Shrimp Fish Sauce edit
Shrimp Fish Sauce is starting with shrimp that were left over from the flooding. Therefore, the idea arose that I wanted to take the leftovers so that they were not wasted, so I turn them into useful fish and shrimp sauce to make for myself.
History edit
The origin of shrimp fish sauce comes from( Ban Bang Kranoi Village No. 2, Nakhon Pa Mak Subdistrict, Bang Krathum District, Phitsanulok Province) Many households brought shrimp that they had caught in the river. Villagers in the area have tried using shredded shrimp that are easily found in the river within the community as well as in agricultural areas such as rice fields, which are full, so try to capture and process them to create further economic value as community products by using the shrimp that is found to ferment to make fish sauce from shrimp. starting with using it for cooking in the household. and exported as otop products because of the delicious taste of shrimp. It has a unique flavour from the shrimp, just as delicious as other types of fish sauce. and is also a local product. Local wisdom for using leftover produce within the community And there is still a lot of it. from eating and selling; therefore, it is fermented into shrimps fish sauce. By present Thai people have an increasing rate of illness. Therefore people are beginning to turn to maintaining their health more and more in terms of food and eating. and exercise The business therefore designs and includes ingredients that are friendly to health. And it is a product that loves nature. including the opportunity to see the opportunity for growth. Traditional Thai food that is in increasing demand in the market Therefore, we use the methods of villagers who have been producing them for a long time as a selling point to create added value. Because it is an ancient recipe that has been passed down from grandparents to parents and children. Therefore, apply the knowledge you have to the current situation. and developed the formula to be as it is today.
Eating sweet, oily, or extremely salty food by consumers Part of this comes from the basic components of Thai food that have strong flavors. There are many types of strong tastes, and another part comes from the habit of living in a hurry. There is a more urban society. There is an increase in the consumption of ready-made food at convenience stores. Ready to eat foods in convenience stores contain as much as 400–1,500 milligrammes of sodium per serving. representing 20–75 percent of the maximum amount consumed per day. The amount of nutrients recommended to be consumed per day for Thai people aged 6 years and up is calculated from an energy need of 2,000 calories per day, and the maximum amount of sodium that Thai people should receive is 2,400 milligrammes per day. Excessive intake of cidium salts will result in an increase in blood pressure. and also affects the heart muscle. When receiving excess sodium salt over a long period of time As a result the brand has chosen to produce products that create health benefits for today is consumers. Based on the results of the current survey,
Research process make shrimps fish sauce edit
Research reveals that glutamic acid is the main amino acid that affects the taste of shrimps fish sauce. As for the smell of shrimps fish sauce, many researchers have concluded that it contains volatile fatty acids such as formic, acetic, propionic, and iso-butyric acids, etc. The color of the shrimp fish sauce was found to be rice straw yellow. Amber colour, reddish brown colour may be caused by a n-enzymatic reaction.
Different from the other condiment edit
- oyster sauce
The oyster sauce has difference ingredients is the oyster add onion or sugar get taste not only salty but also sweet, but the shrimp fish sauce has only one taste is salty. And fish sauce is more clearly liquid.
- soy sauce
The soy sauce is made from fermented soybeans and wheat while fish sauce is made from fermented fish. The taste of soy sauce is a different type of saltiness with more slight sweetness.
- mustard
Usually made with mustard seeds, salt and other seasonings, sugar, vinegar and water. Taste quite sweet. More condensed.
- tomato sauce
The main ingredient is tomato. Taste quiet sour and a little bit sweet and salty.
- chilly sauce
The main ingredient is chilly. Taste like chilly, quiet sour+spicy and a little bit salty.
Ingredients edit
Salty 3/4 cup
Fresh shrimp 500 grams
Red onions and garlic 50 grams
Eggshells
20 peppercorns
Instructions edit
- Wash the shrimp, get out the rock, sand, etc. and wait until dry.
- Bring the clean glass jar. Add shrimp and salt with step by step and ending with salt.
- Close the lid using the plastic placed on the bottle.Therefore the lid is closed in order toprevent the salinity from raining, causing
the lid to rust then marinate shrimp with salt for 3-6 months. Shrimp fish sauce will come out
- Bring the shrimp fish sauce to a boil, Crush the garlic and red onions 50grams for each add red onions, garlic, sugar cane,
eggshells, and about 20 peppercorns.Use low heat and boil for about 30-45 minutes.After boiling.take it out and strain the water out.
- Put shrimp fish sauce in a bottle that has been washed and disinfected, leave it to cool, then fill it will shrimp fish sauce.Close the bottle tightly. And take it out to dry in the sun regularly for a clearer shrimp fish sauce color
Factors Affecting Fermentation Process edit
If small size salt is used, the outer skin of fish will rapidly loose moisture and salt burn can occur which will prevent salt penetration into the fish. Consequently, inner of fish can be spoiled. On the other hand, too small salt crystal can be dissolved easily and quickly penetrates into fish body thus it can inhibit growth of microorganisms which assist in hydrolyzing fish protein. In case of too large salt crystal, it can slowly penetrate, thus fish might be spoiled before preservation effect of salt occurs.
Useful edit
- Regarding health the brand will set the saltiness to be lower than other brands but still delicious because Thai people have a lot of control over taste.
- It is a good source of protein because the main ingredient comes from shrimp. Shrimp is a food that has a lot of protein comparable to other types of meat. by amino acids in shrimp It is an amino acid that is essential to the body. that the body can't live without. Because shrimp are an aquatic animal with low cholesterol and high protein, the amino acids obtained from shrimp are easily digested. The body can use it immediately. Compared to proteins obtained from other types of animals
Nutritional Facts edit
| Name | Amount | %Daily Value |
|---|---|---|
| Calories | 6 kcal | - |
| Carbonydrates | 0.66 kg | 0.2% |
| Fiber | 0 g | 0% |
| Sugars | 0.66 g | - |
| Fat | <0.01 g | <1% |
| Saturated | 0.001g | <1% |
| Monounsaturated | 0 g | - |
| Polyunsaturated | 0.001 g | - |
| Omega-3 | 0 g | - |
| Omega-6 | 0 g | - |
| Protein | 0.91 g | 1.8% |
| Cholesterol | 0 mg | - |
Vitamins edit
| Vitamins | Amount | % Daily Value |
|---|---|---|
| Choline | 2.38 mg | 0.4% |
| Folate | 9.18 mcg | 2.3% |
| Vitamin A, RAE | 0.72 mcg | 0.1% |
| Vitamin B1 (thiamin) | <0.01 mg | 0.1% |
| Vitamin B2 (riboflavin) | 0.01 mg | 0.8% |
| Vitamin B3 (niacin) | 0.42 mg | 2.6% |
| Vitamin B5 (pantothenic acid) | 0.02 mg | 0.4% |
| Vitamin B6 (pyridoxine) | 0.07 mg | 4.1% |
| Vitamin B12 (cobalamin) | 0.09 mcg | 3.8% |
| Vitamin C | 0.09 mg | 0.1% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0 mcg | 0% |
| Vitamin K | 0 mcg | 0% |
Minerals edit
| Mineral | Amount | % Daily Value |
|---|---|---|
| Calcium | 7.74 mg | 0.6% |
| Copper | 0.01 mg | 1.1% |
| Iron | 0.14 mg | 0.8% |
| Magnesium | 31.50 mg | 7.5% |
| Manganese | 0.04 mg | 1.7% |
| Phosphorus | 1.26 mg | 0.1% |
| Potassium | 51.84 mg | <0.1% |
| Selenium | 1.64 mcg | 1.1% |
| Sodium | 1413.18 mg | 61.4% |
| Zinc | 0.04 mg | 0.4% |
Benefit of fish sauce edit
- Improve the flavor of food. Shrimp fish sauce provides a different salty flavor of fish sauce, improving the overall taste of dishes. By using shrimp fish sauce as a condiment of healthy home-cooked meals.
- A source of magnesium and vitamins. I tablespoon of shrimp fish sauce gives 2-4% of the daily value for folate, niacin, and vitamins B6 and B12. And also, gives 7.5% of the daily value for magnesium.
- Shrimp fish sauce can improve iron higher than fish sauce produced with fish.
Affixation edit
- Why does not fish sauce that product with shrimp called "shrimp sauce"? Why does it called "Shrimp fish sauce"?
In Thailand called "nam pla" it came from produced by fermentation of fish or other animal flesh that was eater (such as prawns, shrimp, squid, shell, anchovy, etc.) with salt.
If the fish sauce had made by another just put the name of that animal in front of "Fish sauce"
- Why does not fish sauce which produced by fish called "Fish fish sauce"
The reason fish sauce made from fish isn't termed "fish fish sauce" is that the word will be repeated word.
Reference edit
Shrimp broth (or stock) is surprisingly easy, or as easy as you want to make it. It can be as basic as shrimp shells and water for a quick light stock.Retrieve from https://www.simplyscratch.com/homemade-shrimp-stock/.
Fish Sauce is a liquid condiment made from fish.Retrieve from Fish sauce
Fish fermentation is one of the most challenging methods. Joseph and I share a love for Asian food in which fish sauce is a common staple, but fear of 4 / 4 botulism or bacteria made us stay clear of making our own.Retrieve from https://preservingthenorthsea.com/2021/12/homemade-fish-sauce/#:~:text=Homemade%20fish%20sauce%20is%20produced,months%20before%20it%20is%20filtered
Thai fish sauce is one of the basic ingredients in Thai cooking, along with much of Asian cuisine. https://www.thespruceeats.com/thai-fish-sauce-nam-pla-overview-3217088
Ban Bang Kranoi Village No. 2, Nakhon Pa Mak Subdistrict, Bang Krathum District, Phitsanulok Provincehttps://www.phitsanulokhotnews.com/2011/11/09/6782#