Chicken-Mushroom Soup

Diabetic soup

New Product Development

Pranabesh GuruID: 000710812FPPD, NRIFood Safety and Quality Management

Introduction

•Soup is a great way to warm up a cold night or help to recover from a cold or from flu, as it contain lots of vitamins and minerals.•Soup is a primarily liquid food, generally served warm, which are combination of meat, vegetables with stock juice.•It is also great that low-carbohydrate meal or appetizer for a person with diabetes.

This soup is unique and enjoyable in more ways than one. Drown in the flavours of this easy-to-make comforting, nutritious soup.

Best for diabetic consumer as it contain low carbohydrate ingredients.

A carbohydrate intake below 150 g a day is considered a low-carbohydrate diet.

In this soup the total carbohydrate contain is 12.65g per 100gram.

Product Description

Ingredient List

Sl.no. Ingredients Carbohydrate (per 100g)

1. White mushroom 0.4 g

2. Tomato 3.1 g

3. White cabbage 5 g

4. Olive oil 0.0 g

5. Roasted chicken breast

0.2 g

6. White ground pepper 1.65 g

7. Garlic granules 1 g

8. Whole cloves 0.0 g

9. Reduced sodium salt 0.0 g

TOTAL 12.65 g

Carbohydrate contain

One electric balanceOne electric cookerOne electric blender/mixtureOne knifeTwo teaspoonsOne saucepanOne ceramic bowlsOne chopping board One plastic mixing bowl

List of equipment

PROCESS FLOW

Raw materials intake

Washing of tomatoes

Refrigerated storage

Weighing of ingredients

Cutting of tomatoes, cabbage and mushrooms

Heating of saucepan with olive oil at 60-70°c for 5 min

Fry chopped mushroom for 5 min

Add water and boil it for 3 min

Blended tomato puree

Cloves, pepper, ginger, garlic,

reduced sodium

salt

Cooking for 5 min at 120°c

Add cabbage and chopped roasted

chicken breast

Hot chicken-mushroom soup is ready

Refrigeration for 30 min

Packaging/labeling

Weighing of final product

Metal detection

Refrigerated storage

Transportation

Raw material specification includes all required criteria which need to make clear idea about all products that used in manufacturing process.

Criteria that includes are Full description of product, Supplier detail, Country of origin, Ingredient specification, packaging, storage requirements, shelf life, Allergen associated with raw material, Nutritional information.

Raw Material Specification

The type of packaging material chosen for the “Chicken-Mushroom Soup” is generally a clean plastic recyclable pot with lid.

The reason behind choosing this for packaging of soup is because of its good quality.

The lid cover holds the pot in such a way that the soup can be stored for a longer period of time.

This plastic is slightly harder so that it is convenient for consumers to hold. It is consumer friendly as easy to open and close the lid.

Packaging

Labeling

S. No. Ingredients Quantity used for 400g of the sample

Recipe (%)

1. White Mushroom 13.05 3.3

2. Tomato 86.1 21.5

3. White cabbage 15 3.8

4. Olive oil 3.6 0.9

5. Roasted chicken breast 29.5 7.4

6. Ground white pepper 0.3 0.1

7. Garlic granules 0.3 0.1

8. Whole Cloves 0.05 0.013

9. Ground ginger 0.1 0.025

10. Reduced sodium salt 2 0.5

11. Water 250 62.5

Total 400 100

Product Formulation

Sl.no. Ingredients

Units Quantity

Weight (g)

Unit cost (£)

Cost/g

(£)

Units Recipe wt.(g)

Recipe

(%)

Yield (%) Cost of product (£)

1. White Mushroom

Gram 230 0.85 0.0036 Gram 13.05 3.3 81 0.04698

2. Tomato Gram 600 1 0.0016 Gram 86.1 21.5 93 0.13776

3. White cabbage

Gram 1000 0.80 0.0008 Gram 15 3.8 93.3 0.012

4. Olive oil Gram 500 1.98 0.00396 Gram 3.6 0.9 97 0.01425

5. Roasted chicken breast

Gram 240 3 0.0125 Gram 29.5 7.4 93.3 0.3687

6. Ground white pepper

Gram 34 2.21 0.065 Gram 0.3 0.1 72.5 0.0195

7. Garlic granules

Gram 60 0.69 0.0115 Gram 0.3 0.1 99 0.00345

8. Whole Cloves

Gram 35 1.29 0.036 Gram 0.05 0.013 99 0.0018

9. Ground ginger

Gram 38 0.60 0.015 Gram 0.1 0.025 99 0.0015

10. Reduced sodium salt

Gram 350 1.53 0.0043 Gram 2 0.5 99 0.0086

11. Water Gram 250 0.0 0.0 250 62.5 0.00

Total 400 100 £ 0.6

Costing

The weight of the final product for 400g costing of £ 0.6, For industrial purpose the total product weight is 600g, so cost will be £ 0.9

400g of soup cost £ 0.6So, for 600g of soup cost is = (0.6 × 600)/ 400 = £ 0.9 (excluding

labour and packaging charges)

Calculation:

Process flow diagram

White cabbag

e

Roasted

chicken

breastCooking

HACCP

All personal who involved in manufacturing process must be properly train to handle all equipments. And responsible to check all standard, production rules and regulation follow strictly.

Inspection must be carried out at regular interval in production that all necessary machinery and requirements are in place for production.

Production area must be keep in properly hygienic condition to prevent contaminations

Standard Operating Procedures (SOPs):