UTILIZATION OF SPENT HEN MEAT FOR PREPARATION OF INSTANT SOUP MIX

摘要

The present invention relates to efficient utilization of abundantly available spent hen meat for the preparation of nutritious, palatable and microbiologically safe shelf stable instant soup mix, which has high protein and less fat content. A process comprises of deboning, mincing, pressure cooking, drying of meat slurry into powder form, grinding of condiments to paste consistency, drying into powder form, mixing ail ingredients, sieving and packing in Aluminium foil - LDPE laminate pouches (Al foil 15p - LDPE 40p), which has a shelf stability of more than 3 months at room temperature. The instant soup mix when reconstituted in cold water (soup mix: water, 1 :13), stirred and brought to boil has very good sensory qualities in terms of appearance and colour, consistency, meat flavour intensity and overall palatability. Prof. Gaya Prasad Director Indian Veterinary Research Institute (Indian Council of Agricultural Research) Izatnagar, Bareilly-243 122, Uttar Pradesh Director Indian Veterinary Research Institute IZATNAGAR-243122, (U.P.) India To The Controller of Patent, The Patent Office New Delhi