초록 ▼

An apparatus and method for producing applesauce utilizing unpeeled apples that have been cored or reamed on the stem and blossom ends. The apples are divided into portions and pumped into a heater which raises the temperature of the portions of the apple to approximately 71°-73°C. A finisher then s

An apparatus and method for producing applesauce utilizing unpeeled apples that have been cored or reamed on the stem and blossom ends. The apples are divided into portions and pumped into a heater which raises the temperature of the portions of the apple to approximately 71°-73°C. A finisher then separates the waste parts from the flesh of the apple portions. The apple flesh is pulped and pumped to a second heater which raises the temperature to approximately 90°-104°C. The applesauce product then travels through a dwell line to an expansion chamber for collection.

대표청구항 ▼

A process for producing applesauce from raw apples having at least the blossom ends of each of the raw apples removed, comprising the steps of; a. dividing each of the apples into portions; b. initially heating the divided portions of apples sufficient to substantially prevent color transfer between

A process for producing applesauce from raw apples having at least the blossom ends of each of the raw apples removed, comprising the steps of; a. dividing each of the apples into portions; b. initially heating the divided portions of apples sufficient to substantially prevent color transfer between the skin and flesh of the divided portions of the apples; c. separating the flesh from the skin of the divided portions of the apples after said initial heating; d. pulping the flesh of the divided portions of the apples; and e. subsequently heating the pulped flesh of the divided portions of the apples sufficient to cook the pulped flesh of the divided portions of the apples.