| FTC | G0042 |
| Descriptor | SCALDED OR BLANCHED |
| Synonym(s) | blanched or scalded |
| Scope note | This terms is used for foods in the prepartion process, e.g. preparation in the kitchen of peeled tomatoes, the scalding loosens the tomato skin.
For industrial processing, e.g. in the process inactivation of enzymatic activity, use the term *BLANCHED [J0175]*. This process is normally always used in the processing of frozen vegetables. |
| Description | | | A method of precooking food where a liquid is heated to just below the boiling point. Often used to retard the spoiling of milk. Also, to plunge food such as fruit or vegetables into boiling water (or to pour boiling water over them) in order to loosen the skin and facilitate peeling. | |
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LanguaL™
A. PRODUCT TYPE
F. EXTENT OF HEAT TREATMENT
EXTENT OF HEAT TREATMENT NOT KNOWN
NOT HEAT-TREATED
