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