Chicken Pickle

overview

CSIR–CFTRI, Mysuru, has developed and commercialized a hygienic chicken pickle processing technology featuring fried chicken in an emulsion of acid, salt, spices, and condiments. With no external preservatives, it offers a shelf life of over one year at room temperature, ensuring safety, flavor, and commercial viability for diverse market applications.

Photo Gallery

8
TRL
5
No of Units Deployed
2
No. of training hours

Key Features

Consistency – Emulsion texture with fried chicken in a spiced aqueous medium
Preservation – Shelf life of over one year without external preservatives
Supported – Technical and consultancy services available