Canning of smoked dhoma (Sciaenid sp.)
A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid sp.) is discussed. The dressed dhoma is cold blanched in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 minutes at 45 ± 5°C. The smoked fish after filling in cans is precooked at 0.35 kg/sq.cm steam pressure for 50 minutes in inverted position, filled with hot refined groundnut oil, sealed and processed for 60 minutes at 0.7 kg/sq.cm steam pressure.
Saved in:
Main Authors: | , |
---|---|
Format: | article biblioteca |
Language: | English |
Published: |
1978
|
Subjects: | Fisheries, dhoma, Sciaenidae, edible fish powder, smoked products, canned products, processing fishery products, |
Online Access: | http://hdl.handle.net/1834/33390 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid sp.) is discussed. The dressed dhoma is cold blanched in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 minutes at 45 ± 5°C. The smoked fish after filling in cans is precooked at 0.35 kg/sq.cm steam pressure for 50 minutes in inverted position, filled with hot refined groundnut oil, sealed and processed for 60 minutes at 0.7 kg/sq.cm steam pressure. |
---|