HEAT-TREATED CRUSTACEAN EXCELLENT IN PALATABILITY

摘要

PROBLEM TO BE SOLVED: To provide a heat-treated crustacean having no transparency at flesh part but excellent springy palatability.

SOLUTION: This heat-treated crustacean has ≤30 μm film dyeable with aniline blue on the body surface and an undyeable flesh part undyeable with the aniline blue inside the body surface.

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