| 摘要 |
326,847. Modern Food Process Co. Nov. 10, 1928, [Convention date]. Sausages.-A casingless sausage is made by charging a mould of the required shape with comminuted meat and placing the mould in a cooling chamber or .in brine maintained at a temperature of from 0‹ F. to 48‹ F. till the sausage is set, after which it is removed from the mould and placed upon a wire screen. The sausage is then subjected to a moist atmosphere at a temperature of from 90‹ F. to 100‹ F. for from about three to ten minutes and afterwards placed in a closed chamber through which dry filtered air, maintained at a temperature of from 100‹ F. to 120‹ F., is circulated. The sausage is then smoked at a temperature rising from about 110‹ F. to 165‹ F., the smoking operation requiring from two to four hours. The smoked sausages may be canned or bottled in hot brine, e.g. a consomme of meat broth and sealed, the scaled containers then being heated to a temperature of between 230‹ F. and 240‹ F. for about fifteen to thirty minutes to sterilize the contents. The containers are then suddenly chilled. Specification 268,687 is referred to. |
