LPT 321: Meat Science (1+1)

Formulation and Development of Meat Pickles

FORMULATION AND DEVELOPMENT OF MEAT PICKLE

• Pickles are a preserved product usually based on vinegar or oil preservation.

Formulation

1. 1 kg Meat pieces
2. 150g Ginger paste
3. 150g Garlic paste
4. 80g Green chilli
5. 25g Cumin
6. 25g Mustard
7. 10g Asafoetida
8. 5g Fenugreek seed
9. 100g Red chilli powder
10. 15g Turmeric powder
11. 70g Salt
12. 300ml Vinegar
13. 400 ml Sesame oil
14. 10g Spice mix
15. 10g Curry leaves
16. 10g Citric acid
17. 5g Sodium Benzoate

Method

• Dice the meat into medium sized pieces (about I” cubes) and add to it 25g of red chilli powder, 20 g of salt and the entire turmeric powder and marinade for an hour.
• Heat oil in a pan and fry meat pieces till golden brown.
• Drain the meat and keep aside.
• Put in the same oil all the green condiments (items 2-4) and cook well.
• Add the cumin, mustard, asafoetida and fenugreek and stir it well.
• Add the vinegar and continue to stir cook it.
• Then add the remaining salt, chilli powder and the spice mix one after the other and simmer it.
• Finally add citric acid and sodium benzoate and continue to cook.
• Add the meat pieces again and simmer for 10 minutes.
• Remove the pan from the fire.
• Let it cool.
• Put the pickle in the sterilised jar.
• Top it with vinegar and mix it lightly.
• Cover the lid and store in a cool place.
• Consume meat pickle after a day of preparing.