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Post Harvest Technology :: Livestock 

CHICKEN CURRY**

Ingredients

Rehydrated chicken

100g

Salt                        

3g

Onion                   

75g

Tomato                  

50g

Garlic                    

5g

Ginger                 

5g

Garam masala  

15g

Chilly powder   

5g

Turmeric powder

3g

Pepper powder            

5g

Oil

20ml

 

 

 

 

 

 

Method

Onion, tomato, garlic and ginger was washed and cut into small pieces.  Seasoned onion, tomato, garlic and ginger in oil.  Put rehydrated chicken into the vessel and allowed to cook.  Chilly powder, garam masala powder, turmeric powder and pepper powder was added to chicken.  Cooked the meat and organoleptically evaluated.

CHICKEN EMULSION**

Boneless chicken meat

150g

Skim milk powder

3g

Pepper powder

1.5g

Salt

1.5g

Ginger and garlic paste (1:1)

3g

Corn flour

30g

Garam masala

0.75g

 

 

 

 

Method

Chicken meat was washed in running tap water and minced.  The ingredients like skim milk powder, garam masala, ginger and garlic paste, pepper powder and salt was added to minced meat and mixed well.  The corn flour was added little by little into the minced meat and extruded by hand extruder.  Extrudate was dried in cabinet drier at 60°C for 5 hours.

PROCESSING OF CONVENIENCE SPENT HEN MEAT PRODUCTS**

PREPARATION OF SPENT HEN MEAT POWDER INCORPORATED NOODLES**

PREPARATION OF SPENT HEN MEAT POWDER INCORPORATED SOUP MIX**

Technologies Available

**   - Home Science College and Research Institute, TNAU, Madurai.


 
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