CHINESE ARTICHOKE STACHYS AFFINIS SWOLLEN ROOT
BLANCHING CHINESE ARTICHOKES STACHYS AFFINIS IN BOILING WATER FOR 2 MINUTES TO DEACTIVATE THEEZYMES PRIOR TO FREEZING USE A PERFORATED BASKET TO RETAIN THE PRODUCT DURING BLANCHING
Size: 3433px × 5150px
Photo credit: © Dave Bevan / Alamy / Afripics
License: Licensed
Model Released: Yes
Keywords: blanch, enzymes, food, preservation, spoilage
