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Culinary pastes (ginger, onion and garlic)

Culinary pastes (ginger, onion and garlic)
Application / Use: Process has been standardized for production of culinary paste from ginger, onion and garlic.
Input Needed: • Watermelon rind (thicker rind)
• Sugar
• Desired Food grade colour
• Citric acid
• Air Circulated Drier.
• Stainless steel vessels, knives, spoons etc
Output Capacity: 60 kg/100kg of rind.
Specific Benefits:  
Unit Cost: Rs. 5.0 Lakhs (Small scale industry)
Description:  
Developed By: Dr. I.N. Doreyappa Gowda, Principal Scientist (Hort.), Division of Post Harvest Technology, Indian Institute of Horticultural Research, Hessaraghatta Lake (PO), Bangalore- 560 089
Contact Person: Director, Indian Institute of Horticultural Research, Hessarghatta Lake, Bangalore-560 089, Tel: 080-28466420-24 (ext. 200); Fax: 080-28466291; email: director@iihr.ernet.in
Institute: IIHR, Bangalore

 

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