Sahi Paneer Masala

A true Indian spice blend called Narayani Paneer Masala

Prepare spices, cook with paneer & vegetables, cool, package in sanitized containers, seal, label, inspect, and distribute for quality paneer masala production.

Creating Paneer Masala in a factory involves a series of systematic steps to ensure quality and consistency from raw material preparation to packaging:

1. Raw Material Acquisition and Inspection:

1. Receipt and Inspection: Receive raw materials such as spices (cumin, coriander, turmeric), paneer (cottage cheese), vegetables (onions, tomatoes), and packaging materials.
2. Quality Check: Inspect for freshness, quality, and adherence to specifications.

2. Ingredient Preparation:

1. Spice Preparation: Clean, sort, and grind spices to the required consistency.
2. Paneer Preparation: Cut paneer into uniform cubes or pieces suitable for cooking.
3. Vegetable Preparation: Clean, peel, and chop vegetables as per recipe requirements.

3. Cooking and Mixing:

1. Cooking Setup: Heat large cooking vessels or industrial cookers.
2. Spice Roasting: Sauté ground spices in oil to release flavors and aromas.
3. Ingredient Addition: Add paneer cubes and chopped vegetables into the spice mixture.
4. Cooking Process: Stir and cook until ingredients blend well and achieve desired texture.

4. Cooling and Quality Assurance:

1. Cooling Phase: Allow the cooked paneer masala mixture to cool down to room temperature.
2. Quality Checks: Conduct taste tests, texture assessments, and ensure adherence to safety and quality standards.
3. Adjustments: Make adjustments to seasoning or cooking parameters if necessary.

5. Packaging Preparation:

1. Packaging Materials: Prepare packaging materials such as pouches, jars, or cans.
2. Sanitization: Ensure cleanliness and sanitize packaging equipment and materials.

6. Filling and Sealing:

1. Filling Process: Transfer the cooled paneer masala into prepared packaging containers using automated filling machines or manual methods.
2. Sealing: Seal containers tightly to maintain freshness, prevent leakage, and ensure product safety.

7. Labeling and Coding:

1. Label Application: Apply labels containing product information including name, ingredients, nutritional facts, batch number, manufacturing date, and expiry date.
2. Coding: Implement coding for traceability and regulatory compliance.

8. Final Inspection:

1. Comprehensive Check: Conduct a final inspection of packaged paneer masala.
2. Criteria: Verify packaging integrity, label accuracy, and overall product quality.
3. Rejection Protocol: Reject any defective units and initiate corrective actions.

9. Packing for Distribution:

1. Packaging Stage: Pack inspected paneer masala containers into shipping cartons or boxes.
2. Precautions: Ensure proper handling and packing techniques to prevent damage during transportation.
3. Storage Preparation: Arrange pallets for organized storage and distribution.

10. Storage and Distribution:

1. Storage Conditions: Store packaged paneer masala in controlled environments with optimal temperature and humidity conditions to maintain freshness.
2. Distribution: Facilitate distribution to wholesalers, retailers, or direct consumers through established distribution channels.

11. Quality Control and Compliance:

1. Quality Assurance: Implement stringent quality control measures throughout the production process to ensure consistency and consumer satisfaction.
2. Regulatory Adherence: Comply with food safety regulations and industry standards to uphold product integrity and safety.

12. Cleaning and Maintenance:

1. Equipment Maintenance: Perform regular cleaning and maintenance of production equipment and facilities.
2. Hygiene Standards: Maintain strict hygiene practices to prevent contamination and ensure product cleanliness and safety.

This structured process guarantees that Paneer Masala is manufactured efficiently, meeting high-quality standards while adhering to regulatory requirements and customer expectations.