Detailed Project Report on ginger and garlic paste
Detailed Project Report on ginger and garlic paste
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GINGER AND GARLIC PASTE
[CODE NO. 3977]
In the business of food chains and restaurants, ginger and garlic paste is always used as an ingredient. It is one of the most preferred ingredient for Chinese recopies. It makes food taste amazing and delicious. Ginger and garlic paste is so often found in South Asian dishes that the cooks normally keep ginger garlic paste in the fridge. This saves time for them not to peel and mash ginger and garlic each time they cook.
The use of ginger and garlic paste make sure that the flavour is smooth and even in the dish being prepared. The ginger and garlic needs to be sliced well, chopped well and carefully use in making the paste as it is known to burn very quickly. Normally, when Chinese recopies are being made, ginger-garlic paste is normally added with little white vinegar and water. A tiny bit of lime juice is also added so that the food turns out to be good in taste. At the end, when Chinese recipe is well made, it is garnished with little salt.
The ginger garlic paste is known to be an incredible marinade. Indian and non-veg dishes such as Tandoori Chicken alway make use of ginger-garlic paste which is known as the Tandoori marinade. This marinade adds such a flavoured beautiful foundational layer. This ginger-garlic paste also works as a batter. When crispy masala fish is made or fish roll is made – it has a golden crunchy exterior. Ginger-garlic paste is always added in it as an ingredient when it is served with breadcrumbs, cornstarch as well as panko.
The ginger garlic paste is often used with chopped onion and vegetables added. The marinade normally has ginger-garlic paste, lime juice, chilli powder and turmeric. The ginger garlic paste is normally used as a batter with crispy crunchy fishes. Most of the Iranian recepies also use ginger garlic paste. Most shrimp appetizers are served with ginger garlic paste. The ginger garlic paste is normally used with onion, tomatoes or green chillies in the form of gravy. It is often used in preparation of biryanis, curries, pulao, matar paneer and chana masala and so on.
The home made ginger garlic paste is very easy to make, economic as well as hygienic and is it is easy to make, hygienic as well as economic. It is free from all artificial preservatives. Ginger garlic paste is used in curries, gravies as well as biryanis. It add immense flavour to food. Disposable packets of ginger garlic paste are also very well available in the market. Various traditional methods are used in kitchens of restaurants to make ginger garlic paste. It is always economical to make ginger garlic paste and has no preservatives or any kind of artificial flowers.
When it comes to Indian cooking, most restaurants keep a jar of ginger and garlic paste in the kitchen. It is the best amalgam of aroma and heat and gives pungent spiciness of fresh garlic. Various delicious ingredients are added in the recipe of Indian dishes and are then grilled and marinated well.
COST ESTIMATION
Plant Capacity 1600 Kg./Day
Land & Building (1200 sq.mt.) Rs. 1.56 Cr
Plant & Machinery Rs. 40 Lac
Working Capital for 2 Months Rs. 67 Lac
Total Capital Investment Rs. 2.70 Cr
Rate of Return 31%
Break Even Point 57%
INTRODUCTION
GINGER PASTE
TYPES OF GINGER
COMPOSITION OF GINGER
ANALYSIS OF A BAZAAR SAMPLE OF GREEN GINGER GAVE THE
FOLLOWING VALUES:-
GINGER GARLIC PASTE
USES AND APPLICATION
GARLIC PASTE
GINGER PASTE
RAW MATERIALS
GARLIC AVAILABILITY AND USES
REGIONS OF POPULACE IN INDIA (GINGER GARLIC PASTE USE IN INDIA)
B.I.S. SPECIFICATION
GARLIC PASTE
GINGER PASTE
CONTACT ADDRESS FOR QUALITY PARAMETERS TOWARDS GINGER
GARLIC PASTE
OVERVIEW OF GINGER IN INDIA
TOP 10 GINGER PRODUCING STATES OF INDIA ARE:
PRODUCTION TRENDS OF INDIAN GINGER
WORLD’S TOP FIVE GINGER PRODUCERS IN 2019
WORLD’S TOP FIVE GINGER EXPORTERS IN 2019
PRODUCTION OF GARLIC IN INDIA
COOKING PASTE MARKET IN INDIA
MARKET POSITION
RAW MATERIALS USED IN THIS MANUFACTURING UNIT ARE—
INDUSTRY OVERVIEW: FOOD PROCESSING
SWOT ANALYSIS
POSITIVE OUTLOOK
PRICE RISE: BOON FOR COOKING PASTE BRANDS LIKE DABUR, NESTLE
PRESENT MANUFACTURING/EXPORTERS OF GINGER AND GARLIC PASTE
REGISTRATION AND LICENSE FOR GINGER AND GARLIC PASTE
BASIC STEPS FOR GINGER GARLIC PASTE
FORMULATION OF GINGER GARLIC PASTE
MANUFACTURING PROCESS OF GINGER GARLIC PASTE
PROCESS FLOW DIAGRAM OF GINGER GARLIC PASTE
MANUFACTURING PROCESS
FORMULATION OF GARLIC PASTE
GARLIC PASTE
OTHER INFORMATION
PROCESS MANUFACTURING OF GARLIC PASTE
PASTE MAKING MACHINE
MANUFACTURING PROCESS IN DETAILS
WASHING
PEELING
DEHYDRATION
MIXING
PROCESS FLOW DIAGRAM FOR GARLIC PASTE
GINGER GARLIC PASTE PACKING MACHINE
FEATURES:
FORMULATION
PROCESS FLOW SHEET
OTHERS FORMULATION OF GINGER PASTE
FORMULATION OF GINGER PASTE
FORMULATION OF GARLIC PASTE
SEQUENCES IN GINGER GARLIC PASTE
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE
SERVICE ARE:
PLANT LOCATION FACTORS
PRIMARY FACTORS
1. RAW-MATERIAL SUPPLY:
2. MARKETS:
3. POWER AND FUEL SUPPLY:
4. WATER SUPPLY:
5. CLIMATE:
6. TRANSPORTATION:
7. WASTE DISPOSAL:
8. LABOR:
9. REGULATORY LAWS:
10. TAXES:
11. SITE CHARACTERISTICS:
12. COMMUNITY FACTORS:
13. VULNERABILITY TO WARTIME ATTACK:
14. FLOOD AND FIRE CONTROL:
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
1. DEPRECIATION:
2. FIXED ASSETS:
3. WORKING CAPITAL:
4. BREAK-EVEN POINT:
5. OTHER FIXED EXPENSES:
6. MARGIN MONEY:
8. TOTAL LOAD:
9. LAND AREA/MAN POWER RATIO:
PROJECT IMPLEMENTATION SCHEDULES
INTRODUCTION
PROJECT HANDLING
PROJECT SCHEDULING
PROJECT CONSTRUCTION SCHEDULE
TIME SCHEDULE
GINGER GARLIC PASTE MAKING MACHINES SUPPLIERS
SUPPLIERS OF PACKAGING MACHINERY
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF GARLIC AND GINGER
SUPPLIERS OF SODIUM BENZOATE
SUPPLIERS OF XANTHAN GUM
SUPPLIERS OF SODIUM CHLORIDE
SUPPLIERS OF CITRIC ACID
SUPPLIERS OF PRINTED LAMINATED POUCHES
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
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