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.
Does the blanching pot need cold water or hot water? Regarding this issue, we need to look at it separately. For general meat, if the water is boiling, the heat will be turned off and the food will be removed immediately, because the surface of the food will shrink when it encounters heat. The automatic blanching pot will not only greatly reduce the temperature when the hot water is heated. The effect of blanching water will also affect the taste. The blanching method of the internal organs is different, such as goose intestines and duck intestines, which are quickly passed in hot water, and then used after soaking in cold water for a while.
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.