| dbo:abstract |
Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef's knife or food processor, or in the case of meat by a specialised meat grinder. For a true mince, the effect is to create a closely bonded mixture of ingredients and a soft or pasty texture. However, in many recipes, the intention is for firmer foods such as onions and other root vegetables to remain in individual chunks when minced. Flavoring ingredients such as garlic, ginger, and fresh herbs may be minced in this way to distribute flavor more evenly in a mixture. Additionally bruising of the tissue can release juices and oils to deliver flavors uniformly in a sauce. Mincemeat tarts/mince pies and pâtés employ mincing in the preparation of mouldable paste. Meat is also minced and this cooking technique is used in Greek cuisine. (en) ( 흙을 다지는 것에 대해서는 다짐 (토질역학) 문서를 참고하십시오.) 다지기는 고기나 채소 등 식자재를 여러 번 칼질하여 잘게 만드는 것이다. (ko) |
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wiki-commons:Special:FilePath/Minced_carrots.jpg?width=300 |
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| dbo:wikiPageWikiLink |
dbr:Mince_pie dbr:Ingredient dbr:Pâté dbr:Onion dbr:Cooking_oil dbr:Garlic dbr:Ginger dbr:Juice dbc:Culinary_terminology dbr:Food dbc:Food_preparation_techniques dbr:Chef's_knife dbr:Dicing dbr:Food_processor dbr:Meat_grinder dbc:Cutting_techniques_(cooking) dbr:Herb dbr:Texture_(food) dbr:Root_vegetables dbr:File:Kibbe_preapred_minced_lamb.JPG dbr:File:Minced_carrots.jpg |
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dbt:Citation_needed dbt:Reflist dbt:Wiktionary dbt:OR dbt:Cooking-stub dbt:Food_preparation |
| dcterms:subject |
dbc:Culinary_terminology dbc:Food_preparation_techniques dbc:Cutting_techniques_(cooking) |
| gold:hypernym |
dbr:Technique |
| rdf:type |
dbo:TopicalConcept |
| rdfs:comment |
( 흙을 다지는 것에 대해서는 다짐 (토질역학) 문서를 참고하십시오.) 다지기는 고기나 채소 등 식자재를 여러 번 칼질하여 잘게 만드는 것이다. (ko) Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef's knife or food processor, or in the case of meat by a specialised meat grinder. For a true mince, the effect is to create a closely bonded mixture of ingredients and a soft or pasty texture. However, in many recipes, the intention is for firmer foods such as onions and other root vegetables to remain in individual chunks when minced. (en) |
| rdfs:label |
Mincing (en) 다지기 (ko) |
| owl:sameAs |
freebase:Mincing yago-res:Mincing wikidata:Mincing http://jv.dbpedia.org/resource/Nyacah dbpedia-ko:Mincing https://global.dbpedia.org/id/fVjT |
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wikipedia-en:Mincing?oldid=1121074663&ns=0 |
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wiki-commons:Special:FilePath/Kibbe_preapred_minced_lamb.jpg wiki-commons:Special:FilePath/Minced_carrots.jpg |
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wikipedia-en:Mincing |
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dbr:Bridie |
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dbr:Minced |
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