{"id":3570,"date":"2020-08-26T21:14:06","date_gmt":"2020-08-26T21:14:06","guid":{"rendered":"https:\/\/www.weisswurstbayern.de\/?p=3570"},"modified":"2020-08-26T21:37:26","modified_gmt":"2020-08-26T21:37:26","slug":"warum-ist-die-weisswurst-weiss","status":"publish","type":"post","link":"https:\/\/www.weisswurstbayern.de\/?p=3570","title":{"rendered":"Warum ist die Wei\u00dfwurst wei\u00df?"},"content":{"rendered":"\n
\"\"
Eine Wei\u00dfwurst ist ganz unschuldig wei\u00df<\/figcaption><\/figure><\/div>\n\n\n\n

Ihre typische grauwei\u00dfe Farbe erh\u00e4lt die Wei\u00dfwurst durch den Verzicht auf Nitritp\u00f6kelsalz, welches f\u00fcr die \u00fcbliche r\u00f6tliche Farbe vieler Wurstsorten verantwortlich ist. Der Konservierungsstoff Nitrit verursacht eine chemische Reaktion mit dem in der Wurstmasse enthaltenen Blutfarbstoff H\u00e4moglobin, welche bei der Verwendung von reinem Kochsalz ausbleibt.<\/p>\n\n\n\n

Quelle: https:\/\/www.foodbrothers.com\/koch-wiki\/weisswurst.html<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ihre typische grauwei\u00dfe Farbe erh\u00e4lt die Wei\u00dfwurst durch den Verzicht auf Nitritp\u00f6kelsalz, welches f\u00fcr die \u00fcbliche r\u00f6tliche Farbe vieler Wurstsorten verantwortlich ist. Der Konservierungsstoff Nitrit verursacht eine chemische Reaktion mit dem in der Wurstmasse enthaltenen Blutfarbstoff H\u00e4moglobin, welche bei der Verwendung von reinem Kochsalz ausbleibt. Quelle: https:\/\/www.foodbrothers.com\/koch-wiki\/weisswurst.html<\/p>\n","protected":false},"author":3,"featured_media":2299,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[731,730,732,729,728],"class_list":["post-3570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aktuelles","tag-chemisch","tag-nitritpoekelsalz","tag-reaktion","tag-salz","tag-weiss"],"yoast_head":"\nWarum ist die Wei\u00dfwurst wei\u00df? - K\u00f6niglich bayr. Wei\u00dfwurst-Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.weisswurstbayern.de\/?p=3570\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Warum ist die Wei\u00dfwurst wei\u00df? - K\u00f6niglich bayr. Wei\u00dfwurst-Blog\" \/>\n<meta property=\"og:description\" content=\"Ihre typische grauwei\u00dfe Farbe erh\u00e4lt die Wei\u00dfwurst durch den Verzicht auf Nitritp\u00f6kelsalz, welches f\u00fcr die \u00fcbliche r\u00f6tliche Farbe vieler Wurstsorten verantwortlich ist. Der Konservierungsstoff Nitrit verursacht eine chemische Reaktion mit dem in der Wurstmasse enthaltenen Blutfarbstoff H\u00e4moglobin, welche bei der Verwendung von reinem Kochsalz ausbleibt. 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