Laizhou Shrimp Sauce [Shandong Laizhou Specialty]

What is Laizhou shrimp sauce? Authentic Shandong Laizhou specialty: Laizhou shrimp sauce

Content summary:Do you want to know what Laizhou shrimp sauce is? This article is a detailed introduction to the special product of Laizhou, Shandong Province - Laizhou Shrimp Sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Laizhou Shrimp Sauce. The full text takes about 7 minutes to read, mainly including the basic introduction of Laizhou Shrimp Sauce and its nutritional value? What are the product characteristics of Laizhou shrimp sauce? How to make Laizhou shrimp sauce and identify its authenticity? Tasting and eating methods of Laizhou shrimp sauce, etc.

Introduction to Laizhou Shrimp Sauce

Selected high-quality prawns from Bohai Bay, rigorously cleaned and screened for impurities, and made through traditional techniques, this prawns sauce has a very delicious taste. The sauce has a delicate and residue free texture, low salt content, and no fishy smell. It has a fragrant aroma and can be dipped in green onions or steamed with chopped green onions, eggs, cooking wine, and oil. It is very delicious! What are the nutritional values of Laizhou shrimp sauce? Shrimp sauce contains rich nutrients such as protein, calcium, iron, selenium, and vitamin A. There is also an important nutrient in shrimp sauce - astaxanthin, which is the strongest antioxidant to date and is known as super vitamin E. The redder the shrimp sauce, the more astaxanthin it contains. Moderate consumption is quite beneficial to the body. What are the product features of Laizhou shrimp sauce? Good shrimp sauce has a purple red color, a viscous texture, a fresh and fragrant aroma, no fishy smell, delicate texture, no impurities, and moderate saltiness. Due to the fact that shrimp sauce is a fermented food that is stored, 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.

The production method of Laizhou shrimp sauce

1. Raw material processing: The main raw materials are small shrimp, commonly used small white shrimp, eye shrimp, oyster shrimp, bran shrimp, etc. Select fresh and sturdy shrimp, sieve out small fish and debris with a mesh, wash and drain.

2. Salted fermentation: Add 30-35% salt by weight to shrimp, mix well, and soak in a jar. The amount of salt used can be determined based on temperature and the freshness of the raw materials. If the temperature is high and the freshness of the raw materials is poor, add more salt appropriately, otherwise add less salt. Mix and crush with a wooden stick twice a day for 20 minutes each time. When crushing, it must be stirred up and down evenly, then pressed and smoothed to promote decomposition and uniform fermentation. Continue for about 15-30 days until fermentation is generally complete. The sauce jar is placed outdoors and heated by sunlight to promote maturation. The cylinder mouth must be covered to prevent direct sunlight from shining on the raw materials and to prevent overheating and blackening. At the same time, avoid the mixing of rainwater, dust, and sand. After fermentation, the shrimp sauce has a slightly red color and can be sold at any time. If it needs to be stored for a long time, it must be stored in an environment below 10 ℃. The yield is 70-75%. If it cannot be processed in a timely manner after fishing, 25-30% salt should be added first for storage. This semi-finished product is called braised shrimp. When it is transported to the processing plant for processing, the braised shrimp is taken out, the brine is drained, and about 5% salt is added to the tank for fermentation.

3. Aroma enhancement: When adding salt, add spices such as fennel, Sichuan pepper, cinnamon, etc., mix evenly to enhance the flavor of the product.

4. To make shrimp paste bricks, you can remove impurities from the raw shrimp, wash them clean, add 10-15% salt, salt for 12 hours, and press the brine. After being crushed and exposed to the sun for one day, pour it into the vat, add Baijiu (0.2%) and mixed spices (0.5%) such as fennel, prickly ash, orange peel, cinnamon, licorice, fully mix it, press and smooth the surface, and then sprinkle a layer of wine. Promote fermentation. When a layer of 1 centimeter thick dura mater gradually forms on the surface, it is covered at night. After fermentation, make a small hole in the mouth of the tank to allow the shrimp brine that seeps out of the fermentation to flow into the hole, and take it out to obtain a thick shrimp oil product. If the shrimp brine is not taken out, it will seep back into the sauce over time. After maturity, the shrimp sauce is first removed from the surface hard film, and the soft sauce is taken out and placed in a wooden mold box to make a rectangular brick shape. The bottom of the film is removed, and the shrimp sauce is taken out and air dried for 12-24 hours before being packaged and sold.

How to distinguish the authenticity of Laizhou shrimp sauce?

First grade product: purple red color, viscous shape, fresh and fragrant aroma without fishy smell, fine sauce quality, no impurities, moderate salinity.

Second grade product: purple red color, soft and thin sauce, poor fresh aroma and taste, no fishy smell, coarse sauce quality, mixed with small miscellaneous fish, strong salty taste or insufficient fermentation.

Third grade product: Dark red color, not bright, thin and rough sauce, with a lot of miscellaneous fish and impurities, salty taste.

Tasting and Eating Methods of Laizhou Shrimp Sauce

There are many ways to eat shrimp sauce, which can be used as various cooking and hot pot seasonings, as well as to make many unique and delicious side dishes, such as steamed shrimp sauce with eggs, stewed tofu with shrimp sauce, steamed shrimp sauce with chili peppers, etc. The easiest thing to make is egg and shrimp paste cake. Heat up the oil and pour in shrimp sauce. Add minced scallions, garlic, dry red chili peppers, a little yellow wine and vinegar. After stir frying, pour in beaten eggs and bake into a cake. If it's eaten in spring, adding a little toon will taste better.