Type 1: large fruit peeler, which can be used to peel large fruits, including grapefruit, pineapple, papaya, coconut, taro, cantaloupe,
Melon, white melon, watermelon, radish, kohlrabi, etc.
Type II: China fruit peeler, which can be used to peel medium-sized fruits, probably fruits with a fruit diameter of 40-90mm, including oranges.
Citrus, lemon, guava, grapefruit, kiwi, persimmon, apple, pear, wrinkled papaya, etc.
Type 3: Manual peeler
Used to peel small fruits, such as apples and guava. Beard knife shape.
Comparison of various fruit peeling methods
(1) Manual technology: Skinning by hand with special tools such as knives and planers is clean, with little loss, but low labor efficiency. Commonly used in oranges, apples, pears, persimmons, loquats, asparagus, bamboo shoots, melons and so on.
(2) Mechanical peeling: There are several kinds of fruit peelers on the market, some use vacuum principle, some use mechanical principle, and some have strong adaptability. This peeler can track the shape of fruit and stick it on the surface, and can be applied to more than 30 kinds of fruits and vegetables, including pineapple, papaya, coconut, cantaloupe, watermelon, taro, grapefruit, orange, lemon, kiwi, persimmon and apple.
(3) Alkaline solution peeling: Using the corrosiveness of alkali solution, the glue layer on the surface of vegetables is dissolved to separate the peel. Sodium hydroxide is commonly used in alkaline solution peeling, which is corrosive and cheap. Surfactants such as sodium 2- ethylhexyl sulfonate are often added to the lye, which makes the lye evenly distributed and helps to peel. The concentration, treatment time and temperature of alkali liquor during peeling depend on the types, maturity and size of different fruits and vegetables. The increase of alkali concentration, the extension of treatment time and the increase of temperature will increase the degree of looseness and corrosion of cortex. Fruits and vegetables treated with lye must be soaked in cold water immediately, washed and replaced repeatedly until the surface has no greasy feeling and the taste has no alkali. Rinsing must be sufficient, otherwise it may lead to the increase of ph value, insufficient sterilization and product deterioration.
(4) Hot peeling: after a short period of high-temperature treatment, the skin of fruit thinning is heated rapidly, and the peel expands and breaks, which is separated from the internal pulp tissue, and then quickly cooled and peeled, which is suitable for peaches, plums and apricots with high maturity. The main heat sources of thermal peeling are steam and hot water. The method has the advantages of less raw material loss and good color and flavor.
(5) Enzymatic peeling: under the action of pectinase, pectin in citrus capsules is hydrolyzed to remove the capsule coat. The key is to master the concentration of the enzyme and the optimal action conditions of the enzyme such as temperature, time and ph value.
(6) Freezing and peeling: putting the fruits and vegetables into a freezing device to freeze until the surface is slightly frozen, and then thawing to loosen and peel the epidermis. This method is suitable for peaches, apricots, tomatoes and so on. Good quality but high cost.
(7) Vacuum peeling: firstly, the ripe fruits and vegetables are heated, so that the skin and pulp can be easily separated after heating, then they enter a vacuum chamber with a certain degree of vacuum, and after proper treatment, the subcutaneous liquid is quickly "boiled", so that the skin and meat are separated, and then the vacuum peeling is broken by washing or stirring. Suitable for ripe peaches and tomatoes.