| 摘要 |
PROBLEM TO BE SOLVED: To provide a whiteleg shrimp having excellent texture after heat sterilization.SOLUTION: A processed food has a physical property in which, after measuring a compression breaking strength by applying a compression load continuously to a whiteleg shrimp (Litopenaeus Vannamei) subjected to a heat sterilization treatment after being filled and sealed in a container, a breaking strength curve obtained by the measurement has at least one peak, and a breaking strength after the first peak is 2 N or higher in the range where a distortion rate is below 70%. |
