| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a new shrimp processed food having remarkably excellent taste compared with conventional shrimp processed foods and not causing deterioration even in long-term storage. <P>SOLUTION: The shrimp processed food mainly comprises tail muscle of shrimp and a protein content P, a free glycine content Gl and a free proline content Pr simultaneously satisfy each condition of the formula A: 0.05≤(Gl+ Pr)/P≤0.09 and the formula B: 0.3≤Pr/(Gl+Pr)≤0.5. The method for producing the shrimp processed food comprises bringing fresh shrimp into contact with hot water heated to ≥80°C or saturated steam to carry out heat treatment and cooling the shrimp to provide a heat-treated shrimp in which crushing strength at room temperature in the vertical direction obtained by measuring a sample having 5±0.2 mm thickness collected after parallel cutting the heat- treated shrimp in the horizontal direction from the tail muscle by a parallel plate type pressurizing tester is 15-35 N per cm<SP>2</SP>and then applying processing including treatment for removing a part unsuitable for eating, e.g. the head from the heat-treated shrimp and treatment by heating or cooling to the shrimp. <P>COPYRIGHT: (C)2003,JPO |
