Short Notes On Development Of Malaysian Sauces, Seasonings And Condiments (4-Final)
.jpg)
Note : 21
Source : Vegetable-based sauces
Food Item : Sos pecal
Nature Of Food : Three methods of preparation of sos pecal were dry mixing, processing in retort pouch and as a frozen product. In dry mixing, the ingredients were fried in oil and then ground followed by packing in high density PE, OPP/CPP with paperboard as secondary packaging.
For products in retort pouch, the product was first vacuum packed in polyester/aluminium/OPP and then processed using hot water drain process.
For the frozen method, the product was packed in polyester/aluminium/PP pouches and then kept frozen at - 30°C
For products in retort pouch, the product was first vacuum packed in polyester/aluminium/OPP and then processed using hot water drain process.
For the frozen method, the product was packed in polyester/aluminium/PP pouches and then kept frozen at - 30°C
Note : 22
Source : Vegetable-based sauces
Food Item : Soy sauce
Nature Of Food : Brine concentration at 22% and the ratio of 1 : 2 soy bean to brine solution fermented for two and half months resulted in a moromi with 1% nitrogen. With this nitrogen content, a good quality soy sauce can be produced. An alternative substrate in soy sauce inoculum processing includes two stage inoculation on broken wheat substrate that produces highest quality of inoculum with an average spore count of 1.1 x 10⁹/g followed by substrates of broken rice and broken soy beans with average spore count of 8.0 x 10⁸/g and 1.4 x 10⁸/g.
Powdered soy sauce was developed with the combination of moromi, maltodextrin, sugar, caramel and MSG. The recovery rate was 28% and the water activity of the product was 0.2. The microbiological counts were within acceptable limits when packed in aluminium laminate bags, vacuum-sealed and stored at room temperature were still acceptable after 6 months storage. Reconstitution with water to a salometer reading of 64°.
Powdered soy sauce was developed with the combination of moromi, maltodextrin, sugar, caramel and MSG. The recovery rate was 28% and the water activity of the product was 0.2. The microbiological counts were within acceptable limits when packed in aluminium laminate bags, vacuum-sealed and stored at room temperature were still acceptable after 6 months storage. Reconstitution with water to a salometer reading of 64°.
Note : 23
Source : Vegetable-based sauces
Food Item : Taucu
Nature Of Food : Taucu is a product of mould, bacteria and yeast fermentation of soy bean. Cooked soy beans were mixed with flour, inoculated with Aspergillus oryzae and then incubated for 3 days to yield koji. The koji was then fermented in brine solution for a month, then 20% sugar was added to yield taucu.
Note : 24
Source : Vegetable-based sauces
Food Item : Spaghetti sauce
Nature Of Food : Formulations suitable for the Malaysian taste and processing parameters have been established for spaghetti sauce in 300 x 315 cans, 13 x 17 cm retort pouches and glass bottles. For reconstitution of bottled product (215 g), 87 g of minced meat be added and cooked for 15 min.
Note : 25
Source : Vegetable-based sauces
Food Item : Kimchi
Nature Of Food : Kimchi, a traditional Korean dish was developed from chinese cabbage which undergone natural lactic fermentation. Other main ingredients were ginger, garlic, onion, sugar, dried prawn, salt and chilli. The kimchi is best in terms of quality and taste when the total of the product is 0.4% and pH 4.5.
Note : 26
Source : Vegetable-based sauces
Food Item : Yong Tau Foo sauce
Nature Of Food : There were two types of yong tau foo sauces, namely the sweet (black sauce) and the chilli-based (red sauce). The two sauces were blended when served. The best ratio for blending were 4 parts sweet to one part chilli-based sauce. The pH for hot and sweet sauces was 3.81 and 3.87 respectively.
Note : 27
Source : Vegetable-based sauces
Food Item : Spice
mix
Nature Of Food : Spice mix was a product spices with spice mixture containing dehydrated, ground cinnamon leaves, cloves powder and nutmeg powder at a ratio of 10:1:1. The product could be used to give cinnamon flavour in cake or biscuit formulations.
Mixing 0.9 g ground dehydrated cinnamon leaves to every kg doughnut cake flour mix could produce doughnut with cinnamon flavour.
Mixing 0.9 g ground dehydrated cinnamon leaves to every kg doughnut cake flour mix could produce doughnut with cinnamon flavour.
Categories:
food processing,
malaysia,
notes
0 comments:
Post a Comment