Central Food Technological Research Institute (CFTRI)
Project Overview
Mutton pickle is to be used as food adjunct, along with bland foods like roti, rice, chapati bread etc. Mutton Pickles can be introduced in Hotels, Restaurants and Students Mess. Since product has acidic pH (4.2) low moisture content with salty and spicy taste, no external preservatives has been used. The pickles have a tested self-life of over one year at room temperature
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