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.
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.
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
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
Teacher of Department of Agro-Industry, Faculty
of Science and Agriculture Technology,
Owner of the
Patent Status: patent pending
4. Business intention Looking for investor