Biren Daftary Follow. Fish products. Utilization of fish wastes. Value added product. Value added aquaculture products. Surimi and surimi based products. Value addition. Fish processing ppt. Fish spoilage. Related Books Free with a 30 day trial from Scribd.
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Roshanara Sardar. Kajal Hardwaria. Show More. Views Total views. Actions Shares. No notes for slide. Value added products of fishes 1. Though such pickles made of fish or meats were practically unknown in the past, such products have now become very popular and products under several brand names are now available in the market. Light salted and partially dried fish also may be used. Fry the fish in minimum quantity of oil.
Set apart the fried fish. Fry the ingredients mustard, green chillies, garlic, ginger in the remaining quantity of oil and then add chilli powder, pepper powder and turmeric powder and mix well over low flame for a few minutes. Remove from fire, add fried fish and mix well. When cooled, add vinegar, powdered cardamom, clove, cinnamon, sugar and remaining salt and mix thoroughly. Sufficient quantity of boiled and cooled water may be added to cover the ingredients well. Transfer to clean, sterile g1ass bottles and seal with acid proof caps.
Take care to see that there is a layer of oil over the contents in the bottle. Flexible pouches made of 12 micron polyester laminated with l 18micron LD-HD co- extruded film can also be use for packing the pickle. Fry the prawn in minimum quantity of oil and set apart. Fry garlic, ginger and green chilli in remaining quantity of oil. When brown in colour, add chilli powder and turmeric powder and mix together over a low flame.
Remove from flame, add the prawns and mix thoroughly. Allow to cool and add vinegar, sugar and remaining salt. Fill in clean, dry bottles taking care to provide a layer of oil at the top covering the contents. Fish wafers Dried, ready-to-fry-and-serve wafers, using a carbohydrate as main base and incorporating salt and several other ingredients with or without spices are very popular in most parts of the country. Recipe for such a product enriched with fish protein and method of its preparation is given below.
The product can be stored in good condition for two years. Permitted food colours can be incorporated, if needed, at the time of mixing the other ingredients with the processed fish meat in order to get desired colour. Generally, this type of product is used as side dish after frying in oil. Source : Central Institute of Fisheries Technology, Cochin Surimi Originating in Japan several centuries ago, surimi is a uniquely functional food ingredient made of fish proteins and used in surimi seafood products.
Surimi consists of fish proteins that are refined through heading, gutting and mincing the fish, then washing, removing water, and freezing the remaining protein. Good quality surimi is odorless and has a creamy white appearance.
Techniques may rely on the physical control of microbial fish loads, such as through microwave heating or ionizing irradiation, or on chemical control of microbial activity and loads by adding acids, for example, to fish products. Techniques are also used that are based on oxgen-reduction, such as vacuum packaging. Most often a combination of different techniques is used to preserve fish. Value addition is defined as any activity along the supply chain that increases the usability, culinary attribute or economic viability of a food item.
Processing of fish into a wide variety of value-added products is now common with the increase in demand for food products that are ready-toeat or require little preparation before serving. Actually it indicates a measure of factors added to the total worth of a product at each stage of the production. Value addition ties in with consumer convenience. For example, value addition can be a process for transforming fish fillets into products that are perceived by the customer as having added quality and interest.
The four major reasons for value addition are: i for higher profit, ii for improved processing utilization, iii to keep pace with consumers needs and iv to provide variety of products. There are numerous varieties of fish and they differ widely from one another depending on the shape, size, flavours, texture etc. Though flesh of all types of fish are nutritionally more or less similar, their market prices vary hugely.
There are certain varieties fish which are very expensive, while there other varieties which are very cheap. Therefore, these low-cost fish are often used for animal feed or byproduct production.
Even in some cases, these fish are thrown back into the sea. However, with the application of available technologies, these fish can be directly used for human consumption through value-addition, There are several factors responsible for value addition.
On one hand, producers and exporters aim at satisfying the increasing demand for value-added products from consumers. At the same time, Indian Government wish that value addition takes place in own country rather that in the importing country as it is to benefit job creation and higher economic activity. International trade in fish and fishery products has grown substantially over the last decades.
Today, good percent of the fish caught for direct human consumption enters international trade. Developing countries account for approximately 50 percent of global fish exports FAO, However, many countries, especially developing countries like India, export mainly raw products and only limited quantities of processed products. The former are in turn processed in industrialized countries. By so doing, the exporting countries are not extracting full benefits from their aquatic resources.
Consequently, more and more development experts and institutions are advocating the transfer of value addition technologies, know-how and investment capital to these developing countries. This is also attractive in view of the fact that value addition processes generate further employment and foreign exchange earnings. However, despite the availability of technology, many projects in valueadding for export collapsed.
Careful consideration was not given to the various facets of their feasibility, including quality assurance, marketing, distribution and trade barriers, before embarking on a value-adding fish process. In developed countries, value-added innovation is mainly focused on increased convenience foods and a wider variety of high value-added products, mainly in fresh, frozen, breaded, smoked or canned form.
These necessitate sophisticated production equipment and methods and, hence, access to capital. The market for value added fish and shrimp is growing in the greater space. Rise in purchasing power of the people, fast life-style, growing of nuclear families, more house-wives opting for job etc.
Especially in urban localities, the rich class and upper middle class prefer value added products in their food menu. Therefore opportunity exists for:. Ready to cook retail pack of fish and shrimp of different types. Canned Tuna for hotel chains, expatriates, tourists, rich and upper middle class of cities. White fish in the form of frozen fillet, dressed fish. Mince and mince-based products like fish sausage, burger, finger, cutlet, nugget, ball etc.
Product type Description 1. Product type Breaded and battered products including fried Shrimp breaded and battered Breaded fish fingers Breaded crab cakes Squid breaded and battered Octopus breaded Clams breaded. The content of seafood fish, shrimp, squid, cuttlefish, octopus, clams etc.
The net weight of the primary pack shall not exceed 2 kg. Product type No. Pickle, curry, meal kit etc. In the case of pickle, curry, meal kit etc. The net weight in the primary pack shall not exceed 2 kg. The net weight of freeze dried products in the primary pack whether it is exclusively seafood or mixed with vegetables, meat, noodles etc. Stuffed Crab Stuffed Crab Claws. Ingredients Cooked fish meat : g Salt : 25g approx - to taste OIl : ml Green chilli : 15 g Ginger : 25g Onion : g Potato cooked : g Pepper powder : 3 g to taste.
Cook fish mince in boiling water for 20 min. Drain off the water In case of whole fish, dress the fish and cook for 30 min. Fry chilli and ginger. Mix these with the cooked meat Add mashed potato and spices and mix well with the meat.
Shape 40 g each of this in oval or round form, dip in beaten eggs, roll in bread powder store in deep freezer. Thaw and fry in oil before use. Prawn Pickle The ingredients for prawn pickle are: Prawn peeled : 1 kg Green chilli small pieces : 50 g Ginger small pieces : g Garlic: g Chilli powder: 35 g Turmeric powder: 2 g Gingelly oil: ml Vinegar 1.
Fry the prawn in minimum quantity of oil and set apart. Fry garlic, ginger and green chilli in remaining quantity of oil. When brown in colour, add chilli powder and turmeric powder and mix together over a low flame.
Remove from flame, add the prawns and mix thoroughly. Allow to cool and add vinegar, sugar and remaining salt. Fill in clean, dry bottles taking care to provide a layer of oil at the top covering the contents. Flexible pouches made of 12 polyester laminated with LD-HD co-extruded film can also be used for packing the pickle. Open navigation menu. Close suggestions Search Search. User Settings. Skip carousel. Carousel Previous.
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