Method of treating avocados and method of preparing guacamole therefrom
OwnerB. Colleen Kargel, Jonathan Griebelinventors
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Abstract
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.
Claims29
A method of processing avocado meat comprising heating the avocado to a temperature sufficient to substantially denature native degradative enzymes while in an environment having a pH of greater than 8.
A method of treating avocado meat comprising the steps of
- a) pitting;
- b) placing in an alkaline environment of greater than pH 8 to stabilize the bright green color in chlorophyll;
- and
- c) heating to substantially inactivate enzymes.
A method of manufacturing guacamole comprising the steps of
- a) 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;
- b) macerating the avocado;
- and
- c) adding flavoring agents to the macerated avocado.
A method of processing avocados comprising the steps of:
- a. pitting the avocados with minimal cutting or macerating,
- b. heating the avocados in an environment of greater than pH 8 to reduce the development of a bitter taste and to reduce the development of brown color.
Dependencies are inferred from the claim text.