How to blanch cabbage for freezing

On this Wikipedia the language links are at the top of the page across from the article title. Look up blanch or blanching in Wiktionary, the free dictionary. If an internal link led you here, you may wish to change the link to point directly to the intended article. On this Wikipedia the language links are at the top of the how to blanch cabbage for freezing across from the article title.

Blanching is a process used in the home kitchen as well as used as a pre-treatment in the food industry. In both cases, its main purpose is to inactivate enzymes that cause browning as well as textural changes and off-flavors. Enzymes that cause deterioration in fruits and vegetables include lipoxygenase, polyphenoloxidase, polygalacturonase, and chlorophyllase. The blanching process expels air trapped inside plant tissues, which is a vital step before canning.

Blanching prevents the expansion of air during processing, which reduces strain on the containers and the risk of cans having faulty seams. Fruits, vegetable, and nut peeling are also important in food processing. Other uses of blanching are enhancing drying rate and product quality, decreasing microbial load, removing pesticide and toxic residues, increasing extraction of bioactive compounds, surface cleaning, removing damaged seeds or foreign materials, killing parasites and their eggs, and reducing oil uptake. Traditionally, blanching is done using either a water bath or saturated steam. In both methods, the food is heated for a short period of time and then introduced into either cold water or cold air to quickly stop the heating process. When the product is heated by water, greater uniformity of heating is achieved, especially when compared to hot air.

This advantage allows hot water blanching at lower temperatures, but requires longer blanching times. This method greatly reduces the leaching of water-soluble compounds from the product and is the preferred technique for smaller foods and those with cut surfaces. A common alternative to cooling with cold water is cooling with cold air. Emerging technologies include ohmic, infrared, microwave, and radio frequency blanching.

It is important to consider the recommended times and temperatures for a food product when blanching. Times and temperatures are based on the type of food, size, shape, and other factors. Over-blanching can lead to an excessive loss of nutrients and aromatic compounds, as well as softening of the food. Although blanching is a thermal process, the times and temperatures are not sufficient to effectively destroy all microorganisms. Blanching is often seen as a pre-process to later preservation steps. A limitation to hot water blanching is the leaching of water-soluble nutrients and the degradation of thermal sensitive compounds.

Vitamins, minerals, and other water-soluble compounds, such as proteins, sugars, and flavor compounds, diffuse out of the food and into the water, lowering the overall quality of the food. A complication in the food industry is the production of effluent from water blanching systems. Blanching with reused water can lead to a buildup of water-soluble compounds that are considered pollutants, and therefore must be properly treated before being discharged. Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama”. EFFECT OF PRETREATMENT ON COLOR OF DEHYDRATED PRODUCTS”.

National Center for Home Food Preservation. Desrossier, NW, The technology of food preservation, The AVI Publishing Company, 1965, p. Learn the words you need to communicate with confidence. When he realized who was on the phone, he blanched. Blanch the peaches before peeling them.

The issue of the sheer waste of energy literally going up the chimney needs to be recognised and blanched at. Contains Parliamentary information licensed under the Open Parliament Licence v3. Although the prescription covered vascular effects—blanching and numbness—it should also cover the well recognised neurological effects. All of them have an ordinary branch, but a great many of them have two blanches. We all blanched, and he added. He visibly blanched: he definitely whitened. They blanched and changed the subject.

Blanching or soaking and blanching as a processing step before freezing can extend the freezer life up to 12 months. This example is from Wikipedia and may be reused under a CC BY-SA license. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. The meaning of blanching is to whiten, but this is not always the purpose of blanching in cooking. When treated with reactive oxygen species, its protective effect can be maximized by blanching with hypochlorite ion. Raw mushrooms have a gastrointestinal irritant, hydrazine, but parboiling or blanching before consumption will remove it.