Blanching

It is one of the important cooking process in which usually a vegetable or fruit, is scalded or burnt in boiling water, remove it from hot water, timed interval, and finally plunged into iced water or placed under cold running water. Blanching foods helps reduce quality loss over time.
Blanching is also known as pre-cooking and scalding. It is act as a pre treatment (boiling water exposure for vegetables). E.g. Okra, Cabbage, Beans. Blanching temperature should be 82.20 C to 93.30C for 2 to 3 min.

 

 

By -Assistant Professor- Mrs. Neelam Devrari 
Department – Horticulture
UCBMSH Magazine – (YouthRainBow)
UCBMSH WEBSITE – Uttaranchal (P.G.) College Of Bio-Medical Sciences & Hospital
UCBMSH B.ED WEBSITE – Uttaranchal College of Education
UCBMSH NURSING WEBSITE – College Of Nursing UCBMSH
REGISTRATION – Apply Online
For any queries & Admission Call at:917088112142, 9319924110, 8191007033

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *