Cari Tau Cara Pembuatan Abon Sapi Kemasan Super Enak | SI UNYIL (18/11/20)

Summary

This video showcases the process of making abon, a popular Indonesian dried shredded beef dish. It begins with fresh beef being boiled with spices, followed by mixing with other ingredients like koro beans to enhance flavor and texture. The mixture is then fried using traditional methods to ensure quality, and later cooled and broken into smaller pieces. The video highlights the meticulous care in producing high-quality abon, with variations in beef content ranging from 40-90%. The finished product is durable, able to last up to a year in sealed packaging, providing a nutritious and tasty option.

Takeaways

• 😀 The dish is a savory and sweet meat product called 'abon,' which is a favorite for being practical, economical, and long-lasting.
• 😀 Abon is made from fresh beef that is carefully processed, including cleaning the meat with clean water and boiling it with spices until cooked.
• 😀 While the beef is boiling, additional ingredients are prepared, including various legumes like the high-protein 'koro pedang' beans.
• 😀 The use of 'koro pedang' beans adds extra nutrition by providing protein needed for cell growth and renewal, especially beneficial for children.
• 😀 The legumes also help the abon expand, providing a crunchy and savory texture.
• 😀 After boiling, the beef is shredded along its natural fibers before being mixed with the finely ground legume mixture.
• 😀 The mixture is left to sit overnight in a 210kg capacity container before frying begins.
• 😀 Frying the abon lasts for 20 minutes while being stirred with a machine. The frying is done over a traditional open flame to achieve higher temperatures and quicker cooking times.
• 😀 After frying, the abon is processed with a 'spinner' machine to separate it into fine, smooth pieces and eliminate clumps.
• 😀 The factory produces 9 types of abon, with the highest quality containing over 90% beef, while the lowest contains 40-50%.
• 😀 The highest quality abon has a darker red color and visible meat fibers, while lower-quality abon is lighter and smoother in texture.
• 😀 Abon in sealed packaging can last up to one year.

Q & A

What makes abon a popular and practical food choice?

Abon is favored for its sweet and savory taste, practicality, and long shelf life. It is economical and can be stored for a long time, making it a convenient option.

How is the beef used in the production of abon prepared?

The beef used in abon production is fresh and sourced from slaughterhouses. It is cleaned with water, then boiled with spices until fully cooked.

What additional ingredients are used in making abon?

In addition to beef, abon can include legumes like Koro Pedang beans, which are rich in protein and help to create a better texture in the final product.

Why are Koro Pedang beans used in making abon?

Koro Pedang beans are used because they are high in protein, which is essential for cell generation, especially for children. The beans also enhance the texture of the abon, making it crispier and more flavorful.

How is the beef shredded for the production of abon?

After boiling, the beef is shredded along its natural fibers, which helps maintain the texture and structure of the meat in the finished product.

What happens to the shredded beef in the abon production process?

The shredded beef is mixed with the ground Koro Pedang beans and other ingredients to form a dough-like mixture, which is left to sit overnight in a large container.

What role does traditional cooking play in the production of abon?

Despite modern machinery being used, the production of abon still incorporates traditional methods, such as cooking with a wood-fired stove. This process ensures higher heat and faster cooking, contributing to the texture and flavor of the abon.

How long does the frying process take in the production of abon?

The frying process takes about 20 minutes, during which the abon mixture is continuously stirred using machinery.

What happens after the abon is fried?

Once fried, the abon is removed and placed in a spinning machine to separate the clumps, ensuring it becomes fluffy and smooth. It is also hand-mixed to break up any remaining lumps.

What are the different types of abon produced in the factory?

The factory produces nine types of beef abon, ranging from high-quality options with more than 90% beef to lower-quality options with only 40-50% beef.

How can you distinguish between high-quality and lower-quality abon?

High-quality abon typically has a darker red color and retains visible strands of meat, while lower-quality abon is lighter brown with a smoother texture and less visible meat fibers.

How long can the packaged abon last?

Packaged abon can last up to one year when sealed properly in a closed package, ensuring its freshness and shelf life.