Blanching process

Details Blanching process Blanching process

A - Human Necessities

23

B

99/183

A23B 7/06 (2006.01)

Patent

CA 1198930

ABSTRACT Blanching process 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°C to 100°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°C to 90°C in water. The vegetables are afterwards frozen.

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