MANUFACTURING PROCESS OF FOODSTUFF USING PIG FAT

摘要

processed instant foodstuffs were prepd. from lard-contg. swine skins. Thus, swine skins were washed and cut into a regular size of 150mmX200mm. Swine bristles were burned using a gas burner and the burned parts were shaved at 37-38≦̸C using a sharp cutter. The processed swine skins were perforated at the close and regular intervals, steam-boiled at 100≦̸C, deep-fried for 3min at 180≦̸C in oil-bath contg. vegetable oil, and dried for 30min to give an instant foods contg. protein only.