Frozen Fish & Meat Patty Processing Technology
Benefits
There will be an opportunity to understand the scientific background of Burger Patty Processing technology and gain practical knowledge. If you are currently engaged in these products, you can develop your knowledge. If you are a beginner, you can get all the knowledge you need to start a successful business in this field.
බර්ග Patty නිශ්පදන කිරීමේ තාක්ෂණයේ විද්‍යාත්මක පසුබිම අවබෝධ කරගැනීමටත්, ප්‍රායෝගිකවම දැනුම ලබා ගැනීමටත් අවස්ථාව ලැබේ. ඔබ දැනට මෙම නිශ්පදන වල නිරත වන අයෙකුනම් ඔබගේ දැනුම සංවර්ධනය කරගැනීමට හැකිය. ඔබ ආදුනිකයකු නම් මේ සම්බන්ධ සාර්ථක ව්‍යාපාරයක් ආරම්භ කිරීමට අවශ්‍ය සියලු දැනුම ඔබට ලබා ගත හැකිය.
Target Groups
Company Staff Members, Entrepreneurs, New Comers, Campus Students & anyone who is interested to this topic
ආයතන සේවකයින්, ව්‍යවසායකයන්, ආදුනිකයන්, විශ්ව විද්‍යාල සිසුන් සහ මේ පිළිබඳ උනන්දුවක් දක්වන පුද්ගලයන්
Entry requirements
OL or Working Experience
සාමාන්‍ය පෙළ සමත් හෝ ආහාර නිශ්පාදන ක්ෂේත්‍රයේ පළපුරුද්ද
Medium
Sinhala සිංහල
Course Fee
10,500LKR
A recognized certificate will be awarded to those who successfully complete the course.
පාඨමාලාව සාර්ථකව අවසාන කරන අය සඳහා පිළිගැනීම සහිත සහතිකපත්‍රයක් හිමිවේ.
- Theory & Practical Training න්‍යාත්මක සහ ප්‍රායෝගික පුහුණුව
මෙය එක් දිනයකදී උදෑසන 9 සිට සවස 5.30 දක්වා SL FOOD tech. Training Institute – Nugegodaදී පැවැත්වේ. මෙහිදී ඔබට මෙම තාක්ෂණය පිළිබඳව න්‍යාත්මක කරුණු පිළිබඳව දේශනයක් සහ මේ සම්බන්ධව ප්‍රායෝගික පුහුණුවක් ලබා දෙයි.
- Online Evaluation Test මාර්ගගතව පවත්වන ඇගයීම
ඔබ නිවැරදිව දැනුම ලබාගත්බව පරීක්ෂා කිරීමට මාර්ගගතව මෙය පැවැත්වේ.
- මෙම නිශ්පාදන සිදු කිරීමට අවශ්‍ය යන්ත්‍ර, උපකරන, ඇසුරුම් ද්‍රව්‍ය සහ අනෙකුත් දේ සපයන ආයතන හදුන්වාදීම
Introduction to Frozen Fish and Meat Patty Processing
– Overview of frozen patty processing
– Importance and benefits of frozen fish and meat patties
– Market demand and applications
Fundamentals of Patty Processing
Ingredients and Equipment
– Essential ingredients: fish/meat, binders, seasonings, fillers
– Optional ingredients: herbs, spices, vegetables
– Overview of necessary equipment: grinders, mixers, patty molds, freezers, packaging tools
Selecting and Preparing Ingredients
– Choosing the right type of fish/meat
– Preparing and handling raw materials
– Importance of freshness and quality
Fish Patty Processing
Preparing Fish
– Cleaning and deboning fish
– Grinding fish to desired texture
Formulation and Mixing
– Combining fish with binders, fillers, and seasonings
– Ensuring uniform mixing for consistent flavor
Forming Patties
– Using molds and presses for patty shaping
– Techniques for consistent size and shape
Meat Patty Processing
Preparing Meat
– Choosing appropriate cuts of meat
– Grinding meat to desired coarseness
Formulation and Mixing
– Combining meat with binders, fillers, and seasonings
– Ensuring even distribution of ingredients
Forming Patties
– Using molds and presses for patty shaping
– Techniques for consistent size and shape
Use of Food Additives
– Incorporating binders and fillers
– Recommended preservatives for extended shelf life
– Ensuring safety and compliance with food regulations
Freezing and Storage
Freezing Techniques
– Blast freezing vs. conventional freezing
– Optimal freezing temperatures and times
Packaging and Storing
– Packaging methods to prevent freezer burn
– Labeling and shelf life management
Quality Control and Safety
Quality Control Measures
– Ensuring consistent texture, flavor, and appearance
– Regular testing and quality checks
Food Safety Practices
– Maintaining hygiene and sanitation
– Preventing cross-contamination
– HACCP principles and implementation
Common Problems and Solutions
– Addressing issues like patty breakage, uneven texture, and flavor inconsistencies
– Adjusting formulations and processing techniques
Hands-on Practice
– practical session for processing fish and meat patties
– Practice grinding, mixing, forming, and freezing techniques
Next Intakes
Sunday 20 October 2024 (10 seats available)
at SL FOOD tech. Training Institute – Nugegoda