The main purpose of beating up the floating foam during blanching is to make the surface of meat less sticky with floating powder, because it is difficult to clean this layer of floating foam in cold water, and even it takes a lot of effort to clean it! Therefore, it is best to remove the floating foam on the surface during blanching, which saves time and water, and the color and appearance of scalded meat are more beautiful.
In the process of high temperature heating, the blood and impurities in the meat will slowly solidify during the heating process and become ugly and fishy floating foam! If we don't remove these things when blanching, the appearance, color and taste of the dishes will be affected when we barbecue or stew.
In the process of blanching the meat, the blood is slowly heated and solidified into floating foam, and the impurities in the ingredients are discharged into the water together with the principle of thermal expansion and contraction, which is why there are so many floating foams when the meat is cleaned clearly! Because the culprit of floating powder is internal impurities and blood stains.