Orathai BUNTHAWONG: Microwavable
Crispy Pork Rind
1. The Invention
Title: Microwavable Crispy Pork Rind (Kab Moo)
The problem the inventor(s)
wanted to solve
This research was based on the
microwavable crispy pork rind product by avoid fried process to reduce fat
content and improve consumption.
Description.
The main purpose of
this invention, which was to the crispy pork rind
product without deep-fat frying process to reduce fat content and oxidation
process in product that make more safety to the consumers.
Temperatures
and time for baking process of crispy pork rind were studied by using microwave oven.
Presentation.
Puffed product or snack product, swell and crisp. Put instant product in microwave oven. Set power of microwave oven
on HIGH. Set timer for 1-3 minutes or on popcorn setting. Product was
expanding. Its does not pop like popcorn. Its was slowly expanding as its contents were bombarded with
deadly microwaves.
Fields of application
Agro-Industry
Advantages
Product was to the crispy pork rind
product without deep-fat frying process to reduce fat content and oxidation
process in product that make more safety to the consumers and improve consumption.
Stage of development.: Prototype
Documentation available: No
2. The inventor
Name Orathai BUNTHAWONG
Self introduction.
Teacher of Department of Agro-Industry, Faculty
of Science and Agriculture Technology,
E-mail:orathai_bun@hotmail.com
Owner of the
invention? Yes
3. Protection
Patent Status: patent pending
4. Business intention Looking for investor