Fish Sauce

fish sauce is a liquid obtained from fermented fish with salt. Fish sauce is usually used as a spice for cooking, dipping seafood, and food of the East, made by fishermen along the Asean countries. Name of fish sauce in Asean countries is also different (Indonesia: paste; Thailand: nam pla, Philippines: patis; Japan: shottsuru, and Vietnamese: nước MAM). The uniqueness of the characteristics of fish sauce is a salty taste and smell of fish.

Fish sauce in many countries
In Vietnam fish sauce (nouc mam) made with salted small fish that have been mashed by hand and stored in containers of soil, then planted in soil for 3 to several months. One liter nouc mam good quality containing 15.85 grams of total nitrogen (11.15 grams of organic nitrogen and 5 grams of amino nitrogen), 270 grams of sodium chloride, 0.5 grams of CaO. In addition, containing methyl ketone nauc high fever that causes smelled like cheese, amino acids, bases and volatile acids, as well as histamine.
In the Philippines, fish sauce is made using small pieces of fish and fish shrimp (Atya sp). Manufacturing process is the same as nouc fever, although less complete, and without the need for time considerations. Patis is made by partially drying the moisture content in the fermentation with the boil.
In the Thai fish sauce (nam pla) is made from fish Clupeidae and can also be of small fish. Manufacturing process is the same as nouc fever but is usually much simpler with curing time of 6 months, even 2-3 years is recommended to produce a better product. The approach is, 1 kg of fish would produce 1 liter of nam-pla. In some areas of Thailand, nam-pla also sometimes made from freshwater fish.
In Japan, shottsuru prepared from sardines, herring or the remnants of fish processing waste. Making almost the same as any other fish sauce manufacture. The addition of antioxidants has also been recommended in the product to prevent ketengikan. While in Indonesia paste made by cooking and fermentation liquid mengkonsentratkan salted fish that has been mentioned with adding a little flour. The products are usually of low quality fish sauce products compared with countries in Southeast Asia because the ratio of nitrogen and salts rather low.
Processing
During the fermentation process of hydrolysis of fish tissues by enzymes produced by microorganisms. The role of these enzymes are as polypeptide-polypeptide bond-breaking becomes more simple bond. Microorganisms that develop during fermentation of fish is not fully known. Nevertheless predicted the kinds of lactic acid bacteria such as Laucosotic mesenterides, Pediococccus cerevisiae and Lactobacillus plantarum to grow. Several types of yeast are also expected to join growing in fermentation.
The process of salting on the traditional fish processing will cause the loss of fish protein by 5%, depending on salinity and duration of salting, it is recommended for salt that is added does not exceed 40 parts by weight of the fish. Cooking at 95-100 ℃ to reduce the digestibility of protein and amino acids. In addition, soluble proteins, peptides with low molecular weight, and free amino acids can be dissolved in boiling water, so that the boiling should be under 100 ℃. Excessive heating (above 90 ℃ repeatedly) can cause the formation of H2S which damage the flavor and reduce the availability of cysteine in the product. In addition, heating also causes the Maillard reaction between amino compounds by reducing sugars which form the melanoidin, a brown polymer which lowers the value of the product appearance. Also occur because the browning reaction between proteins, peptides, and amino acids by the decomposition of fat. This reaction can reduce the nutritional value of fish protein by lowering the value of digestibility and availability of amino acids, especially lysine.
In general, processing salted fish sauce is the fish that have been mashed, then stored in a sealed container for 3 to several months. Furthermore, the resulting liquid is filtered to get pulp-free fish sauce, then packed in sterile bottles and pasteurized. [Edit] Another alternative manufacture of fish sauce
Making fish sauce is traditionally require relatively long time. Protease-producing microorganism adaptation takes a long time to be able to live in a state of high salinity environment and other abnormal conditions.
Engineering addition of proteolytic enzymes before fermentation can shorten the time of manufacture of fish sauce. In case this is not needed anymore time adaptation of microorganisms to produce enzymes that can hydrolyze proteins.
High prices are pure proteolytic enzymes become constraints to produce fish sauce is quick, easy and inexpensive. But by making use of papaya latex and pineapple fruit extract has been able to replace the role of proteolytic enzymes which were pure.
In papaya fruit latex have often called proteolytic enzymes papain. Papain has a high capacity to hydrolyze proteins. In the food industry, papain is quite widely used among others to maintain the freshness of beer, softening the meat and remove the protein in food. while the pineapple fruit, particularly pineapple too young there are other proteolytic enzymes bromelin. Its ability to hydrolyze the protein is also not much different from papain.
But the problem, the resulting fish sauce flavor and color are far different from the fish sauce is traditionally

made, although not much different nutritional content.

Benefits of Date Palm Fruit

Dates are not only enjoyable when breaking fast. The fruit that comes from these Arab countries turned out to save a lot of benefits to health. What are the implications for health in terms of modern medical?
Nutrient Composition of Substances
Dates when viewed from the composition of meat is largely composed of carbohydrates in the form of sugar glucose or fruktusa so sweet.
In the meat dates contain a high carbohydrate as much as 70% after drying. While that is still wet and ripe dipohon contain carbohydrates as much as 60%.
In addition to carbohydrates, dates are also concentrated sources of vitamins and essential minerals that are useful for the health of the body, such compositions include vitamin A, vitamin B complex, a little vitamin C, Riboflavin, Niacin, Thiamine and contain minerals consisting of Iron, Magnesium, Calcium and the most of the potassium. It also contains lots of fiber that can help the digestive process so that bowel movements become smooth.
Vitamin A and Niacin: play a role in shaping and maintaining healthy skin. Riboflavin and Niacin: help energy production from food processing. Thiamin: to help release energy from carbohydrates and also important for nerve cells. Niacin: maintain normal nerve function. Glucose: This is the type of simple sugar found in the body
Fructose: sugar contained in most fruits. These sugars are not harmful to health because the processed natural.
Like sugar in general, fructose is easily digested and absorbed by the body. For those fasting, it is suitable dates consumed when breaking to restore the lost energy quickly after a day of fasting. Especially with regard to potassium: an essential nutrient for the functioning of the body, especially heart and blood vessels. The function of this mineral makes the heartbeat more regular, activate muscle contraction and helps regulate blood pressure.
Potassium content is very prominent in the date palm is good for people with hypertension. This is expected for the contraction and relaxation of blood vessels is good, so it is not easily broken
Dates also contain effects like Salicylates. Where is the substance that is contained in the aspirin component that has a function to reduce and relieve pain and fever. In addition, aspirin may also prevent blood clotting, anti-inflammatory and anti pain Dates also contain a hormone called Potuchin can make contractions in blood vessels in uterus and muscles when given to women who just gave birth to prevent postpartum hemorrhage.

TEMPE (Tempeh) : Indonesian Food

Nuts and seeds such as soybeans, peanuts, beans winged bean, koro, coconut and other food ingredient and protein source vegetable fat is a very important role in life. Amino acids protein contained in animal protein is not as complete, but the addition of other ingredients such as sesame, corn or groats are very good to maintain the balance of these amino acids.
Nuts and tubers quickly once exposed to mold (aflatoxin) so easy to become withered and rotten. To overcome this problem, material needs to be preserved. Can be either food processed products such as chips, tofu and tempeh, and beverages such as milk powder and soybean.
Soy protein contains 35% even at the level of superior varieties protein can reach 40-43%. Compared with rice, corn, cassava flour, green beans, meat, fresh fish, and eggs, soybeans have a higher protein content, nearly matching the levels dried skim milk protein.
When a person is not allowed or can not eat meat or protein source other animal, the protein requirement of 55 grams per day can be met with foods derived from the 157.14 grams of soy. Soybeans can be processed into: tempeh, tempeh crisps, tofu, soy, milk, and others. The processing of soybeans into a variety of food on generally a simple process, and equipment used enough with the tools commonly used in the household, except machinery peelers, grinders, and mold.
Table 1. Soybean composition per 100 grams Materials
COMPONENTS                        Content (%)
Protein                                            35-45
Fat                                                  18-32
Carbohydrate                                  12-30
Water                                                 7

Table 2. Comparison Between Soy Protein Levels With Multiple Materials Other Food
FOOD INGREDIENTS
PROTEIN                                     (% WEIGHT)
Dried skim milk                                     36,00
Soybean                                                35,00 Green beans                                          22,00
Meat                                                     19,00
Fresh Fish                                             17,00
Chicken Eggs                                        13,00
Corn                                                     13,00
Rice                                                        9,20
Cassava flour                                          6,80  Making tempeh is traditionally typically use tempeh flour dried in the sun. Now there tempe also that use tempeh.
 

Some things to note on the preparation for tempe good results are obtained: 1) Soybeans have chosen a good (not bad) and not dirty; 2) Water should be clear, odorless and contains no germs of disease; 3) How the process should be clean; 4) Seeds tempe (tempeh) must be selected that are still active (when crushed form a fine grain or not to clot).

Cheese Technology

Cheese, is one of the food products produced from milk processing. How to make milk is to agglutinate using a material called rennet. "Rennet" calf (Calf Rennet) is a group of enzymes obtained from the stomachs of calves and useful to break down milk proteins, so that separated between solids (cheese) and liquid (whey). 

Rennet is produced from the stomach of a calf, containing protease enzymes to digest cow's milk drunk by the calf. Therefore, most content on the calf rennet is still nursing the new age of 2 to 3 days. 

To get the best of rennet, then there is no other way except to kill infants newly born calf, then dissect the contents of her stomach and took part extracted rennet stomach for it.

So, a baby cow just felt that life had to have met his end too early!. 

Cheese-making technology in this way turned out to have been used since hundreds of years ago, how about the number of calves have been slaughtered by humans to get a piece of this cheese? 

Intake of calf rennet had invited criticism from various circles. The animal lovers protesting against this activity and consider it as an action beyond propriety. Moreover, it is done on the new-born baby animals, thus unethical according to their goggles. 

Besides the excessive exploitation of the calf, along with the increasing needs of rennet, also threaten the survival of the cattle population in some countries. 

Murder of a young cow in a large number of cattle population has been threatened in several European countries in the 70s. Regardless of the controversy over the use of calf rennet in the making, in terms of halalness it also invites its own vulnerability. Because not all anaksapi were slaughtered according to Islamic law. If calves are not slaughtered Islamically, then rennet produced will also be forbidden, because the ruling on the same carcass. When rennet was used to agglomerate the milk into cheese, the cheese dihasilkannyapun would be unlawful. This makes the cheese and whey products to be critical in terms of halalness and must be seen very well, whether he uses rennet halal or not. 

Given the various problems associated with beef rennet (calf rennet), both related to raw materials and aspects of continuity halalness, currently cheese makers have started to develop and use microbial rennet (rennet derived from microbes). Microbial rennet is produced from a specific microbial fermentation process that can produce the enzyme rennet. With this microbial process productivity can be increased without having to experience the raw material constraints. 

Media used to produce this type of rennet is the material that comes from milk, such as skim milk, whey powder and other nutritional sources such as sugar (sucrose) and yeast extract (yeast extract). By controlling halalness materials used as the media is so halalness microbial rennet can be more assured. Moreover, in general, the media used are also derived from dairy products, which is easier to control it's kosher

But not necessarily insurmountable problems of all. However rennet cow has distinctive characteristics that can not be traced from microbial rennet. For certain types of cheese with a certain quality is still forced to use cow rennet. In industrial-scale producers have typically combines beef with a rennet microbial rennet to produce the quality of a particular cheese. Therefore, however the role of a newborn calf still needed its existence, in order to meet the human stomach.

Surimi Processing Technology

Surimi processing consists of several stages. In general, there are four steps used in the manufacture of surimi. The four stages are 1) the separation of fish meat, 2) washing with water, 3) the addition of cryoprotectants and 4) freezing. The most important part of the process of making surimi is laundering. An important benefit derived from washing in surimi production is the increasing ability of meat to form a gel with increasing concentration and decreasing aktomiosin sarkoplasma proteins that inhibit the formation of the gel, and produces surimi colorless (colourless) and odorless ( oudourless).

Fish Surimi

Surimi is a protein obtained from meat miofibril creamed fish that washed with water and mixed with cryoprotectants. Surimi was intermediate product used for a variety of products, ranging from traditional Japanese product, kamaboko, until imitation crab meat.Surimi was first produced in Japan in the 12th century but was unknown by the world after the discovery of cryoprotectants in the year 1960. The technique is the use of cryoprotectant necessary to add carbohydrates that have low molecular weight, namely sucrose and sorbitol, to proteins that have undergone pressing miofibril (dewatered). In addition, sodium phosphate is also mixed with cryoprotectants to increase the pH of surimi.

Surimi industry has changed drastically in the last decade. Alaskan Pollock declining yields, from 6.5 million metric tons in the late 1980s to less than 3 million metric tons since 2000, has opened the opportunity to use new species in the surimi industry.Southeast Asia began the expansion by making use of threadfin bream to make surimi, which now has reached 25% of the total volume of world surimi production.

Surimi

Fish species used as raw material for surimi industry in Southeast Asia are kurisi (Nemipterus sp.), Swanggi (Priacanthus sp.), Three waja (Pennahia sp.), Gulamah (Johnius sp.), Bluso / fish bananas (Saurida sp.), kuniran (Upeneus sp.), and the beard (Parupeneus sp.). The species are also commonly used in Japan and is known as itoyori, kinmedai, guchi, eso, and Himeji. Other species are also used, depending on availability (seasonal) and price, ie Conger eel (Congresoxs sp.), Barracuda (Sphyraena sp.), Parch (Trichiurus sp.), And leather jackets (Stephanoleptis Cirrhifer, Navodon Modestus). In the year 2002 is estimated at about 200,000 tons of surimi made from fish of tropical waters.

Species, surimi-producing countries are Thailand's largest tropical fish, ie 140 000 tonnes (50% kurisi, swanggi 15%, 15% bluso / fish, bananas, and 10% kuniran), followed by India 40 000 tonnes (70% kurisi), Vietnam 20.000 tons, and China about 10,000 tons.Indonesia, Myanmar, Pakistan and Malaysia are developing surimi industry by using a tropical fish species.

Based on the shape and type, surimi is divided into two types, namely frozen surimi and surimi fresh.Surimi frozen surimi is in the form of blocks and usually contain additional ingredients such as sugar, and polyphosphate. Fresh surimi surimi is not using such materials. There are two types of frozen surimi is known to the public, namely: 

1. Mu-en surimi, which is made with crushed mengiling fish meat that has been washed and mixed with sugar and phosphate without the addition of salt (NaCl) and solidification process. 

2. Ka-en surimi, which is made by grinding crushed fish meat that has been washed and mixed with sugar and salt (NaCl) without the addition of phosphate and solidification process.