METHOD FOR PRODUCING EATING PRODUCT MADE OF MEAT-INDUSTRIAL BY-PRODUCTS BY TAKING-IN VEGETAL AND MINERAL MATTERS

摘要

The raw material of the proposed process is pork pieces containing skin and fat left over after half piq carcases are cut up, (they must be free of hair). Fat is removed from the pieces, leaving only a 2-6mm layer. The pieces are cut up into squares of 20 x 20, but pref. of 15 x 15mm. The pieces are fried, pref. in vegetable oil, at 140-160 deg.C in an oven, pre-heated to 150 deg.C, for 20-40, pref. 30 minutes. The temperature is increased to 170-210 deg.C, pref. to 190 deg.C, and the pieces are fried at this temperature for a further 3-7, pref. 4 minutes. The blistered skin pieces are taken out and allowed to cool for about 1 hour at room temperature. Spices are added and the product is suitably packed.