To blanch water in a blanching pot is to heat the preliminary processed raw materials in a boiling water pot until they are half-cooked or fully cooked, and then take them out for further cooking or seasoning. It is an indispensable process in cooking, especially cold mixed dishes. It plays a key role in the color, aroma and taste of dishes, especially color. The application range of blanching water is wide. Most vegetables and meat raw materials with fishy smell need to be blanched.
The blanching pot has a wide range of applications. Most vegetables and meat raw materials with fishy smell need to be blanched. The role of blanching has the following aspects:
1. It can make vegetables more vivid in color, crisper in texture, reduce astringency, bitterness, and spicy taste, and can be sterilized. For example, spinach, celery, rapeseed become more brilliant green by blanching water. Bitter melon, radish, etc. can reduce the bitterness after blanching. The hemagglutinin contained in lentils can be relieved by blanching.
2. It can remove blood stains, fishy taints and other odors from meat raw materials. After blanching beef, sheep, pork and their internal organs, they can all reduce the odor.
Features of blanching pot equipment:
1. The whole equipment is made of all 304 stainless steel
2. In order to take off and land strength, the equipment is designed with two hydraulic rods to take off and land
3. The hydraulic station system used in the equipment has been tried by the company for many years. The blanching pot is of stable quality, small in size and stable in oil supply. The hydraulic station comes with a two-year warranty