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 ... 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 ... earthenware pots and covered with cheesecloth for 5 days. The covered pots are then put in the sun for 7 days. After that, the Preservation of fish and meat 54 7 Fermenting fish 7. 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 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...

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 ... these kinds of fish are unsuitable for canning. Fish with a high fat con-tent (usually fish which swim in schools such as herring, mackerel, Preservation of fish and meat 72 can is equal ... 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...

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 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 ... 55 7. 4 Fermented fish sauce with 2 0-2 5% salt 57 7. 5 Fish pastes and whole fish 59 7. 6 Remarks 63 8 Canning fish and meat 64 8.1 General information 64 8.2 Advantages and disadvantages of...

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 ... 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 ... 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...

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 ... give. The smell and Drying 43taste of dried meat is different to that of fresh meat. Light oxidation of the meat fats gives a typical dried meat taste. Meat which has any signs of spoilage ... 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 9 pdf

... 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, depends on the acidity and water content of ... and 2, G14 4-1 45, 1981, 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 0328 0 -7 ... http://www.fao.org/DOCREP/003/T0007E/T0007E00.htm Manual on simple methods of meat preservation, FAO animal pro-duction and health paper 79 , 1990, FAO, Rome ISBN 9 2-5 -1 0 274 4 -7 . Internet: http://www.fao.org/docrep/003/x6932e/X6932E00.htm...

Preservation of fruit and vegetables - Part 1 pot

... Preserving 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 ... vegetables, for example. Preservation of fruit and vegetables 10 2.2 What are micro-organisms, and what factors affect their growth? Micro-organisms are very small, one-celled animals. There ... all types of fresh food that is not too acidic: meat, fish, milk and vegetables. One type of bacteria carries a kind of seed, called a spore. Spores can survive at a temperature of 100°C,...

Xem thêm

Từ khóa: california department of fish and game kaplan toefl paper and pencil part 7 collection processing and preservation of data and information essential standards of quality and safety outcome 7 cqc essential standards of quality and safety outcome 7 giáo trình mỹ thuật và phương pháp dạy học mỹ thuật part 7 pot power quality monitoring analysis and enhancement part 13 potx giáo trình mỹ thuật trang phục part 7 potx rejection of fish and shellfish as food preservation of mucus in histological sections immunostaining of mucins in fixed tissue and localization of bacteria with fish the elements of style part 7 code of practice for fish and fishery products 2nd edition code of practice for fish and fishery products protection and preservation of the marine environment code of practice for fish and fishery products 2010 Báo cáo thực tập tại nhà thuốc tại Thành phố Hồ Chí Minh năm 2018 chuyên đề điện xoay chiều theo dạng Nghiên cứu tổ hợp chất chỉ điểm sinh học vWF, VCAM 1, MCP 1, d dimer trong chẩn đoán và tiên lượng nhồi máu não cấp Nghiên cứu vật liệu biến hóa (metamaterials) hấp thụ sóng điện tử ở vùng tần số THz Giáo án Sinh học 11 bài 13: Thực hành phát hiện diệp lục và carôtenôit ĐỒ ÁN NGHIÊN CỨU CÔNG NGHỆ KẾT NỐI VÔ TUYẾN CỰ LY XA, CÔNG SUẤT THẤP LPWAN NGHIÊN CỨU CÔNG NGHỆ KẾT NỐI VÔ TUYẾN CỰ LY XA, CÔNG SUẤT THẤP LPWAN SLIDE Quản lý hoạt động học tập của học sinh theo hướng phát triển kỹ năng học tập hợp tác tại các trường phổ thông dân tộc bán trú huyện ba chẽ, tỉnh quảng ninh Phối hợp giữa phòng văn hóa và thông tin với phòng giáo dục và đào tạo trong việc tuyên truyền, giáo dục, vận động xây dựng nông thôn mới huyện thanh thủy, tỉnh phú thọ Nghiên cứu về mô hình thống kê học sâu và ứng dụng trong nhận dạng chữ viết tay hạn chế 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 chúng Nghiên cứu khả năng đo năng lượng điện bằng hệ thu thập dữ liệu 16 kênh DEWE 5000 Tìm hiểu công cụ đánh giá hệ thống đảm bảo an toàn hệ thống thông tin Thơ nôm tứ tuyệt trào phúng hồ xuân hương Tổ chức và hoạt động của Phòng Tư pháp từ thực tiễn tỉnh Phú Thọ (Luận văn thạc sĩ)Tranh tụng tại phiên tòa hình sự sơ thẩm theo pháp luật tố tụng hình sự Việt Nam từ thực tiễn xét xử của các Tòa án quân sự Quân khu (Luận văn thạc sĩ)Giáo án Sinh học 11 bài 14: Thực hành phát hiện hô hấp ở thực vật Trách nhiệm của người sử dụng lao động đối với lao động nữ theo pháp luật lao động Việt Nam từ thực tiễn các khu công nghiệp tại thành phố Hồ Chí Minh (Luận văn thạc sĩ)MÔN TRUYỀN THÔNG MARKETING TÍCH HỢP TÁI CHẾ NHỰA VÀ QUẢN LÝ CHẤT THẢI Ở HOA KỲ