Method of peeling thin skinned food products

摘要

A method of peeling thin skinned food products with minimal loss of or damage to edible portions thereof, said method comprising the steps of feeding said food product continuously into and out of a vessel, subjecting said food products as they pass through said vessel, to radiant heat at a temperature in the range of 340°C to 705°C and to contact heat from the fluid in the vessel at a temperature in the range of 340°C to 705°C, maintaining the pressure in said vessel at a level not greater than two bars gauge and arranging for the food product to spend between 8 and 75 seconds in said vessel and immediately thereafter subjecting said food products to ambient temperature and pressure.