smoking.pptx Fish Preservation of Fish..

Smoking of fish is one of preservation method

1. FOOD PROCESSING

2. CORE COMPETENCIES 1.PROCESS FOOD BY SALTING ,CURING AND SMOKING 2.PROCESS FOOD BY FERMENTATION AND PICKLING 3.PROCESS FOOD BY SUGAR CONCENTRATION 4.PACKAGE FINISHED /PROCESSED FOOD PRODUCTS

3. PROCESS FOOD BY SALTING ,CURING AND SMOKING

4. Preparing all the needed ingredients , tools and equipment . Mis -En -Place

5. SWEEPING SORTING SANITIZE SELF-DISCIPLINE STANDARDIZE 5’S

6. RAW MATERIALS Bangus Salt Sugar Water Minced garlic

7. Tools and Equipment

8. The hot smoking process should finish at the high enough temperature to fully cook the fish meat and destroy the maximum number of bacteria

9. PRE- MEASURE OF INGREDIENTS 1k – B angus Brine Solution 150 g-salt(1/2c) 100g-sugar (1/2c) 1L-water(4c ) * Sugar is added to the curing mixture to balance flavor. It has a Softening effect on the cured product.

10. Smoked Bangus PROCEDURES

11. Step 1 Clean Fish as soon as possible after taking them from water. Split fish along the back and backbone remove gills and all vice viscera.

12. Step 2 Cure fish in a brine ½ cup of salt, 1/2 cup sugar and 4 cups of water. Brine for 1hr.

13. Step 3 Remove fish from brine. Then air dry for 1 hr. Note: when the fish is sticky to touch it is ready to steam.

14. Step 4 Add minced garlic t hen steam for 15 minute.

15. Step 5 Sun Drying - for 1 hr. Heating may be by an air current sweeping. Across the trays or heated shelves or by radiation from heated surface.

16. Step 6 Smoking – for 2 hr.(200 F ) Use wood chips or chunks ( kusot )when smoking. Add wood chips about every 30 minutes if necessary.

17. How long to smoke is an open question. Well, there isn’t one universal time, use your own judgment and keep records. The size of the fish will be a deciding factor, but you can estimate smoking time by checking the color of the smoked fish as well. It is safer to smoke for two hours and check the results . Over smoked fish will acquire a bitter smoked flavor that will not go away, so it is better to be on the safe side.

18. A fish can be smoked and cooked within 20 minutes at 662° F (350° C), but its smoky flavor will be weak. Smoking needs time, about 2 hours will be sufficient for a typical size hot smoked fish. This implies that if you want to smoke 1” fillet for 2 hours, you have to choose cooking temperatures that will not overcook the fish.

19. 7 Basic steps Cleaning Curing Air-drying Steaming Sun-drying Smoking Packaging