Dehydrated and Spiced Fish in Vacuum Bottles

Introduction

This new technology include the following processes:

1. Dehydration of the dressed fish using solar/electrical energy
2. Mechanical crumbling/slicing after dehydration
3. Mixing of the crumbled/sliced fish with oil, salt and spices
4. Frying
5. Bottling The bottling method is entirely new and very low cost. The bottle, after sealing with a very low cost technology, will be free from air. The bottled fish free from preservatives can last more than six months without refrigeration. This hygienic and low cost technology is very suitable for individuals engaged in small scale processing of fish in costal areas. Prawns may also be processed in the same manner.

Benefits

Very low cost processing method The industry can be set up in and around costal areas with least investment Hygienic process Very suitable for small scale entrepreneurs.

For further information please contact :

Asian and Pacific Centre for Transfer of Technology
APCTT Building
C-2 Qutab Institutional Area
P.O.Box - 4575
New Delhi - 110 016
India
Tel : 91-11-26966509
Fax : 91-11-26856274