A process of producing randang (beef dish) pre-mix powder

Abstract

The present utility model relates to a process of producing randang (beef dish) premix powder that can generate a ready-to-use food powder to thereby facilitate the preparation of an authentic randang dish. Randang is a popular beef-based dish in Muslim communities where pig’s meat or pork is prohibited in their religion. Conventionally, randang is prepared as a cooked viand intended for immediate or short-term consumption and generally has a limited shelf life due to the use of fresh ingredients. This limits storage, transport, and convenience. The disclosed process addresses this problem by providing a method of producing randang in powdered pre - mix form, enabling longer shelf life and ease of use while retaining characteristic flavor properties. The process involves the preparation and treatment of seasoning components and related materials to form a shelf-stable powder suitable for reconstitution or cooking when needed. The utility model may be used for food preparation, packaging, and distribution applications where extended storage stability and convenience are desired.