Luannan Shrimp Sauce [Hebei Luannan Specialty]

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

Content summary:Do you want to know what Luannan shrimp sauce is? This article is a detailed introduction to the special product of Luannan, Hebei Province - Luannan Shrimp Sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Luannan Shrimp Sauce. The full text takes about 4 minutes to read, mainly including the basic introduction of Luannan Shrimp Sauce and the product characteristics of Luannan Shrimp Sauce? The production method of Luannan shrimp sauce and the awards and honors of Luannan shrimp sauce

Basic Introduction of Luannan Shrimp Sauce

Shrimp sauce is one of the commonly used seasonings in coastal areas of China, Hong Kong, and Southeast Asia. It is a sauce made by adding salt to small shrimp, fermenting and grinding it into a viscous state. The taste is very salty, usually made into canned seasonings and sold in the market. There are also dried shrimp paste sold in chunks, called shrimp paste or shrimp cake, which have a richer flavor than shrimp paste

As shrimp sauce is a stored fermented food, during storage, protein is broken down into amino acids, giving it a unique fragrance, delicious taste, and endless aftertaste. Moreover, the calcium contained in shrimp is decomposed into easily absorbable calcium by the human body, and the fat is converted into fatty acids. Therefore, shrimp paste is also a rich source of high-quality protein, calcium, and fatty acids. Nowadays, Luannan shrimp sauce has become a "golden ingot" that makes farmers' wallets bulge. Luannan produces 4 million kilograms of shrimp sauce annually, with an output value of nearly 100 million yuan

The sauce has a delicate and viscous texture, a light reddish brown color, a fresh and fragrant aroma, and moderate saltiness

The production method of Luannan shrimp sauce

Mixing salt into a jar → drying and fermenting → raking and stirring → storing the jar to make sauce

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

Awards of Luannan shrimp paste

On February 14, 2022, the China National Intellectual Property Administration officially approved the implementation of geographical indication product protection for "Luannan shrimp paste"