Abstract:
A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid ) is discussed. The dressed dhoma is cold blanced in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 minutes at 45 5 C. The smoked fish after filling in cans is precooked at 0.35 kg/sq cm steam pressure for 50 minutes in inverted position, filled with hot refined groundnut oil, sealed and processed for 60 minutes at 0.7 kg/sq cm steam pressure.
