Ready to fry dried products from low cost fish
Ready to fry dried products from low cost fish
Date
1998
Authors
Khasim, D.I.
Prasad, M.M.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India),Cochin
Abstract
A method of processing ready to fry dried products from low cost fish like silverbelly (Leiognathus splendens), sciaenids (Johnius carutta, Nibea maculata) and upenoids (Upeneus sulphureus) is discussed. It involves dressing the fish, blanching in 10% boiling brine for 1-1.5 min depending on the size and drying in sun or in a drier. Loose central bones are removed and the meat is mixed with a mixture of spices, packed in polythene bags and stored at room temperature. Organoleptic, biochemical and bacteriological evaluation indicated that the products from sciaenids and upenoids were acceptable for five months and those from silver belly upto six months.
Description
Keywords
Low-cost fish, ready to fry products, spices mixture
Citation
Proceedings of the Symposium on "Advances and Priorities in Fisheries Technology" held during 11-13 Feb, 1998, Cochin ed. by Balachandran, K.K. et. al, 261-263