Heat-processed dehydrated bacteriologically-stable pork rind product and process for preparing same

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.

I claim: 
     
       1. A heat-processed, .Iadd.case-hardened, .Iaddend.dehydrated, bacteriologically-stable, pork rind product capable of rapid rehydration .Iadd.without gelatinization to a rind-like product suitable for human consumption, said dehydrated pork rind product .Iaddend.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. 
     
     
       2. A heat-processed, .Iadd.case-hardened, .Iaddend.dehydrated, bacteriologically-stable, pork rind product capable of rapid rehydration .Iadd.without gelatinization to a rind-like product suitable for human consumption, said rehydrated pork rind product .Iaddend.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. 
     
     
       3. 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° and 344° C. with simultaneous removal of fat to a fat content from about 4% to about 20% by weight .Iadd.to form a case-hardened non-gelatinizing pork rind product, .Iaddend.cooling and comminuting the dried product to a particle size from about 0.5mm to about 5mm. 
     
     
       4. A process as defined in claim 3 wherein the cooled dehydrated rind product is frozen with liquid nitrogen prior to comminuting. 
     
     
       5. The process of claim 3 wherein said drying is effected by air drying the pork rind product for a time sufficient to effect case hardening of said product and then oil drying the case hardened product. .Iadd. 
     
     
       6.  The product obtained by the process of claim 3 having a protein content between 70% and 96% by weight. .Iaddend. .Iadd.7. The product obtained by the process of claim 4 having a protein content between 70% and 96% by weight. .Iaddend. .Iadd.8. The product obtained by the process of claim 5 having a protein content between 70% and 96% by weight. .Iaddend.