Blanched edamame refers to edamame beans that have undergone a specific heat treatment process after harvesting. It's a standard step in preparing edamame for sale, whether fresh or frozen.
Understanding the Blanching Process
According to the reference, blanching is a process of cooking the beans for a short period of time in boiling water. This isn't about fully cooking the beans for immediate consumption but rather a brief dip in hot water.
Why is Edamame Blanched?
This short cooking process serves several important purposes for preserving the quality of the edamame:
- Preserves Color and Flavor: The heat helps to set the vibrant green color and maintain the natural flavor of the beans.
- Stops Enzymatic Activity: Crucially, blanching helps to stop the enzymatic activity that can cause the beans to spoil. These enzymes can degrade the quality, texture, and nutritional value over time.
By stopping these enzymes and preserving color and flavor, blanching ensures that the edamame maintains its quality during storage, especially when it is intended to be frozen. Most frozen edamame you find in stores has been blanched before freezing.
