| 摘要 |
<p>Method of creating curved meat products involves extruding an elongated meat strand (54) having linear protein fibers therein out of an elongated hollow meat dough extrusion tube (18). The flow of meat dough through the tube (18) is partially restricted by a restriction element (44) within the tube. After passing the restriction element (44) this results in a longitudinal first portion of meat dough primarily having longitudinally extending fibers (58), gradually transitioning to a second longitudinal portion comprised of fibers (62), disposed in a random orientation. When the meat strand is subjected to heat, the uninterrupted portion is inclined to have more lengthwise shrinkage in the presence of heat than the other layer, thus causing the meat product to assume a curved configuration. The machine for practicing this method has an extrusion tube with the restriction element therein as described heretofore.</p> |
