Abstract: In a process for producing a food product based on meat, animal proteins or vegetable protein, an emulsion is prepared from base components by first comminuting and emulsifying the base components. In the next processing step, the emulsion is loaded into a stuffing device, from which the emulsion then exits in the form of a single strand or numerous parallel strands. In a further step, the strands of the emulsion are cooked. The cooked strands of the emulsion are then cut by a cutting device into shorter strips, preferably having a length of a few centimeters, and the strips are subsequently deep-frozen and then packaged.

Abstract: A process for preparing a meat-based food product and a meat-based food product. The process includes pre-mincing lean beef and/or pork in a meat grinder and then finely mincing the meat in a cutter. Ice is added to cool the meat to break down the protein. Fat pork meat is added to the cooled meat which is then filled into molds. The meat in the molds is scalded with steam and subsequently cooled. The cooled meat is then cut into pieces and deep-fried or cooked with hot air before being vacuum-packed.