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.

Blanching

 

(1) In the food-processing industry, blanching is the processing of fruits and vegetables in hot water. This prevents them from darkening and makes the vegetable cells permeable to sugar molecules, which facilitates jam-making. Blanching is also used in the production of raisins and the withering of grapes in the production of sweet and ordinary wines. Blanching for one to three minutes shortens the withering process two to three times.

(2) In the tanning industry blanching is used to remove the residues of subcutaneous cellulose tissues from the lower (flesh side) of skins. After blanching, the surface of the flesh side becomes very smooth, and after dressing and glazing, it becomes lustrous. Skins are also blanched to achieve uniform thickness and to remove defects that cannot be removed by polishing after the application of coatings on the outer side of the skin.

References in periodicals archive ?
For example, pencil-thin filet beans soften too much when blanched and frozen, but bigger, firmer green beans are fine freezer candidates.
Pre-treatment 4: Hot water blanched rinsed beans (PT4) - Shelled morama beans (150 g) were blanched three times in 1000 ml water at 98[degrees]C for 5 minutes.
Blanched but without a soil cover, heads are usually loose, as in the picture at upper left.
In these reported cases, samples that were blanched had higher drying rates than the untreated ones.
4 salsify roots, peeled, blanched, cut into I 1/2-inch pieces
Vegetables such as broad beans and Brussels sprouts must be blanched before freezing, but some vegetables such as French and runner beans, cauliflower and sweetcorn don't need to be blanched before freezing if you are going to use them within a month.
Raw vegetables take about twice as much time to cook as blanched vegetables and require closer attention and more frequent turning.
4 ounces carrot brunoise, blanched in heavily salted water
It appears that this technique can be used to produce blanched and dehydrated fruit and vegetable products.
Dip the blanched florets first into season to flour and then into egg beaten with a little salt, shake off the excess and deep fry a few at a time at 190C, drain on kitchen paper and serve.