Process for the production of canned sausage preserves

摘要

687,316. Canning sausage meat. OSTERREICHISCHE VIEHVERWERTUNGS GES. April 5, 1951, No. 7964/51. Class 49. In canning sausage meat, a container of rigid material, which has perforated walls, is closable at both ends, and is of the internal dimensions of the preserving can to be used, is lined with paper, vegetable parchment, regenerated cellulose film, or the like, and is filled with sausage meat, the container is closed, the sausage meat is subjected to the treatment required for rendering it palatable, the body of sausage meat is then removed, together with the lining, from the container, is introduced into the can, and the filled can is closed and sterilized. The apparatus of Fig. 2 comprises a perforated sheet metal tubular sleeve 1 which is slit longitudinally, and has, when the slit is closed by pressing down an eccentric lever 14, overlapping edges 1SP1/SP and 1", and comprises also perforated bottom and top covers 2 and 3 pressable on to the ends of the closed sleeve by locking bars 4 and 5; the inside of the closed sleeve is lined with a rolled rectangle of paper, a paper disc is placed at the lower end of the rolled paper and the cover 2 is mounted, the lined tube is filled completely with sausage meat, a paper disc is placed thereon, the cover 3 is mounted, the sausage meat is subjected to boiling and smoking and then allowed to cool, the sleeve is then opened by removal of the covers and loosening of the lever 14, and the sausage body obtained is taken, together with the paper casing, from the sleeve for placing in the preserving can.