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• If water is usedforcooling, itshould be ascold as possible )norder to reducethe
immersion time. Otherwise, color, flavor, and nutrients will be lost.
• Blanchfortherecommendedtimesinthechartbelow, Overblanchingcausesloss
of nutrients, flavor and color. On the other hand, underb[anching stimulates
enzymeactivity, which isworse than no blanching,
• The blanching watermay be reusedfor the same product. Be sure to keep the
water at the proper level.
Blanching Chart for Vegetables
* Topreserve naturalcolor, soak for 5 minutesin a solution of 1 teaspoon ascorbic
acid and I quartwater before b(anching.
9
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