TH11969U - Gac fruit sauce - Google Patents

Abstract

Revised Invention Summary 24/06/2016. The gac fruit sauce consists of: gac fruit pulp 37.5% by weight, tomatoes 37.5% by weight, onions 3.5% by weight, bay leaves 0.5% by weight, cinnamon 0.5% by weight, cloves 0.5% by weight, coriander seeds 0.5% by weight, nutmeg 0.5% by weight, mace 0.5% by weight, salt 2.5% by weight, pepper 1% by weight, vinegar 5% by weight, and white sugar 10% by weight. The product was manufactured using clean and hygienic processes with quality control, resulting in a very smooth texture, an appetizing color, and a fragrant spice aroma. And it has the flavor of pumpkin. ------------------------------------------------------------------ The pumpkin sauce consists of: pumpkin pulp 37.5% by weight, tomatoes 37.5% by weight, onions 3.5% by weight, bay leaves 0.5% by weight, cinnamon 0.5% by weight, cloves 0.5% by weight, coriander seeds 0.5% by weight, nutmeg 0.5% by weight, mace 0.5% by weight, salt 2.5% by weight, pepper 1% by weight, vinegar 5% by weight, and white sugar 10% by weight. It is produced using clean and hygienic methods with quality control, resulting in a product with a very smooth texture, an appetizing color, a fragrant spice aroma, and the flavor of pumpkin.

Claims (2)

Revised 24/6/2016 1. Gac fruit sauce consists of: tomato pulp 37.5% by weight, gac fruit pulp 37.5% by weight, onion 3.5% by weight, ground cardamom 0.5% by weight, cinnamon 0.5% by weight, cloves 0.5% by weight, ground black pepper 1% by weight, salt 2.5% by weight, sugar 10% by weight, vinegar 5% by weight, coriander seeds 0.5% by weight, nutmeg 0.5% by weight, mace 0.5% by weight. 2. The process for producing gac fruit sauce according to claim 1 involves the following steps: a. Gac fruit is grated, the pulp is separated, and then blended until finely ground. a. Simmer the bitter gourd pulp to evaporate the water until it thickens. Remove from heat and set aside. b. Blanch the tomatoes in hot water at 80°C for 5 minutes. Remove and immerse in cold water. Peel, remove seeds, and blend until smooth. Simmer the tomato mixture to evaporate the water until it thickens. Remove from heat and set aside. c. Combine the concentrated bitter gourd pulp and concentrated tomato pulp in a pot. Bring to a boil and simmer. Add the mashed onion and all the measured spices. Continue simmering until thickened. d. Strain the mixture and heat again. Simmer further. Season with sugar, vinegar, salt, and pepper. Stir well. Remove from heat and pour into sterilized glass jars (sterilized by rinsing with boiling water). Seal and sterilize by steaming for 30 minutes. After steaming, immerse in cold water, remove and let cool. Label. 1. Gac fruit sauce consists of: tomato pulp 37.5% by weight, gac fruit pulp 37.5% by weight, onion 3.5% by weight, ground cardamom 0.5% by weight, cinnamon 0.5% by weight, cloves 0.5% by weight, ground black pepper 1% by weight, salt 2.5% by weight, sugar 10% by weight, vinegar 5% by weight, coriander seeds 0.5% by weight, nutmeg 0.5% by weight, and mace 0.5% by weight. 2. The process for producing the gac fruit sauce according to claim 1 is as follows: (1) Gac fruit is grated, the pulp and seeds are squeezed out, then blended until smooth, then simmered to evaporate the water until the gac fruit juice thickens, then set aside. (2) Tomatoes are blanched in hot water at 80 degrees Celsius for 5 minutes, then removed and soaked in cold water. The tomatoes are peeled, seeds removed, then blended until smooth, then simmered to evaporate the water until the tomato juice thickens, then set aside. (3) Concentrated gac fruit and concentrated tomato juice are poured into a pot, brought to a boil and simmered. Add crushed onions and all the measured spices, and continue simmering until thickened. (4) Strain and bring to a boil again, simmering further. Season with sugar, vinegar, salt, and pepper, stirring until well combined. Remove from the heat and pour into sterilized glass bottles (sterilized by rinsing with boiling water). Seal and sterilize by steaming for more than 30 minutes. After steaming, immerse in cold water, remove from water and let cool. Label.