Preparation of Fish Soup Powder

• Soup powders are rich in dietary constituents like protein, vitamin, fat and minerals.
• Soups making use of fish are not so common. But fishes of low economic value can very well be used for making soup powder.

Chief Ingredients

• Picked cooked meat        : 750 g
• Salt                              : 170 g
• Fat                               : 125 g
• Onions                          : 750 g
• Coriander                      : 12 g
• Starch                          : 250 g
• Milk powder                   : 100 g
• Sugar                           : 30 g
• Pepper (powder)            : 15g
• Ascorbic acid                 : 1.5 g
• Carboxymethyl cellulose  : 3 g
• Monosodium glutamate   : 10 g

Method of Preparation

Blending of the Processed Fish Meat:

Ø Disperse the processed fish meat in about 150 ml of water and blend the material in a waring blender.

Incorporation of Fried Ingredients And Reblending:

Ø Fry the onion in vegetable fat in quantities as shown in the composition above.
Ø When the onion becomes light brown, add the powdered coriander and pepper and stir.
Ø Then remove from fire. Add the fired onion and all other ingredients other than milk powder to the blended fish and again blend till it becomes a thick fine paste.

Drying:

Ø Pour the whole mass in thin layer in aluminium trays and dry in artificial dryer at about 70° C.

Powdering and Incorporation of Milk Powder:

Ø Powder the dried mass; add the skimmed milk powder and powder well to get a homogenous product.

Packing:

Ø Pack the soup powder in airtight, polythene lined and aluminium foil bags or in cans. (Storage life of the product is one year)

Preparation for Consumption:

Boil 5 g of the powder in 100 ml water for 5 minutes. The soup is now ready for the table.