| 摘要 |
A food product in which bacon ends are utilized, and method for making the same. Bacon ends lack natural cohesion when cooked in a pattie or other similar form. The invention involves grinding or chipping the bacon ends, and adding to the bacon end pieces a meat addition which is high in protein content, an edible food substance which is high in albumin content, and a protein filler. Water also is added, and the above are mixed and shaped into a suitable form, while maintained at a temperature in the range of about 10 DEG F. to about 45 DEG F. The amount of meat addition, albumin containing food substance, and filler added to the bacon end pieces is sufficient to prevent disintegration of the food product during cooking.
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