Opening a Small Business Production Know
Open a small business in the field of food production are one alternative that the risk is not too great. On this occasion, the author tries to give a view to the reader to open the production business know.
Many reasons why, the author chose out as an alternative option. The reason is as follows.
1. Capital Offers
Tofu is a kind of food made with capital that is not great. To produce know, we do not require machines are sophisticated and expensive. Capital required little. The equipment required is a common equipment that we have in the kitchen and the little equipment we can make yourself. To purchase any raw materials that do not require expensive capital.
2. Raw materials Easily Obtained
Raw materials are soya bean tofu. As an agricultural country, of course, we are not difficult to get soybeans. In contrast to other types of businesses that sometimes requires imported raw materials and do not exist in our country.
3. Marketing is Not Difficult
Tofu is a food product. Humans need to eat every day. Almost most of us often consume tofu as side dishes. To that end, pemasarannyapun not difficult. To market knows, we can entrust it to traditional markets, stalls, hawkers, even to the super market.
Picture People sell out motorhome
CHAPTER 2
Glance Know
Who does not know know? Of course, everyone knows knows. Unbeknownst when foods are introduced to the people of Indonesia, who certainly know has been used since.
The type of food we eat populist who often can be obtained at a price not expensive. Moreover, it feels pretty good idea and can be processed into a variety of dishes. Perhaps, that is the factor causing the tofu.
Figure Know
However, to what extent our knowledge would know? Or, do we know how people make out? To answer that question we should follow the following description.
A. Soybean as a Raw Material Know
Know memeiliki soft texture. The color is white. It feels good. However, made of whether know? Tofu is made from soy beans.
Soy beans are a plant that has long been known to people in general. According to information obtained, since 4800 years ago was already popular in the community of soybean in China.
Pictures of soybean plants.
There are hundreds of kinds of soy. Some are white and some red, some yellow, and some are black. Of the composition, one kilogram of soy contains:
1. Substance egg white (protein): 30% - 40%
2. starch (carbohydrate): 20% - 35%
3. Oil or fat: 15% - 20%
In the countries of China and Japan soybeans are already widely used as a variety of foods. Similarly in Europe. In America all the substances contained in soy many people used for food or anything else.
Here are the things that can be processed from soybeans:
1. Plants harvested soybean crushing soybeans can be used for:
a. Green manure. Leaves of soybean plants that have been harvested can be used as compost with easy processing.
b. Animal food. Leaves of soybean plants are very palatable because it is a type of leaf that can improve the nutritional inputs to livestock.
2. Soybean seeds that have been dried and ground into flour used to
Making children's food, bread making low sugar, macaroni making materials, materials for biscuits, chocolate candy making material, coffee mock-making materials, etc.)
3. Soybean oil in the form used as materials for:
a. Food
b. that
c. munition
d. Lacquer
e. Varnish
f. Goods are waterproof
g. Paint
h. celluloid
i. Ink printing machine
j. rubber clone
k. Oil lamps
l. Lubricant
m. Soap
n. Cooking oil
4. Soy in the form of dried soy beans are used to make:
a. soy sauce
b. tauco
c. sauce
d. milk
e. boiled peanuts
f. coffee clone
g. cheese
h. know
i. tempe
5. Soybeans are young are likely to:
a. packaged in cans
In everyday everyday culture of Indonesia, tempeh, tofu, and soy sauce, also sometimes tauco, and a variety of other foods made from soybeans into typical food that is always served at the dining table with a variety of variations.
The dishes on the dinner table image
b. efficacy know
Phytoestrogens are chemical compounds that are plant hormones (phyto means plant), which has a chemical structure resembles estrogen in the human body. Because that phytoestrogens considered to help address the problem of a decrease in estrogen in women. Compounds that act as phytoestrogens are isoflavones, which banyakditemukan in nuts, and a greater role in preventing various diseases.
In general, isoflavones have antioxidant activity that can prevent the oxidation of LDL (Low Density Lipoprotein) cholesterol in the blood. Oxidized LDL will be collected, and clog blood vessels if a blockage occurs in the arteries in the heart, the result is a heart attack, if it occurs in the brain, causing stroke.Peranan isoflavones in preventing bone loss is by increasing the amount of bone mass, so as to avoid the occurrence of osteoporosis.
Soybeans including one of the nuts have the highest isoflavone content. Therefore, soybeans and various processed products, such as know, now part of a healthy diet. In fact, now already widely developed products processed soybeans or know the taste, texture, and appearance intentionally made to look like meat, like burgers or sausages, or made similar to dairy products such as cheese and sour cream. The products are known as meat alternatives and dairy subtitutes.
Know As Food Diet
Know it is readily available in the market, kind and size also varies greatly. Starting from the usual tofu, tofu China, until the tofu. Differences in texture on various know that in addition to the differences in some of the techniques of manufacture, is also caused by the difference in coagulant used. Beancurd as a byproduct of the manufacturing process know (head of soya milk which has been coagulated) is also one of the variety of know that many in the market.
Aside from the content of isoflavone, know also has a complete nutritional composition, protein content (8-12%) is even higher than some other vegetable sources. Not only that, knowing also contains some minerals such as calcium which is useful for the formation and maintenance of bones and teeth, iron, phosphorus, potassium, sodium, kholin, vitaminB, and vitamin E.
Protein know that high-quality protein characterized by a percentage equal to the quality of poultry protein that is 65%, is higher than soy protein (61%) and peanuts (43%). Know very suitable as the food they are dieting, because the carbohydrate content of the idea is very low (mostly carbohydrates are dissolved in water discharged), free of cholesterol and 78% fat content is unsaturated fat.
Bad cholesterol known as LDL cholesterol can be reduced and that HDL (High Density Lipoprotein) can actually be improved. This is a unique work system so that the balance of cholesterol in the blood can be maintained.
c. types out
In addition to the usual idea that the shape is generally a small box, from how to process them out consists of many types. Here are the various types know.
1. Know China
Apparently, processed knew came from China. In these countries in its processing, worked out really well. Therefore, the quality of Chinese out of the country very well.
In our country one kind of knew called out china. Of course, this idea worked with the technology of the country. Therefore, in the traditional market, kind of know that is rare. This is because the Chinese know the price is quite expensive. China know, that know are usually sold in packaging gauze pads, size is usually larger, softer texture, the color is white.
Figure Know china
2. Know silk box
Silken tofu is to know which box softer texture than out of China, is sold in sealed packages with the soaking water in it.
Images of silken tofu box
3. Know silk cylinder
Silken tofu cylinder, which knows that sold in packs of cylindrical shape or a tube with a flavor that varies, ranging from the plain (plain), until the egg tofu (tofu egg) and tofu shrimp (shrimp flavor).
Figure Know cylinder
4. Know piety
Tofu with denser texture, shape and more flat box, the color is dark yellow. Usually used for sauerkraut.
Figure Know piety
5. Fireworks know
Sold in dried form in sheet form brown. Widely used in Chinese food for chop suey mix, soups, and others.
Figure Kembang Know
Of the various types know, there is another kind of know that no less delicious. Know is know Sumedang. Given the name out sumedang knowing it came from sumedang.
In contrast to know more, know sumedang frying, bumpy skin texture. Then, when the know the bitten, on the inside there are many pores.
In terms of taste, know sumedang savory taste. This usually know more salty than other out. Know this delicious eaten with hot sauce.
Sumedang know a lot of rage. If you go to the area of Sumedang, tofu is sold in stalls along the way. And know this has been the choice of many people as souvenirs typical of Sumedang.
D. How to Select and Store Tofu
When we eat out, sometimes we find out that it's not bad. Many things may be the cause why such a bad idea. Maybe the way to make him less well. Or possibly know is already long. For that we touched to know how to pick out the good and also know how to choose quality.
1. Know How to Choose
Due out on the market increasingly diverse, and durability is limited, you should carefully before buying out. Know the surface is slimy and smells that turn into acid should not be consumed again. The color of the white turns yellow or brown and white texture increasingly mushy also is one indicator of the damage out.
Note, too hard or the soft knows. Some time ago sounded the issue of the use of formaldehyde as a preservative. Know too hard and fairly long shelf life, it is possible preservation using formalin.
The use of formalin in food can cause poisoning of the body. Symptoms include difficulty swallowing, nausea, vomiting, or circulatory disorders. In addition, avoid also know that the possibility of using artificial colors. Features, knowing looks shiny and striking color.
2. Know How to Save
If we bought out and will not be cooked in the near future, we should know how to save it in order to know it can be durable. As for how to save knew for durability are as follows.
a. Stored in the refrigerator
Cooling is common used in preserving various foodstuffs. Similarly know. Cooling is widely used in household kitchens generally use the fridge.
The shelf life of fresh tofu is usually a maximum of five days if stored properly in the refrigerator. However, its implementation is not stored away in the freezer. No special handling needs to be done to keep out. Such steps are as follows.
1) Wash out first use clean water. Attention pencucinya water. If the water is troubled, wash her laundry back until the water becomes clear.
Figure Know washed
2) As far as possible try out no direct contact with the hand. There is a possibility, our hands dirty. Dirty hands so many microbes. The microbes will be a destroyer out. Know gradually will become acidic and then decomposition.
3) Soak back out in the water and store in the refrigerator. If you know soaked in lukewarm water, water once every 24 hours perendamnya replaced, then the idea would hold for 5 days.
Know in a bath image stored in the refrigerator
b. Soaking with various solutions
If you do not have a refrigerator, there are other ways to preserve the know. The trick is to soak the tofu in different solutions. The steps are as follows.
1) Wash out thoroughly. Then, add the tofu to the pan. Give water.
2) Set up a few pieces of turmeric. Turmeric Wash it thoroughly. Then, remove the shell.
3) After the turmeric clean of dirt and skin, turmeric parutlah until they become soft. Then, enter the results into a glass parutannya. Add some water in it. Then stir.
Turmeric picture shredded
4) Using a filter, fill in turmeric water into the pot tofu soaked.
5) Once out soaked by saffron solution, prepare the lemon. Divide the lemon. Then, squeeze the oranges and enter the water soaked into the idea.
Pictures of the Year soaked by the lime juice
6) If the solution of turmeric and lime solution has been given to the marinade out, the next step is done boiling. Boiling besides useful to kill the bacteria contained in the tofu and water, are also useful so that a solution of saffron and orange seep into the idea.
Braised Tofu image
In this way, know can last longer. In fact, tofu can last for 8 days.
Although various methods are used to preserve the know, is still fresh out better for consumption than the idea that has been stored for some time.
CHAPTER 3
Process Know
As mentioned at the outset that in life sederhanamasyarakat Indonesia, soy foods are already familiar. Know to be typical food that is always served at the dinner table. Even as a snack that is not inferior to other nibbles. In fact, the idea can be made a variety of food dishes are no less delicious.
In conditions of the current economic crisis, independence and reviewing business opportunities open market for food products which are cheap and nutritious. Managing soybeans into food products such as tofu into a low-risk business opportunity. Production and processing is not complicated, pemasaannya tend / sustainable waste production scrap materials can be utilized more.
A. BASIC MATERIALS MANUFACTURING KNOW
The materials used to make tofu is soy. In terms of health, know the food is very healthy and contains substances that are needed to improve public nutrition. The main raw material know is soybeans, while ingredients aides, among others:
a. clean water
b. gypsum or calcium solution sufat (CaSO4)
c. saline or vinegar
B. MAKING STEPS TO KNOW
To be able to make out that quality is not difficult. If you follow these steps properly, you will be able to make out. For that, follow the steps below.
1. Stripping and Soaking Soybeans
a. Soybeans are cleaned of all dirt with clean water. Then, soak the soybeans in a container for 12 hours.
Picture. Soybeans soaked.
b. After soaking, soybean skin exfoliated by way rubbing them with their hands. Then soaked again between 30-45 minutes for the remnants of the skin can be separated entirely.
c. Immersion is also done in order to make soy menjadilunak, expands, and ujurannya be three times larger than its original size.
Figure Soybeans that have been peeled
2. Milling Soybean
After soybean expands, the next stage is grinding. Soybeans are quite tender was then crushed with a rolling pin and added water. The amount of water added is 1:! of the amount of milled soya. Milling can be done simply by manpower, but also with diesel motors mechanical power or electricity.
Picture. grinding machine
3. Making Porridge
Soybeans that have been milled will produce buburputih that of the mill flow into the tank. Then it is boiled soy porridge or boiled for about 30 minutes with stirring, stirring. That the fire remains large and can be set to use the stove boiling porridge.
Picture. The milling process into a slurry of soy and pemanpungannya.
4. Screening
Boiling porridge was unloaded and screened using a white cloth placed on an aluminum drum. So that the slurry can be filtered with a strong, on top of the cloth placed on a wooden board and given the pressures on it.
In principle, the same as to squeeze the grated coconut to get coconut milk. Soybean slurry is diluted and then squeezed to separate the pulp from soy extracts. The results of the screening form called tofu dregs.
Figure ripening soy porridge and filtering
5. Addition of Seed Know
Fluid filter housed in the tub that later would become know. To change the soymilk into tofu, seeds need to be written out in the form of a salt or acid compound as a coagulant. Penggumpalyang materials used come from the water coming out of the know at the time knew suppressed in the manufacturing know beforehand. The water is left for the night to be acidic.
6. Stirring
Liquid acid produced in the manufacture of juice out earlier, put into mush out. Let stand for one hour. Then, do the stirring. Some time after that visible water separation of soymilk that has clot. Separate water is excess water that is not needed.
Image Process stirring
7. Printing
Excess water is not needed discarded. Meanwhile, thick soya immediately wrapped in cloth smooth Kassan. Then the material out printed in a printing device which is usually a rectangular box measuring approximately 50 cm which will be pressed or forged to further cut the size of 5 x 5 cm.
Picture. Know the small print.
Figure out wrapped
There is also a small printed with a cloth filter is cut into small pieces the size of 5 x 5 cm. Then, out of the packed out wrapped in a small sieve cloth was arranged on a baking sheet.
8. Pressing
In processing, know many uses of water. Therefore, once formed into know, know it still contains a lot of water. Know that contains a lot of water is not good. Therefore, perform the pressing.
Pressing is done after knowing printed. Pressing is necessary to know the texture becomes harder. With pressed the rest of the water contained in the know to be on the wane.
Figure Know pressed
9. Provision of Taste and Colour
When finished pressed, the cloth out opened. Then, out boiled with salt water. To make out the yellow should not use artificial coloring materials (chemicals). Use turmeric to color. The trick is turmeric grated and results parutannya incorporated into the cooking water.
Turmeric image as natural dyes
C. Chart Creation Know
From the foregoing, it is clear that it is not difficult to make out. Making out can work well if you follow the steps above. In summary, the way of making out can be seen in the following chart tofu.
Soybeans
cleaned
marinated
skin peeled
soaked again
milled and added water
white pulp accommodated in a tub
Soy porridge boiled with stirring
filtered slurry
Liquid mixed vinegar
Printed and forged
Know ready for consumption or sale
D. SECRET MAKES KNOW GOOD AND HEALTHY
In the manufacture of special secrets out there that know it feels good and healthy. The secret is as follows.
1. Do not use preservatives and coloring chemicals
Know who does not use preservatives will not cause any negative impact on our body. Preservatives are generally made from chemicals. Usually these chemicals harm our health. Similarly, the dye material.
2. Processing
One of the leading manufacturers know the city of Bandung, process know without using the flame burning. Combustion fire will cause smoke to be mempegaruhi odor to know. To heat the slurry of soy, they use steam from the heating boiler. Thus, there will be no smoke which affects the smell out.
3. Quality of Soybean
We already know that soy beans are the basic ingredients of making out. Thus, the quality of soybeans greatly affect the quality of the resulting know. Soybeans are high quality, we can not produce. Quality soy was imported from the United States. If using local soybean, know reddish color. In addition, knowing the shelf life is very short.
United States are familiar with soybeans from countries in Asia, it can produce soybeans with high quality. In addition, the United States, capable of supplying 50% ekbutuhan soybeans in the world.
Thus, it is not surprising that when the economic crisis hit Indonesia, the price of soybeans increased almost three-fold. Consequently, the price out increased, too.
CHAPTER 4
Another Acquisition of Production Know
From the results obtained sewage treatment know that is not small. At first glance it does not mean waste. But, certainly, this waste comes from soybeans would contain high nutritional value.
Lambah can still be utilized. Adapan the processed wastewater can be utilized for the following matters.
a. animal feed
The results of the skin acquired soybean processing know quite a lot. The skin should not be discarded soybeans. Skin soybean meal can be used as a mixture of chicken, ducks, and large livestock.
With a mix of leather soybeans, nutritional content in livestock feed will be tingging. Livestock kept will grow healthily.
Besides leather beans, tofu can be used as animal feed. In the pulp out that there is still a nutrient content.
The animals were eating image
B. made beancurd
Beancurd starch produced from soybeans. When we are cooking the starch and soy in tofu, must be cooled. When cooled there is a section that clot on the surface. After menabal, the part that starts to thicken is lifted and aerated. Be beancurd. Beancurd are used as raw materials to make various dishes. It feels good as the meat. Beancurd there are many dishes like soups, capcai, and a variety of other dishes.
Figure Kembang know aerated
3. Acid Vinegar
Like acidic water is obtained when making tofu. Rasanyaasa. Acidic water can later be used for making out next. Acidic water removed to reduce the sour taste out. Acidic water obtained in the processing know can be used also to make soup or bread mix.
Sabtu, 27 Agustus 2016
How to Make Tapai Ketan
Ketan Tapai
Fermented glutinous rice is a traditional food with raw materials such as glutinous rice and yeast as an adjuvant. With good processing, fermented glutinous may hold more than one week.
Fermented glutinous or also called peuyeum (Bandung - West Java) is not too complicated to manufacture. Here are the materials needed and how to manufacture.
A. Ingredients
To make the necessary fermented glutinous ingredients as follows:
1. 2 kilograms of glutinous rice,
2. 10 grams (5 plates) yeast,
3. a little sugar,
4. 4 small cups of boiling water.
B. Tools
1. Tampah (nyiru)
2. Stove
3. regular Pots
4. Pots email
5. Wooden Spoon
6. The drying rack
7. Plastic bags
8. Cardboard
C. Production Method
Parents in ancient times have dietary restrictions / ban if it wanted to make fermented. If Tapai is being wrapped, a person should not eat betel leaves or together with objects that are red. If this prohibition is violated, the fermented turns red and feels bad.
A person also should not eat foods that are fermented sour when it wraps because it will cause the fermented sour.
But it all really only trust in the ancient times only. Here is the weave.
1. Cleaning Sticky Rice
Tampi black rice to remove droppings. Thus, impurities such as sand, small rocks and sticky rice remaining skin can be wasted.
Picture People were winnowing rice
After that, the glutinous rice is washed with clean water. Wash the glutinous rice repeatedly with water until clean. Penducian can be stopped when the water to wash already clean.
Images of glutinous rice washed
2. Immersion
After glutinous rice is washed, soaked formerly white glutinous rice for + 2 hours. More than two hours also does nothing, but do not be more than 4 hours, the rice because later may be too mushy.
Images of glutinous rice soaked
3. Pengkukusan
Steaming done two stages. First, Steamed glutinous rice until half cooked. Then, put in a pot and pour the boiling water. Allow the water to be absorbed perfectly. Second, Steam again for 30-45 minutes or until cooked well up into the rice, but do not get mushy.
Pictures of the steamed glutinous rice
4. fermentation
After glutinous rice into rice, lifting rice, scatter over the winnowing with a wooden spoon and let cool.
Images of glutinous rice stocked up on winnowing
Meanwhile we can prepare raginya, finely ground yeast, the smoother the better. A yeast usually amounting to toe, or slightly smaller. No yeast is greater than that.
For two kilos of white glutinous rice, we use 6 to 8 points of yeast. Depending on the size of yeast, if small can be used up to 10 grains of yeast.
Experience so far, the most well is yeast from Indonesia and Thailand. Yeast originating from China and Vietnam, not as good as those from Indonesia and Thailand. The nature of yeast, is the softer the better, if hard not so good;
Image yeast pounded and mixed with glutinous rice above winnowing
After white glutinous rice was cold, then mixed and stirred with flour yeast before, he added with cold water.
This job is the toughest part, because it must be absolutely evenly and repeatedly, stirring, stirring constantly until the flour yeast was really evenly to every part of the white sticky rice.
5. Storage
Move the glutinous rice into the pot email. Cover and leave at room temperature (250-300 C) for 3-5 days (keep in mind, it is intended that the warmth is good enough), then check if the finished fermented or not.
Fermentation time period may be extended if it has yet to become fermented. Because it depends on the season and also where pemeramannya. In the winter it usually takes more than five days then be fermented. While summer quite five days already so Tapai;
6. steaming
The next stage, steamed fermented for ± 30 minutes over low heat. Then, fermented ready-wrapped
Figure Tapai wrapped
D. Flow Diagram Creation Ketan Tapai
E. FACTORS CAUSE OF FAILURE OF MAKING Tapai KETAN
Apparently, the tape-making is not difficult. However, in the manufacture of tape, people often fail. Have you ever failed to make fermented glutinous this? So, what caused the failure? Many factors led to the failure in making fermented.
1. Quality Yeast Low
Yeast does have a fairly long shelf life. However, the longer the yeast is stored, its quality decreases. Deterioration in the quality of yeast can cause the yeast is no longer able to carry out the fermentation process as expected.
2. Mixed Oil
Another possibility is the way pengadonannya poor or uneven, it should be noted also when knead the flour raginya, is abstinence oil! Make Tapai must be completely free of oil or without oil. The biggest enemy when making Tapai is oil! Or also because it is too wet, or too much water, nor too dry, so it does not ferment.
3. Opened during storage
There is a friend asked me why he failed in making fermented, but already follows all the rules of manufacture. And when asked: "How many days of curing is done until then opened?". He replied: "Yes, ordinary as you have to inform you that, between five to seven days, right? But on the third day I opened it briefly because it wants to see, if he thought would be, I peep it. "" Well, yes that's why. The new third day you can not wait anymore, he wants just goofing off! The result is clearly not going to be.
Curing should not concede the air from the outside! Should be up to five or seven days, without peeping. He would get angry and cranky if you itch just want to peek! ", I said, menggurauinya.
Then for the third time then the second until a friend was successful.
f. Other Ways Making Tapai
The three materials are mixed so that a sebati.
This sebati then wrapped a little by using a leaf known as fermented leaves. But at the present time, the leaves are fermented more difficult and most Tapai found wrapped in banana leaves. Although there is little difference between fermented flavor wrapped in fermented and fermented leaves wrapped in banana leaves.
Tapai ready-wrapped and then put in a large bowl or large jar and covered with fabric.
After that cured or left to stand for approximately five to seven days,
Tapai it will be ripe and ready to be served then. Tapai that have been cooked remove the water very sweet. This Tapai water should be drunk and some are making it as a traditional medicine.
And because fermented glutinous have a pretty sweet flavor, usually fermented in accordance eaten at noon as a dessert. And in case we want to add more piquancy fermented, fermented it may be mixed with coconut milk and add a little water.
With white glutinous rice as much as two kilograms usually so tapainya can be up to three liters.
In the area of Bali, fermented or fermented water is squeezed in order to spend a lot of water, the drink is called Brem, which is low in alcohol.
Saving Tapai increasingly not good, because raginya rose steadily so that the alcohol content also rose last taste bitter instead of sweet!
In the restaurant, fermented mixed with ice cream and ice cream type is most suitable for the fermented namely sorbet de coco, coconut ice cream, a little watered fresh coconut milk. Customers who just want to try Tapai, usually just want Tapai mediocre without using ice cream. Its always ask fermented or fermented ice cream, are people who already know Tapai and familiar.
If it is not unusual, in fact require recognition process first, it was only then that the process of love, then find and ask questions.
Our customers are people of Indo-China, such as Laos, Cambodia, Vietnam and Japan, is quite familiar with this fermented. And generally are Asians. There are people of Cambodia to our customers, so just sit quietly entered yet been asked Tapai: "There is fermented red, white too?" He ordered Tapai create dessertnya, though not the message staple food.
Tapai red, consisting of red glutinous rice. One and a half kilograms of glutinous rice fermented red would be nearly four liters, more and more expanded and more water than fermented white. But the Caucasians, Europeans, are not so fond of red fermented, they are more like fermented white, and it was only a few are like.
Cooking red fermented longer period of time than fermented white, as well as requiring yeast in an amount more than the white glutinous, and how to make it any different that should be boiled, not steamed. If steamed would be too long and less good, because the red glutinous rice is very hard.
Our customers often ask Tapai Caucasian people sorbet, but without fermented black or red, they just want the whites only. Instead there our customers Cambodians and Vietnamese, they just want the fermented black or red only. Another others pleasure, we like other people do not necessarily like, and vice versa.
Fermented glutinous rice is a traditional food with raw materials such as glutinous rice and yeast as an adjuvant. With good processing, fermented glutinous may hold more than one week.
Fermented glutinous or also called peuyeum (Bandung - West Java) is not too complicated to manufacture. Here are the materials needed and how to manufacture.
A. Ingredients
To make the necessary fermented glutinous ingredients as follows:
1. 2 kilograms of glutinous rice,
2. 10 grams (5 plates) yeast,
3. a little sugar,
4. 4 small cups of boiling water.
B. Tools
1. Tampah (nyiru)
2. Stove
3. regular Pots
4. Pots email
5. Wooden Spoon
6. The drying rack
7. Plastic bags
8. Cardboard
C. Production Method
Parents in ancient times have dietary restrictions / ban if it wanted to make fermented. If Tapai is being wrapped, a person should not eat betel leaves or together with objects that are red. If this prohibition is violated, the fermented turns red and feels bad.
A person also should not eat foods that are fermented sour when it wraps because it will cause the fermented sour.
But it all really only trust in the ancient times only. Here is the weave.
1. Cleaning Sticky Rice
Tampi black rice to remove droppings. Thus, impurities such as sand, small rocks and sticky rice remaining skin can be wasted.
Picture People were winnowing rice
After that, the glutinous rice is washed with clean water. Wash the glutinous rice repeatedly with water until clean. Penducian can be stopped when the water to wash already clean.
Images of glutinous rice washed
2. Immersion
After glutinous rice is washed, soaked formerly white glutinous rice for + 2 hours. More than two hours also does nothing, but do not be more than 4 hours, the rice because later may be too mushy.
Images of glutinous rice soaked
3. Pengkukusan
Steaming done two stages. First, Steamed glutinous rice until half cooked. Then, put in a pot and pour the boiling water. Allow the water to be absorbed perfectly. Second, Steam again for 30-45 minutes or until cooked well up into the rice, but do not get mushy.
Pictures of the steamed glutinous rice
4. fermentation
After glutinous rice into rice, lifting rice, scatter over the winnowing with a wooden spoon and let cool.
Images of glutinous rice stocked up on winnowing
Meanwhile we can prepare raginya, finely ground yeast, the smoother the better. A yeast usually amounting to toe, or slightly smaller. No yeast is greater than that.
For two kilos of white glutinous rice, we use 6 to 8 points of yeast. Depending on the size of yeast, if small can be used up to 10 grains of yeast.
Experience so far, the most well is yeast from Indonesia and Thailand. Yeast originating from China and Vietnam, not as good as those from Indonesia and Thailand. The nature of yeast, is the softer the better, if hard not so good;
Image yeast pounded and mixed with glutinous rice above winnowing
After white glutinous rice was cold, then mixed and stirred with flour yeast before, he added with cold water.
This job is the toughest part, because it must be absolutely evenly and repeatedly, stirring, stirring constantly until the flour yeast was really evenly to every part of the white sticky rice.
5. Storage
Move the glutinous rice into the pot email. Cover and leave at room temperature (250-300 C) for 3-5 days (keep in mind, it is intended that the warmth is good enough), then check if the finished fermented or not.
Fermentation time period may be extended if it has yet to become fermented. Because it depends on the season and also where pemeramannya. In the winter it usually takes more than five days then be fermented. While summer quite five days already so Tapai;
6. steaming
The next stage, steamed fermented for ± 30 minutes over low heat. Then, fermented ready-wrapped
Figure Tapai wrapped
D. Flow Diagram Creation Ketan Tapai
E. FACTORS CAUSE OF FAILURE OF MAKING Tapai KETAN
Apparently, the tape-making is not difficult. However, in the manufacture of tape, people often fail. Have you ever failed to make fermented glutinous this? So, what caused the failure? Many factors led to the failure in making fermented.
1. Quality Yeast Low
Yeast does have a fairly long shelf life. However, the longer the yeast is stored, its quality decreases. Deterioration in the quality of yeast can cause the yeast is no longer able to carry out the fermentation process as expected.
2. Mixed Oil
Another possibility is the way pengadonannya poor or uneven, it should be noted also when knead the flour raginya, is abstinence oil! Make Tapai must be completely free of oil or without oil. The biggest enemy when making Tapai is oil! Or also because it is too wet, or too much water, nor too dry, so it does not ferment.
3. Opened during storage
There is a friend asked me why he failed in making fermented, but already follows all the rules of manufacture. And when asked: "How many days of curing is done until then opened?". He replied: "Yes, ordinary as you have to inform you that, between five to seven days, right? But on the third day I opened it briefly because it wants to see, if he thought would be, I peep it. "" Well, yes that's why. The new third day you can not wait anymore, he wants just goofing off! The result is clearly not going to be.
Curing should not concede the air from the outside! Should be up to five or seven days, without peeping. He would get angry and cranky if you itch just want to peek! ", I said, menggurauinya.
Then for the third time then the second until a friend was successful.
f. Other Ways Making Tapai
The three materials are mixed so that a sebati.
This sebati then wrapped a little by using a leaf known as fermented leaves. But at the present time, the leaves are fermented more difficult and most Tapai found wrapped in banana leaves. Although there is little difference between fermented flavor wrapped in fermented and fermented leaves wrapped in banana leaves.
Tapai ready-wrapped and then put in a large bowl or large jar and covered with fabric.
After that cured or left to stand for approximately five to seven days,
Tapai it will be ripe and ready to be served then. Tapai that have been cooked remove the water very sweet. This Tapai water should be drunk and some are making it as a traditional medicine.
And because fermented glutinous have a pretty sweet flavor, usually fermented in accordance eaten at noon as a dessert. And in case we want to add more piquancy fermented, fermented it may be mixed with coconut milk and add a little water.
With white glutinous rice as much as two kilograms usually so tapainya can be up to three liters.
In the area of Bali, fermented or fermented water is squeezed in order to spend a lot of water, the drink is called Brem, which is low in alcohol.
Saving Tapai increasingly not good, because raginya rose steadily so that the alcohol content also rose last taste bitter instead of sweet!
In the restaurant, fermented mixed with ice cream and ice cream type is most suitable for the fermented namely sorbet de coco, coconut ice cream, a little watered fresh coconut milk. Customers who just want to try Tapai, usually just want Tapai mediocre without using ice cream. Its always ask fermented or fermented ice cream, are people who already know Tapai and familiar.
If it is not unusual, in fact require recognition process first, it was only then that the process of love, then find and ask questions.
Our customers are people of Indo-China, such as Laos, Cambodia, Vietnam and Japan, is quite familiar with this fermented. And generally are Asians. There are people of Cambodia to our customers, so just sit quietly entered yet been asked Tapai: "There is fermented red, white too?" He ordered Tapai create dessertnya, though not the message staple food.
Tapai red, consisting of red glutinous rice. One and a half kilograms of glutinous rice fermented red would be nearly four liters, more and more expanded and more water than fermented white. But the Caucasians, Europeans, are not so fond of red fermented, they are more like fermented white, and it was only a few are like.
Cooking red fermented longer period of time than fermented white, as well as requiring yeast in an amount more than the white glutinous, and how to make it any different that should be boiled, not steamed. If steamed would be too long and less good, because the red glutinous rice is very hard.
Our customers often ask Tapai Caucasian people sorbet, but without fermented black or red, they just want the whites only. Instead there our customers Cambodians and Vietnamese, they just want the fermented black or red only. Another others pleasure, we like other people do not necessarily like, and vice versa.
How to Making Tapai
Tapai manioc or cassava by the community Bandung - West Java is known as a kind of fermented peuyeum which use basic ingredients cassava or manioc, just use the basic ingredients and the manufacturing process is different so the results are different that is drier than fermented glutinous.
Tapai of cassava fleshy yellow better than white, because cassava is more subtle yellow flesh with no coarse fibers. Cassava nice to be made Tapai is the age of 6 months to 1 year, and recently removed from the garden and immediately steamed.
During this time people found Tapai and peuyeum is the same, but in fact there is a fundamental difference in the two ways of making up akhirnyapun different results.
Tapai of Central Java stored longer because it can not stand fast watery, while peuyeum from West Java more can be retained because it is resistant watery.
b. tools and materials
1. Ingredients
a. Cassava or manioc 5 kg
b. Enough water
c. Ragi Tapai 2 plates
Cassava
As the main ingredient, select good cassava, the white flesh color, without color purple / bluish. To avoid the presence of cyanide in cassava (bitter taste), then cassava sufficiently washed with running water until completely clean.
Then, do not choose cassava tuber hard. Sometimes there is cassava that had hardened like a trunk. Cassava like this will not successfully made the tape. The resulting tape will remain hard.
yeast tape
Can be found in the market. Yeast is used yeast powder, or if the solid form, can be smoothed. The use of yeast tape is around 3% of the weight of cassava. For example, if the weight of 1 kg cassava, then raginya 30 grams.
2. Tool
a. Knife
b. Pan
c. Cormorant
d. Winnowing (nyiru)
e. Stove
f. Banana leaves or plastic
g. wood basket
h. Clean cloth to close your hand
Plastics / banana leaf
Used for packaging of cassava during the fermentation process. Pembungkusannya not too tight (still leaving the air) but also not left exposed (contact with air). For some people, the scent peuyeum will be better when using a banana leaf wrappers.
C. Cassava Production Method Tapai
Manufacture of fermented cassava is not difficult. However, we must pay attention to accuracy and cleanliness in making fermented. If we do not notice these things, chances are we'll fail in making fermented. Tapai will be rotten.
To be able to make fermented cassava, we must pay attention to the steps as follows. No matter how made is as follows.
1. Preparation of materials
a. Choose a good quality cassava and no foul. Cassava will result Tapai good quality anyway. In contrast, poor cassava would cause a failure in making fermented.
b. The next step, peel cassava peel. Then, keriklah part slippery to rough.
c. If the major cassava can be cut. However, if you prefer to make large-sized tape, cassava does not need to be cut.
d. Wash cassava pieces were then immersed for up to 2 hours in water;
2. steaming
a. After soaking, the pieces of cassava steamed for 30 minutes or boiled in boiling water for 15 minutes (until half cooked);
b. Remove and drain (but if steamed cassava need not drained) and then cooled over winnowing or nyiru;
Figure steaming
3. fermentation
a. Meanwhile, crushed yeast until smooth, while the bamboo baskets are washed and then dried in the sun to dry. Then banana leaves wiped with a clean cloth and passed over the flame so slightly wilted;
b. After prepare rattan basket / timber, pot or pan, then line it with several layers of banana leaves both the base and the inner wall in a basket lined with a banana leaf that;
c. Cassava cook lukewarm layer arranged in the basket, then sprinkled with a thin layer of yeast;
d. After that, another layer composed of cassava on top of the previous layer and sprinkled with yeast back. Thus do until the basket is almost full;
Figure Cassava arranged in layers with a given yeast
e. At the top of a pile of manioc, sprinkle the yeast again before closing with three layers of banana leaves;
f. Baskets filled put in place that is clean and not hot (shielded from the hot sun or extreme heat) and ant-free for ± 2 to 3 days;
g. Tapai cassava has been finished and ready to be served;
h. Tapai can be packed in plastic bags and stored at cold temperatures (0 to -5 ° C). At room temperature (15-30 ° C) rapidly fermented sour;
D. Flowchart of Cassava Development Tapai
Cassava
Cut into pieces
peeled
wash
soaked
Boiled until half cooked
drained
is leavened
Wrapped in plastic or taro leaves
Diperam (2-3) days
Peyeum
E. Things you Need to Look For
1. Tape / Peuyeum that either has the following characteristics.
a. on the outside there is a whitish color;
b. on the inside amber;
c. soft;
d. It tastes sweet;
e. not watery or wet.
2. Peuyeum can last up to three days, the passing of it, the fermentation process will continue, thereby increasing the alcohol content and it will turn into a little bitter.
3. At the time pembaluran yeast, do it with clean hands.
4. If the storage time (fermentation) too briefly, then peuyuem will not be so; not sweet and still hard; this can be overcome by storing it overnight again or to obtain a good peuyeum.
5. If the fermentation time is too long, then peuyeum will be very soft, slightly damp / watery, and tasted a bit sour / bitter. This means beginning to form alcohol.
6. If peuyeum already finished, can be directly consumed or processed further.
7. Peuyeum freshness can be maintained when stored in the refrigerator (the refrigerator) and can last up to 5 days.
Tapai of cassava fleshy yellow better than white, because cassava is more subtle yellow flesh with no coarse fibers. Cassava nice to be made Tapai is the age of 6 months to 1 year, and recently removed from the garden and immediately steamed.
During this time people found Tapai and peuyeum is the same, but in fact there is a fundamental difference in the two ways of making up akhirnyapun different results.
Tapai of Central Java stored longer because it can not stand fast watery, while peuyeum from West Java more can be retained because it is resistant watery.
b. tools and materials
1. Ingredients
a. Cassava or manioc 5 kg
b. Enough water
c. Ragi Tapai 2 plates
Cassava
As the main ingredient, select good cassava, the white flesh color, without color purple / bluish. To avoid the presence of cyanide in cassava (bitter taste), then cassava sufficiently washed with running water until completely clean.
Then, do not choose cassava tuber hard. Sometimes there is cassava that had hardened like a trunk. Cassava like this will not successfully made the tape. The resulting tape will remain hard.
yeast tape
Can be found in the market. Yeast is used yeast powder, or if the solid form, can be smoothed. The use of yeast tape is around 3% of the weight of cassava. For example, if the weight of 1 kg cassava, then raginya 30 grams.
2. Tool
a. Knife
b. Pan
c. Cormorant
d. Winnowing (nyiru)
e. Stove
f. Banana leaves or plastic
g. wood basket
h. Clean cloth to close your hand
Plastics / banana leaf
Used for packaging of cassava during the fermentation process. Pembungkusannya not too tight (still leaving the air) but also not left exposed (contact with air). For some people, the scent peuyeum will be better when using a banana leaf wrappers.
C. Cassava Production Method Tapai
Manufacture of fermented cassava is not difficult. However, we must pay attention to accuracy and cleanliness in making fermented. If we do not notice these things, chances are we'll fail in making fermented. Tapai will be rotten.
To be able to make fermented cassava, we must pay attention to the steps as follows. No matter how made is as follows.
1. Preparation of materials
a. Choose a good quality cassava and no foul. Cassava will result Tapai good quality anyway. In contrast, poor cassava would cause a failure in making fermented.
b. The next step, peel cassava peel. Then, keriklah part slippery to rough.
c. If the major cassava can be cut. However, if you prefer to make large-sized tape, cassava does not need to be cut.
d. Wash cassava pieces were then immersed for up to 2 hours in water;
2. steaming
a. After soaking, the pieces of cassava steamed for 30 minutes or boiled in boiling water for 15 minutes (until half cooked);
b. Remove and drain (but if steamed cassava need not drained) and then cooled over winnowing or nyiru;
Figure steaming
3. fermentation
a. Meanwhile, crushed yeast until smooth, while the bamboo baskets are washed and then dried in the sun to dry. Then banana leaves wiped with a clean cloth and passed over the flame so slightly wilted;
b. After prepare rattan basket / timber, pot or pan, then line it with several layers of banana leaves both the base and the inner wall in a basket lined with a banana leaf that;
c. Cassava cook lukewarm layer arranged in the basket, then sprinkled with a thin layer of yeast;
d. After that, another layer composed of cassava on top of the previous layer and sprinkled with yeast back. Thus do until the basket is almost full;
Figure Cassava arranged in layers with a given yeast
e. At the top of a pile of manioc, sprinkle the yeast again before closing with three layers of banana leaves;
f. Baskets filled put in place that is clean and not hot (shielded from the hot sun or extreme heat) and ant-free for ± 2 to 3 days;
g. Tapai cassava has been finished and ready to be served;
h. Tapai can be packed in plastic bags and stored at cold temperatures (0 to -5 ° C). At room temperature (15-30 ° C) rapidly fermented sour;
D. Flowchart of Cassava Development Tapai
Cassava
Cut into pieces
peeled
wash
soaked
Boiled until half cooked
drained
is leavened
Wrapped in plastic or taro leaves
Diperam (2-3) days
Peyeum
E. Things you Need to Look For
1. Tape / Peuyeum that either has the following characteristics.
a. on the outside there is a whitish color;
b. on the inside amber;
c. soft;
d. It tastes sweet;
e. not watery or wet.
2. Peuyeum can last up to three days, the passing of it, the fermentation process will continue, thereby increasing the alcohol content and it will turn into a little bitter.
3. At the time pembaluran yeast, do it with clean hands.
4. If the storage time (fermentation) too briefly, then peuyuem will not be so; not sweet and still hard; this can be overcome by storing it overnight again or to obtain a good peuyeum.
5. If the fermentation time is too long, then peuyeum will be very soft, slightly damp / watery, and tasted a bit sour / bitter. This means beginning to form alcohol.
6. If peuyeum already finished, can be directly consumed or processed further.
7. Peuyeum freshness can be maintained when stored in the refrigerator (the refrigerator) and can last up to 5 days.
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