- •260302.65 "Технология рыбы и рыбных продуктов"
- •Оглавление
- •Введение
- •Part 1. History and present day of fish industry unit 1. Fishing industry text 1
- •The fishing industry of Russia
- •The Ocean
- •The composition of sea water
- •A) Blue fields of Russia
- •B) Russian seafood supply
- •The protection and regeneration of fish stocks and the regulation of fishing: Problems and solutions
- •Unit 2. Fish industry in the murmansk region text 1
- •Fish processing enterprises of the Murmansk region and the perspectives of their assortment's widening
- •Northern Fish-Producers Union (nfpu)
- •"Protein"
- •Unit 3. My speciality is a technologist
- •My speciality is a technologist
- •Supplementary texts for reading text 1
- •The Saami and their traditional trades
- •A good climate for fishing in the North
- •Small business in the fishing industry
- •Ten years of growth for Murmansk value-added processor
- •Fish farms: Underwater factories. Problems of the industry
- •Part 2. Fish and fish products unit 1. Fish for human consumption
- •Fish as a food
- •Fish for human consumption
- •Average composition of fish
- •Unit 2. Chemical composition of fish
- •Chemical composition of fish
- •Unit 3. Physical properties of fish text 1
- •Physical properties of fish
- •Body structure of fish
- •Unit 4. Commercial fishing and commercial species of fish text 1
- •Commercial fishing
- •Some important commercial fishes
- •Characteristics of fish as raw material for industry
- •Appendix
- •Part 3. Fish processing unit 1. Chilling and freezing text 1
- •Fishing vessel refrigeration
- •Replacing ozone-depleting refrigerants
- •Ice & refrigeration
- •Ice Dispenser
- •Slurry-Ice: An opportunity in quality improvement
- •Unit 2. Salting text 1
- •Principles of fish salting
- •Producers strive for quality
- •Unit 3. Drying and smoking text 1
- •Drying and smoking processes
- •Smoked fish
- •Smoking fish at home
- •Unit 4. Canning text 1
- •Canning of fish
- •Modernisation of ship's can production line
- •Unit 5. Marinating text 1
- •Marinade depositor "ups sales"
- •Unit 6. By-products text 1
- •Fish oil and its supplements
- •Unit 7. Environmental management text 1
- •Environmental policy
- •Environment: For troubled fishing industry, less is more
- •Ecological problems
- •Литература
Smoking fish at home
While hot-smoking a fish on a grill is cooked, cold-smoked fish is merely preserved. There's not much heat getting to it, and in a perfect world it stays cold. But even cold smoke kills surface bacteria and helps to create a protective barrier for the fish.
But most at-home chefs stick to hot smoking. Here's an easy method to try.
Get a couple of small to medium sized rainbow trout. Clean them and butterfly them so they lie skin down with the meat opened toward the sky. Add a sprinkle of salt and pepper, but don't over do it. Smoke will provide most of the flavor in this application.
Put the fish on the rack that hangs inside your grill. They won't need to be close to the flame. They just need to have plenty of room around them for the smoke to circulate.
Build 6 or 7 little wood chip boats out of aluminum foil and fill them each with hardwood chips that have soaked over night in water. Play around with the wood you have available in your area. For trout, I like applewood. But mesquite and hickory are good choices, too.
Turn the heat up until it's hot enough to get the chips smoking. If one packet burns all the way up, replace it with a fresh one. Repeat until your fish is done.
There are other methods, but this one is easy and tasty. One easy upgrade is to add a glaze for your fish. We can save that for another day.
Exercise 4. Discuss with your groupmates the method of smoking fish at home. Is it really worth doing? Is it easy and safe?
Unit 4. Canning text 1
Exercise 1. a) Read and translate international words without a dictionary:
an objective, vacuum, an origin, sterilization, a roll, to roll, a procedure, minimum, principle, adequate, reasonable, defective, a test, to test, automatic, mechanically.
b) Check if you remember the meaning of these words:
to remove, to invent, to depend, advantage, disadvantage, to cause, to steam, steam, dry, to dry, to replace, to lessen, trimming, preliminary, continuous.
c) Read and translate the following word combinations:
ancient method, the strength of the brine, excess moisture, the net weight, the eviscerated fish, mechanical filling, a frying process, volume of liquid, a process of heating foods, vacuum-sealing devices, the development of oxidized flavours, destruction of vitamins, the size and fatness of the fish, the heat treatment, to remove air, the final cooking, the preliminary sealed container, defective seams.
d) Give all the possible synonyms to the following words:
a can, to seal, to store, uniform, to comprise, to lessen, to ensure, destruction, air-tight, vital, to remove, device.
Exercise 2. Read and memorize the words from the text below:
draw out, v |
удалять, выводить |
subsequent, adj |
последующий |
exhausting, n |
эксгаустирование |
supplement, n, v |
а) добавление, дополнение б) добавлять, дополнять |
accomplish, v |
завершать |
indefinitely, adv |
в течение длительного времени |
insufficiency, n |
недостаточность, нехватка |
gasket, n |
уплотнитель |
designate, v |
называть, определять |
secure, v, adj |
а) охранять, защищать, оберегать б) безопасный, надёжный |
customary, adj |
обычный, привычный |
flange, n |
фланец; кромка |
leak, n, v |
а) течь, протечка; утечка; б) пропускать жидкость, иметь течь |
lacquered |
лакированный |
Exercise 3. Read and translate the text.