GB2582693B - A continuous method of producing cooked pork rinds - Google Patents

A continuous method of producing cooked pork rinds Download PDF

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Publication number
GB2582693B
GB2582693B GB2000233.3A GB202000233A GB2582693B GB 2582693 B GB2582693 B GB 2582693B GB 202000233 A GB202000233 A GB 202000233A GB 2582693 B GB2582693 B GB 2582693B
Authority
GB
United Kingdom
Prior art keywords
continuous method
producing cooked
cooked pork
pork rinds
rinds
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
GB2000233.3A
Other versions
GB202000233D0 (en
GB2582693A (en
Inventor
William Openshaw David
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FRESHERS FOODS Ltd
Original Assignee
FRESHERS FOODS Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by FRESHERS FOODS Ltd filed Critical FRESHERS FOODS Ltd
Priority to GB2000233.3A priority Critical patent/GB2582693B/en
Publication of GB202000233D0 publication Critical patent/GB202000233D0/en
Publication of GB2582693A publication Critical patent/GB2582693A/en
Application granted granted Critical
Publication of GB2582693B publication Critical patent/GB2582693B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Noodles (AREA)
GB2000233.3A 2020-01-08 2020-01-08 A continuous method of producing cooked pork rinds Active GB2582693B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2000233.3A GB2582693B (en) 2020-01-08 2020-01-08 A continuous method of producing cooked pork rinds

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2000233.3A GB2582693B (en) 2020-01-08 2020-01-08 A continuous method of producing cooked pork rinds

Publications (3)

Publication Number Publication Date
GB202000233D0 GB202000233D0 (en) 2020-02-19
GB2582693A GB2582693A (en) 2020-09-30
GB2582693B true GB2582693B (en) 2021-04-21

Family

ID=69527924

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2000233.3A Active GB2582693B (en) 2020-01-08 2020-01-08 A continuous method of producing cooked pork rinds

Country Status (1)

Country Link
GB (1) GB2582693B (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2001392A1 (en) * 1970-01-14 1971-07-22 Schintz Ludwig Deep fried pork rind
US4844930A (en) * 1987-07-22 1989-07-04 Borden, Inc. Method for making potato chips
US5137740A (en) * 1985-02-04 1992-08-11 Heat And Control, Inc. Continuous food processing method
US20060019007A1 (en) * 2004-07-20 2006-01-26 Baas Ian A Method for continuously making kettle style potato chips
WO2012170523A1 (en) * 2011-06-06 2012-12-13 Frito-Lay North America, Inc. Method for reducing the oil content of potato chips
EP3197294A1 (en) * 2014-09-26 2017-08-02 Frito-Lay North America, Inc. Method for continuously making kettle style potato chips

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2001392A1 (en) * 1970-01-14 1971-07-22 Schintz Ludwig Deep fried pork rind
US5137740A (en) * 1985-02-04 1992-08-11 Heat And Control, Inc. Continuous food processing method
US4844930A (en) * 1987-07-22 1989-07-04 Borden, Inc. Method for making potato chips
US20060019007A1 (en) * 2004-07-20 2006-01-26 Baas Ian A Method for continuously making kettle style potato chips
WO2012170523A1 (en) * 2011-06-06 2012-12-13 Frito-Lay North America, Inc. Method for reducing the oil content of potato chips
EP3197294A1 (en) * 2014-09-26 2017-08-02 Frito-Lay North America, Inc. Method for continuously making kettle style potato chips

Also Published As

Publication number Publication date
GB202000233D0 (en) 2020-02-19
GB2582693A (en) 2020-09-30

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732E Amendments to the register in respect of changes of name or changes affecting rights (sect. 32/1977)

Free format text: REGISTERED BETWEEN 20230427 AND 20230503