Course Material of ESDP on Food Processing in Hindi + English

has been made in the pr<strong>of</strong>ile. The entrepreneurs may however, contact the concerned State Pollution ControlBoard for detailed guidance in the matter. Minimum height <strong>of</strong> shed will be maintained with exhaust fansshould be installed for removing decongestion proper ventilation, removal <strong>of</strong> cokes fumes etc.d. Process Flow Chart For the preparation <strong>of</strong> TOMATO SOUCE/ KETCHUPTOMATOES (RED& MATURE )WASHINGCRUSHING IN FRUIT MILLCRUSHED PULP HEAT FOR 5 MIN. AT 85oCPASS THROUGH PULPER-----SEPARATE SEEDS &SKINJUICEWEIGH & BOILADD SUGER & SPICE TIED IN A BAGADD SALTCOUNTINUE BOILING TILL 28*BRIXSTOP BOILING AT 28* BRIX AND ADD ACETIC ACID&SODIUM BENZOATEFILL HOT IN PRESTERILISED GLASS BOTTLESTHEN SEAL &STORE AT ROOM TEMP.RECIPE: FOR FINAL PRODUCTKETCHUPSAUCETOMATO 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.65