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Poultry Dressing
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Product :
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Production of dressed poultry/cut?up portions.
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Application :
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Clean and hygienic product in convenient form,
utilisation of waste.
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Feature :
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The process involves antemortem inspection, slaughtering,
scalding, defeathering, singeing, evisceration
and post? mortem inspection. The edible internal
organs are separated, washed and packed separately.
The carcasses are washed, packed and chilled in
crushed ice for further storage. The marketing
of dressed chicken is done in fresh, chilled or
frozen form. It is also feasible to market in
cut up portions like half chicken, drumstick,
thigh, back breast and wing.
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Commercialisation :
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Commercialised.
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Economy :
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50 birds/day.
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Investment :
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Rs. 4 lakh.
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Equipment :
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Killing cones with bleeding trough, scalder,
plucker, wash tank with overflow, chopping block,
eviscerating table, chilling tanks, draining rack
with speckles, packaging table, cutting knives,
singer, balances, ice?crusher and deep freezer.
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Raw materals :
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Poultry birds.
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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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