| 摘要 |
The method comprises cutting the fresh, washed, drained raw spinach to a fine aqueous pulp in a cutter, boiling the cut pulp mass in a pot or a boiler and cooking for 1-2 min, where a coagulation of the green portion takes place, supplying and pressing the mass in a fine filter or cloth, where the phosphate-containing extract is separated from the phosphate-reduced spinach mass as clear liquid and/or clear spinach juice, and adding the liquid to minced meat and fat for the production of sausages, or to meat for the production of the cooked cured products. The method comprises cutting the fresh, washed, drained raw spinach to a fine aqueous pulp in a cutter, boiling the cut pulp mass in a pot or a boiler and cooking for 1-2 min, where a coagulation of the green portion takes place, supplying and pressing the mass in a fine filter or cloth, where the phosphate-containing extract is separated from the phosphate-reduced spinach mass as clear liquid and/or clear spinach juice, and adding the liquid to minced meat and fat for the production of sausages, or to meat for the production of the cooked cured products. The spinach is used with or without cleanly cleaned roots and as entire plants. The spinach is cooked so long as the dark-green color of the fresh spinach changes into a grey-greenish color. The pulp mass is cooked in a boiler operated by water bath for avoiding the burning. The pulp of 30-60 g is added per 1 kg meat for the production of boiled ham. Brine (10%) is used in the process and the spinach extract is included with respect to water content, so that a liter of brine consists of salt (100 g), the clear spinach extract (150 g) and water (750 g). The phosphate-containing extract (50-100 g) per 1 kg of the meat and fat is added for the production of sausages. A decreased ice addition takes place during the liquid addition. Independent claims are included for: (1) sausages; and (2) cooked cured products. |
