FISH SAUCE (PATIS)
High quality fish sauce with 13.6% protein content and fish paste (bagoong).
- Fish of assorted species
- Enzymes from micro-organisms
Equipment: Fermentation vessels provided with stirrer
1. Wash assorted species of fish to free them from undesirable dirt.
2. Grind fish to facilitate hydrolysis of the protein constituent.
3. Place ground fish into clean fermentation vessels provided with stirrer.
4. Add appropriate amount of salt and mix uniformly to inhibit the growth of micro-organisms during fermentation.
5. Introduce enzymes obtained from micro-organisms of plant animals to fortify the natural endoenzymes present in the fish. Stir the mixture.
6. Adjust the pH requirement of the particular enzyme used.
7. Ferment for 13 days. Clean the digested mash by filtering. Bottle the clear reddish brown liquid as patis and the residue containing some insoluble protein as "bagoong."
8. Fermentation is allowed to occur for 13 days. The digested mash is cleared and from the filtered clear reddish brown liquid is bottled as quality patis and the residue containing some insoluble protein as bagoong.
SOY SAUCE (TOYO)
Soy sauce is a dark brown extract of a fermented mixture of soybean and roasted wheat flour. Soy sauce with 7% protein content meets the Food and Drug Administration (FDA) requirement. It compares very well with the protein and lactic acid content of known local commercial brands.
- Brown sugar
- Salt solution, 20-22%
- Sodium benzoate as preservative
- Monosodium glutamate (MSG)
- Bacteria (Lactobacillus delbrueckii)
- Yeast (Hansenula subpellicullosa)
- Sugar molasses
- Mold (Aspergillus oryzae)
- Fermenting Vessels/Vats
- Pressure cooker/Horizontal retort
- Filter press (Stainless steel)
- Frying pan
1. Pre-treatment of Soybean - Soak soybeans in water overnight, then wash and drain. The soaked beans are steamed with water for one hour at 15 psi. The beans are allowed to cool.
2. Inoculation - The cooled beans are inoculated with yeast after spreading evenly on a tray or "bistay". Incubate for 24 hours at room temperature by covering with cheesecloth. This is used as soybean broth. The beans are coated with roasted flour and are subsequently inoculated with mold and bacteria starters. Mix thoroughly and incubate at 30-40 C for 24 hours. The mash formed is transferred into fermenting vats and mixed with 20-22% salt solution. The vats are covered with thick plastic sheets. Fermentation is completed after three months.
3. Improvement of product - The mixture is clarified with kaolin overnight. The fermented mash is filtered and the brew is pasteurized at 80-85 C for 30 minutes. Caramelized brown sugar is added to improve flavor, color and viscosity of soy sauce. Sodium benzoate is added as a preservative. The product is bottled.