| 摘要 |
<p>The prod. includes a core encased in a series of sleeves of progressively increasing dias. A first length of pork gut is sleeved on to a hollow mandrel which serves as a temporary core. The trailing end of this first length is secured at the leading end of the mandrel by one end of a needle which extends right through the mandrel. A number, e.g., 30 or 50, of sleeve lengths of progressively increasing dias. are successively sleeved on top of the first length. All lengths of sleeve are similarly fixed by the first end of the needle. The outer length of gut sleeve is then enclosed in a suitable casing, e.g. a beef sausage casing. The second end of the needle is attached to a prefabricated, edible core. The needle is pulled through from its first end to pull the core into the centre of the sleeve lengths in place of the mandrel. Used for mfg. a sausage-type prod., esp. "Guemene Andouille". Prodn. is faster than previously, requiring less labour so the mfg. cost is lower.</p> |
