P R O C E S A M I E N T O D E P E S C A D O 2
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Transcript of P R O C E S A M I E N T O D E P E S C A D O 2
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EFECTO DE LA ADICIÓN DE TRES PROPORCIONES DE ANCHOVETA (Engraulis
ringens) Y DEL TIEMPO DE ESTERILIZACION EN LA COMPOSICION QUIMICA Y ACEPTABILIDAD
GENERAL DE CONSERVAS DE FRIJOL (Phaseolus vulgaris)
AUTORES: Antero Celso Vásquez García1, José Teodoro Reupo Periche2, Wilmer Vásquez Diaz3, Fernando Rodríguez Avalos4
6. Doctor en Medio Ambiente. Profesor Principal del Departamento de Biología de la Universidad Pedro Ruiz Gallo de Lambayeque8. Master of Science en Microbiología. Profesor Asociado del Departamento de
Biología Nacional Pedro Ruiz Gallo de Lambayeque.
3. Ingeniero de Materiales, Facultad de Ingeniería- Universidad Nacional de Trujillo4. Master of Science en Química, Doctor en Educación. Profesor Principal de la
Universidad Privada Antenor Orrego de Trujillo.
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16585P3
125125P2
75175P1
Filete de anchoveta (g)Frijol bayo (g)Proporción
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Conserva con proporción 3 frijol:anchoveta esterilizada a 117 ºC x 90 minutos
90P3P3T3
Conserva con proporción 3 frijol:anchoveta esterilizada a 117 ºC x 80 minutos
80P3P3T2
Conserva con proporción 3 frijol:anchoveta esterilizada a 117 ºC x 70 minutos
70P3P3TI
Conserva con proporción 2 frijol:anchoveta esterilizada a 117 ºC x 90 minutos
90P2P2T3
Conserva con proporción 2 frijol:anchoveta esterilizada a 117 ºC x 80 minutos
80P2P2T2
Conserva con proporción 2 frijol:anchoveta esterilizada a 117 ºC x 70 minutos
70P2P2TI
Conserva con proporción 1 frijol:anchoveta esterilizada a 117 ºC x 90 minutos
90P1P1T3
Conserva con proporción 1 frijol:anchoveta esterilizada a 117 ºC x 80 minutos
80P1P1T2
Conserva con proporción 1 frijol:anchoveta esterilizada a 117 ºC x 70 minutos
70P1P1TI
DescripciónTiempo de esterilización
ProporciónCódigo
Tabla 2. Codificación de envases de conservas de frijol con anchoveta según proporción y tiempo de esterilización
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CONSERVASDETRUCHA AHUMADAENTRESLIQUIDOSDEGOBIERNO
( 2004)VASQUEZYARTEAGA
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Oncorhynchus mykiss ( trucha arco iris)
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- CORTEDORSO VENTRAL CONEXPOSICIÓNDE LAMASAMUSCULAR
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FILETEDE TRUCHAFRESCASINPIEL
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Recepción de materia prima
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S elección• Ojos convexos.
• Agallas de color rojo brillante o rosadas.
• Color de la piel arco iris.
• Textura firme y elástica.
• Exentos de lesiones, cortes, heridas y lesiones.
• Deberán tener como mínimo 250 mm de largo
total y 250 g de peso total.
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Lavado• Agua potable.
• Eliminar parte de las bacterias presentes en la
superficie del pescado.
• Eliminar cualquier elemento contaminante
presente en el pescado.
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Eviscerado• La trucha es eviscerada para eliminar los microorganismos contenidos en la cavidad visceral.
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S alado• La trucha es sometida a un salado en
salmuera al 10% .
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Disposiciónenpanelesantesdelahumado
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A humado
• Temperatura de 85°C, por un tiempo entre 60 y 80 minutos, utilizando madera de eucalipto.
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Enfriamiento• El tiempo de enfriamiento dura de 1 a 2 horas,
el objeto es lograr una temperatura adecuada
de manipuleo.
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Fileteado y Cortado
• El fileteado consiste en descabezar el pescado,
quitarle la piel, espina dorsal y cola, con el fin
de obtener los filetes mas limpios posibles.
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Filete de trucha ahumada
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Envasado y Pesado
• Los filetes de trucha, deben ser colocados en
latas tuna ½ lb. en una forma simétrica.
• El peso neto (del filete) es de 160g.
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,Envasadomanualenenvasesdehojalata dejandoespaciodecabeza
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A dición de líquido de Gobierno
• La adición de líquido de gobierno se realiza a
una temperatura de 95ºC.
• Se utiliza tres tipos de liquido de gobierno:
Vino, salmuera y salsa de tamarindo.
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Exhausting• La formación de vacío se hace barriendo con un chorro de vapor a (85–90°C), la superficie del alimento .
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S ellado• Un cierre de los envases bien hechos constituye
un factor de seguridad importante para impedir
la descomposición y corrosión evitando el paso
del material contaminante al interior del envase una vez que ha sido esterilizado.
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Primeraoperación
Segundaoperación
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Encanastillado
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Esterilización• La temperatura de esterilización es 117°C por lapsos de 40, 50 y 60 minutos, según el caso.
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A utoclaves horizontales
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Evaluación de tratamiento térmico
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Equipo de termoregistro
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PRODUCTOSCONGELADOS PREFORMADOS
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ALGUNOS P R ODUCTOS P R E F ORMADOS CONGE LADOS
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HAMBURGUESADETIBURON
VASQUEZ, A. L. MAIRENA (2005)
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PLANTA DE PROCESAMIENTO DE EMBUTIDOSPLANTA DE PROCESAMIENTO DE EMBUTIDOS
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✏ Alto valor nutritivo✏ Larga vida útil✏ No requiere refrigeración✏ Mercados importantes:
• Estrato escolar• Zonas rurales
LINEA DE PASTAS Y EMBUTIDOS
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DIAGRAMA DE FLUJO DEL PROCESO DE ELABORACION DE ANCHOA
MATERIA PRIMA
CORTE/ LAVADO
ENSALMUERADO
DESANGRADO
SALADO
PRENSADO
Reposo a 18-25°Cpor 4 o 5 meses
MADURADO
LIMPIEZA Y ESCALDADO
ADICIÓN DE ACEITE
ENVASADO
CERRADO
ALMACENAMIENTO
FILETEADO
Solución saturada
Maquina selladora
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• Vida útil mayor a 2 años• Novedosa presentación• Mas ligero que la hojalata• Igual protección • Corto tiempo esterilización• Mas barato que envases tradicionales
ENVASE PLASTICO FLEXIBLE RETORTABLE
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PRODUCTOS TERAPEUTICOS
CartílagoCartílago de tiburónde tiburón
Cápsulas de aceite de pescado, estabilizado y desodorizado
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CARTILADE El producto farmacéutico hecho a
base de este cartílago se denomina Cartilade y se lo consume con el fin de destruir los tumores cancerosos al bloquear el suministro de sangre que los alimenta.
Está indicado para el tratamiento de cáncer de mama, pulmón, colon, páncreas, próstata, cerebro, ovarios, estómago, esófago, etc. Cartilade es el primer cartílago de tiburón utilizado con en pacientes con cáncer terminal.
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ENSILADO DE PESCADO
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VISITA DE ESTUDIANTES DEL CURSO PROCESAMIENTO DE PRODUCTOS HIDROBIOLOGICOS A PLANTAS PESQUERAS UBICADAS EN CHIMBOTE;
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INGRESO A LA PLANTA DE HARINAS ESPECIALES DE GRUPO AUSTRAL - CHIMBOTE EN COMPAÑÍA DEL Ing.VICTOR GOMEZ
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INGRESO A LA PLANTA DE CONSERVAS DE PESCADO DEL GRUPO AUSTRAL COISHCO- CHIMBOTE EN COMPAÑÍA DEL MSc. ANTERO VASQUEZGARCIA
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FLUJOGRAMA DE LA LINEA DE PRODUCCIÓN DE HARINAS ESPECIALES DEL GRUPO AUSTRAL-COISHCO, CHIMBOTE.
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VISITA DE ESTUDIANTES DEL CURSO PROCESAMIENTO DE PRODUCTOS HIDROBIOLOGICOS A PLANTAS PESQUERAS UBICADAS EN CHIMBOTE; 07-12 - 02
PLANTA DE HARINAS ESPECIALES
PLANTA DE CONSERVAS
FLUJOGRAMA DE PRODUCCIÓN DE HARINAS ESPECIALES
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Lo ULTIMO
2. FILETEDETRUCHA MARINADODE .TRUCHAENACEITEDEOLIVO
4. MEDALLONESDETRUCHACON
VERDURASALNATURAL
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VISITAS A DIFERENTES PLANTAS PESQUERAS Y AL INSTITUO
TECNOLOGICO PESQUERO DEL PERU (ITP).
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VISITA A LA CALETA SANTA ROSA, CHICLAYO, Embarcación de pesca artesanal de 30 tm de capacidad de bodega conocida con el nombre de “vikingo”
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UNIVERSIDAD PRIVADA ANTENOR ORREGOFACULTAD DE CIENCIAS AGRARIAS
ESCUELA PROFESIONAL DE INGENIERIA EN INDUSTRIAS ALIMENTARIAS
CONCENTRACION DE HISTAMINA EN CONCENTRACION DE HISTAMINA EN PESCADO CONSERVADO A BAJAS PESCADO CONSERVADO A BAJAS TEMPERATURAS QUE SE COMERCIALIZA TEMPERATURAS QUE SE COMERCIALIZA EN LA CALETA SANTA ROSA (CHICLAYO); EN LA CALETA SANTA ROSA (CHICLAYO); ENERO-DICIEMBRE 2002ENERO-DICIEMBRE 2002
, . . ANTEROCELSOVASQUEZGARCIA MSc
, .JOSEREUPOPERICHE MSc
Diciembre 18 del 2002
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