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Shrimp paste and its production method>
Shrimp paste is a traditional and beloved seafood condiment widely enjoyed along the coastal regions of China and Southeast Asia. Known for its rich nutritional value and distinctive, savory flavor, it has gained popularity both domestically and internationally.
Shrimp paste is primarily made from small planktonic crustaceans, with several main species used in production. These include: (1) Chinese shrimp, (2) Japanese shrimp, (3) Prawn, and (4) Shrimp. The salt used in the production must meet national hygiene standards, typically being washed and edible.
The modern production process follows a scientific fermentation method. It begins with washing the raw materials, then mixing them with salt to create a paste. This mixture undergoes temperature-controlled fermentation, followed by the separation of oil and sauce. Finally, the product is packaged and sterilized to ensure safety and quality.
Shrimp paste generally contains around 30% salt and is mainly used as a seasoning in small quantities. However, with advancements in processing, low-salt versions have been developed, significantly expanding its culinary applications. This not only enhances the versatility of shrimp paste but also adds more value to the raw product.
Common shrimp paste-based products include shrimp paste beans, shrimp paste peanuts, mixed shrimp paste, spicy shrimp paste, soft and hard canned shrimp paste, shrimp salt, and shrimp pickles. Here's a brief overview of some popular variations:
1. **Shrimp Paste Beans**: Soybeans are washed, dried, and fried until ready. Vegetable oil is heated in a stainless steel pot, and spices and shrimp paste are added. The soybeans are boiled with water, then mixed with flavorings, antioxidants, and thickeners at 85°C. The mixture is filled into cans or glass bottles, sealed, and sterilized. Soft canned beans have a shelf life of six months, while hard canned ones can last up to a year.
2. **Spiced Shrimp Paste**: Peanut oil is heated in a pan, and spices along with a small amount of chili powder are sautéed. Shrimp paste is then added and cooked until the aroma is released. Water is introduced to reduce the saltiness, followed by the addition of flavor enhancers, umami agents, and stabilizers. The mixture is transferred to a microwaveable bag, sealed, and re-sterilized until the package swells.
3. **Shrimp Salt**: A blend of dried shrimp paste, seaweed powder, and edible salt (in a 1:1:2 ratio) is mixed using a Hwang Mixer. The mixture is then packed into 100g bags, sealed, and sterilized in a microwave oven. This low-sodium product is iodine-rich, moisture-resistant, and has an extended shelf life.
4. **Shrimp Paste Cucumber**: Fresh cucumbers are cleaned and submerged in shrimp paste for 20 days, with daily stirring. Afterward, the shrimp paste is drained, placed in plastic bags, and rapidly sterilized using a microwave for 5 seconds.
These innovative preparations showcase how traditional shrimp paste continues to evolve, offering new ways to enjoy its unique taste and nutritional benefits.
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