| 摘要 |
A method for preparing a poultry food product wherein the poultry pieces, without any additives, are placed within a pair of sleeves, one of which is substantially liquid impervious plastic material, selectively perforated, and the other sleeve is of open fabric-like material having substantial tensile strength, and pressure is thereafter applied which is sufficient of itself to amalgamate the poultry product by twisting one end of both sleeves containing the poultry pieces.
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