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Bagoong is made, in the Philippines, by combining specific amounts of fish (sardines and ipon are most often used) and brine. Once combined, it is left to ferment for 10 to 12 months. It is ready once bubbles form, and it's strong, pungent odor can be smelled. Once fermented, a thick, clear, yellow liquid begins to form on top. This yellow sauce is separated from the bagoong, and bottled. This yellow liquid/sauce is called Patis. The recipe has also been used with fish eggs/roe, shrimp, and clams since the 1960's. It can now be purchased as a ready-to-eat bottle, as well as in dried, compacted cubes, due to modern innovations in technology.
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What is the microorganism in the production in bagoong?
loperacrustacianicvolca and fungulus
What chemical reactions take place in producing bagoong?
Bagoong (Tagalog pronunciation: [bɐɡoˈoŋ]) is a Philippine condiment made of partially or completely fermented fish or shrimps and salt.The fermentation process also results in fish sauce (known as patis).Hydrolysed protein and fish oil are the main products of fermentation in salt (3 - 12 month in anaerobic container).
Where does the bagoong originated?
bagoong was originated in balayan
Method in making bagoong.?
BAGOONG INGREDIENTS:Use only good fresh fish (anchovies are preffered)SaltBAGOONG PROCEDURES:1. Wash the fish thoroughly with clean fresh water.2. Mix the fish with clean pure salt.( 1 part salt to 3 parts fish ) by measure( 2 parts salt to 7 parts fish) by weight3. Place the fish in fly proof, clean containers with a minimum.4. Store the bagoong in a clean warm place which has a minimum of circulating air.5. When the proper arm and body have developed in the product drain off the patis and grind the residual bagoong.6. Strain patis and pack in clean container.
What are microorganism involved in bagoong making?
Bagoong (Tagalog pronunciation: [bɐɡoˈoŋ]) is a Philippine condiment made of partially or completely fermented fish or shrimps and salt.The fermentation process also results in fish sauce (known as patis).Hydrolysed protein and fish oil are the main products of fermentation in salt (3 - 12 month in anaerobic container
What is the English for bagoong?
The English of bagoong is fish paste.
Who was rufina lucas of rufina patis?
Who was rufina lucas of rufina patis?
What is the tagalog term of ginamos?
The Tagalog term for ginamos is bagoong.
What is George Patis's birthday?
George Patis was born on April 16, 1983.
When was George Patis born?
George Patis was born on April 16, 1983.
Steps on how to make patis?
The similar Filipino version common to Indochina is called patis. Patis is in fact the by-product of the making of a fish paste called bagoong [1], and is not generally consumed on its own. Rather, it is nearly always cooked prior to consumption (even if used as an accent to salads or other raw dishes), or used as a cooking ingredient. It is also used in place of table salt in meals to enhance the flavor of the food but instead of being poured on the food, it is often used as a dipping sauce. [2]
How do you make Philippine bagoong?
This is fully answered in the link: http://editthis.info/Wiki/Bagoong
