Fish Pickle
Uploaded on : June 2019
Introduction
Fish/Prawn pickle, when carefully prepared under most hygienic conditions with addition of required quantity of salt, preservatives and spices will have generally an average shelf life of one year. Most of the sea fish like Prawn, Tuna, Pomfret, Mackerel, etc. are ideally suitable for making fish pickles.
Market Potential
Like vegetable pickles, fish pickle has also gained popularity in the recent past. The demand for these types of ready-toserve fishery products is increasing day by day among the non-vegetarian population in our country. The Defence Purchase Department of the Government of India also requires a sizeable quantity of processed fish products for supplying to the various Departmental Canteens and Officers Mess Establishments. There is a good demand for fish/prawn pickle in foreign countries also.
Basis and Presumptions
• Efficiency of the plant : 90%
• No. of shifts working : One and half.
• No. of days : 300 working in a year
• Rate of interest : 15% on loan
• Repayment period : 4–6 years.
• Margin money : 30%
• Labour and wages : As per the prevailing rates in the area.
Implementation Schedule
Activity |
Duration |
Project report preparation |
1 month |
SSI registration |
15 days |
Acquisition of land |
1 month |
Finance assistance |
3 months |
Construction of building |
3 months |
Acquisition of machinery |
2 months |
Arrangement of power and water |
1 month |
Installation of machinery |
15 days |
Appointment of staff |
1 month |
Trial production |
15 days |
Problems shooting |
15 days |
Commercial production |
15 days |
Total time for commencement of Project is about 12-15 months.
Technical Aspects
Process of Manufacture
Recipes for the manufacture of fish pickle and prawn pickle along with process outline are given below:
a. Prawn Pickle Recipe
Pickle Recipe |
Kg. |
Prawn (blanched) |
6.25 |
Salt |
1.25 |
Chilli powder |
0.8 |
Groundnut (blanched) oil |
1.25 |
Turmeric powder |
0.25 |
Asafoetida |
0.25 |
Garlic |
0.5 |
Mustard powder |
0.1 |
Acetic acid |
0.08 |
Lemon pieces |
0.1 |
Green chilli |
0.05 |
White pepper powder |
0.1 |
Fenugreek |
0.025 |
Ginger |
0.2 |
Ascorbic acid |
0.02 |
Sodium benzoate |
0.025 |
11 Kg |
Blanching
Fresh prawns are pealed, deveined and washed. They are then blanched in 6% salt solution containing 0.02% citric acid at 100 deg. C for 12 to 15 minutes. These are then drained and cooled.
Selection and Preparation of Ingredients
Select fresh garlic, peel and cut longitudinally. Fresh green chillies after removing the stalks are cut longitudinally retaining their seeds. Asafoetida is ground and made into a solution with distilled water or vinegar. Fresh lemons are washed and cut into 8 to 10 pieces of uniform sizes. Fresh ginger after cleaning is cut into small pieces. Fenugreek is fried and powdered.
Mixing
Heat oil to 180 deg.C. Add mustard and fry for 2 minutes. Garlic, green chilli and lemon pieces are added one after another and are stirred well for 3 minutes. Add salt powder and mix well and heat for 2 minutes. Ginger pieces and asafoetida solution are then added and mixed. Red chilli, white pepper and turmeric powders are added, mixed and heated for 2 minutes. Vinegar is also added immediately. When there is a separation of liquid portion in the heated product by the addition of vinegar, blanched prawns are added slowly and mixed well. Quantity of gravy can be increased by addition of 2 to 3% blanched solution containing salt and citric acid. After heating the product at 100 deg.C for 3 minutes, it is cooled till the temperature comes down to 60 deg.C. Add required quantity of ascorbic acid and sodium benzoate. They are then packed in air tight sterilized bottles.
b. Fish Pickle Recipe
Cleaned fish |
5 kg. |
Onion |
2 kg. |
Garlic |
250 gms. |
Mustard |
30 gms. |
Green ginger |
250 gms. |
Vinegar |
600 ml. |
Gingelly oil |
2 kg. |
Cumin, cloves, cinnamon, nutmeg, Black pepper, chilli powder, turmeric and salt. |
25 gms. |
Process
Fish is cut into pieces and cleaned with potable water. The cleaned pieces are mixed with small quantities of salt, chilli powder, turmeric and kept for 2 hours. The pieces are fried in oil till these are brown in colour. Onion, garlic and ginger is ground well into paste and fried till it is light brown in colour. Add vinegar and make the mixture soft. Add balance quantity of salt, chilly powder and turmeric powder to the mixture and heat it till the whole vinegar is absorbed in the fish. After removing from the fire add ground spices, cool and add required quantity of preservatives. They are then packed in bottles. More hot oil can be added to cover the pieces. The bottles are then sealed air tight.
Quality Control and Standards
As per PFA Act and F.P.O.
Pollution Control
No major pollution effluent as water is only used for washing purposes. However, a battery of tanks of preliminary treatment are advised to be installed and no objection certificate may be obtained from the concerned State Pollution Control Board.
Energy Conservation
Only power is used, hence correct HP motors should be used with machine.
Financial Aspects
Fixed Capital
Land and Building |
Amount (In Rs.) |
|
Land: 5000 sq. mtr. @ Rs. 50 per sq. mtr. |
2,50,000 |
|
Building |
Size (in ft.) |
Area in (sq. ft.) |
Production Hall |
50×40 |
2,000 |
Stores 3 (each) |
20×20 |
1,200 |
Laboratory |
20×10 |
200 |
Office |
20×20 |
400 |
Lavatory and bath |
10×10 |
100 |
Watchman cabin |
10×10 |
100 |
Total |
|
4,000 |
@Rs. 300 per sq. ft. |
|
Rs. 12,00,000 |
Total Land & Building |
|
Rs. 14,50,000 |
Machinery and Equipment
Sl. No. |
Description |
Qty. |
Amount (In Rs.) |
1. |
Bottle washing machine |
1 No. |
20,000 |
2. |
Pilfer proof cap sealing machine-table model with automatic sealing and threading operation |
1 No. |
20,000 |
3. |
Counter scales balances 25 kg. Cap |
3 Nos. |
15,000 |
4. |
Frying pans, wash basins, storage vessels, ladles, mugs etc. |
|
25,000 |
5. |
Heating arrangements (Kerosene stove gas) |
|
10,000 |
6. |
Working tables with aluminium tops |
3 Nos. |
15,000 |
7. |
Stainless steel knives, trays and miscellaneous items |
|
10,000 |
8. |
Pulveriser or grinder |
|
35,000 |
9. |
Weighing machine platform type |
|
25,000 |
10. |
Packing machinery |
2 sets |
15,000 |
11. |
Lab and pollution control equipments |
|
50,000 |
Total |
2,40,000 |
||
Erection and Electrification @ 10% of cost of Machinery and Equipment |
24,000 |
||
Office furniture and fixtures |
50,000 |
||
LDPE, Drums, Cap. 100 kg. 100 nos. |
50,000 |
||
Total |
3,64,000 |
||
Pre-operative Expenses such as Consultancy Fee, Project Report Fee, Deposit to Electricity Department etc. |
50,000 |
||
Total Fixed Capital |
18,64,000 |
||
Financial Analysis
Cost of Production (per annum) |
Total (Rs. in lakhs) |
Recurring expenses |
202.80 |
Depreciation on building @ 5% |
0.60 |
Depreciation on machinery @ 10% |
0.26 |
Depreciation on furniture @ 20% |
0.10 |
Interest on total capital investment @ 15% |
10.40 |
Total |
214.16 |
Turn over (per annum)
Particulars |
Qty. |
Rate (In lakhs) |
Total (Rs. in lakhs) |
Fish pickle |
60 MT |
1.50 |
90.00 |
Prawn pickle |
60 MT |
2.50 |
150.00 |
Total |
240.00 |
||
Net Profit (per annum) (Before Tax)
= Sales – Cost of production
= Rs. 240.00 – Rs. 214.16 lakhs
= Rs. 25.84 lakhs
Net Profit Ratio = Net Profit × 100 Sales
= 25.84 × 100 240.00
= 10.8%
Rate of Return = Net Profit × 100 Capital investment
= 25.84 × 100 69.35
= 37%
Break-even Point = Annual Fixed Cost × 100 Annual Fixed Cost + Profit Fixed Cost Amount (Rs. in Lakhs)
A.F.C.= All Depreciation 0.96
Interest 10.40
40% (Salary and Wages, 4.31 Utilities and Contingencies except Insurance
Insurance 0.06
Total 15.73 B.E.P. = 15.73 × 100 15.73+25.84 = 37.8%
Addresses of Machinery Suppliers
• M/s. Gardners Corporation 6, Doctors Lane, New Delhi - 110 001.
• M/s. T. Ali Mohammad and Co. 144-146 Sarang Street, Mumbai.
• M/s. Bhuvaneshwari and Co. No. 36, 28th Cross, 10th Main, 2nd Stage, Bangalore - 10.
Addresses of Raw Material Suppliers
Bottles
• M/s. Borosil Glass Works Ltd. 23/24 Second Lane Beach, Chennai-1.
• M/s. Alambic Glass Industries Ltd. White Field, Bangalore - 560 066. 3. M/s. Mysore Crystal Glass Works Bangalore - 560 045,
Caps
• M/s. Metal Box Co. Ltd. 17, Parliament Street, New Delhi - 110 001.
• M/s. Premier Caps and Co. Cochin - 19.
• M/s. Indian Aluminium Co. Ltd. Air India Building., Mumbai - 1.
Source
Ministry of Micro, Small & Medium Enterprises
Government of India
Nirman Bhavan, New Delhi - 110011
For further information please contact
Information Manager
TIMEIS Project
E-mail: timeis@ficci.com
