In this study, experimental study, blanched and frozen green beans and potatoes, which is preparing green beans and potatoes. Weighing beans and potatoes 1.200 start and take notes, and then washed. Then left to drain the water before being weighed again to save weight. Remove potatoes, peeled and cut potatoes into small cubes. 2 × 2 cm in size potatoes and beans, the poles are then cut to size to 1.5 inches when the cut is complete. The course is divided into three parts, then save the results were then calculated to determine the time blanched and frozen in individual portions. After blanching and freezing it. Stored in the freezer for seven days and then check the results
Blanching is a process that has been invented to give food a longer shelf life. And consumers easier is to heat the material before processing. The food is exposed to hot steam. To the destruction of enzyme Or make changes as needed, the sensory and nutritional value during storage. To contribute to a consumer and includes education. To compare the quality of the product through the skin and does not burn as well.
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