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.

Inactive Publication Date: 2021-09-14
CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] (2) The oil content and salt content of the dipping material are high, which is not conducive to the health of the eater

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention belongs to the technical field of food seasonings, and specifically discloses an avocado dipping sauce. The dipping sauce comprises, by weight in parts, 80-120 parts of edible oil, 150-250 parts of avocado, 10-30 parts of dried lemon slices, 40-60 parts of garlic, 20-30 parts of ginger, 20-30 parts of edible salt, 3-7 parts of sugar and 40-60 parts of distilled water. A preparation method of the avocado dipping sauce is further disclosed. The preparation method comprises the following steps: (1) preparing the cooked jam; (2) mixing for several times; (3) packaging in vacuum; (4) performing high temperature sterilization; and (5) performing cooling. The dipping sauce is low in oil and salt, rich in fragrance, spicy, hot, delicate and fragrant. The shelf life of the dipping sauce can be guaranteed to be more than 12 months without adding preservatives.

Description

technical field [0001] The invention belongs to the technical field of food seasonings, in particular to an avocado dipping sauce and a preparation method thereof. Background technique [0002] The dipping sauce is used to further enhance the flavor and taste of the ingredients. The current dipping sauce mainly includes the following two types: (1) dipping sauces mainly made of sesame oil, garlic and shallots in southwest regions such as Sichuan and Chongqing; (2) dipping sauces in Beijing, Hebei Dipping sauces mainly made of peanut butter or sesame paste in North China and Northeast China. [0003] The common problems of the above two kinds of dipping materials are: [0004] (1) The long-term shelf life of the dipping material is realized through preservatives. With the progress of society, the increasing abundance of food, and the gradual improvement of public health awareness, this kind of food with added preservatives will gradually be eliminated by the market. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/12A23L27/40A23L27/60A23L33/00A23L27/22A23L3/3409A23L3/00
CPCA23L27/10A23L27/13A23L27/105A23L27/40A23L27/60A23L33/00A23L27/22A23L3/3409A23L3/00A23V2002/00A23V2200/30A23V2200/10
Inventor 李德建李昂唐毅周德才倪江张丽赵欠宋帧伟
Owner CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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