Methods, ingredients and relevant technologies are described here.

1. FACULTY OF FISHERY SCIENCES
A SEMINAR ON
PREPARATION & PROCEUDRE OF FISH SOUP POWDER
PRESENTED BY:
Aritriya jana
B.F.Sc 3rd yr. 2nd sem.
ROLL NO. F/2016/43
PRESENTED TO:
Mr. Prasanta murmu
Asst. Professor,
DEPT. OF FPT

2. Introduction:
• You know that soup has long been accepted as
a delicacy by people all over the world. Today,
varieties of soups are available in ready-to-use
form and packed in laminated pouches. Any low
value fish can be converted to fish soup.
• However, bony small fishes are not suited for
making soup. You should remember that any
fish, fresh water or marine, having good flesh
can be used to prepare fish soup powder i.e.
low value fish or fish mince.
• Fatty fishes like sardines or mackerel are not
used as the soup becomes rancid very fast and
hence only have limited shelf life.

3. Types of fish that can be used for making soup are
given below:
• Jew fish (Scianeids spp.)
• Croaker (Sciaena caucus)
• Perches
• Tilapia
• Kilimin (Threadfin bream)

4. Equipment Used:
• Meat bone separator
• Vessels for cooking fish
• Wet grinder
• Perforated aluminum
trays
• Air drier
Air Drier
Fish meat bone seperator

6. Procedure
a) Preparation of Cooked Fish Meat

9. Packing:
Fish soup powder contains partially
hydrolyzed proteins, carbohydrates, fat and
several seasoning compounds including salt
and is hygroscopic in nature.
Proper packaging of this product assumes
great importance in view of its hygroscopic
character.

10. Contd.
Work in CIFT has revealed that 12 micron plain
polyester laminated with LDPE-HDPE co-
extruded film or 90-100 micron LD / BA /
Nylon / BA Primacore multi layer, film to be
suitable for storage of soup powder for long
term storage up to 180 days (P.V.Prabhu and
T.K. Srinivasa Gopal, 1998).
Soup powder can also be packed in glass
bottles. Shelf life is 2 years.

11. Benefits:
 Fish soup has been regarded as a nutritious food and is considered by the
Chinese traditionally to be particularly good for lactating women as part of the
postpartum confinement diet. Public concern has been raised that the
contaminants present in the fish may leach into the soup which may pose risk to
their foetus and infant if the pregnant or lactating women drink fish soup
frequently.
 Fish contain high quality proteins and many essential nutrients, such as long-
chain n-3 polyunsaturated fatty acids (LCn3PUFAs) (i.e. omega-3 fatty acids). On
the other hand, fish may also contain higher levels of contaminants such as
methylmercury, and dioxins and dioxin-like polychlorinated biphenyls (PCBs).

12. Conclusion:
• The fish soup powder was prepared by using standardized
proportions of ingredients mainly starch @ 25% of the cooked fish
meat, pepper powder @ 2.5%of the cooked fish meat and tomato
soup powder @ 12% of cooked fish meat.
• In hospital or during illness instead of giving a piece of fish we can
offer fish soup.
• As fish soup is easily digested it is preferable as a light food.
• In India maximum people live in below poverty line. They can easily
afford the fish soup made from cheap fish soup powder.

13. Thank you…