Many people like to eat shrimp and fish, but do you know shrimp sauce? Shrimp paste is one of the commonly used seasonings in coastal areas of China, Hong Kong and Southeast Asia. Many people think that the taste of shrimp paste is strange, but likes to eat. People like it very much. In fact, the shrimp sauce has a unique flavor, and it has to undergo strict production techniques to ensure the flavor of the shrimp paste. Here's a small series to introduce the method of making shrimp paste, let's take a look.
1, raw material processing
The raw materials are mainly small shrimps, and commonly used white shrimps, eye shrimps, scorpion shrimps, and prawn are all possible. Use fresh and sturdy shrimps, use a mesh sieve to remove small fish and debris, then wash and drain.
2, salt fermentation
Add 30 to 35% of the salt weight of the shrimp, mix well, and stain into the tank. The amount of salt used can be determined based on the temperature and the freshness of the raw materials. The temperature is high, the raw material freshness is poor, and salt is added as appropriate, and vice versa. Twice twice a day for 20 minutes, stir with a wooden stick. When mashing, it must be stirred up and down, then pressed tightly to promote decomposition and even fermentation. It is continuously carried out for about 15 to 30 days until the fermentation is substantially completed. The sauce tank is placed outdoors and warmed by daylight to promote maturity. The cylinder mouth must be covered so that the sunlight is not directly directed to the material to prevent overheating and blackening. At the same time, it avoids the intrusion of rain and dust. After the shrimp paste is finished, the color is reddish and can be sold at any time. For long-term storage, it must be stored in an environment below 10 °C. The yield is 70 to 75%. If it can't be processed in time after fishing, you need to add 25~30% salt to save. This semi-finished product is called brine shrimp. When it is transported to the processing plant for processing, the brine shrimp is taken out, the marinade is drained, and about 5% of the salt is added to the tank for fermentation.
3, aroma
When adding salt, add spices such as fennel, pepper, cinnamon and so on, and mix evenly to improve the flavor of the product.
4, production packaging
To make the shrimp paste brick, the raw shrimp can be washed and mixed, add 10 to 15% of salt, salt for 12 hours, and press the marinade. After crushing and sun exposure for 1 day, pour into the tank, add white wine (0.2%) and mixed spices (0.5%) such as fennel, pepper, orange peel, cinnamon, licorice, stir well, squeeze the surface, and then sprinkle the wine. layer. Promote fermentation. When the surface gradually formed a 1 cm thick hard film, cover at night. After the fermentation is mature, a small hole is made in the cylinder mouth, so that the shrimp exuded from the fermentation flows into the hole, and after taking out, it is a thick shrimp oil product. If you do not take out the shrimp marinate, it will re-infiltrate into the sauce over time. The matured shrimp paste should first remove the hard film on the surface, remove the soft sauce, put it into a wooden mold, make a rectangular brick shape, remove the film bottom, remove the shrimp paste, and dry it for 12 to 24 hours. Sales.
The above is the method of making shrimp paste. The above method is suitable for processing. Friends who like to eat shrimp paste can also make a home for cooking at home.
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