 ... where the gristle, surplus fat, and bone are trimmed off. The meat then goes to the cutting machine, which cuts it into pieces, according to the size of the cans to be filled. After it is cut to the proper size the...  THE FRIENDLY ARCTIC - Pàgina 280per VILHJALMUR STEFANSSON - 1922Visualització completa - Sobre aquest llibre
 | 1912 - 832 pàgines
...coils in the bottom of the tank. A view of a cook room witli tanks is shown in Plate XXXIV, figure 1. When the meat has been sufficiently cooked it is removed from the boiling water by means of large metal forks and transferred to the " trimming bench,'' where the gristle,... | |
 | 1912 - 828 pàgines
...coils in the bottom of the tank. A view of a cook room with tanks is shown in Plate XXXIV, figure 1. When the meat has been sufficiently cooked it is removed from the boiling water by means of large metal forks and transferred to the " trimming bench," where the gristle,... | |
 | 1912 - 852 pàgines
...coils in the bottom of the tank. A view of a cook room with tanks is shown in Plate XXXIV, figure 1. When the meat has been sufficiently cooked it is removed from the boiling water by means of large metal forks and transferred to the " trimming bench," where the gristle,... | |
 | 1912 - 832 pàgines
...coils in the bottom of the tank. A view of a cook room with tanks is shown in Plate XXXIV, figure 1. When the meat has been sufficiently cooked it is removed from the boiling water by means of large metal forks and transferred to the " trimming bench," where the gristle,... | |
 | Henry Wyman Holmes, Oscar Charles Gallagher - 1917 - 376 pàgines
...cover the meat, and the water is heated by means of perforated steam coils in the bottom of the tank. When the meat has been sufficiently cooked, it is removed from the boiling water by means of large metal forks and transferred to the "trimming bench," where the gristle,... | |
 | Paul William Allen - 1926 - 430 pàgines
...cover the meat, and the water is heated by means of perforated steam coils in the bottom of the tank. "When the meat has been sufficiently cooked it is removed from the boiling water by means of large metal forks and transferred to the 'trimming bench,' where the gristle,... | |
 | House of Representatives - 1912 - 828 pàgines
...coils in the bottom of the tank. A view of a cook room with tanks is shown in Plate XXXIV, figure 1. When the meat has been sufficiently cooked it is removed from the boiling water by means of large metal forks and transferred to the " trimming bench," where the gristle,... | |
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