EXTRACT
Red meat is a waste of tuna processing and canning of tuna meat frozen because it quickly experienced ketengikan and unwanted color changes. The purpose of this research are: 1) determining the concentration of titanium dioxide (TiO2) is effective as the bleaching of red meat tuna, 2) evaluate the quality of red meat tuna fish nuggets that dipucatkan with TiO2 compared with the quality nuggets of white meat tuna, and 3) evaluate the nutritional value protein nuggets of tuna stored at freezing temperatures for 0, 1 and 2 months. The materials used are red and white meat tuna from PT ISAAP BONECOM, bleaching materials as well as rat type TiO2 proanalisis Spraque Dawley (SD) male age of weaning 21-23 days to analyze the nutritional value of protein in vivo. Nugget is made based on the method BBPPHP (Center for Development and Control of Fisheries) (2003). Parameters observed: the degree of white nuggets, different organoleptic test, the proximate (protein, fat, water and ash), quality nuggets (TVN, TPC, TBA, Histamine and Peroxide) and the nutritional value of protein (digestibility, biological value and NPU) .
The result of organoleptic test (different tests) to the color score nuggets indicate the addition of TiO2 1% was not significantly different from control (white meat tuna). Score nugget texture of red meat tuna at various additions of TiO2 and without TiO2 significantly different from controls. Score aroma of red meat tuna nuggets at various additions of TiO2 was not significantly different from the controls except on without the addition of TiO2. Scores of red meat flavor nuggets of tuna at various additions of TiO2 and without TiO2 not significantly different from controls. Protein content of red meat tuna nuggets storage 0, 1 and 2 months were: 42.0, 37.9 and 34.1%, fat content: 40.0, 30.4 and 22.9%, water content: 70.5 ; 68.9 and 67.5%, ash content: 4.3, 4.2 and 3.6%, TVN levels: 7.1, 7.4 and 7.7 g mgN/100 still below the maximum standard value TVN for foods derived from fish. Number of TPC: 3.7, 3.8 and 3.9 CFU / g, still below the standard of BSN and TBA levels: 0.4, 0.4 and 0.6 malonaldehyde / kg. Evaluation of protein quality in vivo in the treatment of red meat nuggets with frozen storage of 0, 1 and 2 months digestibility values obtained: 98.5, 98.1 and 96.8%. Biological value: 92.1, 93.1 and 96.8, and NPU: 90.7, 91.3 and 95.1. This indicates that the protein products of red meat tuna has nuggets of good quality.
From : http://ummuauliya.multiply.com/recipes/item/14/Nugget_Tuna
Senin, 22 November 2010
Nugget Tuna
Description:
The story does not ngikutin recipe Nakita Edition Proper Nutrition, Healthy Kids Smart, Fish Sticks Tenggiri. But Mamah was already buying the tuna first. Become willing to make a tuna steak aja, eh pas've become, how even well-like nuggets? Yes've changed the name of deh ... hehehe
Ingredients:
500 g fish fillets mackerel (nah, it's me instead of tuna), puree (if I blend aja)
1 tablespoon butter
1 leek, thinly sliced
3 cloves garlic, crushed
3 spring onions, puree
1 / 2 tsp nutmeg powder
1 tsp salt (to taste)
1 tsp sugar
1 tsp pepper powder
1 whole egg white
1 tsp sesame oil
3 pieces of white bread without the skin, torn, soaked in 100ml fresh milk (I made from 1 tsp Munjung flag milk powder and 75ml water)
cornstarch
tempura flour (I do not understand which was tempura flour, so I use flour and flour Royco spicy PANIR)
2 eggs beaten off
cooking oil
Directions:
Mix fish, onion, garlic, red onion and stir well. Add pepper, nutmeg and salt, mix well
Enter the egg whites, sugar, sesame oil, and soaked bread and stir well. Pour the batter into the mold which has spread with butter. Steam until done (because of my small prints, kukusannya too small, would batter divided by two)
Cut the steamer was the size of 1.5cm x 10 cm, thus forming the stick (If I cut a bit thin and does not form a club, even so the piece nugget so deh)
Roll into the corn flour, dip into beaten egg, roll onto the tempura flour (if I rolled in flour first Royco spicy if you like spicy flavor, hold dip into the egg again, then rolled in the flour PANIR, if you do not want spicy, direct of cornstarch, eggs, PANIR)
Heat oil and fry until golden yellow. Remove and drain. (If you do not want to be too oily, the paper placed at once before served on a plate)
Serve warm.
From : http://ummuauliya.multiply.com/recipes/item/14/Nugget_Tuna
The story does not ngikutin recipe Nakita Edition Proper Nutrition, Healthy Kids Smart, Fish Sticks Tenggiri. But Mamah was already buying the tuna first. Become willing to make a tuna steak aja, eh pas've become, how even well-like nuggets? Yes've changed the name of deh ... hehehe
Ingredients:
500 g fish fillets mackerel (nah, it's me instead of tuna), puree (if I blend aja)
1 tablespoon butter
1 leek, thinly sliced
3 cloves garlic, crushed
3 spring onions, puree
1 / 2 tsp nutmeg powder
1 tsp salt (to taste)
1 tsp sugar
1 tsp pepper powder
1 whole egg white
1 tsp sesame oil
3 pieces of white bread without the skin, torn, soaked in 100ml fresh milk (I made from 1 tsp Munjung flag milk powder and 75ml water)
cornstarch
tempura flour (I do not understand which was tempura flour, so I use flour and flour Royco spicy PANIR)
2 eggs beaten off
cooking oil
Directions:
Mix fish, onion, garlic, red onion and stir well. Add pepper, nutmeg and salt, mix well
Enter the egg whites, sugar, sesame oil, and soaked bread and stir well. Pour the batter into the mold which has spread with butter. Steam until done (because of my small prints, kukusannya too small, would batter divided by two)
Cut the steamer was the size of 1.5cm x 10 cm, thus forming the stick (If I cut a bit thin and does not form a club, even so the piece nugget so deh)
Roll into the corn flour, dip into beaten egg, roll onto the tempura flour (if I rolled in flour first Royco spicy if you like spicy flavor, hold dip into the egg again, then rolled in the flour PANIR, if you do not want spicy, direct of cornstarch, eggs, PANIR)
Heat oil and fry until golden yellow. Remove and drain. (If you do not want to be too oily, the paper placed at once before served on a plate)
Serve warm.
From : http://ummuauliya.multiply.com/recipes/item/14/Nugget_Tuna
Making Snapper Fish Nugget
I. Preliminary
Nugget is one of the frozen processed meat products. This product has a long shelf life, with storage in the freezer can reach 2 weeks. The meat should be ground before use, making it easier to be formed at a later stage. The main material used is fish, which will provide the desired product texture, because it has a protein content miofibril.
Other supporting materials, ie salt, water, fillers (filler), emulsifier, and spices. Salt works to increase the solubility, because the protein in meat miofibril is only soluble in salt solution. Water is useful for giving succulence and also enhance recovery.
Filler and emulsifier used in this product is tapioca flour and egg yolk that serves to bind water and fat. Spices of pepper and garlic in addition to providing a distinctive odor and taste, are also able to prolong shelf life.
II. Materials and Equipment
Ingredients: 500 g minced snapper fish flour 75 g tapioca flour 25 g garlic seasoning (smooth) 5 - 7.5 g pepper finely 4-5 g salt 5 to 7.5 g Eggs 3 eggs Water (fresh milk) 100g Flour PANIR
The tools: a knife - pan-waring blender - plastic container pan - spoon stove - plastic III.
III. Snapper Fish Nugget Making Process
1. Fish processing
Fish washed with water and then weeded by removing scales, entrails and gills. Fish washed clean with cold water Take the meat fish by fish memfilet. Place the fish on your side, with a sharp knife cut the meat from the base of the gills of fish to the bone.
Then the fish meat sliced through the tail until the meat off of bones (for not much meat is wasted, a little knife is pressed). Turn the fish and then cut the meat from the base of the tail to the head. Time flesh at the base of the spine can be scraped with a knife or spoon. Separate the skin and the flesh of the black from fish meat.
Filet of fish obtained from feces and blood washed attached by washing with water added ice cubes. Cut the fish fillets into small pieces for easy washing pelumatan back the pieces of filet rinse again to clean up blood or dirt is still attached and drained. Squash fillet with a meat separator (can be repeated 2-3 times until the fibers separate meat and fish spines all)
2. Making nugget
Mill that has been refined fish mixed with spices that have also been refined. The dough that has been thoroughly blended placed on a baking sheet 1 cm thick, which had been covered with plastic, the dough is flattened and covered with plastic and then steamed 30-45 minutes, to allow the occurrence of gelatinization and finalize the dough. The dough that has been steamed cooled then cut into pieces according to the desired size.
The dough that has been cut into pieces included in the egg white then roll in flour PANIR, this is to form a dough surface better. Nugget which has been generated can be stored in the freezer if not immediately be fried to make it more durable and more crunchy texture. Done to finalize the frying batter.
IV. Packaging
The next step is to make an attractive packaging so that the consumer interest. Good packaging is to use plastic and the vacuum so it can survive for long. Packaging is designed should be able to represent our products. It is important to show the nugget in the packaging so that people are interested in our products as new look. In the package we should put its raw materials and also the expiry date.
From : http://bisnisukm.com/pembuatan-nugget-ikan-kakap.html
Nugget is one of the frozen processed meat products. This product has a long shelf life, with storage in the freezer can reach 2 weeks. The meat should be ground before use, making it easier to be formed at a later stage. The main material used is fish, which will provide the desired product texture, because it has a protein content miofibril.
Other supporting materials, ie salt, water, fillers (filler), emulsifier, and spices. Salt works to increase the solubility, because the protein in meat miofibril is only soluble in salt solution. Water is useful for giving succulence and also enhance recovery.
Filler and emulsifier used in this product is tapioca flour and egg yolk that serves to bind water and fat. Spices of pepper and garlic in addition to providing a distinctive odor and taste, are also able to prolong shelf life.
II. Materials and Equipment
Ingredients: 500 g minced snapper fish flour 75 g tapioca flour 25 g garlic seasoning (smooth) 5 - 7.5 g pepper finely 4-5 g salt 5 to 7.5 g Eggs 3 eggs Water (fresh milk) 100g Flour PANIR
The tools: a knife - pan-waring blender - plastic container pan - spoon stove - plastic III.
III. Snapper Fish Nugget Making Process
1. Fish processing
Fish washed with water and then weeded by removing scales, entrails and gills. Fish washed clean with cold water Take the meat fish by fish memfilet. Place the fish on your side, with a sharp knife cut the meat from the base of the gills of fish to the bone.
Then the fish meat sliced through the tail until the meat off of bones (for not much meat is wasted, a little knife is pressed). Turn the fish and then cut the meat from the base of the tail to the head. Time flesh at the base of the spine can be scraped with a knife or spoon. Separate the skin and the flesh of the black from fish meat.
Filet of fish obtained from feces and blood washed attached by washing with water added ice cubes. Cut the fish fillets into small pieces for easy washing pelumatan back the pieces of filet rinse again to clean up blood or dirt is still attached and drained. Squash fillet with a meat separator (can be repeated 2-3 times until the fibers separate meat and fish spines all)
2. Making nugget
Mill that has been refined fish mixed with spices that have also been refined. The dough that has been thoroughly blended placed on a baking sheet 1 cm thick, which had been covered with plastic, the dough is flattened and covered with plastic and then steamed 30-45 minutes, to allow the occurrence of gelatinization and finalize the dough. The dough that has been steamed cooled then cut into pieces according to the desired size.
The dough that has been cut into pieces included in the egg white then roll in flour PANIR, this is to form a dough surface better. Nugget which has been generated can be stored in the freezer if not immediately be fried to make it more durable and more crunchy texture. Done to finalize the frying batter.
IV. Packaging
The next step is to make an attractive packaging so that the consumer interest. Good packaging is to use plastic and the vacuum so it can survive for long. Packaging is designed should be able to represent our products. It is important to show the nugget in the packaging so that people are interested in our products as new look. In the package we should put its raw materials and also the expiry date.
From : http://bisnisukm.com/pembuatan-nugget-ikan-kakap.html
Making Ekado
Source of animal protein which is good enough we can get from fish. Various products such as processed fish siomai, mpek-mpek, is not foreign to eat our friends everyday. In addition to mpek-mplek siomai and there is one more processed fish products are worth a try is ekado. Ekado is processed products made from minced fish meat with the addition of flour and spices. The specifications of this product is dough fish meat dumplings wrapped in leather and shaped like a pouch which tied the top with chives leaves. Ekado is a product that is ready to serve (ready to serve products).
A. Raw Materials and Supplementary Materials
In general, raw materials are used mainly ynag mackerel or yellowtail. The most important raw material requirements are the freshness of the fish. Additional materials used were as many as 5% starch. Dumpling skin as a wrapper (+ 50 sheets for 500 grams of fish meat paste). While Umbu-spices used as follows:
- Salt 1.5 to 2%
- Sugar 1.5 to 2%
- Sesame oil 3%
- Onions 5%
- Garlic 3%
- Pepper smooth 0.5%
- Seasonings cook 1%
- Leaves onion to taste
B. Making way Ekado
1.
Difillet fish, soaked in cold water for 5 minutes to 10 minutes, remove the skin.
2.
Squeeze the fish fillets that have been soaked by using filter cloth or other means of presses.
3.
Roughly chopped fish meat-rough (not too fine).
4.
Garlic, onions and dun onion sliced / chopped finely.
5.
Mix fish meat that has been chopped with spices: salt, sugar, pepper powder, sesame oil, tapioca flour and spices. Then add garlic, onions and scallions.
6.
Take a piece of dumpling, then place a tablespoon of meat mixture on top. Wrap the bag with a shape like a leaf and tied with chives (chives dilayukan before use leaf first).
7.
Ekado ready to be frozen and stored in low temperatures, in addition to frozen ekado can also directly fried and served with chilli sauce and tomato sauce.
From : http://bisnisukm.com/pembuatan-ekado.html
A. Raw Materials and Supplementary Materials
In general, raw materials are used mainly ynag mackerel or yellowtail. The most important raw material requirements are the freshness of the fish. Additional materials used were as many as 5% starch. Dumpling skin as a wrapper (+ 50 sheets for 500 grams of fish meat paste). While Umbu-spices used as follows:
- Salt 1.5 to 2%
- Sugar 1.5 to 2%
- Sesame oil 3%
- Onions 5%
- Garlic 3%
- Pepper smooth 0.5%
- Seasonings cook 1%
- Leaves onion to taste
B. Making way Ekado
1.
Difillet fish, soaked in cold water for 5 minutes to 10 minutes, remove the skin.
2.
Squeeze the fish fillets that have been soaked by using filter cloth or other means of presses.
3.
Roughly chopped fish meat-rough (not too fine).
4.
Garlic, onions and dun onion sliced / chopped finely.
5.
Mix fish meat that has been chopped with spices: salt, sugar, pepper powder, sesame oil, tapioca flour and spices. Then add garlic, onions and scallions.
6.
Take a piece of dumpling, then place a tablespoon of meat mixture on top. Wrap the bag with a shape like a leaf and tied with chives (chives dilayukan before use leaf first).
7.
Ekado ready to be frozen and stored in low temperatures, in addition to frozen ekado can also directly fried and served with chilli sauce and tomato sauce.
From : http://bisnisukm.com/pembuatan-ekado.html
Fish Burger Build a New Business
What do you imagine when they hear the word burger? Usually the mind will immediately drawn to the Burger grilled beef that are readily available at fast food restaurants. Well, you ever listened to Fish burgers or if translated into Indonesian to Fish Burger? Here we will try a bit to figure out ways of making Fish Burder and who knows could be your next business fields.
Fish Burger is made from a variety of processed fish meat that has been crushed with the added bit of tapioca flour and spices as a supplement. So do not imagine bread filled with fish like that you often see in cartoons.
Raw Fish and Spices Burger
Raw materials used for making fish burgers are the types of fish that have a thick flesh is white and has a soft texture (easily crushed). You can use the fish mackerel, snapper, dim / larak, gutter-gutter or could also use squid.
Spices:
1. salt
2. pepper / pepper
3. ginger
4. red onion
5. garlic
6. granulated sugar
7. butter and
8. seasonings (if desired)
Accompanying materials:
1. tapioca flour
2. flour bread / flour PANIR
3. eggs
4. carrots and
5. Kucai leaf / green onion
Making Pasta Fish
The first step to do is make the fish paste to be used as the content of fish burgers. The way is simple and we believe you can make it.
Making a paste of fresh fish raw materials:
* First, fresh fish fillets are washed and then prepared by slicing the fish meat from the base of the tail along the spine to limit head and body
* Then Fillet cleared of thorns and the remnants of dirt, then washed until clean.
* Last fish meat scraped with a spoon, then milled to fine / fine.
What if the raw material of squid?
Actually the same principle. Squid meat is separated first from the head and entrails, water and then peel the skin is red / purple and wash until clean, then cut into pieces, then milled until pulverized / finely
How to Make Fish Burger
Pasta is ready, now we will try to make a marinade and accompanying materials.
1. Puree onion, garlic and ginger species with a ratio = 15: 3: 1 part granulated. This fine mixture that has been called a Condiment
2. Carrots peeled, washed and cut finely dice. Leaves Leek washed and finely sliced
3. The necessary spices
* Salt 2.5 to 3%
* Pepper / pepper 0.25%
* 1% Sugar
* Butter 2%
* Condiment 2%
* Seasonings to taste seasoning
4. Material accompanying
* Tapioca Flour: 80-10%
* Eggs: 1 point for 1 kg of dough
* Carrots: 100 grams to 1 kg dough
* Leaves Leek: secukup is (100 grams to 1 kg dough)
* Flour PANIR / bread flour: 0.5 kg to 1 kg dough
Making Batter Fish Burger
To make the necessary mix of fish burger fish meat and squid with a ratio of 5: 1, if used 1 kg of fish meat, it takes 200 grams of squid meat. The mixture of meat fish and squid that have been crushed stirring until well blended.
To get a good burger fish batter, the addition of spices need to consider the sequence / stages as follows:
1. Add salt to the dough mixture of meat, mix well
2. Add butter and mix well
3. Add eggs, stirring constantly until blended, and
4. Add tapioca flour little by little until completely blended
5. Next in succession add sugar, "Condiment", pepper powder, spices, carrots and leaves that have been sliced chives, mix well
The contents of the burger is ready, now its variations depending on your creativity. Can be given lettuce, tomato, sauce or the other. The more unique variations that you provide, the greater the chance you get fanatical customers.
From : http://bisnisukm.com/pembuatan-fish-burger.html
Fish Burger is made from a variety of processed fish meat that has been crushed with the added bit of tapioca flour and spices as a supplement. So do not imagine bread filled with fish like that you often see in cartoons.
Raw Fish and Spices Burger
Raw materials used for making fish burgers are the types of fish that have a thick flesh is white and has a soft texture (easily crushed). You can use the fish mackerel, snapper, dim / larak, gutter-gutter or could also use squid.
Spices:
1. salt
2. pepper / pepper
3. ginger
4. red onion
5. garlic
6. granulated sugar
7. butter and
8. seasonings (if desired)
Accompanying materials:
1. tapioca flour
2. flour bread / flour PANIR
3. eggs
4. carrots and
5. Kucai leaf / green onion
Making Pasta Fish
The first step to do is make the fish paste to be used as the content of fish burgers. The way is simple and we believe you can make it.
Making a paste of fresh fish raw materials:
* First, fresh fish fillets are washed and then prepared by slicing the fish meat from the base of the tail along the spine to limit head and body
* Then Fillet cleared of thorns and the remnants of dirt, then washed until clean.
* Last fish meat scraped with a spoon, then milled to fine / fine.
What if the raw material of squid?
Actually the same principle. Squid meat is separated first from the head and entrails, water and then peel the skin is red / purple and wash until clean, then cut into pieces, then milled until pulverized / finely
How to Make Fish Burger
Pasta is ready, now we will try to make a marinade and accompanying materials.
1. Puree onion, garlic and ginger species with a ratio = 15: 3: 1 part granulated. This fine mixture that has been called a Condiment
2. Carrots peeled, washed and cut finely dice. Leaves Leek washed and finely sliced
3. The necessary spices
* Salt 2.5 to 3%
* Pepper / pepper 0.25%
* 1% Sugar
* Butter 2%
* Condiment 2%
* Seasonings to taste seasoning
4. Material accompanying
* Tapioca Flour: 80-10%
* Eggs: 1 point for 1 kg of dough
* Carrots: 100 grams to 1 kg dough
* Leaves Leek: secukup is (100 grams to 1 kg dough)
* Flour PANIR / bread flour: 0.5 kg to 1 kg dough
Making Batter Fish Burger
To make the necessary mix of fish burger fish meat and squid with a ratio of 5: 1, if used 1 kg of fish meat, it takes 200 grams of squid meat. The mixture of meat fish and squid that have been crushed stirring until well blended.
To get a good burger fish batter, the addition of spices need to consider the sequence / stages as follows:
1. Add salt to the dough mixture of meat, mix well
2. Add butter and mix well
3. Add eggs, stirring constantly until blended, and
4. Add tapioca flour little by little until completely blended
5. Next in succession add sugar, "Condiment", pepper powder, spices, carrots and leaves that have been sliced chives, mix well
The contents of the burger is ready, now its variations depending on your creativity. Can be given lettuce, tomato, sauce or the other. The more unique variations that you provide, the greater the chance you get fanatical customers.
From : http://bisnisukm.com/pembuatan-fish-burger.html
Making Rambak Fish Skin
I. Introduction to Skin Fish
Fish skin Rambak various types and quality depending on the type of fish and how its processing. Matters relating to the skin of fish will be discussed more clearly in this chapter.
1. Source of Fish Skin
The skin of fish can be obtained easily with low prices on fish processing companies who only use the meat only. The fish skin beberpa producing companies include the following:
a. Exporter / manufacturer of frozen fish
b. Companies fish crackers
c. Companies fish ball
d. Fish meal company
e. The company shredded and fish sauce
2. Types of Fish Skin
in fact, almost all types of fish skin fish crackers can be used in the manufacture of fish skin. However, considering the fish skin is used here is a waste of some companies above, which generally only the processing of fish that are considered economic value only, thus the fish skin type is also limited, which include fish, mackerel, tuna, snapper, red snapper , stingrays, sharks, catfish, milkfish and eel
Fish skin 3.Kualitas
The fish skin conditions that must be met for crackers to obtain good-quality fish that include:
a. Cook fresh (not bad)
b. Are clay / not easily torn
c. It has a minimum thickness of 0.5 mm (after scales cleaned), and
d. Strong and not easily destroyed
Skins that meet such requirements, commonly derived from fish that are large, both onshore fish (freshwater) and marine fish
II. THE MAKING OF FISH SKIN Rambak
The process of making fish crackers skin tests using several ways of working are better than the old traditional methods are widely used. In addition, all machinery or equipment used that better suit the needs. Thus expected to produce a quality product.
A. Equipment Needs
1. Scale
For quality production is stable, then any use of material should always be measured / weighed particularly heavy material dahulu.Untuk know, it takes balance, good cake or how much weight the scales sit.
2. Glass Measure
To adjust the volume of water used in the process of making fish crackers skin, it is necessary to measure, can be a good measuring cup made of glass (glass) or plastic.
3. Scissors
Given the condition of the fish dry, thin and wiry then to cut or separate certain sections which form the spikes and fins needed scissors. Cutting with a knife and the pressure is very difficult to do.
4. Bak Plastic
In the process of making fish crackers leather, plastic tub is required for some activities, such as immersion container, a washing container, as container material and as a container product.
Plastic 5.Baskom
In the process of making fish crackers leather, plastic basin used at the time of immersion in a solution of spices, before being processed further.
6. Crusher
To destroy or to smooth the flavor, can be used lumping - pestle, mortar - ulek or blender, depending on the amount of marinade.
7. Basking Tools
For the dry skin of fish can be used nyiru, widik, or winnowing tray (made of woven bamboo). But if you want a faster drying and can be used hyglenis drying device made of aluminum metal. Appliance is equipped with a drying rack made of bamboo buffer intact plugged partially into the ground.
8. Stove
As the hot material in the process of cooking fish skin fish crackers, needed a stove, either kerosene stove, gas stove or electric stove
9. Pan, scoop, Solil
Third tool, necessary in the process of frying fish skin (rambak).
10. Rege / Kalo
In the normal draining, well after the washing process, immersion or penggorangan needed Rege / reply.
11. Plastic Sealer
To be able to close the plastic packaging of fish skin crackers neatly and tightly, it is necessary plastic sealer.
B. Material Requirements
In the process of making fish skin crackers (rambak), take a few kinds of materials as follows:
1. Fish Skin
The skin of fish that can be used as an ingredient in the manufacture of crackers fish skin should be in conditions that meet the requirements both in terms of freshness, thickness and tenacity. The skin of raw fish can be obtained in wet or dry.
2. Speaker Materials / Firming Agent
In order for crackers produced fish skin does not become soggy, just before the frying process done, the skin is raw fish must be made rigid (hard) first by soaking in water whiting. The whiting water can be prepared by dissolving the limestone to taste
3. Spices
In order for crackers rambak generated possess a delicious taste, then in the manufacturing process should be added to some kinds of spices as follows:
a. Salt: 25 grams
b. Garlic: 5 cloves
c. Coriander: 2 teaspoon
d. Acid: 5 grams
e. Water: 250 ml
4. Cooking Oil
Type of cooking oil used for skin mengoreng fish crackers, determine the durability (shelf life) products. Therefore advised to use cooking oil that is produced through a process of purification (generally made by the factory). Cooking oil or coconut oil are traditionally made, has a tendency to more quickly become tengki. This was due, traditional cooking oils are made without going through the purification process first. To produce a good cracker fish skin, in the frying process should be used cooking oil in sufficient quantities banayak, so that everything can be submerged in oil even though oil is used up only a relatively few.
5. Packaging Materials
Dried processed products are packaged, will be able to improve the appearance and simpannya.Hal power is due, because the packaging then the product will become more hygienic, avoid contamination of materials, and not easy to become flaccid again.
C. Production Process
Broadly speaking, processing raw fish skins into leather fish crackers (rambak), can be divided into two stages, namely stage of preparation and processing stages.
1. Preparation Phase
Preparation phase includes two activities, namely the manufacture of whiting and raw material preparation.
Making a.Tahap Kapur Sirih
In principle, whiting is limestone or calcium oxide ynag continuously immersed in water - for about + 7 days, until a smooth puree of lime.
Given that the container which had recently used for the immersion process will be damaged (apat no longer used), after the soaking process is finished, it is advisable to use a container that was no use anymore.
The rare sequence of whiting-making process, can be explained as follows:
1. Prepare a container that is not used anymore but it does not leak
2. Enter limestone sebanayak + 1 kg into the place
3. Pour clean water into the area until sekuruh submerged limestone well (beyond the limit of submerged). A moment later, it would look of the bubbles as in boiling water and limestone will be fragmented. In peritiwa it is possible that the volume of water will shrink, if there is such a case add more water to exceed the limits hingg submerged. Addition of water every day to shrink the volume of water (not submerged limestone look) and continuously until the bubbles do not appear or reappear. No emergence of bubbles indicates that the process of mixing limestone and water have been completed.
4. Save limestone is the result of immersion, for 24 hours. The next day, add more water to exceed the limit of submerged, where it crushed limestone menyembulkan visible above the water surface.
5. Soaking conducted during + 7 days, with each time, the addition of water when the water seemed to shrink.
6. On day 8, usually rendamab limestone has been so whiting, which is marked by changes in texture, from hard rock into soft lime slurry.
For whiting slurry conditions remain soft, should be kept in a state under water. This needs to be done because of whiting that are already dry and harden not be used again.
b.Tahap Raw Material Preparation
Raw material preparation stage consists of selection and separation of activities (sorting) and hardening of the skin of fish (immersion in a solution of whiting). The several factors that need attention and rare sequence of work done in the process of preparation of raw materials, the details are as follows.
Fish Skin 1.Kondisi
Fish skin obtained from some companies, there are still in wet conditions, but some are already provisionally preserved by drying.
The skin of fish in wet conditions can be directly sorted. However, a dried fish skin, must first be soaked for a while until it gets wet like a wet fish skin condition, and then can be processed further
2. Sorting and Cleanup
Sorting activity conducted with the aim to separate the fish skin leather that meets the requirements of the fish that do not qualify (bad quality). In addition, also to separate the skin of fish with other parts of the ending (fin, tail, and stomach contents)
3.Pencucian I and draining
the skins of fish that pass sorting (elected), washed with water until completely clean and then drained.
4.Sanitasi
Special for fish skin mixed with the other part is dirty, not enough washing alone, but need to be sanitized to clean from the contamination of microorganisms. The sanitation was conducted in the following manner:
a. Create a soaking solution of 0.25% chlorine solution (2.5 g per 1 liter of chlorine in water supply). Stir the solution, until all the chlorine dissolves evenly mixed
b. Soak the skin to be sanitized into a chlorine solution for + 1 minute (TIPA 1 liter of 0.25% chlorine solution, can be used to soak the skin of 0.5 kg wet fish)
5. Washing II and draining
After sanitation is done, the fish skin is washed again several times until the smell of chlorine from chlorine solution adhered to the skin can be completely lost. Furthermore, the skin drained.
6. Hardening
Crusting fish is done with the aim that the resulting fish skin cracker will have a rigid texture (dry crispy) after being fried and not easy to become flaccid (java: mlempem) back. Hardening is done by soaking in a solution of fish skin whiting clear for 1 -2 hours.
The way is as follows:
a.Siapkan as much as 10 liters of clean water. Combine whiting by 10 full tablespoons (java: Munjung) into the water and stir until completely dissolved in a solution of water and white as milk.
b. Let the solution some time to settle back on the limestone bottom of the container. Next, carefully separate the clear liquid that is at the top of the solution.
c. Soak the fish skin into a clear solution whiting, for 1-2 hours (for 5 kg of fish skin soaking wet, it takes 10 liters of clear water solution whiting).
7.Pencucian III and draining
After soaking in the solution process whiting is done, the next fish skin that has become stiff washed and rinsed several times, until the smell of chalk attached to the skin is completely lost. Then the fish skin is drained.
8.Penjemuran
Once drained, the fish skin are arranged on top widik or resignation of aluminum and then dried in the sun until kering.Pada during drying, after half-dried, made of fish skin reversal so that drying can occur evenly. If not immediately processed further, should that have been dried fish skins are kept in a state packed in plastic bags and sealed.
2.Tahap Processing
the activities undertaken at this stage of this process is the main activity in the process of making fish skin crackers (rambak). Types of activities in the processing stage of fish skins into leather crackers fish can be explained as follows:
a.Pemotongan and Cleaning
Cutting the fish skin was conducted in order to ensure a uniform shape and size of the dried fish skin. At the time these cuts, as well as possible separation of the other parts are shipped such, fins, tails, spines, and so forth. Cutting should be done using a sharp scissors.
b. Solution Preparation Seasonings
Crackers for the fish skin dihasilkanmemilki tastes delicious, it is necessary to add spice done right before the frying process. To 1 kg of dried fish skin, needed seasoning solution consisting of spices as follows:
White 1.Bawang: 5 cloves
2.Ketumbar: 2 tea spoon
3.Asam: 2 seeds
4.Garam: 10 grams
5.Air: 200 ml
6.Penyedap taste: 2 tablespoons of tea if you want
As for how to make a seasoning solution are as follows:
White 1.Bawang shelled, then destroyed along with cilantro, sour flavor, and salt until completely smooth.
2.Tambahkan water little by little and stirred until the ingredients are ready to use solution.
c. Soaking in a solution Seasonings
Soaking in a solution of fish skin seasoning, can be done for 50-10 minutes (until the seasoning evenly), then removed and drained.
d. Clothes line
Skin that has been spiced fish and drained, arranged neatly on widik or resignation of aluminum and then dried in the sun until completely dry (after 1-2 hours, reversed, until drying can occur evenly.) Once dry, the skin of these fish can be fried immediately, or if it will be saved first must be packed in plastic bags and sealed.
e. Frying pan
skin before frying fish is done, put the device in advance penggorengan.Penggorengan carried out under conditions that many oil and heat. Once the fish is cooked and the skin becomes crisp fish skin (rambak), then removed from the pan and drained. Once cool, packed in plastic jars or plastic bags and sealed.
D. Packaging
Product packaging is the container or wrapping products. The goal is as follows:
1. Protecting Products
With packaging, the product will be protected from various kinds of pollutants such as dust, liquid / vapor water, microorganisms and so on, which can cause deterioration in product quality.
2. Product preserve
Products are packaged crackers fish skin and closed meetings, not easy to become mlempem. This is done in order to prolong the shelf life of products.
3. Secure and Facilitate Distridusi
Products are packaged to avoid friction (vibration) and physical pressure (collision) during the distribution process, so it can safely get to tujuan.Dengan thus allowing to extend the reach of its marketing territory.
4. Improving the Quality of skilled
Basically, consumers will be more interested in products that are packaged neatly with the appearance of a clean and tidy menawan.Kemasan will generate images or identical with a quality product.
From : http://bisnisukm.com/pembuatan-rampak-kulit-ikan.html
Fish skin Rambak various types and quality depending on the type of fish and how its processing. Matters relating to the skin of fish will be discussed more clearly in this chapter.
1. Source of Fish Skin
The skin of fish can be obtained easily with low prices on fish processing companies who only use the meat only. The fish skin beberpa producing companies include the following:
a. Exporter / manufacturer of frozen fish
b. Companies fish crackers
c. Companies fish ball
d. Fish meal company
e. The company shredded and fish sauce
2. Types of Fish Skin
in fact, almost all types of fish skin fish crackers can be used in the manufacture of fish skin. However, considering the fish skin is used here is a waste of some companies above, which generally only the processing of fish that are considered economic value only, thus the fish skin type is also limited, which include fish, mackerel, tuna, snapper, red snapper , stingrays, sharks, catfish, milkfish and eel
Fish skin 3.Kualitas
The fish skin conditions that must be met for crackers to obtain good-quality fish that include:
a. Cook fresh (not bad)
b. Are clay / not easily torn
c. It has a minimum thickness of 0.5 mm (after scales cleaned), and
d. Strong and not easily destroyed
Skins that meet such requirements, commonly derived from fish that are large, both onshore fish (freshwater) and marine fish
II. THE MAKING OF FISH SKIN Rambak
The process of making fish crackers skin tests using several ways of working are better than the old traditional methods are widely used. In addition, all machinery or equipment used that better suit the needs. Thus expected to produce a quality product.
A. Equipment Needs
1. Scale
For quality production is stable, then any use of material should always be measured / weighed particularly heavy material dahulu.Untuk know, it takes balance, good cake or how much weight the scales sit.
2. Glass Measure
To adjust the volume of water used in the process of making fish crackers skin, it is necessary to measure, can be a good measuring cup made of glass (glass) or plastic.
3. Scissors
Given the condition of the fish dry, thin and wiry then to cut or separate certain sections which form the spikes and fins needed scissors. Cutting with a knife and the pressure is very difficult to do.
4. Bak Plastic
In the process of making fish crackers leather, plastic tub is required for some activities, such as immersion container, a washing container, as container material and as a container product.
Plastic 5.Baskom
In the process of making fish crackers leather, plastic basin used at the time of immersion in a solution of spices, before being processed further.
6. Crusher
To destroy or to smooth the flavor, can be used lumping - pestle, mortar - ulek or blender, depending on the amount of marinade.
7. Basking Tools
For the dry skin of fish can be used nyiru, widik, or winnowing tray (made of woven bamboo). But if you want a faster drying and can be used hyglenis drying device made of aluminum metal. Appliance is equipped with a drying rack made of bamboo buffer intact plugged partially into the ground.
8. Stove
As the hot material in the process of cooking fish skin fish crackers, needed a stove, either kerosene stove, gas stove or electric stove
9. Pan, scoop, Solil
Third tool, necessary in the process of frying fish skin (rambak).
10. Rege / Kalo
In the normal draining, well after the washing process, immersion or penggorangan needed Rege / reply.
11. Plastic Sealer
To be able to close the plastic packaging of fish skin crackers neatly and tightly, it is necessary plastic sealer.
B. Material Requirements
In the process of making fish skin crackers (rambak), take a few kinds of materials as follows:
1. Fish Skin
The skin of fish that can be used as an ingredient in the manufacture of crackers fish skin should be in conditions that meet the requirements both in terms of freshness, thickness and tenacity. The skin of raw fish can be obtained in wet or dry.
2. Speaker Materials / Firming Agent
In order for crackers produced fish skin does not become soggy, just before the frying process done, the skin is raw fish must be made rigid (hard) first by soaking in water whiting. The whiting water can be prepared by dissolving the limestone to taste
3. Spices
In order for crackers rambak generated possess a delicious taste, then in the manufacturing process should be added to some kinds of spices as follows:
a. Salt: 25 grams
b. Garlic: 5 cloves
c. Coriander: 2 teaspoon
d. Acid: 5 grams
e. Water: 250 ml
4. Cooking Oil
Type of cooking oil used for skin mengoreng fish crackers, determine the durability (shelf life) products. Therefore advised to use cooking oil that is produced through a process of purification (generally made by the factory). Cooking oil or coconut oil are traditionally made, has a tendency to more quickly become tengki. This was due, traditional cooking oils are made without going through the purification process first. To produce a good cracker fish skin, in the frying process should be used cooking oil in sufficient quantities banayak, so that everything can be submerged in oil even though oil is used up only a relatively few.
5. Packaging Materials
Dried processed products are packaged, will be able to improve the appearance and simpannya.Hal power is due, because the packaging then the product will become more hygienic, avoid contamination of materials, and not easy to become flaccid again.
C. Production Process
Broadly speaking, processing raw fish skins into leather fish crackers (rambak), can be divided into two stages, namely stage of preparation and processing stages.
1. Preparation Phase
Preparation phase includes two activities, namely the manufacture of whiting and raw material preparation.
Making a.Tahap Kapur Sirih
In principle, whiting is limestone or calcium oxide ynag continuously immersed in water - for about + 7 days, until a smooth puree of lime.
Given that the container which had recently used for the immersion process will be damaged (apat no longer used), after the soaking process is finished, it is advisable to use a container that was no use anymore.
The rare sequence of whiting-making process, can be explained as follows:
1. Prepare a container that is not used anymore but it does not leak
2. Enter limestone sebanayak + 1 kg into the place
3. Pour clean water into the area until sekuruh submerged limestone well (beyond the limit of submerged). A moment later, it would look of the bubbles as in boiling water and limestone will be fragmented. In peritiwa it is possible that the volume of water will shrink, if there is such a case add more water to exceed the limits hingg submerged. Addition of water every day to shrink the volume of water (not submerged limestone look) and continuously until the bubbles do not appear or reappear. No emergence of bubbles indicates that the process of mixing limestone and water have been completed.
4. Save limestone is the result of immersion, for 24 hours. The next day, add more water to exceed the limit of submerged, where it crushed limestone menyembulkan visible above the water surface.
5. Soaking conducted during + 7 days, with each time, the addition of water when the water seemed to shrink.
6. On day 8, usually rendamab limestone has been so whiting, which is marked by changes in texture, from hard rock into soft lime slurry.
For whiting slurry conditions remain soft, should be kept in a state under water. This needs to be done because of whiting that are already dry and harden not be used again.
b.Tahap Raw Material Preparation
Raw material preparation stage consists of selection and separation of activities (sorting) and hardening of the skin of fish (immersion in a solution of whiting). The several factors that need attention and rare sequence of work done in the process of preparation of raw materials, the details are as follows.
Fish Skin 1.Kondisi
Fish skin obtained from some companies, there are still in wet conditions, but some are already provisionally preserved by drying.
The skin of fish in wet conditions can be directly sorted. However, a dried fish skin, must first be soaked for a while until it gets wet like a wet fish skin condition, and then can be processed further
2. Sorting and Cleanup
Sorting activity conducted with the aim to separate the fish skin leather that meets the requirements of the fish that do not qualify (bad quality). In addition, also to separate the skin of fish with other parts of the ending (fin, tail, and stomach contents)
3.Pencucian I and draining
the skins of fish that pass sorting (elected), washed with water until completely clean and then drained.
4.Sanitasi
Special for fish skin mixed with the other part is dirty, not enough washing alone, but need to be sanitized to clean from the contamination of microorganisms. The sanitation was conducted in the following manner:
a. Create a soaking solution of 0.25% chlorine solution (2.5 g per 1 liter of chlorine in water supply). Stir the solution, until all the chlorine dissolves evenly mixed
b. Soak the skin to be sanitized into a chlorine solution for + 1 minute (TIPA 1 liter of 0.25% chlorine solution, can be used to soak the skin of 0.5 kg wet fish)
5. Washing II and draining
After sanitation is done, the fish skin is washed again several times until the smell of chlorine from chlorine solution adhered to the skin can be completely lost. Furthermore, the skin drained.
6. Hardening
Crusting fish is done with the aim that the resulting fish skin cracker will have a rigid texture (dry crispy) after being fried and not easy to become flaccid (java: mlempem) back. Hardening is done by soaking in a solution of fish skin whiting clear for 1 -2 hours.
The way is as follows:
a.Siapkan as much as 10 liters of clean water. Combine whiting by 10 full tablespoons (java: Munjung) into the water and stir until completely dissolved in a solution of water and white as milk.
b. Let the solution some time to settle back on the limestone bottom of the container. Next, carefully separate the clear liquid that is at the top of the solution.
c. Soak the fish skin into a clear solution whiting, for 1-2 hours (for 5 kg of fish skin soaking wet, it takes 10 liters of clear water solution whiting).
7.Pencucian III and draining
After soaking in the solution process whiting is done, the next fish skin that has become stiff washed and rinsed several times, until the smell of chalk attached to the skin is completely lost. Then the fish skin is drained.
8.Penjemuran
Once drained, the fish skin are arranged on top widik or resignation of aluminum and then dried in the sun until kering.Pada during drying, after half-dried, made of fish skin reversal so that drying can occur evenly. If not immediately processed further, should that have been dried fish skins are kept in a state packed in plastic bags and sealed.
2.Tahap Processing
the activities undertaken at this stage of this process is the main activity in the process of making fish skin crackers (rambak). Types of activities in the processing stage of fish skins into leather crackers fish can be explained as follows:
a.Pemotongan and Cleaning
Cutting the fish skin was conducted in order to ensure a uniform shape and size of the dried fish skin. At the time these cuts, as well as possible separation of the other parts are shipped such, fins, tails, spines, and so forth. Cutting should be done using a sharp scissors.
b. Solution Preparation Seasonings
Crackers for the fish skin dihasilkanmemilki tastes delicious, it is necessary to add spice done right before the frying process. To 1 kg of dried fish skin, needed seasoning solution consisting of spices as follows:
White 1.Bawang: 5 cloves
2.Ketumbar: 2 tea spoon
3.Asam: 2 seeds
4.Garam: 10 grams
5.Air: 200 ml
6.Penyedap taste: 2 tablespoons of tea if you want
As for how to make a seasoning solution are as follows:
White 1.Bawang shelled, then destroyed along with cilantro, sour flavor, and salt until completely smooth.
2.Tambahkan water little by little and stirred until the ingredients are ready to use solution.
c. Soaking in a solution Seasonings
Soaking in a solution of fish skin seasoning, can be done for 50-10 minutes (until the seasoning evenly), then removed and drained.
d. Clothes line
Skin that has been spiced fish and drained, arranged neatly on widik or resignation of aluminum and then dried in the sun until completely dry (after 1-2 hours, reversed, until drying can occur evenly.) Once dry, the skin of these fish can be fried immediately, or if it will be saved first must be packed in plastic bags and sealed.
e. Frying pan
skin before frying fish is done, put the device in advance penggorengan.Penggorengan carried out under conditions that many oil and heat. Once the fish is cooked and the skin becomes crisp fish skin (rambak), then removed from the pan and drained. Once cool, packed in plastic jars or plastic bags and sealed.
D. Packaging
Product packaging is the container or wrapping products. The goal is as follows:
1. Protecting Products
With packaging, the product will be protected from various kinds of pollutants such as dust, liquid / vapor water, microorganisms and so on, which can cause deterioration in product quality.
2. Product preserve
Products are packaged crackers fish skin and closed meetings, not easy to become mlempem. This is done in order to prolong the shelf life of products.
3. Secure and Facilitate Distridusi
Products are packaged to avoid friction (vibration) and physical pressure (collision) during the distribution process, so it can safely get to tujuan.Dengan thus allowing to extend the reach of its marketing territory.
4. Improving the Quality of skilled
Basically, consumers will be more interested in products that are packaged neatly with the appearance of a clean and tidy menawan.Kemasan will generate images or identical with a quality product.
From : http://bisnisukm.com/pembuatan-rampak-kulit-ikan.html
Product Innovation Abon
Indonesian territory that is dominated by a vast ocean waters is evidence of Indonesia's marine wealth potential that is not only rich in flavor, but also full of nutritional compounds and non-nutrients that can improve the performance of the body's metabolic processes or slow down the deterioration of the organs of the body (known as the food functional). It is only logical if the food products we are many in suguhi with various kinds of processed sea.
Japanese nation is one example of people who strongly colored food culture food from the sea. Technology is rapidly growing processing process produces a high diversity of products, in addition to the preservation function as a functional food. The high diversity of this product provides an alternative food choices that favored especially by children. Examples of processed foods fish favored japanese kids are kamaboko and furikake. Furikake is a Japanese food seasoning in the form of grain, flour, or fibrous. This seasoning sprinkled over rice and eaten as a side dish. Furikake is processed that is durable and practical consumed as a side dish, as it can be eaten without prior treatment. Furikake not made any wish to be eaten, but made at once in large quantities and eaten a little bit later on.
Actually, in Indonesia, the products that are similar to furikake, which is shredded, which has been started from material processed fish and not just beef. However, different from that dominated by shredded meat (fish or land animals) with only one kind of flavor, then dried processed fish furikake is formulated or mixed in an interesting way with a variety of other ingredients such as sesame, seaweed, soybean, and dry vegetables (type material mixtures can be anything).
Formulation of fish with other ingredients besides improving the overall nutritional value of products also increase the attractiveness in appearance because of the resulting product with an attractive color combination. Imagine a combination of colors created from shredded brown, seaweed green, yellow soybeans, dried carrots orange and others. Maybe this is the key that caused furikake can attract the eyes of the children. Maybe we can learn from Japan, what if we shredded also formulated with other materials as is done in furikake. Surely it would be more interesting for the children of Indonesia. It also could be one of diversification of product innovation shredded the opportunity to become a business. Simple construction, the first is to make shredded and then formulate with other ingredients desired.
* Shredded Making Process
1. Boiling fish with lemongrass and bay leaves for 10 minutes, after the soft meat fish-Suir disuir
2. Adding a mixture of spices consisting of onion, garlic, brown sugar, coriander, galangal and salt are all dissolved into the coconut milk to 200 grams of fish flesh Suir.
3. Heat the coconut milk mixture until slightly dry.
4. Add cooking oil and continue heating until dry and lightly browned shredded.
5. After the heating stage in the manufacture of finished shredded, shredded that still contain oil and then squeezed with a cloth or other means of presses to obtain dried shredded.
* Formulation Furikake
Once shredded so, then continued with memformulasikannya with other materials.
Example formulation:
1. shredded
2. sesame
3. soybean
4. dried seaweed / nori
5. Dried vegetables (carrots)
Judging from the health aspect, furikake practically a diet rich in nutrients and can be categorized as functional materials. How not, the combination of ingredients - the constituent materials contain different nutrients so that they can complement each other.
Fish contain 18 percent protein consisting of essential amino acids that are not damaged at the time of cooking. 10-20 percent fat content of fat is easily digested and can be directly used by the body's tissues. Vitamins are present in fish are also different kinds, namely vitamins A, D, Thiamin, Riboflavin, and Niacin. Fish also contain minerals that approximately the same number with the minerals present in milk such as calcium, phosphorus, will be higher than the milk.
Sesame seeds which are formulated functional foods rich in antioxidants that keep sesamolinol sesaminol and fats remain in a form that is not oxidized, containing 50-53% vegetable oil, 20% protein, 7-8% crude fiber, 15% residue-free nitrogen, and 4 0.5 to 6, 5% ash and vitamin E.
The content of seaweed is an essential mineral (iron, iodine, aluminum, manganese, calcium, soluble nitrogen, phosphorus, sulfur, chlorine. Silicon, rubidium, strontium, barium, titanium, cobalt, boron, copper, potassium, and other elements ), nucleic acids, amino acids, proteins, minerals, trace elements, flour, sugar and vitamins A, D, C, DE, and K. Soybeans have a very good nutritional value and has enough vitamins and minerals. Soy protein content is high, reaching 35.6% (dry weight), even at the protein level of superior varieties can reach 40% - 43%. While carrots are rich in vitamin known that it is important to maintain eye health.
From : http://bisnisukm.com/produk-inovasi-abon.html
Japanese nation is one example of people who strongly colored food culture food from the sea. Technology is rapidly growing processing process produces a high diversity of products, in addition to the preservation function as a functional food. The high diversity of this product provides an alternative food choices that favored especially by children. Examples of processed foods fish favored japanese kids are kamaboko and furikake. Furikake is a Japanese food seasoning in the form of grain, flour, or fibrous. This seasoning sprinkled over rice and eaten as a side dish. Furikake is processed that is durable and practical consumed as a side dish, as it can be eaten without prior treatment. Furikake not made any wish to be eaten, but made at once in large quantities and eaten a little bit later on.
Actually, in Indonesia, the products that are similar to furikake, which is shredded, which has been started from material processed fish and not just beef. However, different from that dominated by shredded meat (fish or land animals) with only one kind of flavor, then dried processed fish furikake is formulated or mixed in an interesting way with a variety of other ingredients such as sesame, seaweed, soybean, and dry vegetables (type material mixtures can be anything).
Formulation of fish with other ingredients besides improving the overall nutritional value of products also increase the attractiveness in appearance because of the resulting product with an attractive color combination. Imagine a combination of colors created from shredded brown, seaweed green, yellow soybeans, dried carrots orange and others. Maybe this is the key that caused furikake can attract the eyes of the children. Maybe we can learn from Japan, what if we shredded also formulated with other materials as is done in furikake. Surely it would be more interesting for the children of Indonesia. It also could be one of diversification of product innovation shredded the opportunity to become a business. Simple construction, the first is to make shredded and then formulate with other ingredients desired.
* Shredded Making Process
1. Boiling fish with lemongrass and bay leaves for 10 minutes, after the soft meat fish-Suir disuir
2. Adding a mixture of spices consisting of onion, garlic, brown sugar, coriander, galangal and salt are all dissolved into the coconut milk to 200 grams of fish flesh Suir.
3. Heat the coconut milk mixture until slightly dry.
4. Add cooking oil and continue heating until dry and lightly browned shredded.
5. After the heating stage in the manufacture of finished shredded, shredded that still contain oil and then squeezed with a cloth or other means of presses to obtain dried shredded.
* Formulation Furikake
Once shredded so, then continued with memformulasikannya with other materials.
Example formulation:
1. shredded
2. sesame
3. soybean
4. dried seaweed / nori
5. Dried vegetables (carrots)
Judging from the health aspect, furikake practically a diet rich in nutrients and can be categorized as functional materials. How not, the combination of ingredients - the constituent materials contain different nutrients so that they can complement each other.
Fish contain 18 percent protein consisting of essential amino acids that are not damaged at the time of cooking. 10-20 percent fat content of fat is easily digested and can be directly used by the body's tissues. Vitamins are present in fish are also different kinds, namely vitamins A, D, Thiamin, Riboflavin, and Niacin. Fish also contain minerals that approximately the same number with the minerals present in milk such as calcium, phosphorus, will be higher than the milk.
Sesame seeds which are formulated functional foods rich in antioxidants that keep sesamolinol sesaminol and fats remain in a form that is not oxidized, containing 50-53% vegetable oil, 20% protein, 7-8% crude fiber, 15% residue-free nitrogen, and 4 0.5 to 6, 5% ash and vitamin E.
The content of seaweed is an essential mineral (iron, iodine, aluminum, manganese, calcium, soluble nitrogen, phosphorus, sulfur, chlorine. Silicon, rubidium, strontium, barium, titanium, cobalt, boron, copper, potassium, and other elements ), nucleic acids, amino acids, proteins, minerals, trace elements, flour, sugar and vitamins A, D, C, DE, and K. Soybeans have a very good nutritional value and has enough vitamins and minerals. Soy protein content is high, reaching 35.6% (dry weight), even at the protein level of superior varieties can reach 40% - 43%. While carrots are rich in vitamin known that it is important to maintain eye health.
From : http://bisnisukm.com/produk-inovasi-abon.html
Making Meatballs Fish
A. Raw Materials
Terms of raw materials (fish), the most important is freshness. The more fresh fish is used, the better the quality of the resulting meatballs. Various types of fish used to make meatballs, especially thick and fleshy fish that have the power of elasticity, such as mackerel, snapper, swordfish, bloso, yellow tail and others. In addition to the raw material from fresh fish, meatballs can also be made of semi-finished products that are already known Suzimi (mashed fish meat).
B. Additive
Additional materials are making fish ball of tapioca flour and spices with the following composition:
- Tapioca 10-15%
- Salt 2-3%
- Pepper 0.5%
- Garlic 2%
- Spices cooked 0.75% (if preferred)
C. Making way
1. If used raw material from fresh fish, it is necessary to separate the meat from the bones and prickly manner lengthwise slit in the back to split.
2. Take the meat by rubbing with a spoon
3. Clean debris from the meat components that are not in want (skin, spines and bones)
4. Who salt solution (brine) with a comparison between the cold water, ice and fish is 4: 1: 1 and the salt concentration from 0.2 to 0.3%
5. Soak crushed fish meat in the solution for 15 minutes while stirred
6. Dispose if arising fat floating on the surface
7. Perform pressing / pemerasaan using gauze
8. Make the process of immersion is as much as 2-3 times
9.Lumatkan fish meat is pounded by the lumping meat grinder or use a tool with a given salt (2-3%)
10.Haluskan spices into the meat while diuleni creamed tapioca and enter little by little
11. Stir the mixture until homogeneous and not sticky at hand
12. To improve the elasticity of egg white may be given one point for every 1 kg of dough
13. Perform printing by making small balls with the way the dough is placed in the palm of his hand, clenched-fist, and then pressed so that the balls will come out the meatballs from the sidelines and forefinger
14. Meatballs balls out of the fist was removed with a spoon and slightly flattened
15. Put it in warm water (temperature + 40 C) leave for 20 minutes
16. Boil in boiling water until the meatballs have been floated as a sign of mature
17. Lift the meatballs that have been cooked and put into cold water (ice water) + 15 mins
18. Remove and drain
D. Presentation
Meatball data presented in the form of fish stew with a sauce or fried as a snack. If presented in the form of soup broth needs to be prepared by boiling the remains of weeding such as head, bone, and then given flavor that has been smoothed (pepper, garlic and salt)
While the soup flavoring spices, among others, fried onions, tongcai, tomato sauce, chili / chili sauce, soy sauce, vinegar, vegetable caisin.
From : http://bisnisukm.com/pembuatan-bakso-ikan.html
Terms of raw materials (fish), the most important is freshness. The more fresh fish is used, the better the quality of the resulting meatballs. Various types of fish used to make meatballs, especially thick and fleshy fish that have the power of elasticity, such as mackerel, snapper, swordfish, bloso, yellow tail and others. In addition to the raw material from fresh fish, meatballs can also be made of semi-finished products that are already known Suzimi (mashed fish meat).
B. Additive
Additional materials are making fish ball of tapioca flour and spices with the following composition:
- Tapioca 10-15%
- Salt 2-3%
- Pepper 0.5%
- Garlic 2%
- Spices cooked 0.75% (if preferred)
C. Making way
1. If used raw material from fresh fish, it is necessary to separate the meat from the bones and prickly manner lengthwise slit in the back to split.
2. Take the meat by rubbing with a spoon
3. Clean debris from the meat components that are not in want (skin, spines and bones)
4. Who salt solution (brine) with a comparison between the cold water, ice and fish is 4: 1: 1 and the salt concentration from 0.2 to 0.3%
5. Soak crushed fish meat in the solution for 15 minutes while stirred
6. Dispose if arising fat floating on the surface
7. Perform pressing / pemerasaan using gauze
8. Make the process of immersion is as much as 2-3 times
9.Lumatkan fish meat is pounded by the lumping meat grinder or use a tool with a given salt (2-3%)
10.Haluskan spices into the meat while diuleni creamed tapioca and enter little by little
11. Stir the mixture until homogeneous and not sticky at hand
12. To improve the elasticity of egg white may be given one point for every 1 kg of dough
13. Perform printing by making small balls with the way the dough is placed in the palm of his hand, clenched-fist, and then pressed so that the balls will come out the meatballs from the sidelines and forefinger
14. Meatballs balls out of the fist was removed with a spoon and slightly flattened
15. Put it in warm water (temperature + 40 C) leave for 20 minutes
16. Boil in boiling water until the meatballs have been floated as a sign of mature
17. Lift the meatballs that have been cooked and put into cold water (ice water) + 15 mins
18. Remove and drain
D. Presentation
Meatball data presented in the form of fish stew with a sauce or fried as a snack. If presented in the form of soup broth needs to be prepared by boiling the remains of weeding such as head, bone, and then given flavor that has been smoothed (pepper, garlic and salt)
While the soup flavoring spices, among others, fried onions, tongcai, tomato sauce, chili / chili sauce, soy sauce, vinegar, vegetable caisin.
From : http://bisnisukm.com/pembuatan-bakso-ikan.html
Strait of Solo, Java Special Steak
Solo Strait is one of the typical food in the city of Solo. Solo Strait, also known as Java steak that had been modified for typical with the tongue of the Solo which is actually an adaptation by the citizens of Kraton Solo, to the food in question bestik lon beefsteak. Its contents consist of rather thin sliced beef, about 6-7mm, size 15cm x 7cm. The meat is cooked like a stew. Besides meat, comes with fries. The contents of green beans and carrots are sliced fresh tomatoes rebus.Sepotong. Then the leaves and pickled cucumber salad. There is also a hard-boiled eggs, egg whites living part only. Yellow, cooked separately, mixed with mustard. All this material is sprinkled with a little taste sweet brown sauce. To provide a sense of kremes, do not forget to add potato chips. Egg yolk mixed with mustard makes this dish different from the stew.
For beans and carrots that are essentially tasteless plain taste, before serving with butter sauteed onions, tomato slices and pepper. Potatoes are served as a producer of carbohydrate accidentally sliced thin for quick cooked when fried.
Solo cuisine was later expanded to Jakarta, and present a hometown flavor menu. Strait words reminiscent of the salad and steak or biefstuk. Strait, he said to the origin of which is then spoken strait Salad. Similarly, the pronounced biefstuk into steak.
Enjoy doing a lot of people in Jakarta lifestyle that most diets do. Because strait is also a Solo. In addition it seems that do not feel sick, according to the audience was for the fresh-to soon, it was also modified to be acceptable to society at large, but does not eliminate the taste that has become his trademark.
Fresh flavor that comes from the sweet and sour blend of solo strait. The sweetness comes from brown gravy-like stew. While the sour taste of mustard yellow. Pinch of mustard are usually placed at the edge of the plate containing vegetables and meat. After mustard mixed with a sauce, then taste sweet, sour, and delicious Strait Solo show. Other materials from the Strait of Solo is almost like a salad. If a salad made mainly vegetables or fruits that are sauces with a variety of flavors, in the Strait of Solo there are green beans, boiled carrots, sliced pickled cucumbers, boiled potatoes, dried potatoes, slices of fresh tomato and some lettuce leaves.
Later still added in a typical piece of beef and chicken eggs. As a complement and then add thinly sliced red onion as a refresher. After that just watered gravy. Mustardnya itself is made of mayonnaise, potatoes, boiled egg yolk or wheat. Previously, the dough ingredients in mayonnaise also been made in such a way that affects the sense of the Strait of Solo. Although only a pinch of mustrad, an important influence on the taste of the Strait of Solo.
Business success with culinary offerings are obviously very unique and certainly open business opportunities in other cities than in Solo. Foods derived from a small town, but has a component of high taste and a very attractive dish that can compete with internationally comparable food. Solo Strait is suitable for the complete list of menus ranging from street stalls to five-star restaurant or a hotel. When you come to Solo, can easily find it on the culinary side of the road, in cafes tent with prices starting at USD $ 7000.00 only. Quite affordable indeed, and you also have to enjoy steak typical Javanese Strait known as Solo.
Material:
500 g of meat has in, cut crosswise fiber
6 pcs red onion, thinly sliced
4 tablespoons soy sauce
1 pc tomatoes, diced
1 cm cinnamon
2 cloves cloves
¼ cut nutmeg
2 tablespoons margarine
250 ml water
Blend:
5 cloves garlic
1 tsp pepper
½ teaspoon salt
Complement:
200 gr green beans, cut into 3 cm, boiled until cooked
200 g carrots, cut into 3 cm, boiled until cooked
4 white hard-boiled eggs, sliced long
Sauce:
4 egg yolks, mashed
Liquid margarine 150 gr
3 tablespoons lime juice
1 tablespoon granulated sugar
1 teaspoon salt
Method:
Beef steak: melt margarine, saute onion until softened, put spices, after the fragrant, put the meat, cloves, nutmeg, cinnamon and water, cook until meat is tender.
After the meat is tender add the soy sauce and tomatoes, cook until thickened, remove, set aside.
Sauce: Mix all sauce ingredients until blended.
How to serve: to prepare dinner plate, put lettuce, place the meat, give boiled vegetables, boiled egg whites, pour sauce, sajik
Presenting Strait Solo
1. Arrange vegetables, potato chips, and boiled eggs on a plate
2. Place steak pieces and pour the gravy tongue
3. Add one tablespoon of mayonnaise on top of salad
4. Serve
When eating a solo passage usually all the ingredients mixed. At least stir together mayonnaise sauce. Mayonnaise serves to thicken and add flavor to the gravy.
Perhaps, although his name Strait of Solo, this dish is actually an adaptation of the steak version of the lady and young girl in the colonial Dutch, not the salad as usual appeared in the Western diet. Usually on the first colonial era, Strait Solo eaten in between after lunch until dinner. Because strait is eaten for digado Solo (do not use rice-red), so just to snack only.
From : http://bisnisukm.com/selat-solo-steak-khas-jawa.html
For beans and carrots that are essentially tasteless plain taste, before serving with butter sauteed onions, tomato slices and pepper. Potatoes are served as a producer of carbohydrate accidentally sliced thin for quick cooked when fried.
Solo cuisine was later expanded to Jakarta, and present a hometown flavor menu. Strait words reminiscent of the salad and steak or biefstuk. Strait, he said to the origin of which is then spoken strait Salad. Similarly, the pronounced biefstuk into steak.
Enjoy doing a lot of people in Jakarta lifestyle that most diets do. Because strait is also a Solo. In addition it seems that do not feel sick, according to the audience was for the fresh-to soon, it was also modified to be acceptable to society at large, but does not eliminate the taste that has become his trademark.
Fresh flavor that comes from the sweet and sour blend of solo strait. The sweetness comes from brown gravy-like stew. While the sour taste of mustard yellow. Pinch of mustard are usually placed at the edge of the plate containing vegetables and meat. After mustard mixed with a sauce, then taste sweet, sour, and delicious Strait Solo show. Other materials from the Strait of Solo is almost like a salad. If a salad made mainly vegetables or fruits that are sauces with a variety of flavors, in the Strait of Solo there are green beans, boiled carrots, sliced pickled cucumbers, boiled potatoes, dried potatoes, slices of fresh tomato and some lettuce leaves.
Later still added in a typical piece of beef and chicken eggs. As a complement and then add thinly sliced red onion as a refresher. After that just watered gravy. Mustardnya itself is made of mayonnaise, potatoes, boiled egg yolk or wheat. Previously, the dough ingredients in mayonnaise also been made in such a way that affects the sense of the Strait of Solo. Although only a pinch of mustrad, an important influence on the taste of the Strait of Solo.
Business success with culinary offerings are obviously very unique and certainly open business opportunities in other cities than in Solo. Foods derived from a small town, but has a component of high taste and a very attractive dish that can compete with internationally comparable food. Solo Strait is suitable for the complete list of menus ranging from street stalls to five-star restaurant or a hotel. When you come to Solo, can easily find it on the culinary side of the road, in cafes tent with prices starting at USD $ 7000.00 only. Quite affordable indeed, and you also have to enjoy steak typical Javanese Strait known as Solo.
Material:
500 g of meat has in, cut crosswise fiber
6 pcs red onion, thinly sliced
4 tablespoons soy sauce
1 pc tomatoes, diced
1 cm cinnamon
2 cloves cloves
¼ cut nutmeg
2 tablespoons margarine
250 ml water
Blend:
5 cloves garlic
1 tsp pepper
½ teaspoon salt
Complement:
200 gr green beans, cut into 3 cm, boiled until cooked
200 g carrots, cut into 3 cm, boiled until cooked
4 white hard-boiled eggs, sliced long
Sauce:
4 egg yolks, mashed
Liquid margarine 150 gr
3 tablespoons lime juice
1 tablespoon granulated sugar
1 teaspoon salt
Method:
Beef steak: melt margarine, saute onion until softened, put spices, after the fragrant, put the meat, cloves, nutmeg, cinnamon and water, cook until meat is tender.
After the meat is tender add the soy sauce and tomatoes, cook until thickened, remove, set aside.
Sauce: Mix all sauce ingredients until blended.
How to serve: to prepare dinner plate, put lettuce, place the meat, give boiled vegetables, boiled egg whites, pour sauce, sajik
Presenting Strait Solo
1. Arrange vegetables, potato chips, and boiled eggs on a plate
2. Place steak pieces and pour the gravy tongue
3. Add one tablespoon of mayonnaise on top of salad
4. Serve
When eating a solo passage usually all the ingredients mixed. At least stir together mayonnaise sauce. Mayonnaise serves to thicken and add flavor to the gravy.
Perhaps, although his name Strait of Solo, this dish is actually an adaptation of the steak version of the lady and young girl in the colonial Dutch, not the salad as usual appeared in the Western diet. Usually on the first colonial era, Strait Solo eaten in between after lunch until dinner. Because strait is eaten for digado Solo (do not use rice-red), so just to snack only.
From : http://bisnisukm.com/selat-solo-steak-khas-jawa.html
Business Success With Serving Culinary
Culinary business is a business that will never die, even this business continues to grow rapidly in line with consumer demand continues to grow. Moreover, serving culinary enthusiasts who continue to hunt for places where a unique and exciting culinary create culinary businesses competing in this business.
Culinary businesses will continue to run smoothly because the products on sale is a necessity "belly" that must be met each time by a human. This culinary business can be run with several classes, from street hawkers as offers various snacks and light snacks or even ice beverages and all kinds of tent stalls, cafes, restaurants, to restaurants.
Judging from the resulting profits, business success with culinary dish is quite promising because it generally produced big profits. Call it a name such as, McDonalds, KFC, JCO, Ny.Suharti Fried Chicken Restaurant, Ayam Bakar Wong Solo, and various other food paradise. They reap substantial profits from food only selling them until eventually opened branches in several locations to meet market demand. Tempted not to see their success?
However, managing the culinary business is not easy and many challenges that must go through. No wonder so many culinary business ventures collapsed because it was unable to compete with rivals in the culinary world. In fact there is no time to taste the pleasure of reaping a profit in the culinary field. If you are interested in opening a business or culinary, look at some tips culinary business following a successful opening for your business prosper and increasingly in demand.
BASIC NEEDS
1. Parking Lot Area
2. Placement
3. Design Place
4. Price
5. Service
Additional NEEDS
* Always provide a toilet, sink, paper towels, toothpicks, ashtrays, hand washing soap in your restaurant
* Ensure that the tissue is at the dinner table is a special tissue to eat, and never use toilet paper or paper towels beauty
* Choose liquid soap rather than bar soap that makes visitors uncomfortable even
* Add the feel of music to suit tastes placement and your market share
* Always clean the tables after customers leave, and do not let the messy desk too long. However, it should be observed, too, clean the tables after the customers really are finished with the menu.
ADVERTISING NEEDS
* Promotion of the most effective and not a lot of money is the promotion of the "mouth to mouth" through various media, both print (banners, newspapers, magazines, flyers, posters, pamphlets), or electronic (internet, TV, radio, SMS)
* Ensure that in the ad you serve, you provide information that is clear and not deceptive for consumers are not disappointed
* Create a promo or promo menu for a special day to add interest visitors come to your restaurant
* The uniqueness of a culinary business is necessary to attract the customer.
Friendliness, patience and great attention to the consumer will always add value to a very big bonus for you. Give a smile and do not forget to say thanks.
from : bisnisukm.com
Culinary businesses will continue to run smoothly because the products on sale is a necessity "belly" that must be met each time by a human. This culinary business can be run with several classes, from street hawkers as offers various snacks and light snacks or even ice beverages and all kinds of tent stalls, cafes, restaurants, to restaurants.
Judging from the resulting profits, business success with culinary dish is quite promising because it generally produced big profits. Call it a name such as, McDonalds, KFC, JCO, Ny.Suharti Fried Chicken Restaurant, Ayam Bakar Wong Solo, and various other food paradise. They reap substantial profits from food only selling them until eventually opened branches in several locations to meet market demand. Tempted not to see their success?
However, managing the culinary business is not easy and many challenges that must go through. No wonder so many culinary business ventures collapsed because it was unable to compete with rivals in the culinary world. In fact there is no time to taste the pleasure of reaping a profit in the culinary field. If you are interested in opening a business or culinary, look at some tips culinary business following a successful opening for your business prosper and increasingly in demand.
BASIC NEEDS
1. Parking Lot Area
2. Placement
3. Design Place
4. Price
5. Service
Additional NEEDS
* Always provide a toilet, sink, paper towels, toothpicks, ashtrays, hand washing soap in your restaurant
* Ensure that the tissue is at the dinner table is a special tissue to eat, and never use toilet paper or paper towels beauty
* Choose liquid soap rather than bar soap that makes visitors uncomfortable even
* Add the feel of music to suit tastes placement and your market share
* Always clean the tables after customers leave, and do not let the messy desk too long. However, it should be observed, too, clean the tables after the customers really are finished with the menu.
ADVERTISING NEEDS
* Promotion of the most effective and not a lot of money is the promotion of the "mouth to mouth" through various media, both print (banners, newspapers, magazines, flyers, posters, pamphlets), or electronic (internet, TV, radio, SMS)
* Ensure that in the ad you serve, you provide information that is clear and not deceptive for consumers are not disappointed
* Create a promo or promo menu for a special day to add interest visitors come to your restaurant
* The uniqueness of a culinary business is necessary to attract the customer.
Friendliness, patience and great attention to the consumer will always add value to a very big bonus for you. Give a smile and do not forget to say thanks.
from : bisnisukm.com
Langganan:
Komentar (Atom)