Short Notes On Development Of Malaysian Sauces, Seasonings And Condiments (Part 3)
Source : Fish-based
Food Item : Pekasam
Nature Of Food : Pekasam is a fermented product of fresh water fishes. It is a popular traditional fish condiment. Cleaned fish was mixed with 20% salt and left overnight followed by the addition of 20% carbohydrate then undergone anaerobic fermentation for one month.
Acid lactic bacteria acted on the sugars from the break down of carbohydrate to produce lactic acid, which reduce pH of the fish to 4.0 – 5.8.
A fast method was later developed whereby the saturated brine was used instead of salt together with other ingredients and the fermentation took place within 2 -3 weeks.
Acid lactic bacteria acted on the sugars from the break down of carbohydrate to produce lactic acid, which reduce pH of the fish to 4.0 – 5.8.
A fast method was later developed whereby the saturated brine was used instead of salt together with other ingredients and the fermentation took place within 2 -3 weeks.
Note : 12
Source : Fish-based
Food Item : Sambal bilis
Nature Of Food : Freeze drying produced instant sambal bilis that is easy to reconstitute and serve. Transportation and storage costs are lowered, as the products are compact and light weight. The product requires no refrigeration and has long stability compared with fresh or frozen foods.
Freeze dried sambal ikan bilis developed had a protein content of 19.94% and 22.24% of fat.
Freeze dried sambal ikan bilis developed had a protein content of 19.94% and 22.24% of fat.
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