Mô tả sản phẩm
LE GIA TRADITIONAL SHRIMP PASTE FOR EXPORT
Fresh tiny shrimps (krill shrimps/ moi) are selected and mixed with pure salt to be fermented in wooden barrels by applying the unique Vietnamese traditional method for 8-12 months. This is a completely natural condiment, giving the dish more flavourful.
• Flavour: Good
• Aroma: fragrant
• Colour: natural purple
• No preservatives
• No food colourings
• No flavourings
STOCK KEEPING UNIT(SKU)
• 110 grams (net weight) Pet bottle
• 150 grams (net weight) Glass jar
• 240 grams (net weight) Glass jar
• 280 grams (net weight) Pet bottle
• 800 grams (net weight) Pet bottle
Ingredients: Fresh tiny shrimps (krill shrimps/ moi) (80%), pure sea salt (20%)
Total nitrogen >=15 gN/Kg
Condiment for cooking and dipping. Better taste when being mixed with sugar, lime juice, white wine depending on personal preference.
Preservation: Store in a cool and dry place, avoid direct sunlight. Seal and cover tightly after use.
Produced and distributed by: LE GIA foods and trading services CO., ltd.
(Hong Ky village, Hoang Phu commune, Hoang Hoa district, Thanh Hoa province, Viet Nam)
LE GIA TRADITIONAL PROCESS OF MAKING SHRIMP PASTE
• Shrimp paste/mắm tôm is made from fermenting crushed shrimps with salt.
• Shrimp paste is thick and has a purple color.
• It is famous for its pungent and stinky smell.
• The fermentation may take from six months to one year before mắm tôm can be served.
Step 1: Selected high quality ingredients:
• +Acetes (‘Moi” in Vietnamese) is a genus of small shrimp that resembles krill and is caught in the right season at once they reach maturity. “Moi’ will be washed right on the sea and then drained and salted immediately.
• +Pure sea salt from Ba Ria & Ninh Thuan salt fields with the ratio of sodium chloride (pure salt) up to 95% is preserved in warehouses for 2 years.
Step2: Fermentation with wooden barrels traditional method
• The mixture is fermented in wooden barrels and placed in a corrugated iron house for at least 12 months.
Step 3: Sifting and filtering
• After 12-15 months of meticulous care, the paste turns into purple colour and gives off a strong and pungent smell as well as a sweet taste. This time to sift through again to remove impurities.
Step 4 : Testing and bottling
• Shrimp paste must be checked thoroughly before being bottled. The whole process is critically controlled and met HACCP standards (TCVN 5603: 2008)
HACCP, ISO STANDARDS
Standards/Food Safety/Quality Management Systems
• National Institute for Food Control(NIFC) has launched two Certification schemes namely “Vietnam GHP” and “Vietnam HACCP” based on globally accepted Codex Standards for adoption by food manufacturers and supply chain operators.
• Le Gia’s processes and systems are audited against the requirements of these world-class standards.
• Le Gia’s products adopt the highest standards in food safety, meet your regulatory requirements and contractual obligations, and gain access to global markets.
Composition of Le Gia shrimp paste
• Acetes (‘Moi” in Vietnamese) is a genus of small shrimp that resemble krill, which is native to the western and central Indo-Pacific, the Atlantic coast of the Americas, Pacific coast of South America and inland waters of South America.
• “Moi” is always caught in the right season at once they reach maturity.
• “Moi” used for shrimp paste must be selected from the type that lives on the surface layer so it is very clean. “Moi’ is washed right at the sea and then drained and salted immediately.
• “Moi” in Thanh Hoa province are of superior quality compared to other sea areas in Vietnam.
Thanks to the ratio of sodium chloride (pure salt) up to 95% in Ba Ria and Ninh Thuan’s salt fields, good quality salt plays an essential role in the processing of Le Gia fish sauce.
• The use of wooden barrels tied with ropes is imperative for the sauce to have a healthily, natural flavor and color.
• The wood must be litsea glutinosa (also known as brown beech or “bời lời” in Vietnamese ) the wood must be able to be fashioned into a container, not leak, preserve the sauce and not impart bad tastes to the sauce and have repeatable results.
• The height of each barrel is about 2m to 4m with 1.5m to 3m in diameter depending on the size of barrel. Each crate is tied with 6 to 8 straps upon the actual size. Each barrel can store from 7 to 13 tons of fish marinated. A good barrel can last up to 100 years.
HOW TO USE SHRIMP PASTE AND HOW TO COOK WITH IT
• Shrimp paste /mắm tôm can be added as, It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Indonesia, Cambodia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.
• Vietnamese people often use mắm tôm as a dipping sauce for boiled meat, fried tofu, fried fish or as a seasoning in some soup dishes.
• Vietnamese Fermented Shrimp Sauce (Mam Tom)
• Makes 3/4 cup
• 2 tablespoons fermented shrimp paste (mam tom)
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lime or lemon juice (about 1 small lemon/lime)
• 1 tablespoon water
• 1 teaspoon of brown sugar (optional but recommended)
• 4 cloves garlic (peel and mince)
• 1-2 chili peppers (slice thin)
• In a small bowl, mix together shrimp paste, sugar, lemon/lime juice, and MSG until fully dissolved.
• Mix in garlic.
• Garnish with chili peppers.
Factory : Hoang Phu commune, Hoang Hoa district, Thanh Hoa province.
Hanoi Office: No 38 Phạm Than Duat street, Cau Giay district, Hanoi.
Facebook : https://www.facebook.com/mamlegia
Website : http://mamlegia.com
Hotline : 0868.298.786 / 0971.978.786
Email : email@example.com