FISH SAUCE PRODUCTION PROCESS
The most delicious fish sauce made from anchovies have grown, fat, and are caught in the dry season, offshore. There, the fish ate the plant and marine phytoplankton to fish sauce made from fish that will be very tasty.
In contrast, the waters close to the coast in the rainy season often have more impurities from rivers, streams or shelf shed. So, if fish eat these substances on the smell, taste and color of the sauce will be poor, unpalatable.
Phase mixing salt: Wait for stamping his little cave fish salt mixed proportional "3 salted fish 1" or "4 salted fish 10". To quickly cooked sauce has a distinct aroma of high-protein fish sauce, sweet flavored, comparable countries, we can give 3-5% in pineapple (pineapple peeled) ground-up or chopped.
The mixture of fish and salt are mixed together (but not broken) called "chuop".
Chuop will be transferred to the plywood crate (for available indoor or sheltered place) until filled barrels. About 2-4 days after the individual has "eaten" the salt, we opened lù button to remove individual services (also known as "water mulch") flows out to the sun, stirring several times daily when you are in the sun. Countries having a high protein mulch, but smell, not edible.
When water is drawn, the barrel mulch will chuop falling 30-40% in volume for the first day. Therefore, he also added chuop (also contained in the outside) on the full barrel and then coats the chuop a plastic sheet. Then rub your hands so that we take the plastic sheet was attached to the block for more fish sauce or salt layer thin plastic sheet 1 has created the environment for anaerobic bacteria and avoiding blocks chuop aerobic (causing worms).
This time is called "dry fermentation" and we let dry chuop such barrels during 20-25 days (if sunny season) or 30-40 days (if the cold rainy season). After the dry fermentation time, I shall pour thin layer of salt on the surface of the plastic sheet, plastic sheet to obtain the correct surface for flat chuop block. Then I coated directly onto the thick salt layer blocks chuop about 15cm and tuck conducted by blisters compressed bamboo. Country living mulch sun and stir earlier (during chuop "dry fermentation") will be included in the submerged tank adapter boards until about 10 cm, as long as the barrel is full flowering under the blisters have dry, not even water.
After paying for a barrel of water chuop mulch a few days, then we begin to pull continuously until finished. When determining the withdrawal chuop mature ripe sauce finished off. Chuop left in the tank is kept to cause a tasty flavor to trash fish sauce, fish scratch false sense low levels.
Handling fish such low level sensory-catch, fish scraping author
For large fish, such as fish crawling child, tuna, oh, flag, ... people often make large contact area and then mix the salt several times. After the end of the process, we put salt back into compressed tuck to pull the semi-finished products. Then we move on to barrel draining nine anchovy sauce or fermented (above) and drag to draw 1-2 within the retrieved finished with anchovy sauce senses.
Hydrolysis time from the fish sauce is how long?
About a year for traditional methods; 8-9 months for an improved method. Also fish cooked faster or slower depending on the container, weather, types of fish and more processing techniques:
Containers: Containers little roast quicker than large containers.
Weather: warm season cold weather faster ripening.
Category: Fish, fish meat is tender meat cooked faster than solid.
Technical:
- For the salt several times cooked faster than the salt once.
- Process Heat beat cooked islands and continued to pull away more quickly tuck compression.
- Strengthen the cook men from outside to leave the enamel quicker own.
----------------------------
VIET DELTA CORPORATION
20/5 Dinh Bo Linh Str, Ward 24, Binh Thanh Dist, Hochiminh city, Vietnam
Tel: (84) 835119589 / (84) 38998085 / Fax: (84) 835119559
Email:info@vdelta.com.vn / fishsaucesuppliers@gmail.com