Abstract
Acetes meat free of shell and moisture was prepared and developed the emulsion type product i. e. Acetes sandwich from Acetes meat. A level of squeezed Acetes meat (SAM) 75g, starch 15g, and 25g surimi gave a product of optimum quality characteristics, mouldability and stability than other levels. Addition of 20 g carrot was selected as it gave the best taste scores and overall acceptability as compared to beet root and amaranthus. Other ingredients standardized were salt 2 g, garam masala 6 g, red chilly powder 3 g, garlic paste 6 g, and ginger paste 1 g. Standardized pasteurization schedule was found thermal temperature at 100°C (steaming in autoclave) for 95 minutes.
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