The manufacturing process of ginger garlic paste involves several steps to ensure high-quality and hygienic production. Here’s an overview of the typical process:

Selection and Sourcing of Raw Materials:

Fresh ginger and garlic are sourced from farms or suppliers. They should be free from any blemishes, mold, or signs of rot.

Cleaning:

• Ginger and garlic are thoroughly washed to remove dirt, pesticides, and other impurities. This step is important for hygiene and to avoid contamination.

Peeling:

• The outer skin of ginger and garlic is peeled. This can be done manually or by using machines designed for peeling. In some processes, garlic is softened by soaking in water to ease peeling.

Blending:

• After peeling, ginger and garlic are chopped into smaller pieces to make the blending process easier. These pieces are then placed in a blender or mixer.
• The ginger and garlic are ground together into a fine paste. Some manufacturers add water or oil to help achieve the desired consistency.
• In some cases, preservatives like salt, citric acid, or natural additives may be incorporated to extend shelf life and enhance flavor.

Packaging:

• The paste is then packed in sterilized containers, such as jars, pouches, or tubes. The packaging is designed to ensure the product remains fresh and free from contamination.

Storage:

• The packaged ginger garlic paste is stored in a cool, dry place, away from direct sunlight, to maintain its quality. Some products are refrigerated or frozen to prolong freshness.

Quality Control:

• Throughout the manufacturing process, quality control checks are performed. These checks include verifying the texture, taste, consistency, and hygiene standards of the paste. Sampling is done to ensure the paste meets the necessary health and safety regulations.

This process ensures that ginger garlic paste retains its natural flavor and nutritional value while being safe for consumers.

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