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
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