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OwnerFanny Bigeard, Catherine Cartier +3inventors
InventorsFanny Bigeard, Catherine Cartier, Lucien Auguste Lespagnol, Patrick Pibarot, Pierre Reynes
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A method for producing an extruded food product comprising from about 25% to about 77% meat and vegetable protein by continuously introducing components of the food product to an extruder wherein the components include meat and vegetable protein; mixing the components to produce a mixture in the extruder; heating the mixture in the extruder to produce the food product; extruding the food product from the extruder through the extruder die; and cooling the food product. The product may further comprise plasticizers and be substantially free of cross-linking compounds. Generally, the product is a meat analog having a fibrous texturized appearance characteristic of meat.
A method for producing an extruded food product comprising from about 25% to about 77% meat and vegetable protein comprising:
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An extruder suitable for producing a food product comprising from about 25% to about 77% meat and vegetable protein, the extruder comprising from about 8 to about 14 barrels and each barrel has a length:diameter ratio of about 4 and the entire extruder has a length:diameter ratio of from at least about 36 to at least about 48.
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Dependencies are inferred from the claim text.