On the Utilization of Pig Skin as a Food

Abstract

The conditions of making food from pig skin by deep frying were investigated. In order to raise the swelling rate by deep frying the following method gave a good result: a pig skin was primarily put in the oil whose temperature was 60°C-70°C and taken out when the temperature reached to 110°C after about 10 min. The skin was then fried under the following conditions for 21 min. at 130°C, for 9 min. at 140°C or for 6 min. at 150°C. The swelling multiple was raised up to 18 times. No significant effect was obtained by the pretreatment of the pig skin with buffer solution of different pH value or swelling agent such as ammonium carbonate solution. The component of amino acids of the processed pig skin did not show any particular change to reduce its value as a food. The digestivity of the fried pig skin was remarkably improved up to 96.8% comparing with non-treated pig skin 87.9%