Systems and methods for food product extrusion
A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.
1. A method of making a food product, comprising:
extruding a first component through a first outlet at a first flow rate;
extruding a second component surrounding the first component through a second outlet at a second flow rate, wherein the second flow rate is less than the first flow rate; and
applying a layer of casing material to the second component;
wherein the first and second components are extruded such that an initial diameter of the first component exiting the first outlet is less than a final diameter of the first component, and an initial thickness of the second component exiting the second outlet is greater than a final thickness of the second component;
and wherein the second component has a plurality of inclusions, the inclusions being of a size smaller than the second outlet but larger than the final thickness of the second component.
2. The method of claim 1 , wherein:
extruding the first component comprises extruding a first meat carrier component having an additive provided therein, the additive comprising
at least one of food particles, condiments, coloring, liquid smoke, flavorings, spices, or combinations thereof; and
extruding the second component comprises extruding a second meat carrier component having the plurality of inclusions provided therein, the plurality of inclusions comprising at least one of additional food particles, additional condiments, additional colorings, additional liquid smoke, additional flavorings, additional spices or combinations thereof, the second meat carrier component comprising one of an additional portion of the first meat carrier component or a different meat carrier component.
3. The method of claim 2 , wherein the plurality of inclusions protrude from the second meat carrier and bulge under the casing material.