Heating and Preservation of Solids - Blanching
3 important questions on Heating and Preservation of Solids - Blanching
Why and how do you blanch a product?
You do it to inactivate enzymes so you can store the product in the frezen or the refrigerator for a long time.
It is a mild process.
It is a mild process.
Why do you blanch fries?
So small suger molecules can leach out so you won't get to much non-enzymatical browning from leaching.
Why do you blanch champigons?
Beceause if you sterilize them immediately the water holding capacity of the matrix reduces. Other wise they will slink to much.
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