首页> 外国专利> Producing sausages and cooked cured products e.g. boiled ham using fresh, raw spinach, comprises cutting the fresh, washed, drained raw spinach to fine aqueous pulp, boiling the cut pulp mass in pot/boiler and then cooking for a given time

Producing sausages and cooked cured products e.g. boiled ham using fresh, raw spinach, comprises cutting the fresh, washed, drained raw spinach to fine aqueous pulp, boiling the cut pulp mass in pot/boiler and then cooking for a given time

机译：生产香肠和煮熟的固化产品，例如使用新鲜的生菠菜煮火腿，包括将新鲜的，洗净的，沥干的生菠菜切成细浆，在锅/锅中煮沸切成浆的浆，然后煮一段给定的时间

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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.

机译：该方法包括在切刀中将新鲜，洗涤，沥干的生菠菜切成细浆，在锅中或锅炉中煮沸切成浆的浆状物并煮1-2分钟，其中生坯部分发生凝结，将物料供应并压在细滤器或布中，在其中将含磷酸盐的提取物与经磷酸盐还原的菠菜物料分离为澄清液体和/或澄清菠菜汁，并将该液体添加到肉末和脂肪中以生产香肠，或用于生产熟食的肉。该方法包括在切刀中将新鲜，洗涤，沥干的生菠菜切成细浆，在锅或锅炉中煮沸切成浆的浆并煮1-2分钟，其中生坯部分发生凝结，将物料供应并压在细滤器或布中，在其中将含磷酸盐的提取物与经磷酸盐还原的菠菜物料分离为澄清液体和/或澄清菠菜汁，并将该液体添加到肉末和脂肪中以生产香肠，或用于生产熟食的肉。菠菜有或没有干净的根，整个植物都可以使用。只要新鲜菠菜的深绿色变成灰绿色，就可以煮菠菜。纸浆块在通过水浴操作的锅炉中煮熟，以避免燃烧。每1公斤肉添加30至60克果肉，用于生产火腿。此过程中使用了盐水（10％），并且菠菜提取物的水分含量也包括在内，因此一升盐水由盐（100 g），透明菠菜提取物（150 g）和水（750 g）组成。每生产1公斤肉和脂肪，应添加含磷酸盐的提取物（50-100克），以生产香肠。在液体添加期间冰的添加减少。独立索赔包括：（1）香肠; （2）煮熟的固化产品。

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公开/公告号DE102008010215A1

专利类型
公开/公告日2009-09-03

原文格式PDF
申请/专利权人 SCHACHTL PETER;
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申请/专利号DE20081010215
发明设计人 SCHACHTL PETER;
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申请日2008-02-20
分类号A23L1/314;A23L1/317;
国家 DE
入库时间 2022-08-21 19:09:14

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