Butchering – Sausage making
Reexamination Certificate
2008-07-29
2008-07-29
Price, Thomas (Department: 3643)
Butchering
Sausage making
Reexamination Certificate
active
10695115
ABSTRACT:
An apparatus and method to net food products in shirred tubular casing, in order to create a highly-dimpled foot product. A filling horn, shir housing, and netting tube allow for the extrusion of food products into an edible tubular collagen film, which itself expands into a netting of a smaller diameter than that of the film. As the food product under pressure expands against the tubular film, it presses through the spaces in the netting to created a dimpled appearance. After the food product has been further processed, the netting is removed, leaving the food product with a highly-dimpled appearance.
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Poly-Clip System Corp.
Price Thomas
Trexler, Bushnell, Giangiorgi & Blackstone & Marr, Ltd
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