GB650325A - Method of preparing sausages for canning - Google Patents

Method of preparing sausages for canning

Info

Publication number
GB650325A
GB650325A GB1935/48A GB193548A GB650325A GB 650325 A GB650325 A GB 650325A GB 1935/48 A GB1935/48 A GB 1935/48A GB 193548 A GB193548 A GB 193548A GB 650325 A GB650325 A GB 650325A
Authority
GB
United Kingdom
Prior art keywords
meat
casing
minutes
solidified
canning
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB1935/48A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Norman Smorgon & Sons Propriet
Original Assignee
Norman Smorgon & Sons Propriet
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Norman Smorgon & Sons Propriet filed Critical Norman Smorgon & Sons Propriet
Publication of GB650325A publication Critical patent/GB650325A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture

Abstract

Sausage meat is prepared in solidified sections by injecting it in a tubular casing of flexible plastic material, e.g. regenerated cellulose or material known as "Tee-Pak" one end of which is releasably closed, closing the other end and heating, e.g. at 180-190 DEG F. for about 10 minutes to partially cook and solidify the meat, cooling the filled casing, e.g. at a temperature of approximately 68 DEG F. for about 5 minutes, opening both ends of the casing and applying fluid pressure, e.g. water, compressed air, at one end to expel the meat in a solidified form.ALSO:Sausage meat is prepared in solidified sections for canning by injecting it in a tubular casing of flexible plastic material of regenerated cellulose or material known as "Tee-Pak" one end of which is releasably closed, closing the other end and heating, e.g. at 180-190 DEG F. for about 10 minutes to partially cook and solidify the meat, cooling the filled casing, e.g. at a temperature of approximately 68 DEG F. for about 5 minutes, opening both ends of the casing and applying fluid pressure, e.g. water compressed air at one end to expel the meat in a solidified condition.
GB1935/48A 1947-02-12 1948-01-22 Method of preparing sausages for canning Expired GB650325A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AU650325X 1947-02-12

Publications (1)

Publication Number Publication Date
GB650325A true GB650325A (en) 1951-02-21

Family

ID=3749693

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1935/48A Expired GB650325A (en) 1947-02-12 1948-01-22 Method of preparing sausages for canning

Country Status (1)

Country Link
GB (1) GB650325A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2677522A1 (en) * 1991-06-12 1992-12-18 Aoste Jambon Method for manufacturing a food preparation of the sausage type

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2677522A1 (en) * 1991-06-12 1992-12-18 Aoste Jambon Method for manufacturing a food preparation of the sausage type

Similar Documents

Publication Publication Date Title
US4285980A (en) Method for preparing molded poultry product
ES8100204A1 (en) Tubular film for packing and casing paste-type foodstuffs especially sausage and cheese
ATE44090T1 (en) POUCH FOR SHAPING LIQUID FOOD OR STIMULATING MEDICATIONS AND A PROCESS OF MAKING THE POUCH.
GB1080387A (en) Closure for shirred artificial sausage casing
JP2672156B2 (en) Method of manufacturing fish meat products
DE3062673D1 (en) Method for the preparatory treatment of shirred artificial sausage skins
US3005716A (en) Method for making skinless sausages
GB1426355A (en) Shirred food casing closed at one end
GB650325A (en) Method of preparing sausages for canning
GB778921A (en) Method of producing artificial sausage casings
US3698916A (en) Continuous sausage manufacture
BR0014841A (en) Apparatus and method for forming sausages without wrapping
DK151841C (en) PROCEDURE FOR FILLING AND CLOSING POULTS
US2043132A (en) Sausage making process
US3595682A (en) Process for preparing a smoked boneless turkey roll
US3346394A (en) Continuous manufacture of comminuted meat products
US3367786A (en) Casing for dry sausages
US2368398A (en) Method of encasing meat or the like
SU279360A1 (en) Method for the production of sausage products without the shell
DE3587384D1 (en) MOLD WITH ADAPTED LINING FOR PACKING AND TREATING A MEAT PRODUCT.
NL8103016A (en) METHOD AND APPARATUS FOR SEALING BODY OPENINGS OF SLAUGHTERED ANIMALS.
US1370822A (en) Wire form
GB345329A (en) Method of preparing meat for the market
US1631463A (en) Process of smoking meat
US2644982A (en) Process for removing the casings of link sausages and structurally like products