VALUE ADDITION OF FRUITS, VEGETABLES, PULSES & OILSEEDS - PowerPoint Presentation

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VALUE ADDITION OF FRUITS, VEGETABLES, PULSES & OILSEEDS PRESENTATION BY- Ms. AKRITI PRADHANSMS (HOME SCIENCE)KVK, DARJEELINGUBKV

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INTRODUCTION WHY PRESERVE?.... Microbial spoilageSpoilage due to insects or rodentsPhysical/Mechanical damage

Chemical and enzyme spoilage

Value addition is to economically add value to a product by changing

its original state

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Why value addition?

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DIFFERENT METHODS OF PRESERVATIONHEATINGDRYINGSALTING/VINEGARJAM/JELLIES/SYRUP/CANDIESJUICES/MURABBA/MARMALEDPICKLING

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TRAINING ON FOOD PRESERVATION THROUGH SALTING/VINEGAR &PICKLING

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PICKLES

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INGREDIENTS FRUITS/VEGETABLESSPICES & HERBSOIL

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UTENSILS-Measuring cups and spoons, sharp knives, tongs, vegetable peeler, food chopper or grinder, cutting board , vessels.SCALESJARS/LIDS

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PRESERVATIVESPreservatives are compounds used to prevent and retard microbial spoilage of food.They are classified into- class I & class II preservatives.Class I preservatives- salt, vinegar, sugar/glucose, spices, honey, oilClass II preservatives- sodium, potassium, calcium salts, benzoic acids, sorbic acids, citric acid etc.

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PROCESSING OF VEGETABLES & FRUITSSELECTION OF FRUITS &VEGETABLESSEALINGPEELINGFILLING IN JARSGRADINGWASHING

CUTTINGCOOLING/DRYING

BLANCHING

SYRUPING/ BRINING

PROCESSING

COOLING

STORAGE

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BRINE/SALT WATERA solution in water is brineOnly vegetables are brinedHot brine of 1- 3 percent is used to preserve vegetablesFilter brine before filling 1% brine – 10 gm salt in 100 ml water

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TOMATO PICKLE RECIPE INGREDIENTSTOMATO – 500 gmOIL – 1 cupMUSTARD SEEDS -

1 tspMETHI POWDER- 2 tbsp

HING -

1/4 tsp

HALDI - 1/4 tsp

RED CHILLI POWDER -

1-1/2 tsp

SALT –

3 tsp

METHOD

Cut tomatoes into 4 pieces

Cool, add extra

methi

powder and oil and store

Add tomato and cook

Heat oil and add all

masala

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ONION PICKLE RECIPE INGREDIENTS  ONIONS, PEELED - 1 1/2 cups GARLIC- 1/2 cup

CHILLIES – 5-6 CUMIN SEEDS – 1 tsp

 WHITE

 

VINEGAR

– 1 cup

 

SUGAR

– 100 gm

SALT

– 1 tbsp

METHOD

Cut onion into 2 pieces

Combine

1 cup water + vinegar + sugar + salt

Mix well

Add onion + garlic + black cumin in vinegar- water mix

Add extra vinegar- water mix, store in bottle

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STUFFED CHILLI PICKLEMETHODClean & slit chilies in the centre and remove seedsIn a bowl mix all the ingredients Fill in the chilies Preserve in bottle INGREDIENTSChilies – 500 gmSauf- 6 tspTori- 6 tspMethi- 6 tspHaldi – 3 tsp Aam chur- 1 tspHing- ¼ th tsp Vinegar- 4 tbsp Salt to taste

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MIXED VEGETABLE PICKLE RECIPE INGREDIENTS CAULIFLOWERBEANSCARROTSRADISHPEASSPICESSALT

OILMETHOD

Clean, cut vegetables

Boil vegetables in water for few until tender

Strain water and dry

Rub spices and salt

Add oil and store in jar

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TRAINING ON PRESERVATION OF FRUITS THROUGH MAKING OF JAMS, MARMALEDS, PRESERVES & KETCHUP

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JAMS

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JAM Jam is made from crushed or ground fruit or by boiling fruit pulpPectin – jelling substance Fruits high in pectin- apple, grapes, plumCommercial pectins are available in liquid or powdered formAcid- for gelling and flavour , commonly used lemon juice /citric acid Lemon juice – 1 tbsp, citric acid 1/8 tsp Sugar- for flavour, gelling, and preservativeTest for doneness- drop jam in ice cold water.

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ORANGE JAMRECIPEJuice all the oranges using a juicerNow pour this fresh juice in a large kadai Bring this to a boil Simmer this for 15 minutes until the juice has reduced in half Add sugar and salt and mix well Boil till you reach a thick flowing consistency Switch off the flame and add lemon juice to it and mix well  cool completely Pour into a clean container and put in fridge

INGREDIENTS

Orange – 2

kgs

Sugar – 500

gms

Salt – 1 tsp

Lemon Juice – 3 tbsp

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APPLE JAMRECIPESelect apples and wash Cut them into small piecesCook in water till apple pieces are tender (you can also pressure cook them for 2 minutes) Sieve the pulp carefully Add sugar stir constantly and add citric acid Cook till the mixture obtains thick gel like consistencyPour hot jam into bottles and cool Store in a cool placeINGREDIENTApples: 1 kgSugar: 750 gmsCitric Acid: 1 teaspoonWater: 150 ml

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MANGO JAMMETHODWash & peel mangoesGrindAdd mango puree, sugar, lemon juice Cook for 15- 20 minsCheck consistencySwitch off fire Cool / store INGREDIENTS-Mango- choppedSugar- ¼ cLemon juice- 1 tbsp

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MARMALED & MURABBA

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MURABBA/ PRESERVEThe Murabba is a fruit or vegetable immersed in spice flavored HEAVY sugar syrup  You can use many of the fruits or vegetables to make Murabba, examples are: Mangoes, Apples, Carrots, Ginger, AmlaThe Cinnamon, Cloves, elaichi and Lime juice are used to flavour

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CARROT MURABBA RECIPE INGREDIENTS Carrots -1 kg Sugar – 500 gm Citric acid - 5gms Water - 250mls (1 cup)Elaichi – 5 gm kishmish – 10 gm almond – 10 gmMETHODClean and cut carrots Mix sugar & water and boilAdd carrots and cook for 20 minutesAdd elaichi, kismish & almondsStore in bottle

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MARMALED Fruit jelly in which slices of the fruit or its peel are suspendedTwo types of marmaled- jelly marmalade & jam marmalade Jelly marmaled- juice of the fruit is usedJam marmaled- pulp is used

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ORANGE MARMALEDRECIPEINGREDIENTS Orange – 4 to 5 sugar – 250 to 300 gmLemon peel – 1 citric acid – 2 gmWater – 6 cups METHODWash oranges and lemon Cut into pieces Add orange, lemon peel, lemon juice and water Boil for 10 minutesReduce heat & cook for 40 minutes until fruit becomes softBoil till it becomes gel like Pour in bottle Cool & store

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KETCHUPKetchup is a table sauce used for dressing and condiment. It is more sweeter than a sauce. It is made with ripened tomato. Common ingredients include tomatoes, vinegar, sugar, salt, spices, cloves, cinnamon. Vinegar – less variant of ketchup is called as tomato sauce.

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TOMATO KETCHUPMETHODClean & chop tomatoesPut in pressure cookerAdd chopped ginger, garlic, red chilliesPour vinegarAdd sugar Cook in low flame for 30 minsBlend/StrainAllow to thicken for 20 mins Check tasteAdd soduim benzoate & stir well Store INGREDIENTSTomato- 2.5 kg for 1 lit Garlic- 2 podsGinger- ½Sugar- 1 cVinegar- Sodium benzoate – ¼ tsp in 1 tsp hot water

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Value addition in Pulses & Oilseeds

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GROUNDNUT PODIMethod Roast peanutRemove peelAdd oil, chilies, jeera in pan and fryCoolGrind chilies, jeera & saltAdd garlic, groundnut, dry coconutGrindstoreIngredients: Groundnut- 1 cupDry coconut powder- 2 tbspDry red chillies- 10Garlic pods- 6Jeera- 2 tspSalt to tasteOil- 1 tsp

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DHANIYA PODIMethodRoast dhaniya & chilliesAdd curry leavesRemove from heat Cool storeINGREDIENTSDhaniya– 25 gmChillies- 5Curry leavesSalt to taste

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DAHL PODIMETHODHeat oilRoast dahl & chilliesRoast coconutCool/ grindstoreINGREDIENTSBlack gram dal- ½ cChana dal- ½ cCoconut- ½ cGarlic- 10Oil- 1 tspSalt to taste

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ARTIFICIAL PRESERVATIVES NAMEUSED INQUANTITYCitric acidjams, jellies, marmalade1 tsp/kgPotassium metabisulphite (KMS)Juices, squash½ tsp /liter

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Any questions ????

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THANK YOU