Shrimp paste is made from fermented shrimp that has been dried. And fermented for a long time until it has a unique taste and smell. It is very high in sodium and should be consumed in moderation.
Shrimp paste is a condiment obtained by preserving food by fermenting with salt. The main ingredients are small shrimp or kapi. Shrimp paste is semi-hard, smooth, soft, dark purple in color. It is used as a highly nutritious condiment. A source of protein and calcium. It is very popularly mixed in curries or Thai local chili pastes. Or even eaten with fresh vegetables. In addition, shrimp paste is also use in other dishes. Such as shrimp paste fried rice and shrimp paste curry.
What is shrimp paste made from?
Shrimp paste production starts with washing krill, separating out sand, and mixing with 7-8 percent salt for a short period of time to allow osmosis, allowing the salt to seep into the shrimp meat and causing the water in the shrimp to move out. Then the shrimp is dried in the sun to reduce initial moisture content.
After initial drying, it may be pounded or ground to reduce the size. Before further fermentation in containers such as jars and pots for more than 6 months. Using salt will inhibit pathogenic microorganisms. However, during the fermentation of shrimp paste, คาสิโนออนไลน์ UFABET ฝากถอนรวดเร็ว เริ่มต้นเล่นง่าย there are still some types of bacteria that like to grow in an environment with salt.
However, shrimp paste cannot clearly state its properties. Even though it is made from high-protein ingredients, because each recipe has different ingredients. In addition, shrimp paste contains a high amount of sodium and contamination, with 1 tablespoon of shrimp paste containing as much as 1,430 – 1,490 milligrams of sodium. In addition, it is an uncooked food, so it should not be eaten as a main meal. It should be eaten in moderation, paired with a variety of foods from the 5 food groups. To enhance the flavor and make the food healthy.