| 摘要 |
To shape portion of meat, the frozen meat pieces are placed in a press between a lower mold and a die, using larger portions than are required for the end product. The gap between the upper die and the lower mold is kept at a constant level in an intermediate setting, to give a series of meat portion masses of equal sizes. The edges of the shaped meat portions are trimmed off to give the edge shape and dimensions, especially by stamping. |
