| 摘要 |
Described is a process for obtaining a food composition of the continuous aqueous emulsion type having a high vitamin content, which preserves different properties of each ingredient thereof, being ideal for food and/or being mixed with other food as flavouring agent, said composition acquiring a medium viscosity and including the following stages: a process for classifying ingredients by predetermined amounts and parameters, a process for preparing the ingredients by passing them through a wash and disinfection process for a predetermined period of time, then cooking the ingredients in a container, the first ingredient being arranged in such a manner that a horizontal platform is formed, the second ingredient being subsequently arranged at the front portion, said container being filled with water, wherein the temperature is gradually increased upon bringing water to a boiling point, the container being then subjected to a resting period in an uncovered manner and at a room temperatur e for 50 min or until the temperature thereof is lower than room temperature; the ingredients are then mixed until a shake of medium viscosity is obtained, where four further elements are added: Allium sativatum, Coriandrum sativatum, oil and Sodium Chloride, until a homogeneous mixture is obtained. Finally, the mixture is subjected to a final cooking process for about 10 m to about 15 m, then it is left to rest at room temperature for about 60 m to about 120 m until cooling.
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