Pickling method of shrimp paste
1. Raw material treatment: the raw materials are mainly small shrimps, commonly used white shrimps, eye shrimps, oyster shrimps, bran shrimps, etc. Choose fresh and sturdy shrimps, screen small fish and sundries with a mesh screen, wash and drain.
Shrimp sauce
2. Saline fermentation: add 30-35% of the weight of the shrimp, mix well, and soak in the tank. The amount of salt used can be determined according to the air temperature and the freshness of raw materials. If the temperature is high and the freshness of raw materials is poor, add more salt appropriately, otherwise add less salt. Twice a day for 20 minutes, stir and mash with a wooden stick. When mashing, it must be stirred up and down, and then compacted and smoothed to promote decomposition and uniform fermentation. Continue for about15 ~ 30 days until the fermentation is basically completed. The sauce jar is placed outdoors and heated by sunlight to promote ripening. The cylinder mouth must be covered to prevent direct sunlight from shining on the raw materials to prevent overheating and blackening. At the same time, it avoids the mixing of rain, dust and sand. After the shrimp paste is fermented, its color is reddish and it can be sold at any time. If it is to be stored for a long time, it must be stored in an environment below 10℃. The yield is 70 ~ 75%. If it cannot be processed in time after fishing, it is necessary to add 25 ~ 30% salt for preservation. This semi-finished product is called marinated shrimp. When it is transported to the processing plant for processing, the marinated shrimp is taken out, the marinated juice is drained, and about 5% salt is added for fermentation.
3. Aroma enhancement: When adding salt, add fennel, pepper, cinnamon and other spices at the same time, and mix them evenly to improve the flavor of the product.
4. To make shrimp paste brick, the raw material shrimp can be cleaned, then10 ~15% salt is added, salted for 12 hours, and the marinade is pressed. After crushing, sun exposure 1 day, pouring into a jar, adding Chinese liquor (0.2%) and mixed spices such as fennel, pepper, orange peel, cinnamon and licorice (0.5%), fully stirring, compacting and smoothing the surface, and sprinkling a layer of wine. Promote fermentation. When the surface gradually forms a hard film with a thickness of 1 cm, cover it at night. After the fermentation is mature, make a small hole in the jar mouth to make the fermented shrimp brine flow into the hole and take it out to get the thick shrimp oil finished product. If shrimp brine is not taken out, it will seep back into the sauce after a long time. The surface hard film of the mature shrimp paste is firstly removed, the soft paste is taken out, put into a wooden mold box, made into a rectangular brick shape, the bottom of the film is removed, the shrimp paste is taken out, and it can be packaged and sold after air drying12 ~ 24 hours.
Method for making shrimp paste
Practice 1
1: remove impurities from shrimp, wash and drain.
2: The cooking machine is mashed. This step, the cooking machine I used is not very good, and the shrimp paste is too sticky, and a small part of the shrimp is not broken, which is okay.
3: Beat shrimp paste.
4: add salt.
5: What it looks like after mixing evenly.
6: Find an opaque container, seal it, and keep it warm and sunny. Open the lid and stir every one or two days.
7: Pickled for ten days. This time