Method of linking a strand of uncased coextruded meat emulsion product
USRE36172E · kind E · reissue
Assignee
Inventors
Key dates
| Filing date | Oct 18, 1996 |
| Grant date | Mar 30, 1999 |
| Priority date | — |
| Expiry date | Oct 18, 2016 |
Classification
- Technology area (CPC —)General
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.