Sunday, February 25, 2018

Blanching

Preliminary heat treatment of food tissue before freezing, drying, canning

  • inactivation of enzymes: critical to the process of freezing and drying
  • release the gases trapped in the tissue
  • raise the temperature of the tissue: the adequacy of pasteurization/sterilization
  • Soften tissue: ease packing
  • reduce the number / initial microbial load
  • eliminate the raw taste,
  • ease cutting process (cutting, dicing, etc.),
  • ease pealing 
  • provide the desired color


Photo by Justin Sorensen/ NNY Living
http://www.nnyliving.com/index.php/2013/08/23/master-the-art-of-blanching-for-beautiful-crisp-vegetables/

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