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CHAPTER 7 - Coggle Diagram
CHAPTER 7
CANNING
Purpose:
Maintain safety and quality of product such as prevent spoilage from microorganism activity
Canning Method:
Boiling Water Canning
Acid food boils at 100 degree celsius
Pressure Canning
Low acid food >ph 4.6
Principles
Heat processing at specified temperature
Vacuum formed upon cooling
Canning Procedure:
Sealing
Depend on fish size
Brining (Flavor)
Preserve texture
Sustainability
Retorting
Batch retort
Continuous retort
Hydrostatic retort
Process in which foods are placed in cans and heated
FREEZING
Storage > 1 year
Frozen onboard/on land
Onboard frozen:
Whole & Fillet
Longer fishing vessel at sea
Wide fish quality
Fish Freezing Method
Plate Freezing
Horizontal plate
Vertical plate
Cryogenic Freezing
Blast Freezer