Patent Publication Number: US-2018027850-A1

Title: Systems and methods for preparing pork rinds

Description:
BACKGROUND 
     The disclosed subject matter relates to systems and methods for preparing food, such as, for example, a crunchy meat snack. More particularly, the disclosed subject matter relates to systems and methods for preparing a pork rind, and systems and methods for preparing a pork rind with a flat shape. 
     Snacks are a small portion of food, which are eaten between meals such as, a breakfast meal and a lunch meal, or a lunch meal and a dinner meal, and the like. A number of snacks that are available in the market include, but not restricted to, nuts, potato chips, tostadas, popcorns, pies, cakes, and the like. These snacks have a crunchy taste with a variety of characteristics such as, a color, a flavor, a texture, and the like. However, consumers, nowadays are eating junk food instead of healthy snacks. Generally, the junk foods often contain: sugar, starch, flour, potatoes, grains and/or unhealthy fats, etc. that are considered unhealthy food products. Junk foods have low nutritional value and are highly processed food that contains harmful synthetic chemicals. Consumption of these foods can contribute to a number of health problems. 
     SUMMARY 
     Generally, many consumers prefer to eat tostadas as a snack or to combine it with a number of food products. Tostadas may also be eaten as meal (or part of a meal). The standardized, usually round shape of the tostadas allow consumers to place a number of toppings on the surface of the tostadas before consuming as the toppings add flavors to the tostadas as per the consumer&#39;s preferred taste. Further, the tostadas provide crunchy and salty taste that combines with the toppings to give a soothing taste to the consumers. However, the tostadas are primarily made from corn, and therefore are rich in carbohydrates. 
     Over consumption of the food products that are rich in carbohydrates may contribute to metabolic problems, such as, heart diseases, diabetes, and so forth. Therefore, due to the detrimental aspects of carbohydrates in food products, consumers are now following a diet that is substantially lower in carbohydrates. Such a diet is referred to as a low-carb diet. One of the challenges encountered by those eating a low-carb diet is finding a substitute for tostadas, potato chips, corn chips, crackers, and the like. 
     A food product consumed by consumers in large quantity is pork rind that is also a well-known snack. The pork rind is made up of the skin of a pig. The pork rind can also be known as, but not restricted to, pork scratching, chicharron, or pork crackling. The pork rind can be used, but not restricted to, in sausages to improve its consistency, as a fried or roasted pork rind snack, and so forth. Pork rinds are considered a low-carb food and may be used as an alternative to tostadas, and the like. Also, the pork rinds provide a similar crunchy sensation as the tostadas, potato chips, corn chips and crackers, and the like. 
     In some related arts, the shapes of pork rinds do not allow consumers to add toppings on the surface of the pork rinds as conveniently as in the case of tostadas. Therefore, the pork rinds lack a standardized shape for adding toppings. 
     It may therefore be beneficial to provide snacks or food products, that address at least one of the above issues. For example, it may be beneficial to provide food products that have low carbohydrates, provide a substitute of tostadas, and may be considered as a healthy snack. 
     It may therefore be beneficial to provide systems and methods for preparing low-carb snacks that address at least one of the above issues and/or other disadvantages. In particular, it may be beneficial to provide systems and methods for preparing pork rinds. 
     It may be beneficial to provide a system and a method for removing excess fat from raw pork skin before preparing pork rinds in order to achieve the discussed thin shape. In particular, it may be beneficial to provide low-carb pork rinds. 
     It may therefore be beneficial to provide a system and a method for preparing pork rinds having a standardized shape. In particular, it may be beneficial to provide pork rinds with a flat shape to add seasonings and/or toppings on the pork rinds. 
     It may therefore be beneficial to provide a system and a method for packaging the pork rinds. For example, it may be beneficial to wrap the pork rinds in a package for consumer use. 
     Some embodiments are therefore directed to a method for preparing a plurality of pork rinds. The method can include slicing a raw pork skin into a cuboidal shape; slicing the cuboidal-shaped raw pork skin into a plurality of rectangular-shaped pork skin pieces, wherein each of the plurality of pork skin pieces has a substantially rectangular shape with a predefined length and a predefined width; placing each of the plurality of rectangular-shaped pork skin pieces between a two members of a metal mold, wherein each of the members of the metal mold are detachably connected to each other; immersing the metal mold encasing the plurality of pork skin pieces into a vat at least partially filled with a cooking medium; heating the cooking medium to a predefined temperature for a predefined time duration to fry the plurality of pork skin pieces into a plurality of pork rinds; removing the plurality of pork rinds from the metal mold; and wrapping each of the plurality of pork rinds in a package. 
     Some other embodiments are directed to a method for preparing a plurality of pork rinds. The method can include: slicing a raw pork skin into a cuboidal shape; hanging the cuboidal-shaped raw pork skin in a heated room at a predefined temperature to achieve desired moisture content; slicing the cuboidal-shaped raw pork skin into a plurality of rectangular-shaped pork skin pieces, wherein each of the plurality of pork skin pieces has a substantially rectangular shape with a predefined length and a predefined width; placing each of the plurality of rectangular-shaped pork skin pieces between a two members of a metal mold, wherein each of the members of the metal mold are detachably connected to each other; immersing the metal mold encasing the plurality of pork skin pieces into a vat at least partially filled with a cooking medium; heating the cooking medium to a predefined temperature for a predefined time duration to fry the plurality of pork skin pieces into a plurality of pork rinds; removing the plurality of pork rinds from the metal mold; and wrapping each of the plurality of pork rinds in a package. 
     Yet other embodiments are directed to a system for preparing a plurality of pork rinds. The system can include a cutter that is configured to slice a raw pork skin into a cuboidal shape. The system can also include a hanging assembly that is configured to hang the raw pork skin in a heated room at a predefined temperature to achieve desired moisture content. The system can also include a slicing table that is configured to slice the cuboidal-shaped raw pork skin into a plurality of rectangular-shaped pork skin pieces, wherein each of the plurality of pork skin pieces has a substantially rectangular shape with a predefined length and a predefined width. The system can also include a metal mold that includes two members detachably connected to each other, wherein the two members is configured to receive each of the plurality of rectangular-shaped pork skin pieces there between in a connected state. The system can also include a vat that is configured to at least partially receive the metal mold encasing the plurality of pork skin pieces therein, wherein the vat is at least partially filled with a cooking medium. The system can also include a heating unit that is configured to heat the cooking medium to a predefined temperature for a predefined time duration to fry the plurality of pork skin pieces into a plurality of pork rinds. The system can also include a packing unit that is configured to wrap each of the plurality of pork rinds in a package. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       The disclosed subject matter of the present application will now be described in more detail with reference to exemplary embodiments of the apparatus and method, given by way of example, and with reference to the accompanying drawings, in which: 
         FIG. 1A  is a plan view of a minimum dimension and a maximum dimension of a pork rind in accordance with the disclosed subject matter. 
         FIG. 1B  is a cross-sectional view of a minimum thickness and a maximum thickness of the pork rind in accordance with the disclosed subject matter. 
         FIG. 1C  is a plan view of exemplary shapes of the pork rind in accordance with the disclosed subject matter. 
         FIG. 2A  is a plan view of a slicing table in accordance with the disclosed subject matter. 
         FIG. 2B  is a cross sectional view of the slicing table in accordance with the disclosed subject matter. 
         FIG. 3  is a side view of a conveyer belt in accordance with the disclosed subject matter. 
         FIG. 4A  is a plan view of a metal mold illustrating casings to hold the pork rinds in accordance with the disclosed subject matter. 
         FIG. 4B  is a cross sectional view of the metal mold in accordance with the disclosed subject matter. 
         FIG. 5  is a cross sectional view of a vat for frying the pork rinds in accordance with the disclosed subject matter. 
         FIG. 6A  is a front view of a packaging unit to wrap the pork rinds in accordance with the disclosed subject matter. 
         FIG. 6B  is a side view of the packaging unit to wrap the pork rinds in accordance with the disclosed subject matter. 
         FIG. 7  is a flowchart of a procedure for preparing pork rinds in accordance with the disclosed subject matter. 
         FIG. 8  is a flowchart of another procedure for preparing pork rinds in accordance with the disclosed subject matter. 
         FIG. 9  is an electronic system for preparing pork rinds in accordance with the disclosed subject matter. 
     
    
    
     DETAILED DESCRIPTION OF EXEMPLARY EMBODIMENTS 
     A few inventive aspects of the disclosed embodiments are explained in detail below with reference to the various figures. Exemplary embodiments are described to illustrate the disclosed subject matter, not to limit its scope, which is defined by the claims. Those of ordinary skill in the art will recognize a number of equivalent variations of the various features provided in the description that follows. 
     I. System for Preparing Pork Rind 
     Embodiments of the disclosed subject matter provides a system and a method for preparing pork rinds. More specifically, embodiments of the disclosed subject matter disclose a method for preparing pork rinds that are low in carbohydrates. Also, embodiments of the disclosed subject matter disclose a method for preparing pork rinds that are a substitute of tostadas. More particularly, the pork rinds that are prepared by the embodiments of the disclosed subject matter may be similar to corn-based tostadas. However, the pork rinds of the disclosed subject matter are healthier than the tostadas. Although the use of pork is disclosed herein, it is envisioned that the embodiments include other foods such as, for example, chicken, mutton, beef or the like, without departing from the scope of the invention. 
     In some embodiments, a system for preparing pork rinds may include a cutter or knife blades for slicing a raw pork skin. In other embodiments, different cuts of pork may be used instead of or in addition to pork skin, such as, for example, pork ribs. As shown in  FIG. 1C , the raw pork skin may be sliced into a number of different desired shapes. In some embodiments, the desired shape of the raw pork skin may include, but not restricted to, a cube, a rectangular cuboid, and the like. However, embodiments are intended to include or otherwise cover any shape of the raw pork skin that may be beneficial. For example, the raw pork skin may have a shape similar to potato chips, corn chips, crackers, tostadas, and the like. In some embodiments, the raw pork skin may be sliced into a predefined dimension having a predefined length, width and thickness. The predefined length of the raw pork skin may be in the range of between about two inches and six inches. Also, the predefined width of the raw pork skin may be in the range of between about two inches and six inches. The predefined thickness of the raw pork skin may be in the range of between about 3/32 inch and a maximum of ¼ inch.  FIG. 1A  illustrates a plan view of minimum and maximum dimensions of a pork rind in accordance with the disclosed subject matter. The minimum dimension  12  that is a length or a width of the raw pork skin may be two inches and the maximum dimension  14  that is a length or a width of the raw pork skin may be six inches. 
     Further,  FIG. 1B  illustrates a cross-sectional view of a minimum thickness and a maximum thickness of the pork rind in accordance with the disclosed subject matter. The minimum thickness  16  of the raw pork skin may be 3/32 inch and the maximum thickness  18  of the raw pork skin may be ¼ inch. 
     In some embodiments, the perimeter of the raw pork skin may be sliced into the desired shape with a surface area in the range of between about two inches squared and six inches squared. As shown in  FIG. 1C , the perimeter of the raw pork skin may be sliced into a shape such as, but is not restricted to, a square, a triangle, or an oval. In an exemplary scenario, the square shaped raw pork skin may be a substitute for cracker snacks. In another exemplary scenario, the triangle shaped raw pork skin may be a substitute for corn chips, or an oval shaped raw pork skin may be considered as a substitute for potato chips. However, embodiments are intended to include or otherwise cover any shape of the perimeter of the raw pork skin that may be beneficial. 
     In some embodiments, the cutter or knife blades  22  are attached to a slicing table  20 .  FIG. 2A  is a plan view of the slicing table  20  in accordance with the disclosed subject matter. The slicing table  20  may be used to slice the raw pork skin into a desired width with predefined dimensions. In an exemplary scenario, the length of the slicing table  20  is about three feet two inches and the width of the slicing table  20  is about two feet two inches. The raw pork skin may be placed on a rail  26  of the slicing table  20  as per a skin clamp start position  24   a  and a skin clamp end position  24   b.  The skin clamp start position  24   a  and the skin clamp end position  24   b  may be indicated by markings on the slicing table  20 . The slicing table  20  may include knife blades  22  that may be one inch in width. 
       FIG. 2B  is a cross sectional view of the slicing table in accordance with the disclosed subject matter. A top clamp  24 , that is located at the skin clamp start position  24   a,  may be used to clamp the raw pork skin by using one or more pins  28  attached with the rail  26 . The one or more pins  28  may secure the raw pork skin to the slicing table  20 . The raw pork skin may then be sliced into the desired width in the range of between about two inches and six inches. 
     Further, the raw pork skin may be placed on a conveyer  30  to slice the raw pork skin in a predefined or desired length.  FIG. 3  is a side view of the conveyer  30  in accordance with the disclosed subject matter. The raw pork skin, after being sliced into the desired width, is placed on the conveyer  30  in order to slice it into a predefined length. The conveyer  30  includes a conveyer belt  32  that moves in a direction to move the raw pork skin by using pulleys  34 . The raw pork skin may be forwarded to a chopping blade  36  to chop and/or slice the raw pork skin into the predefined length. The raw pork skin may be sliced into the predefined length in the range of between about two inches and six inches. In an exemplary embodiment, the raw pork skin may be sliced having a length of about four inches. After slicing the raw pork skin into the predefined length, the raw pork skin pieces are collected in a catch tray  38 . 
     Further, in some embodiments, seasonings are added to the collected raw pork skin pieces in the catch tray  38 . The seasonings may include, but not restricted to, edible salt, black pepper, red chili, colorant, smoke, preservatives (e.g., sodium phosphates), spices, and the like, or a combination thereof. However, embodiments of the disclosed subject matter are intended to include, or otherwise cover any type of seasonings that may be beneficial to add flavor, texture, color, and the like to the raw pork skin pieces. The seasonings may be dry, and/or wet in order to add flavor to the raw pork skin pieces. 
     In some embodiments, the raw pork skin pieces may be placed into a metal mold  40 .  FIG. 4A  is a plan view of the metal mold  40  illustrating a casing of two members to hold the pork rinds in accordance with the disclosed subject matter. The metal mold  40  may be, but not restricted to, a stainless steel mold, an aluminum mold, and the like. However, embodiments of the disclosed subject matter are intended to include and/or otherwise cover any metal mold that may be beneficial. In some embodiments, the metal mold  40  may be one foot six inches in length and 2 feet in width. The metal mold  40  may include two members (not shown) to hold the raw pork skin pieces between them. The two members of the metal mold  40  are detachably connected to each other. In some embodiments, the spacing between the two members of the metal mold  40  may be between the range of about 1/16 inch to about ½ inch in order to accommodate expansion of the pork skin pieces. 
     In some embodiments, the metal mold  40  may have sections  42  such that each of the sections  42  hold a raw pork skin piece. The metal mold  40  is divided into multiple sections  42  by a divider  44 . In an exemplary embodiment, the metal mold  40  is divided into 12 equal sections having a width in the range of between about 1/16 inch to about ½ inch. In alternate embodiments, the metal mold  40  may be divided into 10 equal sections. However, embodiments of the disclosed subject matter are intended to include, or otherwise cover any number of sections that may be beneficial to hold the raw pork skin pieces. 
     After placing the raw pork skin pieces into the sections of the metal mold  40 , the two members of the metal mold  40  are locked through a hinge  46  and a locking mechanism  48 , as shown in  FIG. 4B . In an exemplary embodiment, the locking mechanism  48  may be a hydraulic cylinder that may be used to close the metal mold  40 . 
     The system further includes a heating unit for frying the pork rinds.  FIG. 5  illustrates a cross sectional view of the heating unit  50  for frying the raw pork skin pieces in accordance with the disclosed subject matter. In some embodiments, the heating unit  50  includes a vat  52  that is at least partially filled with a cooking medium  54 . In some embodiments, the vat  52  may have width in the range of between about four feet and six feet. The height of the vat  52  may be in the range of between about two feet four inches and three feet. However, embodiments of the disclosed subject matter may be intended to include and/or cover any dimensions of the vat  52  that may be beneficial to fry the raw pork skin pieces. Further, the dimensions of the vat  52  may be such that the vat  52  can at least partially receive one or more of the metal molds  40  therein. 
     In some embodiments, the cooking medium  54  may be, but not restricted to, pork lard. The smoke point of the pork lard is between the range of about 250 to 424 degrees Fahrenheit (° F.). In alternate embodiments, the cooking medium  54  may be, but not restricted to, oil that may be beneficial to fry the raw pork skin pieces. However, embodiments of the disclosed subject matter may intend to include and/or cover any type of cooking medium that may be beneficial to fry the raw pork skin pieces. 
     The heating unit  50  may also include a hanger  56  having multiple clamp molds  58  that may be configured to secure the metal molds  40  and submerge the metal molds  40  into the cooking medium  54 . The metal molds  40  may be submerged into the vat  52  containing the cooking medium  54  that is heated to a predefined temperature, and predefined temperature maintained for a predetermined time duration. In some embodiments, the predefined temperature of the cooking medium  54  is between the range of about 300 to 400 degrees Fahrenheit (° F.). In some embodiments, the predefined time duration for frying the raw pork skin pieces may be between the range of about 10 seconds to 30 seconds. The raw pork skin pieces are fried till the time desired moisture content and texture is achieved. When the raw pork skin pieces are fried in the vat  52  partially filled with the cooking medium  54 , the raw pork skin pieces become pork rinds. 
     Further, the system includes a packaging unit  60  for wrapping the pork rinds in packages.  FIG. 6A  is a front view of the packaging unit  60  to wrap the pork rinds in accordance with the disclosed subject matter. In some embodiments, the packaging unit  60  may include a brown cardboard  62  as an outer package for the pork rinds. The width of the brown cardboard  62  may be in the range of between about six inches to eight inches. The length of the brown cardboard  62  may be in the range of between about four inches to six inches. The dimensions of the brown cardboard  62  used in the packaging unit  60  are for exemplary purpose only.  FIG. 6B  is a side view of the packaging unit  60  to wrap the pork rinds in accordance with the disclosed subject matter. Each of the length and width of the packaging unit  60  may be in the range of between about four inches to six inches. However, embodiments of the disclosed subject matter are intended to include and/or cover any dimensions of the packaging that may be beneficial to wrap the pork rind. 
     Also, a clear acetate film  64  may be used on the package to view the pork rinds. Each of the length and width of the acetate film  64  may be in the range of between about four inches to six inches. The dimensions of the acetate film  64  used in the packaging unit  60  are for exemplary purpose only. However, embodiments of the disclosed subject matter are intended to include and/or cover any dimension of the packaging that may be beneficial for viewing of the pork rind. 
     The package of the pork rinds is such that the moisture and crunchiness of the pork rinds remains intact resulting in a longer shelf life. The brown cardboard  62  and the acetate film  64  used in the packaging unit  60  are for exemplary purpose only. However, embodiments of the disclosed subject matter are intended to include and/or cover any type of packaging material that may be beneficial to wrap the pork rinds. 
     II. Method for Preparing Pork Rinds 
       FIG. 7  is a flowchart of a procedure  66  for preparing pork rinds in accordance with the disclosed subject matter. This flowchart is merely provided for exemplary purposes, and embodiments are intended to include or otherwise cover any methods or procedures for preparing pork rinds. 
     In accordance with the flowchart of  FIG. 7 , at step  68 , a raw pork skin is sliced into a desired shape. The desired shape of the raw pork skin may include, but not restricted to, a cube, a rectangle, and the like. In an exemplary embodiment, the raw pork skin may be sliced into a cuboidal shape. However, embodiments are intended to include or otherwise cover any shape of the raw pork skin that may be beneficial. In some embodiments, the raw pork skin may be sliced into predefined dimensions having a predefined length, width and thickness. The predefined length of the raw pork skin may be in the range of between about two inches and six inches. Also, the predefined width of the raw pork skin may be in the range of between about two inches and six inches. The predefined thickness of the raw pork skin may be in the range of between about 3/32 inch and maximum of ¼ inch. In some embodiments, fat from the raw pork skin is removed until the predefined thickness in the range of between about 3/32 inch and maximum of ¼ inch is achieved. Embodiments are intended to include or otherwise cover any techniques, including known, related art, and/or later developed technologies to slice the raw pork skin. 
     In some embodiments, the perimeter of the raw pork skin may be sliced into the desired shape with a surface area in the range of between about two inches squared and six inches squared. 
     Further, in some embodiments, the raw pork skin may be sliced into a flat shaped pork skin. The flat shape of the raw pork skin may hold various toppings. 
     Further, the flat-shaped raw pork skin may be hung in a heated environment to achieve the desired moisture content. In some embodiments, the desired moisture content of the raw pork skin may be in the range between about 5% to 20% by weight. However, embodiments of the disclosed subject matter may intend to include and/or otherwise cover any weight of moisture content that may be beneficial. 
     Next, at step  70 , the raw pork skin is sliced into pork skin pieces with desired dimensions. In the above exemplary embodiment, the cuboidal shaped raw pork skin is sliced into the pork skin pieces. In some embodiments, each of the pork skin pieces has a substantially rectangular shape with a predefined length and a predefined width. The predefined length of each of the pork skin pieces may be in the range between about six inches and the predefined width of each of the pork skin pieces may be in the range between about six inches. 
     Further, seasonings may be added to each of the pork skin pieces to add flavor, texture, color, and the like or a combination thereof. The seasonings may include, but not restricted to, edible salt, black pepper, red chili, colorant, smoke, preservatives (e.g., sodium phosphates), spices, and the like, or combination thereof. However, embodiments of the disclosed subject matter are intended to include, or otherwise cover any type of seasonings that may be beneficial. The seasonings may be dry, and/or wet in order to add flavor to the raw pork skin pieces. 
     Next, at step  72 , the pork skin pieces are placed in a metal mold, such as the metal mold  40 . As discussed above, the metal mold may be, but not restricted to, a stainless steel mold, an aluminum mold, and the like. The metal mold may include two members between which the pork skin pieces are placed. The members of the metal mold  40  are detachably connected to each other. 
     At step  74 , the metal mold is immersed in a vat that is filled with a cooking medium. In some embodiments, the vat is partially filled with the cooking medium. The cooking medium may be, but not restricted to, pork lard. The smoke point of the pork lard is between the range of about 250 to 424 degree Fahrenheit (° F.). In alternate embodiments, the cooking medium may be, but not restricted to, oil that may be beneficial to fry the pork rinds. However, embodiments of the disclosed subject matter may intend to include and/or cover any type of cooking medium that may be beneficial to fry the raw pork skin pieces. 
     Thereafter at step  76 , the cooking medium is heated to a predefined temperature for a predefined time duration. In some embodiments, the predefined temperature of the cooking medium is between the range of about 300 to 400 degree Fahrenheit (° F.). In some embodiments, the predefined time duration for frying the raw pork skin pieces may be between the range of about 10 seconds to 30 seconds. The raw pork skin pieces are fried till the time desired moisture content and texture is achieved. When the raw pork skin pieces are fried in the vat partially filled with the cooking medium, the raw pork skin pieces become pork rinds. 
     Further, the pork rinds are removed from the metal mold, at step  78 . The pork rinds are then wrapped in a package, at step  80 , for consumer use. In some embodiments, the pork rinds may be wrapped in an acetate film to view the pork rinds and in a brown cardboard. 
     III. Alternate Method for Preparing Pork Rinds 
       FIG. 8  is a flowchart of an alternate procedure  82  for preparing pork rinds in accordance with the disclosed subject matter. This flowchart is merely provided for exemplary purposes, and embodiments are intended to include or otherwise cover any methods or procedures for preparing pork rinds. 
     In accordance with the flowchart of  FIG. 8 , at step  84 , a raw pork skin is sliced into a desired shape. The desired shape of the raw pork skin may include, but not restricted to, a cube, a rectangle, and the like. In an exemplary embodiment, the raw pork skin may be sliced into a cuboidal shape. However, embodiments are intended to include or otherwise cover any shape of the raw pork skin that may be beneficial. In some embodiments, the raw pork skin may be sliced into a predefined dimension having a predefined length, width and thickness. The predefined length of the raw pork skin may be in the range of between about two inches and six inches. Also, the predefined width of the raw pork skin may be in the range of between about two inches and six inches. The predefined thickness of the raw pork skin may be in the range of between about 3/32 inch and maximum of ¼ inch. In some embodiments, fat from the raw pork skin is removed until the desired thickness in the range of between about 3/32 inch and maximum of ¼ inch is achieved. Embodiments are intended to include or otherwise cover any techniques, including known, related art, and/or later developed technologies to slice the raw pork skin. 
     Further, in some embodiments, the raw pork skin may be sliced into a flat shaped pork skin. The flat shape of the raw pork skin may hold various toppings. 
     Further, the flat-shaped raw pork skin may be hung in a heated environment to achieve the desired moisture content. In some embodiments, the desired moisture content of the raw pork skin may be in the range between about 5% to 20% by weight of the pork skin. However, embodiments of the disclosed subject matter may intend to include and/or otherwise cover any weight of moisture content that may be beneficial. 
     Next, at step  86 , the raw pork skin is sliced into pork skin pieces with desired dimensions. In the above exemplary embodiment, the cuboidal shaped raw pork skin is sliced into the pork skin pieces. In some embodiments, each of the pork skin pieces has a substantially rectangular shape with a predefined length and a predefined width. The predefined length of each of the pork skin pieces may be in the range between about 2 inches and 6 inches and the predefined width of each of the pork skin pieces may be in the range between about 2 inches and 6 inches. 
     Further, seasonings may be added to each of the pork skin pieces to add flavor, texture, color, and the like, or a combination thereof. The seasonings may include, but not restricted to, edible salt, black pepper, red chili, colorant, smoke, preservatives (e.g., sodium phosphates), spices, and the like, or a combination thereof. However, embodiments of the disclosed subject matter are intended to include, or otherwise cover any type of seasonings that may be beneficial. The seasonings may be dry, and/or wet in order to add flavor to the raw pork skin pieces. 
     Next, at step  88 , the pork skin pieces are placed in a metal mold, such as the metal mold  40 . As discussed above, the metal mold may be, but not restricted to, a stainless steel mold, an aluminum mold, and the like. The metal mold may include two members between which the pork skin pieces are placed. The members of the metal mold  40  are detachably connected to each other. 
     At step  90 , the metal mold is immersed in a vat that is filled with a cooking medium. In some embodiments, the vat is at least partially filled with the cooking medium. The cooking medium may be, but not restricted to, pork lard. The smoke point of the pork lard is between the range of about 300 to 400 degrees Fahrenheit (° F.). In alternate embodiments, the cooking medium may be, but not restricted to, oil that may be beneficial to fry the pork rinds. However, embodiments of the disclosed subject matter may intend to include and/or cover any type of cooking medium that may be beneficial to fry the raw pork skin pieces. 
     Thereafter at step  92 , the cooking medium is heated to a predefined temperature, and the predefined temperature is maintained for a predefined time duration. In some embodiments, the predefined temperature of the cooking medium is between the range of about 300 to 400 degrees Fahrenheit (° F.). In some embodiments, the predefined time duration for frying the raw pork skin pieces may be between the range of about 10 seconds to 30 seconds. The raw pork skin pieces are fried till the time desired moisture content and texture is achieved. When the raw pork skin pieces are fried in the vat partially filled with the cooking medium, the raw pork skin pieces become pork rinds. 
     Next, at step  94 , it is determined whether the pork skin pieces are fried for a predetermined time duration. In case, the pork skin pieces are not fried to the predefined time duration, then the process  82  returns to step  92 . In case, the pork skin pieces are not fried for the predefined time duration, then the process  82  proceeds to step  96 . 
     At step  96 , the pork rinds are removed from the metal mold. Embodiments of the disclosed subject matter are intended to include or otherwise cover any techniques, including known, related art, and/or later developed technologies to remove the pork rinds from the metal mold. In addition, in some embodiments, one or more seasonings may be added to the pork rinds. The seasonings may include, but not restricted to, oregano, yeast, paprika, sugar, vinegar powder, and the like. However, embodiments of the disclosed subject matter may be intended to include and/or cover any type of seasonings that may be beneficial to add texture, flavor, color, and the like. 
     At step  98 , the pork rinds are wrapped in a package. In some embodiments, the pork rinds may be wrapped in a brown cardboard with an acetate film to allow a consumer to view the pork rinds in packaged state. However, embodiments of the disclosed subject matter may be intended to include and/or cover any type of packaging material that may be beneficial to increase shelf life and retain moisture content in the pork rinds. 
     IV. Computer System for Preparing Pork Rinds 
       FIG. 9  illustrates an exemplary electronic system  100  upon which some embodiment of the disclosed subject matter can be implemented. In fact, embodiments of the disclosed subject matter are intended to include or otherwise cover any type of electronic system, including known, related art, and/or later developed technologies. The electronic system  100  includes an electronic device  102  that can be programmed, for example, via computer program code or instructions to prepare pork rinds described in the disclosed subject matter. The electronic device  102  can include a communication mechanism such as a bus  104  to pass data between internal and external components of the electronic system  100 . The data can be represented as a physical expression of a measurable phenomenon, typically electric voltages, but can include, in some certain embodiments, such phenomena as magnetic, electromagnetic, pressure, chemical, biological, molecular, atomic, sub-atomic and quantum interactions. The electronic system  100 , or a portion thereof, constitutes a means for performing one or more steps for preparing pork rinds. 
     The bus  104  can include one or more parallel conductors of data so that the data can be transferred quickly among communication devices coupled to the bus  104 . In some embodiments, a processor  106  is coupled with the bus  104  for processing the data. However, one processor  106  shown in  FIG. 9  is for illustration purpose only. However, some alternate embodiments of the disclosed subject matter can include more than one processor. 
     The processor  106  can perform a set of instructions on the data as specified by computer program code related to prepare the pork rinds. In an exemplary embodiment, the processor  106  may execute instructions for determining predefined temperature and/or predefined time duration for every stage for preparing the pork rinds. In some embodiments, the processor  106  can be implemented as mechanical, electrical, magnetic, optical, chemical, or quantum components, among others, alone or in combination. 
     The electronic device  102  can also include a memory  108 . In certain embodiments, the memory  108  can be coupled to the bus  104 . In some embodiments, the memory  108  can be, but not restricted to, a Random Access Memory (RAM), a Read only Memory (ROM) or any other dynamic or static storage device, stores information including processor instructions for storing data and instructions to be executed by the processor  106 . In some embodiments, the memory  108  can include a volatile storage that can lose the data and instructions stored thereon when power is lost. In alternate embodiments, the memory  108  can include a non-volatile (persistent) storage device, such as a magnetic disk, a solid state disk, optical disk or flash card, for storing data, including instructions, that persists even when the electronic device  102  is turned off or otherwise loses power. 
     The electronic system  100  can include an external input/output device  110 , such as a keyboard including alphanumeric keys operated by a human user, a microphone, a mouse, a joystick, a game pad, a stylus pen, a touch screen, a sensor, etc. for providing the predefined temperature and time duration to the bus  104 . In some embodiments, external devices can be coupled to the bus  104 , can be used primarily for interacting with users, can include a display  112 . In certain embodiments, the display  112  can be, but not restricted to, a Cathode Ray Tube (CRT), a Liquid Crystal Display (LCD), a Light Emitting Diode (LED) display, an organic LED (OLED) display, an active matrix display, an Electrophoretic Display (EPD), a plasma screen, etc. Further, in some embodiments, the display  112  can be a touch-enabled display such as a capacitive screen or a resistive screen for providing the instructions to the electronic device  102 . 
     In some embodiments, special purpose hardware, such as an Application Specific Integrated Circuit (ASIC)  114  can be coupled to the bus  104 . The ASIC  114  can be configured to perform operations that cannot be performed by the processor  106  quickly enough for special purposes. 
     The electronic device  102  can also include a communication interface  116  coupled to the bus  104 . The communication interface  116  can provide a one-way or two-way communication coupling to a variety of external devices, such as, but not restricted to, choppers, conveyers, and the like. Embodiments are intended to include or otherwise cover any type of communication interface, including known, related art, and/or later developed technologies. 
     The electronic device  102  may also include a database  118  for storing the data. In some other embodiments, the database  118  can be used to store predefined parameters such as, but not restricted to, temperature, time duration, required moisture content, and the like. Embodiments are intended to include or otherwise cover any type of database, including known, related art, and/or later developed technologies. However, some alternate embodiments of the disclosed subject matter can employ more than one database  84 . 
     V. Alternative Embodiments 
     While certain embodiments of the invention are described above, and  FIGS. 1-9  disclose the best mode for practicing the various inventive aspects, it should be understood that the invention can be embodied and configured in many different ways without departing from the spirit and scope of the invention. 
     Embodiments are disclosed above in the context of pork rinds. However, embodiments are intended to cover methods and systems for preparing the pork rinds. 
     Embodiments are also intended to include or otherwise cover methods of preparing pork rinds disclosed above. The systems and methods for preparing pork rinds include or otherwise cover processors and computer programs implemented by processors used to process raw pork skins disclosed above. 
     Embodiments are also intended to include or otherwise cover methods of preparing low-carb pork rinds disclosed above. Embodiments further include systems and methods for preparing low-carb pork rinds that are considered as a healthy snack. 
     Embodiments are also intended to include or otherwise cover methods of preparing pork rinds disclosed above. Embodiments further include systems and methods for preparing flat-shaped pork rinds with added seasonings. 
     Embodiments are also intended to include or otherwise cover methods of preparing pork rinds disclosed above. The systems and methods for preparing flat-shaped pork rinds include or otherwise cover processors and computer programs implemented by processors used to process the flat-shaped pork rinds disclosed above. 
     Exemplary embodiments are intended to cover all software or computer programs capable of enabling processors to implement the above operations, designs and determinations. Exemplary embodiments are also intended to cover any and all currently known, related art or later developed non-transitory recording or storage mediums that record or store such software or computer programs. Exemplary embodiments are further intended to cover such software, computer programs, systems and/or processes provided through any other currently known, related art, or later developed medium (such as transitory mediums, carrier waves, etc.), usable for implementing the exemplary operations of preparing pork rinds disclosed above. 
     While the subject matter has been described in detail with reference to exemplary embodiments thereof, it will be apparent to one skilled in the art that various changes can be made, and equivalents employed, without departing from the scope of the invention. All related art references discussed in the above Background section are hereby incorporated by reference in their entirety.