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blanching |
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blanching [′blan·chiŋ] (food engineering) A hot-water or steam direct-scalding treatment of raw foodstuffs of particulate type to inactivate enzymes which otherwise might cause quality deterioration, particularly of flavor, during processing or storage. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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| Raw-pack: Very few vegetables should be frozen without cooking or blanching, because they tend to lose their firm texture. This blanching kills enzymes in both kernels and cob that otherwise gradually destroy corn's flavor molecules. Ultralow blanching that increases the firmness of canned vegetables and maintains their shelf life. |
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