BLANCHING PROCESS

摘要

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.degree.C to 100.degree.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.degree.C to 90.degree.C in water. The vegetables are afterwards frozen.