| 摘要 |
Processed meat, e.g. for use in sausages, sandwich spreads, meat loaves, &c. is obtained by subjecting meat to the action of a curing compound, e.g. a nitrate, salt and sugar, and subsequently incorporating therein one or more bitter substances and one or more aromatic substances in solution. One or more spices may also be incorporated. The meat may be subjected to a chopping or grinding operation in the presence of the curing compound and/or the spices, or during the incorporation therewith of the bitter and aromatic substances. The grinding &c. in the curing stage may be effected in the presence of a cooling agent such as ice. The aromatic and bitter substances are obtained by extraction, e.g. with water or alcohol, of vegetable matter such as herbs, leaves, roots, bark, seeds, peel, &c., of plants, including gentian, licorice, dandelion, alkanet and snake roots, cusparia bark, cardamom seeds, caraway seed, cinnamon, cloves and nutmegs. An aromatic compound tincture of gentian or other simple bitter stomachic may be employed. The solutions of the bitter and aromatic compounds may be incorporated separately or together in the meat. In examples, there are incorporated in 100 lb. of the meat 2 fluid ozs. of the aromatic bitters sold under the Registered Trade Mark "Angostura" in Frankfurters made of meat, 1 1/2 ozs. in liver sausage, and in Wieners made of pork, and 3/4 oz. in bockwurst sausage. |
