Shrimp paste is one of the most common condiments in the coastal areas of our country. It is made through fermentation. It has a fragrant taste and is loved by everyone. Shrimp paste is rich in protein and high-quality protein.
, can supplement the elements needed by the body, so how is shrimp paste so delicious and nutritious?
Today we will learn how to make shrimp paste.
1. How to make shrimp paste 1. Method: Wash the fresh shrimps, drain them and weigh them. Then put the salt and the shrimps from the spring water into a food processor according to the ratio of 500 grams of shrimps to 100 grams of salt. Mix well, mash and pour into clean water.
In the container, then cover the mouth of the container with gauze, place it in a well-lit place to ferment naturally, so that the fermentation can be even. Open the gauze every day, stir it once with dry and sterilized wooden chopsticks, and wait for about half a month.
It is edible. The color of the shrimp paste will be red after fermentation~~~Cover it and put it in the refrigerator~~~The shrimp paste you made by yourself does not smell bad~~~It is salty and fragrant. Wash it, drain it and add salt.
Shrimp paste that has been fermented for more than ten days. 2. Tips: The ratio of shrimp to salt is generally 5:2 or 5:3. When you mix it with chopsticks in the early stage, you will find that the bottom of the bottle
Water and shrimp paste are layered~~~The water evaporates during the fermentation process (you can see the photos before and after fermentation for comparison. After fermentation, the shrimp paste is much lighter). Shrimp paste is a fermented food.
It is a sauce food made by adding salt to river shrimp, fermenting it and grinding it into a thick consistency.
After fermentation, the protein in the shrimp will be converted into carbohydrates, giving it a unique and delicious taste.
Moreover, the high-quality protein contained in river shrimp dissolves into calcium that is easily absorbed by the body, and the fat is converted into oleic acid. Therefore, shrimp paste is also a rich source of protein, calcium and oleic acid.
The fermentation of shrimp paste is very simple, and the salt content is relatively high, usually around 30%. You don’t even need to add salt when cooking.
2. How to make shrimp paste 1. Raw material solution The raw materials are mainly small and medium-sized shellfish, such as common white shrimp, eye-eye shrimp, oyster shrimp, mysid shrimp, etc.
Use fresh and solid shrimps, use a mesh sieve to remove fish and dirt, wash and dry.
2. For salted fermentation, add 30 to 35% of the net weight of the shrimp in edible salt, stir, and soak in the tank.
The amount of salt used can be determined based on the temperature and the freshness of the raw materials.
If the temperature is high and the freshness of the raw materials is poor, add more salt appropriately, otherwise add less salt.
2 times a day for 20 minutes each time, mix and mash with a wooden stick.
When mashing, be sure to stir from side to side, then tighten and smooth to promote dissolution and even fermentation.
Continue for about 15 to 30 days until fermentation is almost complete.
The sauce jar is placed outdoors and relies on sunlight to heat up and improve it.
The cylinder mouth must be stamped to prevent direct sunlight from shining on the raw materials to avoid over-temperature blackening.
In addition, it prevents the infiltration of precipitation dust and sand.
After the shrimp paste is fermented, it turns red in color and can be sold at any time.
If you want to store it for a long time, it must be stored in an environment below 10℃.
The yield rate is 70~75%.
If it cannot be processed immediately after salvage, 25 to 30% salt should be added for storage first.