Universal Seasoning Sauce Formulation for Versatile Flavor Application
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Solution Overview
Problem
Existing food flavoring sauces lack versatility and ease of preparation, often being specific to one type of food.
Innovation Solution
A condiment sauce comprising 19%-21% lemon juice, 19%-21% water, 12%-14% minced garlic, 12%-14% butter or margarine, 12%-14% onion, 0.15%-0.5% Abodo sauce, 2%-3% garlic powder, 0.15%-0.5% seasoning salt, 6%-8% black pepper, 1%-2% crushed red pepper, and 8%-10% Accent salt, with optional 2%-21% chopped crab, prepared by mixing, heating, and refrigerating to create a versatile flavoring sauce.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If multiple separate condiments are used to flavor different types of food, then flavor specificity is improved, but device complexity and storage requirements increase
Solution Approach 1:
The patent creates a single universal seasoning sauce that can be applied to multiple types of food (vegetables, meats, seafood, eggs, noodles, rice, potatoes) replacing the need for multiple separate condiments. The sauce achieves this through a balanced formulation containing lemon juice, water, minced garlic, butter or margarine, onion, Abodo sauce, garlic powder, seasoning salt, black pepper, crushed red pepper, and Accent salt that delivers versatile flavor enhancement across different food categories.
2Adaptability or versatility
If complex multi-ingredient sauces are developed to improve flavor, then taste quality improves, but ease of manufacture deteriorates
Solution Approach 1:
The patent simplifies manufacturing by pre-determining optimal ingredient proportions and ratios during the formulation stage. The specific percentages of each ingredient (lemon juice 19-21%, water 19-21%, minced garlic 12-14%, butter or margarine 12-14%, onion 12-14%, Abodo sauce 0.15-0.5%, garlic powder 2-3%, seasoning salt 0.15-0.5%, black pepper 6-8%, crushed red pepper 1-2%, Accent salt 8-10%) are established in advance, allowing consumers to simply measure and combine ingredients without requiring complex culinary skills or judgment.
3Ease of operation
If traditional seasoning methods are used, then preparation simplicity is maintained, but flavor versatility deteriorates
Solution Approach 1:
The patent enhances flavor versatility while maintaining preparation simplicity by carefully adjusting the parameters of the sauce formulation. The specific concentration ranges of acidulating agents (lemon juice 19-21%), aromatic compounds (minced garlic 12-14%, onion 12-14%, Abodo sauce 0.15-0.5%), and seasoning agents (Accent salt 8-10%, black pepper 6-8%) are optimized to create a balanced flavor profile that adapts to various food types without requiring complex preparation techniques.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The sauce offers improved flavor, versatility, manufacturing method, pediatric nutrition, and reduces the need for multiple condiments, enhancing the dining experience.
Implementation Method 1
Heating the container to a medium boil. Continuing cooking on a medium boil for 15 to 20 minutes or until sauce thickens
Implementation Method 2
Removing heat, and allowing sauce to cool to room temperature (80° to 72° F.)
Implementation Method 3
Packaging sauce into a resealable container, and refrigerating to at least 40° F.
Data Source
AI summary
A flavoring condiment sauce for food comprised of about 19%-21% lemon juice, about 19%-21% water, about 12%-14% minced garlic, about 12%-14% butter or margarine, about 12%-14% onion, about 0.15%-0.5% Abodo sauce, about 2%-3% garlic powder, about 0.15%-0.5% seasoning salt, about 6%-8% black pepper, about 1%-2% crushed red pepper, and about 8%-10% Accent salt.