Mincing is a cooking
technique in which food ingredients are finely divided.
The effect is to create a closely bonded mixture of
ingredients and a soft or pasty texture. Flavoring
ingredients with spices or condiments such as garlic,
ginger, and fresh herbs may be minced 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 and PÔtÚs employ
mincing in the preparation of moldable paste.