| 摘要 |
An improved method for the preparation of self-sustaining, vegetable-based food patties is provided. The method comprises first taking comminuted, blanched vegetable products (e.g., spinach) and mixing therewith a minor amount of a food gum such as carboxymethylcellulose, typically from about 0.1-1 % by weight. The CMC-supplemented vegetables are then pressed into patties or other self-sustaining bodies. |
