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Title:
【発明の名称】細長い同時押し出し加工された食料エマルジョン製品のストランドを連結する方法
Document Type and Number:
Japanese Patent JP2824964
Kind Code:
B2
Abstract:
The method for linking a strand of an elongated coextruded meat emulsion product (10) having an outer surface (14) exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand (10) to a constrictive force at spaced intervals along its length to create a plurality of link points (16) of reduced diameter along the length of the strand (10). The link points (16) are surrounded by an edible linking material (20, 22) capable of holding the link points (16) in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60° C. After cooking, the link strand (10) is then subjected to a water based rinse at a temperature of less than 60° C. wherein the linked material will dissolve and will be removed from the strand (10). The preferred linking material (20, 22) is one from a group of hydroxypropylcellulose and methylhydroxyproplycellulose.

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Inventors:
YOSU KOBUSEN
MARUTO KOBUSEN
YAAPU KOBUSEN
Application Number:
JP21247296A
Publication Date:
November 18, 1998
Filing Date:
August 12, 1996
Export Citation:
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Assignee:
TAUNZENTO ENG CO
International Classes:
A22C11/00; A22C11/10; (IPC1-7): A22C11/00
Attorney, Agent or Firm:
竹沢 荘一 (外1名)