Barbeque sauce with tomato flavor and preparation method thereof

Abstract

The invention discloses a barbeque sauce with tomato flavor and a preparation method thereof, and relates to the field of barbeque sauce preparation. The barbeque sauce with the tomato flavor consists of the following raw materials in percentage by weight: 15-35% of tomatoes, 10-30% of edible vegetable oil, 15-45% of water, 2-10% of peanuts, 2-3% of sesame seeds, 1-5% of edible wheat bran, 0.5-2% of garlic bulbs, 0.5-2% of onion bulbs, 0.1-2% of shrimp meat, 0.1-2% of dried fish, 0.1-2% of edible spices, 2-8% of fermented soy sauce, 1-5% of fish sauce, 2-8% of white granulated sugar, 1-5% of edible salt, 1-5% of chilies, 0.1-1% of a yeast extract and the balance of water. The sum of the weight percentages of the raw materials is 100%. A segmented stir-frying process is adopted, so that the product is extremely strong in flavor layering sense, has the nut fragrance and salty and delicious taste of a traditional barbeque sauce, also has fresh sour taste brought by tomatoes, effectively neutralizes the greasy feeling, and is more palatable and appetizing.

Description

Technical Field

[0001] This invention relates to the field of satay sauce preparation, specifically to a tomato-flavored satay sauce and its preparation method. Background Technology

[0002] Satay sauce is a traditional compound condiment that is very popular among consumers. Currently, most satay sauces on the market are made from peanuts, dried fish, shrimp, etc., through processes such as roasting, mixing, and simmering (for example, refer to the publicly available formula in CN102166010A).

[0003] While these traditional satay sauces have a distinctive flavor, they also have significant drawbacks: First, their flavor primarily comes from nuts and animal-based ingredients, resulting in a heavy overall taste that lacks the freshness of fruits and vegetables and can easily become cloying; second, their nutritional value is limited, lacking dietary fiber and functional nutrients (such as lycopene) that modern consumers value; and finally, satay sauces made using traditional methods generally have a dark brown color, which appears somewhat dull and falls short of the bright and appetizing appearance that consumers currently seek in food.

[0004] Therefore, it is of great significance to develop a new product that can retain the distinctive flavor of traditional satay sauce while also having a refreshing taste, higher nutritional value, and a bright red color. Summary of the Invention

[0005] This invention aims to overcome the aforementioned deficiencies of the prior art and provide a tomato-flavored satay sauce and its preparation method. The main objective of this invention is to improve the traditional satay sauce's monotonous flavor and tendency to become cloying by introducing tomato components; another objective is to enhance the product's nutritional value, and through the natural pigments of tomatoes and process optimization, to achieve a glossy reddish-brown color, while also increasing dietary fiber by adding edible wheat gluten.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a satay sauce with tomato flavor, comprising the following ingredients by weight percentage: 15-35% tomatoes, 10-30% edible vegetable oil, 15-45% water, 2-10% peanuts, 2-3% sesame seeds, 1-5% edible wheat bran, 0.5-2% garlic, 0.5-2% onions, 0.1-2% shrimp, 0.1-2% dried fish, 0.1-2% edible spices, 2-8% brewed soy sauce, 1-5% fish sauce, 2-8% white sugar, 1-5% edible salt, 1-5% chili peppers, and 0.1-1% yeast extract, wherein the sum of the weight percentages of each ingredient is 100%.

[0007] This invention also provides a method for preparing a tomato-flavored satay sauce, comprising the following steps: S1. Heat edible vegetable oil to 110-140℃, add edible spices, garlic, shallots, shrimp, dried fish and chili, and fry for 5-10 minutes until fragrant; S2. Add peanuts, sesame seeds, edible wheat bran, brewed soy sauce, fish sauce, tomatoes and water to the mixture obtained in step S1 in sequence, and stir-fry at 80-110℃ for 20-40 minutes to make a reddish-brown glossy tomato base; S3. Add white sugar, edible salt and yeast extract to the tomato base obtained in step S2, mix well to obtain a sauce base, and then fill and package to obtain the tomato-flavored satay sauce.

[0008] In summary, the present invention has the following main beneficial effects: (1) Excellent flavor: The addition of tomato sauce and the use of a segmented stir-frying process make the product have a strong flavor layering. It has the nutty aroma, garlic and scallion aroma and salty and fresh taste of traditional satay sauce, as well as the refreshing sour taste of tomatoes, which effectively neutralizes the greasiness and makes it more palatable and appetizing.

[0009] (2) Rich in nutrients: This product is a good dietary source of lycopene, and its nutritional value is significantly improved compared to traditional satay sauce.

[0010] (3) Appealing color: Due to the natural pigment (lycopene) in tomato sauce and the optimized stir-frying process, the product of this invention has successfully broken through the limitation of the dark brown color of traditional satay sauce, presenting a unique reddish-brown and glossy color, which is more appetizing and modern in appearance. Attached Figure Description

[0011] Figure 1 This is a flowchart illustrating the preparation process of the present invention. Detailed Implementation

[0012] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0013] This invention provides a tomato-flavored satay sauce, which is composed of the following ingredients by weight percentage, and the sum of the weight percentages of each ingredient is 100%: Tomatoes 15-35%, Edible vegetable oil 10-30%, Water 15-45%, Peanuts 2-10%, Sesame seeds 2-3%, 1-5% edible wheat bran Garlic 0.5-2%, Onion 0.5-2%, Shrimp meat 0.1-2%, Dried fish 0.1-2%, Edible flavorings 0.1-2%, Brewed soy sauce 2-8%, Fish sauce 1-5%, White sugar 2-8%, 1-5% of table salt 1-5% of chili peppers Yeast extract 0.1-1%.

[0014] This formulation range, determined through extensive experimental verification, is the optimal range that ensures the stability and superiority of the satay sauce's flavor, color, and texture. Within this range, the components work synergistically. For example, a tomato content below 15% results in insufficient improvement in acidity and color, while a content above 35% masks the traditional flavor of the satay sauce; a spice content below 0.1% results in insufficient flavor, while a content above 2% makes it overly spicy and pungent; the addition of wheat bran not only increases dietary fiber but also helps regulate the sauce's viscosity.

[0015] In a preferred embodiment, the satay sauce may further include additional seasonings selected from at least one of fish sauce, yeast extract, monosodium glutamate, and edible flavorings. These seasonings can further enhance the umami flavor and enrich the flavor profile of the product, but their addition should be based on minor adjustments to the main formulation of the invention and should not substantially alter the core components of the invention.

[0016] This invention also provides a method for preparing the tomato-flavored satay sauce described above, such as... Figure 1 As shown, the method includes the following steps: S1. Frying: Heat the specified amount of edible vegetable oil to 110-140℃, then add the specified amount of edible spices, garlic, shallots, shrimp, dried fish, and chili peppers. Fry at this temperature for 5-10 minutes. The purpose of this step is to bring out the aroma of the spices, garlic, shallots, and dried seafood, forming the flavor base. Temperature and time are crucial: too low a temperature or too short a time will result in insufficient aroma release; too high a temperature or too long a time will easily cause the ingredients to burn, producing a bitter taste.

[0017] S2. Preparation of Tomato Base: Add the prescribed amounts of peanuts, sesame seeds, wheat bran, brewed soy sauce, fish sauce, tomatoes, and water sequentially to the mixture obtained in step S1. After mixing thoroughly, stir-fry at 80-110℃ for 20-40 minutes. This process aims to fully integrate the flavors of the various ingredients and promote the complete release and dissolution of lycopene from the tomatoes. Simultaneously, it allows the nutty aromas of peanuts and sesame seeds to blend with the tomato's acidity, resulting in a tomato base with a reddish-brown, glossy color and a rich, tangy, and nutty flavor. The stir-frying temperature and time directly affect the color and flavor integration of the final product.

[0018] S3. Mixing and Packaging: Add the prescribed amounts of white sugar, salt, and yeast extract to the tomato base obtained in step S2, and stir to mix evenly to obtain the final sauce base. Then, fill and package this sauce base to obtain the tomato-flavored satay sauce.

[0019] In a preferred embodiment of the method of the present invention, the tomatoes mentioned in step S2 can be at least one of tomato sauce, tomato paste, tomato powder, or fresh tomato puree. Using different forms of tomato raw materials can adapt to different production process requirements and fine adjustments to product flavor.

[0020] In another preferred embodiment of the method of the present invention, the method further includes a sterilization process on the sauce base after step S3. This sterilization process preferably employs high-temperature, high-pressure steam sterilization, with sterilization conditions of 121°C maintained for 15-20 minutes. This step effectively kills microorganisms in the product, significantly improving the product's food safety and extending its shelf life.

[0021] In another preferred embodiment of the method of the present invention, the filling operation in step S3 should be carried out under conditions where the sauce base temperature is not lower than 60°C. Hot filling helps reduce the risk of secondary contamination and can create a certain degree of vacuum inside the container, further ensuring product quality.

[0022] Furthermore, the preferred method of using the tomato-flavored satay sauce prepared according to the present invention is as follows: take 50g of the sauce, dilute it with 200-500ml of water, and then use it for stewing or cooking. This method of use can well balance the acidity of the tomato and the rich flavor of satay, and is suitable for cooking various meats, seafood, and vegetables.

[0023] To more fully illustrate the technical effects of the present invention, the following comparisons are made through specific embodiments and comparative examples, supplemented by experimental data.

[0024] Methods and processes for comprehensive evaluation results: To objectively verify the comprehensive performance of the product of this invention, an evaluation system covering flavor, safety, efficiency, and application effects was designed. The specific methods and processes are as follows: Flavor Evaluation: A panel of 10 sensory evaluation personnel conducted blind tastings of the satay sauce samples in a well-lit, odor-free, and isolated environment. Scoring was based on three dimensions: aroma, flavor, and texture. The criteria were: rich and harmonious aroma (0-3 points), rich flavor with a balanced acidity and saltiness and no off-flavors (0-4 points), and smooth and delicate texture without any graininess (0-3 points), for a total score of 10 points. The final flavor evaluation score was the average of all evaluators' scores.

[0025] Safety Assessment: Accelerated Shelf Life Test: After sealing the prepared satay sauce samples, place them in a 37°C constant temperature incubator for accelerated storage. Observe and record the sample status weekly, including whether there are signs of spoilage such as bulging, gas production, mold, or rancid odor. If no obvious signs of spoilage are observed for 4 consecutive weeks, the accelerated test is considered passed, and the safety assessment score is 10 points. If spoilage occurs, points will be deducted according to the time of occurrence (e.g., 2 points deducted if spoilage occurs in the 3rd week, 5 points deducted if spoilage occurs in the 1st week, etc.).

[0026] Only those who pass both of the above assessments can receive a high security score.

[0027] Preparation time: Accurately record the total time (in hours, accurate to 0.1 hours) consumed throughout the entire process, from raw material pretreatment to roasting, mixing, cooling, and finally filling and packaging. This metric is used to evaluate process efficiency.

[0028] Evaluation of Braising Effect: Each satay sauce sample was diluted according to a uniform standard (50g sauce to 300mL water) and used to braise chicken breast of the same weight and cut. The flavor evaluation team tasted the braised products, scoring them based on: appealing bright red color (0-4 points), meat firmness and juiciness (0-3 points), and the penetration and harmony of the braising flavor (0-3 points), for a total of 10 points. The average score was taken as the overall braising effect score.

[0029] All evaluation experiments were independently repeated three times, and the results were averaged to ensure the reliability and reproducibility of the data. Example

[0030] Ingredients: 15% edible vegetable oil, 20% tomatoes, 30.4% water, 6% peanuts, 2.5% sesame seeds, 2% edible wheat bran, 1% garlic, 1% onions, 1% shrimp, 0.5% dried fish, 1% edible spices, 5% brewed soy sauce, 2% fish sauce, 5% white sugar, 2% edible salt, 3% chili peppers, 0.6% yeast extract.

[0031] Preparation method: Heat the vegetable oil to 125°C according to the recipe, add edible spices, garlic, shallots, shrimp, dried fish, and chili, and fry for 8 minutes until fragrant. Add peanuts, sesame seeds, wheat bran, brewed soy sauce, fish sauce, tomatoes (tomato sauce), and water, and stir-fry at 95°C for 30 minutes to make the tomato base.

[0032] Add white sugar, edible salt and yeast extract, mix well, and then fill and seal at a temperature above 65°C.

[0033] Results: The prepared satay sauce has a rich flavor profile, a glossy reddish-brown color, high safety, and combines nutty, garlicky, and tomato-sour flavors. Example

[0034] Ingredients: 10% edible vegetable oil, 35% tomatoes, 15% water, 10% peanuts, 3% sesame seeds, 5% edible wheat bran, 2% garlic, 2% onions, 2% shrimp, 2% dried fish, 2% edible spices, 2% brewed soy sauce, 1% fish sauce, 2% white sugar, 1% edible salt, 5% chili peppers, 1% yeast extract.

[0035] (Precise calculations ensure the sum is 100%).

[0036] Preparation method: Same as in Example 1.

[0037] Results: The product has a rich flavor, with prominent nutty and garlicky aromas, and is of good overall quality. Example

[0038] Formula and preparation method: basically the same as in Example 1.

[0039] Additional step: Before filling, the sauce base is sterilized by high-temperature and high-pressure steam at 121°C for 15 minutes.

[0040] Results: The product exhibits excellent commercial sterility and a significantly extended shelf life.

[0041] Comparative Example 1 Formula and preparation method: basically the same as in Example 1.

[0042] Differences: In step S1, the frying temperature is increased to 160℃ and the frying time is extended to 15 minutes.

[0043] Results: Some spices, garlic, and onions were burnt, and the product had a slightly bitter taste.

[0044] Comparative Example 2 Formula and preparation method: basically the same as in Example 1.

[0045] Difference: In step S2, the tomato base is stir-fried at a temperature of 60°C and the time is shortened to 10 minutes.

[0046] Results: Lycopene release was insufficient, resulting in a darker color, poor flavor integration, and the peanuts and sesame seeds tasted somewhat raw.

[0047] Comparative Example 3 Formula: 50% tomatoes, 10% edible vegetable oil, 15% water, 2% peanuts, 2% sesame seeds, 1% edible wheat bran, and the remaining ingredients are reduced significantly according to the corresponding proportions.

[0048] Preparation method: Same as in Example 1.

[0049] Result: The tomato flavor was too strong, completely masking the traditional flavor of satay sauce, and the product characteristics were altered.

[0050] Comparison of experimental data The table below shows the overall evaluation results of the above embodiments and comparative examples:

[0051] Data Analysis: As can be seen from the data in Examples 1-3, the products and methods of the present invention exhibit excellent performance in terms of flavor, safety, and braising effect (including color and texture).

[0052] Example 2 shows that adjustments within the ratio range described in the claims, particularly increasing the content of tomatoes and edible wheat bran, can further enhance the product's distinctive flavor and nutritional value, demonstrating the rationality and flexibility of the formula of the present invention.

[0053] Example 3, by adding a sterilization step, although the preparation time increased, achieved the best safety evaluation and is suitable for commercial scenarios with higher shelf-life requirements.

[0054] The data from Comparative Examples 1-3, from the opposite perspective, demonstrate the importance of the key technical features of this invention (such as process temperature, time, and the ratio of core raw materials). Deviations from the preferred scope of this invention will result in significant defects in the product's flavor, safety, or sensory quality.

[0055] In summary, this invention, through specific combinations and proportions of raw materials and optimized preparation processes, has successfully produced a tomato-flavored satay sauce with excellent flavor, rich nutrition, appealing color, and high safety.

[0056] Although embodiments of the present invention have been shown and described, these specific embodiments are merely explanations of the invention and are not intended to limit it. The specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. After reading this specification, those skilled in the art may make modifications, substitutions, and variations to the embodiments as needed without departing from the principles and spirit of the invention, but such modifications, substitutions, and variations are protected by patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A satay sauce with tomato flavor, characterized in that, It consists of the following raw materials by weight percentage: Tomatoes 15-35%, Edible vegetable oil 10-30%, Water 15-45%, Peanuts 2-10%, Sesame seeds 2-3%, 1-5% edible wheat bran Garlic 0.5-2%, Onion 0.5-2%, Shrimp meat 0.1-2%, Dried fish 0.1-2%, Edible flavorings 0.1-2%, Brewed soy sauce 2-8%, Fish sauce 1-5%, White sugar 2-8%, 1-5% of table salt 1-5% of chili peppers Yeast extract 0.1-1%, The sum of the weight percentages of each raw material is 100%.

2. The satay sauce with tomato flavor according to claim 1, characterized in that, It also includes seasonings, which are selected from at least one of fish sauce, yeast extract, monosodium glutamate, and edible flavorings.

3. A method for preparing a satay sauce with a tomato flavor as described in claim 1 or 2, characterized in that, Includes the following steps: S1. Heat the edible vegetable oil, add edible wheat bran, garlic, shallots, edible spices, shrimp, dried fish and chili, and fry until fragrant; S2. Add peanut butter, sesame paste, brewed soy sauce, fish sauce, tomatoes and water to the mixture obtained in step S1 in sequence, and stir-fry to make a tomato base with a reddish-brown and glossy color. S3. Add white sugar, edible salt and yeast extract to the tomato base obtained in step S2, mix well to obtain sauce base, and then fill and package to obtain the tomato-flavored satay sauce.

4. The method according to claim 3, characterized in that, The frying temperature in step S1 is 110-140℃, and the time is 5-10 minutes.

5. The method according to claim 3, characterized in that, The tomato mentioned in step S2 is at least one of tomato sauce, tomato paste, tomato powder, or fresh tomato puree.

6. The method according to claim 3, characterized in that, The frying temperature in step S2 is 80-110℃, and the time is 20-40 minutes.

7. The method according to claim 3, characterized in that, It also includes a step of sterilizing the sauce base after step S3.

8. The method according to claim 7, characterized in that, The sterilization process employs high-temperature, high-pressure steam sterilization at a temperature of 121°C for 15-20 minutes.

9. The method according to claim 3, characterized in that, The temperature of the sauce base during filling, as described in step S3, shall not be lower than 60°C.

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