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Shrimp paste and its production method
Shrimp paste is a traditional seafood condiment widely enjoyed along the coastal regions of China and Southeast Asia. Known for its rich nutritional value and distinctive flavor, it has gained popularity among both local and international food lovers.
Shrimp paste is primarily made from small planktonic crustaceans, with several common varieties including Chinese shrimp, Japanese shrimp, tiger shrimp, and whiteleg shrimp. The salt used in production must meet national hygiene standards, typically being washed and edible to ensure quality and safety.
The modern production process involves fermentation, which is considered the most scientifically advanced method. The process begins with washing the raw materials, followed by salting, temperature-controlled fermentation, separation of oil and sauce, and finally packaging and sterilization. This ensures the product maintains its flavor and quality.
Shrimp paste generally contains around 30% salt and is mainly used as a condiment in small quantities. However, with advancements in processing techniques, low-salt versions of shrimp paste have been developed, significantly expanding its culinary applications. These products not only enhance the versatility of shrimp paste but also add more value to the original raw material.
Common shrimp paste-based products include shrimp paste beans, shrimp paste peanuts, mixed shrimp paste, spicy shrimp paste, and soft or hard canned shrimp paste. Other variations such as shrimp salt and shrimp pickles are also popular. Here’s a brief overview of some of these products:
1. **Shrimp Paste Beans**: Soak and dry the beans, then fry them until ready. In a stainless steel pot, heat vegetable oil and add spices and shrimp paste. Boil soybeans with water, then mix in flavors, antioxidants, and thickeners at 85°C. After cooling, the mixture is packed into cans or glass bottles and sterilized. Soft canned shrimp paste has a shelf life of six months, while hard canned versions can last up to a year.
2. **Spiced Shrimp Paste**: Heat peanut oil in a pan, add spices and a touch of chili powder, then stir-fry. Add shrimp paste and cook until the aroma is released. Dilute with water, then mix in seasonings, umami agents, and stabilizers. Place the mixture in a microwave-safe bag, seal, and re-sterilize until the bag swells.
3. **Shrimp Salt**: Combine dried shrimp paste, seaweed powder, and edible salt in a ratio of 1:1:2 using a Hwang mixer. Press the mixture into 100g bags, fill and seal them, then sterilize in a microwave oven. This low-sodium, iodine-rich, and moisture-resistant product has an extended shelf life.
4. **Shrimp Paste Cucumber**: Wash cucumbers thoroughly and soak them in shrimp paste for 20 days, stirring daily. Afterward, drain the shrimp paste and seal it in plastic bags, then sterilize quickly in a microwave for 5 seconds.
These products showcase the versatility and cultural significance of shrimp paste, making it a valuable ingredient in various cuisines across Asia.
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Shrimp paste and its production method