shrimp paste OTOP Thailand

     Shrimp paste is one kind of spice Thailand . Finally a species of shrimp . Using small shrimp called shrimp.

Ever been shredded and the species is known as the shrimp, but smaller . And can be seen with the eye

I can see a grain of sand. This is a very small animal work is essential .

For doing a good paste . And taste Shrimp is one district one product or product OTOP.

Famous throughout the country. Thailand is an important component of the diet , because shrimp dishes.

It must be mixed into spices , whether it is a curry . coconut curry Stir the sour

Spicy chili and other dishes that require many components of the paste is important for increasing .

Flavor to food Thailand very much. And hold them as indispensable as ever. The process of making it a paste .

How to read next.

Production of shrimp Principle , as well as fish sauce is made ​​from meat, fish and live enzymes .

Internal organs of the fish itself Is to cause changes in the chemical and microbial processes .

Fermentation by putting salt in moderation to prevent spoilage due to microorganisms. Therefore, the procedure

The necessary and most important. Degradation by enzymes which specifically digest proteins and fats .

The cause of compounds that cause bad taste in products.

1 . The fishermen could then be used to sieve krill eye protection. Or plastic baskets used by the grill heating bills .

Use clean water to not die ever remain fresh and do not taste of shrimp paste, which for ever.

Profile sieve to sift down to the bottom. Remainder had rough leaves and what not to the top.

Two . Introduction ever live up to mix with the salt. The ratio of how much it will be different in each area.

Basically it is a ratio of 1 part salt to 10 parts or 1 part salt to 12 ( if not salty.

Arrangement) that would later be put aside in a container such as a basket or container wrapped in nets and then grill .

Cover with heavy material to keep water out, some leave for 1-2 nights (called a septic tank ) .

Overexposure to 3. Bring the past been well marinated with salt to sunlight . You can do this two ways:

- Dried using a plastic blade or secondary nets ever. To drip down below.

- Drying wet clothes to dry on plastic or rubber which method is the nutritional value of the work . Do not lose water to the

Like dried

Always back out below the sunlight for 2-3 days to never dry ( moisture in a way that does not require dry ) is available.

4. The sun never completely goes low. Grinding or milling the letter

Five . Brought to the mill, and compressible fermentation vessel like clay jars or plastic buckets . Tightly , trying not to have .

Between shrimp meat It will make the meat paste reacting with air and rancidity unwanted background.

Close the lid of the container tightly compressed insects and worms. Period of fermentation will take 3-5 months .

 6. Fermented shrimp paste that will have to be packed in a container with the lid closed. Can be distributed and stored

Long , but if not contained , it can be frozen or kept in the shade with a lid to prevent insect infestation.

Shrimp may be well known and familiar in Asia , such as Thailand , Laos, Myanmar and China, but may not be familiar as well.

Known for European But of shrimp production in Thailand. It is sold throughout the country and on.

Overseas