"hands down the best soup i have ever tasted! every time i have served this i have received rave reviews.Definitely something to serve when you are looking to impress!"

- Sandip (Amanora Group Pvt. Ltd.)




"I got my fresh button mushroom of TBA this morning! wow they look lovely and were perfectly shaped, and had great texture. can't wait to cook them tonight."

- Sandip (Amanora Group Pvt. Ltd.)




"My order was perfect. The Mushrooms were very good and exactly what I was promised. I will be ordering again soon. Thanks, "

- Sandip (Amanora Group Pvt. Ltd.)




"we have eaten a lot to know you have excellent quality range of products and i have recommended you to many people."

- Sandip (Amanora Group Pvt. Ltd.)




"I like mushrooms, but it is not possible for me to go hotel every time i want to eat them. so i tried the ready to eat products of tba Paneer Mushroom, Mushroom Pulao, Mushroom Capsicum, Mushroom Fried Rice,Mushroom Fry. They were extremely easy to make with mind blowing taste.I loved them all. Thanks a lot..."

- Sandip (Amanora Group Pvt. Ltd.)


Products Process
CANNING
Canning aims to destroy all micro-organisms and their spores through the application of heat. This is achieved by sterilising the food within air-tight containers to prevent re-contamination.
    The stages of canning
  • cleaning of raw materials;
  • size reduction;
  • blanching;
  • Metal Detection;
  • filling;
  • sealing;
     
  • washing;
  • sterilisation;
  • cooling;
  • drying;
  • labelling.
  •  

Cleaning of raw materials

All foods to be canned must be washed thoroughly to remove contaminants and inedible matter. For some products this is a one-step process. For others, such as stews, all separate ingredients must go through this process.

Size reduction

Certain ingredients, such as vegetables, need to be sliced or diced in order to fit into cans. However, some varieties of carrot are grown especially so that they fit into the can whole.

Blanching

Products which contain fruits and vegetables need these ingredients blanched (i.e. immersed in boiling water) before they can be packaged. This process helps with filling the can. Blanching must take place, quickly & cooled immediately to prevent any enzymic reactions such as discolouration from occurring.

Metal Detection

Detection and removal of metal contamination (Ferrous, Non Ferrous & SS) from incoming raw materials and formulations prior to/in process of manufacturing of foods.

Filling

The cans are filled automatically/Manually with a measured weight or volume of product. A solution of brine, savoury sauce, fruit juice or sugar syrup is usually added. A space is left at the top or the can will distort when sterilized. Food is also packaged in plastic containers. These are known as Retortable Pouches.

Sealing

The cans are sealed, under vacuum, using a double seam on the can rim. A vacuum is applied to draw out the air at the top of the can and seal the lid. At this stage some product may seep out.

Washing

Once sealed, cans are washed to remove any external particles, and are then ready to be sterilised

Sterilisation

Batches of cans are placed in a retort, which works like a large pressure cooker. The time taken to sterilise the contents at boiling point would be relatively long. By canning under pressure less time is needed as the temperature rises to 121º C / 127º C.
The retort is sealed and steam is injected. This causes the temperature to rise and eventually results in air being driven out of the retort.

The type of product being canned is of importance at this stage. 'Solid pack' contents, e.g. canned mushrooms, need more time as the heat needs to penetrate the product by conduction. However 'liquid pack' contents, e.g. soups, need far less time as the liquid present helps transfer the heat by convection. This will dictate the pressure and time needed to sterilise the product throughout.

Cooling

After the cans have been sterilised, they are cooled to prevent overcooking of the contents. This is achieved by spraying cool water over the cans and a gentle reduction in pressure. Any sudden drop in temperature would cause the cans to distort and damage the can seams. The cans are cooled properly to reduce the temperature further.

Drying

The remaining heat from the can evaporates any water left on the surface. This is important to prevent rusting during storage and the risk of intake of dirty water if there is a seam defect.

Labelling

Finally, cans are coded then labelled with a 'best before' date.



FREEZING
The process of freezing involves freezing the water in the cellular spaces of fruit tissue. As this water freezes it expands forming ice crystals that rupture cell walls resulting in softer texture once fruit is thawed.To reduce cellular damage chill and freeze fruit quickly so that the ice crystals formed are smaller.
    The stages of freezing are:
  • cleaning of raw materials;
  • size reduction;
  • blanching;
  • IQF;
  • Bag filling;
     
  • Weighing;
  • Sealing;
  • Metal Detection;
  • Cold storage;
  • Dispatch
  •  

Cleaning of raw materials

All foods to be frozen must be washed thoroughly to remove contaminants and inedible matter. For some products this is a one-step process. For others, all separate ingredients must go through this process.

Size reduction

Certain ingredients, such as vegetables, need to be sliced or diced in order to fit into bags. However, some varieties of carrot are grown especially so that they fit into the bags whole. s

Blanching

Products which contain fruits and vegetables need these ingredients blanched (i.e. immersed in boiling water) before they can be packaged. This process helps with filling the bag. Blanching must take place, quickly & cooled immediately to prevent any enzymic reactions such as discolouration from occurring.

IQF (Individual Quick Freezing)

IQF commonly known as Flash freezing is a commercial freezing technology that allows fruits and vegetables to retain its quality and original nutritive value by preventing the formation of large ice crystals in the fruit cells. Since each whole fruit is individually frozen, particles do not cohere and the final product is not frozen into a solid block. IQF products eliminate reprocessing and thus considerably reduce the drop loss during thawing & refreezing. It also gives a longer shelf life to the fruits and vegetables. Individual consumers in importing countries prefer IQF products, for the sake of convenience and its longer shelf life. 

Bag filling, Weighing, Sealing

The bags are filled Manually with a measured weight of product. Bags with appropriate weight are sealed immediately.

Metal Detection

Detection and removal of metal contamination (Ferrous, Non Ferrous & SS) from incoming raw materials and formulations prior to/in process of manufacturing of foods.

Cold storage

Cold storage keeps food from decomposing by stopping or slowing down the activity of enzymes, bacteria, yeasts, and microbes that can eventually spoil food.



RTE (Ready To Eat)
Ready-to-eat (RTE) foods are foods intended to be consumed as they are. These foods do not require additional cooking and are usually stored at room temperature or in refrigeration. RTE foods have specific safe food-handling guidelines.

    The stages of RTE processing are:
  1. Preparation of Vegetables
    1. cleaning of raw materials;
    2. size reduction;
    3. blanching;
  2. Preparation of Curry
    1. cleaning of raw materials;
    2. preparation of pastes;
    3. preparation of powders;
    4. oil frying;
  3. Preparation of rice
    1. cleaning of rice;
    2. soaking
    3. cooking
  4. Blending of A+B+C
  5. Metal detection
  6. Sterilization
  7. Storage
  8. Despatch
    Review of the learning objectives
  • To understand the different stages of Canning.
  • To understand the process of Freezing.
  • To understand the process of RTE.
Size reduction

Certain ingredients, such as vegetables, need to be sliced or diced in order to fit into bags. However, some varieties of carrot are grown especially so that they fit into the bags whole. s

Blanching

Products which contain fruits and vegetables need these ingredients blanched (i.e. immersed in boiling water) before they can be packaged. This process helps with filling the bag. Blanching must take place, quickly & cooled immediately to prevent any enzymic reactions such as discolouration from occurring.

IQF (Individual Quick Freezing)

IQF commonly known as Flash freezing is a commercial freezing technology that allows fruits and vegetables to retain its quality and original nutritive value by preventing the formation of large ice crystals in the fruit cells. Since each whole fruit is individually frozen, particles do not cohere and the final product is not frozen into a solid block. IQF products eliminate reprocessing and thus considerably reduce the drop loss during thawing & refreezing. It also gives a longer shelf life to the fruits and vegetables. Individual consumers in importing countries prefer IQF products, for the sake of convenience and its longer shelf life. 

Bag filling, Weighing, Sealing

The bags are filled Manually with a measured weight of product. Bags with appropriate weight are sealed immediately.

Metal Detection

Detection and removal of metal contamination (Ferrous, Non Ferrous & SS) from incoming raw materials and formulations prior to/in process of manufacturing of foods.

Cold storage

Cold storage keeps food from decomposing by stopping or slowing down the activity of enzymes, bacteria, yeasts, and microbes that can eventually spoil food.



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