A randang (beef dish) sauce

Abstract

The present utility model relates to a randang sauce product that has been thermally processed to provide improved shelf stability. Traditionally, randang sauce is produced together with cooked beef and is intended for immediate or short-term consumption, making it susceptible to spoilage. The disclosed randang sauce is produced independently without meat and comprises a heat-treated mixture (w / w) of 34.6% coconut milk; 10.2% sakurab; 4.9% toasted coconut meal; 3.9% toasted rice, 3.8% soy sauce; 2.4% ginger; 1.6% lemon grass; 0.8% beef powder, 0.8% bell pepper; 0.4% long red chili; 0.3% turmeric, 0.3% lemon zest; 0.1% kaffir lime leaves; 0.9% salt; 0.3% sugar; 0.4% edible oil; and 34.6% water. Through thermal processing, the sauce is rendered shelf-stable and ready-to-use. The resulting product may be used as a standalone sauce or food ingredient and is suitable for a variety of food applications, including meat, seafood, vegetable, and other prepared dishes. The randang sauce thus provides enhanced convenience, storage stability, and versatility compared with conventional preparations.