Food patty

The patent applies spherical geometry to the fill plate hole design, creating a curved flow path that guides meat material smoothly through the forming process. This spherical approach eliminates sharp angles and abrupt direction changes, allowing high-speed forming without the violent cell disruption that causes rubbery texture. The curved path maintains productivity while ensuring consistent fiber alignment and cook shape.

The spherical fill plate hole acts as an intermediary element that mediates between the high pressure forming process and the meat cells. Instead of direct high pressure contact that ruptures cells and releases excessive protein, the spherical geometry distributes and softens the pressure application, allowing forming speed to be maintained while minimizing harmful protein exudate release.

The patent replaces complicated angular flow pathways with a simple spherical flow path. This curved geometry provides the necessary material movement and mixing while eliminating the violent direction changes that cause fiber misalignment and odd cook shapes. The spherical path achieves productivity through streamlined flow rather than complex routing.

The patent replaces traditional mechanical massaging and blending processes with a controlled spherical flow path mechanism. Instead of relying on extended mechanical working that extracts excessive myosin and creates rubbery texture, the spherical geometry provides gentle, consistent fiber alignment during forming. Binding strength is achieved through proper fiber orientation rather than excessive protein extraction.