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Process Flow Chart - Veg Momos

The document outlines the process flow chart for producing Veg Momos, detailing each step from raw material receiving to dispatch. Key stages include quality checks, ingredient preparation, cooking, packaging, and storage, with specific temperature controls and critical control points (CCPs) highlighted. The process emphasizes maintaining quality and safety standards throughout the production cycle.

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Manish Kumar patel
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347 views3 pages

Process Flow Chart - Veg Momos

The document outlines the process flow chart for producing Veg Momos, detailing each step from raw material receiving to dispatch. Key stages include quality checks, ingredient preparation, cooking, packaging, and storage, with specific temperature controls and critical control points (CCPs) highlighted. The process emphasizes maintaining quality and safety standards throughout the production cycle.

Uploaded by

Manish Kumar patel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Process Flow chart of Veg Momos

Raw Material receiving

Receiving of items like From FSSAI


Receiving of Receiving of Receiving of
dry ingredients, approved
Momo Laminate Momo sauce sauces, oils, dairy vegetables
sachets vendors
pouches items –butter, cheese

Quality Not Rejected (returned


Quality check
to vendor)
CCP1 (By QAE) ok

Quality ok

Proceed for
storage

Storage and Storage and Storage and Storage and


segregation of segregation of segregation of segregation of Dairy
miscellaneous vegetables [Chiller products [Chiller no
laminate pouches
and momo sauce ingredients [Store no - 1] - 4]
sachets [Store room-127]
room-128]

Filling preparation
Dough preparation

Washing of Coriander, spring Chopping of all vegetables


onion, Garlic, Ginger, Green Weighing of Maida and all
chilli using Bubble washer ingredients

Adding and mixing of all ingredients like vegetables,


Add all the ingredients in the
spices, condiments and seasonings in mixer machine &
dough mixer
mixing [AS PER RECIPE and BATCH SIZE]
Addition of cold water (10-12℃) and
Mix for 13 min[3 min slow and 10 min
Feed the fillings into Momo feeder Machine
medium speed]

Feeding of dough in the dough chamber of


momo machine

Receiving of raw Momo

Greasing of tray with Soybean oil &


setting/arranging of Momos Production area

Spraying of water on the surface of


Momos

Cooking area
Steaming/Cooking of Momos (75- 80℃) for 12 min

(CCP 2)
Holding of Momos

LABELLING AND SAUCE SACHETS (To bring Momo at room temperature)


FILLING ACTIVITY

Blast freezing of Momo (at -10℃ to-18℃)


Receiving of Receiving of [Blast freezer -35℃] OPRP
laminate pouches momo sauce
from store
Passing through metal detector
(CCP3)
Labelling of empty
Primary Packaging of Momos in
laminate pouches using
laminated pouches
domino printer

Weighing the Momo and sauce filled


Filling Momo sauces in the pouches
empty labelled laminate Packing
pouches Weight OK Weight Not area
OK

Recounting of
Momos

Proceed for Nitrogen gas filling and


sealing of pouches

Checking the Final ready pouches for


proper sealing and Gas puffness

Arranging the final pouches in crates


and transfer to dispatch section

Secondary Packaging of Momos in


corrugated boxes (Using Band Sealer)
Dispatch area
Storage of Momos (below -18℃)
[DISPATCH FREEZER] (CCP 4)
Dispatch of Momos Boxes

[AS PER FEFO]

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