Improved formed food product
A product, food technology, applied in the field of improved processed food products, that can solve problems such as insufficient product quality, achieve the effect of reducing constraints, supporting fiber alignment, and minimizing energy loss
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[0057] figure 1 A prior art processed food product or patty 10 is shown having slightly lighter uncooked regions 12 and darker cooked regions 14 . Sides 16 and 18 of patty 10 have less rounded features and are less meaty.
[0058] figure 2 A processed food product or patty 20 is shown having a uniformly colored top side 22 and well rounded sides 24 .
[0059] image 3 Shown are a filler plate 160 and a stripper plate 162 with spheres 164 and cylinders 166 showing random fibers 168 and aligned fibers 170 thereafter as they enter the venturi device.
[0060] Figure 4 show image 3 magnified view of .
[0061] The present invention relates to a processed food product that includes less release and mixing of myosin and actin than current processed food products. The processed food product has controlled fiber orientation. Processed food products have less myosin activity, resulting in better mouthfeel / binding and better control over final cooked shape.
[0062] Processe...
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