METHOD FOR PRODUCING snack foods from pork SKINS

摘要

1. A method of producing a snack product from pork skins, providing inspection sweep of muscle tissue, hair, dirt, cooked with spices, sliced ​​into pieces, air drying, cooling, roasting for "Explosives", cooling and packing, characterized in that drying is carried out in two stages: in the first air-dried at a temperature of 60-100 ° C to a moisture content of 15-25% and in the second step is carried out microwave drying at a temperature 60-140 ° C or microwave-vacuum drying at a pressure of 50-60 mm Hg; .st. and a temperature of 40-80 ° C to a moisture content of 6-8% .2. A method according to claim 1, characterized in that the roasting is carried out by microwave radiation at a pressure of 600-650 mmHg to a final product moisture of 3-6% .3. A method according to claim 1, characterized in that the roasting is carried out by microwave radiation to a moisture content of 3-6% .4 finished product. A method according to claim 1, characterized in that during microwave or microwave-vacuum drying administered "liquid smoke" in an amount of 1-5% by weight of the dried produkta.5. A method according to claim 1, characterized in that, before frying is smoked pork rind in the smoking apparatus.