WHAT IS BLANCHING
BLANCHING is a cooking process wherein 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.
BLANCHING foods
helps reduce quality loss over time. People often use blanching as a treatment
prior to freezing, drying, or canning heating vegetables or fruits to
inactivate enzymes, modify texture, remove the peel, and wilt tissue.
BLANCHING is also
utilized to preserve color, flavor, and nutritional value.
The process has three stages:-
·
PREHEATING
·
BLANCHING
·
COOLING
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