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Preparation of Rista

MB M. Mansoor Bhat
MS Mir Salahuddin
IM Imtiyaz A. Mantoo
SA Sheikh Adil
HJ Henna Jalal
MP M. Ashraf Pal
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The product was prepared according to the standardized processing schedule (Table-1) and recipe of Samoon (1988) with slight modifications. The basic formulation for Rista, prepared under various controls, viz. mutton (CM), beef (CB) and carabeef (CC) as well as treatments, viz. the admixture of three meats, respectively, in percentages of 60:20:20 (T1), 80:10:10 (T2), 90:5:5 (T3) and 98:1:1 (T4), is presented in Table-2. Further, the standardized recipe is presented in Table-2.

Standardized recipe for Rista.

Proportions of meat and fat used in the formulation for Rista.

Copyright and License information:  ©2016 Bhat, .
Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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