A process of producing randang (beef dish) sauce

Abstract

The present utility model relates to a process of producing randang (beef dish) sauce featuring thermal processing to thereby yield a food product being characterized as shelf- stable. Randang or rendang in Indonesia, is a dish of beef and coconut milk in combination special herbs and spices. The dish is popular among Muslim communities in the southern region where pig’s meat or pork is prohibited in their religion. Traditionally, randang is intended for immediate consumption due to its susceptibility to spoilage. The disclosed process addresses this limitation by producing a meat-independent randang sauce through controlled thermal processing and homogenization of coconut-based ingredients, herbs, spices, and seasoning components. The process includes preparing and proportioning raw materials, cooking and blending the ingredients into a homogeneous sauce, hot-filling the sauce into containers, and thermal processing at sterilization temperature established through heat penetration test to obtain a shelf-stable product. The resulting randang sauce retains the characteristic flavor of randang while providing a ready-to-use, convenient food additive or sauce suitable for various food preparations.