METHOD FOR MANUFACTURING OF PORK SKIN SNACK FOOD Russian patent published in 2009 - IPC A23L1/312 A23B4/03 

FIELD: food production process.

SUBSTANCE: method includes skin inspection, scraping of muscle, contamination and hair, boiling with added spices, cutting in slices, air drying, cooling, puff roasting, cooling and packing. Drying is performed in two stages: the first stage includes air drying at 60 to 100°C up to moisture content of 15 to 25%, and the second stage includes microwave drying at 60 to 140°C or microwave vacuum drying at 50 to 60 mm Hg and 40-80°C up to moisture content of 6 to 8%. Roasting may be carried out by means of microwave radiation at 600 to 650 mm Hg or of microwave radiation up to final moisture content of 3 to 6%, respectively. During microwave or microwave vacuum drying, "liquid smoke" can be added into the drier in the amount of 1 to 5% of the weight of product to be dried or pork skins can be smoked before roasting.

EFFECT: more uniform drying, final product of improved quality.

5 cl, 3 ex