| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to the snack products manufacture technology. The method envisages pork skin inspection, hair and impurity removal, cooking, cutting into pieces, drying, cooling and frying. Pork skin cooled to a temperature equal to from 0°C to - 4°C during 5-6 hours is cooked in a 3% sodium bicarbonate solution at a temperature of 60°C during 20-30 minutes. Then one performs cooling at a temperature of 25°C during 5-6 minutes. After cooling the skin is passed through a squeeze roll and cut into strips in the form of 3-5 cm straws at an angle of 45-80°. Drying in performed in a thermal chamber at a temperature of 60-140°C during 20-30 minutes. One performs deep-fat frying and treatment with CO- extract of dill. Treatment at the end stage may be performed with sugar powder.EFFECT: method ensures production of an environmentally safe food product of secondary protein-containing raw material. |
