Salting is of the preservation technique that has long completed. Salt can act as a preservative because the salt will draw water from the material so that the decomposition of microorganisms can not proliferate due to reduced water activity.
The properties of salt Antimikroorganisme
Salt gives some effect when added to the network of the fresh herbs. Salt will act as a selective inhibitor of positive contaminants in microorganisms. Deterioration or proteolytic microorganisms and spore-forming is the most basically affected even by low salinity even (ie up to 6%).
Pathogenic microorganisms including Clostridium botulinum, except S. aureus can be inhibited by salt concentrations up to 10-12%. Some microorganisms chiefly Leuconostoc and Lactobacillus species can grow quickly in the presence of salt. Salt also affects the water activity (aw) of the material so that it can control the growth of microorganisms.
Several halophilic microorganisms such as bacteria (bacteria that survive at high salt concentration) can grow in a virtually saturated salt solution, but requires a long storage time to grow and subsequently decay occurs.
A. Salting Fish
In the technique of salting fish, preservation is completed by reducing the water content in fish body until a positive point so that bacteria can not live and breed again. Thus, the role of salt in this technique is not to kill microorganisms (fermicida), but saltwater resulted in the withdrawal technique in the cells of fish flesh, causing plasmolysis (water content in the cells of microorganisms is reduced, over time the bacteria die).
Salting fish is usually followed by drying to lower moisture content in fish flesh so that the more sticky liquid and protein will be lumpy. The purity of salt and salt crystal size will affect the quality of salted fish produced. Color yellowish white, soft, and nice taste are the traits of nice salted fish.
Salting the fish can be completed in several ways, namely:
* Dry Salting (dry salting) using dry salt => then weeded fish coated in salt and arranged in layers with salt.
* Salting wet (brine salting) using saturated salt solutions => fish stacked in the container / water-resistant container and then filled with saline solution.
* Salting dry without a waterproof container (kench salting) => very as dengancara (one), but because the container used is not water, then the solution / liquid salt that is formed will directly flow down and discarded.
* Salting followed by the boiling technique (evaporation) or dipped in hot salt solution (cue).
B. Salted Eggs
Salted egg is an egg processed by salting principle. The function of salt here is the same with the fish salting draws water up to a positive water content so bacteria can not grow anymore. The salt used ought to even be neat and its salts crystal size is not subtle.
Duck egg / chicken that will be used must be of nice quality because it will affect the resulting eggs. In making salted eggs often used ash, red brick powder mixed with salt as a medium pengasin.
C. Pickles
Pickles or pickle is named vegetables or fruits that are preserved in salt and vinegar flavored or not nice. Salting technique conducted in the early stages of fermentation by making pickles. Sometimes, the addition of sugar as much as 1% when used in vegetable or fruit sugar levels low.
Name pickles are usually adjusted by the name of vegetable or fruit used, for example, pickled cucumber, pickled garlic, and others. So, the pickles are made with a combination of preservation methods ie salting and fermentation.
one. The first way consists of processes, namely technique pelumuran salt (rough salting) and salting (final salting).
Making pickles is distinguished above six ways:
In the technique of salt used in powder salt pelumuran about 10% of material weight and 10% concentrated salt solution. Materials and salt powder is prepared in special containers such as jars in layers. The top has a layer of salt over the bottom. This technique lasts for 4-5 days followed by the final salting.
At this stage powder salt reduced 6% by weight of the material that has experienced rough salting. Elderly salting technique depends on the flavor of pickles produced. Making these kinds of pickles a lot completed in Japan.
six. The third way: at first used by ten.6% saline solution and then added salt powder as much as 9% of the weight of material. The addition of salt is completed gradually each week until it reaches 15.9%. Long for a third alternative technique is similar to the second way, then the addition of salt each week ought to be much less than the second way.
three. The second way is by pulverization salt incrementally. The first stage carried out with low salt content of about 8% and then added salt powder as much as 9% of the weight of material. Each week, the addition of salt gradually until it became 15.9%.
The fermentation technique that occurs in the manufacture of pickles will form the lactic acid derived from the conversion of carbohydrates / sugar. This technique lasted for 9 weeks to complete. Results of fermentation depends on the temperature and how salting before fermentation.
Soaking vegetables or fruit in a solution of low or high salt levels will cause the growth of microorganisms from a class of bacteria namely Lactobacillus plantarum. The bacteria are involved in the formation of lactic acid in the coursework of fermentation. The bacteria can not grow if the salt solution increased to ten to 15%.
There's kinds of pickled vegetables or fruit:
* Pickled salted: pickles are made through a salting technique with common salt (NaCl) followed fermentation, such as the ways above.
* Pickled condiments: pickles vegetables / fruits that are fragrance ingredients (aroma), usually of spices such as onion and garlic are way different fermentation with salty pickles.
Pickles seasoning is made by soaking the fruits or vegetables in low-grade salt solution and a solution of acetic acid. Aroma-forming ingredients such as spices lead to weakened growth of acid-forming bacteria, but the spice can inhibit the growth of microorganisms that can destroy the pickles.
Vegetables and fruits are used to make pickles are cucumbers, garlic, onion, chillies, cabbage, mustard greens, chinese cabbage, papaya, terubuk, ginger, and plenty of more. This type of fruit has not been lots of pickles, but if it will be made pickles, selected from a ripe fruit but not ripe so that the texture is still hard.
D. Anchovy
Anchovy is a semi-finished products from fish processing results using the basic technique of salting and drying. However, there's also fresh fish, to fish this type of salting the fish is not completed.
To make the fish is dried with a salty taste, it can be completed in the following ways:
* Fish that are small (often called fish), before processing is not necessary weeding or disposal of the contents of the stomach. So the fish is cleaned of dirt and washed neat.
* To receive a taste salty, then the material was cleaned gan soaked in salt solution with a concentration of 0.5-1%, or depending on the desired level of salinity anchovies for 1-3 hours.
* Teri fish that have been soaked in saltwater and then drained and dried to dry. Drying is completed by out the fish that have been soaked in saltwater drying on a rack. Drying can be carried out under the hot sun or by using an artificial dryer.
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