Method of forming a shaped heat set food article

Claim 1

THE METHOD OF FORMING A SHAPED HEAT SET FOOD ARTICLE IN THE ABSENCE OF EXTRANEOUS BINDERS COMPRISING: FORMING HEAT SETTABLE PROTEIN FIBERS BY HEATING A REACTIVE SLURRY OF PROTEINACEOUS MATERIAL IN A HEAT EXCHANGE ZONE SUFFICIENT TO PRODUCE THE PROTEIN FIBERS AND CONTINUOUSLY REMOVING THE HEATED SLURRY AND PROTEIN FIBERS THE ZONE THROUGH AN ORIFICE TO ACOLLECTING ZONE WHEREBY THE PROTEIN FIBERS ARE REMOVED, CHOPPING THE HEAT SETTABLE FIBERS INTO DISCRETE PARTICLES SUBSTANTIALLY ALL OF WHICH ARE FROM ABOUT 0.125 TO 1.0 INCHES LONG, BLENDING THE CHOOPED FIBERS WITH EDIBLE ANIMAL TISSUE, TO FORM A SUBSTANTIALLY UNIFORM MIXTURE WHICH CONSIST ESSENTIALLY OF BETWEEN ABOUT 5 AND 60% BY WEIGHT OF THE HEAT SETTABLE PROTEIN FIBERS, BETWEEN ABOUT 30 AND 90% BY WEIGHT OF EDIBLE ANIMAL, TISSUE FLAVOURING MATERIALS AND SEASONING, FORMING THE MIXTURE INTO SHAPED PIECES, FOLLOWED BY HEAT SETTING OF THE SHAPED PIECES BY HEATING TO AN INTERNAL TEMPERATURE OF BETWEEN ABOUT 120* AND 250*F TO HEAT SET THE FIBERS.

Claim 2

THE METHOD OF FORMING A SHAPED HEAT SET FOOD ARTICLE IN THE ABSENCE OF EXTRANEOUS BINDERS COMPRISING: FORMING HEAT SETTABLE PROTEIN FIBERS BY HEATING A REACTIVE SLURRY OF PROTEINACEOUS MATERIAL IN A HEAT EXCHANGE ZONE SUFFICIENT TO PRODUCE THE PROTEIN FIBERS AND CONTINUOUSLY REMOVING THE HEATED SLURRY AND PROTEIN FIBERS THE ZONE THROUGH AN ORIFICE TO ACOLLECTING ZONE WHEREBY THE PROTEIN FIBERS ARE REMOVED, CHOPPING THE HEAT SETTABLE FIBERS INTO DISCRETE PARTICLES SUBSTANTIALLY ALL OF WHICH ARE FROM ABOUT 0.125 TO 1.0 INCHES LONG, BLENDING THE CHOOPED FIBERS WITH EDIBLE ANIMAL TISSUE, TO FORM A SUBSTANTIALLY UNIFORM MIXTURE WHICH CONSIST ESSENTIALLY OF BETWEEN ABOUT 5 AND 60% BY WEIGHT OF THE HEAT SETTABLE PROTEIN FIBERS, BETWEEN ABOUT 30 AND 90% BY WEIGHT OF EDIBLE ANIMAL, TISSUE FLAVOURING MATERIALS AND SEASONING, FORMING THE MIXTURE INTO SHAPED PIECES, FOLLOWED BY HEAT SETTING OF THE SHAPED PIECES BY HEATING TO AN INTERNAL TEMPERATURE OF BETWEEN ABOUT 120* AND 250*F TO HEAT SET THE FIBERS.

Claim 4

The method of forming a shaped, heat set, fish food article in the absence of extraneous binders comprising: forming heat settable protein fibers by heating a reactive slurry of proteinaceous material in a heat exchange zone sufficient to produce the protein fibers and continuously removing the heated slurry and protein fibers from the zone through an orifice to a collecting zone whereby the protein fibers are recovered, chopping the heat settable fibers into discrete particles substantially all of which are from about 0.125 to 1.0 inches long, blending the chopped fibers with raw fish flesh, to form a substantially uniform mixture consisting essentially of between about 5 and 60% by weight of heat settable protein fibers, between about 30 and 90% by weight of raw fish flesh, and seasoning and flavoring materials, forming the mixture into shaped pieces, and heat setting the shaped pieces into coherent food articles of good structural integrity by heating the shaped pieces to an internal temperature of between about 120 and 250*F. to heat set the fibers.

Claim 5

The method of forming a shaped, heat set, fish food article in the absence of extraneous binders comprising: forming heat settable protein fibers by heating a reactive slurry of proteinaceous material in a heat exchange zone sufficient to produce the protein fibers and continuously removing the heated slurry and protein fibers from the zone through an orifice to a collecting zone whereby the protein fibers are recovered, chopping the heat settable fibers into discrete particles substantially all of which are from about 0.125 to 1.0 inches long, blending the chopped fibers with raw fish flesh, to form a substantially uniform mixture consisting essentially of between about 5 and 60% by weight of heat settable protein fibers, between about 30 and 90% by weight of raw fish flesh, and seasoning and flavoring materials, forming the mixture into shaped pieces, and heat setting the shaped pieces into coherent food articles of good structural integrity by heating the shaped pieces to an internal temperature of between about 120 and 250*F. to heat set the fibers.

Claim 7

The method of forming a shaped heat set chicken food article in the absence of extraneous binders comprising: forming heat settable protein fibers by heating a reactive slurry of proteinaceous material in a heat exchange zone sufficient to produce the protein fibers and continuously removing the heated slurry and protein fibers from the zone through an orifice to a collecting zone whereby the protein fibers are recovered, chopping the heat settable fibers into discrete particles substantially all of which are from about 0.125 to 1.0 inches long, blending the chopped fibers with deboned chicken flesh, to form a substantially uniform mixture which consists essentially of between about 5 and 60% by weight of the heat settable protein fibers, between about 30 and 90% by weight of chicken flesh, flavoring materials and seasoning, forming the mixture into shaped pieces, followed by heat setting of the shaped pieces by heating to an internal temperature of between about 120* and 250*F. to heat set the fibers.

Claim 8

The method of forming a shaped heat set chicken food article in the absence of extraneous binders comprising: forming heat settable protein fibers by heating a reactive slurry of proteinaceous material in a heat exchange zone sufficient to produce the protein fibers and continuously removing the heated slurry and protein fibers from the zone through an orifice to a collecting zone whereby the protein fibers are recovered, chopping the heat settable fibers into discrete particles substantially all of which are from about 0.125 to 1.0 inches long, blending the chopped fibers with deboned chicken flesh, to form a substantially uniform mixture which consists essentially of between about 5 and 60% by weight of the heat settable protein fibers, between about 30 and 90% by weight of chicken flesh, flavoring materials and seasoning, forming the mixture into shaped pieces, followed by heat setting of the shaped pieces by heating to an internal temperature of between about 120* and 250*F. to heat set the fibers.