Traditional Chinese Shrimp paste: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese How to make shrimp paste. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3461 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
shrimp pastePreparation method 1. Raw material processing: The raw materials are mainly small shrimps, commonly used small white shrimps, eye-eye shrimps, oyster shrimps, mysid shrimps, etc. Choose fresh and firm shrimp, use a mesh sieve to remove small fish and debris, wash and drain.2. Salt fermentation: Add 30 to 35% of the shrimp weight in salt, mix well, and soak in the tank. The amount of salt used can be determined based on the 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 if appropriate; otherwise, add less salt. Stir and mash with a wooden stick for 20 minutes twice a day. When mashing, it must be stirred up and down, and then pressed and smoothed to promote decomposition and fermentation evenly. Continue for about 15 to 30 days until the fermentation is generally completed. The sauce jar is placed outdoors and heated by sunlight to promote ripening. The cylinder mouth must be covered to prevent direct sunlight from shining on the raw materials to prevent overheating and blackening. At the same time, it avoids the mixing of rainwater, dust and sand. …
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