초록 ▼

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 poin

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.

대표청구항 ▼

[ What is claimed is:] [18.] A method of linking a strand of elongated food emulsion product having a substantially uniform diameter, comprising,subjecting said strand to a constrictive force at a link point thereon to create a reduced diameter of said strand, andsurrounding said link point with a l

[ What is claimed is:] [18.] A method of linking a strand of elongated food emulsion product having a substantially uniform diameter, comprising,subjecting said strand to a constrictive force at a link point thereon to create a reduced diameter of said strand, andsurrounding said link point with a linking material capable of holding said link point in a condition of reduced diameter,said linking material being water soluble at temperatures below approximately 60.degree. C..Iaddend..Iadd.19. A method of linking a strand of elongated food emulsion product having a substantially uniform diameter, comprising,subjecting said strand to a constrictive force at a link point thereon to create a reduced diameter of said strand, andsurrounding said link point with a linking material capable of holding said link point in a condition of reduced diameter,said linking material being capable of losing its structural integrity in the presence of a water based solution at a temperature of approximately less than 60.degree. C. to release its hold on said link points..Iaddend..Iadd.20. A method for linking a strand of an elongated coextruded food emulsion product having an outer surface exposed to the atmosphere without the benefit of an enclosed casing, and having a substantially uniform diameter, comprising,subjecting said strand to a constrictive force at spaced intervals along its length to create a plurality of link points of reduced diameter along said length, andsurrounding said link points with a linking material capable of holding said link points in a condition of reduced diameter,said linking material being selected from the group consisting of hydroxypropylcellulose and methylhydroxypropylcellulose..Iaddend.