Blanching to kill the green

a.Rationale

Rinsing kills the material by immersing it in boiling water or steam for a short period of time, so that it heats up rapidly, destroys enzyme activity, prevents oxidation, and maintains the colour, texture and nutrients of the material.

b.Categorization

The main types of bleaching are hot water bleaching and steam bleaching.

The main types of equipment used are continuous bleaching and intermittent bleaching.

c.application

The rinsing and greening process is used in the greening treatment of vegetables, tea, Chinese herbs and other products. This process effectively retains the colour and nutritional value of the materials, improving product quality and suitability for subsequent processing, freezing and preservation.