Crumbles
The crumbly or plating is a preparation process in food production.
In the basic process, animal foods such as meat and fish are changed by the action of mechanical forces in such a way that their structure is improved with regard to preparation and consumption. Pressure, tension and tension make the texture softer and looser. As a result, the products are easier to digest, but also suffer from a loss of quality due to increased fluid loss during preparation. In addition, crumbled foods are more perishable. For a high quality of the products, it is therefore necessary to tenderize the raw materials shortly before use.
Typical applications are the preparation of quick roasts such as steaks , schnitzels and chops , which are then fried or grilled .
For manual crumbly using meat tenderizer (also called "Plattiereisen" hereinafter), meat cleavers and heavy kitchen knife and or meat hammers . Steaker is used in industrial production and in mass production. These machines consist of two counter-rotating rollers that are equipped with knives. During processing, the pieces of meat are pressed and cut into cuts, which increase the crispness.
Alternatives
In addition to the use of tools that mechanically tear the connective tissue in meat, there are also gentler methods of making meat tender. The collagen in the connective tissue is chemically converted to gelatine by preparation methods such as marinating , braising or cooking using the low-temperature method .
The food industry sometimes also uses bacterial enzymes ( proteases such as subtilisin ) to break down difficult-to-access proteins and make them crumbly.
literature
- Manfred Rohatsch u. a .: Food production technology. 1st edition. VEB Fachbuchverlag, Leipzig 1987, ISBN 3-343-00305-0 .
Individual evidence
- ↑ Applications of proteases in the food industry ( Memento from September 26, 2008 on WebCite )