Tubular elastic net for sausages and meat products - which contracts during cooking but is easily removed

摘要

Tubular net for enclosing sausages and meat products has elastic constituents extending across the net. These constituents comprise elastic strips extending between the meshes or stitches of the net over its full length, and they comprise =45% of its circumference in the unstretched condition. The elastic strips extend axially in a straight line or in a spiral and they may be sheathed in a heat resistant material such as polytetrafluoroethylene. The net can be easily filled without beign stretched and without the use of auxiliary equipment. When stretched it exerts sufficient radial pressure on the filling to control it. This shrinks during roasting and the net contracts slightly with it, holding it together, the net can be removed from the roast when cooked withotu destroying the crust on the meat.