The process for connection of a cord of a product of emulsion food co pressed and elongated with an outer surface exposed to the atmosphere without the benefíco a surrounding casing and having a diâme

摘要

The method for linking a strand of an elongated coextruded meat emulsion product having an outer surface exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand to a constrictive force at spaced intervals along its length to create a plurality of link points of reduced diameter along the length of the strand. The link points are surrounded by an edible linking material capable of holding the link points in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60 C. After cooking, the link strand is then subjected to a water based rinse at a temperature of less than 60 C. wherein the linked material will dissolve and will be removed from the strand. The preferred linking material is one from a group of hydroxypropylcellulose and methylhydroxyproplycellulose.