| 摘要 |
When making sausage as a sliced product such that, first, a tubular packing sheath, which has been slipped over a filling tube until it reaches its closed end, is filled with ground meat through the filling tube up to a predetermined length and is then tied up and closed at the other end and the completed sausage arising therefrom, after proper intermediate treatment accompanied by a removal of the sausage tips, is further cut into slices, a closing piece, which is flat on one side at least, is introduced according to the invention together with the ground meat into the packing sheath at the beginning and end thereof, and is of a size slightly smaller, if at all, than the cross section of the filling tube and which, after the intermediate treatment, is again removed together with the sausage tip. By using such a process, the losses of ground meat in the sausage tips are drastically reduced without impairing the optical quality of the packed sausage slices.
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