final FPT differnt types of fish products

different types of fish products

1. Add the other taste enhancers like vinegar, chili sauce, black pepper, aginomoto, garam masala, coriander powder, red chili powder and roasted cumin powder as per taste. Mix the above ingredients well. Now add ground bread, aararot and eggs to bind the mixture and knit into final dough. Now make the small balls from the mixture weighing approx. 40 gms and shape it into cutlets manually. Now roll the rusk powder over it and frying in hot mustard oil. Serve hot with tomato sauce or chutney after sprinkling chaat masala over it. Dough prepared by mixing mince with all ingredients Fish C utlets

2. Frying of fish cutlets . Fish cutlets prepared by us.

3. FISH CUTLETS IN KISAN MELA In the 115 th Kisan Mela of Govind Ballabh Pant University of Agriculture and Technology, dated from 9 th March 2024 to 12 th March 2024 the final year students of Student Ready Experimental Learning Programme Modules : Fish Post Harvest Technology FPT-422 made Fish Cutlets. In this, 20 students of the final year prepared and sold Fish cutlets under the food stall of Kisan Mela in all the four days by maintaining all the hygiene. We used Silver carp ( Hypopthalmichthys molitrix ), Rohu ( Labeo rohita ) and Grass carp ( Ctenopharyngodon idella ) for the preparation of the fish cutlets

4. INPUTS USED IN PREPARATION   ITEM   COST   INCLUDES (Rs.)       Fish ( Silver Carp ) 60 kg 60 * 160= 9,600 Ingredients(includes potato, spices, oil, ketchup etc. ) Rs.6,106 Crockery and Envelope Rs.670 Miscellaneous Rs. 1,380 Total Rs. 17,756