{"id":148,"date":"2018-07-24T09:35:32","date_gmt":"2018-07-24T09:35:32","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=148"},"modified":"2019-05-16T11:32:03","modified_gmt":"2019-05-16T11:32:03","slug":"technology-of-chicken-based-convenience-meat-products","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/technology-of-chicken-based-convenience-meat-products\/","title":{"rendered":"Technology of chicken-based convenience meat products"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/3qJihGIr8j4\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Processing of Some Convenience Poultry Products<\/strong>\r\n<ul>\r\n \t<li><em>Tandoori Chicken<\/em><\/li>\r\n \t<li><em style=\"text-align: initial;font-size: 1em\">Chicken Barbecue<\/em><\/li>\r\n \t<li><em style=\"text-align: initial;font-size: 1em\">Chicken Seekh and Shami Kababs<\/em><\/li>\r\n \t<li><em style=\"text-align: initial;font-size: 1em\">Chicken Kofta<\/em><\/li>\r\n \t<li><em style=\"text-align: initial;font-size: 1em\">Poultry Pickle<\/em><\/li>\r\n \t<li><em style=\"text-align: initial;font-size: 1em\">Chicken Samosa<\/em><\/li>\r\n \t<li><em style=\"text-align: initial;font-size: 1em\">Chicken Sausage<\/em><\/li>\r\n \t<li><em style=\"text-align: initial;font-size: 1em\">Chicken Patties<\/em><\/li>\r\n \t<li><em style=\"text-align: initial;font-size: 1em\">Chicken Tikka<\/em><\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Tandoori chicken<\/em><\/strong>\r\n\r\n&nbsp;\r\n\r\nFor tandoori chicken broilers at 6 weeks of age are preferred because of their tender meat and ability to sustain roasting.\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Procedure for preparation of tandoori chicken:<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Chicken are rubbed with 4% salt along with spices and seasoning and kept for 5 minutes.<\/li>\r\n \t<li>Drained and thoroughly marinated with sauce on the surface and in the interior.<\/li>\r\n \t<li>The marinated chickens are roasted in a tandoori oven, under smokeless, moderate and uniform heat for 20-30 minutes.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Chicken Barbecue<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Broilers with about 750 g dressed weight are preferred for barbecuing.<\/li>\r\n \t<li>The dressed chickens are longitudinally halved.<\/li>\r\n \t<li>The chicken halves are marinated with sauce containing spices.<\/li>\r\n \t<li>The sides are then placed on the oven for barbecuing.<\/li>\r\n \t<li>The cooking should proceed slowly at moderate temperature so that tender, golden brown and slightly smoked flavoured barbecue is obtained<\/li>\r\n<\/ul>\r\n<\/div>\r\n<img class=\"size-full wp-image-149 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-26.png\" alt=\"\" width=\"382\" height=\"238\" \/>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Chicken Seekh and Shami Kababs<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Culled or spent chicken meat is used for preparing <strong>seekh kababs<\/strong><\/li>\r\n \t<li>Lean meat is minced and wheat flour (3 %) and whole egg liquid (5 %) are incorporated<\/li>\r\n \t<li>The mince is pasted around specially made iron bars (seekh) and cooked over moderate and uniform heat<\/li>\r\n \t<li>Then the bars are turned and basted with vegetable oil.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<img class=\"size-full wp-image-150 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-27.png\" alt=\"\" width=\"449\" height=\"248\" \/>\r\n<div>\r\n\r\n&nbsp;\r\n\r\nFor the preparation of <strong>shami kababs<\/strong>;\r\n<ul>\r\n \t<li>meat chunks and water soaked black gram dal are simmered in water for nearly 5 minutes before grinding.<\/li>\r\n \t<li>Then\u00a0 seasoned with salt, dry spices and condiment paste.<\/li>\r\n \t<li>After this made into round cakes which are shallow fried with edible oil on a girdle till both the sides are brown.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Chicken Kofta<\/em><\/strong>\r\n\r\n&nbsp;\r\n\r\n<span style=\"text-align: initial;font-size: 1em\">Meat from spent or culled chicken can be utilized for preparing kofta (meat balls).<\/span>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Preparation:<\/em><\/strong>\r\n<ul>\r\n \t<li><img class=\"size-full wp-image-151 alignright\" style=\"font-size: 1em\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-28.png\" alt=\"\" width=\"349\" height=\"314\" \/>Lean meat is coarse ground. 10-15% vegetable oil is added to it.<\/li>\r\n \t<li>Wheat flour in combination with whole egg liquid are incorporated, seasonings, salt and spices are mixed.<\/li>\r\n \t<li>The dough is rolled into 15g balls with hand and deep fat fried for 5 minutes.<\/li>\r\n \t<li>Cooked balls, packed in polyethylene pouches have keeping\u00a0<span style=\"text-align: initial;font-size: 1em\">quality of 8 to 10 days at 40\u00b0C.<\/span><\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\"><em>Poultry Pickle<\/em><\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\"><em>Preparation:<\/em><\/strong>\r\n<div>\r\n<ul>\r\n \t<li>For pickling, excess fat is trimmed off from dressed chicken and then deboned.<\/li>\r\n \t<li>Dicing of meat, applied with 2 % salt and pressure cooked for 8 to 10 minutes.<\/li>\r\n \t<li>Cooked meat is taken out and fried.<\/li>\r\n \t<li>Green curry stuff is fried to get golden brown colour.<\/li>\r\n \t<li>Addition of dry spices, remaining 2 % salt and fried meat.<\/li>\r\n \t<li>Cooling and then thoroughly mixed with vinegar.<\/li>\r\n \t<li>Then the product is packed.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<img class=\"size-full wp-image-152 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-29.png\" alt=\"\" width=\"449\" height=\"272\" \/>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Chicken Samosa<\/em><\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Preparation:<\/em><\/strong>\r\n<ul>\r\n \t<li>\u00a0Lean chicken is minced.<\/li>\r\n \t<li>Condiments are fried in vegetable oil and dry spices along with salt are added towards the end.<\/li>\r\n \t<li>Minced lean meat and cooked mashed potatoes are mixed with the fried spices and heated.<\/li>\r\n \t<li>The fried stuff is ready for filling.<\/li>\r\n \t<li>A dough triangular pouch is made and the fried stuff (20-25g) is filled into it.<\/li>\r\n \t<li>The pouch is closed and samosa is deep fried in vegetable oil to obtain a crispy product.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<img class=\"size-full wp-image-153 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-30.png\" alt=\"\" width=\"438\" height=\"249\" \/>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Chicken Sausage<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Tough meat from spent hens can be utilized for the preparation of chicken sausages.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Preparation:<\/em><\/strong>\r\n<ul>\r\n \t<li>Deboned chicken meat is minced<\/li>\r\n \t<li>Emulsion is prepared (Lean meat, ice flakes, salt and sodium nitrite are run along with fat).<\/li>\r\n \t<li>Spices, condiments are added to the emulsion Meat emulsion is filled into casings.<\/li>\r\n \t<li>Cooking of sausages .<\/li>\r\n \t<li>Smoking.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<img class=\"size-full wp-image-154 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-31.png\" alt=\"\" width=\"449\" height=\"323\" \/>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Chicken Patties<\/em><\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Preparation:<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Raw deboned chicken meat and fat are minced.<\/li>\r\n \t<li>Other ingredients like wheat flour or texturized soy protein (binding agent), salt, condiments, spices are also mixed to the ground meat.<\/li>\r\n \t<li>The blended mass is divided into small portions and moulded into patties.<\/li>\r\n \t<li>Broiled in a hot air oven set at 200\u00b0C for 15 to 20 minutes.<\/li>\r\n \t<li>Hot patties may be used to prepare burgers.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n<img class=\"size-full wp-image-155 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-32.png\" alt=\"\" width=\"482\" height=\"319\" \/>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Chicken Tikka<\/em><\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Preparation:<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Deboned chicken is minced in a meat grinder, 40 % of the mince is pressure cooked for 2 min.<\/li>\r\n \t<li>Besides, peeled and shredded potatoes are partially cooked in boiling water separately.<\/li>\r\n \t<li>Now, mince meat (60 raw: 40 cooked), shredded potatoes, rice powder, bread crumbs, salt, spices and condiments are thoroughly mixed in an electrically operated meat mixer.<\/li>\r\n \t<li>The blended mass is divided into 70 g portions and moulded into tikkas.<\/li>\r\n \t<li>These are shallow fat fried in a girdle.<\/li>\r\n \t<li>The product is consumed as hot snack.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<img class=\"size-full wp-image-156 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-33.png\" alt=\"\" width=\"377\" height=\"265\" \/>\r\n\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on Technology of chicken-based convenience meat products<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/3qJihGIr8j4\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Refrences<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Anon, Plant resources of South-East Asia, No.13. Spices, in Plant resources of South-East Asia, No.13. Spices. 1999.<\/li>\r\n \t<li>Conner, D. E.: Naturally occurring compounds, in Antimicrobials in foods. Eds. P. Davidson and A. L. Branen, Marcel Dekker, Inc. New York (1993) pp. 441\u2013468.<\/li>\r\n \t<li>De Silva, K.T., <em style=\"text-align: initial;font-size: 1em\">A manual on the essential oil industry<\/em><span style=\"text-align: initial;font-size: 1em\">. 1995, Vienna: UNIDO. 232.<\/span><\/li>\r\n \t<li>Elgayyar, M., F.A. Draughon, D.A. Golden and J.R. Mount (2001). Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. <em style=\"text-align: initial;font-size: 1em\">J. Food Protect.<\/em><span style=\"text-align: initial;font-size: 1em\"> 64, 7: 1019\u20131024.<\/span><\/li>\r\n \t<li>Macmillan, H. F. (1984). <em style=\"text-align: initial;font-size: 1em\">A handbook for tropical planting<\/em> <em style=\"text-align: initial;font-size: 1em\">and gardening<\/em><span style=\"text-align: initial;font-size: 1em\">. (pp. 326). London: Macnidlan Scientific Publishers.<\/span><\/li>\r\n \t<li>Shan B, Cai YZ, Sun M, Corke H. Antioxidant capacity of 26 spice extracts and characterisation of their phenolic constituents. <em style=\"text-align: initial;font-size: 1em\">J Agric Food Chem<\/em><span style=\"text-align: initial;font-size: 1em\"> 53(20): 7749-7759.<\/span><\/li>\r\n \t<li>Weiss, E.A., <em style=\"text-align: initial;font-size: 1em\">Essential oil crops<\/em><span style=\"text-align: initial;font-size: 1em\">. 1997: CAB International.\u00a0<\/span>600.<\/li>\r\n \t<li>Weiss, E.A., <em style=\"text-align: initial;font-size: 1em\">Spice crops<\/em><span style=\"text-align: initial;font-size: 1em\">, in <\/span><em style=\"text-align: initial;font-size: 1em\">Spice crops<\/em><span style=\"text-align: initial;font-size: 1em\">. 2002.<\/span><\/li>\r\n<\/ul>\r\n<\/div>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/3qJihGIr8j4\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Processing of Some Convenience Poultry Products<\/strong><\/p>\n<ul>\n<li><em>Tandoori Chicken<\/em><\/li>\n<li><em style=\"text-align: initial;font-size: 1em\">Chicken Barbecue<\/em><\/li>\n<li><em style=\"text-align: initial;font-size: 1em\">Chicken Seekh and Shami Kababs<\/em><\/li>\n<li><em style=\"text-align: initial;font-size: 1em\">Chicken Kofta<\/em><\/li>\n<li><em style=\"text-align: initial;font-size: 1em\">Poultry Pickle<\/em><\/li>\n<li><em style=\"text-align: initial;font-size: 1em\">Chicken Samosa<\/em><\/li>\n<li><em style=\"text-align: initial;font-size: 1em\">Chicken Sausage<\/em><\/li>\n<li><em style=\"text-align: initial;font-size: 1em\">Chicken Patties<\/em><\/li>\n<li><em style=\"text-align: initial;font-size: 1em\">Chicken Tikka<\/em><\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Tandoori chicken<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>For tandoori chicken broilers at 6 weeks of age are preferred because of their tender meat and ability to sustain roasting.<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Procedure for preparation of tandoori chicken:<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Chicken are rubbed with 4% salt along with spices and seasoning and kept for 5 minutes.<\/li>\n<li>Drained and thoroughly marinated with sauce on the surface and in the interior.<\/li>\n<li>The marinated chickens are roasted in a tandoori oven, under smokeless, moderate and uniform heat for 20-30 minutes.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Chicken Barbecue<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Broilers with about 750 g dressed weight are preferred for barbecuing.<\/li>\n<li>The dressed chickens are longitudinally halved.<\/li>\n<li>The chicken halves are marinated with sauce containing spices.<\/li>\n<li>The sides are then placed on the oven for barbecuing.<\/li>\n<li>The cooking should proceed slowly at moderate temperature so that tender, golden brown and slightly smoked flavoured barbecue is obtained<\/li>\n<\/ul>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-149 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-26.png\" alt=\"\" width=\"382\" height=\"238\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-26.png 382w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-26-300x187.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-26-65x40.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-26-225x140.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-26-350x218.png 350w\" sizes=\"auto, (max-width: 382px) 100vw, 382px\" \/><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Chicken Seekh and Shami Kababs<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Culled or spent chicken meat is used for preparing <strong>seekh kababs<\/strong><\/li>\n<li>Lean meat is minced and wheat flour (3 %) and whole egg liquid (5 %) are incorporated<\/li>\n<li>The mince is pasted around specially made iron bars (seekh) and cooked over moderate and uniform heat<\/li>\n<li>Then the bars are turned and basted with vegetable oil.<\/li>\n<\/ul>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-150 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-27.png\" alt=\"\" width=\"449\" height=\"248\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-27.png 449w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-27-300x166.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-27-65x36.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-27-225x124.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-27-350x193.png 350w\" sizes=\"auto, (max-width: 449px) 100vw, 449px\" \/><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p>For the preparation of <strong>shami kababs<\/strong>;<\/p>\n<ul>\n<li>meat chunks and water soaked black gram dal are simmered in water for nearly 5 minutes before grinding.<\/li>\n<li>Then\u00a0 seasoned with salt, dry spices and condiment paste.<\/li>\n<li>After this made into round cakes which are shallow fried with edible oil on a girdle till both the sides are brown.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Chicken Kofta<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-align: initial;font-size: 1em\">Meat from spent or culled chicken can be utilized for preparing kofta (meat balls).<\/span><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Preparation:<\/em><\/strong><\/p>\n<ul>\n<li><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-151 alignright\" style=\"font-size: 1em\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-28.png\" alt=\"\" width=\"349\" height=\"314\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-28.png 349w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-28-300x270.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-28-65x58.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-28-225x202.png 225w\" sizes=\"auto, (max-width: 349px) 100vw, 349px\" \/>Lean meat is coarse ground. 10-15% vegetable oil is added to it.<\/li>\n<li>Wheat flour in combination with whole egg liquid are incorporated, seasonings, salt and spices are mixed.<\/li>\n<li>The dough is rolled into 15g balls with hand and deep fat fried for 5 minutes.<\/li>\n<li>Cooked balls, packed in polyethylene pouches have keeping\u00a0<span style=\"text-align: initial;font-size: 1em\">quality of 8 to 10 days at 40\u00b0C.<\/span><\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\"><em>Poultry Pickle<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\"><em>Preparation:<\/em><\/strong><\/p>\n<div>\n<ul>\n<li>For pickling, excess fat is trimmed off from dressed chicken and then deboned.<\/li>\n<li>Dicing of meat, applied with 2 % salt and pressure cooked for 8 to 10 minutes.<\/li>\n<li>Cooked meat is taken out and fried.<\/li>\n<li>Green curry stuff is fried to get golden brown colour.<\/li>\n<li>Addition of dry spices, remaining 2 % salt and fried meat.<\/li>\n<li>Cooling and then thoroughly mixed with vinegar.<\/li>\n<li>Then the product is packed.<\/li>\n<\/ul>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-152 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-29.png\" alt=\"\" width=\"449\" height=\"272\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-29.png 449w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-29-300x182.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-29-65x39.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-29-225x136.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-29-350x212.png 350w\" sizes=\"auto, (max-width: 449px) 100vw, 449px\" \/><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Chicken Samosa<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><em>Preparation:<\/em><\/strong><\/p>\n<ul>\n<li>\u00a0Lean chicken is minced.<\/li>\n<li>Condiments are fried in vegetable oil and dry spices along with salt are added towards the end.<\/li>\n<li>Minced lean meat and cooked mashed potatoes are mixed with the fried spices and heated.<\/li>\n<li>The fried stuff is ready for filling.<\/li>\n<li>A dough triangular pouch is made and the fried stuff (20-25g) is filled into it.<\/li>\n<li>The pouch is closed and samosa is deep fried in vegetable oil to obtain a crispy product.<\/li>\n<\/ul>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-153 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-30.png\" alt=\"\" width=\"438\" height=\"249\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-30.png 438w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-30-300x171.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-30-65x37.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-30-225x128.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-30-350x199.png 350w\" sizes=\"auto, (max-width: 438px) 100vw, 438px\" \/><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Chicken Sausage<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Tough meat from spent hens can be utilized for the preparation of chicken sausages.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Preparation:<\/em><\/strong><\/p>\n<ul>\n<li>Deboned chicken meat is minced<\/li>\n<li>Emulsion is prepared (Lean meat, ice flakes, salt and sodium nitrite are run along with fat).<\/li>\n<li>Spices, condiments are added to the emulsion Meat emulsion is filled into casings.<\/li>\n<li>Cooking of sausages .<\/li>\n<li>Smoking.<\/li>\n<\/ul>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-154 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-31.png\" alt=\"\" width=\"449\" height=\"323\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-31.png 449w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-31-300x216.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-31-65x47.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-31-225x162.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-31-350x252.png 350w\" sizes=\"auto, (max-width: 449px) 100vw, 449px\" \/><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Chicken Patties<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><em>Preparation:<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Raw deboned chicken meat and fat are minced.<\/li>\n<li>Other ingredients like wheat flour or texturized soy protein (binding agent), salt, condiments, spices are also mixed to the ground meat.<\/li>\n<li>The blended mass is divided into small portions and moulded into patties.<\/li>\n<li>Broiled in a hot air oven set at 200\u00b0C for 15 to 20 minutes.<\/li>\n<li>Hot patties may be used to prepare burgers.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-155 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-32.png\" alt=\"\" width=\"482\" height=\"319\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-32.png 482w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-32-300x199.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-32-65x43.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-32-225x149.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-32-350x232.png 350w\" sizes=\"auto, (max-width: 482px) 100vw, 482px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong><em>Chicken Tikka<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><em>Preparation:<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Deboned chicken is minced in a meat grinder, 40 % of the mince is pressure cooked for 2 min.<\/li>\n<li>Besides, peeled and shredded potatoes are partially cooked in boiling water separately.<\/li>\n<li>Now, mince meat (60 raw: 40 cooked), shredded potatoes, rice powder, bread crumbs, salt, spices and condiments are thoroughly mixed in an electrically operated meat mixer.<\/li>\n<li>The blended mass is divided into 70 g portions and moulded into tikkas.<\/li>\n<li>These are shallow fat fried in a girdle.<\/li>\n<li>The product is consumed as hot snack.<\/li>\n<\/ul>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-156 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-33.png\" alt=\"\" width=\"377\" height=\"265\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-33.png 377w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-33-300x211.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-33-65x46.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-33-225x158.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-33-350x246.png 350w\" sizes=\"auto, (max-width: 377px) 100vw, 377px\" \/><\/p>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on Technology of chicken-based convenience meat products<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/3qJihGIr8j4\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Refrences<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Anon, Plant resources of South-East Asia, No.13. Spices, in Plant resources of South-East Asia, No.13. Spices. 1999.<\/li>\n<li>Conner, D. E.: Naturally occurring compounds, in Antimicrobials in foods. Eds. P. Davidson and A. L. Branen, Marcel Dekker, Inc. New York (1993) pp. 441\u2013468.<\/li>\n<li>De Silva, K.T., <em style=\"text-align: initial;font-size: 1em\">A manual on the essential oil industry<\/em><span style=\"text-align: initial;font-size: 1em\">. 1995, Vienna: UNIDO. 232.<\/span><\/li>\n<li>Elgayyar, M., F.A. Draughon, D.A. Golden and J.R. Mount (2001). Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. <em style=\"text-align: initial;font-size: 1em\">J. Food Protect.<\/em><span style=\"text-align: initial;font-size: 1em\"> 64, 7: 1019\u20131024.<\/span><\/li>\n<li>Macmillan, H. F. (1984). <em style=\"text-align: initial;font-size: 1em\">A handbook for tropical planting<\/em> <em style=\"text-align: initial;font-size: 1em\">and gardening<\/em><span style=\"text-align: initial;font-size: 1em\">. (pp. 326). London: Macnidlan Scientific Publishers.<\/span><\/li>\n<li>Shan B, Cai YZ, Sun M, Corke H. Antioxidant capacity of 26 spice extracts and characterisation of their phenolic constituents. <em style=\"text-align: initial;font-size: 1em\">J Agric Food Chem<\/em><span style=\"text-align: initial;font-size: 1em\"> 53(20): 7749-7759.<\/span><\/li>\n<li>Weiss, E.A., <em style=\"text-align: initial;font-size: 1em\">Essential oil crops<\/em><span style=\"text-align: initial;font-size: 1em\">. 1997: CAB International.\u00a0<\/span>600.<\/li>\n<li>Weiss, E.A., <em style=\"text-align: initial;font-size: 1em\">Spice crops<\/em><span style=\"text-align: initial;font-size: 1em\">, in <\/span><em style=\"text-align: initial;font-size: 1em\">Spice crops<\/em><span style=\"text-align: initial;font-size: 1em\">. 2002.<\/span><\/li>\n<\/ul>\n<\/div>\n","protected":false},"author":2,"menu_order":22,"template":"","meta":{"_acf_changed":false,"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":["insha-rafiq-syed"],"pb_section_license":""},"chapter-type":[],"contributor":[62],"license":[],"class_list":["post-148","chapter","type-chapter","status-publish","hentry","contributor-insha-rafiq-syed"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":5,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/148\/revisions"}],"predecessor-version":[{"id":313,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/148\/revisions\/313"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/148\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=148"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=148"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=148"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}