| 摘要 |
A method is disclosed for removing skins from avocados wherein the avocados are immersed in a hot tri-glyceride oil maintained at a temperature in the range of about 275 DEG to 400 DEG F. The avocados are immersed in the oil for a period of time in the range of about six seconds to one minute in order to develop a substantial temperature differential across the avocado skin and produce a generally continuous vapor boundary between the skin and the avocado flesh. This facilitates removal of the skin with only minimal heating of the thermally sensitive avocado flesh and minimizes development of off-flavors. When the avocados are removed from the oil the skins are then cut through and separated from the avocado flesh within a short time to preserve the quality of the avocado flesh.
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