Egg Custard

Egg Custard.


Making of custard egg, in principle [is] equal to diet microencapsulated, because especial materials which used as [by] the source of protein come from egg. However earning [is] also used [by] additional materials to the source of protein coming from animal materials having soft flesh network, like cockle, oyster, adult artemia. For example, materialss which [is] used in making of custard egg [is] egg 35 %, fresh cockle 35 %, whole-wheat 20 %, cod 5 %, vitamin of premix 3 % and calcium 2 %. Procedure making of custard egg with the materialss shall be as follows :

a. Materialss broken homogeneous until by using blender
b. Materials which have been attenuated to be infused the place of which enough strength, [is] later;then steamed. Hereinafter will be formed [by] solid emulsion a kind of pudding
c. [Gift/ giving] of food can be [done/conducted] direct to prawn larva after breaking and filtering [it] beforehand as according to particle size measure desired. used to be Filter size measure to be accomodated according to larva stadium, that is
- Filter 5 - 30 micron for the stadium of zoea
- Filter 40 - 90 micron for the stadium of mysis
- Filter 90 - 250 micron for the stadium of larva post 1 - 15
- food which [do] not be used to be to be kept [by] [in] refrigerator.

Sumber : Ir. Sri Umiyati Sumeru
Dra. Suzy Anna