Course Material of ESDP on Food Processing in Hindi + English

CHARECTERISTICS OF FEW POPULAR FRUIT ANDVEGETABLE PRODUCTS BEING MANUFACTUREDUNDER F.& V. PROCESSING INDUSTRY1.JAM2.JELLY3.MARMALADE4.SQUASHES:It is a mixture <strong>of</strong> fruit and suger cooked to the consistency <strong>of</strong> gelform.It is neither syrup nor gel and contains fruit pulp evenly held.It should have true fruit flavour ,kept well and should not crystalisesuger.: It is formed by cooking a clear fruit extract with suger to theconsistency <strong>of</strong> gel . A perfect jelly should be sparkinglytransparent and should not be gummy and sticky. It should be firmenough to retain and sharp edge when cut by knife.:Jelly+ shredded peels suspended: Fruit juice contaning a moderate amont <strong>of</strong> fruit pulp and suitablyformulated with suger and acid for proper taste.The fruit juice afterextraction is strained through a stainless steel sieve <strong>of</strong> 25 to 30mesh. Suger and citric acid are added in appropriate quantity.5.FRUIT PRESERVE: Preserve are made from fully matured fruits <strong>of</strong> suitable varietyand quality by cooking with suger either in whole in large pieces.6.FRUIT CANDY : Fruit candy is prepared almost in the same manner as preserve .The fruits are drained away from syrup ,washed and dried.7. TOMATO SAUCE: Washed tomato are bleanched ,peeled and chopped. Add suger,ground chilli and chopped onion . Keep a bag with contaningmace,cinamen, cumin, cardamom, black pepper, and ground ginger. boil the whole mass to a thick consistency. Add vinegar and boil.Cool.8.PICKLE: Pickling is done in two stage namely (A) curing which consist <strong>of</strong>salting with fermentation or without fermentation and (B) finishingand packing . In the pickling <strong>of</strong> F & V ,salt , vinegar, lactic acid ,spices and oil are used depending on local taste.35