Blood-containing rind product and process for the preparation thereof.

摘要

A blood-containing rind product is described. The product is a dehydrated haemoglobin-containing pork rind product having a moisture content of less than 15% and a haemoglobin content of up to 50% by weight, which product is substantially color-stable when subsequently thermoprocessed, this being a great advantage from the point of view of the consumer. The product preferably contains less than 25% fat and preferably has a particle size less than 5 mm although larger comminutable particles are possible. The invention also includes a process for the preparation of the product by rehydrating a previously dehydrated pork rind product in a blood-containing liquid, followed by a dehydration step, preferably at above 70 DEG C. and preferably under a vacuum. Additional fats may be included. The product may be blended with foodstuffs and is substantially color-stable when done so and subsequently thermoprocessed. Foodstuffs containing the product of the invention in both dehydrated and rehydrated forms are also disclosed.