TH15652Y - A dipping sauce recipe for meatballs and seafood, made with gac fruit. - Google Patents

Abstract

------10/09/2561------(OCR) Page 1 of 1. Summary of the invention: A dipping sauce for meatballs and seafood containing beta-carotene and lycopene from gac fruit, which are antioxidants beneficial to health. It also contains natural dietary fiber to aid digestion. It contains no harmful artificial food coloring. The main ingredients are gac fruit, tomato sauce, chili sauce, blended dried chilies, and blended fresh garlic. The flavor is adjusted with other seasonings including white sugar, tamarind paste, light soy sauce, salt, and water. The sauce recipe has been developed to an acceptable standard and involves a simple production process: finely blend the gac fruit, finely chop the fresh garlic, and finely grind the roasted dried chilies. Mix these ingredients with the other ingredients in the specified proportions. Simmer over medium heat until all ingredients are well combined and the desired viscosity is achieved. Finally, package the mixture in sterilized containers. It has better nutritional value and is safer to consume than commonly sold dipping sauces for meatballs and seafood. This dipping sauce for meatballs and seafood is produced using a process that results in a product containing beta-carotene and lycopene from gac fruit, which are antioxidants beneficial to health. It also contains natural dietary fiber that aids in digestion, and is free from artificial colors and preservatives. It is nutritionally valuable and safe for consumption.

Claims (1)

------10/09/2561------(OCR) Page 1 of 1 page. Claims 1. The recipe for a dipping sauce for meatballs and seafood containing gac fruit consists of: - Tomato sauce 10-25% by weight - Chili sauce 10-25% by weight - Gac fruit 10-40% by weight - Light soy sauce 3-5% by weight - Salt 0.5-1.0% by weight - Blended fresh garlic 1-5% by weight - Blended dried chili 1-3% by weight - Tamarind paste 1-5% by weight - White granulated sugar 5-15% by weight - Adjust volume with clean water until 100% is achieved. 2. The recipe for a dipping sauce for meatballs and seafood containing gac fruit, as stated in Claims 1, which has been further processed into various forms, including powder and cube forms. ------------ 1. Dipping sauce for meatballs or seafood from gac fruit. The main components are as follows: 1. Tomato sauce 10-25% by weight; 2. Chili sauce 10-25% by weight; 3. Gac fruit 10-40% by weight; 4. White soy sauce (Dek Somboon) 3-5% by weight; 5. Salt (Prung Thip) 0.5-1.0% by weight; 6. Blended fresh garlic 1-5% by weight; 7. Blended dried chili 1-3% by weight; 8. Tamarind paste 1-5% by weight; 9. White granulated sugar (Mitr Phol) 5-15% by weight; 10. Adjust the volume with clean water until it reaches 100%. Its unique characteristic is the inclusion of gac fruit, which contains beta-carotene and lycopene. 2. Dipping sauce for meatballs or seafood made from gac fruit, according to claim 1, where the ingredients contain more than 10% gac fruit, regardless of the preparation method, along with a mixture of tomato sauce or chili sauce. 3. Dipping sauce for meatballs or seafood made from gac fruit. According to claim 1 or 2, which contains fresh garlic; and 4. A dipping sauce for meatballs or seafood made from gac fruit, according to claim 1, 2, or 3, which is further processed into various forms, such as powder and compressed forms, etc.