GB2582693B - A continuous method of producing cooked pork rinds - Google Patents
A continuous method of producing cooked pork rinds Download PDFInfo
- 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
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
-
- 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)
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)
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 |
-
2020
- 2020-01-08 GB GB2000233.3A patent/GB2582693B/en active Active
Patent Citations (6)
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 |
---|---|
GB2582693A (en) | 2020-09-30 |
GB202000233D0 (en) | 2020-02-19 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
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 |