1. Raw materials for shrimp paste production Shrimp is one of several planktonic crustaceans, among which the main varieties are:?
China shrimp; Japanese shrimp; Shrimp; Ditch shrimp. The salt used in shrimp paste production must meet the national hygienic standard of washing edible salt. ?
Second, the production process of shrimp seedlings Modern fermentation is the most scientific production process at present. The technological process is as follows: removing impurities and washing raw materials → adding salt and beating sauce according to the ratio → controlling temperature fermentation → separating oil and sauce → packaging and sterilization. ?
Third, shrimp sauce products Shrimp sauce generally contains about 30% salt and can only be used as seasoning, with a small amount. A series of instant shrimp paste products with relatively low salt content made from shrimp paste will greatly expand their edible range. The raw shrimp paste will also increase in value. Common shrimp paste products include soft and hard canned shrimp paste beans, shrimp paste peanuts, assorted shrimp paste, spicy shrimp paste and spiced shrimp paste. Shrimp-flavored salt, shrimp-flavored pickles, etc. The production process is briefly described as follows. ?
1.Beans with shrimp sauce: Wash and dry the soybeans, and stir-fry until half cooked. Heat vegetable oil in stainless steel sandwich steam pot, add spice and shrimp paste. Boil soybeans with a certain proportion of water. When the soybeans are fully swollen after absorbing water, quickly add umami flavor agent, antioxidant and thickener, mix them well, take them out of the pot at 85℃, put them in retort pouch or glass bottles while they are hot, and make them soft after exhausting, sealing, sterilizing and cooling. The shelf life of canned beans with hard shrimp sauce is half a year and one year respectively for general soft cans and hard cans. ?
2. Spiced shrimp paste: put peanut oil in aluminum pot or stainless steel pot, heat it, add spice and a small amount of Chili powder, fry it for a while, then add shrimp paste, stir fry it quickly until the shrimp is full of flavor, add appropriate amount of water to dilute the salt until it is delicious, then add essence, flavor enhancer and stabilizer, mix well, then heat it, put it in a microwave oven, exhaust and seal it, and then sterilize it again in the microwave oven until the bag bulges. ?
3. Shrimp-flavored salt: Mix shrimp paste dry powder, seaweed powder and edible salt in a1:1:2 mixer, then pack each bag in a100g filling and sealing machine, then put it in a microwave oven for sterilization, cooling and packing. The salt is low in sodium, rich in iodine, moisture-proof and high in shelf life. ?
4. Shrimp-flavored pickled cucumber: Wash the cucumber with clear water, immerse the whole cucumber in the shrimp brain for 20 days, and stir it once a day. At that time, take it out and put it in shrimp oil to wash the shrimp paste on the skin, drain the shrimp oil, put it in a plastic bag, seal it, and quickly sterilize it by microwave for 5 seconds. ?