Blanching process

Details Blanching process Blanching process

1984-03-08

1985-06-04

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Treatment with aqueous material, e.g., hydration, etc.

426615, A23L 100

Patent

active

045214395

ABSTRACT:
A process for blanching vegetables wherein the vegetables are subjected to a first blanching step for a period of from 1 to 30 seconds at a temperature from 90.degree. C. to 100.degree. C. in water or steam and then to a second blanching step for a period of from 1 to 60 minutes at a temperature from 45.degree. C. to 90.degree. C. in water. The vegetables are afterwards frozen.

REFERENCES:
patent: 3870813 (1975-03-01), Filz

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