Abstract: The use of proteolytic enzymes and heat gelling gums or sodium alginate and/or starches to manufacture pureed meat and/or poultry products from raw meat and/or poultry. The proteolytic enzyme is used to digest the meat and/or poultry proteins upon heating. This gives the cooked product its desired pureed texture. The heat gelling gum or sodium alginate and/or starch is added to the product formulation to bind the digested proteins into the appropriate shape and/or to tie up water.

Abstract: An apparatus is described which is adapted to simultaneously heat and display a plurality of food products each on a stick, such as corn dogs. The apparatus includes a cabinet with side wall means that are at least partially transparent so as to allow operators and customers to readily see within the cabinet. The apparatus also includes a shaft which is rotatably mounted within the cabinet. Associated with the shaft means is a plurality of stick retaining means which serve to releasably retain the sticks of the food products on the shaft. Rotating means are provided for rotating the shaft within the cabinet. The apparatus further includes heating means for maintaining the food products at the serving temperature desired.