Method of linking a strand of uncased coextruded meat...

Details Method of linking a strand of uncased coextruded meat... Method of linking a strand of uncased coextruded meat...

A - Human Necessities

22

C

A22C 11/00 (2006.01) A22C 11/10 (2006.01)

Patent

CA 2179672

The method for linking a strand of an elongated coextruded meat emulsion product (10) having an outer surface (14) exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand (10) to a constrictive force at spaced intervals along its length to create a plurality of link points (16) of reduced diameter along the length of the strand (10). The link points (16) are surrounded by an edible linking material (20, 22) capable of holding the link points (16) in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60° C. After cooking, the link strand (10) is then subjected to a water based rinse at a temperature of less than 60° C. wherein the linked material will dissolve and will be removed from the strand (10). The preferred linking material (20, 22) is one from a group of hydroxypropylcellulose and methylhydroxyproplycellulose.

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