| 摘要 |
Apparatus for preparation of foods and methods for using the apparatus. The apparatus comprises an elongated hollow sleeve having a generally square cross section and a square longitudinal bore. One end of the sleeve is cut at an angle forming a pointed tip, while the other end has an enlarged head attached thereto. A window is cut through the wall of the sleeve intermediate the two ends. An elongated plunger (having a length less than that of the sleeve) is removably disposed within the bore of the sleeve and may be rotated and reciprocated within the sleeve. One end of the plunger has a rounded point, while the other end has an enlarged head which provides a positive stop to passage of the plunger within the sleeve. To use the apparatus to insert stuffings within a body of meat, the plunger is inserted full length into the sleeve, and the sleeve and plunger together are pushed at least partially into the meat. The plunger is then withdrawn sufficiently far to expose the window. A stuffing mixture may then be loaded into the sleeve bore through the window. By forcing the plunger forward, the stuffing is pushed into the meat. The apparatus (plunger and sleeve together) is then removed, leaving the stuffing in place within the meat. Other uses include stemming and coring of fruits and vegetables, and meat tenderization.
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