Method to process coextruded meat products using high velocity air in combination with handling method and liquid application
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United States of America Patent
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Nov 2, 2021
Grant Date -
Apr 23, 2020
app pub date -
Nov 8, 2016
filing date -
Nov 13, 2015
priority date (Note) -
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Abstract
A system and method for processing a coextruded meat product including a casing enclosing a meat batter after brining in which a heated, high velocity air stream is applied to the coextruded meat product thereby mechanically removing moisture from a surface of the casing and cooking the coextruded meat product. This system and method can further improve the ability for a liquid coating to be added to the coextruded meat product in a non-drenching manner because of the superior surface preparation of the casing by the jets.
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