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Application filed by Inst Tecnologico Superior De Ciudad SerdanfiledCriticalInst Tecnologico Superior De Ciudad Serdan
Priority to MX2018007918ApriorityCriticalpatent/MX2018007918A/en
Publication of MX2018007918ApublicationCriticalpatent/MX2018007918A/en
The present invention relates to the formulation of a quinoa sauce, in particular, in the pre-treatment of de-saponification applied to the quinoa to eliminate the presence of saponins, causing the taste of bitterness, and the process thereof. Also, it prevents quinoa from absorbing moisture by prolonging its shelf life since water in the sauce is reduced. Further, it consists of natural ingredients such as garlic, salt, chili, and sunflower oil, used as a preservation medium. It characterizes by its crunchy texture, novel flavor, and nutritional contribution, being rich in protein, vitamins, minerals, carbohydrates, and fiber. Finally, it has no additives, its shelf life is for two months, and its added with quinoa, thus improving the nutritious and novelty in the market.
MX2018007918A2018-06-262018-06-26Spicy sauce with quinoa and dry serrano pepper.
MX2018007918A
(en)