| 摘要 |
1,274,848. Extruding foodstuffs. UNILEVER Ltd. 31 July, 1969 [5 Aug., 1968], No. 37343/68. Heading B5A. [Also in Division A2] Shaped portions of foodstuffs are prepared by passing the foodstuff while frozen through an extrusion nozzle having a contorted passageway and setting and sub-dividing the extrudate, the setting being a treatment to the extrudate such that its shape determined by the contorted passageway is retained after thawing. Preferred foodstuffs are fish, e.g. scampi, meat, e.g. sausage meat shaped to form curled skinless cocktail sausages, and potato mash. Other foodstuffs mentioned are vegetables and fruit. The setting treatment for fish may be by breading or batter coating the extrudate and partially frying, and for sausage meat and mashed potato may be by contacting the extrudate surface, by immersion or spraying, with hot fat or oil. Phosphate may be added to the fish before shaping; a number of suitable phosphates are listed. The extrusion temperature is preferably up to 5‹ C. below the freezing point of the foodstuff. As shown, the extrusion nozzle comprises a two-turn helical passageway 37 formed in a block of P.T.F.E. Three examples are given wherein the foodstuffs are respectively scampi, potato mash and sausage meat. |
