Short Notes On Development Of Malaysian Sauces, Seasonings And Condiments (Part 4)
Note : 15
Source : Vegetable-based sauces
Food Item : Chilli sauces and related products
Nature Of Food : Pacilli sauce (papaya & chilli) was formulated in early 1975 with the hope of utilizing local fresh chilli for processing of sauces. Ripe red papaya was used as thickener. Later dried chilli was used to replace fresh chilli when the price of local chilli became too expensive and modified starches were used as thickener for easy handling.
Bulk packaging of chilli puree in the high barrier film (LLDPE/EVOH/LLDPE) as inner bags together with corrugated fibre board (CFB) with B flute was suitable for bulk package of 10 kg puree.
Fresh chilli may also be utilised for processing of slurry, canned pulp and chilli-spice ready to use wet blends.
Bulk packaging of chilli puree in the high barrier film (LLDPE/EVOH/LLDPE) as inner bags together with corrugated fibre board (CFB) with B flute was suitable for bulk package of 10 kg puree.
Fresh chilli may also be utilised for processing of slurry, canned pulp and chilli-spice ready to use wet blends.
Note : 16
Source : Vegetable-based sauces
Food Item : Multipurpose seasoning sauce
Nature Of Food : Multipurpose seasoning sauce which is a cooking sauce represents a special category of convenience product. It can be utilized for cooking several types of Malaysian dishes such as fried rice, noodles, sambal tumis and vegetables.
The main ingredients were dried chillies, dried prawns, onions, sugar, palm oil, salt and flavouring. The sauce was hot filled when the moisture content was around 45%. The product is rich in protein (19.2%) and the pH is 4.5.
The main ingredients were dried chillies, dried prawns, onions, sugar, palm oil, salt and flavouring. The sauce was hot filled when the moisture content was around 45%. The product is rich in protein (19.2%) and the pH is 4.5.
Note : 17
Source : Vegetable-based sauces
Food Item : Tomato sauce
Nature Of Food : Tomato sauce or ketchup is usually processed using tomato puree. The total solid of tomato sauce was 38 – 40%, 6% was that of tomato solids and having a total acidity of 0.8.
Note : 18
Source : Vegetable-based sauces
Food Item : Dipping sauce / Sos Pencicah
Nature Of Food : The sauce was prepared using fresh chillies with the addition of bird chilli (cili burung) to give extra hotness. It is differed from chilli sauce in terms of the sesame seeds content, coarse in texture and also less thick. The sauce is popularly served with crackers, fish products, grilled chicken or beef and cucur udang. The total solid is around 45% and the pH is about 3.0 – 3.5.
Note : 19
Source : Vegetable-based sauces
Food Item : Chilli sauces with different degree of hotness
Nature Of Food : The sauces were processed according to that of chilli sauce but using fresh chillies at various quantities in order to produce different degree of hotness. In the sauce with the highest degree of hotness, bird chilli need to be added to give extra pungency. The sauces were developed to cater for the different preference of hotness by the consumer.
Note : 20
Source : Vegetable-based sauces
Food Item : Sos rojak
Nature Of Food : The sauce is a dipping sauce suitable for fruits and vegetables. It is dark in colour due to the usage of caramel as colour. The main ingredients were bird chilli, palm sugar, sugar, tamarind, roasted groundnut, belacan, otak udang and starches. The total soluble solid is around 48 – 50% and that of pH is about 4.5.
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