SWEETS, NAMKEEN, MURABBA & PICKLESS MANUFACTURING PLANT

Sweets, Namkeen, Murabba and Pickles manufacturing unit is having a huge demand in India as well as export market. Though there are many manufacturers of these products in India, Still, there is a huge demand and supply gap. The present report depicts to prepare various Sweets, Namkeen, Murabba and Pickles etc. Dal Moth, Chanachur & Bhujia are the important names enhancing the flavour & taste as processed foods. These are food products having no historical background & becomes in market and in social & cultural synonym as the society became more advanced. Initially in long-long ago, people did not hear the name of Dal moth, chanachur or Bhujia like food products. But now a day it is well known not in India but worldwide. These are mainly consumed during breakfast period & are very much during social & cultural periods. These are used as tasty & flavored food as well as in medicinal way, however, a little it may be, according to ayurveda) because of their carminative stimulative digestive properties. India produces almost all these types of salty processed food products of grains all these types of salty processed food products of grains like Grams, Pulses etc. It aid in digestion and adsorption of food possesses anthelmintic and antiseptic properties. The main raw materials for these products are Gram pulses & spices. The various food additives & colours may be used to provide sophistications in the products. the raw material are frequency available in India. These salty food products get a broad market in foreign countries. These products are very much popular not only in India but also overseas countries. Hence, there are a lot of scope and market of these products & therefore, it will provide a very much profitable business. Pickles are usually made from a mixture of vegetables and fruit. They are eaten as a savoury, spicy accompaniment to a meal. Pickles are preserved by a combination of increased acidity (reduced pH), added salt, reduced moisture and added spices. Pickles can be prepared using one of two main methods: lactic acid fermentation of vegetables, either with or without the addition of salt the preservation of vegetables in acetic acid (vinegar). The products made by these two methods are very different-each one has its own distinctive taste and texture. Vegetables such as cucumber, cabbage, olive and onion are fermented by lactic acid bacteria which can grow in low concentrations of salt. The bacteria ferment sugars in the food to form lactic acid, which then prevents the growth of food poisoning bacteria and moulds. The amount of salt added controls the type and rate of the fermentation. If 2-5% salt is used, the fermentation is carried out by a series of bacteria that produce lactic acid. The pickle is preserved by the high level of acidity. If higher levels of salt are used (up to 16%) the product is preserved by the high salt concentration rather than by fermentation and is known as a salt-stock pickle. Fruit and vegetables can be semi-processed and stored for many months by preserving in a high salt solution. They can be further processed into pickle later in the season. Sometimes sugar is added to increase the rate of fermentation or to make the product sweeter. Pickles prepared by fermentation are not heated; therefore strict attention must be paid to cleanliness and hygiene. The concentration of salt, pH of the mixture and temperature of fermentation must all be controlled to ensure a good fermentation and to prevent the growth of undesirable bacteria. Vegetables pickled in acetic acid (vinegar) have salt and sugar added. They are not fermented and therefore have a different texture and flavour. Gooseberries are enriched with Iron and Vitamin C which are good for our body. One chunk of gooseberry murabba consumed during summers gives us the strength to bear the heat throughout the day. For making murabba take little big sized and little ripe gooseberries.Ripe gooseberries are less tangy in taste and are perfect for making murabba. Ripe gooseberries are available in market from the month of December.So select ripe and big sized gooseberries from the market. Bel Murabba, also called belgiri (bael) murabba, is an ayurvedic and Unani medicine and Indian recipe used for treatment of abdominal diseases. It is beneficial for irritable bowel syndrome (IBS), ulcerative colitis and stomach ulcers. It is also used for treatment of diarrhea, dysentery, dyspepsia and liver disorders. It is a good heart and brain tonic. The superbly acrid, bitter, fiery and gruff fruit bel (bael) acts as bile booster, cough killer, immunity booster and strength booster.