RECURSOS PESQUEROS LABORATORIO
ELABORACION DE HAMBURGUESA DE PESCASO DOCENTE ING. RODOLFO WILFREDO QUISPE TICONA
CURSO: RECURSOS PESQUEROS ALUMNA: GABRIELA JANET SUXO TUCO AÑO: QUINTO TURNO : VIERNES 4-6
ELABORACIÓN DE HAMBURGUESA DE PESCADO INTRODUCCION.
La a!"#$%#&'a (& )&'*a(+ &' #, )$+(#*+ a "a'& (& *a$,& !+/(a '/, )/&0 &')/,a' ,/ &'*a!a'0 !&1*a(+ *+, (/2&$'+' /,%$&(/&,&'0 )$&-*+*/(+ 3 *+,%&a(+ *+, a /,a/(a( (& 5#& '# &#$a0 +$!a 3 +$a' *a$a*&$7'/*a' '& a'&!&8&, a a a!"#$%#&'a 5#& '& &a"+$a a )a$/$ (& *a$,& (& $&' 9G+,1&'0 ;<<=>. Ja)?, #//1a %$a, )a$& (& '#' *a)#$a' )a$a a )$+(#**/?, (& a/!&,+' ,+ *+,2&,*/+,a&' (& /)+ (& )a'a' (& )&'*a(+0 "#(/,&'0 *$+5#&a'0 &!"#/(+' 3 8a!+,&'. A%#,+' (& &'+' )$+(#*+' )$*/*a!&,& ,+ /&,&, 'a"+$ ,/ ++$ a )&'*a(+0 3 !&(/a,& a a(/*/?, (& 'a"+$/1a,&'0 *++$a,&' 3 &')&*/&' )#&(&, '&$ *+!)a$a(+' *+, )$+(#*+' *$,/*+' $a(/*/+,a&' + a(a)a(+' a a' *a$a*&$7'/*a' 5#& (&!a,(a *a(a )+"a*/?, &, )a$/*#a$. T+(+' &'+' )$+(#*+' #'a, *+!+ !a&$/a )$/!a #,(a!&,a!&,& a )#)a (& )&'*a(+ 5#& &' +"&,/(a /,(#'$/a!&,& )+$ !&(/+ (& '&)a$a(+$&' !&*,/*+'. La' )#)a' +"&,/(a' )#&(&, '&$ #'a(a' /,!&(/aa!&,& + *+,'&$2a(a' *+, &'a"//1a(+$&' a "a8a &!)&$a#$a0 &,/&,(+ *+!+ #,a *#a/(a( 5#& &' a)$&*/a(a &, &+' '# *a)a*/(a( (& +$!a$ %&&' a '&$ !&1*a(a' *+, 'a 3 )+'&$/+$!&,& *+*/(a' 9C/#&,&'0 ;<@ Ta,/aa0 ;<6<>. La &a"+$a*/?, (& +' a/!&,+' )$&)a$a(+' *+,%&a(+' (& +$/%&, /($+"/+?%/*+ &' #,a a)&$#$a /,,+2a(+$a &, & (&'a$$++ (& a /,(#'$/a )&'5#&$a a/!&,a$/a )a$a a"$/*a$ )$+(#*+' ,#&2+'0 )+$ + 5#& &' )$/+$/a$/+ /,2&'/%a$ a &*,++%7a !' a(&*#a(a )a$a '# (&'a$$++. D&,$+ (& a (&,+!/,a*/?, %&,&$a (& a/!&,+' )$&)a$a(+' *+,%&a(+' '& *+,'/(&$a, a +' *+,'&$2a(+' a &!)&$a#$a' (& ; C /'+' )a$a '&$ '&$2/(+'0 $&5#/$/&,(+ '+a!&,& #, $aa!/&,+ '/!)&0 *+!+ a *+**/?, + $/#$a. E'+' a/!&,+' )$&)a$a(+' *+,%&a(+' '+, (/'$/"#/(+' a (+' ,/2&&'0 )a$a *+,'#!+ a!//a$ 3 *+,'#!+ *+&*/2+. A)a$& (& a a!"#$%#&'a '+, /!)+$a,&' & "/'&*0 )a/+'0 *$+5#&a'0 !/a,&'a 9Ma1a0 ;<<>. I. OBJETIVOS.
O"&,&$ a!"#$%#&'a (& )&'*a(+ a )a$/$ (& '#$/!/
II. MAQUINARIA Y EQUIPOS. - C+*/,a - C#&$ (& *a$,&. - M+(&' )a$a a!"#$%#&'a. - C!a$a (& $&$/%&$a*/?,. - C#*/+ MATERIA PRIMA E INSUMOS
-
P&'*a(+ $&'*+ 9S#$/!/.> Sa. C/a,($+
-
P&$&8/ G#a!a+ !+,+'?(/*+ A)/+ C&"+a Ha$/,a P/!/&,a A8+ H#&2+
III. PROCEDIMIENTO.
DIAGRAMA DE ELABORACIÓN DE HAMBURGUESA MATERIA PRIMA
LAVADO
P&'*a(+ 4$&'*+
MOLDE ADO
D&'DESC &*ABEZ +'. ADO Y EVIS CERA DO
LAVA DO
A%#a.
FILE TEA DO
A(/*/+,a$:
PESA - P#)a )&'*a(+: DO;= % - Sa. : - C/a,($+: - P&$&8/: L - G#a!a+ A !+,+'?(/*+:V - A)/+: A - C&"+a: D - Ha$/,a: - P/!/&,a: O / - A8+: E - H#&2+: S C U R R I D O MOLI DO
T R A T A M I E N T O T É R M I C O
U / / ENFRIA DO1 a $ ALM + MA CE( NA& MI ' EN* /$ TO* # a $ & ' .
PESA DO MEZ CLA DO
U//1a*/ ?, (& &!)&$a #$a' (& *+,%&a
*/?, (& -=C.
MATERIA PRIMA
La !a&$/a )$/!a )a$a a &a"+$a*/?, (& a' a!"#$%#&'a' '& #//1a$ $&*#$'+' /($+"/+?%/*+' (& a $&%/?, DESCABEZADO Y EVISCERADO
L+' &')&*7!&,&' '& (&'*a"&1a, 3 &2/'*&$a, !a,#a!&,&0 &/!/,a,(+ *a"&1a0 *+a 3 27'*&$a'. FILETEADO
E'a +)&$a*/?, '& $&a/1a !a,#a!&,& *+, a3#(a (& *#*/+' (& a*&$+ /,+/(a"&. S& )$+*&(& a &/!/,a$ & &')/,a1+ )a$a +"&,&$ +' /&&' (& )&'*a(+. LAVADO Y ESCURRIDO
L+' /&&' +"&,/(+' '+, a2a(+' *+, a%#a $7a 3 &'*#$$/(+' *+, a3#(a (& #,a &a +*#3+ 9P$*/*a N =;>. MOLIDO
L+' /&&' !+/(+' (&"&, )$&'&,a$ #,a &#$a '#a2& 3 ,+ )$&'&,a$ &')/,a'. MEZCLADO
La )#)a !+/(a '& +!+%&,/1a *+, a a(/*/?, (& +' /,'#!+' 3 )$&'&$2a,&' &, #,a !&1*a(+$a (& a/!&,+'. MOLDEADO
Ca(a a!"#$%#&'a &,($ +$!a */$*#a$ *+, #, )&'+ )$+!&(/+ a)$+/!a(+ (& = %$a!+'. TRATAMIENTO TÉRMICO
R&a/1a$ #,a )$&-*+**/?, a C )+$ ;= !/,#+'. E'& $aa!/&,+ K$!/*+ /&,& )+$ /,a/(a( (&/,/$ a +$!a 3 a*//a$ a !a,/)#a*/?, (& )$+(#*+ a'/!/'!+ $&(#*& a *a$%a "a*&$/a,a 3 a a**/?, &,1/!/*a $&')+,'a"& (& a +/(a*/?, (& +' 7)/(+'. IV. RESULTADOS.
V. CONCLUSIONES Y RECOMENDACIONES CUESTIONARIO
;. I,2&'/%a$ a' "+,(a(&' ,#$/*/+,a&' 5#& )$&'&,a a' a!"#$%#&'a' (& )&'*a(+.
. C?!+ (&&$!/,a$7a a' )$+)/&(a(&' 7'/*+ 5#7!/*a' 3 #,*/+,a&' (& a a!"#$%#&'a . E, $&&$&,*/a a +' 2a+$&' ,#$//2+' a*&$ #,a *+!)a$a*/?, &,$& #,a a!"#$%#&'a (& )&'*a(+ 3 +$a (& *a$,&.
