| abstract |
A bacon-like product is prepared preferably having alternating zones simulating lean strata and fat strata. Dough is prepared including protein material, water and oil. The dough is shaped into a striated ribbon to resemble a bacon-like product by co-extruding a colored dough and an uncolored dough, to have at least one colored and one uncolored region. Randomization of appearance is accomplished by diverting a portion of the colored dough and intermittently or periodically injecting it into an uncolored or white region to provide streaks or another striation. The ribbon is then, at least partially, cooked, cooled and cut into strips which have the appearance of natural fried bacon. |