SI25937A - Sauce for dishes with noodles, the process of its preparation and theprocess of its use - Google Patents

Abstract

The invention relates to a sauce for noodle dishes, a process for its preparation and a process for its use. The sauce described consists of water, one or more types of sugars, powder from chicken ingredients, one or more soy sauces and oyster sauce. To easily prepare the sauce in advance and to preserve the organoleptic properties of the sauce, its taste, smell, appearance and texture, the process of preparing the sauce includes steps of mixing water and said sauce ingredients by adding these ingredients while constantly stirring, heating and cooking the sauce ingredients. with the exception of white sugar, which is added to that mixture before the end of cooking the sauce. The sauce is used to prepare dishes which, in addition to the said sauce, also include noodles, vegetable dishes, egg dishes, meat dishes and / or seafood dishes and / or fish dishes and spices.

Description

The sauce is served with noodles, the process of its preparation and the process of its use

Field of technology

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

Demonstration of a technical problem

The present invention primarily aims to solve the technical problem of simple preparation of the sauce with noodles, which are preferably rice noodles, where such a sauce has the taste, smell, appearance and texture of Asian sauces. The prior art classic sauces for rice noodle dishes, preferably broad rice noodles, also known as Pad See Ew dishes, as known in Asian cuisine, are prepared only by mixing the sauce ingredients at room temperature and without cooking. and mostly at the time of preparation of the final dish, in combination with which such sauces are served and served for consumption.

The object of the present invention is to solve the technical problem of mass and rational preparation of sauce for dishes with noodles in catering, preferably dishes of Pad See Ew type, which means preparation of such sauce in advance, its recipe or process of its preparation, selection of ingredients of such sauce and their combination. formulation of such a sauce. Preparing or pre-preparing such a sauce often involves storing such a sauce for a long time, whereby the sauce must retain as much as possible the organoleptic properties, ie taste, smell, appearance and texture of the sauce during storage of the sauce without the use of artificial stabilizers and preservatives. At the same time, the sauce with noodles must retain these properties as much as possible during the time of use of such sauce in the preparation of dishes or final dishes and during serving or serving the sauce together with such dishes, in combination with which such sauce is served or. served, that is, in combination with a dish with noodles and in combination with other dishes included in the final dish, as this is served for consumption, as well as during the time of consumption of such sauce in combination with noodles and other dishes.

State of the art data

The solutions known so far for preparing the sauce are served with noodles, preferably rice noodles, which are so-called dishes of the Pad See Ew type. They do not state how to prepare such a sauce in advance so that it will be stable and can be stored for a longer time. more preserved the organoleptic properties of the prepared sauce is infested with noodles. The solutions known so far do not reveal how and with what ingredients to prepare such a sauce by the pre-preparation process, so that such a sauce will be stable at the same time without the use of artificial stabilizers and / or preservatives and will allow longer storage and retain aroma or taste. , smell, appearance and texture both during storage until the time of preparation and during the preparation of the sauce in its final form and during the time of preparation of the final dish with such sauce and during the time of serving and consumption of such sauce in combination with dishes or final dishes and that it will simplify and expediting the preparation and serving of the final dish in combination with such a sauce as provided by the invention described herein.

Dishes of the Pad See Ew type (also called Pad Siew, Pad Siu or Phat Si-Io), where in Thai Pad means fried or roasted and See Ew soy sauce, are Thai dishes made from fried or fried rice noodles, preferably broad rice noodles, which include soy sauce, preferably sweet soy sauce, vegetable dish, preferably Chinese broccoli, and protein dish which is either an egg and / or meat or fish dish or a seafood dish or instead of tofu for vegetarian and / or vegan versions of this type of dish .

The published data publications and patent documents on noodle sauce noodles, preferably rice noodles and Pad See Ew prey, describe solutions for the preparation, recipes and composition of sauces for dishes, which differ from the invention described herein. Books, magazines and websites, as well as patent documents, describe compositions and various recipes for the preparation of Pad See Ew and other similar rice noodle dishes, where such sauces and dishes are prepared by the so-called wok process. : wok) or by other procedures. Most Pad See Ew sauces known on the market are prepared either during the preparation of the dish or are pre-prepared. Most such sauces are prepared without cooking.

The website https://rasamalaysia.com/pad-see-ew/, available on 23/12/2019, describes the preparation of Pad See Ew, which includes sweet soy sauce, fish sauce, oyster sauce and sugar. The sauce is prepared by mixing the listed ingredients and without cooking.

The website https://www.thespruceeats.com/chicken-pad-see-ew-3217118, published on 20.05.2019 and available on 11.11.2019, describes the preparation of Pad See Ew dishes with chicken breast, where the sauce for such a dish consists from soy sauce (ie light soy sauce), dark soy sauce, fish sauce, white pepper, lime juice and cayenne pepper or chili sauce instead. The described sauce is prepared by mixing the listed ingredients and without cooking. The oyster sauce is not an ingredient of the sauce so described, but is added to a chicken marinade marinade where the marinade includes oyster sauce, soy sauce, and brown sugar.

Patent application no. KR 101294761, published on 08.08.2013, describes the sauce for fried rice pasta, which is fried rice noodles, 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 pungent 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 the 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 and processes for preparing sauces with noodles, which are wok and / or Pad See Ew dishes, and the described recipes and procedures for preparing Pad See Ew sauce do not solve the technical problem presented here in the same way. and with the same composition, recipe and sauce preparation process as solved by the present invention.

Description of the sketches of the invention

Figure 1 schematically shows one of the processes for preparing the noodle sauce with noodles according to the invention, namely one of the methods for preparing the sauce with noodles of the Pad See Ew type, which includes a sequence of individual steps in the process of preparing the sauce according to the invention using the ingredients defined herein. . Most of the ingredients of such a sauce are mixed together at once at the beginning of cooking the sauce.

Figure 2 schematically shows one of the alternative processes for preparing a noodle sauce with noodles according to the invention, i.e. one of the methods for preparing a prey sauce of the type See See Ew, which includes a sequence of individual steps in the process of preparing a sauce according to the invention, where this sauce includes the ingredients defined here . 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 sauce with noodles, preferably with rice noodles and even more preferably with the noodles of the Pad See Ew type. the recipe for preparing such a sauce is served with noodles and the process of using such a sauce is served with noodles in combination with noodle dishes and other dishes, as described below.

Said dishes in which the sauce according to the invention is used are different types of dishes, which in preferred embodiments of using the sauce according to the invention include, among other ingredients, noodle dishes, preferably rice noodle dishes and even more preferably wide rice noodle dishes, and most preferably dishes of the Pad See Ew type that include fried rice noodles.

In addition to noodle dishes, preferably rice noodles and even more preferably wide rice noodles, and most preferably Pad See Ew dishes with fried rice noodles, such dishes include one or more vegetable dishes, egg dish, meat dish and / or fish dish and / or seafood dish and / or one or more spices.

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 Theological 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 procedures 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 fats, if necessary thickeners or thickeners, colorants, stabilizers, emulsifiers and / or preservatives.

The final dish of the present invention means a dish to which the noodle sauce of the present invention is added during the preparation of this dish in the 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 with noodles, preferably with rice noodles and even more preferably with wide noodles and most preferably Pad See Ew dishes with fried rice noodles, further such types of dishes include one or more vegetable dishes, egg dish, meat dish and / or fish dish and / or seafood dish and / or one or more spices and / or or a combination of the listed dishes. The final dish according to the invention is, for example, a Pad See Ew dish of fried or toasted rice noodles, preferably broad rice noodles, which in addition to said noodles include one or more vegetable dishes, egg dish, meat dish and / or seafood dish and / or a fish dish and / or one or more spices and / or a combination of these dishes. All these dishes and thus their combination, which is the final dish in the sense of the present invention, are prepared according to the wok dish process and are therefore classified as wok dishes. wok dishes (English: wok). 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 various 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.

The subject of the present invention is a sauce of noodles, preferably of rice noodles and most preferably of roasted or roasted rice noodles, wherein such sauce consists of water, of at least one or more types of sugars, of chicken ingredients, of at least one or more soya sauces of various kinds and from oyster sauce and in which the listed ingredients are contained in the following quantities:

- water in an amount of up to and including about 3 liters (hereinafter: 1) up to and including about 7 1, at least one or more types of sugars in a total amount of sugar of up to and including about 2 kilograms (hereinafter: kg) up to and including about 5 kg, ingredients of chicken in an amount of from about 1 kg to about 3 kg, at least one or more soy sauces of various kinds in a total amount of soy sauce from about 0.4 1 to about 1 1, oyster sauce in an amount of about 2 1 to about 7 inclusive 1.

In the sauce of the present invention, the individual ingredients of the sauce are contained and given here in quantities given either in liters with the code 1 when the ingredient is in liquid form or in the liquid state of the substance, or in kilograms with the code kg when the ingredient is in solid form or in the solid state of matter.

The water according to the present invention is tap water or tap water. In the sauce, it allows the dissolution of these ingredients and their even distribution throughout the sauce, especially the dissolution and distribution of sugar, powder from chicken ingredients, soy sauce and oyster sauce.

The sugar in the sauce according to the invention is selected from sugars, among which are refined white sugar and / or brown sugar, and in alternative embodiments according to the present invention also palm sugar, as known and as used in the art in catering, in the food industry and in the household. Said refined white sugar is either sugar beet and / or sugar cane sugar and is preferably white crystalline sugar. Said brown sugars unrefined sugar from beet and / or sugar cane. 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 sugar gives the sauce a sweet taste, acts both as a thickener and viscosity regulator of the sauce and as a preservative. Said palm sugar and brown sugar give the sauce an extra color and caramel flavor.

In a preferred embodiment of the present invention, the sugar in said sauce is white sugar, preferably refined white sugar and most preferably white crystalline sugar. In alternative embodiments of the present invention, a combination of white crystal sugar and brown sugar is used, the total amount in the sauce being from about 3 kg to about 7 kg. In still further embodiments of the present invention, brown sugar and / or palm sugar is used.

In a preferred embodiment of the sauce preparation process according to the invention, white sugar, preferably white crystal sugar, and / or brown sugar is added at a time close to the end of cooking the sauce, at a certain time before the end of cooking the sauce or sauce mixture. cooking 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 sugar, preferably white crystalline sugar, is added to the sauce ingredients described above, i.e. to a mixture of sauce ingredients in a cooking vessel including water, chicken ingredient powder, soy sauce and oyster sauce, with constant stirring for a period of time before cooking the sauce , in the period from about 7 minutes to about 3 minutes before the end of cooking and preferably from about 5 minutes to about 3 minutes before the end of cooking. All this time from the addition of sugar 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 50 ° C to about 60 ° C. In the case of cooking the sauce for about 25 minutes (hereinafter: min), add white sugar in a time of about 18 minutes or preferably in a time of about 20 minutes or in a time of about 22 minutes measured from the beginning of cooking the sauce. In the case of cooking the sauce for about 50 minutes, add the sugar for about 43 minutes or preferably for about 45 minutes or for about 47 minutes from the beginning of cooking the sauce. In the case of cooking the sauce for about 30 minutes, add the sugar for about 23 minutes or preferably for about 25 minutes or for about 27 minutes from the beginning of cooking the sauce. When the sugar is added, the sauce mixture is constantly stirred so that the sugar is evenly distributed over the entire volume of the sauce to dissolve and dissolve in it.

The powder from the ingredients of the chicken is preferably selected from the powder from the ingredients of the chicken and / or chicken as known and as used in the state of the art in catering, in the food industry and in the household and preferably in Asian cuisine. Such powder from chicken constituents includes a smaller or larger proportion of the natural constituents of chicken and / or chickens, such as n. pr. preferably meat or meat tissue, further fat or adipose tissue and / or, if necessary, offal of chickens and / or chickens and, where appropriate, other tissues, structures and constituents of chickens and / or chickens and, in certain embodiments, optionally derived from chicken and / or chicken flavors. Such a powder tastes like chicken and / or chicken. In preferred embodiments of the present invention, such chicken ingredient powder includes, but is not limited to, dehydrated chicken and / or chicken meat, chicken and / or chicken fat, salt, optionally monosodium glutamate to enhance the taste of urn, which is the so-called meat flavor, and / or to reduce salt, sugar and maltodextrin. If necessary, such powders from chicken ingredients include, but are not limited to, spices, natural and / or artificial flavors, yeast extracts, succinic acid, acacia gum as a thickener, thiamine hydrochloride (a derivative of vitamin BI), additives such as n. pr. disodium inosinate, disodium guanylate, L-cysteine. As a powder from the ingredients of chicken n. pr. we use a product of Lee Kum Kee Company Limited from Hong Kong with the trade name Chicken Bouillon Powder (English trade name: Chicken Bouillon Powder), which contains monosodium glutamate, or n. pr. under the trade name Premium bouillon powder flavored with monosodium glutamate-free chicken (English trade name: Premium Bouillon Powder Flavored With Chicken). Said powder from the ingredients of chicken and / or chicken gives the sauce according to the invention a taste or. aroma of chicken and / or chicken, viscosity and structure.

The soy sauce of the present invention is selected from soy sauces as known and as used in the prior art in the catering, food and household industries, and preferably in the field of Asian cuisine. Such soy sauces are made from different types of soy and, if necessary, from soy flavor. Said soy sauce gives the sauce according to the invention a taste or. aroma, which tastes like soy, preferably fermented soy, which is a combination of salty taste, sweet taste, hours of taste or taste of meat and bitter taste, as well as a color from light brown to dark brown. In a preferred embodiment of the present invention, the soy sauce is a sweet soy sauce. Furthermore, such a sweet soy sauce is the so-called dark soy sauce. Furthermore, the soy sauce of the present invention is a dark soy sauce or a sweet soy sauce. In alternative embodiments of the present invention, the soy sauce is a combination of dark and light soy sauce, or just a light soy sauce. Furthermore, such soy sauce is selected from soy sauces, among which are light soy sauce or salty soy sauce, dark soy sauce or sweet soy sauce and / or a combination thereof.

In classic Asian cuisine, three types of soy sauce are known: a) light soy sauce (English: light soy sauce) or also the so-called salty soy sauce, b) dark soy sauce (English: dark soy sauce) or also the so-called sweet soy sauce , and c) thick soy sauce.

Dark soy sauce or. sweet soy sauce is less salty, sweeter, with a more pronounced hourly flavor and bitter taste. It is darker in color than light soy sauce; it is usually dark brown or black in color and also thicker than light soy sauce. Light soy sauce or. salty soy sauce is saltier, less sweet, with fewer hours of flavor and less bitter taste. It is lighter in color and more rare than dark soy sauce; it is usually light reddish-brown in color. Thick soy sauce is less salty and much sweeter and also thicker, because in the aging process, ie fermentation of soybeans in water by the classic process with the addition of salt in the presence of the fungus Aspergillus oryzae or by the modern process of hydrolysis of soybeans more is added sugar, more roasted grains of cereals (mostly wheat or other cereals) to make it more dense.

Otherwise, such soy sauces taste salty, slightly sweet depending on the aging time and with a pronounced hourly taste and at the same time with a bitter taste. Urnami taste oz. the taste of meat develops because the fermentation of soy proteins releases amino acids from which glutamic acid is converted to sodium glutamate, which gives the clock a taste. Dark soy sauces are n. pr. due to the longer aging time, they are sweeter and less salty, have a more pronounced hourly taste and slightly bitter taste, and are darker in color than light soy sauce or thin soy sauce, which are aged for less time. Light soy sauces are more salty, less sweet, with less developed hourly flavors and a bitter taste.

Such a sweet soy sauce is selected from sauces that include a smaller or larger proportion of the natural ingredients of the soy sauce. Preferably choose a sweet soy sauce. Such soy sauce includes, inter alia, fermented and / or hydrolysed soybeans and wheat, water, if necessary wheat flour, salt, if necessary sugar, if necessary caramel for taste and color, if necessary monosodium glutamate as a flavor enhancer for urns, if necessary additives as n. pr. disodium ionizate and / or disodium guanylate as flavor enhancers, if necessary, corn syrup for fructose content and thus sweet taste enhancement and, if necessary, the preservative sodium benzoate or potassium sorbate. As a sweet soy sauce we use n. pr. a product of Lee Kum Kee Company Limited of Hong Kong with the trade name Sweet Soy Sauce (English trade name: Sweet Soy Sauce), and alternatively also soy sauce with the trade name Premium Soy Sauce (English trade name: Supreme Soy Sauce) or with the trade name named Lee Kum Kee premium dark soy sauce (English trade name: Lee Kum Kee Premium Dark Soy Sauce).

The oyster sauce of the present invention is selected from oyster sauces as known and as used in the art in catering, the food industry and in the household, and preferably in the field of Asian cuisine. Such oyster sauces are made from various types of oysters, preferably from oyster extracts or extracts obtained by cooking oysters in salt water, and in alternative embodiments, if necessary, include the aroma of oysters. Said oyster sauce gives the sauce according to the invention a taste or aroma and, if necessary, the smell of oysters and / or seafood.

Oyster sauce is chosen from sauces that include a smaller or larger proportion of the natural ingredients of oysters. Such a sauce according to the invention includes, inter alia, oyster extracts or extracts, water, salt, sugar and, if necessary, wheat flour and / or modified corn starch as a thickener, caramel for color and sweet taste and monosodium glutamate as a flavor enhancer. As an oyster sauce we use n. pr. products of Lee Kum Kee Company Limited of Hong Kong under the brand name

Premium oyster sauce (English market name: Premium Oyster Sauce) or with the brand name Lee Kum Kee premium oyster flavored sauce (English market name: Lee Kum Kee Premium Oyster Flavored 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 are heated or heated and this mixture of sauce 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, white sugar is added to the mixture of sauce ingredients with a time lag from the addition or mixing 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 sugar 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 crystalline sugar. These ingredients, which are water, powder from chicken ingredients, one or more soy sauces and oyster sauce, are mixed with the mixture of the said sauce ingredients in a cooking vessel while constantly stirring. in the boiler and when heated or heated to the temperature of the sauce mixture from about 50 ° C to about 60 ° C inclusive, cook from about 25 minutes to about 50 minutes, and in preferred embodiments about 30 minutes from the beginning of cooking. White sugar is 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 the powder from the chicken ingredients 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 powder from the chicken ingredients, add one or more soy sauces and oyster sauce in succession, and then stir all this while heating to the temperature of the sauce mixture from about 50 ° C to inclusive. about 60 ° C, at which point all of this is cooked for said time from about 25 minutes to about 50 minutes, and preferably about 30 minutes from the start of cooking.

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, measured by temperature measurement procedures as known and used in the state of the art in the 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 to about 35 ° C, and in certain cases up to and including around 40 ° C in the hot period or in the hot summer period.

In an alternative embodiment of this embodiment, the sequence of adding the sauce ingredients, white sugar, which is always added before the end of cooking, as described here, can be arbitrarily varied. The amounts of the individual ingredients may also be optionally varied within the range of the stated amounts of the ingredients of this invention. For example, prepare a sauce according to this embodiment by reducing the amount of individual ingredients by adding said ingredients or each individual ingredient in an amount with the numerical value given here, except that the amount is expressed in decilitres (abbreviated: dl) or in decagrams (abbreviated: dag). ) or by adding each of these components in an amount reduced by a given divisor or divisor, where such divisor is a given integer or rational number or a real number other than zero and greater than 1, or in an amount which is increased by a certain factor or multiplier, where such a factor is a certain 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 particles and / or clusters of sauce ingredients are cut or split into smaller pieces and / or clusters. particles from about 0.01 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 thus prepared is cooled and stored in storage containers and stored in a refrigerator at a temperature of from about 0 ° C to about 4 ° C for a period of from about 1 day to about 3 weeks and further from about 6 months from the date of completion of cooking the sauce or cooking the sauce and the completion of the preparation of the sauce according to this procedure, which includes mixing the sauce mixture.

A further object of the present invention is the use of a noodle sauce prepared according to the invention in combination with one or more dishes or with one or more final dishes selected from noodle dishes, preferably rice noodles and even more preferably broad noodles. rice noodles and most preferably roasted or toasted rice noodles, which are preferably Pad See Ew dishes and which are further selected from one or more vegetable dishes, egg dishes, and if necessary further from one or more meat dishes and / or one or more seafood dishes and / or one or more fish dishes and one or more spices and / or combinations of these dishes.

Said noodles according to the invention are preferably rice noodles, even more preferably fried or fried rice noodles and most preferably fried or fried. roasted wide rice noodles as known and as used in the prior art to prepare Pad See Ew dishes. Alternatively, such noodles may be prepared instead of rice from other ingredients as known and used in the art in the food industry, catering and / or household food preparation for the preparation of noodles, including, for example, noodles from various cereals instead of and / or in addition to rice, such as 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 noodles are selected from, inter alia, rice noodles from different types of rice, wheat flour noodles, corn flour noodles, rye flour noodles, buckwheat flour noodles, rye flour noodles, chickpea flour noodles, lentil flour noodles, noodles from potato flour (e.g. sweet potato flour), noodles from tapioca flour from cassava plants, noodles from different types of beans as n. pr. black beans, mung beans, soybean noodles and / or mixtures of these raw materials and, where appropriate, mixtures of these raw materials with various vegetables, spices and / or flavorings. In preferred embodiments of the use of the noodle sauce sauce of the present invention, such a sauce is used in the noodles, which include rice noodles and most preferably fried or toasted rice noodles as are known in Asian cuisine.

Said vegetable dish according to the present invention may be prepared from one or more types of vegetables or from one or more vegetables. 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, where the said vegetables are selected from, but not limited to, Thai broccoli, broccoli, cabbage, Chinese cabbage, peppers, tomatoes, carrots, kohlrabi, radishes, turnips, celery, spinach, chard, zucchini, cucumbers, aubergines or aubergines (also called malancani), Brussels sprouts, cauliflower, leeks, peas, peas, legumes, peas, beans, lentils, and / or a combination of these vegetables. Most preferably, the above vegetable dish is prepared from vegetables that eat Thai broccoli. Said vegetables are prepared by the wok process by frying or frying them either in oil, which is refined sunflower, rapeseed, palm and / or olive, in such a way that they are cooked in such a way that they remain crispy to the bite. The legumes in the grain are pre-soaked in water and / or boiled in boiling water. Alternatively, said vegetables are cooked in water or steamed with boiling water or stewed in said oil.

Said egg dish is prepared by frying or frying one or more eggs in a wok or other similar pan. The egg is fried on both sides in heated oil, which is either sunflower oil, palm oil, rapeseed oil and / or olive or olive oil, so that the egg is well fried on both sides when turning and mixing. Such an egg dish is prepared from one or more eggs, where such an egg is most preferably a hen's egg. In an alternative embodiment, the egg may also be an egg of another poultry or an egg of a bird. The fried egg or fried egg dish is, in a preferred embodiment, prepared in a wok pan or other pan, either together with the fried noodles, by mixing them evenly between the noodles. Alternatively, such an egg dish is mixed in a pan between a roasted one vegetable dish and / or between several vegetable dishes and / or between a combination of roasted noodles and one or more vegetable dishes.

In the embodiments of the present invention, said meat dish means a meat dish made from one or more different types of meat, such as different types of poultry, including chicken and turkey, beef, veal and / or pork, which are and as 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.

Said seafood dish in the embodiments of the present invention means a dish of various types of seafood, including mussels, molluscs, crustaceans and other marine animals, which are and as used for food purposes as known in the art.

Said fish dish in the embodiments of the present invention means a fish dish of various species of fish, either marine or freshwater fish, which are and as used for food purposes, as is known in the art.

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 preferred embodiments of the present invention, a meat dish comprising chicken meat is selected. Such a dish of chicken meat is prepared preferably by roasting or. roasting meat in a wok pan or other similar pan in a wok manner and / or in another manner as is known in the art in the hospitality, food and household industries.

The spices for said dish according to the present invention are selected from spices as known and as used in the state of the art in catering, household and food industry, preferably in Asian cuisine and even more preferably in the preparation of Pad See Ew dishes. Such spices are n. pr. selected from garlic, onion, coriander, oregano, Thai basil, basil, mint, ginger, Thai ginger, lemongrass, chives, Chinese chives, curry leaves, rosemary, celery, parsley, thyme and / or lime and other similar spices. These spices are preferably in fresh form, but alternatively also in frozen form and further 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. Alternatively, they are added to the dish mixes, which are combined into the final dish just before the end of their roasting.

In one embodiment of the present invention, such a noodle sauce is used in combination with rice noodles in the preparation of a Pad See Ew dish, as described, for example, in Embodiment 2.

In further embodiments of the present invention, such a sauce is used in the preparation of a wok dish. a dish, wherein the sauce according to the invention is combined with one or more of the above dishes, preferably selected from noodles, preferably rice noodles, and further selected from egg dish, one or more vegetable dishes and, if necessary, from one or more meat dishes. dishes, one or more fish dishes, one or more seafood dishes, one or more spices and / or a combination thereof.

Performance examples

Embodiment 1: Composition, recipe and process for preparing a sauce with Pad See Ew rice noodles

The Pad See Ew rice noodle sauce sauce of the present invention includes the following ingredients in the following amounts:

water in an amount of 5 l, which allows the dissolution and / or even distribution of sugars and other ingredients in the sauce according to this invention, powder from chicken ingredients in an amount of 2 kg, which gives the sauce chicken flavor, viscosity and structure, as well as salty taste,

- sweet or dark soy sauce in the amount of 0,7 1, which gives that sauce a taste, including hours of flavor, and color, oyster sauce in the amount of 4,5 1, which gives that sauce a taste of oysters and / or seafood and hours of taste and color,

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

In a preferred embodiment according to the procedure of embodiment 1 described here, as shown in Figure 1, most of the ingredients of the sauce, i.e. water V, powder from the ingredients of the PSK chicken, are sweet or dark soy sauce SO and oyster sauce OSO, are added at once and together at the beginning of cooking the sauce and before the end of cooking is added white sugar, which is preferably 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 noodle sauce with the noodles according to the invention, which is one of the methods for preparing the sauce for the Pad See Ew 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, the powder from the ingredients of PSK chicken, sweet or sour cream, is added to the water V in the cooking vessel while stirring constantly. dark soy sauce SO and oyster sauce OSO;

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 in the range from about 50 ° C to about 60 ° C and up to the end of cooking, which means for a time in the range from about 25 min up to and including about 50 min from the start of cooking and preferably about 30 min from the start of cooking;

C) for a period of from about 7 minutes to about 3 minutes, preferably from about 5 minutes to about 3 minutes before the end of cooking, said mixture of the 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 50 ° C to about 60 ° C;

D) after cooking the mixture of sauce ingredients, mix (in Figure 1 the so-called mixing) the sauce thus prepared either in the warm state of the sauce or mix the sauce after it has previously cooled to room temperature;

E) if necessary, pack or pack the sauce thus prepared in a storage container, preferably in a refrigerator at a temperature of from about 0 ° C to about 4 ° C for a storage time of 1 day after preparation of the sauce to 3 weeks after preparation of the sauce and more further 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 white crystal sugar BKS to the water that is in the cooking vessel or in the boiler and has room temperature or the temperature of water from the water supply. These ingredients, which are water V, powder from the ingredients of chicken PSK, sweet or. dark soy sauce SO and sauce and oyster OSO, in water with constant stirring of the mixture of the above ingredients of the sauce in a cooking pot or. cooking and heating or heating to a temperature of the sauce mixture from about 50 ° C to about 60 ° C inclusive, cook from about 25 minutes to about 50 minutes, and in preferred embodiments about 30 minutes from the start of cooking. By constantly mixing these sauce ingredients in the sauce mixture, it is achieved that all these ingredients are evenly distributed and / or dissolved over the entire volume of the solution and / or the sauce mixture.

The white crystalline sugar is added to the above-described ingredients of the sauce mixture in a cooking vessel 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 the abyss sauce of the present invention, said ingredients are added sequentially by first adding powder from PSK chicken ingredients to water V and stirring for a few minutes when heated 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 the boiler with water V and with the powder from the ingredients of the PSK chicken, we add successively sweet or dark soy sauce SO and then the sauce is oyster OSO and then all this is constantly stirred while heating to the temperature of the sauce mixture in the range from about 50 ° C to about 60 ° C, at which all this is cooked for a specified time from about 25 min up to and including about 50 min and preferably about 30 min.

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, measured by temperature measurement procedures as known and used in the state of the art in the 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 to about 35 ° C, and in certain cases up to and including around 40 ° C in the hot period or in the hot summer period.

Said powder from the ingredients of PSK chicken, sweet or dark soy sauce SO, oyster sauce OSO and white sugar, preferably white crystal sugar BKS, are selected from products as known and as used in the prior art for food purposes in the food industry, catering and household.

Powder from chicken ingredients PSK is preferably selected from powder from chicken and / or chicken ingredients, which includes a smaller or larger proportion of natural chicken and / or chicken ingredients and has a chicken and / or chicken flavor. Such powders of chicken ingredients include, but are not limited to, dehydrated chicken and / or chicken meat, chicken and / or chicken fat, salt, if necessary monosodium glutamate, to enhance the taste of urn, which is the so-called meat flavor, and / or to reduce salt content, sugar and maltodextrin. If necessary, such powders from chicken ingredients include, but are not limited to, spices, natural and / or artificial flavors, yeast extracts, succinic acid, acacia gum as a thickener, thiamine hydrochloride (a derivative of vitamin BI), additives such as n. pr. disodium inosinate, disodium guanylate, l-cysteine. As a powder from the ingredients of chicken n. pr. we use a product of Lee Kum Kee Company Limited from Hong Kong with the trade name Chicken Bouillon Powder (English trade name: Chicken Bouillon Powder), which contains monosodium glutamate, or n. pr. under the trade name Premium bouillon powder flavored with monosodium glutamate-free chicken (English trade name: Premium Bouillon Powder Flavored With Chicken).

Sweet oz. dark soy sauce SO is chosen from sauces that include a smaller or larger proportion of the natural ingredients of soy sauce. Preferably choose a sweet soy sauce. Such soy sauce includes, inter alia, fermented and / or hydrolysed soybeans and wheat, water, if necessary wheat flour, salt, if necessary sugar, if necessary caramel for taste and color, if necessary monosodium glutamate as a flavor enhancer for urns, if necessary additives as n. pr. disodium ionizate and / or disodium guanylate as flavor enhancers, if necessary, corn syrup for fructose content and thus sweet taste enhancement and, if necessary, the preservative sodium benzoate or potassium sorbate. As a sweet soy sauce we use n. pr. a product of Lee Kum Kee Company Limited of Hong Kong with the trade name Sweet Soy Sauce (English trade name: Sweet Soy Sauce), and alternatively also soy sauce with the trade name Premium Soy Sauce (English trade name: Supreme Soy Sauce) or with the trade name named Lee Kum Kee premium dark soy sauce (English trade name: Lee Kum Kee Premium Dark Soy Sauce).

OSO sauce is selected from sauces that include a smaller or larger proportion of the natural ingredients of oysters. Such a sauce according to the invention includes, inter alia, oyster extracts or extracts, water, salt, sugar and, if necessary, wheat flour and / or modified corn starch as a thickener, caramel for color and sweet taste and monosodium glutamate as a flavor enhancer. As an oyster sauce we use n. pr. products of Lee Kum Kee Company Limited of Hong Kong under the brand name

Premium oyster sauce (English market name: Premium Oyster Sauce) or with the brand name Lee Kum Kee premium oyster flavored sauce (English market name: Lee Kum Kee Premium Oyster Flavored Sauce).

Said white sugars white crystal sugar BKS. It is added to the sauce ingredients described above in a cooking vessel with constant stirring for a certain time before the end of cooking the sauce, from about 7 minutes to about 3 minutes before the end of cooking and preferably from about 5 minutes to about 3 minutes before by the conclusion of cooking. All this time from the addition of BKS white crystal sugar 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 50 ° C to about 60 ° C.

In the case of cooking the sauce for about 30 minutes, add white crystal sugar for about 23 minutes or preferably for about 25 minutes or for about 27 minutes, measured from the beginning of cooking the sauce. In the case of cooking the sauce for about 25 minutes, add white crystal sugar for about 18 minutes or preferably for about 20 minutes or for about 22 minutes from the beginning of cooking the sauce. In the case of cooking the sauce for about 50 minutes, add white crystal sugar for about 43 minutes or preferably for about 45 minutes or for about 47 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 an alternative embodiment of this embodiment, the sequence of adding the sauce ingredients can be arbitrarily varied, with the exception of white sugar or white crystal sugar BKS, which is 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, the powder from the ingredients of the PSK chicken is added to the 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. to the heating and cooking, the ingredients are added first by the soy sauce SO, which is preferably a sweet soy sauce and then by the OSO oyster sauce;

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 from about 50 ° C to about 60 ° C and up to the end of cooking, which means for a time in the range of about 25 minutes to including about 50 minutes from the start of cooking and preferably about 30 minutes from the beginning of cooking;

Dl) for a period of from about 7 minutes to about 3 minutes, preferably from about 5 minutes to about 3 minutes before the end of cooking said mixture of the 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 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 50 ° C to about 60 ° C;

El) 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;

Fl) if necessary, wrapping or packing the sauce thus prepared in a storage container, preferably in a refrigerator at a temperature of from about 0 ° C to about 4 ° C for a storage time of 1 day after preparation of the sauce and up to and including 3 weeks after preparation of the sauce, and more further up to and including 6 months after preparation of the sauce.

In alternative embodiments of this embodiment, the amounts of the individual ingredients are optionally varied within said range of the amounts of the individual ingredients of the present invention. For example, prepare a sauce according to this embodiment by reducing the amount of individual ingredients by adding said ingredients or each individual ingredient in an amount with the numerical value given here, except that the amount is expressed in decilitres (abbreviated: dl) or in decagrams (abbreviated: dag). ), or by adding each of the listed components in an amount reduced by a certain divisor or divisor, where such divisor is a definite integer or a rational number or a real number other than zero and greater than 1, or in an amount , which is increased by a certain factor or multiplier, where such a factor is a certain 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 divisor.

When the sauce is cooked or when you have finished cooking the sauce, mix it hot so that all the ingredients of the sauce are evenly distributed over the entire volume of the sauce. 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 in accordance with the present invention means simultaneously mixing the ingredients of the sauce mixture together so that all the ingredients are evenly distributed throughout the entire volume of the sauce mixture and that any larger particles or clusters of sauce ingredients or particles and / or clusters of sauce ingredients with a larger diameter cut and / or split and crushed into smaller particles and / or aggregates or into particles and / or aggregates of smaller diameter, where their diameter is in the range of about 0.01 mm to about 0.9 mm in diameter.

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 stand-alone kitchen boilers, either to an electrical or gas connection, such as Vulcan boilers manufactured by ITW Food Equipment Group LLC.

In the most preferred embodiment of the Pad See Ew noodle 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 in order to prevent the added sauce ingredients from sticking during cooking. to the hot bottom of the pan and gives the heat as evenly distributed as possible during cooking the sauce throughout the pan.

After cooking, mix the sauce so that all the particles of the ingredients are evenly and finely distributed over the entire volume of the sauce.

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 3 weeks and also up to about 6 months from the date of completion of cooking the sauce or cooking the sauce and completion of preparation sauces following this process, which involves mixing the sauce mixture.

In this case, 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. Exceptions are any preservatives and stabilizers contained in individual ingredients of the sauce, such as oyster sauce, soy sauce and / or powdered chicken ingredients, when these ingredients are selected from products as known and as used in market in the food industry, catering and / or household.

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 the 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 of the sauce, this 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 after this process is stable for up to and including about three weeks and even up to and including about six months after completion of the preparation of the sauce under conditions of storage in a tightly closed container in a refrigerator at a temperature in the range from 0 ° C to 4 ° C.

According to the described recipe, prepare about 12 1 to 13 1 sauces for a dish with rice noodles of the Pad See Ew type according to the present invention.

Embodiment 2: Use of Padje Ew rice noodle sauce in combination with a vegetable dish and, if necessary, a meat dish and / or fish dish and / or a seafood dish

The sauce prepared according to Embodiment 1 is used to prepare a final dish which includes a dish with rice noodles, preferably fried rice noodles, and where the final dish also includes a combination with other dishes by preparing a dish of Pad See Ew type, wherein these other dishes are an egg dish and one or more vegetable dishes and, if necessary, one or more meat dishes and / or one or more fish dishes and / or one or more seafood dishes and / or a combination of these dishes. Use a sauce that has just been prepared according to Embodiment 1 or a sauce prepared in this way that has been stored in a refrigerator for a certain period of time, up to and including 6 months after the end of the preparation of the sauce, under the stated storage conditions in a tightly closed container. 0 ° C to 4 ° C.

The final dish is prepared by first preparing the rice noodles either by steaming them with boiling water or by soaking them in cold or lukewarm water with a temperature in the range of about 6 ° C to about 25 ° C for soaking times from about 5 minutes to about 20 minutes to soften. Before roasting or. drain the noodles to drain to remove water.

Then prepare one or more vegetable dishes. Said vegetable dish according to the present invention may be prepared from one or more types of vegetables or from one or more vegetables. Such vegetables are selected from Thai broccoli, broccoli, cabbage, Chinese cabbage, peppers, tomatoes, carrots, kohlrabi, radishes, turnips, celery tubers, spinach, chard, zucchini, cucumbers, eggplants or. aubergines (also called malancani), Brussels sprouts, cauliflower, leeks, peas, peas, legumes, peas, beans, lentils, and / or a combination of these vegetables.

Preferably, fresh vegetables are selected and used, which are cleaned and washed before use. If necessary, use frozen vegetables, which are thawed before use for the preparation of the dish described here by the so-called slow melting and heating process for a period of about 5 hours to about 8 hours after removing frozen vegetables from the freezer, or thawed frozen with the so-called rapid melting process, in which frozen vegetables are either steamed by pouring boiling water over them and draining, or by soaking them in boiling water for about 3 minutes to about 10 minutes. Preferably, the vegetables are thawed by a slow melting process to keep them firm and firm. Alternatively, pre-prepared vegetables are used in other ways, as is known and as used in the prior art in the catering, food industry and / or household.

Then in a wok pan or in a similar pan in hot oil, first fry or. fry one or more vegetable dishes, then fry in hot oil or. fry the softened noodles and then one or more eggs and mix it all together into the final dish, to which you finally add one or more spices. If necessary, include one or more meat dishes and / or one or more fish dishes and / or one or more seafood dishes in the final dish. In this case, first fry in hot oil or. fry such a meat dish or. fish dish or a seafood dish and only then all the above ingredients of the final dish to which we add one or more spices. The sauce according to the invention prepared according to Embodiment 1 is added to such a dish either during the roasting of the noodles, after the roasting of the noodles or during the roasting of the meat dish or fish dishes or seafood dishes. For roasting or. We use refined sunflower oil, palm oil, rapeseed oil and / or olive oil and / or other similar oil as used in the state of the art in the field of catering, food industry and / or household.

In one embodiment, for example, per portion for one person, from about 0.5 parts to about 2 parts of softened noodles, one or more eggs depending on the size of the eggs, from about 1 part to about 3 parts of vegetables, from including about 10 ml to about 50 ml of one or more spices, ranging from about 1 tablespoon to about 5 tablespoons to the edge of the spoon, and optionally from about 50 g to about 200 g of meat dish, and / or fish dishes and / or seafood dishes. In this case, oil is used in an amount of from about 10 ml to about 30 ml every 0.5 parts or alternatively to 1 part of softened noodles for roasting / roasting noodles, oil in an amount of from about 10 ml to about 30 ml each egg for roasting / roasting eggs, oil in an amount of from about 10 ml to about 30 ml for every 1 part of pre-prepared vegetables for roasting / frying of these vegetables and oil in an amount of from about 10 ml to about 30 ml each 50 g of meat dishes or. fish dishes or seafood dishes for roasting / roasting such dishes. Frying / roasting of the mentioned dishes is performed on heated hot oil.

When vegetables are in the form of fruits or. fruit, leaves and / or tubers and / or pods of a larger size, ie where the leaf of the vegetable and / or pod in one of the dimensions exceeds a length of about 15 cm, where the fruit, fruit or tuber has a diameter or cross section greater than or greater than about 1 cm to about 1.5 cm, then this, t. j. leaves, pods, fruits, berries or tubers, cut into thinner slices and / or smaller cubes and / or smaller square and / or otherwise shaped pieces, where these cubes, squares or otherwise shaped pieces have a diameter or. cross section smaller or thickness less than about 1 cm in size. In alternative embodiments, such vegetables are cut into particles of larger diameter, thickness and / or cross section.

If these leaves, pods, fruits, berries or tubers are more flat in shape and / or diameter, with a cross-section or thickness of less than about 1 cm and a length of less than about 15 cm, then do not cut these vegetables. into smaller pieces and leave it in the whole piece. Similarly, we leave vegetables in the whole piece when these are fruits such as beans, peas or lentils in the grain or, if necessary, in the pod, when the pods are smaller in size.

Beans, peas and / or lentils in the grain are boiled in boiling water for some time beforehand so that they are still firm. This is in the case of pre-soaking these grains in water for a time from about 3 hours to about 5 hours, cooking in boiling water for about 10 minutes to about 30 minutes. Then drain the grains. If necessary, the remaining vegetables can also be pre-cooked in boiling water for a period of from about 10 minutes to about 30 minutes, depending on the type of vegetable. If necessary, cook the tubers longer so that they are cooked so that their pieces are still firm and firm. Depending on the type of vegetable, some vegetables are just steamed with boiling water as n. pr. Chinese broccoli, broccoli or Swiss chard.

In a preferred embodiment of the present invention, Chinese broccoli is used to prepare a vegetable dish, which is steamed with boiling water or cooked in boiling water for about 5 minutes to about 10 minutes. Before roasting or. always roast the vegetables prepared in this way to remove the water. When the vegetables are thin and enough to be cooked for safe consumption, only roasting / roasting is enough, then we just fry them. fry and do not pre-steam or. we don't cook.

When the wok is a pan or other similar pan and / or container large enough to be fried in succession. fry all the above ingredients of the final dish, so that each dish that we fry or. fry, before roasting the next dish is pushed to the edge or along the edge or. towards the edge of the pan and at the same time fry in the middle of the pan or. we fry the next dish, then we fry all these ingredients of the final dish in such a pan by frying the currently fried dish in the middle of the pan, and the remaining dishes are pushed along the edge of the pan. When such a pan is too small to be sufficient for the preparation of the final dish in the described manner, when we have pre-fried / fried dishes pushed to the edge of the pan, then each dish after roasting or. remove from the pan during frying for roasting or. baking her next dish, and only at the end, that is, when we fry or. fry all the ingredients of the final dish and when all these dishes are combined in a pan by heating and mixing with each other, in the period from about 0.5 minutes to about 2 minutes before the end of roasting or. baking the final dish add one or more spices. Alternatively, one or more spices are added to the combination of said roasted or. fried dishes just before serving or. serving the final dish.

Thus, in a frying pan in the middle of it in hot oil, first fry / fry the vegetables in hot oil for about 2 minutes to 5 minutes and after that time push it against the edge of the pan. Then add the drained softened rice noodles to the pan and fry / fry them in hot oil for about 2 minutes to 3 minutes and push them along the edge of the pan to the pre-fried / fried vegetable dish. Then in a preheated pan in the middle of the pan fry or. fry one or more eggs in the mentioned oil and they are fried / fried on both sides while turning and stirring constantly for a period of about 5 minutes to about 7 minutes and at the same time for a period of 3 minutes from the beginning of baking the egg or. eggs further between the egg or. add fried / fried rice noodles from the edge of the pan and after 7 minutes from the start of baking / frying, add fried / fried vegetables to the mixture of eggs and noodles and fry all this in the pan for about 1 minute to about 3 minutes. and adding a sauce according to the invention, adding to 1 part to 3 parts of softened rice noodles from 20 ml to 100 ml of sauce and, if necessary, up to and including 200 ml and more of the sauce according to the invention, as prepared according to Implementing Case 1.

Preferably, hen eggs are selected, and in alternative embodiments of the invention, eggs from other poultry and / or bird eggs, as known and used in the prior art, are used in the catering, food industry and / or household.

Said one or more spices are selected from garlic, onion, coriander, oregano, Thai basil, basil, mint, ginger, Thai ginger, lemongrass, chives, Chinese chives, curry leaves, rosemary, celery, parsley, thyme and thyme and / . Preferably, fresh spices are used, which are cut into smaller pieces and / or pieces if necessary. Alternatively, frozen spices and, if necessary, dried spices in further alternative embodiments of the invention are used.

Where the final dish includes one or more meat dishes and / or one or more seafood dishes and / or one or more fish dishes and / or a combination thereof, then this meat dish or fish dish or the seafood dish is roasted first and before the other ingredients of the final dish. fry in hot oil. In a preferred embodiment of the present invention, chicken meat, which is either chicken breast or chicken thigh, is selected for the preparation of a meat dish. For roasting or. use refined sunflower oil, palm oil, rapeseed oil and / or olive oil for roasting. At about 50 g to 100 g of meat or. fish meat or seafood used from about 10 ml to about 30 ml of oil, ie from about 1 tablespoon to about 3 tablespoons to the edge of this spoon. Said meat dish or. fish dish or fry the seafood dish in the above oil or fry in a wok pan and / or other similar pan so that they are well fried on both sides so that they turn, namely fry it or. fry first for about 3 minutes to about 7 minutes on one side and then for about 3 minutes to about 7 minutes on the other side. Then follows the roasting or. roasting the other ingredients of the final dish as described above in this embodiment.

In further alternative embodiments of this embodiment and the invention, the amount of said final dish ingredients is arbitrarily selected and varied, and the sequence of final dish preparation steps is arbitrarily varied depending on the dishes used in the final dish and the desired crunchiness and texture of the final dish ingredients. In case of need for more baked or. more fried version of the dish, we roast or. bake as long as desired in the embodiment here.

With the exception of the sauce of the noodles covered by the present invention, the individual ingredients of the dish or the individual ingredients of the final dishes as defined in this description are not in themselves the subject of the present invention, but are the subject of the present invention as used in combination with the sauce is served with noodles according to the invention, as a combination of such dishes with the sauce according to the 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 sauce described here is served with noodles, preferably with rice noodles and most preferably with wide rice noodles, and / or waxed with noodles and other similar dishes and its recipe, and the process of preparation and use described herein can alternatively be performed with appropriate adjustments to each combination of defined ingredients, their quantities and / or the sequence of their addition during the preparation process. 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 noodle sauce and the process of its preparation and the process of its use in accordance with the present invention may be possible. based on the composition of the sauce described herein and the process of its preparation and / or the process of its use, a person skilled in the art according to the present invention may also develop other embodiments of such a composition of the sauce, the process of its preparation and the process of its use, without altering the invention. and defined herein and defined in the claims.

Claims (26)

Patent claims A noodle sauce consisting of water, at least one or more sugars, powdered chicken ingredients, at least one or more soy sauces of various kinds and oyster sauce, characterized in that it includes: - water in an amount of from about 3 liters to about 7 l inclusive, - at least one or more types of sugar in a total sugar content of from about 2 kilograms to about 5 kg inclusive, - powder from chicken ingredients in an amount of from about 1 kg to about 3 kg, at least one or more soy sauces of various kinds in a total amount of soy sauce from about 0.4 1 to about 1 l inclusive, oyster sauce in an amount of including about 2 1 to about 7 1. The noodle sauce according to claim 1, characterized in that the sugar is selected from sugars, among which are refined white sugar and / or brown sugar. The sauce is served with noodles according to claim 2, characterized in that the sugar in said sauce is refined white sugar. The sauce is served with noodles according to claims 1, 2 and / or 3, characterized in that said sauce contains refined white sugar in an amount of from about 2 kg to about 5 kg. Noodle sauce according to claim 1, 2, 3 and / or 4, characterized in that the soy sauce is selected from soy sauces, among which are light soy sauce or salty soy sauce, dark soy sauce or sweet soy sauce and /. or a combination of these. The sauce is served with noodles according to claim 5, characterized in that in said sauce the soy sauce is a sweet soy sauce. Process for preparing sauces with noodles according to Claims 1, 2, 3, 4, 5 and / or 6, characterized in that said sauce ingredients are mixed with water and, with constant stirring and heating or heating, the said sauce ingredients are added with the exception sugar and such a mixture of sauce ingredients is cooked at a temperature of from about 50 ° C to about 60 ° C. A process for preparing a sauce for noodles according to claim 7, wherein said sauce comprises said ingredients according to claims 1, 2, 3, 4, 5 and / or 6, characterized in that said mixture of sauce ingredients with the exception of sugar is cooked at a temperature from about 50 ° C to about 60 ° C from about 25 minutes to about 50 minutes, measured from the start of cooking. A process for preparing a sauce for noodles according to claim 8, wherein said sauce comprises said ingredients according to claims 1, 2, 3, 4, 5 and / or 6, characterized in that said mixture of sauce ingredients with the exception of sugar is cooked at a temperature from about 50 ° C to about 60 ° C for about 30 minutes, measured from the start of cooking. A process for preparing a sauce served with noodles according to claims 7, 8 and / or 9, wherein said sauce comprises ingredients according to claims 1, 2, 3, 4, 5 and / or 6, characterized in that the sugar is added to a mixture of said ingredients the sauce is added in the period from about 7 minutes to about 3 minutes before the end of cooking the sauce. A process for preparing a sauce with noodles according to claims 7, 8, 9 and / or 10, wherein said sauce comprises ingredients according to claims 1, 2, 3, 4, 5 and / or 6, characterized in that the sugar is added to the mixture of the said sauce ingredients is added in the period from about 5 minutes to about 3 minutes before the end of cooking the sauce. Noodle sauce according to claims 1, 2, 3, 4, 5 and / or 6, characterized in that it is prepared according to the method according to claims 7, 8, 9, 10 and / or 11. Use of a noodle sauce according to claims 1, 2, 3, 4, 5, 6 and / or 12, for the preparation of a dish, characterized in that the dish includes noodles in addition to said sauce. Use of a noodle sauce according to claim 13, for the preparation of a dish characterized in that said noodles are rice noodles. Use of noodle sauce according to claim 14, for the preparation of a dish, characterized in that said noodles are broad rice noodles. Use of a noodle sauce according to claims 13, 14 and / or 15, for the preparation of a dish characterized in that said noodles are roasted. Use of a noodle sauce according to claims 1, 2, 3, 4, 5, 6, 12, 13, 14, 15 and / or 16, for the preparation of a dish, characterized in that the dish includes, in addition to said sauce and noodles, one or more vegetable dishes. Use of a noodle sauce according to claims 1, 2, 3, 4, 5, 6, 12, 13, 14, 15, 16 and / or 17, for the preparation of a dish characterized in that said vegetable dish is prepared from vegetables , which is selected from Thai broccoli, broccoli, cabbage, Chinese cabbage, peppers, tomatoes, carrots, kohlrabi, radishes, turnips, celery tubers, spinach, chard, zucchini, cucumbers, eggplants or. aubergines, Brussels sprouts, cauliflower, leeks, peas, peas, string beans, peas, beans, lentils, lentils and / or a combination of these vegetables. Use of a noodle sauce according to claims 1, 2, 3, 4, 5, 6, 12, 13, 14, 15, 16, 17 and / or 18, for the preparation of a dish, characterized in that said vegetable dish is prepared from vegetables, which Thai broccoli. Use of noodle sauce according to claims 1, 2, 3, 4, 5, 6, 12, 13, 14, 15, 16, 17, 18 and / or 19, for the preparation of a dish, characterized in that the dish in addition to said sauces, noodles and one or more vegetable dishes also include an egg dish. Use of noodle sauce according to claim 1, 2, 3, 4, 5, 6, 12, 13, 14, 15, 16, 17, 18, 19 and / or 20, for the preparation of a dish characterized in that said egg dish is mixed between the remaining said dishes, ie between noodles, one or more vegetable dishes and sauce according to claims 1, 2, 3, 4, 5, 6 and / or 12. Use of noodle sauce according to claims 1, 2, 3, 4, 5, 6, 12, 13, 14, 15, 16, 17, 18, 19, 20 and / or 21, for the preparation of a dish characterized by , gives said egg dish from one or more hen eggs. Use of a noodle sauce according to claims 1, 2, 3, 4, 5, 6, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 and / or 22 for the preparation of a dish characterized by wherein the dish includes, in addition to said sauce, noodles, one or more vegetable dishes and egg dishes, one or more meat dishes and / or one or more seafood dishes and / or one or more fish dishes. Use of a noodle sauce according to claim 23 for the preparation of a dish, characterized in that said meat dish is chicken meat. Use of noodle sauce according to claims 1, 2, 3, 4, 5, 6, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23 and / or 24, for preparation of a dish characterized in that the dish includes, in addition to said sauce, noodles, one or more vegetable dishes, egg dishes, one or more meat dishes and / or one or more seafood dishes and / or one or more fish dishes more spices. Use of a noodle sauce according to claim 25, for the preparation of a dish characterized in that said spice is selected from garlic, onion, coriander, oregano, Thai basil, basil, mint, ginger, Thai ginger, lemongrass, chives, Chinese chives, curry leaves, rosemary, celery, parsley, thyme and / or lime.