Luannan Shrimp Oil [Hebei Luannan Specialty]

What is Luannan shrimp oil? Authentic Hebei Luannan specialty: Luannan shrimp oil

Content summary:Do you want to know what Luannan shrimp oil is? This article is a detailed introduction to the special product of Luannan, Hebei Province - Luannan Shrimp Oil. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Luannan Shrimp Oil. The full text takes about 7 minutes to read, mainly including the basic introduction of Luannan Shrimp Oil and the product characteristics of Luannan Shrimp Oil? The production method of Luannan shrimp oil, etc

Basic Introduction to Luannan Shrimp Oil

Luannan has an average annual sunshine of 2853 hours, an average temperature of 10.5 degrees Celsius, precipitation of over 714.5 millimeters, and a frost free period of over 186 days The annual extreme maximum temperature is 39.9 ℃, and the annual extreme minimum temperature is -23.1 ℃. Stable temperature range of 3172.1-3367.8 ℃, suitable for shrimp oil fermentation

On February 14, 2022, the China National Intellectual Property Administration approved Luannan shrimp oil as a product of geographical indication protection, and its geographical protection scope covers four administrative areas under the jurisdiction of Nanbao Town, Bogezhuang Town, Tuoli Town and Hugezhuang Town in Luannan County, Tangshan City, Hebei Province

1. Sensory characteristicsThe appearance is brown, clear and not mixed, with a fresh and strong aroma, a salty and fresh taste, extremely delicious taste, and a lingering aftertaste

2. Physical and chemical indicators

(1) Superior grade: soluble salt free solids ≥ 15.00g/100mL, amino acid state

nitrogen (calculated as nitrogen) ≥ 1.00g/100mL, total nitrogen (calculated as nitrogen) ≥ 1.20g/100mL,

table salt (calculated as sodium chloride) ≤ 22%

(2) Level 1: Soluble salt free solids ≥ 13.00g/100mL, amino acid status

Nitrogen (calculated as nitrogen) ≥ 0.85g/100mL, total nitrogen (calculated as nitrogen) ≥ 1.00g/100mL,

Salt (calculated as sodium chloride) ≤ 25%

The hygiene indicators refer to the relevant national standards of GB10133 Hygienic Standards for Aquatic Condiments

Production method of Luannan shrimp oil

(1) Raw material requirements

1 Fresh black shrimp. Fresh black shrimps from Qingming to Xiaoman within the production area are allowed to contain a small amount of other fresh shrimps, with a proportion of ≥ 90%, in compliance with relevant national standards

2. Salt. The high sodium sea salt produced within the production area complies with relevant national standards and regulations

(II) Processing Technology

Mixing salt into a tank → drying and fermenting → raking and stirring → sitting and oiling

Processing points:

1 Mix salt into a container. Using a locally produced pottery jar with a large mouth and small bottom, mix shrimp and salt evenly in a ratio of 5:1, place them 20cm away from the jar mouth, add 0.3cm thick salt to seal, and cover with a conical cylinder head woven by hand from reeds or bamboo

2. Drying and fermenting. After 2 days of cylinder installation, the method of sun exposure and night dew is used to remove the cylinder head during the day and fully expose it to sunlight to promote fermentation

3. Scrape and stir. When bubbles gradually emerge from the surface of the shrimp and arch into bulges, use a high-quality willow wood four sided cone sauce rake to stir and stir 5-6 times a day, with a rake of more than 10 times each time, until the mixture is evenly mixed. When the temperature rises, the stirring frequency increases by 2-3 times per day. Fermentation time shall not be less than 6 months