| 摘要 |
891,175. Skinless sausages. UNILEVER Ltd. May 4, 1960 [May 21, 1959], No. 17397/59. Class 49. Skinless sausage products are manufactured by shaping sausage meat into sausage form and setting up the meat by exposing it to microwaves e.g. of wavelength 3 to 50 cm., preferably 3 to 20 cm. In the apparatus shown, a stuffer 1 feeds sausage meat through a tube 3, of glass, polytetrafluoroethylene or other low-loss dielectric material, microwaves being transmitted into a cavity 4, surrounding the tube, through a waveguide 5 which is coupled to a magnetron (not shown). The cavity 4 is tuned by adjustable copper tubes 6 slidable in bearings 6a, and the sausage meat, heated in the tube 3 to a surface temperature of 65‹ to 70‹ C., is finally cooled in a tube 7 having a surrounding cooling jacket 8 through which water at 0‹ C. is circulated, before being cut into lengths which may, if desired, be enveloped by pastry to form sausage rolls. |
