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
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FLOW CHART FOR THE PREPARATION OF PICKLES IN OILLIME OR MANGO| |WASHWASH| |CUT IN TO 4 PIECECUT IN TO SLICES (l<strong>on</strong>gitud<strong>in</strong>ally)| |ADD SALT (<strong>in</strong> alternate layers <strong>in</strong> big jars) KEEP THE SLICE IN TO 2-3 %| SALT SOLUTION (to prevent| black<strong>in</strong>g <str<strong>on</strong>g>of</str<strong>on</strong>g> the cut surface)COVER WITH MUSLIN CLOTH |&PLACE IN SUNLIGHT FOR A WEEK || (s<str<strong>on</strong>g>of</str<strong>on</strong>g>t & yellow sk<strong>in</strong> turns MIX THE SLICES WITH SALT| light brown ) | (<strong>in</strong> alternate layer)MIX OTHER INGRADIENT WITH PIECES LEFT FOR 4-5 DAYS(till slice turns| pale yellow)SMEAR THEM WITH LITTLE OIL || MIX OTHWER| INGRADIENT&SMEAR THE| WITH LITTLE OIL| OR ||-----------------------------------------------------------------||PACK IN GLASS BOTTLES &COVERED WITH THIN LAYER OF OIL|PLACE FOR 2-3 DAYS|READY TO EAT (STORE )RECIPE: FOR FINAL PRODUCTFOR LIMEFOR MANGOLIME :1 Kg. MANGO SLICE :1 Kg.SALT :250 Gm. SALT :250 Gm.CORIANDER :8 Gm.(mildy rosted & powdered) FENUGREEK :125 Gm.(ground)CUMIN :6 Gm. BLACK CUMIN :125 Gm.(,,)FENUGREEK :10 Gm. (powder)TURMARIC POWDER:32 Gm.TURMARIC :4 Gm.(powder) BLACK PEPPER :32 Gm.OIL :200 Gm. SAUNUF :28 Gm.OIL:200 Gm.46
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