for semi-finished products and poultry grilling
BREADING VEGETABLE MIXES “IMPERIAL”
PRODUCT DESCRIPTION:
Decorative breading mixture of natural vegetables and spices.
APPLICATION:
For breading and decoration of semi-finished products: natural and chopped.
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BREADING MIXTURE No. 1
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Compound: Celery, coriander, green paprika. Consumption rate - according to prescription |
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BREADING MIXTURE No. 2
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Compound: Celery, carrots, red pepper. Consumption rate - according to prescription |
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BREADING MIXTURE No. 3
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Compound: Green paprika, coriander, breadcrumbs. Consumption rate - according to prescription |
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BREADING MIXTURE No. 4
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Compound: Celery, carrots, red paprika, breadcrumbs. Consumption rate - according to prescription |
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BREADING MIXTURE No. 5
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Compound: Coriander, garlic, ginger, breadcrumbs. Consumption rate - according to prescription |
GRILL MIXTURES “IMPERIAL”
PRODUCT DESCRIPTION:
A homogeneous, finely dispersed mixture of red color with the smell of paprika.
The “Spicy” mixture differs from the “Bright” mixture in having a less intense aroma, taste and color.
APPLICATION:
For rubbing poultry carcasses (chickens, ducks, turkeys, partridges, etc.) when grilling or smoking.
DOSAGE AND METHOD OF APPLICATION:
The dosage is determined by the poultry manufacturer (grilled chicken) depending on the taste and color requirements. It is used for rubbing poultry carcasses or pieces to impart a red color and the taste of red pepper and paprika.
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GRILL MIX “BRIGHT”
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Compound: Paprika extract, natural red paprika, salt, sugar. Consumption rate - according to prescription |
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GRILL MIXTURE “NEW”
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Compound: Paprika extract, natural red paprika and mustard, xanthan gum, salt, sugar. Consumption rate - according to prescription |
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GRILL MIX “RUSSIAN”
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Compound: Paprika extract, natural red paprika, mustard and garlic, xanthan gum, salt, sugar. Consumption rate - according to prescription |
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GRILL MIX “SPICY”
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Compound: Paprika extract, natural red paprika, salt, sugar. Consumption rate - according to prescription |
Speaking in dry and semi-scientific language, breading is a crushed mixture of products that is used to coat meat, fish, vegetable semi-finished products, fruits and cheese before frying. The purpose of breading is to create an appetizing golden brown crust, which improves the quality of dishes and makes them attractive.
Why do housewives love breading?
Breading helps keep the shape of the products during frying, and also protects them from moisture evaporation, so they do not lose their juiciness and softness. Thanks to the protective shell, the semi-finished product does not burn in a hot frying pan, and the finished food retains valuable nutritional properties and acquires new shades of taste. Various types of breading radically change the perception of familiar dishes, striking with an unexpected range of flavors and piquant aroma.
Breading rating
In French, “paner” means “to sprinkle with bread crumbs,” so breading was originally a mixture of ground wheat bread crumbs.
Breadcrumbs– the most common type of coating, which is used for frying meat and fish cutlets, zraz, meatballs, schnitzels and baking confectionery. Bread coating gives a crispy crust and a delicate texture to the finished product.
Flour of all varieties is the second most popular type of breading. It gives a softer crust and does not “interrupt” the taste of the main dish, giving it additional shades.
Liquid breading from beaten egg(sometimes only the white or yolk is used) make the dishes surprisingly tender. If only the yolk is used, the cutlets and baked goods take on a rich, bright yellow hue, and the whipped whites create a snow-white airy layer.
Batter is also considered a variant of liquid breading, and its advantages are that, using the dough, you can get a completely new dish with an unexpected taste.
Chopped nut used in breading fish, seafood, vegetables and fruits. It changes the taste of dishes, increases their calorie content and nutritional value.
Cereals(semolina, oatmeal, buckwheat, rice, wheat, rye flakes) - a great idea for a breading mixture for meat, fish and vegetable cutlets. Such dishes turn out very tasty and original thanks to the “openwork” effect.
Vegetable shavings(pumpkin, potatoes, carrots, zucchini) makes dishes more healthy and gives them a festive look, but grated vegetables should first be dried in the oven. Cheese breading not only tasty, but also transforms the appearance of culinary products.
There are also unusual breading mixtures - crushed chips and crackers, finely chopped fresh herbs, sesame seeds, poppy seeds, mixtures of spices and seasonings. They are suitable for meat and fish products, cheese and vegetables.
Learning to bread correctly
The secret of perfect breading lies in the use of lezon - a scrambled egg with milk, kefir or cream, into which semi-finished products are dipped before breading. This is necessary so that the breading mixture sticks to the cutlets better, however, if you are working with wet “raw materials”, you can get by with just eggs or not use the mash at all, since excess moisture prevents the formation of a golden brown crust.
Semi-finished products breaded in breadcrumbs can be perfectly stored in the refrigerator or freezer for a long time. Flour breading requires immediate frying, otherwise semi-finished products will lose their aesthetic appearance. To obtain a harder crust, double and triple breading is used, which is an alternation of several layers of leison and breading mixture.
Batter— is a dry breading mixture, which, when diluted, gives a product with an elastic structure, and is used for enveloping and further heat treatment of semi-finished products. Under the dough shell, the fried product remains juicy and tender. The batter can be eaten or carefully removed from the fried product.
Compound: premium wheat flour, corn starch, egg powder, table salt, baking powder (E500), spices.
The taste of the batter can vary from bland to salty or sweet, and depends on the specifics of the dish. Hot or spicy spices are added to add piquancy and flavor in Indian, Asian, Chinese cuisine, and are also widely used in fast food in many dishes such as shrimp tempura.
Hot or spicy spices are added to add piquancy and flavor in Indian, Asian, Chinese cuisine, and are also widely used in fast food in many dishes such as shrimp tempura.
In addition to taste characteristics, one of the main indicators of quality assessment is viscosity. Depending on the semi-finished products being prepared and the desired thickness of the crust, the batter can be thick or liquid. Viscosity is measured by the flow rate.
Temperature conditions when using Compaggi Batter Viscose.
In order for the crust to remain crispy after preparing the semi-finished product, it is necessary to knead the mixture in ice water.
To achieve a bright taste and crispy crust, it is necessary to fry at 150-160° C for semi-finished vegetables and 170-180° C for fish or meat.
Technology of use:
At the initial stage of processing, semi-finished products are breaded with a dry mixture of Compaggi Batter Viscose manually or on a conveyor. Next, the semi-finished products are immersed in a batter based on the Compaggi Batter Viscose mixture diluted in water and sent for heat treatment. The ratio of ingredients when preparing the batter is 1 (Compaggi efficiency) - 1.2-1.4 (cold water). Water temperature – 4 – 6° C. Prepare the batter with a blender or cutter until it has a homogeneous consistency. Small lumps of the mixture are allowed in the liquid batter.
To achieve a bright taste and crispy crust, it is necessary to fry at 150-160° C for semi-finished vegetables and 170-180° C for fish or meat.
Advantage of Compaggi Viscose Batter
Reduces the level of thermo-losses during cooking;
Increases the juiciness of the product;
Improved appearance;
Golden bright color of the product;
Application:
Used in the production of meat, chicken, fish and semi-finished seafood products.
The mixture is used to prepare semi-finished products “tempura”, fish, meat, seafood, shrimp and squid rings, vegetables: boiled potatoes, onions, peppers are popular.
Panko crackers is a breading mixture that is widely used in Japanese cuisine, mainly for deep-fried food. Panko crackers are a mixture of airy crumbs. Also, Japanese crackers can be sold with the addition of various spices and herbs.
For a long time, Japan remained a mystery country for the whole world. The only foreigners who visited there were Portuguese merchants and monks who supplied Chinese silk to Japan. It was the Portuguese who contributed to the spread of Japanese culinary traditions. Panko crackers got their name from the Portuguese word “pan”, which means “bread”, and the Japanese “ko”, that is, “powder”, “flour”.
Japanese panko bread crumbs have a richer texture than regular European bread crumbs.
Traditionally, Japanese crackers are made from crustless bread. The dough is baked by passing an electric current through the baking pans. Thanks to this technology, bread is produced that is devoid of crust, which leads to it becoming stale faster. Japanese bread is made from flour with a high protein content, which makes the dough airy. Gluten combined with air creates a textured bread crumb. Remove the bread from the oven before it browns to avoid crust formation. Next, the bread is left for 18 hours and only then crushed. The bread is ground in special mills, which are designed to minimize trauma to the crumb. The use of such mills allows you to obtain large crumbs.
Panko is a traditional Japanese bread crumb. Of course, crackers are produced under this name not only in Japan, but throughout Asia. The peculiarity of this product is its structure: the crackers are more like shavings than a regular breading mixture. You can buy panko crackers in a large supermarket or make them yourself. The calorie content of panko bread flakes is 380 kilocalories per 100 g. The ratio of BZHU in Japanese breadcrumbs is 16%, 17% and 67%, respectively, that is the product contains too many carbohydrates, which leads to its high calorie content.
Use in cooking
In cooking, Japanese panko breadcrumbs are widely used to prepare a variety of dishes. Thus, they are used in Japanese cuisine for deep-frying, for cooking vegetables, and breaded meat.
Panko breadcrumbs can vary in appearance depending on what is added to them. The bright yellow color of the breading mixture indicates that the crackers were prepared with the addition of seasoning, most likely containing turmeric. White panko breadcrumbs contain wheat and soy flour. Also, black pepper, curry, and turmeric can be added to panko crackers, which makes food prepared with them even tastier.
Some Asian countries also produce sweet breading for desserts. To do this, panko crackers are mixed with coconut and sugar, sometimes with the addition of rum. In the Mediterranean, crackers are mixed with grated Parmesan, oregano and other herbs. The mixture of crackers and sesame seeds looks very nice.
How to cook at home?
You can prepare Japanese panko crackers at home. Of course, in order to fully replicate the taste of panko, you need to use special bread, but since it is difficult to buy, crackers can be made from a French baguette.
Yesterday's baguette is cut into cubes, after removing the crust. When cutting off the rind, it is important not to cut off the crumb along with it. The resulting pieces must be crushed in a blender, preferably using the pulsation mode. As a result of such manipulations, you should get a fairly large crumb, which will then need to be dried. At home, the crumbs are dried in the oven. Spread it evenly on a baking sheet and make sure it doesn’t burn. Dry so that the color of the product does not change. The crackers are mixed so that they dry evenly. After the crackers have dried, they are left on the baking sheet for an hour so that they dry even better. Store homemade panko crackers in a tightly closed container.
You can also prepare Japanese crackers at home using another recipe, and this time not from a French baguette, but from an ice cream loaf. The loaf is cut into slices and wrapped in cling film (you can take a sliced loaf already wrapped in the store). It will be better if you wrap each slice separately in cling film. The wrapped bread is placed in the freezer. After 3 hours, the loaf is removed from the freezer and the crust is cut off. Using a blender or food processor, pulse the bread cubes into crumbs. To prevent the bread cubes from turning into very small crumbs, you need to add them in small portions and constantly shake inside the blender. Next, the bread crumbs must be placed on a baking sheet for baking in the oven. Preheat the oven to minimum temperature and dry the crackers there. The crackers should dry out, but not change color. They should be stirred constantly during drying. Store the breading in a glass container.
At home, crackers are not exactly the same as the famous panko, but they can be successfully used for frying foods, as well as for baking.
Panko breadcrumbs absorb much less oil when cooking. They can be used to fry fish or meat to create an appetizing golden brown crust. This crust not only adds appetizing to the dish, but also makes the meat or fish more juicy. It is panko crumbs that give the crispiest crust, while a regular breadcrumb mixture will make the crust tender, but not crispy. You can also lightly fry Japanese crackers and sprinkle them on the salad.
In order to cook fish or meat in batter, you need to dip the product in the batter, then roll it in the panko breading mixture and fry it in a deep frying pan. This fish or meat is served with rice and soy sauce. Panko breadcrumbs are great for making Tonkatsu (pork cutlets), Skakanofurai (fish cutlets) and Ebifurai (shrimp cutlets). Japanese breadcrumbs are often used to make Tempura. Breading gives products a particularly appetizing appearance.
Japanese panko crackers are an excellent natural product that not only makes a dish tasty, but also gives it an attractive appearance.
In addition, the special airy structure of the crumbs allows excess fat to drain, which makes the dish less greasy. Using panko breadcrumbs is a great way to add new flavor to familiar dishes.
A complex homemade breading mixture recipe. Step-by-step home cooking recipe with photos for cooking at home for 46. Contains only 60 kilocalories.
- Preparation time: 10 minutes
- Cooking time: 46
- Calorie Amount: 60 kilocalories
- Number of servings: 5 servings
- Complexity: Complicated recipe
- National cuisine: home kitchen
- Type of dish: Other
Ingredients for seven servings
- Breading with basil.
- 8 parts crackers
- 1 part almonds
- 1 part basil
- Breaded with walnuts.
- For meat cutlets and poultry cutlets.
- 7 parts crackers
- 1 part nuts
- 1 part dill
- 1 part garlic
- Breading with mint.
- 8 parts crackers
- 1 part mint
- 1 part dill
- Breading with dill seeds.
- For lamb.
- 8 parts crackers
- 1 part garlic
- 1 part dill seeds
- 1 part barberry
- Breaded with black currant leaf.
- 7 parts crackers
- 1 part garlic
- 1 part dill
- 1 part currant leaves
- Breading with red pepper.
- For meat and fish.
- 7 parts crackers
- 1 part garlic
- 1 part dill
- 1–3 parts sweet pepper
Step-by-step preparation
- As I already said. . I wash the greens and dry them in an elec.
- drying. When there was no drying, then in bunches in the shade.
- Then I grind it to the desired size in a thermomix.
- or blender.
- And I compose it in parts according to desire and taste.
- I often add shredded Parmesan cheese.
- Well, of course, sea salt and freshly ground pepper to taste.
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