A PROCESS FOR PREPARATION OF MICROBIOLOGICALLY SAFE MARRINATED CHICKEN PICKLE WITH ENHANCED SHELF LIFE

摘要

A process consisting the treatment of de-boned chicken meat with common salt, vinegar, spices and oil leads to enhancing shelf life of chicken pickle. The invention treatment consists of calculated quantities of salt, vinegar, sugar, spices and oil. The process includes marinating, frying, conditioning and storage under defined conditions.