Course Material of ESDP on Food Processing in Hindi + English

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FLOW CHART FOR THE PREPARATION OF TOMATO SOUCE/ KETCHUPTOMATOES (RED& MATURE )|WASHING|CRUSHING IN FRUIT MILL|CRUSHED PULP HEATFOR 5 MIN. AT 85oC|PASS THROUGH PULPER-----SEPARATE SEEDS &SKIN|JUICE|WEIGH & BOIL|ADD SUGER & SPICE TIED IN A BAG|ADD SALT|COUNTINUE BOILING TILL 28*BRIX|STOP BOILING AT 28* BRIX AND ADD ACETIC ACID&SODIUM BENZOATE|FILL HOT IN PRESTERILISED GLASS BOTTLESTHEN SEAL &STORE AT ROOM TEMP.RECIPE: FOR FINAL PRODUCT KETCHUP SAUCETOMATO JUICE (HOT) :2.5 Kg. :10 Kg . :10 Kg.ONION (CHOPPED ) :20 Gm. :118 Gm. :100 Gm.GARLIC( CHOPPED ) :2 Gm. :10 Gm. :10 Gm.CLOVE(DEVOID OF HEAT):1 Gm. :5 Gm. :4 Gm.SMALL CARDAMOM :1 Gm. :2 Gm. :1 Gm.BLACK PEPPER :1Gm. :2 Gm. :1 Gm.CUMIN :1 Gm. :2 Gm. :1 Gm.MACE :1 Gm. :1 Gm. :1 Gm.CINNAMOM :1 Gm. :5 Gm. :4 Gm.SUGAR :200 Gm. :583 Gm. :748 Gm.SALT :20 Gm. :92 Gm :110 Gm..RED CHILLI POWER :2 Gm. :2 Gm. :5 Gm.GLACIAL ACETIC ACID :4 ml. :23 ml :20 ml.SODIUM BENZOATE : 0.85 Gm. :3.7 Gm. :4.29 Gm.FINAL BATCH WEIGHT :1 Kg. :4.2 Kg. :4.85 Kg.SPECIFICATIONSTSS :28* BRIXACIDITY :1.2 %SOD. BENZOATE :750 ppm40
FLOW CHART FOR THE PREPARATION OF GUAVA JELLYGUAVA|WASHING|CUT IN THIN SLICES|BOIL WITH WATER FOR 45 MIN.| (GUAVA: WATER::: 1 :2 )STRAIN THE CLEAR EXTRACT|KEEP IT FOR CLARIFICATION (BY SETTING METHOD)|BOIL &ADD SUGER|AGAIN PASS THROUGH MUSLIN CLOTH|BOIL TILL 65* BRIX|ADD SODIUM BENZOATE| AN ALSO ADD COLOR & FLOVOUR )FILL HOT IN PRESTERILISED BOTTLES.|COOL& STORERECIPE: FOR FINAL PRODUCTGUAVA EXTRACTSUGERCITRIC ACIDSOD. BENZOATE:1 Kg.:0.750 Kg.:6 Gm.:0.2 TGm.SPECIFICATIONSTSS :65*BRIXFRUIT CONTENT :45%ACIDITY :0.55 %SOD. BENZOATE :200ppm.41
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Page 35 and 36: CLASSIFICATION OF FOOD ON THE BASES
Page 37 and 38: CHARECTERISTICS OF FEW POPULAR FRUI
Page 39 and 40: FOOD PACKAGINGWHAT ?“ -AN INTEGRA
Page 41: PACKAGE FOR FOOD PRODUCTS1. TIN PLA
Page 45 and 46: FLOW CHART FOR THE PREPARATION OF M
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Page 49 and 50: FLOW CHART FOR THE PREPARATION OF P
Page 51 and 52: 6. Copperm brass or iron equipments
Page 53 and 54: THE FIRST SCHEDULEFrom ‘A’See c
Page 55 and 56: provides springboard from the prese
Page 57 and 58: There are many ways in which one ca
Page 59 and 60: SALES PROMOTIONAfter the product ha
Page 61 and 62: PRODUCTION PLANNING & CONTROLProduc
Page 63 and 64: A PROJECT PROFILE FOR MANUFACTURE O
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Page 71 and 72: 6. Consumable 2,000/-7. Sales expen
Page 73 and 74: X. LIST OF MACHINERY & RAW MATERIAL
Page 75 and 76: II. Market Potential:The per capita
Page 77 and 78: 10-11 30 Trial Production11-12 15 C
Page 79 and 80: 6. Oil spraying machine for salted
Page 81 and 82: VIII.MACHINERY UTILIZATION:It is ex
Page 83: ISO 9001/14001/HACCP Certification

Course Material of ESDP on Food Processing in Hindi + English

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