Background:
This invention relates to efficient utilization of abundantly available tough and fibrous spent hen meat in the form of instant soup mix to provide the nutrient needs at a very affordable price. The quality of reconstituted soup is almost similar to conventional chicken soup from broth and ensures better hygiene because of limited processing steps. The developed instant soup mix is a good source of animal proteins and minerals and is very low in fat content. The process standardized is very simple and can be easily adopted.:
Technology Details:
This is a simple technology for the preparation of instant soup mix by utilizing tough and fibrous meat from spent hens. The prepared instant chicken soup mix can be easily stored at room temperature, reconstituted, and served as when required. 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 color, consistency, flavor, meat flavor intensity, and overall palatability. The instant soup mix had a shelf life of up to 3 months at room temperature. Thus by the standardized procedure, low value spent hen meat can be effectively utilized for an economical but nutritious and palatable ready-toreconstitute meat product. The technology is protected under Indian Patent Number 370161