CA2182608A1 - Process and apparatus for making meat analogs - Google Patents
Process and apparatus for making meat analogsInfo
- Publication number
- CA2182608A1 CA2182608A1 CA002182608A CA2182608A CA2182608A1 CA 2182608 A1 CA2182608 A1 CA 2182608A1 CA 002182608 A CA002182608 A CA 002182608A CA 2182608 A CA2182608 A CA 2182608A CA 2182608 A1 CA2182608 A1 CA 2182608A1
- Authority
- CA
- Canada
- Prior art keywords
- doughmass
- meat analogs
- making meat
- conduit
- making
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
Classifications
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/78—Arrangements for continuous movement of material
- H05B6/782—Arrangements for continuous movement of material wherein the material moved is food
Landscapes
- Physics & Mathematics (AREA)
- Electromagnetism (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
There is provided a method and apparatus for forming meat analog products and for texturizing a doughmass wherein the ingredients are mixed, passed through a conduit having a decreasing cross-sectional area while the doughmass is heated therein, the heating being done such that a greater heat intensity is applied to the center of the doughmass than to the doughmass adjacent the walls of the conduit.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/178,203 US5534278A (en) | 1994-01-06 | 1994-01-06 | Process and apparatus for making meat analogs |
US08/178,203 | 1994-01-06 | ||
PCT/CA1995/000010 WO1995018543A1 (en) | 1994-01-06 | 1995-01-05 | Process and apparatus for making meat analogs |
Publications (2)
Publication Number | Publication Date |
---|---|
CA2182608A1 true CA2182608A1 (en) | 1995-07-13 |
CA2182608C CA2182608C (en) | 2005-11-29 |
Family
ID=35520582
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA002182608A Expired - Fee Related CA2182608C (en) | 1994-01-06 | 1995-01-05 | Process and apparatus for making meat analogs |
Country Status (1)
Country | Link |
---|---|
CA (1) | CA2182608C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2020212798A1 (en) * | 2019-04-18 | 2020-10-22 | Societe Des Produits Nestle Sa | Emulsion heating devices and methods |
-
1995
- 1995-01-05 CA CA002182608A patent/CA2182608C/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2020212798A1 (en) * | 2019-04-18 | 2020-10-22 | Societe Des Produits Nestle Sa | Emulsion heating devices and methods |
Also Published As
Publication number | Publication date |
---|---|
CA2182608C (en) | 2005-11-29 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EEER | Examination request | ||
MKLC | Lapsed (correction) | ||
MKLA | Lapsed |