Technologies Available for Commercial Exploitation
 

ANIMAL PRODUCTS

ANIMAL FEED FORMULATIONS: CATTLE & POULTRY:
The animal feed industry has a wide choice of utilizing various cereals, millets, agricultural wastes, oilseed meals, various chunnies, fish/silk worm meal and all available nutritive matter to evolve variable formulations to meet the nutritional standards required to produce 1 kg of live weight surplus grains, can be diverted to feed animals as in the developed countries and it would act as a boost to the establishment/expansion of animal feed industry in the country. The animal feed comprise of various formulations such as chick mash, growers mash, layers mash, broiler starter, broiler finisher and cattle feed to meet the requirements for calves, milching cows and draught animals.
Unit can be set up in the capacity of 5 tonnes/ day with approximate investment of Rs.6,00,000/- for plant and machineries.

BACON & HAM: PREPARATION:
Ham and bacon are cured and smoked pork products. Cured and smoked legs are known as ham and sides as bacon. At present there are no organized scale units manufacturing ham and bacon, as these products are consumed only by a certain section of the population. The major consumption centres of cured and smoked ham are Bombay, Goa, Kerala, Bangalore, Calcutta, Delhi and North-Eastern States of Mizoram, Nagaland, Meghalaya.
Unit can be set up in the capacity of 1 live pig/ day with approximate investment of Rs.60,000/- to Rs.1,00,000/- for plant and machineries.

INSTANT GRAVY MIXES: DEHYDRATED:
The process covers know how for production of dehydrated instant mixes for gravy (curry) of six types i.e., meat, fish, multipurpose gravy, biriyani, tandoori chicken and kabab. The instant mixes are dehydrated processed product of complete ingredients (recipe) of the curry except the solid pieces of meat/fish or vegetables. The dehydrated instant gravy mix is reconstituted with water as the case may be in the preparation of respective dish.
Unit can be set up in the capacity of 100 kg finished product/ day with approximate investment of Rs.3,00,000/- to Rs.5,00,000/- for plant and machineries.

DEHYDRATED SHELF STABLE EGG CUBE:
Egg cube is a novel product made by using egg liquid (albumin and yolk), binders and permitted additives. The mix was processed under optimized conditions and made in to pieces. The pieces were dried under optimum conditions and packed under metalized pouches. The product can be used in curry preparation. During curry preparation, the shelf stable pieces are rehydrated. The ultimate use of the product is like cube, which can be used for various culinary preparations.
Unit can be set up in the capacity of 100 kg finished product/ day with approximate investment of Rs.19,00,000/- to Rs.21,00,000/- for plant and machineries.

SHELF STABLE EGG CRUNCHY BITES:
Egg cube is a novel product made by using egg liquid (albumin and yolk), binders and permitted additives. The mix was processed under optimized conditions and made in to pieces. The pieces were dried under optimum conditions. The roasted product was coated with optimized level of spices and packed under metalized pouches. The product can be used as a snacks.
Unit can be set up in the capacity of 100 kg egg crunchy bites/ day with approximate investment of Rs.24,00,000/- for plant and machineries.

MEAT BURGER:
The product such as meat burger will have great export potential. The product can be made by using any source of meat i.e. sheep, goat, chicken or pork meat. Buffalo meat and meat product is mainly for export. A product like burger, a fresh comminuted meat product can also find a better place for domestic marketing in star hotels, urban restaurant and in fast food chain system. The export of value added product would also boost up the foreign exchange.
Unit can be set up in the capacity of 1000 Kg Buffalo meat burger with approximate investment of Rs.3,00,000/- to Rs.5,00,000/- for plant and machineries.

MEAT PICKLES: FISH/ PRAWN/ CHICKEN/ MUTTON:
Meat products pickles are salt cured products, which combines salting to selectively control the microorganism and curing to stabilize the treated tissues. Spoilage by microorganism is generally prevented by various ingredients like salt, spices vinegar, oil etc. The pickles have a tested shelf life of over one year at room temperature. No external preservative has been used. Acceptability of the product has been established through consumer acceptance trials.
Individual pickle units can be set up with the capacity of 100 kg/ day with approximate investment of Rs.2,50,000/- to Rs.5,00,000/- for plant and machineries.

POULTRY INTESTINE SILAGE - FERMENTED:
The main emphasis has been on developing processes with low investment costs and in small isolated places where rendering plant cannot be operated economically. Silage offers an opportunity to make use of intestines, blood etc which are soft offals that are easily biodegradable. Technology of fermentation ensiling of these offals could be best suited for the preparation of value-added product, which can find its application in animal protein in diet formulations, which is in short supply. Poultry intestine silage can substitute fishmeal in diets partially or fully.
Unit can be set up in the capacity of 110 kg poultry intestine silage/ day with approximate investment of Rs.1,00,000/- for plant and machineries.

SHARK FIN RAYS FROM DRIED FINS:
Shark fin rays are considered as a delicacy in Japan, China and South East Asian countries. India exports dried shark fins to these countries. Dried shark fins are further processed in importing countries for extracting shark fin rays. These fin rays are used in preparation of shark fin ray soup. By extracting these fin rays, and exporting them instead of dried shark fins, will fetch higher returns, reduce the bulk and thus reduce cost of transportation.
Unit can be set up in the capacity of 15 kg/ day with approximate investment of Rs.5,00,000/- for plant and machineries.

SAUSAGES : MEAT/ FISH/ CHICKEN/ PORK:
Meat sausages are prepared from minced meat mixed with minced fat, spices, green curry stuff, binders, salt, fillers, etc. The sausage mix is stuffed into casings and linked into sausages of desired length. This could be sold fresh or after smoking and cooking. When the mix is filled into moulds and processed, it is known as meat loaf. Depending upon the fineness of the grinding they are known as fine or coarse ground comminuted products. Luncheon meat also is a comminuted product. The products could be prepared from any type of meat-fish-chicken-pork and by using any animal fat.
Unit can be set up in the capacity of 250 kgs of sausage preparation/ day with approximate investment of Rs.5,00,000/- for plant and machineries.

SHELF STABLE CHICKEN BIRYANI:
The raw spices are wet ground and the dry spices ground in powder form. The masala is prepared and cured in the appropriate form and powdered. The chicken meat is cooked, cured and dried. The prepared materials are packed separately. As a pre processed convenient ready-to-cook product, either supplied along with the required quantity of rice or rice made available by the consumer.
Unit can be set up with approximate investment of Rs.4,00,000/- for plant and machineries.

SHELF STABLE SPICED CHICKEN TIT BITS:
Chicken meat in the desired shape is prepared and marinated with the minimal spice mix and salt. Separate batter with the standardized composition is made ready and the marinated pieces are fried after battering. The product is spiced to the required level and then packed after cooling in the suggested type of packaging material. As a ready-to-eat product of convenience to be eaten after warming along with the meal as a side dish or to be eaten as such along with drinks and beverages.
Unit can be set up in the capacity of 100 kgs/ day with approximate investment of Rs.4,00,000/- for plant and machineries.

FROZEN TRADITIONAL MEAT PRODUCTS:
Process know how are available for chicken kabab, mutton kabab, bread chicken, tandoori chicken, mutton/ chicken curries, chicken biryani and chicken sandwich spread. These products are free from chemical preservatives and microbiologically safe. These are processed using all natural food ingredients and at no stage any synthetic colors are used. Above all the products are standardized from traditional formulations and are flexible to change the formulation as per regional taste profile. Mutton and chicken curries can be processed with different flavour and formulations since the basic technology remains unchanged.

MEAT/ FISH/ POULTRY WAFERS:
Chicken/ Egg/ Fish/ Meat/ Pork/ Prawn Wafers are to be used as a snack food. The product can be readily fried in any cooking oil or the dehydrated product can be used as ready to fry. Chicken wafers can be introduced in school feeding programmes. Product can be prepared in shape with 1.5 to 2 mm thickness. It contains more energy material. It can be fried under normal condition. Product may be packed in flexible pouches at low moisture and oxygen transmission.
Individual wafer units can be set up in the capacity of 100 kg finished product/ day with approximate investment of Rs.3,00,000/- to Rs.7,00,000/- for plant and machineries.

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