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Meat
Pickles
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Product :
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Process for making pickles from fish, prawn,
chicken and mutton.
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Application :
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As food adjunct.
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Feature :
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Fleshy meats are suitable for the preparation
of pickle. Dressed and filleted meats are cut
into 25 mm cubes, marinated with salt and vinegar.
The marinated meat cubes are fried in oil and
treated again with acid and salt. Boiled tamarind
pulp, sugar syrup made in vinegar, fried ginger
and garlic pieces and powdered spices (red chillies,
turmeric, cloves, cinnamon, cumin, mustard) are
mixed with the treated fish/meat cubes and transferred
to bottles. The bottles are covered with oil.
The pickle is shelf-stable for one yr at room
temp.
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Commercialisation :
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Commercialised.
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Economy :
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0.1 tpd.
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Investment :
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Rs. 7 lakh.
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Equipment :
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Refrigerator, SS vessels, frying pans and stoves.
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Raw materals :
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Fish, meat, salt, vinegar, spices and oil.
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Contact Person :
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The Director
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Central Food Technological Research Institute.
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