CHICKEN PICKLEPRATHAMESH KUDALKAR13FET1011

Nutritional Facts Units Per 20g

Energy kcal 75

From Fat kcal 60

Fat g 7

Saturated Fat g 1

Carbohydrate g 2

Sodium mg 400

Protein g 2

Dietary Fibre g 1

Sugars g 0

Chicken Pickle

IngredientsChicken Meat (27.27%), Edible Vegetable

Oil, Spices and Condiments (Red Chilli Powder, Garlic, Coriander Powder,

Aniseed, Ginger, Turmeric, Onion Seeds), Acidity Regulator – (INS 260), Green

Chilli, Iodized Salt, Hing Powder, Mustard Dal, Sugar, Black Salt.

Claims

• Free from banned antibiotic, pesticides, residues and sanitizer residues.

• No Preservatives / additives used

Storage Conditions

• Store in a cool dry place- Ambient Temperature

• Refrigerate after opening

Packaging Specification

200g BottleMRP

Rs. 140

Shelf Life

6 Months

Source: http://www.venkys.com/products/fmcg/processed-chicken/chicken-pickle/

Step 1: CuttingBoneless Raw Chicken

Flesh pieces are cut into cubes of about 2-2.5cm

Step 2: BoilingChicken cubes are

boiled in water with small amount of Vinegar

Step 3: DryingBoiled chicken cubes are dried with air dryers or

tissue beds.

Step 4: FryingDried chicken cubes are

fried till they are brownish in colour

Step 5: Mixing of Spices

All the spices and condiments to be added

are mixed thoroughly

Step 6: Mixing and Cooking

Spices and Chicken are mixed in boiling oil and

cooked

Step 7: CoolingStep 8: Filling and labelling

Process Flow Diagram

Source: Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. (1969) Poultry pickle. Food Industry Journal, 3 (8). p. 10.

THANK YOU!