Abstract A food product in the form of a frankfurter having an opening through the center thereof is filled with seasoning material substantially from end to end thereof and is sealed at opposite ends. The emulsion forming the body of the frankfurter may be extruded into a casing in the usual way. The meat emulsion usually has a filler which, when cooked, will cause the emulsion to be stable, allowing the casing to be peeled off. The seasoning material can be extruded from one side into the center of the emulsion and substantially throughout its length. It also should have a filler that will cause it to solidify upon cooking. An adible sealant is used to seal off the seasoning material at opposite ends of the frankfurter as frankfurters are continuously formed (extruded). The frankfurter is inserted into an elongated dough-type roll having an opening through one end but with the opposite end closed. The opening is of a size and shape substantially to provide a close sliding fit of the frankfurter which may be inserted therein. The roll and frankfurter then may be externally heated before serving.
A process of forming a meat product by extruding an elongated mass of edible meat material to be divided into frankfurter lengths, comprising depositing an edible sealing substance in the extruded meat material to be disposed at one end of one frankfurter, extruding a mass of edible flavoring material through the meat material concurrently with the extrusion of the latter and throughout substantially the length of the latter where said flavoring material passes substantially through the center of the extruded material, depositing a second mass of edible sealing material in position to be disposed at the opposite end of the frankfurter sealing the flavoring material therein, depositing a third mass of edible sealing material in the extruded meat material adjacent the second mass thereof in position to be disposed at the end of a second frankfurter, squeezing the extruded masses of meat material between the second and third masses of sealing materials to separate the meat material into frankfurter lengths, and continuing the extrusion and depositing to form additional frankfurter lengths each containing a mass of seasoning material substantialy throughout the length thereof sealed at opposite ends.
Claim 2
Dependent Claim
187 words
A process of forming a meat product by extruding an elongated mass of edible meat material to be divided into frankfurter lengths, comprising depositing an edible sealing substance in the extruded meat material to be disposed at one end of one frankfurter, extruding a mass of edible flavoring material through the meat material concurrently with the extrusion of the latter and throughout substantially the length of the latter where said flavoring material passes substantially through the center of the extruded material, depositing a second mass of edible sealing material in position to be disposed at the opposite end of the frankfurter sealing the flavoring material therein, depositing a third mass of edible sealing material in the extruded meat material adjacent the second mass thereof in position to be disposed at the end of a second frankfurter, squeezing the extruded masses of meat material between the second and third masses of sealing materials to separate the meat material into frankfurter lengths, and continuing the extrusion and depositing to form additional frankfurter lengths each containing a mass of seasoning material substantialy throughout the length thereof sealed at opposite ends.
Claim 3
Dependent Claim
33 words
A process of forming a meat product according to claim 1 wherein the edible seasoning material is selected from the class consisting of mustard, relish, pickle relish, chili, chili sauce, ketchup and cheese.
Claim 4
Dependent Claim
35 words
A process of forming a meat product according to claim 1, wherein one of the frankfurters is inserted into an elongated hollow roll closed at one end and subjected to radiant heat preparatory to consumption.