THE DEVELOPMENT OF FOOD PRESERVATION TECHNIQUE AND PROCESS BASED ON LOCAL WISDOM OF BANNONKALONG COMMUNITY ENTERPRISE, PHIBOONMANGSAHARN DISTRICT, UBON RATCHATHANI PROVINCE

Abstract

The objectives of this article included: (1) To study the methods and patterns of food preservation according to the community local wisdom; (2) To study the development of techniques and processes of food preservation according to the community local wisdom; and (3) To study the results of the application of food preservation techniques and processes for developing community products of Ban Non Kalong, Phiboonmangsaharn District, Ubon Ratchathani Province. Research and development model was used in this research. The key informants of this participatory action research included: 3 officials from the government sector, 3 product distribution groups, and 5 members of the Non-Kalong community enterprise group. The research found that food preservation according to the folk wisdom of the community could be categorized as a fermented fish product obtained from fermenting fresh fish mainly prepared with various ingredients such as steamed glutinous rice, garlic and salt. The processing method was inherited from the generation of grandparents through the use of local wisdom passed down from generation to generation. The procedures and methods were not too complicated. As for the results of the study on the development of processing pickled fish, it was found that the secondary component in fermenting fish included: the use of newly steamed glutinous rice as an ingredient instead of the old one that used the dried steamed glutinous rice; and cancellation of the use of food additives including saltpeter. As for the production procedure, it consisted of immersing the fish in salt water to solidify the fish with a light red color after the fermentation. This was the substitution for the traditional use of saltpeter. Moreover, the production processes focused on cleanliness in every step of the production process in order to get clean processed products and to be safe for consumers.