TAILIEUCHUNG - Utilization of spent hen meat for soup: A review

Soup can be prepared from different food ingredient in different forms, of which dry soup mixes are more preferred by consumers because of its convenience, ease in preparation, shelf stability and popular appetizing capability. Spent hen meat can effectively be utilized in preparation of instant soup mix powder to overcome its poor acceptability and lowers remunerative prices. Method of drying and temperature applied during drying have key role on quality, shelf stability and consumer acceptability of the final product. Pretreatments like shredding, pressure cooking, proper drying, treating with flavouring, tenderizing and thickening agents may involve in further improvement of the product quality. | 2019 8 2 2702-2709 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 02 2019 Journal homepage http Review Article https Utilization of Spent Hen Meat for Soup A Review . Sarkar1 S. Upadhyay2 P. Gogoi2 A. Datta3 Z. Rahman4 and S. Chowdhury5 1 Department of Livestock Products Technology College of Veterinary Sciences and Animal Husbandry R. K. Nagar West Tripura Tripura- 799008 India 2AICRP on Post Harvest Engineering and Technology College of Veterinary Science Assam Agricultural University Khanapara Guwahati - 781 022 India 3REPBF Nalkata Dhalai Tripura-799264 India 4Nagaon Assam India 5Department of LPT CVSc AAU Khanapara - 781 022 India Corresponding author ABSTRACT Keywords Soup Spent hen Instant soup mix powder Shredding Thickening agent Tenderizing agent Keywords Soup Spent hen Instant soup mix powder Shredding Thickening agent Tenderizing agent Article Info Accepted 20 January 2019 Available Online 10 February 2019 Soup can be prepared from different food ingredient in different forms of which dry soup mixes are more preferred by consumers because of its convenience ease in preparation shelf stability and popular appetizing capability. Spent hen meat can effectively be utilized in preparation of instant soup mix powder to overcome its poor acceptability and lowers remunerative prices. Method of drying and temperature applied during drying have key role on quality shelf stability and consumer acceptability of the final product. Pretreatments like shredding pressure cooking proper drying treating with flavouring tenderizing and thickening agents may involve in further improvement of the product quality. Introduction Soup is probably one of the oldest foods of human being since it must have developed about the time when boiling was establish as very fast form of cookery. Soups can be prepared of chicken meat sea

• Ẩm thực
• Spent hen
• Instant soup mix powder
• Thickening agent
• Tenderizing agent
• Further improvement
• Quality and acceptability
• Restructured spent hen meat nuggets prepared
• Spent hen meat emulsion
• Ground spent hen meat batter
• Meat batter
• Broiler breeder
• Value addition
• Develop value added sausages
• Spent broiler breeder hen meat
• Spent hen meat powder
• Cost economics
• Cost benefit ratio
• Bhujia incorporated
• Ginger enzyme
• Meat quality
• Microbial quality
• Spent hen meat
• Quality of spent hen meat
• Quality evaluation of nuggets prepared
• Quality evaluation
• Potato as extenders
• Shelf life
• Meat papad
• Spent hen meat papad stored
• Ambient temperature
• Instant soup mix
• Communuted product
• Restructured products
• Convenient products
• Self stable products
• Wheat bran
• Fiber enriched nuggets
• Hydrated wheat bran
• Fiber enriched functional spent
• Nuggets incorporated
• Break even point
• Cost benefits ratio
• Fried snack and net profit
• Betel leaves extract
• Chicken powder incorporated shelf
• Stable fried snack prepared