LOW-CHOLESTEROL SHRIMP AND METHOD OF OBTAINING SAME

摘要

It is disclosed a low-cholesterol whole shrimp a method of obtaining same comprising: (a) to provide a plurality of frozen, peeled and deheaded shrimps; (b) to freeze drying the whole shrimps to a humidity content of approximately 1 to 10%; (c) to extract the cholesterol from the dehydrated shrimps by means of a stream of a supercritical solvent which is selective to lipids, at a temperature between 36-39° C. and at a pressure between 275-345 bar; (d) to rehydrate the shrimps in a vacuum chamber with water in a relationship of about 1-10 mL per g shrimp at vacuum and room temperature by about 1-5 hours; and (e) to cook said plurality of whole shrimp with steam.