What is the function of blanching?
Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen.
It stops enzyme actions which can cause loss of flavor, color and texture.
Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins..
What is hot water blanching?
Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
What are three uses of blanching?
Blanching is a thermal process used mostly for vegetable tissues prior to freezing, drying, or canning. Before canning, blanching serves several purposes, including cleaning of the product, reducing the microbial load, removing any entrapped gases, and wilting the tissues of leafy vegetables so that…
How do you measure blanching efficiency?
The effectiveness of blanching is usually judged by the inactivation degree of peroxidase (POD) and polyphenol oxidase (PPO) enzymes because they are easily measured compared to other enzymes. The POD is a heme-containing enzyme that commonly found in plant.
What are the disadvantages of blanching?
The major disadvantage to blanching them for too long is that they tend to lose some of their color, flavor, mineral content and the vitamin value. When the blanching time is complete immediately place the vegetables in cold water to stop the cooking process.
Is blanching good or bad?
Blanching also helps to cleanse the surface of vegetables, destroying microorganisms on the surface, and it wilts or softens vegetables and makes them easier to pack. Blanching can also protect vitamins that might be lost during freezing. There are two standard methods of blanching, water blanching and steam blanching.