Process for extruding gelled product

Abstract

The present invention is directed to a method and apparatus for a high-volume, mass production process for extruding a gel wherein the gelled extrudate has a preselected shape and is produced without breaking apart and without loss of integrity of the gel. More specifically, the present invention is directed to a method and apparatus for continuously forming a gelling mixture and conveying the gelling mixture into a plurality of extrusion dies in a manner such that shear forces that may be produced during conveyance through the extrusion dies are eliminated during the critical period when the gelling mixture forms a gel. The gelled extrudate may be produced, for example, in the form of onion rings comprised of a substantially homogeneous gel having a preselected shape. An improved method for cutting off the gelled extrudate to produce the onion rings is also disclosed. As compared to prior art methods for mass producing formed onion rings, the subject method produces onion rings having improved taste, texture, flavor, visual appearance and variations in size and diameter that more closely matches the taste, texture, flavor, visual appearance and variations in size and diameter of natural onion rings, and without having the disadvantages associated with natural onion rings.