| Abstract |
Umai, a traditional Melanau uncooked, cured fish dish is a combination of thinly sliced fish, asam kelubi, red chillies, ginger, shallot, sugar and salt which is commercialized in Sarawak. The process of deboning fish and slicing thinly filleted fish using regular knife requires skill and speed. The risk of cutting or scrapping the fingers by the knife is very high if care is neglected even at a split of a second. The Umai fish slicer has a combination of a sliding glide, knife blade and calibrator with safety features. While one hand feeds filleted fish down the sliding glide positioned at an angle, the other hand operates the knife blade slicing filleted fish into strips. The uniformity and the thinness of fish strips is controlled by the calibrator. These features allow very economic operation for mass production at high production rate safer than using a regular knife and saves hands. |