Ons glo dat ons produkte moet 'n eersteklas produk wees sodat ons kliënte deur die regte voedingswaarde bevoordeel kan word en te geniet. Ons glo dat ons produkte moet 'n eersteklas produk wees sodat ons kliënte deur die regte voedingswaarde bevoordeel kan word en te geniet. / We prepare our frozen vegetables to safe and healthy standards and by blanching our vegetables. We believe that our produc
e should be a top-class product and be nutritionally enjoyed by our clients. Blanching vegetables before freezing them is critical to their quality. Blanching stops enzyme actions which otherwise cause loss of flavour, colour and texture. In addition, blanching removes some surface dirt and microorganisms, brightens colour, and helps slow vitamin losses. It also wilts greens and softens some vegetables (broccoli, asparagus) and makes them easier to pack. It is critical to use the correct blanching time for the vegetable and size. There are a few reasons actually:
Removes Bitterness: Blanching will denature (or destroy) certain enzymes in vegetables that make them bitter. For example, kale should be blanched in many instances or else it will have a bitter taste. Brighter Colours: Many green vegetables turn a brighter green colour when blanched. Sanitizes: The heat kills some surface bacteria and removes some of the dirt from the vegetables. This is especially useful if you are planning to freeze the vegetables for later use as then it will retain its freshness for longer. Keep Flavours Fresh and Seals in Vitamins: This is mostly due to the enzymes that are destroyed by the heat. Again, it is great if you are planning to freeze those vegetables. Shortens Cooking Time.
