Book Title: Uncommon Food to Value Added Products: A Comprehensive Study
Editor: Dr. Swati Nakhale
ISBN: 978-81-971828-5-3
Chapter: 18
DOI: https://doi.org/10.59646/fvapc18/163
Author: Hadole Amruta Ashok, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India
Abstract:
Pickle is one of the oldest and most successful methods of food preservation known to human. The optimization of pickle quality depends on maintenance of proper acidity, salt concentration, temperature and sanitary conditions. Pickle products add spice to meals and snacks. The skillful blending of spice, sugar and oil with fruit and vegetable gives crisp, firm texture and pungent, sweet-sour flavour. Pickles serve as appetizers and help in digestion by aiding flow of gastric juices. Fermented pickles also have beneficial bacteria that can control harmful intestinal microbes. Pickle in Shikarpur is manufactured in twenty-five different agriculture products like mango (carry), chillies, lemon onion etc. and is manufactured in three categories oil, vinegar, and water. The export quality of pickle is manufactured in soybean oil. Pickle manufacturing process is consisting on six steps. When raw material is brought from different parts of the province/country is being cut into different parts according to the requirement of buyer after then it is washed with fresh water, then it is mixed in mixing machine at this stage different spices are mixed with raw material. The raw material is stored in brine tank where they can be preserved for twelve months.