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：
BR102018001081
公开号：
BR102018001081A2
申请日:
2018.01.18
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
also grated with edible oil smoked flavor. It deals with a process for the production of tambaqui grated in smoked edible oil, considering 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 also contribute to adding value to the tambaqui production chain and, thus, to the promotion of fish farming at regional, national and international levels, generating attractive income for fish farmers, as well as providing the transport of the product over long distances due to its long term. (48 months), allowing the provision of high nutritional animal protein to domestic and foreign consumers. 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 óleo comestível sabor defumado. trata de um processo para produção de tambaqui ralado em óleo comestível 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, microb
