Blanching is a commonly used pretreatment process in vegetable processing, what is the purpose of blanching in vegetable processing?
Requirements for blanching temperature and time of different vegetables:
Blanching temperature and time need to be adjusted according to the type, structure, and purpose of the vegetables, so as to achieve the blanching effect while avoiding excessive processing that may lead to quality degradation.
Leafy vegetables (such as spinach,etc.)
Temperature: 80°C~90°C
Time: 1~2 minutes
Features: The temperature should not be too high to avoid excessive softening of the leaves or dulling of color.
Root vegetables (such as carrots, potatoes, etc.)
Temperature: 90°C~100°C
Time: 2~5 minutes
Characteristics: Dense tissue, requiring higher temperature and slightly longer time to ensure enzyme inactivation.
Beans (such as peas, green beans, etc.)
Temperature: 85°C~95°C
Time: 1~3 minutes
Features: It is necessary to keep the beans bright green and crisp, and it is particularly important to control the time.
Fungi (such as mushrooms, shiitake mushrooms, etc.)
Temperature: 90°C~95°C
Time: 2~3 minutes
Features: Blanching can remove odor and improve the taste of fungi.
Note:
Cool quickly after blanching, usually using cold or ice water to prevent the residual heat from continuing to act on the vegetables and causing them to overcook.
Equipment selection:
A hot water blanching machine can be used, and the process can be determined based on the material characteristics and production line requirements.