| 摘要 |
This invention relates to heat-treated shrimp and method for producing heat-treated shrimp, of which the object is to provide a heat-treated shrimp that keeps the taste similar to fresh shrimp even after preservation for a long time and that is resistant to degradation even by freezing and thawing treatment, and provide a method for producing the heat-treated shrimp. The solution of this invention is that the heat-treated shrimp has an opacified tail muscle and a longitudinal crush strength of 15-30N per 1 cm<2> of the cross-section measured by a parallel plate compression tester at room temperature on a specimen having a thickness of 5 ± 0.2 mm, collected from the tail muscle and prepared by parallel cutting the shrimp in lateral direction. The method for the production of the heat-treated shrimp comprises a step to perform the heat-treatment of the shrimp by contacting a raw shrimp with hot water or saturated steam above 85 DEG C for a preset time, and a step to cool the shrimp immediately after the heat-treatment. The contacting time is set to a level necessary for getting opacified tail muscle and a longitudinal crush strength of 15-30N per 1 cm<2> of the cross-section measured by the parallel plate compression tester at room temperature on the specimen having the thickness of 5 ± 0.2 mm, collected from the tail muscle and prepared by parallel cutting the shrimp in lateral direction. |
