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    Ana Gómez
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    This document summarizes the key stages and processes involved in fish processing from receipt to freezing. It outlines the environmental impacts, operating conditions, and equipment used at each stage. The stages include receipt and quality checking, classification by size, descaling, evisceration, washing, filleting, skinning, conditioning, final washing, vacuum packaging, and freezing. Waste products generated include fish heads, tails, skins, and defective portions. The goal is to produce packaged fillets ready for distribution and extended shelf life through freezing.

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    CASO PRACTICO PASANTIA

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    This document summarizes the key stages and processes involved in fish processing from receipt to freezing. It outlines the environmental impacts, operating conditions, and equipment used at each stage. The stages include receipt and quality checking, classification by size, descaling, evisceration, washing, filleting, skinning, conditioning, final washing, vacuum packaging, and freezing. Waste products generated include fish heads, tails, skins, and defective portions. The goal is to produce packaged fillets ready for distribution and extended shelf life through freezing.

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    © All Rights Reserved
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    12 views1 page

    Caso Practico Pasantia

    Uploaded by

    Ana Gómez
    This document summarizes the key stages and processes involved in fish processing from receipt to freezing. It outlines the environmental impacts, operating conditions, and equipment used at each stage. The stages include receipt and quality checking, classification by size, descaling, evisceration, washing, filleting, skinning, conditioning, final washing, vacuum packaging, and freezing. Waste products generated include fish heads, tails, skins, and defective portions. The goal is to produce packaged fillets ready for distribution and extended shelf life through freezing.

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    Etapa IMPACTO AMBIENTAL CONDICIONES DE OPERACION EQUIPOS UTILIZADOS

    RESIDUOS GENERADOS
    Recepción Establecer el nivel de Evaluar las condiciones físicas. Bandas transportadoras.
    frescura o variación del
    mismo.
    Clasificación Contaminación del mar, aire Clasificación por tamaños. Clasificador de rodillos.
    y suelos.

    Descabezado Desperdicios de cabeza y Se separa la cabeza del cuerpo Descabezadora


    Eviscerado colas. del pescado y se eviscera a Evisceradora
    través de succión.
    Lavado Limpiar y eliminar las Lavado de las partes Tambor rotatorio de lavado
    bacterias acumuladas. comestibles. horizontal inclinado y
    perforado para pescado.
    Fileteado La especie de pescado, sexo, Se filetea el pescado Maquina fileteadora.
    tamaño y condición longitudinalmente y
    alimenticia cortan el paralelamente.
    pescado longitudinalmente.
    Pelado El pellejo pasaría a ser una Separa el pellejo de la carne. Peladora.
    parte no comestible.

    Acondicionamient Los defectos pasarían a La carne pasa a colocar y Equipo de


    o quedar como residuo. moldear para su mejor acondicionamiento.
    apariencia del producto.
    Lavado Restos de la piel y partículas Limpieza con lluvia de agua. Banda lavadora.
    extrañas.

    Empacado Empaquetado del filete en Empacadora al vacío de


    bolsas de polietileno para filetes de pescado.
    facilitar su distribución y
    exhibición, para alargar su
    duración y controlar la
    deshidratación.
    Congelación Poner en refrigeración y Túnel de congelación.
    congelación las bolsas
    empacadas a una temperatura
    de 1- 5° C (bajo cero).
    PLANTA DE PESCADO Y MARISCOS- CASO PRACTICO PASANTIA

    ANA KARINA GÓMEZ ZAVALETA

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