All vegetables don't have the same texture, or thickness, of the outer surface.
Blanching is the scalding of vegetables in boiling water or steam. 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-colours, off-flavours and toughening. Blanching time is crucial and varies with the vegetable and size of the pieces to be frozen. Under-blanching speeds up the activity of enzymes and is worse than no blanching. Over-blanching causes loss of flavour, colour, vitamins and minerals.
Blanching works by quickly cooking the food and then quickly stopping the cooking progress. This is usually stopped using ice water.
Blanching when cooking, is scalding vegetables and then putting them in ice water to preserve color. Blanching concerning health is the loss of color in skin due to transient ischemia.
blanching
blanching
Blanching inactivates enzymes that are naturally found in vegetables. Inactivating the enzymes prevents flavor, color, and nutritional degradation while the vegetables are in the freezer.
The thermal shock in blanching brings about different chemical changes. Chemical changes include the release of robust acids found in vegetables such as cabbage and broccoli. Blanching immediately stops the cooking process and allows the retention of certain nutrients. It boosts color, making the appearance of blanched food look shiny and bright. It deactivates enzymes and kills microorganisms
Blanching vegetables involves immersing them in boiling, usually salted, water for a short period of time, and then draining. Blanching is appropriate for vegetables that require very little cooking or could even be eaten raw: green beans, asparagus, etc. For green vegetables, blanching is usually followed immediately by an ice bath; as rapid cooling is needed to stop cooking and preserve the green colour (which breaks down after about 7 minutes of cooking).
AnswerA quick boil, or blanching, destroys the enzymes that cause the loss of nutritional value and flavor when vegetables are frozen.
When preparing vegetables for freezing, it's called "blanching". To blanch raw vegetables for freezing, let them boil for one to three minutes, depending on the vegetable. Then drain and place in cold water to stop the cooking process before placing them in air tight freezer bags.
so that it stops them from going mushy, to retain nutrients and to retain colour
You should not eat turnip if they have been frozen without blanching them first. When turnips are frozen without blanching, bacteria will break them down. The result is a loss of nutrients, a different texture, and a different taste.