METHOD OF PRODUCING AFRICAN CATFISH (Clarias gariepinus) CURRY

Abstract

The utility model relates to a method for producing canned African catfish (Clarias gariepinus) curry. Conventional methods of preparing fish curry are typically intended for immediate consumption and are not suitable for commercial canning, often resulting in loss of fish texture, uneven distribution of ingredients, unstable emulsion, and limited shelf life. To address these limitations, the disclosed method provides a controlled, stepwise process whereby African catfish is washed, precooked under defined temperature and pressure, misted to maintain texture, filleted, and flaked. Vegetables such as carrots, potatoes, and bell peppers are prepared and combined with hydrated texturized soy protein concentrate (TSPC). A curry sauce is prepared using coconut milk, curry powder, spices, and seasonings, and cooked under controlled conditions. The flaked fish, TSPC, vegetables, and sauce are sequentially packed into cans, seamed, washed, retorted under sterilization conditions, cooled, and labeled. The resulting product is a ready-to-eat, shelf-stable African catfish curry, suitable for commercial food manufacturing, longterm storage, and distribution.