TH24705U - A versatile sauce recipe incorporating pineapple juice and a specific manufacturing process. - Google Patents

Abstract

OCR 10KL (18/09/2567) This invention describes the development of a multipurpose sauce formula using pineapple juice as an ingredient and its production process. The ingredients include pineapple juice, white sugar, soy sauce, blended ginger, blended garlic, and blended black pepper. The production process involves the following steps: Pineapple is cut into small pieces and squeezed to extract the juice. The amount of dissolved solids is then adjusted. Ginger and garlic are peeled, blanched in hot water, and immediately immersed in cold water. After blanching, they are drained and blended to obtain blended garlic and ginger. The pineapple juice, blended garlic, blended ginger, white sugar, soy sauce, and ground black pepper are then mixed and stirred until well combined. The mixture is then simmered and bottled in sterilized containers. The resulting multipurpose sauce, with its pineapple juice, is thick, light brown in color, and has a fragrant aroma of pineapple juice, garlic, and ginger. It has a sweet and sour taste and can be used in a variety of dishes. Furthermore, it utilizes leftover pineapple juice from the pineapple jam production process, offering consumers a new healthy alternative and adding value with low production costs.

Claims (2)

OCR 10KL (18/09/2567) 1. A recipe for an all-purpose sauce containing pineapple juice, with the following ingredients: - Pineapple juice 45.50% by weight - White granulated sugar 31.85% by weight - Soy sauce 13.65% by weight - Blended garlic 5.50% by weight - Blended ginger 3.30% by weight - Ground black pepper 0.20% by weight 2. The process for producing the all-purpose sauce containing pineapple juice, as per claim 1, involves the following steps: a. Preparation of pineapple juice: Pineapples are peeled, washed, and cut into small pieces. The juice is then extracted, and the dissolved solids content is adjusted to 15 Brix (degrees Brix) using a refractometer. b. Preparation of blended garlic: Garlic is peeled, washed, blanched at 85°C (±2°C) for 3 minutes, and immediately immersed in cold water. It is then drained and blended in a fruit blender at medium speed for 2 minutes. c. Preparation of blended ginger: Ginger is peeled, washed, blanched at 85°C (±2°C) for 3 minutes, and immediately immersed in cold water. It is then drained and blended in a fruit blender. d. At medium speed for 2 minutes, combine the pineapple juice from step a, the blended garlic from step b, the blended ginger from step c, granulated sugar, soy sauce, and ground pepper. Mix well and simmer at 85 degrees Celsius for 15 minutes, stirring constantly, until a thick sauce is obtained. e. While the sauce is still hot, pour it into sterilized bottles, seal tightly, and immediately immerse them in cold water to ensure commercial sterility. This will result in an all-purpose sauce containing pineapple juice.