Production of shrimp paste and products

Shrimp paste is one of the traditional shrimp foods along the coast of China and Southeast Asia. Its rich nutrition and unique flavor are favored by diners at home and abroad.

(-) Shrimp used in shrimp paste is one of several kinds of planktonic crustaceans, the main species of which are:

(l) Chinese hairy shrimp; (2) Japanese hairy shrimp; (3) Mysis prawns; (4) ditch shrimp. The salt used in the production of shrimp paste must meet the national hygienic standard of washing edible salt.

(2) the production technology of shrimp seedlings modern fermentation is the most scientific production process at present. The technological process is as follows: raw materials are removed, washed, → is added, salt is added, sauce is added, → is fermented at controlled temperature, → oil and sauce are separated, → packaging and sterilization.

(3) Shrimp paste products generally contain about 30% salt and can only be used as a condiment with a small amount. A series of ready-to-eat shrimp paste products with relatively low salt content are made from shrimp paste, and its edible range will be greatly expanded. Raw shrimp paste will also increase in value as a result. Common shrimp paste products are shrimp sauce beans, shrimp sauce peanuts, assorted shrimp paste, spicy shrimp paste, spicy shrimp paste soft and hard cans. Shrimp salt, shrimp pickles and so on. This paper briefly describes its production process as follows.

1. Shrimp sauce beans: wash and dry the beans and stir-fry until half-cooked. Heat the vegetable oil in the stainless steel sandwich steam pan and add spices and shrimp paste. Boil soybeans and a certain proportion of water, when soybeans are fully swollen by water absorption, quickly add human flavor agents, antioxidants and thickeners to mix well, leave the pot at 85 ℃, fill human cooking bags or glass bottles while they are hot, and become soft after exhaust, sealing (cover), sterilization and cooling. For canned hard shrimp sauce and beans, the shelf life of general soft and hard cans is half a year and one year respectively.

2. Spicy shrimp paste: heat peanut oil in aluminum pot or stainless steel pot, add spice and a small amount of chili powder to fry for a while, then quickly stir-fry shrimp paste until shrimp fragrance is overflowing, add appropriate amount of water to dilute salt to delicious, then add essence, flavor agent, flavor enhancer and stabilizer, mix well and place the compound cooking bag in microwave oven to heat exhaust and seal, then put in the microwave oven for second sterilization until the bag is bulging.

3. Shrimp salt: the dried shrimp paste powder, seaweed powder and edible salt are fully mixed on the Shuangxiong mixer at 1:1:2, then packed on the filling and sealing machine at 100g / bag, then sterilized in the microwave oven, cooled and boxed out of the factory. The salt is low in sodium, rich in iodine, moistureproof and high shelf life.

4. Cucumber with shrimp sauce: rinse the cucumber with clean water, soak the whole piece into the inside of the shrimp for 20 days and stir once a day. At that time, wash the skin shrimp sauce in shrimp oil, drain the shrimp oil and seal it in a plastic bag, then microwave sterilize for 5 seconds.