BRPI1001663A2 - green sauce and process of obtaining - Google Patents
green sauce and process of obtaining Download PDFInfo
- Publication number
- BRPI1001663A2 BRPI1001663A2 BRPI1001663-5A BRPI1001663A BRPI1001663A2 BR PI1001663 A2 BRPI1001663 A2 BR PI1001663A2 BR PI1001663 A BRPI1001663 A BR PI1001663A BR PI1001663 A2 BRPI1001663 A2 BR PI1001663A2
- Authority
- BR
- Brazil
- Prior art keywords
- antioxidant
- green sauce
- obtaining
- sauce
- green
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 2
- 235000015067 sauces Nutrition 0.000 title abstract 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 3
- 239000003963 antioxidant agent Substances 0.000 abstract 3
- 230000003078 antioxidant effect Effects 0.000 abstract 3
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000001270 Allium sibiricum Nutrition 0.000 abstract 1
- 240000009164 Petroselinum crispum Species 0.000 abstract 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000011197 perejil Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000004334 sorbic acid Substances 0.000 abstract 1
- 235000010199 sorbic acid Nutrition 0.000 abstract 1
- 229940075582 sorbic acid Drugs 0.000 abstract 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 abstract 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 abstract 1
- 229920001285 xanthan gum Polymers 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
Landscapes
- Seasonings (AREA)
- Dairy Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
MOLHO VERDE E PROCESSO DE OBTENçãO. Constituído por, a cada 750 ml de molho verde(1), colocar em batedeira(2), pela ordem, 16,5 g de salsa(3) adicionado a 30 g de cebolinha(4), a 12 g de sal(5), 2 g de alho(6), 240 ml de leite(7), 450 ml de óleo (8), 2 ml de ácido acético(9), 1g de ácido sórbico(10), 1g de ácido láctico(11), 1g de goma xantana(12), 1g de antioxidante ED TA(13), 1g de antioxidante BHT(14) e 1g de antioxidante TBHQ (15), por aproximadamente 5 minutos(16), para adquirir sabor e cremosidade adequada, estando pronto para embalagem(17) e consumo como cobertura e tempero de produtos variados.GREEN SAUCE AND OBTAINING PROCESS. Consisting of, for each 750 ml of green sauce (1), put in a mixer (2), in the order, 16.5 g of parsley (3) added to 30 g of chives (4), to 12 g of salt (5) ), 2 g garlic (6), 240 ml milk (7), 450 ml oil (8), 2 ml acetic acid (9), 1 g sorbic acid (10), 1 g lactic acid (11) , 1g xanthan gum (12), 1g ED TA antioxidant (13), 1g BHT antioxidant (14) and 1g TBHQ antioxidant (15), for approximately 5 minutes (16), for proper flavor and creaminess. ready for packaging (17) and consumption as a covering and seasoning of various products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRPI1001663-5A BRPI1001663A2 (en) | 2010-06-09 | 2010-06-09 | green sauce and process of obtaining |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRPI1001663-5A BRPI1001663A2 (en) | 2010-06-09 | 2010-06-09 | green sauce and process of obtaining |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BRPI1001663A2 true BRPI1001663A2 (en) | 2012-02-28 |
Family
ID=45699858
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BRPI1001663-5A BRPI1001663A2 (en) | 2010-06-09 | 2010-06-09 | green sauce and process of obtaining |
Country Status (1)
| Country | Link |
|---|---|
| BR (1) | BRPI1001663A2 (en) |
-
2010
- 2010-06-09 BR BRPI1001663-5A patent/BRPI1001663A2/en not_active Application Discontinuation
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B03A | Publication of an application: publication of a patent application or of a certificate of addition of invention | ||
| B11A | Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing | ||
| B11Y | Definitive dismissal acc. article 33 of ipl - extension of time limit for request of examination expired | ||
| B15K | Others concerning applications: alteration of classification |
Ipc: A23L 27/60 (2016.01), A23L 27/10 (2016.01) |