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Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Simulate a canning process down to its F0 sterilizing value.
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Sauces and condiments from Malaysia
Thick, cloudy fish sauce with fish solids; pH 5.4–6.5, moisture 45–60 % [s1]. A proposed Malaysian standard sets salt at 15–33 % (w/v), pH 5.3–6.2, crude protein at least 13 %, soluble solids at least 33 °Brix, histamine at most 50 mg/100 g and TMA at most 14 mg/100 g [usm-budu]. Made in 4 steps over 3 months – 12 months. The longest step, ferment under a salt cap, takes 3–12 months (JIRCAS) and runs at 30–40 °C (USM e-repository). Salt is 19.4–20.6 % (Narzary et al. 2021). Lactobacillus plantarum and Staphylococcus arlettae do most of the fermenting.
| Main step | 3–12 monthsReported[jircas-budu][usm-budu] | Ferment under a salt cap |
|---|---|---|
| Temperature | 30–40 °CReported[usm-budu] | Ferment under a salt cap |
| Salt | 19.4–20.6 %Measured[s1] | Mix anchovy and salt |
| anchovy Stolephorus indicus |
| Clupeoides |
| Sardinella |
| Anchoviella commersonii |
| salt |
| palm sugar and tamarind added late |
| Starter: spontaneous |
Total time across the recorded steps: 3 months – 12 months
What changes: Anchovies are mixed with salt and packed into jars or tanks
Output: salted anchovy.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
