Study on technology of Pla-ra processing
1999
Poonsap Virulhakul | Jirawan Yamprayoon | Amonrat Sukkho (Department of Fisheries, Bangkok (Thailand). Office of Specialist)
Technology of the processing of Pla-ra (a type of fermented fish) was studied by means of surveying, interviewing and observing of 8 processors from 6 provinces in the northeast and the central part. It was found that fish used for making Pla-ra were Trichogaster spp., Cirrhinus spp., Notopterus spp. and trash fish (small marine fish). Some big fish, e.g., snake head fish (Ophicephalus spp.), catfish, lizard and croaker were also used. Trichogaster spp. gives the good quality Pla-ra. Fish was scale-off, head-off and gutted before use. Most processors did not check accuratly the quantity of salt and roasted paddy rice or rice or rice roasted bran. They have done bytheir own experiences with no standard formula. The proportion of the ingredients had been weighed to get the figures as follows: fish mixed with salt in the ratio of 4-5:1 by weight and roasted paddy rice or roasted rice bran 10-20 percent. The mixture was then tightly packed in ceremic tub or cement pond. Bamboo bands were placed at the top of the mixture. Brine is added to cover the mixture throughout fermentation period of 3 to 12 months. Prior to distribution, roasted paddy rice or roasted rice bran was mixed again to obtain good odor and appearance. Some processors added brine too to increase yield and able to sell in low price. The price of Pla-ra varies from 10-80 Bahts/kg according to quality and type of fish.
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