Karštai rūkytų karšio išklotinės ir ikrų gamybos baras

Zaicevaitė, Aurelija

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dc.contributor.author	Zaicevaitė, Aurelija
dc.date.accessioned	2019-02-05T10:46:24Z
dc.date.available	2019-02-05T10:46:24Z
dc.date.issued	2018-06
dc.identifier.uri	http://dspace.kaunokolegija.lt//handle/123456789/644
dc.description	Aurelija Zaicevaitė. Production shop of hot-smoked bream butterfly and roe. The final paper. Supervisor Irina Koscelkovskienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The objective of the paper: To design production shop of hot smoked bream and roe. The object of the paper: Production shop of hot-smoked bream and roe. The structure of the paper. This final paper consists of title page, the task of the final paper, summary, glossary of abbreviations and concepts, table of contents, list of tables and illustrations, introduction, theoretical part, technological part, conclusion/ recommendations and suggestions, literature and other sources of information, appendices, reviewers’ comments, academic integrity declaration. The outcomes of the paper. Production shop of hot-smoked bream and roe which production capacity is 1000 kg live bream per shift. The assortment of company’s products ranges from hot smoked bream butterflies to hot smoked roe. The following ingredients have been used: bream, salt, soda, pepper and garlic mixture. The equipment required to produce smoked fish and roe products: smoker, metal detector, labelling machine, smoke generator. The area of the production premises is 157,17 m2, office area – 136,48 m2, and storage – 114,33 m2, a total area of the premises is 407,98 m2. The CCP points for the technological process have been identified: salting, heat treatment, cooling, metal detection and storage of the production. It has been estimated the intended annual expenses for hot-smoked bream is 616985,0901 EUR, 3,1275EUR/kg and the annual expenses for roe - 23748,23067 EUR, or 3,1275 EUR/kg. After analysing the latest sources of information, it is recommend to use vacuuming method for prepacking, as it doubles the extension of the shelf-life of the hot smoked fish. Furthermore, it is recommended to move from stunning by stinging to stunning by ice water, as the fish will be stressed less, and it will result in lower processing costs and better qualitative characteristics. The volume of the paper. The paper consists of 50 pages, 33 tables, 9 illustrations, 51 literature sources and 3 appendixes. Keywords: hot smoked, bream butterfly, roe.	en
dc.description.abstract	Baigiamajame darbe pateiktas dokumentų sąvadas apie karštai rūkytų karšio išklotinės ir ikrų gamybos procesą, analizuojama literatūra ir moksliniai straipsniai apie žuvies svaiginimo žuvies kokybei įtaka, pakavimo įtaka galiojimo terminui, riebalų rūgščių kiekis ikruose, biogeninių aminų kiekis, , pateikiami išeigos ar žaliavų skaičiavimai, aprašoma pasirinkta karštai rūkytų karįio išklotinės ir ikrų gamybos technologija. Parengtas RVASVT planas, SVT taškų planas karštai rūkytų karšio išklotinės ir ikrų gamybos procesui bei atliekti finansiniai-ekonominiai skaičiavimai	en_US
dc.language.iso	other	en_US
dc.subject	Karštas rūkymas, išklotinė, karšis, ikrai	en_US
dc.title	Karštai rūkytų karšio išklotinės ir ikrų gamybos baras	en_US
dc.title.alternative	Production shop of hot-smoked bream butterfly and roe	en
dc.type	Other	en_US