Systems and Methods for Food Product Extrusion
A system for producing food product 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 food product, comprising:
a first extruded component;
a second extruded component surrounding the first extruded component; and
an outer layer surrounding the second extruded component;
wherein the second extruded component comprises a carrier and inclusions carried by the carrier, the inclusions comprising particulates sized such that the inclusions have a greater diameter or width than a thickness of the second component.
2 . The food product of claim 1 , wherein the first extruded component comprises either a meat-based component or a non-meat component.
3 . The food product of claim 1 , wherein the inclusions form bulges in an outer surface of the outer layer, and wherein the outer layer comprises one of a collagen layer, a collagen gel, an alginate layer, an alginate gel, a pre-formed casing, or combinations thereof.
4 . The food product of claim 1 , wherein the inclusions comprise a spice, seasoning, particulate, coloring, or combinations thereof.
5 . The food product of claim 1 , wherein an outer diameter of the first extruded component is at least about 80% of an outer diameter of the food product.