Manufacturing skinless frankfurters and casing therefor

Claim 1

IN THE PROCESS OF MANUFACTURING SKINLESS FRANKFURTERS WHICH INCLUDES THE STEPS OF STUFFING MEAT EMULSION INTO A LENGTH OF REGENERATED CELLULOSE TUBULAR CASING, LINKING THE STUFFED CASING AT REGULAR INTERVALS TO FORM THE SAME INTO SECTIONS OF PRESLECTED LENGTHS, SMOKING AND COOKING SAID ENCASED MEAT EMULSION, PEELING THE CASING FROM THE SECTIONS OF SMOKED AND COOKED MEAT EMULSION AND PACKING THE SECTIONS INTO CONTAINERS, THE IMPROVEMENT WHIC CONSISTS IN, PRIOR TO THE STEP OF STUFFING MEAT EMULSION INTO THE TUBULAR CASING, MARKING ABOUT THE EXTERIOR OF SAID CASING AT SELECTED INTERVALS EQUAL TO LESS THAN THE INTERVALS AT WHICH THE STUFFED CASING IS SUBSEQUENTLY LINKED, SAID MARKING BEING WITH AN INDELIBLE DYESTUFF FORMED BY THE INTERACTION OF A NAPHTHOL AS AND A STABILIZED TETRAZOTIZED SALT OF DIANISDINE, WHICH DYESTUFF IS SMOKE PERMEABLE, CAPABLE OF WITHSTANDING HEAT AND MOISTURE ACCOMPANYING THE COOKING OF THE ENCASED MEAT EMULSION AND HAS A READILY AND DISTINCTIVELY VISIBLE COLOR WHICH CONTRASTS WITH THAT OF THE PEELED SECTIONS OF SMOKED AND COOKED MEAT EMULSIONS WHEREBY THOSE SECTIONS WHICH ARE MISSED IN THE PEELING STEP CAN BE INDENTIFIED BY THE CONSTRACTING COLOR OF THE DYESTUFF ON THE REGENERATED CELLULOSE ENCASING SECTIONS WHICH STILL ENCASES SAID UMPEELED SECTIONS OF SMOKED AND COOKED MEAT EMULSION.