Method for enhancing a food item by apply a hypoallergenic, plant-based vegan dressing by combining water with a hypoallergenic-substrate, and at least one or more of sunflower seed butter and/or coconut cream. The resulting dressing is then subjected to a preservation process. In an alternative met
Method for enhancing a food item by apply a hypoallergenic, plant-based vegan dressing by combining water with a hypoallergenic-substrate, and at least one or more of sunflower seed butter and/or coconut cream. The resulting dressing is then subjected to a preservation process. In an alternative method, the resulting dressing is also inoculated in order to reduce its pH.
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1. A method for enhancing a food item comprising: applying to the food item a dressing that was previously created by a method including the steps of: combining to form the dressing a hypoallergenic-slurry, vinegar, seasoning, a stabilizer, and a thickening agent andwherein the slurry was previously
1. A method for enhancing a food item comprising: applying to the food item a dressing that was previously created by a method including the steps of: combining to form the dressing a hypoallergenic-slurry, vinegar, seasoning, a stabilizer, and a thickening agent andwherein the slurry was previously subjected to a preservation process and also then subject to an inoculation process. 2. The method of claim 1 wherein the dressing was previously formed by also combining the hypoallergenic-slurry, vinegar, seasoning, stabilizer, and thickening agent with a plant-based oil. 3. The method of claim 1 wherein the preservation process comprises at least one or more of a pasteurization process and/or a homogenization process. 4. The method of claim 1 wherein the hypoallergenic-slurry was previously formed by combining water, a hypoallergenic-substrate, and at least one or more of sunflower seed butter and/or coconut cream. 5. The method of claim 4 wherein combining water with a hypoallergenic-substrate comprises combining water with at least one or more of an ancient grain and/or a pseudo-cereal. 6. The method of claim 4 wherein combining water with a hypoallergenic-substrate comprises combining water with at least one or more of oat flour, quinoa flour, sorghum flour, millet flour and/or amaranth flour. 7. The method of claim 4 wherein combining water with a hypoallergenic-substrate comprises combining water with an ancient grain in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the weight of the water. 8. The method of claim 4 wherein combining water with a hypoallergenic-substrate comprises combining water with a pseudo-cereal in a ratio by weight of said pseudo-cereal being of 0.01% to 3.0% of the weight of the water. 9. The method of claim 4 wherein combining water with sunflower seed butter and/or coconut cream comprises combining water with sunflower seed butter in a ratio by weight of said sunflower seed butter being of 0.01% to 5.0% of the weight of the water. 10. The method of claim 4 wherein combining water with sunflower seed butter and/or coconut cream comprises combining water with sunflower seed butter in a ratio by weight of said sunflower seed butter being of 4.9% to 10.0% of the weight of the water and adding a stabilizing agent to the dressing. 11. The method of claim 4 wherein combining water with sunflower seed butter and/or coconut cream comprises combining water with a coconut cream in a ratio by weight of said coconut cream being of 0.01% to 5.0% of the weight of the water. 12. The method of claim 4 wherein combining water with sunflower seed butter and/or coconut cream comprises combining water with a coconut cream in a ratio by weight of said coconut cream being of 4.9% to 10.0% of the weight of the water and adding a stabilizing agent to the dressing. 13. The method of claim 4 wherein the hypoallergenic-slurry was previously subjected to a preservation process comprising at least one or more of a pasteurization process and/or a homogenization process. 14. The method of claim 1 wherein the inoculation process comprises inoculating the hypoallergenic-slurry with at least one or more of a kefir culture and/or lactic acid bacteria culture. 15. The method of claim 1 wherein the inoculation process comprises inoculating the hypoallergenic-slurry with at least one or more of a lactic acid bacteria culture and/or mesophilic bacteria culture. 16. The method of claim 1 wherein the inoculation process comprises inoculating the hypoallergenic-slurry with at least one or more of Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus, Lactobacillus delbrueckii bulgaricus, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, Leuconostoc species, Lactobacillus paracasei and/or Lactobacillus plantarum. 17. The method of claim 1 wherein the inoculation process comprises inoculating the hypoallergenic-slurry with at least one or more of Kluyveromyces marxianus, Kluyveromyces lactis, Saccharomyces fragilis, Saccharomyces cerevisiae, Torulaspora delbrueckii, and/or Kazachstania unispora. 18. The method of claim 1 wherein the inoculation process comprises inoculating the hypoallergenic-slurry with at least one or more of Lactobacillus delbrueckii bulgaricus, Streptococcus lactis, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus paracasei, and/or Lactobacillus plantarum. 19. The method of claim 1 wherein the inoculation process comprises inoculating the hypoallergenic-slurry with a probiotic strain comprising at least one or more of a Bifidobacterium, Streptococcus, Lactobacillus, Enterococcus, Bifidobacterium BB-12, Bidifobacterium infantis 35624, Lactobacillus lactis B420, Lactobacillus GG, and/or Bacillus coagulans GBI-30, 6086. 20. The method of claim 1 wherein the inoculation process comprises: maintaining the temperature of the hypoallergenic-slurry within a range of 95° F.-106° F. until the pH reaches 4.6 or lower. 21. The method of claim 1 wherein the inoculation process comprises: maintaining the temperature of the hypoallergenic-slurry within a range of 75° F.-110° F. until the pH reaches 4.6 or lower. 22. The method of claim 1 wherein the inoculation process comprises: maintaining the temperature of the hypoallergenic-slurry within a range of 95° F.-106° F. until the pH reaches 3.9 through 4.6 inclusive of end values of the range. 23. The method of claim 1 wherein the inoculation process comprises: maintaining the temperature of the hypoallergenic-slurry within a range of 75° F.-110° F. until the pH reaches value of 3.9 through 4.6 inclusive of end values of the range. 24. The method of claim 1 wherein the inoculation process comprises: maintaining the temperature of the hypoallergenic-slurry within a range of 95° F.-106° F. for a period of 3.9 to 8.1 hours. 25. The method of claim 1 wherein the inoculation process comprises: maintaining the temperature of the dressing within a range of 75° F.-110° F. for a period of 3.9 to 8.1 hours.
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