Method of linking a strand of uncased coextruded meat emulsion product
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United States of America Patent
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Jul 2, 1996
Grant Date -
N/A
app pub date -
Aug 16, 1995
filing date -
Aug 16, 1995
priority date (Note) -
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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.
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