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DIVERSIFIED FISHERY PRODUCTS/ VALUE ADDITION. Breaded and Battered Products: Established in domestic as well as commercial practice Ready- to- cook form.

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Presentation on theme: "DIVERSIFIED FISHERY PRODUCTS/ VALUE ADDITION. Breaded and Battered Products: Established in domestic as well as commercial practice Ready- to- cook form."— Presentation transcript:

1 DIVERSIFIED FISHERY PRODUCTS/ VALUE ADDITION

2 Breaded and Battered Products: Established in domestic as well as commercial practice Ready- to- cook form High consumer value Convenience foods – Fish finger – Fish portion – Fish cake Established in domestic as well as commercial practice Ready- to- cook form High consumer value Convenience foods – Fish finger – Fish portion – Fish cake

3 1.Predusting 2.Battering 3.Breading 4.Frying 5.Freezing 6.Packaging and storage 1.Predusting 2.Battering 3.Breading 4.Frying 5.Freezing 6.Packaging and storage The coating process:

4 1.Predusting  Very fine, dry, raw flour material that is sprinkled on the moist surface of the frozen or fresh food substrate before any other coating is applied  Very fine, dry, raw flour material that is sprinkled on the moist surface of the frozen or fresh food substrate before any other coating is applied

5 2.Battering  Batter is a fluid, basically consisting of flour and water, into which the product is dipped before it is cooked or fried  Batter is a fluid, basically consisting of flour and water, into which the product is dipped before it is cooked or fried

6 3.Breading  Breading is a serial- based coating, often of breadcrumbs.  Breading is coarse in nature and applied to a moist or battered food product prior to cooking  consist of flours, starch and seasonings  Breading is a serial- based coating, often of breadcrumbs.  Breading is coarse in nature and applied to a moist or battered food product prior to cooking  consist of flours, starch and seasonings

7 4.Frying  Fat is the frying medium  Influence the eating quality  Bleached and refined vegetable oils are used  Fat is the frying medium  Influence the eating quality  Bleached and refined vegetable oils are used

8 5.Freezing  Fried fish portion for freezing is air cooled  Freezing is usually performed through spiral freezer and is completed when external temperature of the product is around -10°C.  Fried fish portion for freezing is air cooled  Freezing is usually performed through spiral freezer and is completed when external temperature of the product is around -10°C.

9 6.Packaging and storage  Paperboard carton or a poly- lined paper bag or poly-bag, which is heat sealed  Thermo- formed containers  Food-grade materials  Polyvinylidene chloride, high impact polystyrene (HIP) and high-density polyethylene (HDPE)  Unaffected by subzero temperatures  Provide protection to the contents against desiccation and oxidation  Paperboard carton or a poly- lined paper bag or poly-bag, which is heat sealed  Thermo- formed containers  Food-grade materials  Polyvinylidene chloride, high impact polystyrene (HIP) and high-density polyethylene (HDPE)  Unaffected by subzero temperatures  Provide protection to the contents against desiccation and oxidation

10 Fish Finger  Mince is mixed with 1 percent salt, made into rectangular slabs and frozen.  Frozen mince is cut into suitable uniform sizes  Pieces are given a coating of batter followed by breading  Battered and breaded fishfingers are flash-fried in oil maintained at °C for about 20 seconds  Cooling, frozen and stored  Mince is mixed with 1 percent salt, made into rectangular slabs and frozen.  Frozen mince is cut into suitable uniform sizes  Pieces are given a coating of batter followed by breading  Battered and breaded fishfingers are flash-fried in oil maintained at °C for about 20 seconds  Cooling, frozen and stored

11 Fish Cutlet  Cooking in boiling water for 20 min  Mixing with salt and turmeric  Mixing with potato paste  Onion, garlic and chillies are chopped, fried and added  Heating again for 3 min.  Powered spices are added and mixed well  Moulding in cutlet  Dipping in a batter of egg white and rolled over bread crumbs.  Flash dried at ºC for 5sec and then held in frozen storage at -20°C  Cooking in boiling water for 20 min  Mixing with salt and turmeric  Mixing with potato paste  Onion, garlic and chillies are chopped, fried and added  Heating again for 3 min.  Powered spices are added and mixed well  Moulding in cutlet  Dipping in a batter of egg white and rolled over bread crumbs.  Flash dried at ºC for 5sec and then held in frozen storage at -20°C

12 Imitation products  Made from surimi (Water Washed Mince)  Imitation of shrimp lobster tails breaded scallops, imitation breaded crab claws, sushi products, sushi sticks, imitation crab shreds, minced sticks, filament sticks and others  Possess the accepted texture, flavour and appearance of the authentic products  Cryoprotectants and other additives such as salt, soy protein, starch, egg white, alginate etc to promote cohesion  Extruded as a flat sheet (approximately 1- 2 mm thick) molded into desired shapes  Final texture is developed during thermal pasteurization  Made from surimi (Water Washed Mince)  Imitation of shrimp lobster tails breaded scallops, imitation breaded crab claws, sushi products, sushi sticks, imitation crab shreds, minced sticks, filament sticks and others  Possess the accepted texture, flavour and appearance of the authentic products  Cryoprotectants and other additives such as salt, soy protein, starch, egg white, alginate etc to promote cohesion  Extruded as a flat sheet (approximately 1- 2 mm thick) molded into desired shapes  Final texture is developed during thermal pasteurization Crab Stick Imitated Product Lobster Imitated Product

13 HAZARD ANALYSIS AND CRITICAL CONTROL POINT  Total quality management system  Emphasis on safety  Systematic approach to identification, assessment and control of hazards  Hazard is controlled or eliminated before it occurs  Prevention strategies on known hazards occurring at specific points in the processing schedule  Total quality management system  Emphasis on safety  Systematic approach to identification, assessment and control of hazards  Hazard is controlled or eliminated before it occurs  Prevention strategies on known hazards occurring at specific points in the processing schedule

14 HACCP Concept  Hazard analysis  Determination of critical control points (CCP)  Specification of criteria – Establish target levels and critical limits  Establishment of procedure and monitoring system  Corrective action  Establishment of procedures to verify that the HACCP is working correctly and effectively  Documentation and verification  Hazard analysis  Determination of critical control points (CCP)  Specification of criteria – Establish target levels and critical limits  Establishment of procedure and monitoring system  Corrective action  Establishment of procedures to verify that the HACCP is working correctly and effectively  Documentation and verification

15 HAZARD A hazard is a biological, chemical or physical factor that has the potential to cause an adverse effect on human health HAZARD ANALYSIS This is a system using which the significance of a hazard to consumer safety can be analysed CRITICAL CONTROL POINTS A critical control point (CCP) is a point or a stage in the processing operation where failure to control effectively would most likely result in the production of defective/ unsafe food. CONTROL POINTS These are other points in the processing operation where failure to effectively control may not necessarily result in the production of defective/ unsafe food DETERMINATION OF CCPs If the hazard can be reduced, prevented or eliminated through some form of control at a particular stage, it is a CCP

16 MONITORING  Visual observation  Sensory evaluation  Physical measurement  Chemical testing  Microbiological analysis  Visual observation  Sensory evaluation  Physical measurement  Chemical testing  Microbiological analysis CORRECTIVE ACTION The corrective actions must be based on the assessment of hazards, risk and severity, and on the final use of the product VERIFICATION  Reviewing the HACCP study and its records  Random sampling and analysis (microbiological)  Detailed tests at selected CCPs  Survey of conditions during storage, distribution, sale and use of products  Interviewing staff  Reviewing the HACCP study and its records  Random sampling and analysis (microbiological)  Detailed tests at selected CCPs  Survey of conditions during storage, distribution, sale and use of products  Interviewing staff DOCUMENTATION Proper records should be maintained on all actions in the HACCP system in order that origin, cause and point of occurrence of the hazard can be traced

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