Blanching process.

摘要

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.