Process for preparing meatlike fibers

Claim 1

A PROCESS FOR PREPARING A SUBSTANTIALLY UNPUFFED FIBROUS PRODUCT SIMULATING THE MUSCLE OF ANIMALS OR FLESH OF FISH COMPRISING: A. PREPARING A MIXTURE CONTAINING ABOVE 35 PERCENT BY WEIGHT HEAT COAGULABLE PROTEIN, B. ADJUSTING THE MOISTURE CONTENT OF THE MIXTURE TO 25-65 PERCENT, C. BLENDING THE MIXTURE TO FORM A DOUGH HAVING A FIBROUS CHARACTER WHEN STRETCHED, D. COMPRESSING THE DOUGH IN A CHAMBER FORMED BY THE CHANNEL OF A SCREW ROTATING WITHIN AN OUTER WALL HEATED TO AT LEAST 250*F WHEREIN THE VOLUME OF THE CHANNEL BETWEEN FLIGHTS OF THE SCREW IS DECREASED 2/1 OR MORE FROM FEED TO DISCHARGE OF THE CHAMBER TO DEGAS AND DENSIFY THE DOUGH INTO A UNITARY BODY WHEREBY SAID DOUGH IS SIMULTANEOUSLY HEATED AND ELONGATED WHILE UNDER COM PRESSION TO A HEAT SET, THERMALLY COAGULATED FIBROUS PRODUCT, HAVING FIBER ALIGNMENT IN THE DIRECTION OF THE CHANNEL, E. RELEASING THE COMPRESSION ON THE PRODUCT WITHOUT FORCING THE PRODUCT THROUGH A DIE WHILE MAINTAINING A PRESSURE DROP BELOW 100 PSI THEREBY CAUSING 20 PERCENT OR LESS PUFFING OF THE PRODUCT AND WHILE MAINTAINING THE ALIGNED FIBROUS CONDITION OF THE PRODUCT, AND F. RECOVERING THE FIBROUS PRODUCT.