The process of preserving fish by curing methods are now moving forward with the discovery of methods of preservation using liquid smoke.
Liquid smoke is a compound derived from the raw materials used for curing fish taken advanced process to produce liquid.
According to the study the researchers from the Marine and Fisheries Research Agency, Sustainable Diah Ayudiarti and Rodiah Nurbaya Sari, liquid smoke obtained through several stages of pyrolysis, condensation, and redestilasi.
Wood or sawdust dipirolisis at 200-450 Celsius temperature to produce smoke, then the smoke produced is condensed into the form of liquid smoke. Then the result of condensation of liquid smoke contains high levels of tar was distilled repeatedly to remove some tar.
Processing of fish or eels use liquid smoke has several advantages, namely practical use, the product is more uniform flavor, can be used repeatedly, is more efficient in the use of fumigation materials, and can be applied to different types of food.
It is most important to the health of the consumer is to use liquid smoke, contains carcinogens can be removed and a variety of bacteria can be disabled without reducing the nutritional value of food.
Liquid smoke is more efficient than traditional fumigation because in addition to not cause air pollution, liquid smoke also pose no poliaromatis emissions of hydrocarbons (PAHs) - which are carcinogenic.
The use of liquid smoke on fresh fish or fish fillets can be done by immersing the product in a solution of liquid smoke, and at certain concentrations depending on the type of fish.
In addition the use of liquid smoke increase the shelf steak Cakalang up to 6 days for storage at room temperature.
Liquid smoke is a compound derived from the raw materials used for curing fish taken advanced process to produce liquid.
According to the study the researchers from the Marine and Fisheries Research Agency, Sustainable Diah Ayudiarti and Rodiah Nurbaya Sari, liquid smoke obtained through several stages of pyrolysis, condensation, and redestilasi.
Wood or sawdust dipirolisis at 200-450 Celsius temperature to produce smoke, then the smoke produced is condensed into the form of liquid smoke. Then the result of condensation of liquid smoke contains high levels of tar was distilled repeatedly to remove some tar.
Processing of fish or eels use liquid smoke has several advantages, namely practical use, the product is more uniform flavor, can be used repeatedly, is more efficient in the use of fumigation materials, and can be applied to different types of food.
It is most important to the health of the consumer is to use liquid smoke, contains carcinogens can be removed and a variety of bacteria can be disabled without reducing the nutritional value of food.
Liquid smoke is more efficient than traditional fumigation because in addition to not cause air pollution, liquid smoke also pose no poliaromatis emissions of hydrocarbons (PAHs) - which are carcinogenic.
The use of liquid smoke on fresh fish or fish fillets can be done by immersing the product in a solution of liquid smoke, and at certain concentrations depending on the type of fish.
In addition the use of liquid smoke increase the shelf steak Cakalang up to 6 days for storage at room temperature.
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