Sausage as a value added product A concept for micro-food processing sector/entrepreuneurship in Manipur

Dr Angam Raleng, Dr Ng Joykumar, Dr Wanglar Chimwar, Saroj Kumar Behera
Contd from previous issue
The sausage is then boiled in clean water in a big vessel which is lined with banana leaves at the bottom of the vessel. The sausage is pricked with some pointed thin wooden pick or with the help of needle while the sausage is halfway boiled in order to release the air trapped inside the sausage casing thereby avoiding the cracking and bursting of the sausage. After boiling the sausage is taken out of the vessel and put it aside for some time to cool off and thereafter it is cut into desired size or length and is ready to be consumed hot. The cut sausage is also pan fried with little oil and is consume with onion and green chillies, also the sausage can be boiled with ginger, garlic, green chillies, onions, salt, turmeric powder and seasoned with coriander leavesand eaten as a snack or it can also be servedalong with white rice.
Packaged sausages mainly pork, chicken, beef, fish sausages are also available commercially inmini supermarketsand general stores in Imphal mostly in frozen forms which is imported from others states or from other countries specially from South Asian Countries. The sausages which is usually available in the market is added and mixed with non- meat ingredients such as soy protein powder, non-fat milk powder, potatoes starch etc., to impart flavour, lower bacterial growth, and increase the yield of the sausage production which ultimately leads to compromising the quality and eventually lowering the genuine meatytaste of the sausages. In addition, the price is skyrocketed which makes lots of people to try these sausages for one-time basis on account of its blend taste, cut nutrition, and the high pricewhich doesn’t match with the price for which it is being sold in the market.
Local herbs in Manipur such as Wild coriander (Sa maroi) and Pricky winged leaf (Mukthrubi) are very popularly used in curry and also in condiments. Wild coriander (Eryngium foetidum L) exhibits anticonvulsant, antimicrobial and analgesic properties. They are also rich in Vit A, Vit B1, Vit B2, Vit C, calcium, and iron.Pricky winged leaf (Zanthoxylumarmatum) is an antioxidant, anti-inflammatory, cytotoxic, nootropic and anti-fungal and anti-bacterial property.These two local herbs can also be incorporated and mixed with the other components of the sausage which will not only develop the local taste but also benefit in certain health and nutrition aspects.
Why is this new product required in Manipur?
In view of the limited sausages which is available in Manipur apart from the pork sausages which is locally made in some specific areas in tribal community, the lack of variety of the sausages which is available locally and atcheaper and affordable price, also considering the local tasteand nutritional aspects of the sausages along with the packaging and labelling considerations for the best shelf life, and  as the chicken consumers here in the state is more as compared to the rest of the non-vegetable items available. Lastly, the cost factor of the chicken is alsolower as compared to the other meat available here in the state.So, owing to the above-mentioned reasons, the new product i.e., chicken sausage will have more potential and demand as a ready-to-eat item if the method of preparation and production is standardized and is available for the consumers in the market.
Formulation and development of Chicken sausage
The main raw material for development of the sausage is the meat viz., chicken, pork, beef, fish etc. Other ingredients required in the development of the sausagesare onion, garlic, ginger, fat, egg, corn starch, salt, red chilli powder, vegetable oil, spices, along with the local herbs etc. The casing for filling or stuffing the sausage mixturecan be the natural intestine of the animals usually pork intestine which is used earlier in olden days. The casing also comes in synthetic form which is artificial cellulose casings. The casing can also be of sheep intestine which is clean and processed and usually sold in dried form in bundles. This casing needs to be soaked in water for some hours or it can be soaked overnight prior to usage, which is very much easy to use and handle, doesn’t carry any odour as those in natural intestine casings, looks good and relatively cheaper as well.
The chicken breast is usually preferred as it contains more flesh and less bones for sausage making. The chicken skin is generally used in the form of fat which is essential in sausage making as it provides taste and also serves as a binding material for the sausage mixture. The chicken and the fat areclean and wash thoroughly withclean water two to three times.
(To be contd)