Sauce composition and manufacturing method thereof

Abstract

The present invention relates to a method for preparing a sauce composition and a sauce composition produced thereby, characterized by comprising the steps of: mixing 12-15% by weight of lemon juice and 5-7% by weight of white wine relative to the total weight to produce a first mixture; adding 17-20% by weight of allulose relative to the total weight to the first mixture to produce a second mixture; sequentially adding 2-3% by weight of nuoc mam sauce, 1-2% by weight of onion, 0.5-1% by weight of garlic, 1-1.2% by weight of chili pepper, 0.2-0.4% by weight of black pepper, and 0.3-0.6% by weight of salt relative to the total weight to the second mixture to produce a third mixture; and adding 15-18% by weight of olive oil relative to the total weight to produce a final mixture.

Description

Technology Field

[0001] The present invention relates to a sauce composition and a method for preparing the same, and more specifically, to a multi-purpose sauce composition that can be used in various dishes including pork cutlets and cutlets, and a method for preparing the same. Background Technology

[0002] The matters described in this background technology section are written to enhance understanding of the background of the invention and may include matters that are not prior art already known to those skilled in the art to which this technology belongs.

[0003] Sauces are an important element that enhances the taste and flavor of food and are used in a wide variety of dishes. In particular, in modern dietary habits, sauces play a significant role in health and nutrition, extending beyond the mere function of flavoring. For this reason, research on sauce ingredients and manufacturing methods is continuously being conducted, and the development of multi-purpose sauces applicable to various dishes has become a key task.

[0004] While a wide variety of sauces exist on the market today, most are developed specifically for certain dishes. For instance, the ingredients and preparation methods of sauces such as salad dressings, marinades, and dipping sauces vary according to their intended use. However, these sauces are suitable only for specific purposes and have limitations when used for multiple dishes. Consequently, there is a growing need for multi-purpose sauces that can be used in a variety of dishes.

[0005] Furthermore, in response to the demands of modern people who prioritize health, the ingredients of sauces are also becoming an important consideration. In particular, the use of alternative sweeteners is increasing to avoid excessive sugar intake, and healthy sauces utilizing natural ingredients are gaining popularity. In line with this trend, it is important to compose sauces with healthy and natural materials. It is against this backdrop that the present invention was created. The problem to be solved

[0006] The present invention aims to provide a multi-purpose sauce composition that can be utilized in various dishes and a method for manufacturing the same. Through this, the invention provides a healthy and delicious sauce composition tailored to the dietary habits of modern people, and aims to enhance user convenience and satisfaction by providing a multi-purpose sauce that can be easily utilized in various dishes. means of solving the problem

[0007] The sauce composition according to the present invention may comprise 12-15% by weight of lemon juice, 5-7% by weight of white wine, 17-20% by weight of allulose, 2-3% by weight of nuoc mam sauce, 1-2% by weight of onion, 0.5-1% by weight of garlic, 1-1.2% by weight of chili pepper, 0.2-0.4% by weight of black pepper, 0.3-0.6% by weight of salt, and 15-18% by weight of olive oil, based on the total weight of the sauce composition.

[0008] The sauce composition according to the present invention may comprise, based on the total weight of the sauce composition, 12-15% by weight of lemon juice, 5-7% by weight of white wine vinegar, 17-20% by weight of allulose, 2-3% by weight of nuoc mam sauce, 1-2% by weight of onion powder, 0.5-1% by weight of garlic powder, 1-1.2% by weight of crushed pepper, 0.2-0.4% by weight of black pepper, 0.3-0.6% by weight of roasted salt, and 15-18% by weight of extra virgin olive oil.

[0009] The sauce composition according to the present invention may comprise, based on the total weight of the sauce composition, 10-13% by weight of lemon juice, 6-9% by weight of white wine vinegar, 16-19% by weight of allulose, 3-5% by weight of nuoc mam sauce, 1-3% by weight of onion powder, 0.7-1.2% by weight of garlic powder, 1.1-1.5% by weight of crushed pepper, 0.3-0.6% by weight of black pepper, 0.4-0.8% by weight of roasted salt, and 14-17% by weight of extra virgin olive oil.

[0010] The sauce composition according to the present invention may include 120 ml of lemon juice, 60 ml of white wine vinegar, 180 ml of allulose, 30 ml of nuoc mam sauce, 15 ml of onion powder, 10 ml of garlic powder, 12 ml of crushed pepper, 3 ml of black pepper, 5 ml of roasted salt, and 180 ml of extra virgin olive oil.

[0011] The sauce composition according to the present invention can be implemented by comprising, where the weight ratio of white wine vinegar is 1, 2 weight ratio of lemon juice, 3 weight ratio of allulose, 0.5 weight ratio of nuoc mam sauce, 0.25 weight ratio of onion powder, 0.2 weight ratio of garlic powder, 0.2 weight ratio of crushed pepper, 0.05 weight ratio of black pepper, 0.1 weight ratio of roasted salt, and 3 weight ratio of extra virgin olive oil.

[0012] A method for preparing a sauce composition according to the present invention may include the steps of: mixing 12-15% by weight of lemon juice and 5-7% by weight of white wine relative to the total weight to produce a first mixture; adding 17-20% by weight of allulose relative to the total weight to the first mixture to produce a second mixture; sequentially adding 2-3% by weight of nuoc mam sauce, 1-2% by weight of onion, 0.5-1% by weight of garlic, 1-1.2% by weight of chili pepper, 0.2-0.4% by weight of black pepper, and 0.3-0.6% by weight of salt relative to the total weight to the second mixture to produce a third mixture; and adding 15-18% by weight of olive oil relative to the total weight to produce a final mixture.

[0013] A method for preparing a sauce composition according to the present invention may include the steps of: mixing 12-15% by weight of lemon juice and 5-7% by weight of white wine vinegar relative to the total weight to produce a first mixture; adding 17-20% by weight of allulose relative to the total weight to the first mixture to produce a second mixture; sequentially adding 2-3% by weight of nuoc mam sauce, 1-2% by weight of onion powder, 0.5-1% by weight of garlic powder, 1-1.2% by weight of crushed pepper, 0.2-0.4% by weight of black pepper, and 0.3-0.6% by weight of roasted salt relative to the total weight to the second mixture to produce a third mixture; and adding 15-18% by weight of extra virgin olive oil relative to the total weight to produce a final mixture.

[0014] A method for preparing a sauce composition according to the present invention may include the steps of: mixing 10-13% by weight of lemon juice and 6-9% by weight of white wine vinegar relative to the total weight to produce a first mixture; adding 16-19% by weight of allulose relative to the total weight to the first mixture to produce a second mixture; sequentially adding 3-5% by weight of nuoc mam sauce, 1-3% by weight of onion powder, 0.7-1.2% by weight of garlic powder, 1.1-1.5% by weight of crushed pepper, 0.3-0.6% by weight of black pepper, and 0.4-0.8% by weight of roasted salt relative to the total weight to the second mixture to produce a third mixture; and adding 14-17% by weight of extra virgin olive oil relative to the total weight to produce a final mixture.

[0015] A method for preparing a sauce composition according to the present invention may include the steps of: mixing 120 ml of lemon juice and 60 ml of white wine vinegar to produce a first mixture; adding 180 ml of allulose to the first mixture to produce a second mixture; sequentially adding 30 ml of nuoc mam sauce, 15 ml of onion powder, 10 ml of garlic powder, 12 ml of crushed pepper, 3 ml of black pepper, and 5 ml of roasted salt to the second mixture to produce a third mixture; and adding 180 ml of extra virgin olive oil to produce a final mixture.

[0016] A method for preparing a sauce composition according to the present invention may be disclosed, wherein the sauce composition comprises, when the weight ratio of white wine vinegar is 1, 2 weight ratios of lemon juice, 3 weight ratios of allulose, 0.5 weight ratios of nuoc mam sauce, 0.25 weight ratios of onion powder, 0.2 weight ratios of garlic powder, 0.2 weight ratios of crushed pepper, 0.05 weight ratios of black pepper, 0.1 weight ratios of roasted salt, and 3 weight ratios of extra virgin olive oil. Effects of the invention

[0017] The sauce composition of the present invention has a harmonious blend of sour, sweet, umami, spicy, and salty flavors, and can be used in various dishes. Therefore, it can be used not only as a pork cutlet sauce but also as a salad dressing, marinade, and dipping sauce, and is easy to mass-produce using a simple manufacturing method.

[0018] The present invention is practical because the ratio of each ingredient is optimized to provide a well-balanced taste, it is composed of health-conscious ingredients, and it has a long shelf life.

[0019] In addition, since it is a sugar-free sauce made using allulose, it can be recommended without hesitation to consumers with diabetes.

[0020] The effects according to the present invention are not limited to those presented above, and various other effects are included in this specification. Brief explanation of the drawing

[0021] The embodiments of this specification may be better understood by referring to the following description in conjunction with the attached drawings, in which similar reference numerals refer to identical or functionally similar elements. FIG. 1 is a flowchart illustrating a method for preparing a sauce composition according to one embodiment of the present invention. FIG. 2 is a flowchart illustrating a method for preparing a sauce composition according to another embodiment of the present invention. FIG. 3 is a flowchart illustrating a method for preparing a sauce composition according to another embodiment of the present invention. Figure 4 is a diagram illustrating a sauce composition prepared according to the manufacturing method of Figure 2. Figure 5 is a diagram illustrating a sauce composition prepared according to the manufacturing method of Figure 3. The drawings referenced above are not necessarily drawn to scale and should be understood as presenting somewhat simplified representations of various preferred features illustrating the basic principles of the present disclosure. For example, specific design features of the present disclosure, including specific dimensions, orientations, positions, and shapes, will be partially determined by specific intended applications and usage environments. Specific details for implementing the invention

[0022] Hereinafter, some embodiments of the present disclosure will be described in detail with reference to the exemplary drawings. In assigning reference numerals to the components of each drawing, the same components may have the same reference numeral as much as possible, even if they are shown in different drawings. Furthermore, in describing the embodiments, if it is determined that a detailed description of related known components or functions may obscure the essence of the technical concept, such detailed description may be omitted. Where terms such as "comprising," "having," or "consisting of" are used in this specification, other parts may be added unless "only" is used. Where a component is expressed in the singular, it may include a plural unless otherwise specified.

[0023] Additionally, terms such as first, second, A, B, (a), (b), etc., may be used to describe the components of the present disclosure. These terms are used merely to distinguish the components from other components, and the nature, order, sequence, or number of the components are not limited by such terms.

[0024] In describing temporal flow relationships related to components, methods of operation, or manufacturing methods, for example, when temporal or sequential relationships are described using expressions such as "after," "following," "next," or "before," cases that are not continuous may be included unless "immediately" or "directly" is used. In the present invention, for example, the description of 3-5 weight% is interpreted as a concept including 3 and 5, ranging from 3 to 5.

[0025] The present invention will be explained in more detail below through embodiments of the invention such as those described below.

[0026] FIG. 1 is a flowchart illustrating a method for preparing a sauce composition according to one embodiment of the present invention, FIG. 2 is a flowchart illustrating a method for preparing a sauce composition according to another embodiment of the present invention, FIG. 3 is a flowchart illustrating a method for preparing a sauce composition according to yet another embodiment of the present invention, FIG. 4 is a drawing illustrating a sauce composition prepared according to the method of FIG. 2, and FIG. 5 is a drawing illustrating a sauce composition prepared according to the method of FIG. 3.

[0027] The sauce composition according to the present invention may include lemon juice. The lemon juice may be replaced with lemon juice. Lemon juice provides a sour taste to the sauce composition and regulates the acidity of the sauce to harmonize the flavors of other ingredients. Lemon juice is rich in antioxidants, which can improve the shelf life of the sauce.

[0028] The sauce composition according to the present invention includes white wine. The white wine may be replaced with white wine vinegar. White wine vinegar adds a deep flavor to the sauce and provides acidity to maintain the freshness of the sauce. In addition, it can provide a distinctive fermented taste.

[0029] The sauce composition according to the present invention includes allulose. Allulose is a natural sweetener that maintains sweetness while providing lower calories than sugar. This adds sweetness to the sauce and holds special significance as a component of the composition that takes the consumer's health into consideration.

[0030] The sauce composition according to the present invention includes Nuoc Mam sauce. Nuoc Mam sauce is a fermented fish sauce that provides a unique umami flavor, adding depth to the sauce. This particularly enhances the flavor of the sauce.

[0031] The sauce composition according to the present invention includes onion. As an example, the onion may be included in the form of onion powder. Onion powder adds sweetness and umami to the sauce and helps harmonize with other ingredients. The natural sweetness of the onion enriches the overall flavor of the sauce. Additionally, garlic may be included. As an example, garlic may be included in the form of garlic powder. Garlic powder provides a strong aroma and spiciness to the sauce, thereby enhancing the flavor of the sauce. The distinctive taste of garlic strengthens the overall flavor of the sauce.

[0032] In addition, the sauce composition according to the present invention includes chili peppers. As an example, chili peppers may be replaced with crushed pepper. Crushed pepper adds a spicy flavor to the sauce and serves as a spice. This diversifies the flavor of the sauce, allowing it to be used in various dishes. The sauce composition according to the present invention may include black pepper. Black pepper provides spiciness and aroma to the sauce, enhancing its flavor. Black pepper plays a role in highlighting the flavors of other ingredients. The sauce composition according to the present invention may include salt. As an example, the salt may be roasted salt. Roasted salt provides a salty taste to the sauce and harmonizes the flavors of other ingredients. Roasted salt adds a salty taste to the sauce while simultaneously adding a unique umami flavor, thereby adding depth to the sauce.

[0033] The sauce composition according to the present invention may include olive oil. As an example, the olive oil may be extra virgin olive oil. Extra virgin olive oil adds a smooth texture and nutty flavor to the sauce and provides healthy fats. This makes the overall taste of the sauce smooth and rich.

[0034] In the case of the present invention, when the weight ratio of white wine vinegar is set to 1, a sauce composition can be realized comprising 2 weight ratios of lemon juice, 3 weight ratios of allulose, 0.5 weight ratios of nuoc mam sauce, 0.25 weight ratios of onion powder, 0.2 weight ratios of garlic powder, 0.2 weight ratios of crushed pepper, 0.05 weight ratios of black pepper, 0.1 weight ratios of roasted salt, and 3 weight ratios of extra virgin olive oil.

[0035] Hereinafter, specific embodiments of the source composition according to the present invention will be examined.

[0036] <Example 1>

[0037] A sauce composition comprising, based on the total weight of the sauce composition: 12-15% by weight of lemon juice, 5-7% by weight of white wine vinegar, 17-20% by weight of allulose, 2-3% by weight of nuoc mam sauce, 1-2% by weight of onion powder, 0.5-1% by weight of garlic powder, 1-1.2% by weight of crushed pepper, 0.2-0.4% by weight of black pepper, 0.3-0.6% by weight of roasted salt, and 15-18% by weight of extra virgin olive oil.

[0038] <Example 2>

[0039] A sauce composition comprising, based on the total weight of the sauce composition: 10-13 wt% lemon juice, 6-9 wt% white wine vinegar, 16-19 wt% allulose, 3-5 wt% nuoc mam sauce, 1-3 wt% onion powder, 0.7-1.2 wt% garlic powder, 1.1-1.5 wt% crushed pepper, 0.3-0.6 wt% black pepper, 0.4-0.8 wt% roasted salt, and 14-17 wt% extra virgin olive oil.

[0040] In both Example 1 and Example 2, the weight excluding the corresponding component from 100% of the weight was supplemented with drinking water.

[0041] The following [Table 1] shows the relative evaluation of Example 1 and Example 2, conducted on 1,000 general consumers. 'O' was marked for the type of flavor that the sauce composition corresponding to the example had relatively stronger, and the results represent the overall outcome of the vote.

[0042] division sweetness Salty taste acidity Spicy flavor Umami Example 1 O O Example 2 O O O O

[0043] Since there was no significant difference in the weight of allulose, the main component of sweetness, consumers perceived the relative intensity of sweetness as identical. However, regarding roasted salt, the main component of saltiness; garlic powder and crushed pepper, the main components of spiciness; and onion powder, nuoc mam sauce, and roasted salt, the main components of umami, Example 2, which had a higher relative weight, was found to have a stronger taste. Conversely, regarding lemon juice and white wine vinegar, the main components of sourness, Example 1 had a relatively higher weight ratio of lemon juice and Example 2 had a relatively higher weight ratio of white wine vinegar; however, it was found that lemon juice had a greater proportion in sourness. Therefore, consumers who prefer sourness will choose Example 1, while consumers who prefer more stimulating sauce flavors such as saltiness, spiciness, and umami will choose Example 2. Accordingly, the ingredients of the sauce composition can be customized.

[0044] In addition to the aforementioned compositional components, the sauce composition according to the present invention may include water, etc., to satisfy 100% of the compositional weight, and it is obvious that it may include components that can be added at the level of a person skilled in the art in the relevant industry to satisfy 100% of the compositional weight.

[0045] <Comparison Example>

[0046] Next, the effects of the present invention will be explained in detail through comparative examples. The quantitative manufacturing standards for the sauce composition according to the present invention, prepared in comparison with the comparative examples, are as shown in [Table 2] below.

[0047] Composition components Quantity (ml) Lemon juice 120 White wine vinegar 60 Allulose 180 Nuoc mam sauce 30 Onion powder 15 garlic powder 10 Crushed Pepper 12 pepper 3 Roasted salt 5 Extra virgin olive oil 180

[0048] Pork cutlet sauce (Comparative Example 1) and chicken sauce (Comparative Example 2) sold on the market were set as comparative examples, and the sauces of the most widely known franchise companies were set as comparative examples for the pork cutlet and chicken sauces. As described above, sensory evaluations were conducted on the sauces corresponding to the embodiments and comparative examples of the sauce composition according to the present invention regarding taste, color, flavor, food harmony (food harmony was based on fried foods such as pork cutlets and chicken), preference, etc., and were conducted on 1,000 general consumers. A 9-point scoring method was used for the scores and evaluation criteria, and the evaluation criteria are shown in [Table 3] below, and the results are shown in [Table 4].

[0049] score metewand 9 Very good 7 well 5 commonly 3 Bad 1 Very bad

[0050] division taste Color zest Food harmony Preference Examples 8.6 8.8 8.2 8.5 8.3 Comparative Example 1 8.2 8.5 7.2 8.1 7.5 Comparative Example 2 7.5 8.8 6.8 7.5 8

[0051] As a result of the sensory evaluation, it was found that the sauce composition according to the present invention obtained higher scores in terms of taste, flavor, food harmony, and preference than the sauce compositions of franchise companies currently widely distributed in the market. This suggests that the unique taste of the sauce composition according to the present invention harmonizes with various foods and can satisfy the demand needs of consumers.

[0052] The present invention may also be implemented as a method for preparing a sauce composition. As one example, the method for preparing a sauce composition according to the present invention may sequentially include the step of creating a first mixture by mixing 12-15% by weight of lemon juice and 5-7% by weight of white wine relative to the total weight (S100); the step of creating a second mixture by adding 17-20% by weight of allulose relative to the total weight to the first mixture (S200); the step of creating a third mixture by sequentially adding 2-3% by weight of nuoc mam sauce, 1-2% by weight of onion, 0.5-1% by weight of garlic, 1-1.2% by weight of chili pepper, 0.2-0.4% by weight of black pepper, and 0.3-0.6% by weight of salt relative to the total weight to the second mixture (S300); and the step of creating a final mixture by adding 15-18% by weight of olive oil relative to the total weight (S400).

[0053] As an example, the method for preparing a sauce composition according to the present invention may sequentially implement the following steps: mixing 12-15% by weight of lemon juice and 5-7% by weight of white wine vinegar relative to the total weight to produce a first mixture (S110); adding 17-20% by weight of allulose relative to the total weight to the first mixture to produce a second mixture (S210); sequentially adding 2-3% by weight of nuoc mam sauce, 1-2% by weight of onion powder, 0.5-1% by weight of garlic powder, 1-1.2% by weight of crushed pepper, 0.2-0.4% by weight of black pepper, and 0.3-0.6% by weight of roasted salt relative to the total weight to the second mixture to produce a third mixture (S310); and adding 15-18% by weight of extra virgin olive oil relative to the total weight to produce a final mixture (S410).

[0054] As an example, the method for preparing a sauce composition according to the present invention may sequentially implement the following steps: mixing 10-13% by weight of lemon juice and 6-9% by weight of white wine vinegar relative to the total weight to produce a first mixture (S120); adding 16-19% by weight of allulose relative to the total weight to the first mixture to produce a second mixture (S220); sequentially adding 3-5% by weight of nuoc mam sauce, 1-3% by weight of onion powder, 0.7-1.2% by weight of garlic powder, 1.1-1.5% by weight of crushed pepper, 0.3-0.6% by weight of black pepper, and 0.4-0.8% by weight of roasted salt relative to the total weight to the second mixture to produce a third mixture (S320); and adding 14-17% by weight of extra virgin olive oil relative to the total weight to produce a final mixture (S420).

[0055] In addition, as an experimental example, a method for preparing a sauce composition according to the present invention may include the steps of: mixing 120 ml of lemon juice and 60 ml of white wine vinegar to create a first mixture; adding 180 ml of allulose to the first mixture to create a second mixture; sequentially adding 30 ml of nuoc mam sauce, 15 ml of onion powder, 10 ml of garlic powder, 12 ml of crushed pepper, 3 ml of black pepper, and 5 ml of roasted salt to the second mixture to create a third mixture; and adding 180 ml of extra virgin olive oil to create a final mixture.

[0056] A method for preparing a sauce composition according to the present invention may be disclosed, wherein the sauce composition comprises, when the weight ratio of white wine vinegar is 1, 2 weight ratios of lemon juice, 3 weight ratios of allulose, 0.5 weight ratios of nuoc mam sauce, 0.25 weight ratios of onion powder, 0.2 weight ratios of garlic powder, 0.2 weight ratios of crushed pepper, 0.05 weight ratios of black pepper, 0.1 weight ratios of roasted salt, and 3 weight ratios of extra virgin olive oil.

[0057] In addition, the method for preparing a sauce composition according to the present invention may include a step of shaking the final mixture sufficiently for a certain period of time to ensure that all components are uniformly mixed, and through this process, the components of the sauce composition are spread evenly. The mixed sauce composition may be stored in an airtight container. As an example, aluminum foil or an airtight container may be used to prevent spoilage of the sauce, and it may have a shelf life of at least 3 months when refrigerated.

[0058] The foregoing description is merely an illustrative explanation of the technical concept of the present invention, and those skilled in the art to which the present invention pertains will be able to make various modifications and variations within the scope of the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are intended to explain, not limit, the technical concept of the present invention, and the scope of the technical concept of the present invention is not limited by these embodiments. The scope of protection of the present invention shall be interpreted by the claims below, and all technical concepts within an equivalent scope shall be interpreted as being included within the scope of rights of the present invention.

Claims

Claim 1 A sauce composition for pork cutlet or cutlet, wherein the sauce composition comprises: 1 weight ratio of white wine vinegar; 2 weight ratios of lemon juice; 3 weight ratios of allulose; 0.5 weight ratios of nuoc mam sauce; 0.25 weight ratios of onion powder; 0.2 weight ratios of garlic powder; 0.2 weight ratios of crushed pepper; 0.05 weight ratios of black pepper; 0.1 weight ratios of roasted salt; and 3 weight ratios of extra virgin olive oil; wherein the sauce composition is characterized by being produced by adding the allulose to a first mixture produced by mixing the lemon juice and the white wine vinegar to produce a second mixture, sequentially adding the nuoc mam sauce, the onion powder, the garlic powder, the crushed pepper, the black pepper, and the roasted salt to the second mixture to produce a third mixture, and then adding the extra virgin olive oil to the third mixture. Claim 2 A sauce composition according to claim 1, characterized in that the sauce composition is additionally used as a salad dressing, marinade, or dipping sauce. Claim 3 A method for preparing a sauce composition for pork cutlets or cutlets, comprising: a step of mixing 120 ml of lemon juice and 60 ml of white wine vinegar to create a first mixture; a step of adding 180 ml of allulose to the first mixture to create a second mixture; a step of sequentially adding 30 ml of nuoc mam sauce, 15 ml of onion powder, 10 ml of garlic powder, 12 ml of crushed pepper, 3 ml of black pepper, and 5 ml of roasted salt to the second mixture to create a third mixture; and a step of adding 180 ml of extra virgin olive oil to the third mixture to create a final mixture, wherein the final mixture is characterized by being composed of the lemon juice, the white wine vinegar, the allulose, the nuoc mam sauce, the onion powder, the garlic powder, the crushed pepper, the black pepper, the roasted salt, and the extra virgin olive oil. Claim 4 A method for preparing a sauce composition according to claim 3, wherein the step of generating the third mixture is characterized by adding the nuoc mam sauce to the second mixture, and then sequentially adding the onion powder, the garlic powder, the crushed pepper, the black pepper, and the roasted salt. Claim 5 A method for preparing a sauce composition, characterized in that, in claim 3 or 4, the final mixture is used as a pork cutlet sauce, cutlet sauce, salad dressing, marinade, or dipping sauce. Claim 6 delete Claim 7 delete Claim 8 delete

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