| 摘要 |
954,384. Egg products. EMSWAY Ltd. March 20, 1962 [March 21, 1961], No. 10351/61. Heading A2B. Egg yolk and white are moulded into sausage-like egg products each having an inner, substantially cylindrical core of coagulated, e.g. boiled and/or frozen, yolk surrounded by a jacket of coagulated, e.g. boiled and/or frozen, white of substantially uniform thickness and, if desired, an outer jacket of sausage meet, simulating a Scotch egg. Meat or fish, spices and flavourings may be added to the yolk and/or white. The yolk, e.g. coagulated, is filled, e.g. through a tapering nozzle 1, into the open end of a thin, plastic tubular casing 2 sealed at its other end 3, Fig. 1. The filling end 4 of the filled casing is then sealed, Fig. 2, and the filled casing is heated, e.g. in boiling water, and then frozen. The casing 2 is then removed from the filling or core and stainless steel pins 6 are inserted into the ends of the frozen core, which is located in one end of an outer and larger thin plastic tubular casing 7, Fig. 4, sealed at its other end, and egg white is filled into the space 8 between the casing 7 and the core. The filling end of this casing is then sealed and the filled casing is boiled in water until the inner core is thawed and the egg white is firmly coagulated. The pins and the casing 7 are then removed to leave a skinless sausagelike egg product, Fig. 6. The yolk and egg white may be fed into their respective casings, from a hopper 22, Fig. 7, through a tube 20, of variable length, provided with an outlet nozzle 23 and flap valves 25 and 26, which are linked together so that one valve is open when the other is closed. |
