Production of precooked dehydrated soups: III-preparation of beef meat and chicken meat, vegetable soups and chemical, sensory and keeping quality evaluations

ABSTRACT

In this study quick meals such as precooked dehydrated beef-vegetable soup and chicken-vegetable soup were prepared on laboratory scale. Fresh vegetable were cleaned sorted, pealed, cut and cooked in pressure-cooker. The cooked components were air-dried and formulated in different rations to obtain the soup mixes. The best-vegetable soup mix contained peas, potato, carrot, cabbage, tomato, onion, beef or chicken meat, salt, black paper, starch and hydrogenated vegetable oil. The chemical composition of meat-vegetable soup and chicken vegetable soup in percentage as%, was as follows moisture 6.27 and 6.14; protein 15.47 and 16.56; fat 13.02 and 12.42; ash 16.28 and 15.79; fiber 3.56 and 3.56; reducing sugars 9.85 and 9.86, non reducing sugars 2.22 and 2.22; starch 39.60 and 39.59 respectively. The produced soups were also rich in minerals and vitamins, Reconstitution and preparation of these soups for serve demand boiling of soup mix in water for 13 min only. The keeping quality of the product was retained for six months of storage at room temperature