Process for producing meat strips or proteinaceous strips

Details Process for producing meat strips or proteinaceous strips Process for producing meat strips or proteinaceous strips

1997-01-24

1998-10-27

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Molding, casting, or shaping

426516, 426518, 426523, 426524, A23J 304, A23J 314, A23L 1317, A23P 112

Patent

active

058275614

ABSTRACT:
In a process for producing a food product based on meat, animal proteins or vegetable protein, an emulsion is prepared from base components by first comminuting and emulsifying the base components. In the next processing step, the emulsion is loaded into a stuffing device, from which the emulsion then exits in the form of a single strand or numerous parallel strands. In a further step, the strands of the emulsion are cooked. The cooked strands of the emulsion are then cut by a cutting device into shorter strips, preferably having a length of a few centimeters, and the strips are subsequently deep-frozen and then packaged.

REFERENCES:
patent: 3223531 (1965-12-01), Kugler et al.
patent: 4058633 (1977-11-01), Staff et al.
patent: 4239785 (1980-12-01), Roth
patent: 4258066 (1981-03-01), Bernard
patent: 4450183 (1984-05-01), Steinberg et al.
patent: 4567051 (1986-01-01), Baker et al.
patent: 4614489 (1986-09-01), Juravic
patent: 4800094 (1989-01-01), Freda et al.

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