MINI PROJECT ASSIGNMENT

TRANSFORMING
FURIKAKE
GOHAN
Mior Muhammad Muiz bin Mior Abdul
Rahman 55225122133
Amirshah bin Mohd Azpuri
55225222054
Nur Zafirah binti Samsuri
55225122073
Nurul Nabilah binti Azman
55225122091
 INTRODUCTION
TRANSFORMING FURIKAKE GOHAN VS
HOME MADE FURIKAKE
SAVOURY-SWEET SIDE
DISHES

ORIGINAL INGREDIENT:KATSUOBUSHI (DRIED

BONITO FLAKES), AONORI (DRIED GREEN
Chicken, beef, pork, fish
SEAWEED) AND NORI (DRIED SEAWEED).
ROASTED SESAME SEEDS ALSO USED WHICH IS
A WHITE AND BLACK SESAME SEEDS.
FURIKAKE GOHAN
COOKING METHOD
 DEGLAZING

FURIKAKE GOHAN
COOKING METHOD SIMMERING

BROTH MAKING
BENEFIT OF FURIKAKE
Furikake was initially used for medical purpose.

High in calcium High in iodine

High in vitamin B12 Low-calorie count

Source of protien
 FURIKAKE GOHAN
&
ORIGINAL FURIKAKE

FURIKAKE GOHAN ORIGINAL FURIKAKE

SHELF LIFE SHORT LONG

WATER ACTIVITY HIGH LOW

MOISTURE CONTANTS HIGH LOW

 CHEMICAL REACTIONS
INVOLVED IN MAKING
FURIKAKE GOHAN DISH
1 Sautéing Chicken Wings 2 Making Broth

3 Gelation of Gelatin 4 Making Egg Curds

 SAUTÉING CHICKEN WINGS

MAILLARD BROWNING REACTION

Reaction between amino acids and reducing

sugars in the presence of heat.
Leads to the formation of new compounds,
melanoidins
 MAKING BROTH

DENATURATION OF PROTEINS
Heat initiates the denaturation of proteins present in
the meat.
Release of amino acids, peptides, and other flavour
compounds into the liquid.
HYDROLYSIS OF COLLAGEN
Water molecules are added to the collagen structure,
breaking the peptide bonds and resulting in the
formation of gelatin
 GELATION OF GELATIN

As the liquid containing dissolved gelatin cools,

the gelatin molecules start to reorganize and
form a three-dimensional network or lattice
structure.
Result in the formation of a gel-like structure
that traps liquid.
Hydrogen bonding of amino acids
 MAKING EGG CURDS

COAGULATIONS OF PROTEINS
Process which transforms the liquid egg mixture into a solid
state.
As the eggs are exposed to heat during cooking, the protein in
the egg whites and various proteins in the yolks undergo
denaturation.
Alteration of protein structure without breaking peptide
bonds, leading to the unfolding of protein chains.
The coagulated proteins create a mesh-like network that
entraps water molecules, forming the curd-like texture of
cooked eggs.
INGREDIENTS TRANSFORMING
AND ITS USES FURIKAKE

RICE BOWL
 Olive oil
Chicken wings
Searing
Gives flavor Gives flavor
Thickener

Garlic & ginger

Aromatics

TRANSFORMING
Sugar & soy
sauce
Sake
Deglazing
Used for
reduction
Adds sweetness
FURIKAKE
and saltiness
RICE BOWL
Butter
Rice
Searing
Main dish

Eggs
Side dish
THANK
YOU