2006-09-14 17:43:07 · 6 answers · asked by micfraz 1 in Food & Drink ➔ Vegetarian & Vegan
The reason for blanching vegetables before freezing is that it stops the action of enzymes. Up until the time vegetables are ready to pick, enzymes help them grow and mature.After that they cause overripening, loss of flavor and color changes. If vegetables are not sufficiently blanched, the enzymes continue to be active during frozen storage. The vegetables may develop off-flavors, discolor, or toughen so that they may be unappetizing after a few weeks of freezer storage. Blanching also wilts and softens vegetables which makes them easier to pack. Blanching time varies with the vegetable and size of pieces.
2006-09-17 00:01:02 · answer #1 · answered by VelvetRose 7 · 0⤊ 0⤋
Definition of Blanching: to take the color out of: as a : to bleach by excluding light b : to scald or parboil in water or steam in order to remove the skin from, whiten, or stop enzymatic action in (as food for freezing)
2006-09-14 17:45:31 · answer #2 · answered by nuovoterra 3 · 0⤊ 0⤋
Blanching locks in the color and also the nutrients in veggies.
2006-09-14 18:15:10 · answer #3 · answered by Karla R 5 · 0⤊ 0⤋
blanching stops the growth and ripenig process by actualy cooking the outside surface of vedgies ect. its the proper method to prepar vedgies for freezing
2006-09-14 17:53:03 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Stops the cooking process, prior to freezing.
2006-09-14 18:00:48 · answer #5 · answered by Swirly 7 · 0⤊ 0⤋
It quickly stops the ripening and deterioration process with the heat.
2006-09-14 17:45:15 · answer #6 · answered by cwriter2003 3 · 0⤊ 0⤋