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 ... fish needs about 3-1 0 days to dry. After drying, the dried fish is difficult to bend. Some of the dried Drying 37 5 Drying 5. 1 General information on natural drying Spoilage of fish and ... 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...

Preservation of fish and meat - Part 1 pptx

... 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 5 6.2 ... drying 37 5. 2 Preparation 38 5. 3 Hanging fish and meat up to dry 38 5. 4 The drying process 40 5. 5 Dried fish and meat: storage and use 41 5. 6 Solar drying 43 6 Smoking fish and meat 46 6.1 ... 4 Salting fish and meat 25 4.1 General information 25 4.2 Salting fish 26 4.3 Salting meat 32 4.4 Preparing salted fish and meat for consumption 36 5 Drying fish and meat 37 5. 1 General...

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...

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...

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. Use a 15% salt solution ( 150 grams of salt ... 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...

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 ... 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 50 ... 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...

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 ... 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 ... the fish. One kg of salt to 3. 5- 4 kg of fish gives a final product with 20 to 25% salt Fermenting fish 55 added to the fermented fish product. This combination stimulates the growth of...

Preservation of fish and meat - Part 8 potx

... (minutes) 1 15 0C (240 0F) 121 0C ( 250 0F) Chicken Beef, pork Fish Meat stock 0 .5 1 .5 0 .5 1 0. 25 0 .5 1 .5 0 .5 1 95 75 155 1 25 90 75 120 90 75 60 1 05 85 220 180 ... 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 ... temperature of 11 5- 1 21 0C (24 0-2 50 °F) for the correct length of time. This temperature can only be reached in a pres-sure canner. As the canning of fish and meat requires a lot of energy,...

Preservation of fish and meat - Part 9 pdf

... parts 1 and 2, G14 4-1 45, 1981, Tropical Products Institute. ISBN: 0-8 59 5 4- 12 5- 8 and ISBN 0-8 59 5 4-1 2 6-6 Ice in fisheries. 1992, FAO Fisheries Technical Paper. No. 331. FAO, Rome. ISBN 9 2 -5 -1 0328 0-7 ... 1 853 39 50 4 8 An introduction to fish handling and processing: I.J. Clucas and P.J. Sutcliffe., G 143, 1981, Tropical Products Institute. ISBN: 0- 859 5 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,...

Preservation of fruit and vegetables - Part 1 pot

... 31 5. 1 Quality of the fresh product 32 5. 2 Preparation 32 5. 3 Drying methods 34 5. 4 When is the drying process finished? 40 5. 5 Packing and storage 40 5. 6 Consuming dried products 41 5. 7 ... 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 ... in vinegar 49 7 Jam and juice making, syrups, jellies and candied fruit 51 7.1 Making fruit juices 52 7.2 Preparation of other fruit products 58 8 Developing a small-scale food processing...

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