Canning of smoked dhoma (Sciaenid sp.)
Canning of smoked dhoma (Sciaenid sp.)
Date
1978
Authors
Varma, G.P.R.
Venkataraman, R.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
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.
Description
Keywords
canning, cured products, sciaenidae, marine
Citation
Fisheries Technology 1978: 15(1), 27-29