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Its mostly to brighten the color, but it also removes a little of the crunch. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening.
To Preserve Color And Flavor
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∙ 6y ago
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∙ 14y agoBlanching is used to kill any germs that might be on the vegetable and to help the vegetable keep it's color.
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∙ 11y agoBlanching is par boiling, so to blanch potatoes you would boil them until part cooked then refresh under cold water to stop them becoming fully cooked, you would finish cooking them later.
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∙ 10y agoBlanching foods such as tomatoes and acorn squash will make them easier to peel. Also, some foods are better if blanched before they are frozen for later use.
Wiki User
∙ 11y agoTo decrease cooking time during service.
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