GB611660A - Improved process of producing cracklings - Google Patents

Improved process of producing cracklings

Info

Publication number
GB611660A
GB611660A GB13484/46A GB1348446A GB611660A GB 611660 A GB611660 A GB 611660A GB 13484/46 A GB13484/46 A GB 13484/46A GB 1348446 A GB1348446 A GB 1348446A GB 611660 A GB611660 A GB 611660A
Authority
GB
United Kingdom
Prior art keywords
cracklings
producing
pieces
improved process
salted
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.)
Expired
Application number
GB13484/46A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB13484/46A priority Critical patent/GB611660A/en
Publication of GB611660A publication Critical patent/GB611660A/en
Expired legal-status Critical Current

Links

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

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Pork rind is cleaned and cut into small pieces, e.g. pieces 3/4 in. wide and 1 1/2 in. long; the pieces, preferably after cold storage for 24 hours, are cooked in fat heated to boiling point, preferably until light brown in colour, are salted and dried, preferably at 25 DEG C., and thereupon packed in bags of an airtight material.
GB13484/46A 1946-05-03 1946-05-03 Improved process of producing cracklings Expired GB611660A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB13484/46A GB611660A (en) 1946-05-03 1946-05-03 Improved process of producing cracklings

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB13484/46A GB611660A (en) 1946-05-03 1946-05-03 Improved process of producing cracklings

Publications (1)

Publication Number Publication Date
GB611660A true GB611660A (en) 1948-11-02

Family

ID=10023793

Family Applications (1)

Application Number Title Priority Date Filing Date
GB13484/46A Expired GB611660A (en) 1946-05-03 1946-05-03 Improved process of producing cracklings

Country Status (1)

Country Link
GB (1) GB611660A (en)

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