Fice sauce processing (tài liệu tiếng anh thực phẩm)

FISH SAUCE PROCESSING
IN VIETNAM
Presented by THU T. N. DINH
M.S. Graduate Student
Department of Animal and Food Sciences
Texas Tech University


VIETNAM

GEOGRAPHICAL POSITION
Tropical area, near equator
Coast line is eastern border
Dense system of rivers and streams

CLIMATE
Hot and wet
Two seasons: dry-hot – November to April
rainy-cold – May to October
Average rainfall: 67–118 in (170–300 cm)
Temperature: according to specific area
highest at 104°F (40°C)
lowest at 62°F (17°C)
INFLUENCES ON STYLE of DIET
Development of fisheries

AN INTRODUCTION

Availability of seasonings
Seasonal changes

HOW DO VIETNAMESE PEOPLE EAT?

Diet is a sensual experience

Diet is shaped by the concept of equilibrium

Variety in selection and taste


COMPREHENSIVELY

Multi-color
Multi-shape
Multi-flavor
Harmony in the dish


EQUILIBRIUM
Diet selected using philosophy of “YIN and YANG”

YIN

YANG

Sweet, sour
Cold
Onion
…

Salty
Hot
Ginger
…

Harmony of different tastes in a
multi-course meal
Equilibrium between food, people
and health


BROAD SELECTION
Description of a normal meal: some dishes are in separate bowls or plates,
cooked rice in bigger bowls or pots, sauces in smaller bowls

People can select from any dish that corresponds to their personal taste
People normally eat cooked rice with some dishes and adjust their taste using
sauces with fish sauce as the basic component


WHY
IS

Development of fisheries
brought about fish sauce as a

FISH

TRADITIONAL PRODUCT

SAUCE
IMPORTANT?


IS

SA
UC
E

CE
U
SA
G
N
NI
O
AS
SE

DI
PP
IN
G

WHY

FISH
SAUCE
IMPORTANT?

U CE
A
S
ING
R
U
VO
FL A


DIFFERENCES BETWEEN FISH SAUCE AND SALTED FISH PRODUCTS
FISH SAUCE

SALTED FISH PRODUCTS

Liquid

Paste

Transparent brownish red or bright yellow

Color of raw materials and spices

Solution of amino acid, polypeptides
and salt

Mixture of cured fish muscle, salt
and seasonings

Requires 6 months to produce

Requires 1 month to produce

Utilizes fresh fish

Utilizes treated fish

Has specific flavor, LIGHT SMELL

Flavors differ by region, STRONG SMELL

Smelly? Fetid? Offodor?


DIFFERENCES BETWEEN FISH SAUCE AND SALTED FISH PRODUCTS
WORD USE

Fish sauce

Salted fish products

“nước” and “mắm”

“mắm” and “specific word”
such as “nêm”, “ruốc”, “lóc”, etc.; according to kinds of fish

“Nước”: liquid or liquidity
“Mắm”: kind of products made by fermenting the mixture of aquatic products and salt

Mắm nêm

Nước mắm


Processing Guidelines
Unrefined SALT

Caught FISH

Classify

Make 23%-26% brine

Clean
Mix, ratio of fish and salt is
2.5-3.0/1.0
Waste brine

Pour mixture into bucket
Stir the mixture
Extracted juice is
exposed to the sun

Fasten and press mixture
Separate extracted juice

Fermentation period

FISH SAUCE

Processing Guidelines

Setting net to catch long-jawed anchovy

Netted fish

Preparation

Trawler, catching long-jawed anchovy

Unrefined salt


Processing Guidelines

Fish and salt are mixed with the ratio of
2.5-3:1, fish and salt respectively

Salt-fish is delivered from ship's hold,
put into the basket and taken ashore

Mixing

Salt-fish is transferred into ship's hold.

Mixture is poured into bucket.

Processing Guidelines

Mixing

Sub reservoir for
product or
extracted juice

Cement reservoir and sub reservoir, which are also used for fish sauce fermentation today

Fish used in fish sauce does not need be of good quality.
Spoiled fish can be used.
Mixing process can be done aboard or at fishery.
Classifying and cleaning procedures are not necessary.


Processing Guidelines

Fermentation buckets

Fermentation period

Buckets for circulation of extracted juice

Buckets are numbered and the inside mixture of each has a different salt concentration.
Circulation of extracted juice normally requires 5 buckets.
Extracted juice from a bucket will be used for soaking mixtures in other buckets.
The fermentation is controlled by worker experience and ends with fish sauce in the last bucket

Processing Guidelines

Fermentation period

FACTORS IN FERMENTATION:
Natural microorganisms: influence on specific flavors
Temperature: 30–47°C(86–116.6°F)
Humidity: high, 70-80%

Reservoir for the extracted juice
circulation and product storage

Sample for salt analysis

Fermented mixture of salt and fish


HERE YOU ARE – FISH SAUCE

P

a

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k

a

g

i

n

g

p

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FISH SAUCE PROCESSING – Need for IMPROVEMENT
PROBLEM
Long processing time increases cost.
Process is controlled by subjective experience of individuals.
Environmental pollution.

RESEARCH
Biosynthesis of salt-tolerant proteases from Aspergillus oryzae

Improvement of fish sauce quality: decrease off-odor and increase lightness of color
Deodorizing system for fish sauce workshop


FISH SAUCE –AN INTEGRAL FLAVORING INGREDIENT
IN THE VIETNAMESE DIET
T r y

i t

a n d

f e e l

t h e

d i f f e r e n c e !!!

ANY
QUESTIONS?