Fish processing & Post-harvesting Technology ppt.pptx

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1. Contents:- ●Introduction ●personal hygiene during fish processing ●Processing equipment ● processing Of fish ●Different type of fish product ● Packaging and labeling ●Institutional Activities ● References:

2. Post harvest technology is interdisciplinary “Science and Technique” applied to aquacultural produce after harvest for its protection, conservation, processing, packaging, distribution, marketing, and utilization to meet the food and nutritional requirements of the people in relation to their needs. INTRODUCTION Post harvesting technology

3. personal hygiene during fish processing Hygienic measures Equipments used for fishing should be properly washed with potable water. Fish should be put in ice-box as soon as it is caught. Fish should be protected from the sun, dust, dirt, wind and other contaminates. Chlorine concentrations of 50 to 200 parts per million (ppm) areg recommended for cleaning food contact surfaces, including utensils, equipment, and tables.

4. Processing equipment Fish mincer SLICING MACHINE

5. processing Of fish STEPS IN PREPARING THE FISH:- Bleeding Gutting Cutting De-heading

6. Fish processing Processing The action or process of treating or preparing something in a particular way. Processing of whole FISH process the entire fish is processed and stored properly fishes like anchovies, lizard fishes are included . 1. Raw material: Receiving 2.Washing (child water 2° tem.) 3. Weighing 4. Grading 5. Freezing(4° temp.) 6. Weighingand 7. Cartooning 8. Storage (-20° temp)

7. SEMI DRESSED PROCESSING PROCESSING PROCESS USUALLY THE MEDIUM SIZE FISHES Some of the fishes include yellow fin tuna,sail fish,sword fish Raw material receiving 》 Washing 》 (Temperature:2ºc) 》 Weighing 》Grading 》Scaling 》 Gilling 》Gutting 》De-heading 》Trimming 》Trimming 》Washing (Temperature -2ºc) 》Storage

8. Dressed Fish processing: processing process usually the large size fishes are involved. Some of the fishes include yellow fin tuna,sail fish,sword fish

9. Different type of fish product VALUE ADDED FISHERY PRODUCTS additional activity adding to the other change the nature of a product thus in one way any additional that its value at the time of sale", ● FISH FILETS ● FISH CUTLETS ● FISH PICKLE ● FISH KHEEMA

10. FISH FILETS:- A fish which has been cut for sliced away from the bone by cutting lengthwise along Side of the fish parallel to the backbone. Selection of fishes for filleting-select fresh fish for fileting and wash with portable water. Fig: - Fish Fillets

11. FISH CUTLETS :- Fish cutlets (fish cakes (or) fish patties) made with fish, and Spices are coated in Egg and breadcrumbs, and deep fried to golden perfection . ●Minced fish ●Fish mixFormed product (cakes if different shaped) ● Batterd product ● Batterd and breaded ●Fish cutlet Flow steps

12. Preparation of fish cutlets

13. FISH PICKLE :- Fish pickle means an oily, semi-solid product with spices and acidic taste obtained from maturation of the Partially fried fish with vinegar 1) Methi powder – 8g 2) Jeera powder -5g 3)Mustard -50g 4) kashmiri chili -50g 5) Garam masala -2g 6)citric acid – 2g 7)Yellow fish tuna fish meat – 2kg 8) paste of mirchi -200g 9) curry leaves . 10) Garlic -200g 11) Ginger -200g INGREDIENTS:

14. Preparation of fish pickle

15. FISH KHEEMA Kheema means minced meat.Minced meat is cooked and then served as a side dish

16. FREEZING OF SQUID Squids are exported in different form such as whole, whole cleaned, rings, tubes, tentacles, fillets, stuffed Species of squids available in India (1) Loligo duvaucelli (2) Sepiateatisarctipinnis Squid ring & squid tubes

17. SQUID PINE CUT Squid products

18. Packaging and labeling . packing of squid Labeling of fish pickle

19. INSTITUTIONAL ACTIVITIES VISITING OF INSTITUTES IN VISHAKHAPATANAM :- FSI - FISHERIES SURVEY OF INDIA CMFRI - Central Marine Fisheries Research Institute CIFNET - Central Institute of Fisheries Nautical and Engineering Training FROZEN EXPORT INDUSTRY’S FISHING HARBOUR

20. Fishing Harbour

21. THANK YOU