FROZEN FOOD CLASSIFICATION

2.  Freezing food preserves it from the time it is
prepared to the time it is eaten.
 Since early times, farmers, fishermen, and trappers
have preserved grains and produce in unheated
buildings during the winter season.
 Freezing food slows down decomposition by turning
residual moisture into ice, inhibiting the growth of
most bacterial species.
 In the food commodity industry, there are two
processes: mechanical and cryogenic (or flash
freezing).

3.  Mechanical freezers were the first to be used
in the food industry and are used in the vast
majority of freezing / refrigerating lines. They
function by circulating a refrigerant,
normally ammonia, around the system, which
withdraws heat from the food product
 Cynogenic freezing is the method of
introducing the foods into liquid nitrogen.

4.  Cryogenic freezing is the quickest freezing
technology available due to the ultra low
liquid nitrogen temperature −196 °C
(−320 °F)

5. frozen foods are divided into cooling foods
and frozen foods.
•Cooling food: no need to freeze, is the
food that is lowered to the freezing point
and stored at this temperature.
•Frozen food: Food that is preserved at a
temperature below the freezing point
after freezing.
•Cooled foods and frozen foods are
collectively referred to as frozen foods.

6. The speed of the freezing has a direct impact on the
size and the number of ice crystals formed within a
food product's cells and extracellular space. Slow
freezing leads to fewer but larger ice crystals while fast
freezing leads to smaller but more numerous ice
crystals. Large ice crystals can puncture the walls of the
cells of the food product which will cause a degradation
of the texture of the product as well as the loss of its
natural flovour. That is why there will be a qualitative
difference observed between food products frozen by
ventilated mechanical freezing, non-ventilated
mechanical freezing or cryogenic freezing with liquid
nitrogen.[24]

7. Frozen food packaging must maintain its integrity
throughout filling, sealing, freezing, storage,
transportation, thawing, and often cooking.[9] As many
frozen foods are cooked in a microwave oven,
manufacturers have developed packaging that can go
straight from freezer to the microwave.
The common choices for frozen food packaging include
tin cans, cardboard, laminated paper, and flexible and
rigid plastic materials. Fresh vegetables, fruits, and
dressed meat also use simple shrink wraps.

8. GINGER
GARLIC
PASTE

9. GINGER.
• Ginger originated in Maritime Southeast Asia and
was likely domesticated first by the Austronesian
peoples.
• Ginger is a flowering plant whose rhizome, ginger root
or ginger, is widely used as a spice and a folk medicine.
• Medical Usage : Reduce Cold and Flu, Treat
inflammation, Prevent Nausea, Improves Brain
Functionality etc.,

10. GARLIC
• Garlic is a species in the onion genus,
Allium.
• It is native to Central Asia and
northeastern Iran
• Medical Usage : Diabetes, High blood
pressure,Hardening of the
arteries,Preventing tick bites,Prostate
cancer.

11. HOW TO MAKE GINGER GARLIC
PASTE IN HOME
1. Wash ginger and dry completely.
2. Peel the garlic cloves and chop the ginger to small pieces.
3. Add all the ingredients to a blender jar.
4. Turmeric,Salt and oil are Natural Preservatives. Using any one of
these is good enough to keep the Ginger garlic paste Good.
5. Make a fine paste until it turns pale and smooth.

12. STEP 1 STEP 2 STEP 3
STEP 4 STEP 5

13. STORAGE
• Store ginger garlic paste in a Bottle and
Always use dry spoon to sccopp out a
little when needed.
• Refrigerate ginger garlic paste up to a
month or 6 months in a freezer. If placing
in freezer, fill them in small boxes or ice
tray. Cover with a cling wrap. Remove
them once set and place them in a zip
lock bag.

14. PRESERVATIVE USED.
• Oil,Turmeric and salt are the 3
ingredients which act as natural
preservative.
• But i feel oil is good enough
Which also enhances the aroma
of the ground paste.

15. RATIO OF GINGER & GARLIC
• If the ginger used is hybrid then I use them in equal quantuties.
• The non-hybrid variety of ginger has high aroma and taste.When used
in equal Quantities, the paste lend to bitter taste.
• So,Use 2 portions of Garlic for 1 portion of Ginger.

16. BENEFITS OF GINGER GARLIC
PASTE
• Garlic has been proven to lower cholesterol and thin the blood,
which helps prevent stroke, high blood pressure and heart
disease.
• Garlic is great for the heart and circulatory system.
• It blocks the growth of cancer cells; therefore, people who eat
garlic tend to develop less stomach and colon cancers.

17. RECIPES USING GINGER GARLIC
PASTE
1. Biriyani.
2. Vegetable and Non
Vegetable Guruma.
3. Pulov rice.
4. Chicken 65.
5. Soup Items.

18. THANK YOU
♥️

19. Lassi
S. N. Tamil Bharathi
Reg. NO. 720918218049

20. Lassi
Lassi is a popular traditional yoghurt -based drink that originated in Indian
Subcontinent. Lassi is a blend of yoghurt, water, spices and sometimes fruit.
Salty lassis are infused with a variety of spices, while sweet lassis contain various
fruits .
It is very refreshing and has cooling properties. It is a popular summer drink in India.

21. Traditionally lassi was made using wooden churner or whisk known as mathani.
In modern most people use a steel whisk or blender.
Lassi is also a fermented milk beverage, lactobacillus bulgaricus is involved to
make lassi processing.

22. Preparation of Lassi

23. Lassi Preparation

24. Benefits of Lassi
Aids in digestion
As lassi contains curd which is a probiotic, it is a very good digestion promoter. After
you have had a rich meal, a glass of lassi can cool down your stomach and prevent
indigestion or gas formation. Being a coolant, it cools down the stomach and prevents
burning sensation in the gut .
Improve Bone Health
Our bones need calcium to stay stronger and healthier. Milk is a good source of
calcium and minerals like magnesium and potassium that helps in keeping the bones
healthy. Thus lassi can prove to be very helpful for people who are suffering from bone
issues. Older people are often advised to consume lassi to enhance their bone health.
A good diet of calcium helps in keeping the density of bones normal.

25. Boosts Immune system
Yoghurt has shown positive results in promoting the immune system. Lassi is a
drink rich in yoghurt. It helps in keeping the population of good bacteria stable in the
guts which fight against the harmful bacteria that enter our body through food. Lassi
being a probiotic maintains the immunity of the digestive system.Lassi also contains
Vitamin D that is an essential component to keep the immunity stronger. It is one of
the most important benefits of Lassi.
Reduces Cholesterol and Boosts Metabolism
As yoghurt is a good probiotic, it has a property to increase metabolism. The
increase of metabolism means an increase in the rate of body functions including
digestion. It also lowers the cholesterol-containing molecules in the blood. LDL or bad
cholesterol is also less in people consuming curd regularly than people who do not.

26. Thank you