Preservation of fish and meat - Part 8 potx
Preservation of fish and meat - Part 8 potx
... Preservation of fish and meat 70 tuna and sardines) have much firmer flesh and softer bones. When cooking such fish, the bones get soft before the flesh starts to fall apart. The fish ... Preservation of fish and meat 68 Glass jars Glass jars can be used for sterilizing under pressure and for bottling. Glass is used less frequently for fish and meat as large pieces of fish or meat ... to the canning of fish and meat. Fish For the canning of fish, it is also important that the fish to be canned is brought ashore as quickly as possible. The mechanization of fishing boats,...
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Preservation of fish and meat - Part 6 potx
... Preservation of fish and meat 48 would no longer allow moisture to pass through and therefore the in-side of the fish would not be able to dry properly. Insufficiently dried fish or meat ... or uni-formly smoked. The ovens are sensitive to the influence of rain and wind. An advantage is, of course, the low cost of materials to make these ovens. Preservation of fish and meat ... determine when the fish or meat has been properly smoked and dried. The total smoking time also depends on the oven used and the kind of fish or meat. Smoke-dried fish or meat can be stored...
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Preservation of fish and meat - Part 1 pptx
... 7The following preservation methods are discussed: salting, drying and smoking of fish and meat, fermenting of fish, canning of fish and meat, and cooling and freezing of fish and meat. Contents ... Preservation of fish and meat 4 Contents1 Introduction 6 2 Storage life and spoilage of fish and meat 8 2.1 How long can fish or meat be kept? 8 2.2 When has fish or meat gone bad? 8 ... Cooling and freezing fish and meat 78 9.1 General information 78 9.2 Cooling and freezing fish 79 9.3 Cooling and freezing meat 80 Further reading 82 Useful addresses 84 Glossary 86 Preservation...
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Preservation of fish and meat - Part 2 pot
... acidity of a product is indicated by its pH. Fish and meat have a neutral pH, i.e. 7. Bacteria only grow between a minimum pH of 4.5 and a maximum of 8- 9 with an optimum of 6. 5-7 .5. As a result, fish ... can be made. These often have a very special odour and taste, such as smoked fish and many local fermented prod-ucts. Preservation of fish and meat 10 2.3 Which micro-organisms cause spoilage? ... rotting if, after contamination of the fish and meat, the bacteria are also able to grow in the fish and meat. The fol-lowing factors influence the growth of bacteria and the speed with which rotting...
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Preservation of fish and meat - Part 3 doc
... pieces of meat. Examples of different thicknesses which are used are: ? strips of 1 × 1 cm ? flat strips of 0.5 × (3, 4 or 5 cm) Preservation of fish and meat 24 The exact shape of the ... of fish 3.2 Butchering Only a brief description of how to butcher livestock is given here. The storage life of consumer meat and meat products depends on the qual-ity of the fresh meat. Meat ... salting is de-scribed under the appropriate preservation method in the following chapters. Preservation of fish and meat 16 3 Preparation 3.1 Catching and cleaning fish Catching and preparing...
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Preservation of fish and meat - Part 4 docx
... Put the meat on top of this layer of salt. Put another 1-2 cm layer of salt on top of the layer of meat. Alternate one layer of meat, one layer of salt, etc., until the pile is about 1-1 .5 metres ... fish and meat 34 Figure 8: Pickling Method of working (Figure 8) : 1 Cut raw meat in strips. 2 Spread a layer of salt on the bottom of the barrel and put a layer of meat on top of it. Alternate ... kg of fish, which is equal to 3 0-3 5 kg of salt for 100 kg of fish. ? A bucket or large pan in which to make brine. ? Fish. With small fish (<10 cm): leave the fish whole. ? With large fish...
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Preservation of fish and meat - Part 5 pps
... fish. Preservation of fish and meat 40 Whole fish, fish fillets or meat can also be dried on drying racks made of chicken wire or bamboo poles (Figure 12). The disadvantage of this method ... middle of the day it must be pro-tected against overheating by temporarily putting it in the shade. Ex-perience will teach you what the best method is. Preservation of fish and meat 42 fish ... drying and the manner of salting (see Chap-ter 4) depend on the availability of salt and local customs. Generally very small fish are dried unsalted. Large fish will spoil before the dry-ing...
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Preservation of fish and meat - Part 7 pot
... added to the fish- salt mix-ture. Preservation of fish and meat 56 There are three kinds of fermented fish products: 1 the fish flesh is converted into a liquid fish sauce; 2 the fish is converted ... for a period of 7 days. Next, the mixture is again ground up and the same amount of salt is Preservation of fish and meat 62 mixed with salt (1 kg of salt to 3 kg of fish) and put into ... prepara-tion of nuoc-mam Preservation of fish and meat 58 On a larger scale the fresh, not cleaned fish are mixed with salt and put in bamboo vats fitted with a tap. 4 to 5 kg of salt are...
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Preservation of fish and meat - Part 9 pdf
... parts 1 and 2, G14 4-1 45, 1 981 , Tropical Products Institute. ISBN: 0 -8 595 4- 12 5 -8 and ISBN 0 -8 595 4-1 2 6-6 Ice in fisheries. 1992, FAO Fisheries Technical Paper. No. 331. FAO, Rome. ISBN 9 2-5 -1 03 28 0-7 ... 1 85 339 504 8 An introduction to fish handling and processing: I.J. Clucas and P.J. Sutcliffe., G 143, 1 981 , Tropical Products Institute. ISBN: 0- 85 95 4-1 24-X Fish handling; preservation and ... Pork – 18/ –0.5 6 months –30/–22 15 months Preservation of fish and meat 78 9 Cooling and freezing 9.1 General information The storage life of fish or meat, or of a fish or meat product,...
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Preservation of fruit and vegetables - Part 3 potx
... value of the food. It is therefore advisable to use a lot of salt only when there is a surplus of fresh vegetables and no other preservation method is pos-sible. The use of a small amount of ... enough to pre-vent the growth of bacteria, but it does result in the development of a certain kind of acid-producing bacteria that limits the growth of other bacteria. One example of a product ... vegetables with salt and/ or vinegar 45simple preservation method, and much less labour intensive than pre-serving with a small amount of salt. Heavy salting (2 0-2 5%) Mix the vegetables and the salt...
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Từ khóa: kaplan toefl paper and pencil part 8collection processing and preservation of data and informationessential standards of quality and safety outcome 8power quality monitoring analysis and enhancement part 13 potx15 actual toeic listening tests book part 8 potxgiáo trình mỹ thuật trang phục part 8 potxdrying of fish and seafoodrejection of fish and shellfish as foodpreservation of mucus in histological sections immunostaining of mucins in fixed tissue and localization of bacteria with fishpostharvest handling and preservation of fresh fish and seafoodcode of practice for fish and fishery products 2nd editioncode of practice for fish and fishery productsprotection and preservation of the marine environmentcode of practice for fish and fishery products 2010fao code of practice for fish and fishery productsBáo cáo thực tập tại nhà thuốc tại Thành phố Hồ Chí Minh năm 2018Báo cáo quy trình mua hàng CT CP Công Nghệ NPVNghiên cứu sự hình thành lớp bảo vệ và khả năng chống ăn mòn của thép bền thời tiết trong điều kiện khí hậu nhiệt đới việt namNghiên cứu tổ hợp chất chỉ điểm sinh học vWF, VCAM 1, MCP 1, d dimer trong chẩn đoán và tiên lượng nhồi máu não cấpNghiên cứu vật liệu biến hóa (metamaterials) hấp thụ sóng điện tử ở vùng tần số THzGiáo án Sinh học 11 bài 13: Thực hành phát hiện diệp lục và carôtenôitNGHIÊN CỨU CÔNG NGHỆ KẾT NỐI VÔ TUYẾN CỰ LY XA, CÔNG SUẤT THẤP LPWAN SLIDEPhát triển mạng lưới kinh doanh nước sạch tại công ty TNHH một thành viên kinh doanh nước sạch quảng ninhTrả hồ sơ điều tra bổ sung đối với các tội xâm phạm sở hữu có tính chất chiếm đoạt theo pháp luật Tố tụng hình sự Việt Nam từ thực tiễn thành phố Hồ Chí Minh (Luận văn thạc sĩ)Nghiên cứu tổng hợp các oxit hỗn hợp kích thƣớc nanomet ce 0 75 zr0 25o2 , ce 0 5 zr0 5o2 và khảo sát hoạt tính quang xúc tác của chúngĐịnh tội danh từ thực tiễn huyện Cần Giuộc, tỉnh Long An (Luận văn thạc sĩ)Thơ nôm tứ tuyệt trào phúng hồ xuân hươngSở hữu ruộng đất và kinh tế nông nghiệp châu ôn (lạng sơn) nửa đầu thế kỷ XIXKiểm sát việc giải quyết tố giác, tin báo về tội phạm và kiến nghị khởi tố theo pháp luật tố tụng hình sự Việt Nam từ thực tiễn tỉnh Bình Định (Luận văn thạc sĩ)chuong 1 tong quan quan tri rui roGiáo án Sinh học 11 bài 14: Thực hành phát hiện hô hấp ở thực vậtGiáo án Sinh học 11 bài 14: Thực hành phát hiện hô hấp ở thực vậtBÀI HOÀN CHỈNH TỔNG QUAN VỀ MẠNG XÃ HỘIĐổi mới quản lý tài chính trong hoạt động khoa học xã hội trường hợp viện hàn lâm khoa học xã hội việt namHIỆU QUẢ CỦA MÔ HÌNH XỬ LÝ BÙN HOẠT TÍNH BẰNG KIỀM