| 摘要 |
<p>Described here is a process for removing the skin from avocados, in which said fruits are immersed in a hot triglyceridic oil, such as avocado oil maintained at a temperature of between approximately 135 and 204 degree C, being held in the oil for a period of between six seconds and one minute in order to develop a relatively large temperature differential through the skin of the avocado which results in the formation of a generally continuous vapour layer between the skin and the flesh of the avocado, facilitating the removal of the skin with only minimal heating of the heat-sensitive flesh, with the aim of minimizing the development of foreign (strange, extraneous) flavours. The avocados are removed from the oil with their skins intact and generally continuous, and the skins are cut and separated from the flesh in a relatively short period of time in order to preserve the quality of the flesh.</p> |
