[SUARAMERDEKA, KORAN] ~ In October 2008, he received an award from MURI [World Record Museum, Indonesia] as the first person to create smoke salted eggs. Once the spread of news about the delights of this smoke salted egg until it becomes one of the coveted cuisine of Semarang, Central Java and even outside. Not surprising if the product is labeled 'Eltama' is now available in large supermarkets and small with the average price almost doubled the price of regular salted eggs.At first no one believed salted egg Dwi Mulyanti artificial smoke (44) can be sold. With the price of Rp 2500, - per item, certainly far above the average of salted eggs sold only in the range of Rp 1100, - to Rp 1300, - per item. First launched December 20, 2006, salted egg artificial smoke Dwi Mulyanti direct arguably kicked off. High prices apparently termaklumkan by the unique taste that makes consumers fall in love at first touch.
Author's voice when met at his residence at Jalan Merdeka. I/D-272 diamonds, Mangunharjo Village, District Tembalang, Semarang, Dwi Mulyanti explain why the price of salted eggs is much more expensive smoke katimbang ordinary salted eggs. First, he said, it takes approximately one month to process it. Basically, the way of making salted eggs is similar to making regular. The difference lies only in the fumigation process is quite complicated but it gives some added value that makes it unique, such as: loss of smell, typical of egg shell, and the smell of smoke typical delicacies.
"The risk of rupture is quite high, between 10-15 percent, hence more expensive," said Dwi who accompanied her husband in running wirausahanya Kumaidi Amos. Dwi use duck eggs twice a week came from supervisors in Demak. Once could come up to 2000 eggs.
Fumigation of eggs during the 12 hours he was doing also requires a unique source of smoke. "Actually that is suitable for fume timber only petai china, coconut shells and husks. The first two are very difficult to find, so we use husk, "Amos said that prior to his sole business. Once the fumigation takes a sack of rice husks are bought at places Sendangmulyo rice mill in the village. Husks were now beginning to limited supply because the vendor plants around Semarang also require a mixture of ground rice husks for potted plants.
A 1.8-meter tall oven homemade, with a capacity of 600 eggs, was used to fumigate eggs. These couples aspire to build a center for making salted eggs of smoke and a cooperative to include local communities in building prosperity through this business. Training was held for interested citizens and Semarang Disnakertrans give a commitment to provide the assistance of two ovens, each with a capacity of 1000 points plus cooker and other production equipment.
When I started in the year 2006, Dwi only produces about 200 eggs per week. He menjajakannya be around and left some in a few small supermarkets around his residence. Now, just two years later, the original homemade salted eggs rolling heavy smoke, up to 2,000 rounds per week, the retail market through local and national levels with the power of capital USD 20-25 million per month. Parallel to smoke fish and spring rolls, smoked salted egg creations Mulyanti Dwi now present tempting as souvenirs from Semarang highly-anticipated family and relatives at home.
if you are interested to try it at home?
Author's voice when met at his residence at Jalan Merdeka. I/D-272 diamonds, Mangunharjo Village, District Tembalang, Semarang, Dwi Mulyanti explain why the price of salted eggs is much more expensive smoke katimbang ordinary salted eggs. First, he said, it takes approximately one month to process it. Basically, the way of making salted eggs is similar to making regular. The difference lies only in the fumigation process is quite complicated but it gives some added value that makes it unique, such as: loss of smell, typical of egg shell, and the smell of smoke typical delicacies.
"The risk of rupture is quite high, between 10-15 percent, hence more expensive," said Dwi who accompanied her husband in running wirausahanya Kumaidi Amos. Dwi use duck eggs twice a week came from supervisors in Demak. Once could come up to 2000 eggs.
Fumigation of eggs during the 12 hours he was doing also requires a unique source of smoke. "Actually that is suitable for fume timber only petai china, coconut shells and husks. The first two are very difficult to find, so we use husk, "Amos said that prior to his sole business. Once the fumigation takes a sack of rice husks are bought at places Sendangmulyo rice mill in the village. Husks were now beginning to limited supply because the vendor plants around Semarang also require a mixture of ground rice husks for potted plants.
A 1.8-meter tall oven homemade, with a capacity of 600 eggs, was used to fumigate eggs. These couples aspire to build a center for making salted eggs of smoke and a cooperative to include local communities in building prosperity through this business. Training was held for interested citizens and Semarang Disnakertrans give a commitment to provide the assistance of two ovens, each with a capacity of 1000 points plus cooker and other production equipment.
When I started in the year 2006, Dwi only produces about 200 eggs per week. He menjajakannya be around and left some in a few small supermarkets around his residence. Now, just two years later, the original homemade salted eggs rolling heavy smoke, up to 2,000 rounds per week, the retail market through local and national levels with the power of capital USD 20-25 million per month. Parallel to smoke fish and spring rolls, smoked salted egg creations Mulyanti Dwi now present tempting as souvenirs from Semarang highly-anticipated family and relatives at home.
if you are interested to try it at home?
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