Canning method of fish preservation

• Maintenance of bacteriological principles. gutting or cleaning) is a simple processing technique designed to extend shelf life. Place the can upright in the pressure cooker with enough water to cover two-thirds of the can. Canned fish are rich in protein and many other essential nutrients, and can be a good source of omega-3 fatty acids. . Processing refers to mechanical or chemical operations performed on fish in order to transform or preserve them. . Canning is a method of preservation in which the product remains under sterile condition and can be preserved for at least a year at room temperature.

. Repeat steps 5 and 6 every day for 4 days in a row. The main freezing methods used are blast freezing, plate freezing, immersion or spray freezing. . Turn up the heat, and bring the water to a full rolling boil. . Keep freshly caught fish alive as long as possible.

Place the can upright in the pressure cooker with enough water to cover two-thirds of the can.

Method #1: Air Drying. Smoking is a widespread traditional technique for food preservation in most of the developing countries. Canning Canning is a method of preservation in which spoilage can be averted by killing micro-organisms through heat.

Of all flesh foods, fish is the most susceptible to tissue decomposition, development of rancidity and microbial spoilage.

Processing temperatures for heterogeneous food products.