| 摘要 |
511,169. Preparing and preserving food. ALLEN, H. E., and McCALEB, A. G. Nov. 5, 1937, No. 30441. Void. Convention date, June 12. [Class 49] In making sausages which are processed by smoking and/or cooking prior to marketing, the cereal filler is replaced by grits of cereals, e.g., wheat, corn, rye, barley, or oats, or of buckwheat or soya beans Preferably 5-15 per cent. of the grits are employed in the sausages. The grits may first be impregnated with sodium chloride, e.g., in a two speed-mixer in which operating at the slow speed a saturated brine is slowly sprayed on, 2-7 per cent. of the brine being added in a time of 2-3 minutes the mixer being then operated at high speed for a half hour. The treated grits, if kept relatively dry, are protected against weevils and similar pests. |
