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Author: Peter E. Doe
Publisher: CRC Press
ISBN: 9781566766685
Category : Technology & Engineering
Languages : en
Pages : 272
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Book Description
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Author: Peter E. Doe
Publisher: CRC Press
ISBN: 9781566766685
Category : Technology & Engineering
Languages : en
Pages : 272
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Book Description
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Author: Stanley Marianski
Publisher: Bookmagic LLC
ISBN: 0990458601
Category : Cooking
Languages : en
Pages : 190
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Book Description
Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.
Author: Peter E. Doe
Publisher: Routledge
ISBN: 1351448528
Category : Technology & Engineering
Languages : en
Pages : 271
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Book Description
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037883
Category : Technology & Engineering
Languages : en
Pages : 177
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Book Description
In developing countries, traditional fishermen are important food contributors, yet technological information and development assistance to third-world nations often focuses on agriculture and industrial fishing, without addressing the needs of independent, small-scale fishermen. This book explores technological considerations of small-scale, primitive fishing technologies, and describes innovative, relatively inexpensive methods and tools that have already been successfully applied in developing countries. It offers practical information about all aspects of small-scale fishing, including boat design and construction, fishing methods and gear, artificial reef construction and fish aggregating devices, techniques for coastal mariculture, and simple methods for processing and preserving fish once they are caught. Fisheries Technologies for Developing Countries is illustrated throughout with photographs of the devices and construction methods described in the text.
Author: Stan Zuray
Publisher:
ISBN: 9781521098899
Category : Frontier and pioneer life
Languages : en
Pages : 199
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Book Description
In 1960s inner city Boston, Stan Zuray had no future. As the Vietnam war took more and more of his friends, and many of those who returned sank further into drugs and despair, Stan looked for meaning and found nothing. His life's purpose lay thirty-three hundred miles northwest, deep in the Tozitna River Valley in the heart of Alaska's frozen interior. Deadly cold, famine, grizzly bears, and one unruly sled dog with a grudge kept Stan on the knife's edge between survival and death. Humbled by the power of nature, the Boston greaser who was destined for prison found a new life in the wild, where one mistake can prove fatal. This is the true story of Stan Zuray's incredible journey; the reformation of a man's heart and mind in the forbidding darkness of Alaska's endless winter.
Author: Ioannis S. Boziaris
Publisher: John Wiley & Sons
ISBN: 1118346211
Category : Technology & Engineering
Languages : en
Pages : 516
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Book Description
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Author: Rajeev Bhat
Publisher: John Wiley & Sons
ISBN: 0470655852
Category : Technology & Engineering
Languages : en
Pages : 661
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Book Description
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Author: Philip Hasheider
Publisher: Zenith Press
ISBN: 0760343756
Category : Cooking
Languages : en
Pages : 229
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Book Description
From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.
Author: J. R. Burt
Publisher: Elsevier Science & Technology
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 192
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Book Description
The influence of drying and smoking on the nutritional properties of fish: an introductory overview; influence of drying and smoking on protein quality; effcts of drying and smoking on lipids of fish; the effect of drying and smoking on the vitamin content of fish; undesirable factors in dried fish products; smoking of fish and carcinogens; processing and storage of traditional dried and smoked fish products; effect of smoking and drying on the nutritive value of fish: a review of japanese studies; dried and smoked fishery products: preparation and composition.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
