Document 6454294
Transcription
Document 6454294
Seaweed recipes and other practical uses of Seaweeds V. S. Krishnamurthy Chennubhotla, N. Kaliaperumal and S. Kalimuthu Regional Centre of Central Marine Fisheries Research Instilute, Mandapam Camp. Seaweeds (a plant group of the sea). in botanical terms "Algae" form an important food item in many countries of the East as well as West. In China, marine algae bears the name sea-vegetable and it is not uncommon for coastal inhabitants of Japan , Malaya , China and Phillippines to be seen on the seashore during low tide ·collecting these sea-vegetab l es. Korea and Japan are the two ceuntries wh e re alg ae are farmed . but only in Japan extensive seaweed cu lt ivation is done. The seaweeds in India also are used to certain extent as food, and in coastal areas of Tamil Nadu n particul ar type of seaweed (Graci/aria .edulis) is being used since decad es fa r making gruel. A few recipes like Ulva jam , aga r jelly, some food products requiring agar. Seaweed salad, vegetable curry and porridge and some other practical ·uses tp which th es e seaweeds can be put to, are el aborated below. Th e distribution of these seaweeds on Indian coasts and their nutritive value etc. ar e discussed in a separate paper (Food from the sea; Food from ·the seaweeds). <:lctober, 1981 1. I. RECIPES ULVA JAM Ulva plants like VIva lacluea and VIva relieulala are collected, dried and washed se ver al time s in fresh water until they are bleached well. Then the material is powdered. Sugar syrup is prepared and in the boiling condi-· tion the powder is added and left to boil for about 30 minutes . When. the material is boiled well, colour and essence are added. The vessel is removed from the heater. The jam is coo l ed and bott l ed immediatery _ This can be used just like any other jam , along with bread, chappathi etc _ 2. AGAR JELLY (For Agar-ag ar please see item III) Fresh Gracilaria or Gelidiella plants are collected and su ndri ed for three days. They are washed severa l time s in soft water to remove sand, lime, sea sa lts and other adhering matter and spread in th e sun till dry. Th e seawee d is ground in a stone mortar adding water and placed in a spacious tray or basin with so ft water for 2~ hours in a cool, airy place . The pulp is dried thoroughly in the sun and pulverised in a coffee grinder. One litre of soft water is boiled in an enamel or stainless steel vessel . 9 To the boiling water 100 grms. of .seaweed mea l is added and stirred from tim e to time, and th en it is filtered through an org andy cloth. ' Sug ar to th e taste ( app ro xim ate ly 1 kg.), lim e juice. esse nc e and colouring matter are added to th e extract and again it i s filtered in " tray 3. through the organdy cloth. allowed to cool under a fan . is Th ey a re served after cutting into· pieces. In stead of seaweed meal , the agar st rip s (China grass) av ai lable, in th e market or with th e agar factories. m ay al so be used for preparatio n of' agar j elly as above . FO OD PRODUCTS REQUIRING A GAR ,Food stuff It (From Thivy. 1958) Qu antity of agar used M ethod of addition ----------------------~--~---------------- Ice-C re am 1/8 teaspoonful (-le g) pe' cup of ice· cream mix Di sso lved in boiling wa t er and' added to wa rm ic e-cre am mi x. (Prevent it from melting soon) !Tomato sauce ! per Di ssolved in boiling wa t er and: added to ih e sauce towards the end. Boiling after adding agar should be avoided. On e level t easpo on l ui (2g) p er 1b. of th ese Dissolved in boiling water and' added to th ~ sauce to wards the end. Boiling aft er adding agar ' sho uld be avoided. te as poon ful (lg) 1 b. of tomato sauce ,Jams, Jelly . .M armal ade 'Bl ancm ange ( w ithout' corn f iou r) 4. 1 t leve l tea spo onpu l (3g) p er cup of milk wit h suga r Dissolved aga r in a smal l amount o f water in a doubl e boiler and. po ured into warm milk, not vice· Ver sa. SEAWEED SALAD (prepared using any of ih e fol lowing seaweeds ) tom ato es, onio ns, ginger and sa l1 areadded to t he raw or blanched seaw eeds. Cau/erpa racemosa, C. sertu/arioides , Codium muelleri and Sarga ssum si/iquosum. c) H ydroc/a thrus c/athracus Se aweeds are washed thorou ghly' in f res h w at er, th e tom at o es, gi nger and patis (ferm ent ed fish sauc e) are added. Salt is add ed to t aste. Re ady' . to serv e. a) Seaweed s a re cl ea n ed of sand, d ebr is att ac hed stones, tfi en was hed in fresh water. Chopp ed tom atoes and onion s are added. Salt is added to t aste. Graci/aria confervoides and G. eucheumoides Seaweeds are wash ed fr ee of Then dirt, sand and salt w at er. b) October, 1981 d) Laureneia p .,pillosa Wa shed tho roug hly, and ma shed. tomato es add ed. Ready to serve. e) P orphyra sp. Wash ed tho roughly, then tomatoes, ginger and sa Ii added. Ready to serve_ 11 When th e seaweed is us ed in the form of sheets they are soaked in hot waier, wa shed and drained tho roughly af ter which tomato es, ginger and sa lt are added. Ready to Serve. 5. SEAWEED VEGETABLES (prepared using the following sea weeds) a) Gracilari3 eucheumoides Seaweeds cleaned, then added ORIENT TO ORIENT NEW TOYO SEAFOODS COMPANY, LTD. to fi sh preparation recipes havi ng soup. b) Sargassum siliquosum Seaweeds cleaned and cut into pieces, th en added t o th e hot fish preparation with soup . 6. SEAWEED CURRY (prepared using any of the following sp.aweeds) IMPORT o ....OZEN SHRIMPS o LOBSTER HEAD o ....OG LEGS o OTHER MARINE PRODUCTS Acanlhophora spicifera and Caulerpa s ~"ula ta EXPORT Fresh seaweeds are w ashed 10 fresh water to remove stones , sa nd etc. o o Boiling water is then poured into the cleaned seaweed and drained atter one minute. Th en chopped tomato es, onions, ginger an d patis are added to the seaweed. Vinegar or calamansi can be used instead of tomatoes . 7. SEAWEED PORRIDGE (Seaweed gruel) Or SEAWEED KANJI Some of the seaweeds like Gracilaria edulis are used for the prepartion of porridge in the coastal districts of Tamil Nadu . The seaweed is boiled with water just as done in the pr eparation of . rice gruel. in foreign countries 1981 PLANTS ALL KINDS OF FISHING GEARS AND EQUIPMENTS OFFER ALL TECHNICAL KNOW-HOW Address : ISHIKAWA BLDG., 20-1, 2 Chome, Misaki - eho - Chiyoda - ku TOKYO , JAPANTel ep hon e: The items Ag ar- jelly and seaweed porridge are very popular in coastal a rea s of Tamil Nadu , while the sa lade, vegetables and curries of seaweeds October, FREEZING Finally it is taken with little salt. are popular o FISHING TRAWLERS like Cabl e Address: 264- 4373 " Newsea food Tokyo " 262-4408 or 402 - -7830 Re s: "B anerji Tokyo" Telex : Newfood J 25220 Philippines, Japan, China etc. for which trials are to be made in Indi a also for popularising them. Th e recipe for the ulva jam was ev olved at Central Marine Fishe ries Rese a rch Institute and was found to be very deliciou3 . .J! , OTHER '1, SEAWEED MANURE PRACTICAL SEAWEEDS USES Everything For Freezers Cold Storages, Ice Plants & Refrigeration Equipmeots ....... . OF Use of seaweeds as manure is a Commo n practice in coastal area s throughout the wo rld. In Indi a also it is used for coconu t plantation s especia lly in Tamil Nadu. The high amo unt of water soluble potash and other min erals present in seaw eeds are readily absorbed by pl ants. Th e ca rb ohydra t es and other chem icals present in the seaw eeds improve th e moisture retainin g capacity of the soi l and contro l certain plant disea ses. Ther efore all seaweeds and seag rass (growing as well as cast ashore) CJn be used as manure ei th er directly or in the fo_rm of compost . .2. SEAWEED COMPOST Compost of seaweeds, fish offal .and sharkliver sedim ents (15: 3: 4 by weight) taking thr ee months to be stablized, can be prepared. This ·co mpost has 2.4% N, 0.7% P and 3.5% Potas h w hich is of high manurial value. Th e yield per plant per Season .in case of plant s receiving compost .is more than tho se receiving CDwdu ng and wood ash. The pe ak fruiting seaso n advances by one month in the form er plants. M arked differences can be seen in six weeks . and the standard 'size of fruits will be availaDle in two weeks earlier than th e plants receiving ·cowding and wood ash and thre e weeks earlier th an th e plants receiving OctQber, 1981 IMPORTERS AND STOCKISTS OF Refrigeration f:quipment such as Contact Freezer Plates . Open Type Compressors. for Plate Freezors and Cold Storages. Air Handling Units and D efusers. So lenoid Valves. Expansion Valves. Thermost ats. Dial Thermom eters, Gau ges, Copper Tubes , Globe Valves. etc , UNIVERSAL COMMERCIAL CO, 17, COMMERCE HOUSE, ROPE WALK LANE, OFF FORBES ST.. FORT, .BOMBAY 400 001 Cable: 'UNICOMM ER' Phones: , i'ii7li"ii'IfI!I!!I!!!!. " 15 on ly woo d ash . In th e fi el d tr ial s co nduc ted at C. M . F. R. Institu t e t o stu dy th e eff ec t s of Hepnea compost (Hyp nea and t he c o w dung are kept in alt eratin g l ayers in a pit, c o v ered wi th leaves for a per i od of 3 mo nth s) cn Bhindi. 73/ ;' increase in yi eld was obse rve d . o bt ain ed RemC!r kfl b le wi th sw ee t p otato r~ sult s tuberou s crops and t ap io ca w e re like an d o the r v egetabl e pl ants. 3. and w ashed w eed s. It ca n b e mi xed' w ith f is h m ea l al so and used as a poul tr y fee d . III. SECONDARY FOOD PROD U CTS· DERIV ED FROM SEAWEED S 1. A GAR - AGAR It is a ca rbohydrate ex tr ac t ed from cert ai n red seaweeds like Graci/aria an d Gelidiella , It is used in many in dustries SEAWEED M EAL FOR POU LT RY AN D CATTLE As seawe ed s are chea p sou rces f or mi nerals and trac e e lements, mea ls p repar ed f rom seaweed s can be uti lise d as supp l eme nts to th e daily rat ion of t he cattl e, poultry and o t her f arm anima ls. Seaweed meals can be prepared fr om U/va, Enteromorpha , Gracilaria, Hypnea .. Largassum, Aadin p, Dietsota etc. by pul v e ri sing th e c l ea ned lik e phar maceuti ca ls, food and confect ion ary, rubb er, p aint and va rni she s and efec t ric bulbs, p hoto f il ms and al so a cu ltu re medium in b act er.iolog y and mycolog y . 2. ALG IN It is a ca rbohydrat e ex t rac t ed fr om cert ain bro w n seaw eeds li ke Sagra ssum and Turbinaria . It is used in texil es, pap e r, pha rmaceuti cals, ca nning c o smet ic s, food Indu stry etc. REFERE NCES Be rsa min S. V .. et. af. 197 4 . Som e sea wee ds CD nsum ed fres h in Phili r,p in es . The Ph lippines J our . of Fi sh. 8(2) : 783 - 789. T h ivy F. 1 960 Seaweed ut iljzaIion in India. 16 Proc . Symp. Algology, pp. 345 - 365 . I CAR Ne w Delh i Uma m ah es wa ra Rao , M . 1970. The economic seaweed s of Indi a . Bull, Cent. Mar , Fi sh . Res, I nst. No. 20 0 Sea f o o d Export Jou rna i