Course Material of ESDP on Food Processing in Hindi + English
Course Material of ESDP on Food Processing in Hindi + English Course Material of ESDP on Food Processing in Hindi + English
TSS:68* BRIXFRUIT CONTENT :45 %ACIDITY :0.55 %PERMITTED COLOR :100 ppmSODIUM BENZOATE :200 ppmFLOW CHART FOR THE PREPARATION OF SQUASH (ORANGE & LIME)PREPARE SYRUP ORANGE JUICE EXTRACT (BY JUICER )ADD SUGAR+ WATER (Cal.) || |BOIL || |ADD CITRIC ACID (Cal.)|---REMOVE SEED &| | SKIN PIECESFILTER BY MUSLIN CLOTH || |COOL TO ROOM TEMP.------------------------------------- ||MIXING|ADD COLOR + FLOVOUR(mix well in water & then add )|ADD PRESERVATIVE(frist mix in smallquantity
FLOW CHART FOR THE PREPARATION OF MIXED PICKLERECIPE: FOR FINAL PRODUCTVEGETABLE|WASH & CUT IN TO SMALL PIECES|BLANCH THE VEG. IN BOILING WATER FOR 5-6 MIN.|
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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 and 42: PACKAGE FOR FOOD PRODUCTS1. TIN PLA
- Page 43 and 44: FLOW CHART FOR THE PREPARATION OF G
- Page 45: FLOW CHART FOR THE PREPARATION OF M
- 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 67 and 68: has been made in the prof</
- Page 69 and 70: arrangement, collection tank,etc.)
- 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
TSS:68* BRIXFRUIT CONTENT :45 %ACIDITY :0.55 %PERMITTED COLOR :100 ppmSODIUM BENZOATE :200 ppmFLOW CHART FOR THE PREPARATION OF SQUASH (ORANGE & LIME)PREPARE SYRUP ORANGE JUICE EXTRACT (BY JUICER )ADD SUGAR+ WATER (Cal.) || |BOIL || |ADD CITRIC ACID (Cal.)|---REMOVE SEED &| | SKIN PIECESFILTER BY MUSLIN CLOTH || |COOL TO ROOM TEMP.------------------------------------- ||MIXING|ADD COLOR + FLOVOUR(mix well <strong>in</strong> water & then add )|ADD PRESERVATIVE(frist mix <strong>in</strong> smallquantity <str<strong>on</strong>g>of</str<strong>on</strong>g> hot water & then add )|MIX THE ENTIRE MASS BY STRIRRING|FILL IN PRE-STERILISED BOTTLERECIPE: FOR FINAL PRODUCTJUICE (ORANGE/LIME ) :500 ml.SUGAR:750 Gm.CITRIC ACID:30 Gm.WATER:750 Gm.SOD. BENZOATE :1 Gm.ESSENCE (ORANGE/LIME) :5-10 ml.COLOR:P<strong>in</strong>ce.(app.)(FOR ORANGE RED COLOR-----SUNSET YELLOW (USE 0.1 % IN DISTT. WATER )(FOR LIME YELLOW COLOR----TARTRAZINE (USE 0.1 % SOL. IN DISTT.WATER)SPECIFICATIONSTSS :40MINIMUM % OF FRUIT JUICE IN FINAL PRODUCT :25%44
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