Plant Breeding Trout in Zapora-Mylof Company

www.pstrag-mylof.pl

Institution of Farming of Trout company z o.o. ZAPORA - MYLOF 89-642 RYTEL tel: (052) 3985177, (052) 3985178 fax: (052) 3985489

PLANT BREEDING TROUT

Z A P O R A - M Y L O F

COMPANY

Year of foundation:1975

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history

offer

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processing plant

production

protection of Environment

United Europe

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culinary recipes

holiday of trout

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Processing plant

FISH PROCESSING PLANT IN ZAPORA-MYLOF
SYSTEM OF PRODUCTION
CATEGORY "A"
PL 22021803 WE (VETERINARY NUMBER)

    Technological process of processing of rainbow trout

    1. process of gutted - preliminary processing
        stages: delivery of material, gutted, standarization, packing, storing, expedition

Sluice of reception of material	Delivery of material directly from ponds	Gate of reception of material
Magazine -refrigerator of reception of material	Plastic case with fresh fish directly from ponds	Washing-glove to shoes and aprons for workers of processing plant
Container of whole fish of gutted- machine	Movable tape with fish it wanders to of inside of gutted - machine	Automatic gutted-machine
Final stage of gutted, wash of gutted fish	Wash of gutted - fish	Containers onto wastes from process of gutted
Containers onto wastes from process of gutted	Position of hand gutted of irregular fish	Gutted trouts after control of quality
Process of standarization -segregation under regard of sizes of fish	Weighing of cases with gutted fish	Weighing of fish
Packing of fish into plastic cases	Gutted trout	Ice-process of fish
Generator of scale ice	Instrument to service of magazine of ice - executed from solid stainless	Corridor leading to refrigerating plant, frosty and refrigerator
Sanitary sluice in leading corridor to region of expedition	Washing of cases to fish	Washing of cases to fish
Magazine of resources and equipment to disinfection	Magazine of packagings for gutted trout	Refrigerator 0 - +2°C
Refrigerator 0 - +2°C	Refrigerator 0 - +2°C, trout in ice into cases waits onto loading	Measurement of temperature on cooling chambers
Room of distribution	Gate of expedition- inside	Washing - glove to shoes at dispensation of commodity
Gate of expedition - from outside	Car of customer waits onto loading	Shunter square at gate of dispensation of commodity
Trout gutted in ice finished in cases to loading onto specialist car - refrigerator	Loading of palette fork trolley onto car of customer	Magazine of packagings
On the right entry to magazine of containers onto wastes, and from left exit from refrigerator of wastes

2. Process of smoking - thermal (thermic) processing
stages: smoking, standarization, packing(vacuum), storing, expedition

Building of smokehouse - entry to room of distribution	Doors of delivery of smoked-wood	Fish from salt-water wander to smoked-chamber
Smoked-trolley with fish	Smoked-trolley with fish	Fish will become surrendered control of quality
Fish will become surrendered control of quality	Control of quality	Control of quality
Fish after control of quality	Cooling of preliminary smoked fish	Room of vacuum's packing of fish
Vacuum packing of smoked trout	Vacuum packing of smoked trout	Vacuum packing of smoked trout
Vacuum packing of smoked trout	Smoked trouts-packed vacuum	Smoked trouts-packed vacuum after control of quality
Trouts smoked vacuum - ready to distribution	Trouts smoked vacuum - ready to distribution

3. Social rooms of processing plant

Entry to office of manager of processing plant and to office of veterinary inspection	From right entry for workers, controllingservices and guests	Entry - exit for workers of processing plant, controllingservices and guests
Entry to male and ladies changing room	Protective footwear for controlling services and guests	Corridor of social junction
"Dirty" part of changing room ,here one's private clothes leave employees	Container onto dirty working clothes	Sanitary sluice of social rooms
Changing room -part "clear" ,here clear overalls dress employee and they go onto production	Canteen of workers	Cabinet onto food of workers

    4. Sample of storage - trouts: whole and gutted

       1) Object of observation: rainbowtrout (Oncorhynchus mykiss)
             a) wholetrout(with gill):
                - deadline of usefulness to consumptions: 3 days of (72 hour)
                    - temperature of storage :0 - +4°C
             b) guttedtrout (without gill):
                  - deadline of usefulness to consumptions: 7 days of (168 hour)
                  - temperature of storage :0 - +4°C
        2) Conditions of storage:
            - packedfish in styrofoam box(capacity of 11 litres)
            - are in scale ice
            - placed in cooling chamber about temperature 0 - +4°C
        3) Diagram of observation:
             - photographicdocumentation of setting changes at trout,
        in definite parts of body:
                   a) whole trout: side of body, spine of body, gill
                   b) guttedtrout: side of body, spine of body, cavity of body, head.
        4) Cycle of observation:
             - sample what of 12 hours was controlled, about hours :8.00 and 20.00

Test of storage - of whole trout and gutted are in steroboxs	Trout - measure of length	Table and tray to photographing of fish
Trouts on photographic table	Sterobox with samples of storage in refrigerator	Gutted trouts in sterobox with ice
Temperature from 0 - +4°C