Detailed explanation of how to make shrimp head paste, a step-by-step guide

The shrimp heads, shrimp tails and other raw materials used in processing shrimp head paste are the parts discarded when processing frozen shrimp. These discarded shrimp heads, shrimp tails, shrimp shells, etc. can be processed separately by category, or processed together.

Production method 1. Wash the above-mentioned fresh shrimp heads, shrimp tails, shrimp shells and other raw materials with water, drain them, and then deep-fry them at an oil temperature of about 160°C for about 2 minutes. After deep-frying, although the moisture content is only about 2-4%, the taste is different from that of products obtained by drying shrimp heads, shrimp tails, etc. The unique fresh shrimp flavor in these deep-fried shrimp heads has not disappeared. String 3

2. First cut the deep-fried shrimp heads, shrimp tails, etc. into shrimp pieces of about 10 mesh with a chopping machine, then grind them into a paste with a fine grinder. This is shrimp head paste. Of course, the coarse cutting step can also be omitted as appropriate depending on the size of the raw materials.

3. Storage: Because it is processed into a paste, an oil film forms on the surface, which can play a protective role such as preservation, so the product can be stored for a long time. String 2

Eating method: This product has a low cost and is suitable as a raw material for shrimp soup. It can also be used as a raw material for other processed foods. Eaten directly, it has a unique and delicious flavor. String 2