Method of linking a strand of uncased coextruded meat emulsion p

Details Method of linking a strand of uncased coextruded meat emulsion p Method of linking a strand of uncased coextruded meat emulsion p

1996-10-18

1999-03-30

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Molding, casting, or shaping

426140, 426646, 452 48, A22C 1300

Patent

active

RE0361720

ABSTRACT:
The method for linking a strand of an elongated coextruded meat emulsion product having an outer surface exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand to a constrictive force at spaced intervals along its length to create a plurality of link points of reduced diameter along the length of the strand. The link points are surrounded by an edible linking material capable of holding the link points in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60.degree. C. After cooking, the link strand is then subjected to a water based rinse at a temperature of less than 60.degree. C. wherein the linked material will dissolve and will be removed from the strand. The preferred linking material is one from a group of hydroxypropylcellulose and methylhydroxyproplycellulose.

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