| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a cooked shrimp having the same flavor as that of fresh shrimp even after long term preservation, and also difficult to cause deterioration even when subjected to freezing or thawing. <P>SOLUTION: This cooked shrimp is obtained through the following process: making fresh shrimp having vital reaction in tail part muscle come into contact with 85-98°C hot water, and cooling just after passing a time required for longitudinally crushing strength of a sample picked from the shrimp tale muscle and having 5±0.2 mm thickness detected by a parallel plate-type pressure testing machine at a room temperature to be 15-30 N per 1 cm<SP>2</SP>of the cross-sectional area of the sample followed by immediately cooling the sample. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
