Heat-processed dehydrated bacteriologically-stable pork rind product and process for preparing same
AssigneeProtein Foods (U.K.) Limited
InventorKenneth F. Whittle
Life of this patent
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Abstract
A pork rind product capable of storage at ambient temperature and which may be used in the meat industry as a source of protein has a water content of less than 15% by weight, a fat content of less than 20% by weight and a particle size of less than 5 mm. The product is capable of rapid rehydration.
Claims8
A heat-processed, case-hardened, dehydrated, bacteriologically-stable, pork rind product capable of rapid rehydration without gelatinization to a rind-like product suitable for human consumption, said dehydrated pork rind product having a water content from about 4% to about 15% by weight, a fat content from about 4% to about 20% by weight, a protein content between 70% and 96% by weight, and a particle size from about 0.5mm to about 5mm, said percentages being based on the total weight of the product.
A heat-processed, case-hardened, dehydrated, bacteriologically-stable, pork rind product capable of rapid rehydration without gelatinization to a rind-like product suitable for human consumption, said rehydrated pork rind product having a water content from about 4% to about 9% by weight, a fat content from about 4% to about 16% by weight, a protein content from about 70% to about 96% by weight, and having a particle size from about 0.5mm to about 3mm, said percentages being based on the total weight of the product.
A process for the manufacture of a bacteriologically-stable pork rind product capable of rapid rehydration which comprises the steps of drying fresh pork rind to a water content from about 4% to about 15% by weight at a temperature between 125.degree. and 344.degree. C. with simultaneous removal of fat to a fat content from about 4% to about 20% by weight to form a case-hardened non-gelatinizing pork rind product, cooling and comminuting the dried product to a particle size from about 0.5mm to about 5mm.
Dependencies are inferred from the claim text.