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Application filed by Townsend Engineering CofiledCriticalTownsend Engineering Co
Priority to ARP000100521priorityCriticalpatent/AR022527A1/en
Publication of AR022527A1publicationCriticalpatent/AR022527A1/en
Co-extruir un cordon de material comestible para crear una capa substancialmente uniforme de un material que forma la cubierta comestible alrededor de uncordon interior de material de alimento; coagular dicho material que forma la cubierta para formar una cubierta alrededor de dicho cordon de material dealimento; eslabonar dicho cordon formando porciones individuales; y tratar dicho material que forma la cubierta con un agente anti-deshidratacion fluible(ada) antes o después de dicho eslabonamiento.Co-extrude a cord of edible material to create a substantially uniform layer of a material that forms the edible shell around an inner cord of food material; coagulate said material forming the cover to form a cover around said cord of food material; link said cord forming individual portions; and treating said cover forming material with a flowable anti-dehydration agent (ada) before or after said linkage.
ARP0001005212000-02-072000-02-07
PROCESS TO PRODUCE A FRESH SAUSAGE PRODUCT
AR022527A1
(en)
Process for the simultaneous surface treatment, portioning and shaping as well as perservation of foodstuffs such as meat and sausage products, sausage meat or the like
Food comprising bonded fibrous fish meat and showing good shape retention properties and fibrous texture, dry product thereof and process for producing the same