×

Protein food product and method of making

  • US 3,968,269 A
  • Filed: 06/04/1975
  • Issued: 07/06/1976
  • Est. Priority Date: 07/12/1973
  • Status: Expired due to Term
First Claim
Patent Images

1. A method for the production of a porous food product having the texture and organoleptic properties of meat comprising;

  • a. forming a mixture consisting essentially of a vegetable protein containing material, and a meat source selected from the group consisting of raw meat and meat by-products in an amount of between about 5 to 80% by weight of said mixture;

    said mixture having a protein content on a dry basis of at least about 25% by weight;

    b. mechanically working the mixture under elevated temperatures of at least about 212°

    F. and elevated pressures to convert the mixture to a flowable substance; and

    c. forming an expanded, porous structure by extruding the mixture through a restricted orifice into an environment of substantially lower pressure.

View all claims
  • 0 Assignments
Timeline View
Assignment View
    ×
    ×