| 摘要 |
An extrusion nozzle for ground meat which has forwardly mounted perforation rods, aligned and retained within tubular housings, with each lateral rod having a slight bend so that it is generally parallel with the interior walls of the nozzle. The nozzle attaches to a conventional meat grinder which forces the semi-frozen ground meat into the nozzle and compacts and extrudes the shapeless meat into a densely packed, bricklike shape having multiple perforations without the requirement for external heating. This nozzle affords ease in cooking and enhanced flavor, is easily cleaned, requires minimum disassembly, and is structurally supported to withstand internal pressures.
|
