FRIED CHICKEN, BAR-B-QUE, MUTTON & CHICKEN CURRY, SAUSAGES, SALAMIS, HAM, BACON & CHICKEN LOAF

Sausages,  Solomies,  Ham,   Bacon  and  chicken   loaf  are gaining  eminence in modern times and their demand is  increasing considerably.

Among  Sausages, there are chicken sausages, Pork  sausages, etc among other varieties are fresh whole Hog sausage,  condition park  or  breakfast  sausage,   chinese  sausage,  Italian   park sausage,  skinless  polish sausage, semidry or  summer  sausages, cervelat, Lebanon Bologna, chorizos, etc.

Among  the  above  “Semidry or Summer  Sausages  are  coarse ground,  termented products requiring considerable  knowledge  of the  art. They can be prepared using starter cultures  comparable to  those used in the cheese industry, or they can be held  under specific  conditions that preferentially promote the   growth  of organisms   that   impart  flavor,  texture,   and   preservative qualities.  Bacterial fermentation lowers the pH to 4.6  to  5.2. Dextrose  (glucose) is added to the meat mixture as  a  substrate for  acid production, since sucrose and other complex sugars  are not readily utilized  by the bacteria during fermentation.

  Project Report Covers:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.