A flow chart of unit operations in the fish processing industry

1. UNIT OPERATIONS IN THE
FISH PROCESSING
INDUSTRY
- FLOW CHART
BY,
SREE NIVETHA .B
.B

2. UNIT OPERATIONS IN THE FISH PROCESSING INDUSTRY
Stunning of fish
1 -3 V/cm;
1000Hz
Grading of fish
Slime removal
& scaling
Washing
Deheading Gutting Filleting
Brined or pickled
Preliminary
cooking
216 ⁰F to
220 ⁰F;
I hour/ lb
Canning
(after canning
at 110⁰C)
PICKLING
(stored at < 40 ⁰F , for 4
to 6 weeks)
Wet and dry salting;
Sun drying &
dehydration;
Smoking- long, hot,
cold(< 29 ⁰C)
Rapid freezing
(-2 to -7⁰C)
and cold storage
(-18 to -29⁰C)
Hashed &
cooked by
steam
Pressed or
centrifuged
Solids –
fish meal
Liquid –
Press liquorOil
Water