What is a hondashi, how is it made? Nutritional value and chemical composition of the food product, the effect on the body. The use of dry fish broth in cooking.
Khondashi is a dry fish broth that is used to prepare national dishes of Japanese cuisine, as a base for soups or seasonings. It is a light matte fine granules that instantly dissolve in water. The seasoning has a pronounced fishy smell and the same taste with a hint of spices and is used to form the main taste of the dish. In China, the concentrate is called "tan".
How is dry hondashi fish broth made?
In the photo, the production process of a hondashi
The purpose of the invention of the product is to facilitate the work of cooks who specialize in recipes for Japanese cuisine, as soon as the fashion for the dishes of the Land of the Rising Sun spread around the world, and numerous restaurants and cafes began to open. It is no secret that the sophistication and pungency of oriental food is given with the help of many ingredients that cannot be obtained in other countries. The seasoning helps to feel like a guest of Japan or China.
Technology of preparation of dry hondashi broth:
- The initial raw material for the product is low-fat species of fish, the meat of which is white - pollock, mackerel, tuna, rarely hake.
- Fillets are separated and frozen, and then sent in briquettes to a crushing plant.
- Then the crushed mass enters the heat treatment unit, where it is boiled and the liquid is evaporated. The use of a coagulator is possible.
- After grinding, the resulting pulp is accumulated, mixed with additional ingredients and sent for drying. This process is multistage: first, the intermediate raw materials are treated with a directed steam jet at 75 ° C and an air speed of up to 3 m / s (5-7 minutes), then cooling occurs at 40 ° C (up to 20 minutes).
- The powder is poured into a granulation machine and from there into a filling machine.
The automated hondashi manufacturing process almost completely eliminates the influence of the human factor and allows the production of high-quality seasoning, which is sold domestically and exported. Many countries, including Russia, have already begun to make their own fish broth on automatic lines using Japanese technology.
Some chefs make homemade preparations on their own. Frozen fish is sliced, boiled with national spices until the liquid is completely evaporated. The resulting substrate is dried in the sun and stored in powder form in a hermetically sealed package. Unlike the industrial version with a shelf life of up to 1.5 years, the homemade one must be used within a week.
The composition and calorie content of hondashi
The photo shows dry hondashi fish broth
The Japanese version of the hondashi contains the meat of dried ground niboshi (sardines), tuna shavings, starch, kelp or kombu, flavors, salt, in the Chinese version - boiled mackerel meat, salt, yeast, wakame, glucose, monosodium glutamate and nucleic acid.
The calorie content of the Honda is 226 kcal per 100 g, of which:
- Protein - 22 g;
- Fat - 1 g;
- Carbohydrates - 32.3 g.
The presence of water is not allowed - the product is completely dehydrated.
Due to the cooking technology - multi-stage heat treatment - the composition of hondashi is poor in terms of nutrients, but it contains a small amount of vitamins A and B group, iodine, calcium, phosphorus, potassium, as well as fatty acids and amino acids. Sodium and chlorine predominate, since a high amount of table salt is added when preparing fish broth.
The low nutritional value allows the seasoning to be included in weight loss diets. However, people who follow a healthy lifestyle prefer fish broth made from natural ingredients.
Useful properties of hondashi fish broth
The concentrate does not have medicinal properties, and with its help it is impossible to completely replenish the vitamin and mineral reserve, but this does not mean that there is no benefit from the use of hondashi.
The seasoning strengthens the skeletal system, increases the overall tone of the body, speeds up metabolic processes, and helps the body get rid of the accumulation of toxins. The phosphorus in the composition replenishes the energy reserve, accelerates the distribution of nutrients throughout the body, and prevents the violation of the DNA structure. Amino acids have a beneficial effect on memory function and the ability to focus. Thanks to fatty acids, blood pressure is maintained at the same level.
When using hondashi broth, collagen enters the body, the elasticity of blood vessels and epithelium increases, and age-related changes slow down. The frequency of exacerbation of arthritis, arthrosis, gout decreases, degenerative-dystrophic changes in bone tissue - osteoporosis, improve, the quality of teeth and nails improves. The formation of cholesterol plaques is stopped.
The high amount of protein allows you to recover from grueling physical activity and avoid muscle tissue transformation after intense training. In addition, due to the low calorie content of hondashi fish broth, even when introduced into the daily menu 3-4 times a week, there is no need to be afraid of weight gain and the appearance of cellulite.
The spicy taste stimulates the palate localized on the tongue. This increases the production of saliva and therefore reduces the incidence of tooth decay. In addition, any tasty dish is a pleasure. Stimulating the production of hormones "happiness" - norepinephrine and serotonin - helps to restore mental balance and facilitate the perception of unpleasant emotions.
