PROCESS FOR OBTAINING FREEZE-DRIED PORK POWDER

Abstract

Process for obtaining freeze-dried pork powder, comprising: supplying boneless pork; cutting the pork into pieces; cooking the pork pieces with 2 parts water to 1 part meat pieces at 94°C for 120 min; freezing the cooked meat pieces from -30 to -40°C for 10 to 12 h; applying a vacuum while maintaining freezing from -28 to -33°C at a pressure below 80 Pa for 1 to 2 h; dehydrating the meat pieces while maintaining freezing from -28 to -33°C at a pressure of 23 to 26 Pa for 10 to 14 h; continuing to dehydrate the meat pieces by increasing the temperature from 48 to 53°C at a pressure of 23 to 26 Pa for 2 to 4 h; and grinding the dehydrated meat pieces to a mesh size of 25.