From the South Indian that loves his 'Thayir Saadam with Vadu Manga' to the Punjabi that relishes his 'Aloo Parantha with achaar', Indians give a very important position to spicy pickles on their 'thalis'. Pickles can uplift even the most insipid dish to a veritable delicacy of flavour and spiciness. Pickles are an integral part of Indian cuisine and we can’t imagine our meals without them.
Pickling is a method of food preservation by which an edible substance (often fruits or vegetables) is cured in a spicy brine or vinegar solution. The liquid in which the food has been pickled is often called a pickling liquid. The pickling process was invented by the Chinese, and was allegedly introduced into India during the period of the Delhi Sultanate (1206-1526 AD) when many crusaders brought with them a taste for sour foods. Pickles are prized not only for their flavor but also for their texture. Indian households spent a considerable amount of time preparing pickles for annual consumption. The process was elaborate involving washing and cutting vegetables, drying, soaking in salt, boiling oil and grinding masala but it was well-worth it in the end.
Manufacturing Pickles
With the fast-paced modern life, pickle making went from the home kitchen to the food processing factories and now many many varieties of ready-to-eat pickles in bottles line supermarket shelves. Pickle manufacturing is a multi-step process which requires a multitude of ingredients and an extremely hygienic environment to prevent spoilage. One important ingredient in pickles is garlic, but the traditional method of preparing garlic before it entered the pickle manufacturing unit was undoubtedly inconvenient. It required fresh garlic be crushed in separate instruments, like pestles and mortars. Then it needed to be cleaned, helping to eliminate the remains of clove stalks and skin which can lead to the growth of molds and bacteria.
There is no denying that garlic has a very strong flavor which cannot but be relished in any pickle. The only problem really was the preparation of cloves for the pickle factories. Though they were processed to remove oxide from them, not much could be done as far as the moisture content went. Also, this meant additional effort had to be taken during chopping and as a consequence, towards its final use in the pickle unit.
Dehydrated garlic (powder, flakes, kibbled) is at once a game changer in the pickle industry and for many businesses that use large amounts of garlic in their products. Garlic, dehydrated, has become a mainstay in the production of all kinds of food products. The benefits are numerous, including reduced labor costs and increased efficiency in the kitchen.
How Dehydrated Garlic is helping Pickle Manufacturers?
Although it is not the basic ingredient of pickles, dehydrated garlic is an important element in preserving flavour and colour, and reducing moisture content throughout the manufacturing process. Dehydrated garlic is basically garlic that has been dried to remove moisture to discourage the growth of harmful bacteria. Here are some of the ways in which Dehydrated Garlic is making a difference to the pickle manufacturing industry:
The addition of dehydrated garlic has allowed manufacturers to cut down on the amount of oil and grease in their pickles, making them a healthier alternative to the industry standard.
Salt was added as a preserving agent in pickles to prevent bacterial growth. With usage of Dehydrated garlic, salt content can be reduced since there is no risk of moisture.
Storage of Dehydrated Garlic is easy since it does not need refrigeration. Natural Dehydrated's Garlic flakes, powders and kibbles have a long shelf life that does not require any refrigeration.
Usage of Dehydrated Garlic also eliminates the need for expensive labour as there is no requirement to peel, chop and process the garlic.
Sourcing of fresh garlic exposes food processing units to the vagaries of price fluctuations in agricultural produce. Dehydrated garlic enables pickle manufacturers to control their raw material cost efficiently by estimating their seasonal need for Garlic and buying it at one go from Natural Dehydrated Vegetable Pot Ltd.
Unlike roasted garlic that has a pungent smell, dehydrated garlic doesn't have any unpleasant odor and produces fantastic quality pickle.
It's marvellous pickle season but if you are thinking to give your customers the best pickles then it's time you switch your attention to Dehydrated Garlic from Natural Dehydrated Vegetables Pvt Ltd.