| 摘要 |
855,108. Skinless sausages. ROHWER, M., ROHWER, E., and ROHWER, K., [trading as ROHWER, F. [Firm of]] March 6, 1959 [July 23,1958], No. 7834/59. Class 49 In the production of skinless sausages, sausage meat is supplied frorr a filling container 1 through a parting or twisting-off device 2 tc an ejector tube 3 fronwhich the severed sausages thus obtained are injected directly into a scalding water bath 4 below the level of the water, and the scalded sausages are cooled and dried. The sausages are preferably rotated about their longitudinal axis during the severing and whilst being injected into the scalding bath. The injected sausages may enter a chambered wheel 5 in the scalding bath, from which they are fed by an ejector 12 to a tubular conveyer 6 for passage through the scalding bath, a cooling bath and a drier, and additionally (if desired) through a frying arrangement and to stacking and packing arrangements and to a counting mechanism. The injection of the sausages may be effected vertically or substantially vertically with respect to. the level of the scalding water (Fig. 3, not shown). Meat balls and rissoles may be similarly prepared. |
