Peeling off (cooking)

Peeling off (peeling) tomatoes that have been scratched crosswise and briefly blanched

When stripping is called a preparation process in food production.

When peeling, thin skins and peels are removed from food. In contrast to skinning and peeling , only the top layers of the hides are processed. Typical applications are the skinning of vegetables (e.g. tomatoes ) and fruits (e.g. plums , peaches ) and the preparation of fish (e.g. herring ) for further processing.

Tomatoes can be easily peeled off if they are first scratched crosswise with a sharp knife opposite the stem base, then briefly blanched or scalded with boiling water and quenched in cold water or ice water .

The setting or thickening of sauces, soups and vegetables is also referred to as peeling.

literature

• Manfred Rohatsch u. a .: Food production technology. 1st edition. VEB Fachbuchverlag, Leipzig 1987, ISBN 3-343-00305-0 .