Practical Approach for Canning of Fish

Practical Approach for Canning of Fish

by Pandit, P.S. et al
 

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  • Year: 2022
  • Paperback/Hardbound: Hardbound
  • ISBN: 9789392851490
  • Language: English
 
 

1 Introduction to Canning
2 Canning Raw Materials, Ingredients, Equipment, Machineries and Tools
3 Metal Cans for Canning

Types of Can for Fish Canning
Can Manufacturing Process
4 Canning Process and Operations
Preparation of Raw Material for Canning
Can Filling Operations
Can Seaming Operations
Retort and its Operations
Can Cooling, Labelling and Storage Operations
5 Quality Observation in Canning
Quality Evaluation of Can Double Seam
Study of Heat Penetration in Canned Fish
Study on Relation between Can Closing Temperature and the Resultant Vacuum
Study on Relation between Head Space and the Resultant Vacuum
Study on Cut Out Test for Canned Fishery Products
6 Canning for Fish and Fishery Products
Canning of Mackerel in Natural Style (Salmon Style)
Canning of Oil Sardine in Oil/ Brine
Canning of Seer Fish in Oil/Tomato Sauce
Canning of Shrimp (Dry Pack)
Canning of Shrimp in Brine (Wet Pack)
Canning of Clams in Brine /Oil
Canning of Green Mussels in Masala / Oil / Brine
Canning of Crab Meat
Canning of Indian Oil Sardine in Curry
Canning of Shrimp in Masala
Canning of Indian Mackerel in Brine /Oil
Canning of Mackerel Fillets in Tomato Sauce
Canning of Fried Sardines in Tomato Sauce and Oil
Canning of Pomfrets in Oil/Tomato Sauce
Canning of Mrigala (Indian Major Carp) Fillets
7 Can and Canning Industry Lay Out
Lay Out of Fish Canning Factory
Lay Out of Fish Processing Factory
Point to be Observe During Visit to Can Manufacturing Industry
Point to be Observe During Visit to Fish Canning Industry
Appendix
Common Seam Defects and their Causes
Unit and its Conversion1