| 摘要 |
1,129,689. Fatted, dressed poultry carcass. ARMOUR & CO. 27 Sept., 1966 [1 Oct., 1965], No. 43044/66. Heading A2E. A raw, dressed poultry carcass, or part thereof, is rendered self-basting by introducing into the carcass below the skin an added body of edible fat and forming flow passages through the skin through which the edible fat under cooking temperatures flows on to the skin. The passages may be made by passing fat-injecting needles of specified size down through the skin and muscle (breast and leg) portions of the carcass; since the skin moves freely when it is engaged by the needles, the passages in the skin and muscle portions are misaligned so that there is no tendency for the fat to exude on to the skin prior to the cooking. Alternatively, the fat may be injected under the skin through the body cavity of the carcass and the necessary perforations made by the housewife with a fork prior to placing the bird in the oven. The fat may carry flavourings and fine particles of polyphosphates in suspension, air, nitrogen or carbon dioxide being incorporated in the fat to assist in suspending the particles. Poultry: turkeys, chickens, geese, ducks, also pheasants. Edible fats: butter, butter oil, lard, margarine, corn oil and cottonseed oil. Polyphosphates: any non-cyclic polyphosphoric acid salt of sodium or potassium having a ratio of H 2 O to P 2 O 5 , of between 0.9 : 1 and 2.0: 1; sodium or potassium tripolyphosphate, sodium hexametaphosphate, and tetrasodium or tetrapotassium pyrophosphate are particularly mentioned. Flavourings enhanced butter flavour based on lipolysed cream. |
