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. |
