The Mexican norm states that the “crude oil of avocado” is a slightly amber-colored fatty liquid, obtained by physical extraction of the pulp and the seed of the fruit ( Persea americana). Therefore, it presents sensory and chemical characteristics that are variable. Finally, “mixed” avocado oil is combined with olive, macadamia, and other oils. “Pure” avocado oil is a type of oil for the production of which the quality of the fruit is not important it is a bleached and deodorized oil, infused with the natural flavor of herbs or fruits. “Virgin” avocado oil is produced with fruit of a lower quality (with small areas of rot and physical alterations), extracted by mechanical methods, using a temperature below 50 ° C and without the use of chemical solvents. Avocado oil of a higher quality, “extra virgin”, corresponds to that produced from high-quality fruit, extracted only with mechanical methods, using a temperature below 50 ☌ and without the use of chemical solvents. proposed a classification for avocado oil based on its extraction method and fruit quality. The quality standard for olive oil is available in the Codex Alimentarius and the International Olive Oil Council (IOC). The values that are commonly used are those recommended for olive oil. There are no internationally defined parameters for avocado oil. The lipid content, mainly of monounsaturated fatty acids, is associated with cardiovascular system benefits and anti-inflammatory effects. Avocado oil has sparked a growing interest in human nutrition, food industry, and cosmetics. The main producers of avocado oil in the world are New Zealand, Mexico, the United States, South Africa, and Chile. The pulp of this fruit contains about 60% oil, 7% skin, and approximately 2% seed. On the basis of the available data, avocado oil has established itself as an oil that has a very good nutritional value at low and high temperatures, with multiple technological applications that can be exploited for the benefit of its producers.Īvocado ( Persea americana Mill.) is a fruit native to Central America, grown in warm temperate and subtropical climates throughout the world. While the avocado fruit has been widely studied, there is a lack of knowledge about avocado oil and the potential health effects of consuming it. They indicate that the quality of avocado oil will depend on the quality and maturity of the fruit and the extraction technique in relation to temperature, solvents, and conservation. Even though there are no international regulations concerning the quality of avocado oil, some authors refer to the parameters used for olive oil, as stated by the Codex Alimentarius or the International Olive Oil Council. Our research was carried out through a systematic search in scientific databases. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine industries. Remove from grill and immediately assemble your tacos: tortilla, shrimp and salsa.Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. Add shrimp to the grill and grill up a few minutes either side (it only takes about 3 minutes per side). Remove shrimp from fridge and drain and discard all of the marinade. In a bowl, toss together your drained Rotel, chopped avocado, corn, red onion, cilantro and another little pinch of salt and pepper. While the shrimp is marinading and the grill is heating up, make your salsa (but don’t make it too early or the avocado will brown). Spray your grate or your grilling basket quite liberally with cooking spray so the shrimp won’t stick. If your grates are too large for shrimp (they’ll fall through), then use a grilling basket. Next, preheat your indoor grill pan or outdoor grill to medium-high. Seal up baggie and pop in the fridge to marinate. To make your marinade, add all of these ingredients to a gallon-sized baggie and then refrigerate: shrimp, the zest and juice of your two limes, EVOO, red pepper flakes and a pinch of both salt and pepper. I like to let my shrimp marinate about 20 minutes beforehand. Dinner is done!ġ pound of cooked and deveined shrimp (fresh or frozen that has been thawed out)Ībout a 1/4 cup of Extra Virgin Olive Oil (EVOO)ġ cup of fresh corn kernels (or microwave frozen corn and drain any excess water)Ĩ flour tortillas that have been warmed (either in the microwave or in a large, dry skillet) For this one, we grilled our shrimp after it hung out in a yummy marinade and then topped our tacos with a yummy (and easy!) Avocado Corn Salsa. Shrimp is pretty much my kids’ favorite thing to eat…so, I’m always on the lookout for different ways to prepare it…and a good old shrimp taco never lets me down.
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