| 摘要 |
This utility model relates to a development of vegetable based sauce more particularly to chayote (Sechium edule) sauce. It further relates in determining the sensory qualities, cost and return analysis and the extent of shelf-life of the product. The process comprises: freshly harvested chayote was selected, washed thoroughly, peeled, sliced and cut into cubes, then steamed for twenty (20) minutes and blended into puree. Measure the ingredients according to treatments used in the study and mix thoroughly. Put the mixture in a casserole and bring to boil. Cook with continuous stirring for thirty (30) minutes or until it reach its desired consistency. Hot fill in a sterilized preserving bottles, half seal and pasteurize for twenty (20) minutes. |
