Practicals- Canning and Fish Packaging Technology (2+1)

NDRI TOPPERS - September 30, 2021

 Practicals- Canning and Fish Packaging Technology (2+1)

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  • Canning Machineries and Equipments File
  • Retorts and its operation File
  • Examination of can double seam File
  • Study of the relationship between can closing temperature and resultant vacuum File
  • Study of relationship between head space and resultant vacuum File
  •  Cut-out tests for Canned Fishery products File
  • Study of heat penetration in canned fish File
  •  Canning of Mackerel in natural style (Salmon style) File
  •  Canning of oil sardine in oil / brine File
  • Canning of Seer fish in oil / tomato sauce File
  • Canning of shrimps (dry pack)
  • Canningof clams in brine / oil
  • Canning of green mussel in Masala / oil / brine File
  • Canning of crab meat
  •  Canning of fish in curry
  • Canning of Indian mackerel in brine or oil File
  •  Canning of Mackerel in tomato sauce
  • Canning of fried sardines in tomato sauce and oil 
  • Canning of pomfrets in oil / tomato sauce 
  • Canning of mrigala (Indian major carps) fillets 




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