Method for making skinless food products

Claim 1

A METHOD OF CONTINUOUSLY MAKING A SKINLESS SAUSAGE FOOD PRODUCT FROM A SAUSAGE FOOD MIXTURE COMPRISING THE STEPS OF: EJECTING THE SAUSAGE FOOD MIXTURE FROM A PRESSURIZED SUPPLY TANK INTO A PRESSURIZING AND METERING PUMP; INJECTING THE UNTREATED SAUSAGE FOOD MIXTURE UNDER A PRESSURE FROM 150-300 POUNDS PER SQUARE INCH INTO THE INLET END OF A THERMALLY CONDUCTIVE CONDUIT UNDER PRESSURE FROM A PRESSURIZING AND METERING PUMP; MOVING THE SAUSAGE FOOD MIXTURE AT A HIGH RATE OF SPEED THROUGH THE THERMALLY CONDUCTIVE CONDUIT; PASSING THE FOOD MIXTURE AT A HIGH RATE OF SPEED THROUGH THE HEATED FIRST PORTION; SIMULTANEOUSLY HEATING A FIRST PORTION OF THE THERMALLY CONDUCTIVE CONDUIT ADJACENT THE INLET END OF SAID CONDUIT TO A TEMPERATURE BETWEEN 200* TO 500* FAHRENHEIT, THEREBY HEATING A SURFACE PORTION OF THE SAUSAGE FOOD MIXTURE TO A TEMPERATURE THAT LIQUIFIES FATTY SUBSTANCES ON A SURFACE AND THAT UNITES INTO A COHERENT MASS OTHER INGREDIENTS IN A SURFACE PORTION, WHILE KEEPING CONTINUOUS PRESSURE ON THE FOOD MIXTURE TO FILL VOIDS THE MIXTURE ITSELF; COOLING A SECOND PORTION OF SAID CONDUIT ADJACENT SAID HEATED PORTION AND AXIALLY IN LINE WITH THE FLOW OF SAID FOOD MIXTURE TO A TEMPERATURE BETWEEN 33* AND 50* FAHRENHEIT, THEREBY COOLING THE SAUSAGE FOOD MIXTURE BEFORE HEAT PENETRATES INWARD BEYOND THE SURFACE PORTION, WHEREBY THE SURFACE PORTION OF THE FOOD MIXTURE IS COOLED TO SOLIDIFY THE OUTER THICKNESS INTO A CASING FOR FOOD PRODUCT; EJECTING THE FOOD MIXTURE FROM THE OUTLET END OF SAID CONDUIT WHEREBY A SAUSAGE FOOD MIXTURE IS CONTINUOUSLY TRANSFORMED INTO A SKINLESS FOOD PRODUCT.

Claim 2

A METHOD OF CONTINUOUSLY MAKING A SKINLESS SAUSAGE FOOD PRODUCT FROM A SAUSAGE FOOD MIXTURE COMPRISING THE STEPS OF: EJECTING THE SAUSAGE FOOD MIXTURE FROM A PRESSURIZED SUPPLY TANK INTO A PRESSURIZING AND METERING PUMP; INJECTING THE UNTREATED SAUSAGE FOOD MIXTURE UNDER A PRESSURE FROM 150-300 POUNDS PER SQUARE INCH INTO THE INLET END OF A THERMALLY CONDUCTIVE CONDUIT UNDER PRESSURE FROM A PRESSURIZING AND METERING PUMP; MOVING THE SAUSAGE FOOD MIXTURE AT A HIGH RATE OF SPEED THROUGH THE THERMALLY CONDUCTIVE CONDUIT; PASSING THE FOOD MIXTURE AT A HIGH RATE OF SPEED THROUGH THE HEATED FIRST PORTION; SIMULTANEOUSLY HEATING A FIRST PORTION OF THE THERMALLY CONDUCTIVE CONDUIT ADJACENT THE INLET END OF SAID CONDUIT TO A TEMPERATURE BETWEEN 200* TO 500* FAHRENHEIT, THEREBY HEATING A SURFACE PORTION OF THE SAUSAGE FOOD MIXTURE TO A TEMPERATURE THAT LIQUIFIES FATTY SUBSTANCES ON A SURFACE AND THAT UNITES INTO A COHERENT MASS OTHER INGREDIENTS IN A SURFACE PORTION, WHILE KEEPING CONTINUOUS PRESSURE ON THE FOOD MIXTURE TO FILL VOIDS THE MIXTURE ITSELF; COOLING A SECOND PORTION OF SAID CONDUIT ADJACENT SAID HEATED PORTION AND AXIALLY IN LINE WITH THE FLOW OF SAID FOOD MIXTURE TO A TEMPERATURE BETWEEN 33* AND 50* FAHRENHEIT, THEREBY COOLING THE SAUSAGE FOOD MIXTURE BEFORE HEAT PENETRATES INWARD BEYOND THE SURFACE PORTION, WHEREBY THE SURFACE PORTION OF THE FOOD MIXTURE IS COOLED TO SOLIDIFY THE OUTER THICKNESS INTO A CASING FOR FOOD PRODUCT; EJECTING THE FOOD MIXTURE FROM THE OUTLET END OF SAID CONDUIT WHEREBY A SAUSAGE FOOD MIXTURE IS CONTINUOUSLY TRANSFORMED INTO A SKINLESS FOOD PRODUCT.