| 摘要 |
<p>The sausage adopts a section that is approximately rectangular, considerably elongated, in such a way that a single slice obtained from it presents the right dimensions for a standard-sized sandwich. The procedure consists in using an funnel for the extrusion (8), also approximately rectangular, around which the sausage tripe is adjusted (9) and at the other end of said funnel (8) a pair of rolling platforms (11-11') or belts set a step for the sausage piece (16) which generate a pressing that annihilates the tendency to get a circular shape. The pieces, thus become sausages (16), are placed later in a cage that on which over a structure (17) a number of grids (21) are placed, conveniently apart from each other with the aid of separators (24), in such a way that the sausage pieces (16) are dried or boiled in a horizontal or vertical position laid on said grids, independent from each other by occupying the spaces defined between said grids (21). <IMAGE></p> |
