Avocado dipping sauce and preparation method thereof
An avocado and dipping technology, which is applied in the functions of food ingredients, the preservation of food ingredients as anti-microbials, and food science, etc., can solve the problems of oil content, high salt content, and unfavorable health of consumers.
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Embodiment 1
[0029] A dipping sauce for avocado, comprising the following raw materials in parts by weight: 80 parts of olive oil, 150 parts of avocado, 10 parts of dried lemon slices, 40 parts of garlic, 20 parts of sand ginger, 20 parts of edible salt, and 15 parts of special compound dried fruit seasoning powder , 3 parts of white granulated sugar, 40 parts of distilled water, 12 parts of monosodium glutamate.
[0030] The special compound dried fruit seasoning powder is dried powder made from kiwi, fig and olive. The special compound dried fruit seasoning powder can promote the fusion of the fruity aroma of avocado and the aroma of other raw materials, and further enhance the taste of this dipping sauce.
[0031] This embodiment also discloses a preparation method for the above-mentioned avocado dipping material, which specifically includes the following steps:
[0032] (1) Prepare cooked guacamole:
[0033] First weigh 150 parts of avocado and 10 parts of dried lemon slices, then rem...
Embodiment 2
[0042] The difference between embodiment 2 and embodiment 1 is only: (1) the number of parts of raw materials is different; (2) the cooling time of step (5) is different.
[0043] The specific number of servings in this example is: 100 parts of olive oil, 200 parts of avocado, 20 parts of dried lemon slices, 50 parts of garlic, 25 parts of sand ginger, 25 parts of edible salt, 18 parts of special compound dried fruit seasoning powder, white sugar 5 parts, 50 parts of distilled water, 15 parts of monosodium glutamate.
[0044] The cooling time of the present embodiment step (5) is 6min.
[0045] The avocado dip prepared in this example can guarantee a shelf life of 13 months at room temperature without adding preservatives.
Embodiment 3
[0047] The difference between embodiment 2 and embodiment 1 is only: (1) the number of parts of raw materials is different; (2) the cooling time of step (6) is different. The specific number of servings in this example is: 120 parts of olive oil, 250 parts of avocado, 30 parts of dried lemon slices, 60 parts of garlic, 30 parts of sand ginger, 30 parts of edible salt, 30 parts of special compound dried fruit seasoning powder, white sugar 7 parts, 60 parts of distilled water, 18 parts of monosodium glutamate.
[0048] The cooling time of the present embodiment step (5) is 8min.
[0049] The avocado dip prepared in this example can guarantee a shelf life of 14 months at room temperature without adding preservatives.
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