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Fillet is part fish meat obtained by slicing a whole fish along the spine start from the back of the head to near the tail. Spine and ribs that limit the body to the abdominal cavity is not cut off during slicing. Raw material  Tilapia / Catfish / Fish Snapper  Plastic PP size of ½ kg  Sterofoam ...

1) Steam Steam for sanitary purposes can be applied using flowing steam at a temperature of 170 ° F (76.7 ° C) for 15 minutes or 200 ° F (93.3 ° C) for 5 minutes. Sanitation with steam ineffective and expensive. The use of this steam for heavy contaminated surfaces can cause the formation of clots are hard on the ...

The scope of agricultural commodities and fishery is highly are manifold, including: commodity fruits, vegetables, tubers, legumes, cereals, spices, livestock: meat (beef and chicken), eggs, milk, results plantation (tea, coffee, cocoa, rubber, oil palm) and fishery products are: fish, shrimp, mussels, squid, seaweed, molluscs and other fishery products. Agricultural and fishery products are indispensable man to make ends meet. The ...

Grouping can also be narrowed to a smaller group of commodities, such as fruit trees may still be classified again based climate in which it grows. Based on a growing climate, fruits can be classified into two groups: a. Fruits hot or tropical climates b. Temperate climate fruits or sub-tropical Fruits hot climates or tropical namely fruits that grow in ...

There are six (6) nutrients derived from food, namely carbohydrates, proteins, fats, vitamins, minerals, and water. Compounds of carbohydrates, protein and fat can produce energy or power required for human activity. Excess food that has been consumed will be kept back by the body in the form glokogen, cells or tissues, or stored as body fat. Compounds protein plays a ...

Chlorine gas Commonly used chlorine gas for disinfection of water vapor supply but can also be used in the food industry. The chlorine gas to be supplied in the water supply at a constant speed through a device that is khlorinator. Giving chlorine needs to be done over the “break point” (the turning point) of water; ie at the level ...