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KMID : 0380619900220040451
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 4 p.451 ~ p.455
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Manufacture of Pork Rind Snack by Extrusion Cooking Process
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김영호/Kim, Y H
이무하/양승용/이철호/김철진/Lee, M H/Yang, S Y/Lee, C H/Kim, C J
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Abstract
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The extrusion characteristics of pork rind mixed with corn flour were investigated. The blends of pork rind to corn flour in the ratio of 1 : 2, 1 : 1, 2 : 1 and 3 : 1(w/w) were made and each blend was dried up to 5, 10 and 15% moisture content. The blends were extruded by single screw extruder. The extrusion characteristics of each extrudate were as follow. The highest value of expansion ration was attained by mixing pork rind and corn flour in the ratio of 1 : 1, containing 5% moisture content As the rind content to the corn flour mixture was increased, the bulk density, water absorption index, breaking stregth and redness, of the extradate increased, but the lightness and yellowness decreased. It was concluded that a high quality snack food could by produced by extrusion-cooking the mixture of pork rind and corn flour.
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KEYWORD
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