Masakan Madiun Serba - Serbi Bahan Pengawet Alami ( Sundries natural preservative ) Khas Indonesia -

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Artikel : Masakan Madiun Serba - Serbi Bahan Pengawet Alami ( Sundries natural preservative ) Khas Indonesia
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Masakan Madiun Serba - Serbi Bahan Pengawet Alami ( Sundries natural preservative ) Khas Indonesia

Mengenal bahan pengawet alami

Jika kita berbicara tentang pengawet makanan adalah hal yang bisa bermanfaat untuk kita ketahui, karena tidak jarang pengawet makanan yang kita temui sekarang ini malah membawa bahaya berbeda bagi tubuh. Dan ternyata ada beberapa bahan pengawet alami yang sudah dikenal dari beberapa abad yang silam, yang rutin di gunakan untuk mencegah pembusukan di dalam bahan makanan agar makanan tersebut dapat bertahan lama selama beberapa bulan bahkan beberapa tahun.

Pengawetan makanan secara fisik paling bervariasi jenisnya dimulai dengan teknik pemanasan, pendinginan, pembekuan, pengasapan, pengalengan, pembuatan acar, pengentalan, pengeringan dan pembuatan tepung. Yang dasarnya hal tersebut di lakukan untuk membuat makanan memiliki daya simpan yang lama dan mempertahankan sifat-sifat fisik dan kimia makanan. Dan tentunya salah satu unsur penting dari pengawetan makanan di lakukan adalah karena berlimpahnya hasil produksi atau sumber daya pangan itu sendiri, baik berupa tanaman atau hewan.

Manusia melakukan pengawetan makanan dengan tujuan agar bahan makanan dapat dikonsumsi kapan saja dan di mana saja, hingga batas kadaluarsa dari bahan makanan tersebut dapat dipertahankan. Selain itu, pengawetan makanan juga dapat membuat bahan-bahan yang tidak dikehendaki seperti racun alami dan sebagainya di netralkan dan di singkirkan dari bahan makanan.

Ada begitu banyak bahan makanan dari hasil pengawetan makanan seperti ikan asin, berbagai asinan sayuran seperti kimchi dari korea, berbagai rempah-rempah dalam bentuk bubuk, berbagai manisan buah-buahan, pengalengan ikan dan daging, dan masih banyak lagi. Berikut beberapa bahan-bahan pengawet makanan alami yang dapat dengan mudah kita temui di dapur kita ya bunda... sebagai referensi untuk menambah pengetahuan kita di dapur.

1. Garam

Garam adalah salah satu pengawet makanan tertua di dunia. Dan telah dipergunakan sejak zaman dahulu untuk mengawetkan daging dan ikan. Garam sendiri bekerja mengawetkan makanan dengan cara mengdehidrasi makanan sehingga mikroba tidak hadir dalam makanan, hal ini mencegah terjadinya proses pembusukan di dalam bahan makanan. Dan tentunya untuk makanan di zaman sekarang, biasanya cukup di simpan dan diawetkan setidaknya 1-2 bulan saja sambil di konsumsi. Contoh makanan yang biasanya di awetkan menggunakan garam adalah ikan asin atau sayuran asin, saya pribadi pernah membuat sayuran yang di awetkan menggunakan garam.

sawi asin

Ketika itu saya menggunakan sayuran sawi manis atau sawi hijau, dengan cara sayur sawi di cuci bersih terlebih dahulu lalu kemudian tiriskan airnya sampai benar-benar kering. Siapkan larutan garam yang sudah di rebus terlebih dahulu dengan air biasa, baru kemudian rendam sawi semalaman sambil di bolak-balik selama 3 jam pertama. Setelah keesokan harinya, buang air garamnya lalu cuci sampai sawi benar-benar bersih dari air garam dan apabila perlu rendam menggunakan air masak biasa lagi untuk mengurangi rasa asinnya. Potong sawi sesuai selera ketika akan dimasak dengan catatan kurangi penggunaan garam di dalam masakannya ya bunda :D...

2. Gula

Gula pengawet alami makanan berikutnya, ia juga dapat menghilangkan kelembaban makanan dan mencegah pertumbuhan bakteri dan mikroba lainnya yang berkontribusi terhadap pembusukan. Gula ini dikenal sebagai pengawet selama ribuan tahun, orang Mesir kuno dikenal mengawetkan makanan dalam toples madu. Makanan yang diawetkan menggunakan gula diolah dengan cara dimasak sampai gula mengkristal dan biasanya rasanya manis. Dan ternyata usia pengawetannya jauh lebih panjang. Bahan-bahan yang biasa di awetkan menggunakan gula pada umumnya adalah buah-buahan

Manisan biasanya dari buah-buahan

3. Ekstrak Rosemary

Ekstrak Rosemary selanjutnya menjadi bahan pengawet makanan secara alami, meskipun tidak banyak orang Indonesia mengenal rosemary. Ekstrak rosemary biasanya di gunakan untuk memberikan aroma makanan yang harum dan enak. Cara mendapatkan ekstrak rosemary adalah dengan menyuling ekstrak rosemary dan membiarkan antioksidan di dalamnya melindungi rasa dan penampilannya.

4. Cuka

Cuka dapat di temui di mana saja di pasar tradisional atau supermarket besar. Merupakan bahan pengawet alami yang dapat membunuh bakteri dan mikro organisme lain karena mengandung sekitar 5% asam asetat. Biasanya cuka di pakai untuk mencuci ayam, daging atau ikan sebelum dimasukkan ke dalam lemari es sehingga masa simpannya di dalam lemari es jadi lebih lama. Dan bahan makanan yang biasanya di awetkan menggunakan cuka adalah acar, kimchi, jelly dan minuman.

Kimchi

Nah bunda, sekarang bunda tidak perlu khawatir lagi jika ingin mengawetkan makanan dengan bahan-bahan alami. Toh, bahan-bahannya pun mudah di dapat kecuali rosemary ya bunda... setidaknya bunda perlu memiliki tanamannya kan :D.

Mudah untuk membuat berbagai asinan sayuran ataupun manisan buah-buahan kesukaan bunda, dengan bahan yang alami tentunya akan lebih sehat dan aman. Selamat Mencoba ya bunda :D ...

Sundries natural preservative

If we talk about food preservatives are things that can be useful for us to know, because it is not uncommon food preservatives that we encounter today is different even bring harm to the body. And it turns out there are several natural preservatives that are known from a few centuries ago, were routinely used to prevent spoilage in food ingredients that these foods can last a long time over several months or even several years.

Food preservation is physically the most varied kind began with techniques heating, cooling, freezing, curing, canning, pickling, coagulation, drying and manufacture of flour. That basically it is done to make foods have a long shelf life and maintain the physical properties and chemical food. And of course one of the important elements of food preservation in doing is because of the abundance of the resource production or the food itself, either plants or animals.

Humans do food preservation with the aim that the foodstuff can be consumed anytime and anywhere, to the limit of the expiration of these foods can be maintained. In addition, food preservation can also create materials that are not desired as natural toxins and so neutralize and remove from foodstuffs.

There are so many foods from the food preservation such as salted fish, various pickled vegetables such as kimchi from Korea, various spices in powder form, various candied fruit, canned fish and meat, and much more. Here are some of the ingredients of natural food preservative that can be easily we meet in our kitchen... as a reference to add to our knowledge in the kitchen.

1. Salt

Salt is one of the oldest in the world food preservatives. And has been used since ancient times to preserve meat and fish. Salt itself works preserve food by reducing the water content in food so that microbes are not present in food, it prevents the process of decay in foodstuffs. And of course for food today, is usually enough stored and preserved at least 1-2 months while in consumption. Examples of foods that are usually preserved using salt is salty dried fish or vegetables, I personally ever made vegetables are preserved using salt.

Salty greens mustard

When I use a vegetable sweet mustard or greens mustard, greens mustard in wash first and then drain the water until it is completely dry. Prepare a solution of salt that has been boiled first with water, then soak mustard overnight while on the commute during the first 3 hours. After the next day, dispose of salt water and wash until the cabbage completely clean of salt water and if necessary to use boiled water to soak more unusual to reduce the saltiness. Cut the mustard to taste when it will be cooked with notes reduce the use of salt in cooking, ok mother : D ...

2. Sugar

Sugar following a natural food preservative, it can also eliminate the moisture and preventing the growth of bacteria and other microbes that contribute to decay. This sugar is known as a preservative for thousands of years, the ancient Egyptians are known to preserve food in jars of honey. Preserved foods using sugar processed by cooked until the sugar crystallizes and is usually sweetened. And it turns out much longer preservation age. The materials commonly preserved using sugars in general are fruits.

3. Rosemary Extract

Rosemary extract further into natural food preservative, although not many Indonesian people familiar with rosemary. Extracts of rosemary are usually used to provide a fragrant aroma and delicious food. How to get extracts of rosemary is by distilling rosemary extract and let the antioxidants in it to protect the taste and appearance.

4. Vinegar

Vinegar can be encountered anywhere in traditional markets or large supermarkets. Is a natural preservative that kills bacteria and other micro-organisms as it contains about 5% acetic acid. Usually vinegar in use to wash chicken, meat or fish before it is put in the refrigerator so that the period of shelf in the refrigerator so much longer. And groceries are usually preserved using vinegar is pickled, kimchi, jelly and drinks.

Kimchi

vegetable pickels

jelly

Well mother, now mothers do not have to worry anymore if you want to preserve food with natural ingredients. After all, the materials are also easy on the can unless the rosemary ya mother's mother ... at least need to have the right plants: D. Easy to make a variety of pickled vegetables or candied fruits A mother, with natural materials would be more healthy and safe. Good luck ya mother :D ...

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