| 摘要 |
With the aim of dispensing with facilities conventionally provided for defrosting carcasses before they are mounted on a spit, special hygienic equipment and the operations entailed by the latter and therefore to make grilling easier and to make it possible in locations with relatively basic equipment and where space is limited, a method for freezing and defrosting gutted slaughtered animal carcasses, especially chickens, which are to be grilled on a spit is designed in such a way that a spike is longitudinally inserted into the slaughtered animal carcasses to be frozen, which spike produces an opening through a solid region between the abdominal cavity of the slaughtered animal carcass and the neck end of the trunk of the latter in such a way that the slaughtered animal carcass is frozen together with the spike inside it, is fastened after removal of the spike in a frozen condition to a spit which is guided through the opening and is then defrosted on the spit. A spike which is advantageously suited for implementing the method has a driving-in point and, opposite the latter, a widened head end. A spit which is especially well suited for implementing the method is composed of an elongated spindle on which at least two mountings are fastened, at least one of which is releasably connected to the rod in a longitudinally displaceable fashion and is supported in a longitudinally displaceable fashion by means of a spring on the said rod. Frozen poultry for grilling is in this case provided as a saleable commodity, ... Original abstract incomplete.
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