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