Flat Pork Rind Processing for Standardized Topping-Ready Snacks

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Solution Overview

Problem

Consumers following a low-carb diet face challenges in finding a healthy snack substitute for high-carbohydrate foods like tostadas, potato chips, and corn chips, and pork rinds lack a standardized shape for adding toppings.

Innovation Solution

A system and method for preparing pork rinds with a standardized, flat shape by slicing raw pork skin into rectangular pieces, frying them in a metal mold using a cooking medium, and packaging them for consumer use.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If pork rinds are prepared using traditional methods, then they maintain their natural irregular shape, but they cannot provide a standardized surface for adding toppings

Engineering Contradiction:

Improveability to add toppingsVSAvoidstandardized shape

Core Design Contradiction:

Ease of operationVSShape

Solution Approach 1:

The pork skin is sliced into uniform rectangular pieces before frying, establishing a standardized shape in advance that enables easy addition of toppings. This preliminary shaping action resolves the contradiction by preparing the base structure with appropriate geometry before the cooking process begins.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The slicing process transforms the natural irregular shape of pork skin into standardized rectangular pieces with controlled dimensions. By changing the geometric parameters (length, width, thickness) through precise slicing, the invention creates a uniform surface that facilitates topping addition while maintaining the low-carb advantage.

Inventive Principle:

Principle #35Parameter changes

2Shape

If pork skin is sliced into thin rectangular pieces to create flat pork rinds, then a standardized shape is achieved for adding toppings, but the structure becomes more fragile

Engineering Contradiction:

Improveflat standardized shapeVSAvoidstructural integrity

Core Design Contradiction:

ShapeVSStrength

Solution Approach 1:

The slicing parameters are optimized to create thin rectangular pieces that are flat enough for topping addition but maintain sufficient structural integrity. By controlling the thickness and aspect ratio during slicing, the invention achieves the right balance between flatness and strength.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The frying process induces phase transitions that transform the soft pork skin into a crisp, structurally stronger pork rind. The heat treatment changes the material properties, increasing rigidity and strength while maintaining the flat standardized shape, thus resolving the fragility issue.

Inventive Principle:

Principle #36Phase transitions

3Shape

If excess fat is removed from raw pork skin to achieve a thin shape, then a flat standardized pork rind is produced, but the processing time and complexity increase

Engineering Contradiction:

Improvethin flat shapeVSAvoidprocessing complexity

Core Design Contradiction:

ShapeVSDevice complexity

Solution Approach 1:

The pork skin is sliced into thin rectangular pieces before frying, which simultaneously achieves shape standardization and fat distribution control. This preliminary slicing action prepares the material in a way that facilitates even cooking and fat rendering during the frying process, reducing the need for complex post-processing steps.

Inventive Principle:

Principle #10Preliminary action

4Adaptability or versatility

If pork rinds are made with a standardized flat shape, then they can serve as a substitute for tostadas for low-carb diets, but the manufacturing process becomes more complex

Engineering Contradiction:

Improvesubstitute for tostadasVSAvoidmanufacturing process complexity

Core Design Contradiction:

Adaptability or versatilityVSDevice complexity

Solution Approach 1:

The pork skin is segmented into multiple thin rectangular pieces through slicing, creating uniform units that can be independently processed and packaged. This segmentation enables standardized production that resembles tostada manufacturing, facilitating its use as a substitute while keeping the process manageable through modular processing steps.

Inventive Principle:

Principle #1Segmentation

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

Provides a low-carb, healthy snack alternative to high-carbohydrate options with a flat shape that allows for easy addition of toppings and maintains crunchiness and flavor.

Implementation Method 1

heating the cooking medium to a predefined temperature for a predefined time duration to fry the plurality of pork skin pieces

Methodology Applied

Scientific EffectConduction (thermal): Conduction (thermal)

Implementation Method 2

heating the cooking medium to a predefined temperature for a predefined time duration to fry the plurality of pork skin pieces

Methodology Applied

Scientific EffectConvection: Convection

Data Source

PatentUS20260076397A1Systems and methods for preparing pork rinds

Publication Date: 2026.03.19 VERITAS FOOD CO LLC

AI summary

A method of preparing a plurality of substantially flat pork rinds may include lacing a raw cut of pork skin onto a conveyer belt, cutting the raw cut of pork skin into a plurality of flat-shaped pork skin pieces, dehydrating the plurality of flat-shaped pork skin pieces, holding the plurality of flat-shaped pork skin pieces within a spacing having a fixed width, and heating the plurality of flat-shaped pork skin pieces in a cooking medium to prepare a plurality of flat-shaped pork rinds.