Stuffed meat olives prodn. - mechanised by extrusion of core of stuffing in sleeve of compressed meat scraps

摘要

The stuffing and the meat are extruded simultaneously and at the same speed from a single nozzle having an axial passage for the stuffing and a surrounding, coaxial, annular passage for the meat. Both passages are convergent to compress the extruded materials, and this action also tends to orientate the scraps of meat in planes at right angles to the axis of extrusion. As extruded, the product is sleeved in a tube of food quality skin to hold it together whilst cut into lengths which are then frozen, stripped of the skin and cut into finished pieces, i.e. meat-olives, ready for cold storage. Suitable meat scraps include beef, pork, veal, chicken, etc. Constant cross-section of the olives facilitates wt. control, makes cooking easier and ensures consumer satisfaction.