Press. steam peeling of fruit and vegetables - partic. potatoes, gherkins, celery etc. without causing discolouration of the flesh layer below the skin

摘要

In the peeling of fruit, e.g., potatoes, gherkins, celery etc., by heating the layer immediately below the skin in a press. container of a steam peeler and subsequently lowering the press., the fruit is heated to =55 degrees C pref. 60-80 degrees C, partic. by addn. of water to the press. vessel. Discolouration of the layer of fruit below the skin after peeling or in storage is prevented, without using chemical bleach - or preservative.