| 摘要 |
<p>Minced sausage meat is pressed into an air- and steam-permeable casing for sausage products, and is then submitted to a ripening or smokeing process, through contact with the ambient atmosphere. The sheath of casing is made from a film-like or textile material, provided with a large number of small holes and permanently elastic in the direction of the circumference of the sausage. Method saves the double cost of gut and net. Ensures that as the sausage meat shrinks, the casing shrinks with it, so that both remains in contact. There are thus no cavities in which mould can settle, and the meat does not crumble when cut.</p> |
