FUNDACAO UNIVERSIDADE FEDERAL DE RONDONIA;INSTITUTO FEDERAL DE EDUCAÇÃO CIÊNCIA E TECNOLOGIA DE RONDÔNIA
发明人:
DÉBORA FRANCIELLY DE OLIVEIRA,JULIANA MINARDI GALO
申请号：
BR102018001080
公开号：
BR102018001080A2
申请日:
2018.01.18
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
also grated with smoked tomato sauce. It deals with a process to produce tambaqui grated with smoked tomato sauce, contemplating the manufacturing steps: reception (a) and washing of fish (b)； evisceration of fish (c)； fish filleting and cms production (d)； pre-cooking of cms (e1) and seasoning of sauce (e2) (topping liquid)； cms and gravy cooling (f)； canning of the product (cms of fish and sauce) (g)； sterilization (h) of metal containers containing the product, followed by cooling (i) and physicochemical, sensory, microbiological analyzes (commercial sterilization tests) (j). The processes by which the product is submitted guarantee the same microbiological, oxidative and sensory stability for 48 months, therefore, under consumption conditions without significant loss of quality. In addition, depending on the processes by which the product is subjected, it can be transported at room temperature and therefore does not depend on the cooling or freezing system during its distribution, which leads to a reduction in distribution costs and, consequently, reach the final consumer at an attractive price, as well as being a tasty food of good hygienic-sanitary and nutritional quality.tambaqui ralado ao molho de tomate sabor defumado. trata de um processo para produção de tambaqui ralado ao molho de tomate sabor defumado, contemplando as etapas de fabricação: recepção(a) e lavagem do pescado(b)； evisceração do pescado(c)； filetagem do pescado e produção do cms(d)； pré-cozimento da cms(e1) e condimentação do molho(e2) (líquido de cobertura)； resfriamento da cms e do molho(f)； enlatamento do produto (cms do pescado e molho)(g)； esterilização(h) das embalagens metálicas contendo o produto, seguido de resfriamento(i) e análises físico-químicas, sensoriais, microbiológicas (testes de esterilização comercial)(j). os processos pelos quais o produto é submetido garante ao mesmo estabilidade microbiológica, oxidativa e sensorial durante 48 meses, portanto, em condições de consumo s
