Crab sauce, like fish sauce and shrimp sauce, is also a seasoning fermented after adding salt, but the production situation is far less common than shrimp sauce, and the output is not large. Every 100 kg of fresh crabs can be made into crab paste about 120 kg.
Production method 1. Raw material treatment: fresh sea crabs are selected as raw materials, and crabs in September ~ 1 1 are the best. Deal with it in time after salvage. After washing with clear water, remove the crab shell and stomach pouch and drain the water.
2. Mashing: put the shelled crab into a bucket and mash the crab body. The more crushed, the better, so as to accelerate the fermentation and maturity.
3. Pickling and fermentation: add 25-30% salt, stir and mix evenly, pour into a fermentation container, and flatten the surface to prevent the sauce from turning black. After 10 ~ 20 days, the fishy smell gradually decreased and the fermentation matured.
4. Storage: Do not cover or expose the crab paste to the sun during curing, fermentation and storage to avoid discoloration. Lose the original red and yellow color.
The product is red and yellow, with the inherent smell of crab sauce and no peculiar smell.
Salted shrimp sauce
Production method 1. Raw material treatment: raw materials are mainly shrimps, commonly used white shrimp, eye shrimp, oyster shrimp, bran shrimp and so on. Choose fresh and robust shrimps, screen small fish and sundries with a sieve, wash and drain.
2. Salt water fermentation: add 30-35% of the weight of shrimp, mix well, and soak in the tank. The amount of salt can be determined according to the 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, 20 minutes each time, stir and mash with a wooden stick. When saccharifying, it must be stirred up and down, then compacted and smoothed to promote decomposition and uniform fermentation. Continue for about 15 ~ 30 days until the fermentation is basically completed. The sauce pot is placed outdoors and heated by sunlight to promote maturity. The cylinder mouth must be covered to prevent direct sunlight from raw materials and from overheating and blackening. At the same time, the mixing of rain, dust and sand is avoided. The fermented shrimp paste is reddish in color and ready for sale. 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 treated in time after fishing, it should be preserved with 25 ~ 30% salt. This semi-finished product is called marinated shrimp. When transported to the processing plant for processing, take out the marinated shrimp, drain the marinated juice, and add about 5% salt for fermentation.
3. Aroma enhancement: When adding salt, add fennel, pepper, cinnamon and other spices at the same time, and stir evenly to improve the flavor of the product.
4. To make shrimp paste bricks, the raw shrimp can be cleaned, added with 10 ~ 15% salt, marinated for 12 hours, and marinated. After 65,438+0 days of crushing and sun exposure, pour into the jar, add Chinese liquor (0.2%) and mixed spices such as fennel, pepper, dried tangerine peel, cinnamon and licorice (0.5%), stir evenly, compact the surface evenly, and sprinkle with 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, a small hole is punched in the jar mouth, so that the fermented shrimp brine flows into the hole and is taken out to obtain a viscous shrimp oil finished product. If shrimp brine is not taken out, it will seep back into the sauce after a long time. First, remove the hard film on the surface of the mature shrimp paste, take out the soft paste, put it into a wooden mold box, make it into a rectangular brick shape, remove the bottom of the film, take out the shrimp paste, and air dry it for 12 ~ 24 hours before packaging and selling.
Storage method: packaging in cylinders or wooden barrels. It must be tightly sealed to prevent rain and raw water. Store in a cool and ventilated place. After opening the cylinder for delivery and retail, it should be stamped in time to prevent flies from biting, crawling, pollution, maggots, insects and mildew. If it is found that the foam has not deteriorated, add a little white wine in time and seal it. If it has been turned over and deteriorated, it will not be used as food. Some areas like raw food, and more attention should be paid to preventing pollution.
Quality standard first-class product: purple in color, sticky in shape, fresh and odorless, delicate in sauce, free of miscellaneous fish and moderate in salinity.
Second-class products: purple in color, soft and thin in sauce, poor in freshness and fragrance, without fishy smell, thick in sauce mixed with small miscellaneous fish, salty or under-fermented.
Third-class products: the color is dark red and not bright, the sauce is thin and rough, there are many miscellaneous fish and sundries, and the taste is salty.