of cooking said mixture of sauce ingredients is added to this mixture with constant stirring white sugar, preferably white crystal sugar BKS, and such a mixture is further cooked (so-called mixing and cooking in Figure 2) until the end of cooking at a temperature of such a mixture of sauce ingredients in the range from about 70 ° C to about 100 ° C;

Fl) after cooking the mixture of sauce ingredients, mixing the sauce thus prepared either in the hot state of the sauce or mixing the sauce after it has previously cooled to room temperature;

Gl) if necessary, wrapping or packing the sauce thus prepared in a storage container, preferably in a refrigerator at a temperature of about 0 ° C to about 4 ° C for a storage time of 1 day after preparation of the sauce and up to and including 6 months after preparation of the sauce.

The amounts of the individual ingredients may also be arbitrarily varied within a range of weight fractions of the ingredients of the present invention. For example, a sauce according to this embodiment is prepared by reducing the amount of individual ingredients by adding said ingredients or each individual ingredient in an amount with a numerical value given here, provided that the amount is expressed in decagrams (abbreviated: dag) or by each the component is added in a quantity that is reduced by a certain divisor or division, where such a divisor is a certain integer or a rational number or a real number that is different from zero and greater than 1, or in an amount that is increased by a certain factor or multiplier , where such a factor is an integer or a rational number or a real number other than zero and greater than 1, whereby the quantities of all individual components are reduced or increased by the same factor.

When the sauce is cooked or when the sauce is finished cooking, mix it hot so that all the ingredients of the sauce are evenly distributed over the entire volume of the sauce and that all larger pieces of sauce are cut into smaller pieces with a diameter of about 1 mm to about 3 mm. and, if necessary, even smaller particles with a particle diameter of from about 0.1 mm to about 0.9 mm. In an alternative embodiment, the sauce is cooled before mixing and mixed when cooled to a judicial temperature, which is in the temperature range of the sauce mixture from about 6 ° C to about 40 ° C. Mixing according to the present invention means simultaneously mixing the ingredients of the sauce mixture together so that all the ingredients are evenly distributed among the entire volume of the sauce mixture and that larger particles or particles with a larger diameter are cut and / or crushed into smaller particles or particles. with a smaller diameter.

According to this process or recipe, we prepare about 641 or about 64 kg of peanut sauce or the so-called Pad Thai sauce according to the present invention.

The sauce thus prepared is used directly for the preparation of dishes as described in the present invention. Alternatively, the sauce prepared in this way is cooled and stored in storage containers or storage containers or storage containers and stored in a refrigerator at a temperature of about 0 ° C to about 4 ° C for a period of about 1 day to about 6 months from the date of completion of cooking the sauce or cooking the sauce and completion of the preparation of the sauce according to this procedure, which includes mixing the sauce mixture.

The sauce prepared after this process is stable for up to and including about three weeks and even up to and including about six months from the preparation of the sauce under refrigerated storage conditions at a temperature in the range of 0 ° C to 4 ° C.

Embodiment 2: Composition, recipe and process for preparing Pad Thai sauce with Pad Thai pistachios

Pad Thai Pistachio Sauce Sauce Pad Thai according to the present invention includes the following ingredients:

- water in the amount of 20 1 oz. about 20 kg, which allows the dissolution and thus even distribution of sugars and other ingredients in the sauce according to this invention,

- palm trees or palm sugar in the amount of 4 kg, which gives the sauce a sweet taste and at the same time acts as a thickener and preservative,

- tamarind in the form of tamarind paste in a quantity of 3,2 kg, which gives that sauce a sour taste and color,

- chopped garlic in a quantity of 4 kg, which gives that sauce its flavor,

- chopped onion, 4 kg, which gives the sauce its flavor, color and texture,

- red pepper in chopped form in the amount of 16 kg, which gives color and taste to the sauce according to this invention,

- fish sauce in the amount of 2 1 oz. about 2 kg, which gives the sauce a taste of fish and seafood,

- Chili sauce in the amount of 2.8 1 oz. about 2.8 kg, which gives the sauce a pungent and pungent taste and color,

- 1 kg of salt, which gives the sauce a salty taste and also acts as a preservative,

- vinegar in the amount of 0.8 1 oz. about 0.8 kg, which gives said sauce a sour taste, color and regulates the acidity of the sauce, ground peeled pistachios in an amount of 4 kg, which gives said sauce a peanut and fat taste, and

- white crystal sugar in the amount of 10 kg, which gives the sauce a sweet taste and at the same time acts as a thickener and preservative.

The sauce according to this embodiment is prepared according to a similar procedure to the sauce in Embodiment 1, except that the peanut nuts are replaced with pistachios.

The sauce according to the invention is prepared in a container as known and as used in the prior art for the preparation of sauces and similar dishes in the field of professional kitchens and restaurants and selected from, inter alia, sauces for preparing sauces, such as pots brand Vollrath®, from the American manufacturer The Vollrath Co., LLC, from containers and pots with a double wall, such as pots with the trade mark Vigor (English name: Vigor stainless Steel aluminum-clad double boiler) or from free-standing kitchen boilers, either to an electrical or gas connection, such as Vulcan boilers manufactured by ITW Food Equipment Group LLC.

In a most preferred embodiment of the Pad Thai sauce preparation process according to the invention, the sauce is prepared in a double-bottomed and double-walled container, where there is water between the two walls of the container so that the sauce ingredients added to the container do not stick to the hot bottom of the container. gives the heat as evenly distributed as possible during cooking the sauce throughout the pan.

Cut the above ingredients of red pepper, garlic and onion or. chop into smaller pieces and place them sliced in a cooking pot. For such cutting, we use kitchen utensils for cutting and chopping vegetables, as they are known and as they are used in the state of the art in the field of catering, food industry and in the household.

Finally, at the above-mentioned time before the end of cooking the sauce mixture, finely ground peeled and blanched pistachios are added to the sauce, which, like peanuts in Embodiment 1, are prepared by roasting without salting. Before grinding peeled and blanched pistachios, check that they do not have a radiant taste. If the pistachios have a suitable taste, grind them into smaller pieces, similar to peanuts in the previous embodiment. Alternatively, instead of ground peeled and blanched pistachios, you can also use ground peeled pistachios with the skin (non-blanched), which gives the prepared sauce a slightly bitter taste and a slightly whitish color due to the pistachio skin.

After cooking, similarly to Embodiment 1, the sauce is mixed in such a way that all the ingredients are small and that they are evenly and finely distributed throughout the sauce, so that individual particles of the ingredients are not tasted when the sauce is ingested. In an alternative embodiment of this example, the sauce is alternatively mixed so that the particles of the sauce ingredients remain larger, especially the particles of onion, garlic, pepper and pistachios, and then feel in the mouth when ingested, giving the sauce a special structure and texture. In an alternative embodiment of this example, part of the pistachios can be ground coarser for this purpose by leaving pistachio fragments in the size from about 1 mm to about 3 mm in diameter in order to change the texture and structure of the sauce and emphasize the taste of pistachios in the sauce. .

The cooled and mixed sauce is distributed in refrigerated storage containers at a temperature in the range from 0 ° C to 4 ° C inclusive, because the sauce prepared according to the invention does not contain added preservatives and stabilizers. Preferably, the sauce storage container is a glass container that has a lid and allows the container to be tightly closed. Alternatively, these can also be plastic containers with lids. Said container for refrigerated storage is selected from a container as known and as used in the state of the art for storing foodstuffs in refrigerators in a temperature range from 0 ° C to 4 ° C inclusive. Alternatively, in the case of a longer shelf life, the sauce is it can also be frozen and in this case stored in a plastic container, as used in the prior art for freezing food products in refrigerators.

The sauce prepared by this process is stable for up to and including about three weeks and even up to and including about six months under refrigerated storage conditions at a temperature in the range of 0 ° C to 4 ° C.

According to the described recipe, about 64 l or about 64 kg of Pad Thai sauce with pistachios according to the present invention are prepared.

Embodiment 3: Use of Pad Thai sauce with peanuts infest Pad Thai

The sauce prepared according to Embodiment 1 is used to prepare the final dish of the Pad Thai type. The final dish is prepared by first preparing the rice noodles either by steaming them with boiling water or by soaking them in water to soften them. Put some oil in a pan, which is either a wok pan or another similar pan, heat it on the stove and then add the vegetables to the pan and fry it for a few minutes so that it still stays firm and doesn’t soften too much. These vegetables are selected from, among others, cabbage, Chinese cabbage, zucchini, cucumbers, eggplants or. malancans, tomatoes, peppers, carrots, kohlrabi, radishes, peas and other similar vegetables cut into thinner slices and / or cubes. Then add the softened rice noodles to the pan and fry them for a few minutes to heat up. Move the ingredients in the pan towards the edge of the pan to release the middle of the pan and add one or more raw eggs to it and fry them in the pan and then mix together with the ingredients along the edge of the pan. To this is added the sauce according to the invention prepared according to embodiment 1, and all the ingredients in the pan are mixed evenly. The Pad Thai final dish of the present invention thus prepared is served with peanuts when the dish is divided into portions and served on plates, with peeled peanuts, whether blanched or non-blanched, added to the top of the dish either whole or chopped into smaller pieces. If necessary, after the top of the prepared dish, we add spices as they are known and as they are used in the state of the art in catering, household and food industry, and preferably in Asian cuisine. Such spices are n. pr. selected from oregano, basil, rosemary, coriander, celery, parsley, thyme and other similar spices either in fresh form or in dried form.

If necessary, meat dishes, fish dishes and / or seafood such as n can also be included in such a final Pad Thai dish. pr. roasted or roasted chicken meat or roasted squid or squid or one or more roasted or. roasted shrimp. In this case, meat dishes are added in an amount of weight from about 20 g to about 100 g. In preparing such a combination of dishes, first prepare a meat dish, fish dish and / or seafood by roasting and / or frying, stirring constantly and turning, so that they are evenly roasted on all sides in a wok pan or similar pan on a sunflower or palm oil for a time from about 5 minutes to about 10 minutes. Then add the remaining ingredients of the Pad Thai dish in sequence as described above.

The quantities of the listed ingredients are chosen arbitrarily. In one possible embodiment, we select 1 part dry rice noodles per serving per person, soaked in about 0.5 1 lukewarm water, 1 tablespoon oil, which is either sunflower oil or palm oil, 1 part vegetables as n. pr. sliced cabbage, 1 egg, 1 to 2 tablespoons of sauce according to embodiment 1 and 1 tablespoon of peanuts and spices of your choice according to the type and amount of spices. 1 tablespoon of the present invention means a volume of from about 10 ml to about 15 ml of liquid to the edge of the spoon.

Individual dishes or final dishes defined herein are not, as such, the subject of the present invention. In the present description, pre-prepared and finally prepared sauces for dishes according to the present invention are given, defined and mentioned for the purpose of showing the use according to the present invention. Otherwise, the subject of the present invention is a combination of such dishes with a sauce according to the present invention, i.e. a combination of such dishes in which a pre-prepared and / or finally prepared sauce is used for dishes according to the invention.

The composition of the dressing described herein, preferably Pad Thai and / or wok dishes and other similar dishes and its recipe, and the process of its preparation and the process of its use described herein may alternatively be carried out with appropriate adjustments according to each combination of defined ingredients, their amounts and / or the sequence of their addition during preparation. Therefore, within the scope of the invention described and defined herein and as defined in the appended claims, other alternative and modified embodiments of such a sauce and a process for its preparation and a process for its use in the context of the present invention may be possible. The composition of the sauce described herein and the process of its preparation and / or the process of its use will also be developed by one skilled in the art according to the present invention, other embodiments of such a composition of the sauce, the process of its preparation and the process of its use. and defined in the claims.

Claims (22)

Patent claims A sauce for dishes consisting of water, at least one or more kinds of sweets, tamarind, garlic, onions, peppers of at least one or more kinds, fish sauce, at least one or more sauces of various kinds of chili, salt, vinegar and nuts at least one or more species, characterized in that it includes: - water in an amount of from about 20% by weight (hereinafter: wt.%) to about 40 wt. %, - at least one or more types of sugar in a total sugar content of about 16% by weight % up to and including about 21 wt. %, - tamarind in the form of tamarind paste in an amount of about 3 wt. % up to and including about 6 wt. %, - garlic in chopped form in an amount of about 4 wt. % up to and including about 6 wt. %, - onion in chopped form in an amount of about 4 wt. % up to and including about 8 wt. %, - peppers in chopped form of at least one or more types of peppers in a total quantity of peppers of about 20 wt. % up to and including about 25 wt. %, - fish sauce in an amount of about 1 wt. % up to and including about 6 wt. %, - at least one or more sauces of different types of chili in a total amount of chili sauces of about 0,5 wt. % up to and including about 5 wt. %, - salts in an amount of about 1 wt. % up to and including about 1.5 wt. %, - vinegar in an amount of about 1 wt. % up to and including about 2 wt. %, - nuts of at least one or more species in a total quantity of nuts of about 3% by weight. % up to and including about 8 wt. %. Sauce sauce according to claim 1, characterized in that the sugar is selected from sugars, among which are refined white sugar, palm sugar and / or brown sugar. Sauce sauce according to claim 2, characterized in that the sugar in said sauce is a mixture of refined white sweet and palm sweet. Sauce sauce according to claims 1, 2 and / or 3, characterized in that said sauce contains refined white sugar in an amount of about 12 wt. % up to and including about 15 wt. % and palm sugar in an amount of about 4 wt. % up to and including about 6 wt. %. Sauce sauce according to Claim 1, 2, 3 and / or 4, characterized in that the peppers are selected from the peppers according to their color, among which are red peppers, green peppers, orange peppers, yellow peppers, white peppers, purple peppers, black pepper and / or a combination of these. Sauce sauce according to claims 1, 2, 3,4 and / or 5, characterized in that the pepper is selected from non-hot or sweet pepper according to the sharpness of the taste. Sauce sauce according to claim 1, 2, 3,4, 5 and / or 6, characterized in that the pepper is preferably a non-hot red pepper. The garnish sauce according to claims 1, 2, 3, 4, 5, 6 and / or 7, characterized in that the chili sauce is selected from chili sauces, wherein the chillies are selected from semi-hot chillies and hot chillies and / or from a combination teh. Agave sauce according to claims 1,2,3,4,5, 6, 7 and / or 8, characterized in that the nuts are selected from nuts, among which are peanuts, pistachios, Brazil nuts, cashew nuts, macadamia nuts , hazelnuts, almonds, walnuts, pumpkin seeds and / or courgettes and pine nuts and / or a combination thereof. Sauce sauce according to claims 1,2,3,4, 5,6,7, 8 and / or 9, characterized in that said nuts are peanuts. Abyss sauce according to claims 1, 2, 3, 4, 5, 6, 7, 8, 9 and / or 10, characterized in that said peanut nuts are selected from roasted peanuts, roasted unsalted peanuts, roasted salted peanuts, roasted unsalted blanched peanuts and / or roasted salted blanched peanuts. A process for preparing a sauce sauce according to claims 1, 2, 3,4, 5, 6, 7, 8, 9, 10 and / or 11, characterized in that said sauce ingredients are mixed with water and with constant stirring and heating. or add the above ingredients of the sauce to the heating, with the exception of nuts and white sugar, and such a mixture of the ingredients of the sauce is cooked at a temperature of about 100 ° C. A process for preparing a sauce for dishes according to claim 12, wherein said sauce comprises ingredients according to claims 1, 2, 3,4, 5, 6, 7, 8, 9,10 and / or 11, characterized in that said mixture the ingredients of the sauce, with the exception of nuts and white sugar, are cooked at a temperature of about 100 ° C from about 3 hours to about 7 hours, measured from the beginning of cooking. A process for preparing a gravy sauce according to claim 13, wherein said sauce comprises ingredients according to claims 1, 2, 3,4, 5, 6, 7, 8, 9,10 and / or 11, characterized in that said mixture of ingredients sauces with the exception of nuts and white sugar are cooked at a temperature of about 100 ° C from about 3 hours to about 5 hours, measured from the beginning of cooking. A process for preparing a gravy sauce according to claims 12, 13 and / or 14, wherein said sauce comprises ingredients according to claims 1, 2, 3,4, 5, 6, 7, 8, 9, 10 and / or 11, characterized in that to add the ground nuts to said mixture of sauce ingredients for a period of about 30 minutes to about 20 minutes before the end of cooking the sauce. A process for preparing a gravy sauce according to claims 12, 13, 14 and / or 15, wherein said sauce comprises ingredients according to claims 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 and / or 11, characterized in after that, white sugar is added to the mixture of said sauce ingredients, which also includes added ground nuts, in the period from about 10 minutes to about 3 minutes before the end of cooking the sauce. A process for preparing a gravy sauce according to claims 12, 13, 14 and / or 15, wherein said sauce comprises ingredients according to claims 1,2, 3, 4, 5, 6, 7, 8, 9,10 and / or 11, characterized in after that, white sugar is added to the mixture of said sauce ingredients, which also includes added ground nuts, in the period from about 5 minutes to about 3 minutes before the end of cooking the sauce. The sauce according to claims 1,2, 3,4, 5, 6, 7, 8, 9,10 and / or 11, which is prepared according to the method according to claims 12,13, 14, 15, 16 and / or 17 . Use of a sauce according to claims 1,2, 3,4, 5,6,7, 8,9,10,11 and / or 18 for the preparation of a dish, characterized in that the dish includes, in addition to said sauce, a pasta dish, meat dishes, fish dishes, seafood dishes, dishes of animal origin, vegetable dishes, dishes of plant origin and / or a combination of these dishes. Use of a sauce according to claims 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 and / or 18 for the preparation of a dish, characterized in that the dish includes a pasta dish in addition to said sauce. Use of a sauce according to claim 20 for the preparation of a dish, characterized in that said pasta is rice noodles. Use of a sauce according to claims 19, 20 and / or 21 for the preparation of a dish, characterized in that the dish includes spices in addition to said sauce and said dishes.