Blanch

from Wikipedia, the free encyclopedia
Blanching of savoy cabbage leaves

Blanching (of French blanchir , "whiten"), even broths , scalding , Abwällen is the name for a short-term thermal treatment of food in boiling water or hot steam. Blanching belongs to the group of preparatory processes .

The surface of meat takes on a whitish color when blanched, hence the name. Blanching meat is also called stiffening because the skin and surface become firmer. Further preparations such as B. Spicken are easier.

This kitchen technique, which is mainly used today for vegetables and mushrooms , is primarily used to deactivate enzymes and thereby prevent undesired product changes (further ripening , enzymatic browning , degradation of valuable ingredients and the development of off- flavors ). In addition, blanching expels oxygen from the tissue of vegetables, loosens the cell structure by breaking down the middle lamellae (dissolving or breaking down pectin substances ), reduces the bacterial load and removes undesirable flavors (cabbage-like vegetables) and toxins (mushrooms). Delicate leafy vegetables such as spinach are already cooked after blanching and only need to be seasoned. Some vegetables, such as tomatoes , are easier to peel after blanching.

Analyzes in spinach and broccoli have shown that the peroxidases, typical enzymes present in vegetables, are more than 90% inactivated after a blanching time of 1 min. Blanching in hot steam largely preserves the water-soluble ingredients such as vitamin C and minerals in the vegetables, in contrast to blanching in boiling water. Fat-soluble vitamins such as B. provitamin A (beta-carotene) or vitamin E are released from the plant cells by the short-term thermal treatment and are only then available for human nutrition .

Then it is recommended that the food - especially vegetables - in ice water quench . This way it retains its color, taste and structure.

Most vegetables are blanched before freezing . In addition to the advantages mentioned above, the taste, vitamin content and natural color (especially green) are better preserved.

Skinning almond kernels by scalding them with hot water is also called "blanching".

Individual evidence

  1. ↑ M. Schlich, E. Schlich: Blanching process in comparison - sensory aspects and nutrient quality. In: Focus on nutrition . No. 12, 2011, pp. 554-559.

Web links