Method of preparing citrus fruit sections with fresh fruit flavo

Details Method of preparing citrus fruit sections with fresh fruit flavo Method of preparing citrus fruit sections with fresh fruit flavo

1980-07-23

1981-08-18

Smith, William F.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426287, 426482, 426616, A23L 1212

Patent

active

042846510

ABSTRACT:
A method of preparing citrus fruit sections with a fresh fruit flavor and appearance is disclosed. Thick albedo type grapefruit and oranges are cleaned and heated to a core temperature of about 20.degree. to 40.degree. C. They are subsequently scored to the juicy portion, vacuum infused with a commercial pectinase, incubated for critical time and temperature periods, and peeled. The resultant high quality fruit is stored in refrigeration.

REFERENCES:
patent: 1601027 (1926-09-01), Lefevre
patent: 3031307 (1962-04-01), Blakemore
patent: 3347678 (1967-10-01), Villadsen et al.
patent: 3607316 (1971-09-01), Hume

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