Patents
An improved process for the preparation of tamarind paste which comprises: a) removing the seeds, fibers and extraneous matter from the commercial pulp of tamarind manually, b) mixing the pulp with equal quantity of water and spreading it on enamel or stainless steel trays in uniform layers of 2-3 cm thickness, c) heating the pulp in trays at 60-70°C for 1-2 hours, d) coarse-grinding the pulp through a sieve size of 1.5-2.5 mm to separate out the fibrous matter from the paste, e) passing the ground pulp through a sieve size of 1.5-2.5 mm to separate out the fibrous matter from the paste, f) heating the sieved paste for 2-6 hours at 60-70°C to get a Brix level of 40-60°C, g) optionally treating the above said paste with a preservative such as herein described to obtain tamarind paste.