Blanching: short, and for frozen
In blanching, vegetables are heated briefly and then cooled quickly. This inactivates enzymes that degrade colour, aroma and vitamins. It is needed above all before freezing.
Cooking: for mixes, salads and purées
For burger mixes, salads and purées, vegetables are cooked through. They should become tender but not fall apart. Continuous steam cooking with adjustable residence time delivers consistent results.
The most important variable: equal residence time
Whether blanched or cooked: if some pieces stay twice as long in the hot water or steam as others, the result is uneven. Good equipment moves every piece at the same speed.
Several raw materials, several times
Carrots, pumpkin and celeriac need different times. Anyone processing several vegetables needs adjustable residence times and a control system that stores recipes.
Saving energy
Blanching and cooking need a lot of heat. Circulating the water, injecting steam directly and recovering heat lower consumption.
