| 摘要 |
<p>The roast, partic. multi-piece poultry, is in the form of a cylinder with domed ends each covered with a corresp. domed cap secured in place by the twine. At least 3, pref. 4, strands of twine are interwoven to form a (pseudo) knot. The exterior centre of a first end cap of the roast is located against the knot. One of the strands is wound spirally around the full length of the cylinder while the other strands are stretched longitudinally along different parts of the cylindrical surface. All the strands are brought together over the second end cap which secured by interweaving all strands to form a second (pseudo) knot. Very fast tying, i.e. approx. 6 seconds per roast. Same quality twine as for hand tying ensures no harm to prod. taste or quality.</p> |
