Method of treating avocados and method of preparing...

Details Method of treating avocados and method of preparing... Method of treating avocados and method of preparing...

A - Human Necessities

23

B

A23B 7/157 (2006.01) A23B 7/005 (2006.01)

Patent

CA 2519978

A method of processing avocado meat comprising heating the avocados to a temperature sufficient to substantially denature native degradative enzymes while in an environment having a pH of greater than 8. A method of manufacturing guacamole comprising preparing avocado comprising pitting, peeling and heating under alkaline conditions of greater than pH 8 to reduce the development of foul tasting flavors and reduce the development of brown coloration; macerating the avocado; and adding flavoring agents to the macerated avocado.

L'invention concerne un procédé de traitement de la chair d'avocats, qui consiste à porter les avocats à une température suffisante pour dénaturer sensiblement les enzymes de dégradation natives, dans un environnement possédant un pH supérieur à 8. L'invention porte également sur un procédé de fabrication de guacamole consistant à préparer un avocat, à savoir à le dénoyauter, à le peler et à la chauffer dans des conditions alcalines avec un pH supérieur à 8, pour réduire l'apparition d'un mauvais goût et réduire le développement de la coloration brune ; à faire macérer l'avocat et à ajouter des agents de saveur à l'avocat macéré.

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