PIRARUCU TO BRAZILIAN MILK WITH EARTH BANANA

摘要

It is a process for the production of pirarucu in Brazil nut milk with plantain, contemplating the reception (a) and washing of fish (b); evisceration of fish (c); filleting of fish (d) and brine of meat (e); meat pre-cooking (f1) and sauce cooking and seasoning (f2); meat and gravy cooling (g); canning of the product (h); sterilization (i) of metal containers containing the product, followed by cooling (j) and physicochemical, sensory, microbiological analyzes (commercial sterilization tests) (k). The processes by which the product is submitted guarantees microbiological, oxidative and sensory stability for 48 months, therefore, under consumption conditions without significant loss of quality. In addition, depending on the processes by which the product is subjected, it can be transported at room temperature and therefore does not depend on the cooling or freezing system during its distribution, which leads to a reduction in distribution costs and, consequently, reach the final consumer at an attractive price, as well as being a tasty food of good hygienic-sanitary and nutritional quality.