THE MULTI-PURPOSE SAUCE AND IT`S PREPARATION METHOD

摘要

PURPOSE: Provided is multipurpose sauce and a manufacturing method thereof to give excellent taste and to prevent environment contamination by using whey produced in making cheeses without using MSG and animal fat. CONSTITUTION: Multipurpose sauce is manufactured by using a cheese by-product, whey. Whey is mixed with malt powder to get suspension by protein hydrolysis. The suspension is heated at 40-60deg.C for 2-4 hours. The suspension 78-87wt.% is mixed with tomato paste 8-17wt.%, vegetable oil 4-13wt.%, spice 1-10wt.% and lecithin 0.1-9wt.%. The mixed ingredients are heated at 80-90deg.C for 30-60 minutes. The vegetable oil is selected from cottonseed oil or canola oil. Garlic, onion, red pepper, black pepper and paprika powder are used for the spice.