Process for the production of a bacon analogue

Details Process for the production of a bacon analogue Process for the production of a bacon analogue

A - Human Necessities

23

J

99/49.1

A23J 3/00 (2006.01) A23J 3/22 (2006.01)

Patent

CA 1096688

ABSTRACT A method is described for producing a continuous strip of simu- lated bacon by low temperature extrusion of three differently colored doughs to form a common strip containing three or more distinctly different colored zones which are continuously and randomly varied in width. Differences in extrusion rates among the doughs may be used to impart crinkling and curl- ing of the strip which is heat treated after extrusion, thereby setting the structure and preserving the crinkling and curling. The strip contains an emulsion which is designed to be stable during processing, and during storage, but which is unstable during cooking. During frying or baking the emulsion becomes unstable, thereby rendering out oil upon the cooking sur- face, making it unnecessary to add oil, grease, or frying aids during cook- ing, and thereby closely simulating the cooking attributes of real bacon.

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