| 摘要 |
807,863. Coating by extrusion. WALL & SONS Ltd., T. March 21, 1957 [Dec. 22, 1955], No. 36831/55. Class 87(2). [Also in Group VI] A food product, e.g. sausage meat is extruded through a tube 11 along with a surrounding skin forming solution through an annular orifice 14, into a precipitating bath to solidify the skin around the sausage meat. The skin forming solution forced up into the boss 8 passes through a filter gauge 17 on a backing plate 16 held in an annular plate 3 between gaskets 5, 6 sealing the discs 1 and 2. The meat tube 11 is screwed up or down to vary the orifice 14 and is secured by a lock nut 12 and is centred by screws 15a, 15b, &c. The casing forming solution may be a polyuronide such as a polygalacturonate, e.g. an alginate or a pectate or a protein solution known in textile making as a spinning solution. The casing may be e.g. 4 per cent. to 6 per cent. solution of sodium alginate, to which may be added fat emulsions or cellulosic compounds with added alkali, extruded into a bath of 10 to 15 per cent. weakly acid calcium chloride or 17 per cent. calcium acetate and then is passed into a water bath. A protein casing may be formed of 22 per cent. groundnut protein solution and 1À33 per cent. sodium hydroxide extruded into a bath of 22 per cent. sodium sulphate and into another bath of 22 per cent. sodium sulphate, 3 per cent. formaldehyde and sodium hydroxide to make a pH of 10À5. In the first bath in each case the sausage may take several turns round pulleys to lengthen the time in contact with the solidifying solution. Specifications 711,437 and 757,215 [both in Group IV(a)] are referred to. |
