System and method for conditioning food product
A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.
1 . A method for manufacturing a food product comprising:
providing a grill treatment to the food product;
packaging the food product;
heating the packaged food product.
2 . The method of embodiment 1 wherein the step of providing the grill treatment comprises applying concentrated heat.
3 . The method of embodiment 2 wherein the step of applying concentrated heat comprises contacting an exterior surface of the at least partially coagulated gel with a heated member.
4 . The method of embodiment 2 wherein the step of providing the grill treatment comprises conveying the food product between a first roller and a second roller, the first roller configured to rotate and having one or more heated projections supporting the food product and configured to apply the one or more grill marks to the food product.
5 . The method of embodiment 2 wherein the step of providing the grill treatment comprises conveying the food product between an upper heated member and a lower heated member, the upper heated member and the lower heated member each having one or more heated projections supporting the food product and configured to apply the one or more grill marks.
6 . The method of embodiment 2 wherein the step of heating the packaged food product comprises fully cooking the food product.
7 . The method of embodiment 6 further comprising the steps of:
co-extruding a base material and a collagen gel, the collagen gel being applied to an exterior surface of the base material;
at least partially coagulating the collagen gel;
wherein the step of providing the grill treatment occurs after the collagen gel is at least partially coagulated.
8 . The method of embodiment 7 further comprising the steps of:
applying a first heat treatment to the co-extruded base material and collagen gel;
applying a cross-linking material to the at least partially coagulated gel;
applying a second heat treatment to the co-extruded base material and collagen gel;
wherein the step of providing the grill treatment can occur between the first heat treatment step and the cross-linking step or between the cross-linking step and the second heat treatment step.
9 . The method of embodiment 7 wherein the step of at least partially coagulating the gel comprises by applying a material that extracts water content from the collagen gel.
10 . The method of embodiment 7 further comprising applying a first heat treatment to the food product so that the at least partially coagulated gel becomes a skin layer about the exterior of the base material.
11 . A system for manufacturing a food product having a base layer and an outer skin layer, comprising:
a co-extruder configured to extrude the base material layer and a collagen gel layer about the exterior surface of the base layer;
a first apparatus configured to at least partially coagulate the collagen gel layer;
a second apparatus configured to apply a grill treatment to the at least partially coagulated collagen gel layer.
12 . The system of embodiment 11 wherein the second apparatus comprises a first roller and a second roller, the food product being supported by the first roller and the second roller.
13 . The system of embodiment 12 wherein the first roller is configured to rotate and comprises one or more heated projections that contact an exterior surface of the food product.
14 . The system of embodiment 13 wherein ends of the first roller and ends of the second roller are coupled to a pair of spaced apart chains that convey the food product in a circuit.
15 . The system of embodiment 11 wherein the apparatus comprises a series of upper heated members and a series of lower heated members, each having one or more heated projections configured to engage the food product.
16 . The system of embodiment 11 further comprising an apparatus to package the food product that has undergone the grill treatment.
17 . The system of embodiment 16 further comprising an apparatus configured to cook the food product when in its package.
18 . A system for producing food product links, the system comprising:
a heated upper roller;
a heated lower roller;
a conveyer including a plurality of cradles configured to move the food product links between the upper roller and the lower rollers, each cradle configured to receive and support a food product link;
wherein the heated upper roller and the heated lower roller provide grill marks to the food product links as the cradles pass between the rollers.
19 . The system of claim 18 wherein the upper roller and the lower roller both comprise a plurality of discs, each having an outer periphery that engages the food product links.
20 . The system of claim 19 wherein the discs are at a non-perpendicular angle relative to a longitudinal axis of the food product links.
21 . The system of claim 19 wherein the cradle comprises a pair of spaced apart members that support at least one of the food product links.
22 . The system of claim 19 wherein the food product links extend out from the cradle to be engaged by the upper roller and the lower roller.