AVOCADO DICED FROZEN
Avocado diced HPP (High Pressure Processing) is a technology in which products are placed in a special container where they are subjected to a high hydrostatic pressure to pasteurize them, resulting in a product that stays fresh for a longer period of time when refrigerated.
We eat a lot of avocados in our house. And if we’re making guacamole or avocado toast, the means by which we remove the flesh from the shell matters very little. But if we want clean, uniform chunks, this is our go-to method. It’s so much easier than “make a grid pattern and then pop out the pieces” (which never worked for us anyway).
We’re sure there are others of you who dice your avocados like this, but it’s a technique we didn’t figure out until we were cutting off a chunk of one half to feed the baby.
We cut off a section, slicing right through the skin, and realized how easy it was to peel off a small piece of skin—clean, smooth, simple. Sometimes we’ll try to peel the skin off of an entire half before dicing, and we usually end up smushing part of the avocado or leaving a lot of flesh stuck to the inside.
And sorry, but the trick of scoring a grid into the avocado half, then popping out chunks (the way many people dice a mango) is messy and difficult, in our opinion. This gives us perfect little cubes every time.
Here’s how you do it:
• Halve the avocado as you normally would, by cutting around the perimeter, lengthwise.
• With the cut side UP (this is less stable but more effective at getting through the skin without mashing the avocado), cut into slices.
• Peel the strip of skin off of each slice.
• Cut each slice into chunks.
Anyone else cut avocados this way?
Avocado hass diced
Note : Certifications meaning
Primus Labs is the biggest western company in food safety and is known worldwide as the golden standard on food safety.
Is the quality control system according with the jewish standards known as kosher.
To be certified, an exhaustive examination is made by the kosher certifier supervisor to waranty that the production lots compliment with the required quality norms and specifications.
Good Manufacturing Practices (GMP).
To diminish the risks requires a supreme compromise to improve the Safety food management programs. From the employees practices to the equipment maintenance, we minimice costly violations to manufacturing good practices , one of the most frequent causes for product retriving.
The Risk Based Certification is a new approach to gestion certification, it is specifically designed to help build and mantain the systems that evaluate and erradicate this risks, helping to add groeth and value into creation. The Risk Based Certification makes auditing more specific issues noticeable for our brand.