ITTO20100768A1 - METHOD FOR LEAVING PEPPERS AND PEPPER IN THE FIELD OBTAINED FROM THE METHOD - Google Patents
METHOD FOR LEAVING PEPPERS AND PEPPER IN THE FIELD OBTAINED FROM THE METHOD Download PDFInfo
- Publication number
- ITTO20100768A1 ITTO20100768A1 IT000768A ITTO20100768A ITTO20100768A1 IT TO20100768 A1 ITTO20100768 A1 IT TO20100768A1 IT 000768 A IT000768 A IT 000768A IT TO20100768 A ITTO20100768 A IT TO20100768A IT TO20100768 A1 ITTO20100768 A1 IT TO20100768A1
- Authority
- IT
- Italy
- Prior art keywords
- pepper
- clove
- breading
- temperature
- oil
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 43
- 235000002566 Capsicum Nutrition 0.000 title claims description 42
- 241000758706 Piperaceae Species 0.000 title description 10
- 239000006002 Pepper Substances 0.000 claims description 32
- 241000722363 Piper Species 0.000 claims description 32
- 235000016761 Piper aduncum Nutrition 0.000 claims description 32
- 235000017804 Piper guineense Nutrition 0.000 claims description 32
- 235000008184 Piper nigrum Nutrition 0.000 claims description 32
- 244000223014 Syzygium aromaticum Species 0.000 claims description 19
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 19
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 235000012813 breadcrumbs Nutrition 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000013601 eggs Nutrition 0.000 claims description 4
- 235000007264 Triticum durum Nutrition 0.000 claims description 3
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 210000002826 placenta Anatomy 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000000779 smoke Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 241000447437 Gerreidae Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 3
- 230000002745 absorbent Effects 0.000 description 2
- 239000002250 absorbent Substances 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Description
Descrizione del brevetto dal titolo: Patent description entitled:
"METODO PER IMPANARE PEPERONI E PEPERONE IMPANATO OTTENIBILE TRAMITE DETTO METODO" "METHOD FOR BREADING PEPPERS AND BREADED PEPPER OBTAINABLE THROUGH THIS METHOD"
DESCRIZIONE DESCRIPTION
La presente invenzione ha per oggetto un metodo per impanare peperoni . The present invention relates to a method for breading peppers.
È noto nell'arte impanare un alimento, ossia passarlo nel pan grattato prima della cottura. It is known in the art to bread a food, i.e. to pass it in breadcrumbs before cooking.
Tra i vari metodi di impanatura si annoverano anche l'impanatura all'inglese secondo la quale un alimento viene prima passato nella farina, poi nell'uovo sbattuto (a cui è a volte aggiunto olio d'oliva) ed infine nel pan grattato, e l'impanatura alla milanese in cui una parte del pan grattato viene sostituita con del parmigiano. È noto che possono essere impanati una grande varietà di alimenti: la carne, ad esempio di vitello, di pollo e di tacchino; il pesce, ad esempio il merluzzo e la sogliola; le verdure, ad esempio le melanzane e le zucchine; i formaggi, ad esempio la mozzarella. Among the various breading methods there are also English breading according to which a food is first passed in flour, then in beaten egg (to which olive oil is sometimes added) and finally in breadcrumbs, and the Milanese breading in which part of the breadcrumbs is replaced with parmesan. It is known that a large variety of foods can be breaded: meat, such as veal, chicken and turkey; fish, such as cod and sole; vegetables, such as aubergines and courgettes; cheeses, for example mozzarella.
Tuttavia, per quanto concerne le verdure, non sono noti metodi efficaci per impanare i peperoni. However, as far as vegetables are concerned, there are no known effective methods of breading peppers.
Il peperone, infatti, non si presta ad essere impanato secondo uno dei metodi di impanatura di arte nota descritti in precedenza. Utilizzando uno dei metodi di impanatura di arte nota su un peperone, non si hanno risultati soddisfacenti, in quanto l'impanatura si sfalda oppure non resta solidale al peperone stesso. The pepper, in fact, does not lend itself to being breaded according to one of the known art breading methods described above. Using one of the methods of breading of the known art on a pepper, satisfactory results are not obtained, as the breading flakes or does not remain integral with the pepper itself.
Scopo principale della presente invenzione è pertanto quello di indicare un metodo per impanare peperoni, in modo tale che l'impanatura risultante sia tale da rimanere solidale ai peperoni. The main object of the present invention is therefore to indicate a method for breading peppers, so that the resulting breading is such as to remain integral with the peppers.
Un ulteriore scopo della presente invenzione è quello di indicare un metodo per impanare peperoni, in cui l'impanatura risulti dorata e croccante. A further object of the present invention is to indicate a method for breading peppers, in which the breading is golden and crunchy.
Per raggiungere tali scopi, forma oggetto della presente invenzione un metodo per impanare peperoni incorporante le caratteristiche delle rivendicazioni allegate, che formano parte integrante della presente descrizione. To achieve these purposes, the subject of the present invention is a method for breading peppers incorporating the characteristics of the attached claims, which form an integral part of the present description.
Ulteriori scopi, caratteristiche e vantaggi della presente invenzione risulteranno chiari dalla descrizione particolareggiata che segue. Further objects, features and advantages of the present invention will become clear from the detailed description which follows.
Tale descrizione è da considerare solo a fini esemplificativi e quindi non limitativi. This description is to be considered for illustrative purposes only and therefore not limitative.
Viene ora di seguito illustrato un metodo per impanare un peperone secondo l'invenzione. A method for breading a pepper according to the invention is now illustrated below.
In un primo passo del metodo secondo l'invenzione, un peperone viene lavato e suddiviso in modo da ottenerne almeno uno spicchio, preferibilmente quattro, privandolo della placenta (ossia della parte bianca) e dei semi contenuti al suo interno. In a first step of the method according to the invention, a pepper is washed and divided so as to obtain at least one clove, preferably four, depriving it of the placenta (ie the white part) and of the seeds contained within it.
In un secondo passo del metodo secondo l'invenzione, lo spicchio di peperone viene sbianchito. Per lo sbianchimento si possono ad esempio utilizzare 3-5 litri di acqua ad una temperatura compresa tra gli 80 °C ed i 110 °C e precedentemente salata con 30-60 grammi di sale. In a second step of the method according to the invention, the pepper clove is bleached. For bleaching, for example, 3-5 liters of water can be used at a temperature between 80 ° C and 110 ° C and previously salted with 30-60 grams of salt.
In un terzo passo del metodo secondo l'invenzione, lo spicchio di peperone viene scolato con una schiumarola ed abbattuto di temperatura fino a raggiungere una temperatura di 4-6 °C, ad esempio distendendolo su un panno. In a third step of the method according to the invention, the pepper clove is drained with a skimmer and blast chilled until it reaches a temperature of 4-6 ° C, for example by spreading it on a cloth.
In un quarto passo del metodo secondo l'invenzione, vengono preparati tre contenitori: In a fourth step of the method according to the invention, three containers are prepared:
in un primo contenitore vengono predisposti 100-120 grammi di farina di semola rimacinata di grano duro; in a first container 100-120 grams of re-milled durum wheat flour are prepared;
- in un secondo contenitore viene versato il contenuto di 4-5 uova intere sbattute; - the contents of 4-5 beaten whole eggs are poured into a second container;
in un terzo contenitore vengono predisposti 100-120 grammi di pan grattato con macinatura medio grande. in a third container 100-120 grams of breadcrumbs with medium-large grinding are prepared.
Per facilitare l'operazione di impanatura vera e propria, i contenitori possono essere disposti in successione dal primo al terzo, da sinistra verso destra. To facilitate the actual breading operation, the containers can be arranged in succession from the first to the third, from left to right.
In un quinto passo del metodo secondo l'invenzione, lo spicchio di peperone viene dapprima infarinato nel primo contenitore, poi immerso nel secondo contenitore ed infine passato nel terzo contenitore, esercitando una certa pressione su tutta la superficie dello spicchio di peperone in modo tale che il pan grattato aderisca perfettamente alla sua superficie. In a fifth step of the method according to the invention, the pepper clove is first floured in the first container, then immersed in the second container and finally passed into the third container, exerting a certain pressure on the entire surface of the pepper clove so that the breadcrumbs adhere perfectly to its surface.
In un sesto passo del metodo secondo l'invenzione, lo spicchio di peperone così impanato viene disposto su un vassoio assorbente e viene lasciato riposare in frigorifero per 10-15 minuti in modo da far indurire adeguatamente l'impanatura. In a sixth step of the method according to the invention, the pepper clove thus breaded is placed on an absorbent tray and is left to rest in the refrigerator for 10-15 minutes in order to adequately harden the breading.
In un settimo passo del metodo secondo l'invenzione, in una padella con diametro 20-25 cm viene versato olio, preferibilmente olio di mais, in una quantità compresa tra 0,8 e 1 litro, scaldandolo ad una temperatura compresa tra 160 °C e 190 °C e comunque ad una temperatura tale da non superare il punto di fumo dell'olio stesso, ossia la temperatura alla quale l'olio si altera chimicamente e sviluppa sostanze tossiche. In a seventh step of the method according to the invention, oil, preferably corn oil, in an amount between 0.8 and 1 liter is poured into a pan with a diameter of 20-25 cm, heating it to a temperature between 160 ° C and 190 ° C and in any case at a temperature that does not exceed the smoke point of the oil itself, that is the temperature at which the oil is chemically altered and develops toxic substances.
In un ottavo passo del metodo secondo l'invenzione, lo spicchio di peperone viene immerso nella padella e viene fatto cuocere per 15-20 secondi fino ad ottenere una doratura completa e croccante. In an eighth step of the method according to the invention, the pepper clove is immersed in the pan and cooked for 15-20 seconds until a complete and crispy browning is obtained.
In un nono passo del metodo secondo l'invenzione, lo spicchio di peperone viene disposto su un piatto con carta assorbente per fritto, in modo da rimuovere l'olio in eccesso. In a ninth step of the method according to the invention, the pepper clove is placed on a plate with absorbent paper for frying, so as to remove excess oil.
Utilizzando il metodo oqqetto della presente invenzione, è dunque possibile preparare sia un peperone impanato che un peperone impanato fritto. Using the object method of the present invention, it is therefore possible to prepare both a breaded pepper and a fried breaded pepper.
Dalla descrizione effettuata risultano chiare le caratteristiche ed i vantaqqi del metodo per impanare i peperoni oqqetto della presente invenzione. From the above description the characteristics and advantages of the method for breading the peppers of the present invention are clear.
Un primo vantaqqio del metodo secondo la presente invenzione è che esso consente di impanare i peperoni e di mantenere l'impanatura solidale ad essi. A first advantage of the method according to the present invention is that it allows peppers to be breaded and to keep the breading integral with them.
Un secondo vantaqqio è che l'impanatura realizzata secondo il metodo oqqetto della presente invenzione consente di ottenere una doratura completa e croccante, conferendo quindi un sapore molto appetitoso al peperone preparato secondo il metodo oggetto dell'invenzione. A second advantage is that the breading made according to the method of the present invention allows to obtain a complete and crispy browning, thus giving a very appetizing flavor to the pepper prepared according to the method object of the invention.
È comunque evidente che molteplici varianti sono possibili al metodo per impanare peperoni oggetto della presente invenzione, così come è chiaro che nella sua pratica attuazione le forme e le disposizioni dei vari particolari potranno essere differenti, e gli stessi potranno sostituiti da elementi tecnicamente equivalenti, senza per questo uscire dagli ambiti di novità insiti nell'idea inventiva. However, it is clear that many variations are possible to the method for breading peppers object of the present invention, just as it is clear that in its practical implementation the shapes and arrangements of the various details may be different, and the same may be replaced by technically equivalent elements, without for this reason, to leave the areas of novelty inherent in the inventive idea.
Ad esempio, il metodo oggetto della presente invenzione è applicabile a qualsiasi tipo di peperone, indipendentemente dal suo colore, dal suo peso e dalla sua forma. For example, the method object of the present invention can be applied to any type of pepper, regardless of its color, weight and shape.
Ad esempio, il metodo oggetto della presente invenzione è stato descritto utilizzando le quantità necessarie per impanare un peperone, ma è evidente che tale metodo può anche essere utilizzando in ambito industriale e che pertanto tali quantità potranno variare in accordo alla produzione richiesta. For example, the method object of the present invention has been described using the quantities necessary to bread a pepper, but it is evident that this method can also be used in an industrial setting and that therefore such quantities may vary according to the required production.
Dunque è facilmente comprensibile che la presente invenzione non è limitata al metodo precedentemente descritto, ma è passibile di varie modificazioni, perfezionamenti, sostituzioni di parti ed elementi equivalenti senza però allontanarsi dall'idea dell'invenzione, così come è precisato nelle seguenti It is therefore easy to understand that the present invention is not limited to the previously described method, but is subject to various modifications, improvements, replacements of equivalent parts and elements without however departing from the idea of the invention, as specified in the following
rivendicazioni. claims.
Claims (11)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000768A ITTO20100768A1 (en) | 2010-09-20 | 2010-09-20 | METHOD FOR LEAVING PEPPERS AND PEPPER IN THE FIELD OBTAINED FROM THE METHOD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000768A ITTO20100768A1 (en) | 2010-09-20 | 2010-09-20 | METHOD FOR LEAVING PEPPERS AND PEPPER IN THE FIELD OBTAINED FROM THE METHOD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ITTO20100768A1 true ITTO20100768A1 (en) | 2012-03-21 |
Family
ID=43739152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT000768A ITTO20100768A1 (en) | 2010-09-20 | 2010-09-20 | METHOD FOR LEAVING PEPPERS AND PEPPER IN THE FIELD OBTAINED FROM THE METHOD |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | ITTO20100768A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1003480A7 (en) * | 1991-07-26 | 1992-03-31 | Spc Innovations Ltd | A method for preparing vegetable fritters from partially pre-cookedvegetables or fruits |
| KR20040092057A (en) * | 2003-04-23 | 2004-11-03 | 박영재 | Production of fried unripe red pepper using green pepper, wheat flour, frying powder, adlay powder and the like |
| WO2010012580A1 (en) * | 2008-08-01 | 2010-02-04 | Unilever Nv | Dried vegetables and a process for producing the same |
| US20110020504A1 (en) * | 2009-07-25 | 2011-01-27 | Doehne Duckworth | Crispy Jalapeno |
-
2010
- 2010-09-20 IT IT000768A patent/ITTO20100768A1/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1003480A7 (en) * | 1991-07-26 | 1992-03-31 | Spc Innovations Ltd | A method for preparing vegetable fritters from partially pre-cookedvegetables or fruits |
| KR20040092057A (en) * | 2003-04-23 | 2004-11-03 | 박영재 | Production of fried unripe red pepper using green pepper, wheat flour, frying powder, adlay powder and the like |
| WO2010012580A1 (en) * | 2008-08-01 | 2010-02-04 | Unilever Nv | Dried vegetables and a process for producing the same |
| US20110020504A1 (en) * | 2009-07-25 | 2011-01-27 | Doehne Duckworth | Crispy Jalapeno |
Non-Patent Citations (3)
| Title |
|---|
| ANONYMOUS: "Jalapeno Poppers", 26 October 2007 (2007-10-26), XP002634329, Retrieved from the Internet <URL:http://replay.web.archive.org/20071026224033/http://www.kochen-international.de/50172693610e76c07/50172693660e04053.html> [retrieved on 20110427] * |
| ANONYMOUS: "Jalapeno Poppers", 4 June 2009 (2009-06-04), XP002634331, Retrieved from the Internet <URL:http://replay.web.archive.org/20090604210017/http://cooksrecipes.com/appetizer/jalapeno-poppers-recipe.html> [retrieved on 20110427] * |
| LINDA LARSEN: "Jalapeno Poppers", 31 January 2009 (2009-01-31), XP002634330, Retrieved from the Internet <URL:http://replay.web.archive.org/20090131130429/http://busycooks.about.com/od/appetizerrecipe1/r/jalapopp.htm> [retrieved on 20110427] * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101124458B1 (en) | Process for preparing canned foods using sturgeon | |
| CN103271385A (en) | Fish tart and processing method thereof | |
| CN103766728A (en) | Method for fabricating Chinese yam and purple sweet potato ball | |
| ITTO20100768A1 (en) | METHOD FOR LEAVING PEPPERS AND PEPPER IN THE FIELD OBTAINED FROM THE METHOD | |
| CA2944202C (en) | Method for preparing frozen fried eggs | |
| CN108967928A (en) | A kind of preparation process of frying gold hairtail section | |
| KR20190119430A (en) | Manufacturing method for Fish cake with lobster | |
| CN106509821A (en) | Chili paste | |
| JP6405510B2 (en) | Process for producing processed seafood | |
| CN104686674A (en) | Method for manufacturing dried shrimp fried bean curds | |
| CN104757611A (en) | A preparing method of a homemade braised yellow croaker | |
| CN110946250A (en) | Method for making fried eggplant box | |
| CN108094934A (en) | Core sea cucumber surimi product and preparation method thereof | |
| KR20180119812A (en) | Cooking method of chicken gangjeong with shrimp and chicken gangjeong usnig the same | |
| Vichasilp et al. | Optimisation of soaking conditions to improve the quality of frozen fillets of Bocourti's catfish (Pangasius bocourti Sauvage) using response surface methodology (RSM). | |
| CN104920550A (en) | Pagodatree flower chiffon cake | |
| CN104686926A (en) | Method for making tomato juice beef noodles | |
| TWM592229U (en) | Vegetarian pork chop structure | |
| CN103766702A (en) | Processing method of oil rice dumpling | |
| KR20200028262A (en) | Manufacturing method for cuttlefish sausage | |
| KR20220076807A (en) | Functional poultry egg with yolk removed and its manufacturing method | |
| EA202100030A1 (en) | METHODS OF PREPARING SNACKS FROM PASTA PRODUCTS | |
| KR20150000584A (en) | Crap fritters | |
| CN109717397A (en) | A kind of pickles | |
| CN109832566A (en) | Glutinous rice burger and production method |