The invention relates to a
shrimp sauce
fermentation production technology. The
shrimp sauce
fermentation production technology comprises the following steps: raw materials are washed, placed in a
jar which is placed outdoors for
weather exposure for 2 days, the materials are stirred once in the
morning and stirred once in the
evening, added with salt and stirred after 3-5 days, added with salt once in the
morning and in the
evening every day, then stirred, and fermented for half of a month; after
fermentation, the salt use amount is reduced by 5% for each time, after 1 month, stirring is only performed in the
morning, and a small amount of salt is added until the specified salt is used up; then
weather exposure is continued; oil refining is started after air-
drying in dog days is finished, oil slick on the
jar surface is removed firstly during oil refining, then
saline water which is boiled and cooled is added, and the use amount is equal to the difference between the weight of the raw materials and the amount of oil slick removed for the first time; then the
saline water is added and stirred once in the morning and stirred once in the
evening, a basket is placed in the
jar,
shrimp sauce is filtered into the basket, and the shrimp sauce is taken out; the shrimp sauce sequentially taken out is mixed and boiled to remove impurities and foam, and a shrimp sauce product is obtained. The shrimp sauce fermentation production technology has the benefits of simple operation, low cost, high oil yield, suitability for
batch production and good economic benefit.