HOW salted dried fish, dry
1. INTRODUCTION
Fish is a food that is consumed many people other than
as an export commodity. Fish quickly to process
compared with other food ingredients. Bacterial and chemical changes
the dead fish cause contamination. Quality of processed fish is
depending on the quality of raw materials.
The sign of the fish is rotten:
- Gaunt and sunken eyes;
- Scale and the easy off;
- The color of the skin with a grim thick mucus;
- Gills gray with a thick mucus;
- Flabby stomach wall;
- The color of the overall gloomy and smelly.
The sign of the fish are still fresh:
- Chewy meat;
- Clear protruding eyes;
- Strong and shiny scales;
- Fin strong;
- Overall, including skin color is brilliant;
- A red gills;
- Strong stomach wall;
- The smell of fresh fish.
Fish is one of the sources of animal protein consumed more
community, easily obtained, and the price is cheap. However, the fish quickly
experienced the process of decomposition. Therefore, we need to fish preservation
known to all levels of society. Preservation of fish traditionally
aims to reduce the water content in the body of the fish, so do not
provide the opportunity for bacteria to breed. To
awetan get the results of the high quality needed treat the
both during the process such as maintaining hygiene materials and equipment
used, use of the fish is still fresh, and the salt
clear. There are many kinds of fish preservation, among other ways:
Application, drying, fermentation, and
refrigeration of fish.
Table 1. Fresh Fish composition per 100 grams Materials
COMPONENTS .......................... content (%)
The content of the water .......... 76.00
Protein ......................................... 17.00
Fat ................................................ 4.50
Minerals and vitamins ............... 2,52-4,50
From the table above, can be seen that the fish have high protein value, and
low fat content so much to provide health benefits
for the human body.
Benefits of eating fish have been known to many people, in countries such as Japan
Taiwanikan and a side dish of food in the main day-to-day
provide lasting effects young and life expectancy is higher than the country
another. Penggolahan fish with a variety of ways and sense of the person
consume more fish.
Fish is salted food awetan processed by the Application and
drying.
There are 3 ways of making:
1) dry with drying;
2) Application of wet (in boiling salt water) with drying;
3) Application combined with the fermentation (making the fish
peda).
2. Material - material
1) sea fish (fresh fish) 10 kg
2) Salt kitchen 3 kg
3. TOOLS
1)
2) Knife
3) Tampah (nyiru)
4) Wood box (bamboo basket)
5. Flowchart salty fish HOW DEVELOPMENT
Dry
Note:
1) salted fish quality is good, if eligible Industry Standard
Israel (SII), namely:
a. Have the smell, taste, color and normal, and the good form;
b. Most high water content of 25%
c. Content of salt (NaCl) between 10% ~ 20%;
d. Does not contain metal molds, also milking the bacteria do not occur;
2) There are several ways to accelerate the drying salted fish:
a. Season the fish on the rack as high as ± 1 m of land, in
page open;
b. Fishing season in the space of a plastic dryer (solar dryer);
c. Hot air flow to the surface of the fish in the room (mechanical
dryer);
d. Set the way the drying fish, not to fight;
e. Chop meat fish;
f. Make a slice of meat on the fish.
3. Comparison of the composition of salted fish and dried anchovy per 100 grams of material
is as follows:
Table 2. Composition of Salt Fish and Anchovy
COMPONENTS ... Salty fish (%).. Anchovy dried (%)
Protein …………….42.00 ........... .... 33.40
Fat .......................... 1.50 ............ 3.00
Phosphorus ………... 0.30 ............ 1.50
Iron ......................... 0.002 ........... 0.0036
Vitamin B1 ………... 0.01 mg ......... 0.15
Source: Tri Margono, Detty Suryati, Sri Hartinah, Handbook of Technology
Food, Information Center of Women in Development PDII-LIPI
in cooperation with the Swiss Development Cooperation, 1993.
