Food or edible material: processes – compositions – and products – Product with added inedible feature other than that which...
Patent
1972-07-21
1976-05-04
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Product with added inedible feature other than that which...
426644, 17 45, 426420, 426480, A22C 1800
Patent
active
039550028
ABSTRACT:
A method of trussing a poultry carcass including folding the neck skin over the back of the carcass, placing the central part of a cord over the neck skin and passing the end portions of the cord over the wings, about the body, under the keel and back on the other side of the body, tieing the cord over the neck skin. A modified trussing method includes making a slit in the skin of the body of the carcass, tucking the end of the humerus section of the wing into this slot and, if desired, binding the wing section in position by placing a cord over the wing section, suitably over the body skin covering the end of this section.
REFERENCES:
patent: 2842443 (1958-07-01), Rice et al.
Lord, "Everybody's Cookbook," 1924, published by Harcourt Brace & Co., New York, p. 611, article entitled To Truss a Chicken Fowl or Turkey.
Given, "Modern Encyclopedia of Cooking", Vol. II, 1949, published by J. G. Ferguson & Associates, Chicago, p. 1192, article entitled Trussing Poultry for Roasting.
Maxon Steven T.
Ryan Donald H.
Sebring Michael
Armour and Company
Barber Frank T.
Batz Carl C.
Jones Raymond N.
Yoncoskie R. A.
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