| 摘要 |
The present utility model relates to the process of producing a nutritious dipping sauce from immature thinned-out mangoes, that are otherwise wasted, into flavorful accompaniment of side dish, condiment, dipping sauce for fried meat, vegetable salad mix, barbecue, adobo recipes and food topping to enhance flavor. It further relates to investigate the physico- chemical properties of the immature mango as raw material, in determining product specification, sensory qualities, shelf life analysis and economic value of the product in terms of ROI. The experiment was carried out following the steps: a) selected, washed, peeled, sliced thinly, blended into puree and set aside in clean glass containers while preparing the other ingredients used in performing the experiment; b) combine the diced onions, carrots, red pepper, garlic and tomatoes and blended together in a fruit blendor; c) mixed the blended ingredients with pureed mango and simmer for 10 minutes. d) In another bowl, dissolve salt, sugar, MSG, Fish sauce and vinegar and heat the combined ingredients in moderate fire for 5 minutes, e) combine garlic, ginger.; f) Add nutmeg, ginger powder, laurel and Tabasco Sauce while continuously cooking under moderate fire. g) add dissolved corn starch to the mixture while stirring continuously until viscosity is slightly sticky h) Pour while still hot in a sterile preserving battle and allow to cool at room temperature. I) Aged for 30 days. Stored and Labelled. |
