Preservation of fish and meat - Part 1 pptx
Preservation of fish and meat - Part 1 pptx
...
7
The 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
Contents
1 Introduction 6
2 Storage life and spoilage of fish and meat 8
2 .1 How long can fish...
Preservation of fish and meat - Part 2 pot
... 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? ... (–20 °C / –4
Preservation of fish and meat
14
0
F). Low temperatures must be maintained accurately and continu-
ously and high demands are made on the fre...
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 ... salting is de-
scribed under the appropriate preservation method in the following
chapters.
Preservation of fish and meat
16
3 Preparation
3 .1 Catchin...
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 ... If the fish sink, add more salt.
Preservation of fish and meat
36
You will need:
? Fresh, raw meat in long strips of about 1 cm thick
? Salt. Us...
Preservation of fish and meat - Part 5 pps
... pieces of meat
are then evenly spaced on sticks hanging horizontally in such a way
that the pieces of meat do not touch (Figures 10 and 11 ).
Figure 10 : Hanging up strips of meat on hooks and ... 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...
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 ... preserved.
Preservation of fish and meat
46
6 Smoking
6 .1 General information
Raw fish and meat can also be preserved by smoking. The preserving
effect...
Preservation of fish and meat - Part 7 pot
... 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 ...
Usually in South-East Asia boiled rice is added to the fish- salt mix-
ture.
Preservation of fish and meat
56
There are three kinds of fermented fish pro...
Preservation of fish and meat - Part 8 potx
...
pounds/inch
2
kilo-pascal pounds/inch
2
kilo-pascal
Sea level
2000 ft (609 m)
4000 ft (12 19 m)
6000 ft (18 29 m)
10 68.9 15 10 3.4
11 75.8 16 11 0.3
12 82.7 17 11 7.2
13 89.6 18 12 4 .1
Preservation ... (minutes)
11 5
0
C (240
0
F) 12 1
0
C (250
0
F)
Chicken
Beef, pork
Fish
Meat stock
0.5
1. 5
0.5
1
0.25
0.5
1. 5
0.5
1
95 75
15...
Preservation of fish and meat - Part 9 pdf
... parts 1
and 2, G14 4 -1 45, 19 81, Tropical Products Institute. ISBN: 0-8 595 4-
12 5-8 and ISBN 0-8 595 4 -1 2 6-6
Ice in fisheries. 19 92, FAO Fisheries Technical Paper. No. 3 31. FAO,
Rome. ISBN 9 2-5 -1 0 328 0-7 ... 1 85339 504 8
An introduction to fish handling and processing: I.J. Clucas and
P.J. Sutcliffe., G 14 3, 19 81, Tropical Products Insti...
Preservation of fruit and vegetables - Part 1 pot
... are micro-organisms, and what factors affect their
growth? 10
2.3 What do micro-organisms do to fruits and vegetables? 12
3 Preparation 15
3 .1 Cleaning and washing 15
3.2 Lye dip 15
3.3 ... Sorting 16
3.4 Peeling 16
3.5 Cutting 16
3.6 Blanching 17
4 Preserving by heating 19
4 .1 Introduction 19
4.2 Packing 20
4.3 Preparation 23
4.4 Three types of heating...
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