How to pickle shrimp paste How to make shrimp paste

How to marinate shrimp paste

1. Raw material processing: The raw materials are mainly small shrimps, such as small white shrimps, eye shrimps, oyster shrimps, mysid shrimps, etc. Choose fresh and firm shrimps, use a mesh sieve to remove small fish and debris, wash and drain.

2. Salting and fermentation: Add 30-35% of the shrimp weight of salt, mix well, and soak in the tank. The amount of salt can be determined according to the temperature and the freshness of the raw materials. If the temperature is high and the raw materials are not fresh, add more salt appropriately, otherwise add less salt. Stir and mash with a wooden stick twice a day for 20 minutes each time. When mashing, it must be stirred up and down, and then pressed and smoothed to promote decomposition and even fermentation. Continue for about 15 to 30 days until the fermentation is basically completed. The sauce tank is placed outdoors and heated by sunlight to promote maturity. The mouth of the tank must be covered to prevent direct sunlight from shining on the raw materials to prevent overheating and blackening. At the same time, avoid the mixing of rain, dust and sand. After the shrimp paste is fermented, the color is slightly red and can be sold at any time. If it is to be stored for a long time, it must be stored in an environment below 10°C. The yield is 70-75%. If it cannot be processed in time after fishing, it is necessary to add 25-30% salt to preserve it. This semi-finished product is called brine shrimp. When it is transported to the processing plant for processing, the brine is taken out, the brine is drained, and about 5% of salt is added and put into a tank for fermentation.

3. Enhance flavor: When adding salt, add fennel, pepper, cinnamon and other spices at the same time and mix evenly to enhance the flavor of the product.

4. To make shrimp paste bricks, remove impurities from the raw shrimps, wash them, add 10-15% salt, salt them for 12 hours, and press the brine. After crushing and sun drying for 1 day, pour them into the tank, add white wine (0.2%) and mixed spices such as fennel, pepper, orange peel, cinnamon, licorice, etc. (0.5%), stir them well, press and smooth the surface, and sprinkle a layer of wine. Promote fermentation. When a 1 cm thick hard film gradually forms on the surface, cover it at night. After fermentation, make a small hole at the mouth of the tank to let the fermented shrimp brine flow into the hole, and take it out to get the thick shrimp oil product. If the shrimp brine is not taken out, it will seep back into the sauce over time. After the shrimp paste matures, first remove the hard film on the surface, take out the soft sauce, put it in a wooden mold box, make it into a rectangular brick shape, remove the bottom of the film, take out the shrimp paste, air dry it for 12-24 hours, and then package it for sale.

How to make shrimp paste

Method 1

1: Remove impurities from shrimp, wash and drain.

2: Puree the shrimp in a food processor. For this step, the food processor I used was not very good, and the pureed shrimp was too sticky, so a small part of the shrimp was not broken up, but it doesn't matter.

3: Blended shrimp paste.

4: Add salt.

5: What it looks like after stirring evenly.

6: Find an opaque container, seal it, and store it in a warm, sunny place. Open the lid and stir it every one or two days.

7: After marinating for about ten days, the shrimp paste becomes thinner after fermentation, so you can take it out and blend it again in the food processor.

8: After being pickled for about fifteen days, it is ready to be eaten.

9: Details: It turns into a pink paste and the color becomes noticeably darker.

Method 2

1. Prepare the prawns for dried shrimps.

2. Throw away the shrimp heads.

3. Remove the hard shell and food bag of shrimp.

4. Chop it up with a knife and a little coarse salt. I use a food processor to save time and effort.

5. Add 2 ounces of salt to one pound of shrimp. Don't be afraid of saltiness, just be afraid of not salty enough. Not salty enough will spoil easily.

6. Put the prepared shrimp paste into a bottle, but don’t fill it too full. Cover it with clean gauze and place it on the windowsill to dry for a few days. A layer of shrimp oil will appear after fermentation. Then store it in the refrigerator. It will not go bad for one or two years and will become more fragrant as time goes by.