Puffed pork skin friability food and its mfg. method

Application Number  00129535 Application Date  2000.09.28
Publication Number  1287806 Publication Date  2001.03.21
Priority Information    
Applicant(s) Name  Zhang Xiaohua  
Inventor(s) Name  Zhang Xiaohua  
Patent Agency Code  11127 Patent Agent  liu chaohua
AbstractThe present invention relates to puffed pork skin food and its production method. Pork skin is first immersed with seasoning with its water contant and fat being removed, then puffed to form a news type of food which contains no water and fat and has porosity higher than 90%. The puffed pork skin can also be softened by adding warm water before being cooked with vegatables into delicious dishes. It is good in taste and rich in nutrition.