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Ultra High Pressure (UHP) What is it? How does it work?

Instructions: Cut 3lbs of Cooked and chilled Large shrimp into ½” pieces. Combine Salsa and Cocktail sauce. Stir in onions, cucumber, Cilantro, and Serrano peppers*. Add in the Shrimp and Lime juice. Fold in the cubed avocado; Chill 1 hour to marry flavors.

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Ultra High Pressure (UHP) What is it? How does it work?

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  1. Instructions: • Cut 3lbs of Cooked and chilled Large shrimp into ½” pieces. • Combine Salsa and Cocktail sauce. Stir in onions, cucumber, Cilantro, and Serrano peppers*. • Add in the Shrimp and Lime juice. • Fold in the cubed avocado; • Chill 1 hour to marry flavors. • Place into serving dish and garnish with Cilantro or even slices of fresh avocado. Shrimp & Avocado Ceviche • Ingredients: • Makes 6 large appetizers • 16oz Thick, chunky tomato based salsa • 16oz Seafood cocktail sauce • 1 Cup Diced red onion • 1 Cup Diced cucumber • ¼ Cup cilantro chopped • 3 small Limes squeezed • 8 to 10 fresh Avocado halves cubed • Lime slices - for garnish • Cilantro sprigs - for garnish • 3lbs of large shrimp • To Spice it up, add 2 finely • chopped Serrano peppers. The First Name in Avocado’s FRESH AVOCADO HALVES Ultra High Pressure (UHP) What is it? How does it work? During UHP, foods are placed under 87,000 psi. This UHP process kills micro-organisms by interrupting their cellular functions. They can’t take the pressure! Even better, UHP works without the use of heat that can damage the taste, texture, and nutritional value of the food. It’s like “Cold pasteurization”. Since spoilage organisms are also destroyed, many foods will actually stay fresher longer, which is good news for consumers. But . . . Why aren’t the foods crushed? UHP is based on “Hydrostatic pressure” which is equal pressure from every direction. It doesn’t create shear force to distort food particles. Thus, any moist food such as a whole Avocado can be exposed to these very high pressures without being crushed. One of the unique advantages of UHP is that pressure transmission is instantaneous and uniform. It is effective throughout the food items, from the surface through to the center! The process also retards the browning process, thus guacamole stays greener longer. Calavo Code: 60587 62 day Shelf Life from the date of production 48 individually packed Mexican Hass Avocado Halves Perfect Portion control for salads, sandwich's, & garnish Packed in a partitioned case to prevent shipping damage Just open & serve. Save time, labor, and money. All natural, no preservatives, consistent flavor & pricing. Visit us online at www.calavo.com

  2. The First Name in Avocado’s FRESH AVOCADO HALVES Ultra High Pressure (UHP) What is it? How does it work? During UHP, foods are placed under 87,000 psi. This UHP process kills micro-organisms by interrupting their cellular functions. They can’t take the pressure! Even better, UHP works without the use of heat that can damage the taste, texture, and nutritional value of the food. It’s like “Cold pasteurization”. Since spoilage organisms are also destroyed, many foods will actually stay fresher longer, which is good news for consumers. But . . . Why aren’t the foods crushed? UHP is based on “Hydrostatic pressure” which is equal pressure from every direction. It doesn’t create shear force to distort food particles. Thus, any moist food such as a whole Avocado can be exposed to these very high pressures without being crushed. One of the unique advantages of UHP is that pressure transmission is instantaneous and uniform. It is effective throughout the food items, from the surface through to the center! The process also retards the browning process, thus guacamole stays greener longer. Calavo Code: 60587 62 day Shelf Life from the date of production 48 individually packed Mexican Hass Avocado Halves Perfect Portion control for salads, sandwich's, & garnish Packed in a partitioned case to prevent shipping damage Just open & serve. Save time, labor, and money. All natural, no preservatives, consistent flavor & pricing. • Beer-Battered Fried Avocado Wedges with Salsa • As seen on Facebook at Calavo Growers Ingredients: • 1 cup lager beer or ale. • 1 cup all-purpose flour . • 1 1/2 tsp. paprika • 2 cloves garlic, chopped finely • 4 ripe, Fresh avocado Halves • Vegetable oil as needed for deep frying • Salt as needed • 1 cup Calavo Salsa Lisa Salsa • Instructions: • To make beer batter, whisk together beer, flour, paprika, and garlic until well blended. Let stand at least 2 hours. • Open and rinse, Avocado Halves: Cut each into 6 wedges. Dredge 6 wedges in reserved beer batter. • Deep fry in hot oil until golden, about 3 minutes. • Repeat with remaining wedges. • Salt to taste. • Serve 3 wedges with 1/4 cup salsa per serving. • Courtesy of the California Avocado Commission Visit us online at www.calavo.com

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