| 摘要 |
316,100. Swift & Co., (Assignees of Parsons, C. H.). July 21, 1928, [Convention date]. Parcelling cooked meat. - Cooked or partly cooked meat is enclosed in an adhering cheese layer and the whole may then be enclosed in tinfoil. A hot cheese emulsson is produced from equal parts of fresh full cream cheese, aged full cream cheese, and half skimmed milk cheese, this cheese mass being mixed wih 2-7 per cent of water, a small quantity of salt and 2 or 3 per cent of sodium potassium tartrate, and the whole emulsified, for example, as in Specification 249,239, [Class 84, Milking &c.]. This hot emulsion is poured into a mould lined with tinfoil, the meat, preferably cooked in a mould, is then embedded in the cheese, and the tinfoil is folded over to complete the covering. |
