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
FLOW CHART FOR THE PREPARATION OF PICKLES IN OILLIME OR MANGO| |WASHWASH| |CUT IN TO 4 PIECECUT IN TO SLICES (longitudinally)| |ADD SALT (in alternate layers in big jars) KEEP THE SLICE IN TO 2-3 %| SALT SOLUTION (to prevent| blacking
FLOW CHART FOR THE PREPARATION OF PAPADSEIVE THE BIRI DAL POWDERMAKE SOLUTION OF| WATER & ASHAFOITIDAADD CHILLI POWDER ,SALT, |SODA, WHITE GINGLY & |MIX WELL || || || ||------------------------------- MIX---------------------------- |||MIX & NEAD IT MAKE HARD DAUGH||ADD LITTLE OIL KNEAD IT & MAKEIT SOFT & LEFT FOR 30 MIN.||DEVIDE IN TO BALLS & ROLL THEMWITH RICE POWDER||DRY & PACK IN POLYTHENE BAGSRECIPE: FOR FINAL PRODUCTBLACK GRAM DAL( URED orBIRI )HING or ASHAFOITIDACHILLY POWDERSALTSODA (NaHCO3)WHITE GINGLYRICE POWDERWATER:1 Kg:10 Gm.:20 Gm.:30 Gm.:30 Gm.:100 Gm.:200 Gm.:AS PER REQUIREMENT.47
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- Page 3 and 4: m|ferk ,oa m|eh ds xq.kvkids izR;sd
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- Page 7 and 8: ijUrq leL;k gS gh D;k\ vkidks dksbZ
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- Page 15 and 16: jk"Vªh; Ñf"k vkSj xzkeh.k fodkl c
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- Page 21 and 22: 2. 'ks;jlerk jkf'k izkIr djus dk ,d
- Page 23 and 24: foi.ku lw=mRoknu ,oe~ foØ; dk dk;Z
- Page 25 and 26: y/kq m|ksxksa esa dEI;wVj ,oa lwpuk
- Page 27 and 28: vkbZ- ,l- vks- -9000orZeku le; esa
- Page 29 and 30: &&lqj{kk ,oa LokLF; dh lEHkkoukvksa
- Page 31 and 32: fu;kZrd dSls cusafu;kZr gsrq opuc)r
- Page 33 and 34: fu;kZr dks ljy cukuk ek=k HkkM+k Qk
- 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 and 46: FLOW CHART FOR THE PREPARATION OF M
- Page 47: FLOW CHART FOR THE PREPARATION OF M
- 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
- Page 65 and 66: 471256810111239Details of</
- 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
FLOW CHART FOR THE PREPARATION OF PAPADSEIVE THE BIRI DAL POWDERMAKE SOLUTION OF| WATER & ASHAFOITIDAADD CHILLI POWDER ,SALT, |SODA, WHITE GINGLY & |MIX WELL || || || ||------------------------------- MIX---------------------------- |||MIX & NEAD IT MAKE HARD DAUGH||ADD LITTLE OIL KNEAD IT & MAKEIT SOFT & LEFT FOR 30 MIN.||DEVIDE IN TO BALLS & ROLL THEMWITH RICE POWDER||DRY & PACK IN POLYTHENE BAGSRECIPE: FOR FINAL PRODUCTBLACK GRAM DAL( URED orBIRI )HING or ASHAFOITIDACHILLY POWDERSALTSODA (NaHCO3)WHITE GINGLYRICE POWDERWATER:1 Kg:10 Gm.:20 Gm.:30 Gm.:30 Gm.:100 Gm.:200 Gm.:AS PER REQUIREMENT.47
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