Phan Thiet Mui Ne fish sauce products are produced by traditional methods associated with sterilization, bottle rinsing and closed bottles according to advanced technological processes, according to HACCP and TCVN ISO 22000: 2007 standards.
+ Production according to the traditional method: The method uses the main raw material is anchovies mixed with the appropriate salt ratio, through the fermentation process, taking advantage of solar energy to create clarity and flavor, stirring and pulling. Continuously withdraw until the product is fully cooked (do not use additives and other substances)
Time of fermentation, stirring, continuous pulling until fully ripe from 12-16 months. The tools used for chopping are wooden crates made of linden wood and star wood (do not use cement pits and other materials).
Tools for fishing.
Chuong box
+ Materials for making wooden crates of linden and star wood:
- Laminate wood surrounds the barrel.
- Star wood is used as the bottom surface.
+ Container volume from 04 -18 tons.
The box is used to store water from the barrel, which flows down through the hole and pulls it back to the box.
+ Materials for making wooden crates with mausoleum and stars.
+ Volume from 0.4-0.5-ton.
Overlay method (important):
Depending on the type of fish and the volume of the tank, there is a suitable method of filling, because the right filling has the effect of making the taste, color and quality of fish sauce good. If the masking technique is not correct and careful, the process of flushing will be blocked, making the fish sauce cloudy and it is not easy to carry out repairs.
Main materials for each barrel include: About 50-80kg of coral, 6-8 bamboo brooms and 200-500kg of salt depending on the barrel diameter.
Making:
- Take a stick through the hole and then close it.
- Put 6-8 bamboo brooms in front of the hole, use your hands and feet to press the broom tightly (if you press it loosely, it will be choked because the decomposed fish interspersed with the brooms, making it impossible to flow and the fish sauce will not flow properly.) not transparent).
- Cover with a layer of coral stone to cover the broom, use both hands to press down on the stone, slowly pull out the foot from the broom.
- Arrange the distribution of coral rocks to close the gap, and at the same time attach it tightly.
- Coat a layer of granulated salt all over the bottom of the barrel and up to the hole, then use your foot to push the salt down tightly around the hole.
How to catch fish:
How to choose ingredients (charcoal anchovies)
+ Having a contract plan in places where standard raw materials are supplied, originating from local sources of raw materials, ensuring that they comply with ISO 22000: 2007 standards.
+ Anchovies have many types such as anchovies with pepper stripes, charcoal rice, white stripes, but the best ones are charcoal and pepper anchovies, chalk stripes, lead chalk, flat rice, so choose according to the appropriate season, fresh whole fish, not buy rotten fish and other fish.
+ The best time to import chuop salted fish is in the eighth of the lunar month because at this time all the fry are fat and fat when they will produce delicious fish sauce and high protein.
+ Before chuoping, other fish species and impurities such as clams, scallops, snails, mussels and moss must be removed, then washed.
How to salt chuop (chip fish):
How to mix fish and salt:
+ The best salt used to salt fish must be kept for at least 12 months or more because it can remove some substances that affect product quality such as calcium carbonate, magnesium ...
Tools used for fishing must be clean.
+ Mix fish with salt in the ratio of 3.5 -4/1 ie every 3.5-4 kg of fish mixed with 1 kg of salt.
Start transferring the fish to the box:
+ When the fish and salt are mixed (referred to as Chuong for short), proceed to pour into the bowl of Chuong Phap evenly, until the barrel is full (close it to prevent the fish juice from flowing out).
+ Soak for 48 hours when the fish is salted, open it and pull out all the water in the barrel to dry in the sun (this water is called Bui water) and will talk about it later.
+ When the water is drained, the volume of Chuong Chuong in the barrel will decrease to 30-40% (compared to the original volume) To increase the productivity of the barrel, continue to add Chuong Chuong to the barrel to reach 80% of the volume of the barrel.
How to brew chuop:
+ Cover the nylon sheet on the top, rub the nylon attached to the block with your hand, then pour on the surface of the nylon sheet a layer of salt about 10-20cm (so that the heavy salt presses on the nylon sheet to adhere to the block) and avoid the cones. contact infection..
+ Depending on the seasonal weather, the dry fermentation process is different, 20-25 days in the dry season, 30-40 days in the rainy season. This time is called dry fermentation (because there is no water).
+ After the dry fermentation time is complete, remove all the salt and take out the nylon sheet (do not reuse the nylon sheet) to fix the surface of the chuop block to be flat.
+ Cover with salt on the block about 5-10cm thick.
How to produce and use mulberry juice.
+ Bui water: is the water after soaking fish and salt after 48 hours of drying the barrel
+ Transfer water to the roof to dry in the sun and stir every day.
+ Check the salt content, make sure about 24-25 degrees Bonme.
+ Before pulling into the box, make sure the water is fragrant and clean.
Conduct compression (em Chup)
Before proceeding to compress, it is necessary to drain the water in the barrel, if there is still water in the barrel, the product will not be transparent and sometimes even turn over after pressing.
Level the surface of the block, then cover the surface of the block with an amount of salt 5-10cm thick, spread a blister (bamboo made of bamboo) to seal the face and use trees and stones to compact it.