Patent ID: 11871766
Assignee: SEATTLE FOOD TECH, INC.
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 4:
5. A method of producing a meat analogue product, the method comprising:
emulsifying two or more of a plurality of different foodstuff ingredients within an emulsifying machine to form an emulsion;
conveying the emulsion toward a final mixer;
hydrating one or more of the plurality of different foodstuff ingredients that are not within the emulsion within one or more hydrators to form one or more hydrated foodstuff ingredients;
conveying the one or more hydrated foodstuff ingredients toward the final mixer;
mixing the one or more hydrated foodstuff ingredients with the emulsion in the final mixer to form a dough; and
conveying the dough from the final mixer toward another system component, wherein the dough is configured to be processed further to form a meat analogue product, wherein all steps are performed simultaneously and the dough is continuously conveyed from the final mixer.