Method of linking a strand of uncased coextruded meat emulsion product

Abstract From the Canadian patent

The method for linking a strand of an elongated coextruded meat emulsion product (10) having an outer surface (14) exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand (10) to a constrictive force at spaced intervals along its length to create a plurality of link points (16) of reduced diameter along the length of the strand (10). The link points (16) are surrounded by an edible linking material (20 22) capable, of holding the link points (16) in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60° C. After cooking, the link strand (10) is then subjected to a water based rinse at a temperature of less than …