High quality fish sauce with 13.6% protein content and fish paste (bagoong).
Materials:
- Fish of assorted species
- Enzymes from micro-organisms
- Salt
Equipment: Fermentation vessels provided with stirrer
Procedure:
- Wash assorted species of fish to free them from undesirable dirt.
- Grind fish to facilitate hydrolysis of the protein constituent.
- Place ground fish into clean fermentation vessels provided with stirrer.
- Add appropriate amount of salt and mix uniformly to inhibit the growth of micro-organisms during fermentation.
- Introduce enzymes obtained from micro-organisms of plant animals to fortify the natural endoenzymes present in the fish. Stir the mixture.
- Adjust the pH requirement of the particular enzyme used.
- 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.”
- 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.
For more information, contact:
DOST Bldg. Gen. Santos Ave., Bicutan, Taguig City
Telephone Nos: (632) 837-20-71 to 82
Web: www.dost.gov.ph
source: elgu2.ncc.gov.ph, photo from magluto.com
Read Related Posts:
wow nakatulong to ah………(:
pwede pong malaman tamang procedure ng paggawa ng patis salamat
Sir,
Saan nakakabili ng ingredients ng Patis, Rock Salt at flavoring for commercial making. Saan ang murang supplier near San Pablo City,Laguna.Thanks
gusto ko po sana malaman kung ano po yung Enzymes from micro-organisms?
nakakapanood na po ako ng gumagawa ng fish sauce pero hindi ko alam na me Enzymes from micro-organisms pala na nilalagay…much better kung sa inyo po manggaling yung right answer… gusto ko ho kasi mag negosyo ng fish sauce… sana po magreply po kayo sa e-mail ad ko po…thanks and god bless… at me mga skedyul po ba kau ng training o seminar sa fish processing like bagoong and fish sauce
@jeff, yung procedure na nakapost is from DOST, inquire ka na lang sa kanila for more info.
ang trc at nego-skwela ay may regular schedule, pwede ka mag-request ng advance schedule nila. contact:
http://www.mixph.com/2006/03/trainings-and-seminars-institutions.html
where could we have a training on patis/soysauce making???
@ying, businesscoach and trc is regularly conducting seminars. here’s the contact details:
http://www.mixph.com/2006/03/trainings-and-seminars-institutions.html
gusto ko po sana malaman kung ano po yung Enzymes from micro-organisms?
nakakapanood na po ako ng gumagawa ng fish sauce pero hindi ko alam na me Enzymes from micro-organisms pala na nilalagay…much better kung sa inyo po manggaling yung right answer… gusto ko ho kasi mag negosyo ng fish sauce… sana po magreply po kayo sa e-mail ad ko po…thanks and god bless…
@JOHN.. GUSTO KO DIN NG FISH SAUCE. TURUAN MOKO AFTER. HEHE! THANKS.
Sir,
can you please tell me what is the particular enzyme or microorgainism do i need to ferment fish sauce? Please response on my email. And also can you publish a procedure on making broth cubes (commercial type). Thank you very much…
Lerie
Please Tell us how much is the appropriate amount of salt to One kg.og fish? plzz or is it for a fee too?
[...] How to Make Patis (Fish Sauce) [...]
[...] How to Make Patis (Fish Sauce) [...]