Preparing poultry meat product

Abstract

Abstract RAW POULTRY PIECES, WHICH HAVE BEEN TREATED WITH AN EDIBLE METALLIC SALT AND AGITATED TO EXTRACT A SALT-SOLUBLE COATING OR BINDER ON THE PIECES, ARE EXTRUDED THROUGH A NOZZLE TO UNITE THE PIECES AND DISCHARGE THEM IN THE FORM OF A SHAPE-SUSTAINING LOAF ONTO A OPEN SUPPORT. THE NOZZLE OR EXTRUDING CHAMBER MAY BE DIVIDED, WHITE MEAT BEING FED TO ONE SECTION AT THE SIDE OF THE DIVIDER ANS DARK MEAT PIECES FED TO THE OTHER SECTION, AND THE TWO MEAT BODIES BEING BROUGHT TOGETHER IN THE NOZZLE OR CHAMBER TO UNITE THEM IN A SINGLE LOAF OR IN AN ELONGATED BODY WHICH MAY BE SAWED OR CUT TO FORM SEPARATE LOAVES FOR ENCLOSURE IN CONTAINERS. IN ANOTHER EMBODIMENT, A CELLULOSIC CASING CLOSED AT ITS OUTER END IS DRAWN OVER AN EXTRUSION NOZZLE OR PIPE HAVING A LONGITUDINAL DIVIDER PLATE THEREIN TO BRING THE CLOSED END OF THE CASTING ADJACENT THE DISCHARGE END OF THE PIPE. THE COATED WHITE AND DARK MEAT PIECES ARE PASSED UNDER PRESSURE THROUGH THE PIPE, WITH THE DARK MEAT ON ONE SIDE OF THE DIVIDER PLATE AND THE WHITE MEAT ON THE OTHER SIDE OF THE PLATE, TO ADVANCE THE CASTING AND FILL IT WITH A MEASURED AMOUNT OF MEAT. THE REAR END OF THE CASTING IS THEN GATHERED AND CLOSED.

Inventors

• 👤 Russell W Posegate

Bibliographic Details