Food Engineering/Manufacturing/Food processing

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Question
QUESTION: Mr. Jim

I do the deshydratation (drying) of the malanga lila.
Before i put it in the deshydrator i do a

-steam blanching
- add : lemon juice
In order to destroy the enzymes to prevent the deterioration of this vegetable. I am trying to keep the taste as much as possible

My time for the steam blanching is 10 minutes and than i put it in cold water for 8 minutes.
BUT i think i put(i spray on the pieces) to much lemon juice because the taste of the lemon is way to much.

How can i do the DOSAGE for the lemon juice OR should i use spirit vinegar and what would be the DOSAGE and how to add it on the vegetable?
Do you have another tip to maintain the TASTE of the malanga lila?

Thank you very much

ANSWER: Hello Claude

I am not sure why you are using Lemon Juice as a preservative. When I did Blanching of Vegetables I used salt water  made with common salt. Have you tried that?

Regards

Jim

---------- FOLLOW-UP ----------

QUESTION: Not yet!

After blanching you put the vegetable in the salt water? For how long?

Answer
Hi Claude

Salt is in the hot water in the blancher. Leave vegetable 30 to 60 seconds and check if they are tender. Salt increases the flavor and also helps to maintain color.

Not Ice water after that you don't have to use Lemon Juice.

Regards

Jim

Food Engineering/Manufacturing

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Jim

Expertise

All processing and packaging related questions

Experience

Have worked with all possibile processing and packaging systems used in food industry. I have over 30 years experience related to Food and Beverage manufacturing.

Organizations
Institute of Food Technology American Institute of Chemical Engineering

Publications
Holder of two patents

Education/Credentials
Masters in Chemistry BS in Chemistry Bs and in Chemical Engineering

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