NATIONAL INTERCULTURAL UNIVERSITY

FROM THE AMAZON

AGROINDUSTRIAL ENGINEERING

AGROINDUSTRIAL WORKSHOP II

THEME INDUSTRIAL UTILIZATION OF

Arapaima gigas
TEACHER ING. DARWIN JOSUE ESTACIO ALBORNOZ

STUDENTS :

SULLY ANABEL AGUEDO YAICURIMA

ROSALINDA PEREZ PEREZ
TESFORLE WINDY SILVANO GREENWICH

CYCLE III

DATE TUESDAY_JULY_30_2019
 INDEX

SUMMARY
ABSTRACT
I. INTRODUCTIONN .5
II. OBJECTIVES 6
2.1. General objectives............................................................................................... 6
2.2. Specific Objectives.................................................................................... 6
III. REVISION OF LITERATURE
3.1. PAICHE...........................................................................Error! Bookmark not defined.
3.2. INFORMATION ABOUT THE PAICHE .................................Error! Bookmark not defined
IV. METHODOLOGY 13
V. CONCLUSIONS AND RECOMMENDATIONS .. . . . . . . . . . . . . 23
VI. BIBLIOGRAPHYA ................................................................................................................. 24
DEDICATION
I dedicate first and foremost to ING. DARWIN
ESTACIO ALBORNOZ for providing me with the
opportunity to learn from their masters
classes; I also dedicate it to Engineer Cristian
Moreno Ríos, employee of the Amazon CITE,
who humbly agreed to support us
throughout the entire process of production
products.
 SUMMARY

Our fish-based research products from arapaima gigas (paiche) were

trained at the Amazonian fishing CITE Pucallpa km6, under the supervision of two
engineers (Angel Bustillos), (Cristian Errol Moreno Rios) and a plant operator
(Hemilton Arimuya Pacaya). Our processes lasted 4 days starting from the 17th-
07-19 with the meat product of hamburger, another product on 07-18-19 of preserves
from paiche, the last product on 19-07-19, paiche jerky with its 24-hour procedure
hours in maceration and smoking along with the preserve.

Finally, with the products already finished and suitable for human consumption,
proceeded to carry out the sensory analysis of each product.

ABSTRACT

Our research products based on arapaima gigas fish (paiche) were trained in the
Amazonian fishing CITE Pucallpa km6, with the supervision of two engineers (Ángel
Bustillos), (Cristian Errol Moreno Rios) y un operador de planta (Hemilton Arimuya Pacaya).
Our processes lasted 4 days beginning on 17-07-19 with the hamburger meat product.
Another product on paiche canned 18-07-19, the last product on 19-07-19 pacina cecina.
with its procedure of 24 hours in maceration and smoked together with the conserve.

Finally, with the products already finished and suitable for human consumption, we
proceeded to perform the sensory analysis of each product.
I. INTRODUCTION
Fish are highly perishable foods, environmental conditions
from the humid tropical zone, such as our Peruvian Amazon, makes it favorable for
accelerate the deterioration process of fish caught either in rivers or
fish farms; this makes it vulnerable as a quality raw material for the
obtaining a product of quality as well. The existing technologies in the
world, they can be applied in this part of the Amazon to increase
the bioindustry with better quality products. Aquaculture in the Amazon
it has a promising future, as the number of fish farms is increasing
and this makes one think that the marketing system cannot be only
in fresco.

The Paiche (Arapaima gigas), one of the representative species of the fauna
ichthyological of the Peruvian jungle, is the largest of the freshwater fish of
world that has been declared endangered.
Its population, however, is so small that it depends a lot on the complex.
natural cycle and the slow reproduction rate of these animals that due to their
characteristics and natural adaptation to the jungle environment is undoubtedly one of the
most promising species for the Peruvian Amazon.
Its number decreases and the demand increases uncontrollably. Without
embargo, in the remote jungles of Ucayali, a handful of fishermen
artisanal has succeeded not only in protecting the great fish from extinction, but it
has become the basis of a spectacular example of rational resource use,
That is why there are currently private entities dedicated to breeding.
from Paiche.
The high nutritional value also suggests the need for the search for
new ways of marketing this species that guarantee a greater
acceptance by consumers and greater added value for the
final producers.
An important point within this conception is the preparation of food,
ready for consumption, or easy to prepare, which raises the need for
develop research that leads to the acquisition of technologies
novel and suitable for industrial-level production.
II. OBJECTIVES

2.1. General Objectives

Develop industrialized fish-based products

(arapaima gigas), to enhance the Amazonian product.

2.2. Specific objectives

Prepare a hamburger made with Paiche meat, taking into account

count the flour mixtures for breading.

Prepare jerked meat made from Paiche fish.

treatments the thickness of the meat.

Prepare canned Paiche meat in vegetable oil and/or

brine, taking into account the variation in the liquid of
government.
Sensory evaluate each of the products
made with Paiche.
2.3. Materials
2.3.1 utensils
Cap and mask
Surgical gloves
Knives
Cutting board
Steel tray
Pots
Steel Castle

2.3.2. Materials and equipment

Digital scale
Thermometer
Electric dryer
Electric smoker
Autoclave
Industrial refrigerator
2.3.3. Raw material

Treated Water
Spices
Fish (paiche)
 Vegetable oil
Egg
2.3.2. packaging materials.
Vacuum sealer
Three micron bag

III. LITERATURE REVIEW

3.1 RAW MATERIAL

3.1.1 PAICHE

The Arapaima gigas (PAICHE) is a freshwater fish found in the

Amazon River, called Paiche in Peru and Pirarucú in Brazil and Colombia.
This fish can reach up to 3 m in total length and an average of
200 kg of weight.

[Link].Taxonomy

The classification of the Paiche is as follows:

Order: Osteoglossiformes.
Suborder: Osteoglossoidei
Superfamily: Osteoglossoidae
Family: Osteoglossidae
Genus: Arapaima
Arapaima gigas Cuvier

3.2 PAICHE (ARAPAIMA GIGAS)

The Paiche has a light brown color on its back and slightly
whitish in the lateral and ventral regions. During the breeding season,
 the male changes this whitish coloration to a brick red color
in the lower region of the head and in the lateral region of the body and of
the tail. (Fernandez, P. 2010)

The female exhibits the same coloration, but with less intensity.
This pigmentation can vary depending on the color of the surrounding water.
where the fish lives. In black water environments, colors become more pronounced.

while in clear water environments, the colors are fewer

intense. (Fernandez, P. 2010)

The head of the Paiche is relatively small, in relation to the

body size and accounts for about 10% of the total weight.
The mouth is large, positioned superiorly and obliquely, equipped with teeth.
small and numerous, more or less equal. Their tongue is large and
of bony nature. The gills are relatively
small, in comparison to the size of the fish. For this reason, it must
to surface to capture atmospheric air using a bladder
specialized, attached to the spine, that communicates
directly to the esophagus through a valve that the fish controls at
will. (Fernandez, P. 2010)

The body is elongated, with a circular section in the trunk and is

covered with large and thick cycloid scales at the edge
reddish brick red to reddish. The pectoral fins, just like
the ventrals are relatively large, with the distal edge
rounded. (Fernandez, P. 2010)

The region of the Paiche's tail is compressed and includes the third
the posterior of the body, where the dorsal and anal fins are inserted, which
they converge towards the caudal fin without joining. (Fernandez, P. 2010)

The digestive tube is short, as in all carnivorous fish.

the stomach has a V shape and features two relatively blind pyloric sections
large. The small intestine and the large intestine are distinguishable by their

the first is in liquid phase and the second in solid phase.

(Fernandez, P. 2010)

3.2.2 Eating habits

It is a carnivorous fish that primarily feeds on small fish.

in a proportion of 8 to 10% of their live weight when young, and 6% when
 It is an adult. It can reach up to 10 kg during the first year of life.
It usually eats fish of the genera Prochilodus, Tetragonopterus,
Leprorinus, preferring the carachamas (Loricaridae).

It captures its prey by a strong suction with its mouth, producing

a snap and sudden movement of the head, often accompanied by many
sometimes with a tail swipe. The bony formations in the mouth indicate that
squeeze the prey, killing it before swallowing it.

The Paiche, like the vast majority of freshwater fish, seeks

to feed at sunset or sunrise, during the day when the color
it's intense, it gets under the aquatic vegetation in search of
any shade to escape the strong sunlight, staying
still at the bottom of the water, emerging sometimes to take a breath.
(Fernandez, P. 2010)

In captivity, it accepts live or dead fish, whole or in pieces.

fish entrails, chicken embryos, that die during the
artificial incubation period, and also biological silage of fish.
(Fernandez, P. 2010)

Table No. 1: Composition of PIRACURU meat (Arapaima gigas)

COMPOSITION %
Humidity 35.0
Total proteins 36.5
Crude fat 1.6
Carbohydrates 2.4
Mineral sales 24.5
Calories 147.8
3.1. HAMBURGER

The origins of the hamburger are uncertain, but it may have been
elaborated for the first time in the period that goes from the end of the century
XIX until the beginning of the XX. The modern hamburger is born from the

culinary needs of a society that, due to its recent

industrialization leads to a faster pace of life. (García, R. L.
2012).

The origin of this processed food is unclear due to

mainly because there are many people, all of them
Americans, who compete for the honor of having been the first
to put two slices of bread on a ground beef steak
Hamburger steak

Shortly after assembling the hamburger with its two buns,

started to be dressed with all its side dishes
characteristics: onions, lettuce leaves, slices of pickles,
drinks, etc. It is worth noting that the basic ingredients used in
its preparation, that is to say, the bread and beef, were consumed by
separated for a long time. (García, R. L. 2012).

Its expansion across all continents highlights the

process of globalization of human food; it is worth thinking that
many other foods have followed their globalizing footsteps: döner
Turkish kebab, Italian pizza, Japanese sushi, etc. The hamburger is
it has spread as food all over the world, perhaps because it is simple
to understand the different culinary cultures of the Earth. (García,
R. L. 2012).

This culinary globality has occurred, in part, due to a new

the concept of selling processed foods that started in the 1920s
with the White Castle restaurant chain (whose ideologist is Edgar
Waldo "Billy" Ingram) and which is perfected in the 1940s with
McDonald's (led by executive Ray Kroc). This worldwide expansion
it has provided economic comparisons such as the Big Mac Index,
that allows comparing the purchasing power of different countries where
sells the Big Mac hamburger from the fast food restaurant chain
fast McDonald's. (García, R. L. 2012).

The hamburger is a food that reflects part of history.

of the twentieth century and to which, for various reasons, a certain has been attributed
symbolism.11 The hamburger has currently fulfilled more than
a century of existence in human nutrition and it can be said that
its relatively short history has had more literature than others
similar and contemporary foods such as hot dogs
American, German currywurst, Italian pizza, etc. (García, R.
L. 2012).
[Link] CANNING

A canned food is one that undergoes various

techniques, industrial or homemade, to prevent deterioration. It is a method
of food preservation that prevents food from degrading.
In this way, the shelf life of the food is extended for a period
of a very long time, from months to even years. The process of
conservation is based on modifying one of the factors involved in
the deterioration of products, for example, eliminating oxygen or
the amount of water, or modify the temperature. The preserves are more
used and common are those of tuna, vegetables, jams and even
prepared dishes such as pasta in sauce. The techniques of
conservation is applied to control the deterioration of quality of the
food. This deterioration can be caused by microorganisms and/or
due to a variety of physical-chemical reactions that occur after
the harvest. However, the priority of any process of
Conservation is to minimize the probability of occurrence and of
growth of deteriorating microorganisms and pathogens. (García, R.
L. 2012).
The secret of preserves is the application of high temperatures to the
foods. They are sterilized at temperatures above 100ºC, figure
that ensures the eradication of potential pathogens. After the
sterilization, preservative properties ingredients are added
to further extend the shelf life, for example, the oil, the salt, the
sugar or vinegar. Canned foods are convenient and safe.
but are they equally healthy and nutritious? Yes, although they often have

high concentrations of salt or purines, aspects that should be

take into account. They are equally nutritious foods, although during their
processed have withstood high temperatures and, therefore, has
a loss of vitamins and minerals has occurred. However, the
Current techniques allow for high-quality nutritional preserves.
(García, R. L. 2012).

3.1.2. FISH CECINA

Characteristics TYPICAL EXTERIOR ASPECT: The cecina will have a
toasted color, brownish, slightly dark, characteristic of the process of
Preparation. COLORATION AND APPEARANCE AT CUT: At the cut, the jerky
it will have color shades that the cured meat goes through, from
a cherry color to garnet, accentuating it at the edges at the end of
maturation process and will present a slight marbling of fat, which will
provides its characteristic juiciness. WEIGHT: The minimum weight of each
one of the curated pieces and the muscles that make them up are:
COVER: 4 Kg. Meaty, conical in shape, although it is flat in the middle.
laterally. It is formed by the medial muscles of the thigh,
specifically the sartorius, pectineus, gracilis, abductor muscles,
semimembranosus, quadratus femoris, and pelvic extra portion of the
external obturator muscle. CONTRA: 5 Kg. It is formed by the counter
properly said and the round one, which takes on a prism shape
cylindrical triangular algo. The round one is formed exclusively by
the semitendinosus muscle and the opposition by the gluteus maximus muscle.
BABYLA: 3.5 Kg. Oval-shaped piece, made up of the
components of the quadriceps muscle (rectus femoris muscle)
and lateral, intermediate and medial vessel). HIP: 3 Kg. Triangular in shape,
understands the gluteus medius, accessory, and deep muscle, as well as the
hip gemelli muscles. FLAVOR AND AROMA: Meat with flavor
characteristic, slightly salty, with a not very fibrous texture. The effect that
the result of smoking contributes an aroma in the maturation process
characteristic, supporting the set of flavors. SHAPE OF
PRESENTATION OF THE PIECES: The pieces will be presented whole,
wrapped or encased, or presented in portions or slices
vacuum packed, or in other systems approved by the agency
competent in health and consumption.
 IV. METHODOLOGY.
FLOWCHART FOR HAMBURGER PREPARATION

RECEPTION OF RAW MATERIAL

WASHING AND DISINFECTION

Cuts and Evisceration BONES

GRINDING
COMMON SALT: 0.020 KG
0.010 KG
BLACK PEPPER 0.001 KG
CURED
ANNATTO: 0.004 KG ONION
0.080
KG CORNSTARCH: 0.013 KG
BANANA FLOUR 0.008 KG
MIXED
0.050 KG MILK IN
0.050 LARD
Vegetable 0.020 KG Oil
0.010 Lt FORMED AND SHAPED
0.023 Lt

COOKING 100°C

COOLING 40 min

Canned

STORED
 FISH CONSERVATION DIAGRAM

RECEPTION OF RAW MATERIAL

WASHING AND DISINFECTION

CUTS AND EVISCERATED BONES

PRECOOKED 30 min 100ºC

COLD

CLASSIFICATION

CONTAINER HEAVY / PACKAGED

VEGETABLE OIL
AND BRINE ADDITION OF GOVERNMENT LIQUIDITY

SEALED

STERILIZED 116 °C

COLD AMBIENT TEMP

STORED
 FISH JERKY FLOWCHART

RECEPTION OF RAW MATERIAL

WASHING AND DISINFECTION

WATER 0.17 Lt CHILI Filleting BONE

SPECIAL 0.012KG
GARLIC 0.006 KG
ANNATTO 0.0072KG
GLUTAMATE MIXED
MONOSODIC
0.03KG PEPPER
0.001KG SAL 0.011KG
REFRIGERATED 8 ºC

SQUEEZED WATER

SMOKE Smoked

DRYING WATER

COOLED Ambient Temperature

Canned

STORED
HAMBURGER

RECEPTION OF RAW MATERIAL

The meat of Paiche (ARAPAIMA GIGAS) was purchased.
approximately 1 kg of pure pulp taking maximum care in
the state of conservation of it. Demanding that it be fresh
and of a whitish hue.
Likewise, the other supplies were purchased, verifying the dates.
of expiration, to avoid failures due to prior deterioration of the
same.
WASHING AND DISINFECTION
A solution with hypochlorite was prepared before carrying out the wash.
sodium at 400 ppm, in which the meat soaked for 5 minutes as
maximum to have a safe meat without environmental contaminants,
that is to say, to take precautions against possible contamination.
Cuts and Evisceration
In this process, only the separation of the pulp was carried out with some
bones that the meat contained.
GROUND
It was done in a meat grinder to obtain not very large pieces.
small.
CURED / MIXED
All the ingredients were added and left to rest for 30 minutes.
to then knead and massage to achieve a complete
homogenization. In this operation, 3 samples were taken with the
variable of the amount of onion and fish meat. H1 (100 gr of
onion and 1Kg of meat)H2(150 gr of onion and 0.950Kg of meat)
H3 (200 gr of onion and 0.900 Kg of meat)
FORMED / MOULDED
It was shaped like a hamburger using a mold to make it.
quick and practical way.
COOKING
This process is carried out at 100 ºC for a period of 30 minutes;
using equipment to submerge.
COOLING
 He just removed it from the heat and let it cool to room temperature.
PACKAGING
Packaged in 3 micron bags and vacuum sealed, four units
for bag.
STORED

FISH CONSERVATION

RECEIVING OF RAW MATERIAL

The Paiche meat (ARAPAIMA GIGAS) was bought.
approximately 1 kg of pure pulp being handled with maximum care
the state of conservation of it. Demanding that it be fresh
and of a whitish tone.
Likewise, the other supplies were purchased, verifying the dates.
of expiration, to avoid failures due to prior deterioration of the
same.
WASHING AND DISINFECTION
A solution with bleach was prepared before carrying out the wash.
sodium at 400 ppm, in which the meat was soaked for 5 minutes as
maximum to have a meat free of environmental contaminants,
that is to say, taking precautions against possible contamination.
Cuts and Evisceration
In this process, only the separation of the pulp was carried out with some
bones that contained the meat.
COOKING
This process is carried out at 100 ºC for a duration of 30 minutes;
using equipment to submerge.
COOLING
He simply took it off the heat and let it cool to room temperature.
CLASSIFICATION
In this process, it was classified based on the size of the cut.
HEAVY/PACKAGING
It is packaged in previously sterilized glass containers, 160 g per
container.
ADDITION OF GOVERNMENT LIQUID
 In this process, vegetable oil and brine were added to a
temperature of 180ºC.
SEALED
The gas has to be released through an exhausting process, in order to proceed to the

sealed.
STERILIZED
Three treatments were carried out.
In this process, the sealed containers were placed in the autoclave.
for 70 minutes from 55.5 ºC to reach 116 ºC at 1 Bar.
In this process, the sealed containers were placed in the autoclave.
for 75 minutes from 55.5 ºC to reach 116 ºC at 1 Bar.
C003: In this process, the sealed containers were placed in the autoclave.
for 80 minutes from 55.5 ºC to reach 116 ºC at 1 Bar.

COLD

It was allowed to cool to room temperature.

STORED

Paiche Jerky
RECEPTION OF RAW MATERIAL
The meat of Paiche (ARAPAIMA GIGAS) was purchased.
approximately 1 kg of pure pulp taking maximum care in
the state of conservation of it. Requiring that it be fresh
and of a whitish hue.
Likewise, the other supplies were purchased while checking the dates.
of expiration, to avoid failures due to prior deteriorations of the
same.
WASHING AND DISINFECTION
A solution with hypochlorite was prepared before carrying out the wash.
sodium at 400 ppm, in which the meat was soaked for 5 minutes as
maximum to have a meat free of environmental contaminants,
that is to take precautions against possible contamination.
FILETIADO
In this process, only the separation of the pulp was carried out with some
bones that the meat contained. Three types of steaks were made each
 one with different thicknesses c1 (2 cm thick) c2 (1.5 cm thick)
thickness) c3 (1 cm thick).

CURED / MIXED
All the ingredients were added, to then knead and massage.
to achieve complete homogenization.
REFRIGERATED
It was refrigerated at a temperature of 8ºC for 12 hours.
DRAINED
In this process, the cured meat was placed in a dish with
holes to facilitate water drainage.
SMOKED
It was done for two hours with the help of an industrial smoker.
DRYING
It was done for 2 hours in the industrial dryer.

COLD

It was allowed to cool to room temperature.

PACKAGING

It is packaged in 3 micron bags and vacuum sealed one unit per

bag.

STORED

It can be stored at room temperature.

V. RESULTS

Figure 1. Sensory analysis regarding the aroma of hamburgers in three

types.

HAMBURGER (AROMA)
H1 H2 H3

Acceptance 13 9 11

AROMA
Series1 Series5

15

13
10
11
9
5
6
2 4
0
H1 H2 H3
SAMPLES

BURGER (COLOR)
H1 H2 H3

Acceptance 12 11 10

REJECTION 3 4 5
Figure 1.

Acceptance and rejection according to sensory analysis regarding the aroma of

the hamburgers in three types.

Table 2. Sensory analysis regarding the color of hamburgers in three types.

COLOR
15 12 11 10
10
4 5
5 3

0
H1 H2 H3
TREATMENTS

Series1 Series5
Figure
2. Acceptance and rejection according to sensory analysis regarding color
of the hamburgers in three types.

Table 3. Sensory analysis regarding the texture of the hamburgers in three

types.

BURGER (TEXTURE)
H1 H2 H3

ACCEPTANCE 14 12 5

REJECTION 1 3 10
 TEXTURE
16 14
14 12
12 10
10
8
6 5
4 3
2 1
0
H1 H2 H3
TREATMENTS

Series1 Series5

Figure 3. Acceptance and rejection according to sensory analysis regarding texture

of hamburgers in three types.
Table 4. Sensory analysis regarding the taste of hamburgers in three
types.

BURGER (FLAVOR)
H1 H2 H3

ACCEPTANCE 15 11 9

FLAVOR
16 15
14
12 11
10 9
8 6
6 4
4
2 0
0
H1 H2 H3
TREATMENTS

Series1 Series5
 Figure 4. Acceptance and rejection according to sensory analysis regarding texture
of the hamburgers in three types.

Acceptance
14.5

14 R² = 1

13.5

13

12.5

12

11.5
0 0.5 1 1.5 2 2.5 3 3.5

Figure 5. General acceptance of products based on paiche.

Rejection
3.5
3 R² = 1
2.5
2
1.5
1
0.5
0
0 0.5 1 1.5 2 2.5 3 3.5

Figure 6. General rejection of paiche-based products.

PAICHE BURGER: the best result was sample H1

(100 g of onion and 1 kg of meat).

PAICHE PRESERVE: the best result was treatment C002.

whose temperature and sterilization time was; 75 minutes from 55.5
°C until reaching 116 °C at 1 Bar.
PAICHE CECINA: the C2 sample resulted in higher acceptability.

VI. DISCUSSION OF RESULTS

Chávez, T. 2015. States that canned goods are required to have commercial sterility or
microbiological stability, that is, "Absence of pathogenic microorganisms or
no pathogens capable of causing changes in food in the
normal storage conditions.
 In the preparation of paiche preserves, the sterilization process was carried out
finished by using an autoclave at 116 °C for 75 min, which gives us
ensures that the product is in good condition.

Chávez, T. 2015. Says that the pH of fish is an important variable as

indicator of fish quality, in relation to this, when the fish comes out
or is captured from its habitat, it comes out with a pH between 7.0–7.3 some for

decrease to 5.6–5.8 and some species up to 6.0 pH, due to the formation of
lactic acid and as the pH rises to values of 6.9–7.2 there are already signs
of fish deterioration.

In the process of making paiche products, consideration was not taken into account.
this parameter, since a pH meter was not available.

According to Cáceda, C. 2003. He says that the % of water content in fish varies.
between 60-80% and is inversely proportional to the fat content.

Fish in products always has a high water content in it

structure.

VII. CONCLUSIONS
A hamburger made from Paiche meat was successfully developed, having
count the flour mixes for breading.
Cecina was successfully prepared using Paiche meat,
treatments the thickness of the meat.
The preservation of Paiche meat in vegetable oil was successfully made and/or
brine, taking into account the variation in the governing liquid.
It was possible to sensory evaluate each of the products.
made based on Paiche.
VIII. BIBLIOGRAPHY

Chávez, T. 2015. "added value of arapaima gigas (paiche): Obtaining

solid type preserve in brine and vegetable oil, National University of
Peruvian Amazon.
Cáceda C. 2003. Evaluation of the Freshness of Scomber Japonicus Mackerel In
Ice. National University Jorge Basadre Grohmann.
Fernandez, P. 2010. Amazon Fish, Obtained from The Engineers' Portal
chemicals Source: Ingeniería Quí[Link].
García, R. L. 2012. Production, Obtained from Technological University
Pereira: Source: [Link] foods 1/BOOK-
The provided text is not translatable content.
 Zapata, H.D. 2011. Amazonian Fish. Source: /hernandarioalvarezzapata.
%[Link]
IX. ANNEXES.
PREPARATION OF PAICHE HAMBURGER

Ingredients for preparation

of hamburger

Ground paiche meat

Blended with the spices with the

paiche meat

Circular formation of the

hamburgers

Steamed
 Vacuum sealed of the
paiche burgers

Preparation of Paiche Preserve

Sterilization of jars

Cut of paiche meat

Filling of pieces of meat

Pangasius

Temperature measurement of
government liquid
 Filling of the liquid of
government

Sealing of jars

Stacked jars

Canned food sterilization

Preparation of Paiche Jerky

 Heavy of the paiche meat

Washing of the paiche meat

Filleting of the meat

Addition of the spices

Seasoning of the meat of

pacu
 Meat maceration

Rest after maceration

Drying of paiche meat

Rest after drying

Baked cecina for 2

hours
 Temperature measurement before
of the packaging

Vacuum packaging