| 摘要 |
Impermeable artificial sausage skin internally sprayed with a mixture of flavoring agent . In a process to make smoke-flavored sausages, an artificial sausage skin (26, 34) receives a sprayed application of fluid before being reefed (28) to a given length. The reefed sections are successively filled with sausage meat and are then twisted or closed into individual sausages which are then treated in a hot fluid. Before the sausage skin is reefed (28) the inner face is sprayed with a smoke-flavored spray and an edible adhesive esp. wax which at room temperature is either of solid or paste consistency, and which liquefies when heated.
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