- •260302.65 "Технология рыбы и рыбных продуктов"
- •Оглавление
- •Введение
- •Part 1. History and present day of fish industry unit 1. Fishing industry text 1
- •The fishing industry of Russia
- •The Ocean
- •The composition of sea water
- •A) Blue fields of Russia
- •B) Russian seafood supply
- •The protection and regeneration of fish stocks and the regulation of fishing: Problems and solutions
- •Unit 2. Fish industry in the murmansk region text 1
- •Fish processing enterprises of the Murmansk region and the perspectives of their assortment's widening
- •Northern Fish-Producers Union (nfpu)
- •"Protein"
- •Unit 3. My speciality is a technologist
- •My speciality is a technologist
- •Supplementary texts for reading text 1
- •The Saami and their traditional trades
- •A good climate for fishing in the North
- •Small business in the fishing industry
- •Ten years of growth for Murmansk value-added processor
- •Fish farms: Underwater factories. Problems of the industry
- •Part 2. Fish and fish products unit 1. Fish for human consumption
- •Fish as a food
- •Fish for human consumption
- •Average composition of fish
- •Unit 2. Chemical composition of fish
- •Chemical composition of fish
- •Unit 3. Physical properties of fish text 1
- •Physical properties of fish
- •Body structure of fish
- •Unit 4. Commercial fishing and commercial species of fish text 1
- •Commercial fishing
- •Some important commercial fishes
- •Characteristics of fish as raw material for industry
- •Appendix
- •Part 3. Fish processing unit 1. Chilling and freezing text 1
- •Fishing vessel refrigeration
- •Replacing ozone-depleting refrigerants
- •Ice & refrigeration
- •Ice Dispenser
- •Slurry-Ice: An opportunity in quality improvement
- •Unit 2. Salting text 1
- •Principles of fish salting
- •Producers strive for quality
- •Unit 3. Drying and smoking text 1
- •Drying and smoking processes
- •Smoked fish
- •Smoking fish at home
- •Unit 4. Canning text 1
- •Canning of fish
- •Modernisation of ship's can production line
- •Unit 5. Marinating text 1
- •Marinade depositor "ups sales"
- •Unit 6. By-products text 1
- •Fish oil and its supplements
- •Unit 7. Environmental management text 1
- •Environmental policy
- •Environment: For troubled fishing industry, less is more
- •Ecological problems
- •Литература
ФЕДЕРАЛЬНОЕ АГЕНТСТВО ПО РЫБОЛОВСТВУ
ФЕДЕРАЛЬНОЕ ГОСУДАРСТВЕННОЕ БЮДЖЕТНОЕ
ОБРАЗОВАТЕЛЬНОЕ УЧРЕЖДЕНИЕ
ВЫСШЕГО ПРОФЕССИОНАЛЬНОГО ОБРАЗОВАНИЯ
"МУРМАНСКИЙ ГОСУДАРСТВЕННЫЙ ТЕХНИЧЕСКИЙ УНИВЕРСИТЕТ"
И. В. Смирнова
Novelties in Technology
of Fish Processing and Fish Products
Новое в технологии переработки рыбы и производстве продуктов из рыбы
Допущено Ученым советом университета
в качестве учебного пособия по дисциплине
"Деловой английский язык"
для студентов специальности
260302.65 "Технология рыбы и рыбных продуктов"
Мурманск
2012
УДК 811. 111 (075.8)
ББК 81. 2Англ я 73
С 50
Смирнова, И. В. Novelties in Technology of Fish Processing and Fish Products (Новое в технологии переработки рыбы и производстве продуктов из рыбы) : учеб. пособие по дисциплине "Деловой английский язык" для специальности 260302.65 "Технология рыбы и рыбных продуктов" / И. В. Смирнова. – Мурманск : Изд-во МГТУ, 2012. – 145 с.
Пособие составлено в соответствии с программными требованиями с целью совершенствования навыков чтения, перевода, устной речи и письма. Система лексических упражнений способствует формированию словаря профессиональных терминов.
Предназначено для студентов старших курсов специальности 260302.65 "Технология рыбы и рыбных продуктов".
This text-book has been written according to the course programme for the purpose of improving the skills of reading, translating, speaking and writing. The complex of lexical exercises contributes to forming the vocabulary of professional terms.
It is intended for senior students of the specialty 260302.65 "Technology of Fish and Fish Products".
Список лит. 4 названия.
-
Рецензенты:
ЗАО "Мурманский траловый флот-2";
И. Е. Кудряшова, ст. преподаватель кафедры английского языка Мурманского государственного гуманитарного университета
Ирина Владимировна Смирнова
Novelties in Technology of Fish Processing and Fish Products
Редактор Г. В. Зобнина
ISBN-978-5-86185-527-3 |
© Мурманский государственный технический университет, 2012 |
|
© И. В. Смирнова, 2012 |
Оглавление
ВВЕДЕНИЕ 5
PART 1. HISTORY AND PRESENT DAY OF FISH INDUSTRY 6
UNIT 1. FISHING INDUSTRY 6
UNIT 2. FISH INDUSTRY IN THE MURMANSK REGION 21
UNIT 3. MY SPECIALITY IS A TECHNOLOGIST 29
SUPPLEMENTARY TEXTS FOR READING 35
PART 2. FISH AND FISH PRODUCTS 44
UNIT 1. FISH FOR HUMAN CONSUMPTION 44
UNIT 2. CHEMICAL COMPOSITION OF FISH 50
UNIT 3. PHYSICAL PROPERTIES OF FISH 59
UNIT 4. COMMERCIAL FISHING AND COMMERCIAL SPECIES OF FISH 65
The cod family (cod, haddock, hake, and others) includes about 140 species. They are distributed chiefly in the north temperate zone. These fishes are marketed largely in the fresh state and preserved by salting both dry salted and pickled. 73
1. How can you describe fish biologically? 74
2. What is the skin of fish covered with? 74
3. What should fish diet contain? 74
4. Do fish alter their habits during the life? 74
5. When do fishes have their spawning seasons? 74
6. How many fishes are ascertained as fishes of commerce? 74
7. What fish family is the most numbering? 74
8. How many species does the cod family include? 74
9. What most important species does the family Salmonidae include? 74
10. Why are mackerel-like fishes praised so highly? 74
The fish/fishery 74
Fishing methods 74
Use 74
Nutritional value 75
The fish/fishery 75
Use 75
Fishing methods 75
Nutritional value 75
The fish/fishery 76
Fishing methods 76
Use 76
Nutritional value 76
The fish/fishery 77
Farming 77
Use 77
Nutritional value 77
PART 3. FISH PROCESSING 88
UNIT 1. CHILLING AND FREEZING 88
UNIT 2. SALTING 104
UNIT 3. DRYING AND SMOKING 111
Smoked fish 116
UNIT 4. CANNING 118
UNIT 5. MARINATING 126
UNIT 6. BY-PRODUCTS 133
UNIT 7. ENVIRONMENTAL MANAGEMENT 141
Environment: For troubled fishing industry, less is more 146
Ecological problems 148
ЛИТЕРАТУРА 150