That's why they don't let vendors in the back door to film the process, as people like you will copy it.
My father in law was in Antecortes, Washington in his retirement, but worked as an independent plumber. He got a fix it call for some local company that makes that crappy fake crap meat. That's a secrete process, they had watchers on him during the whole fix, he had an interesting story. Somehow they take some scrap ocean fish, I think chemically make the protein separate into a slime, they can eject through minions of nozzles, along with colored orange stuff along the outer edges, to simulate a crab leg. It produces those long protein muscles of a real crap piece. But how all that is done is proprietary, and if Frank gets in there, they'll be producing that for much lower cost using local labor in Texas.![]()

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