| 摘要 |
PROBLEM TO BE SOLVED: To provide a heat-treated shrimp keeping the taste similar to fresh shrimp even after the preservation for a long time and resistant to degradation even by the freezing and thawing treatment, and provide a method for producing the heat-treated shrimp. SOLUTION: 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 on a specimen having a thickness of 5±0.2 mm, collected from the tail muscle and prepared by parallelly 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 of >=85 deg.C and a step to cool the shrimp immediately after the heat-treatment. The contacting time is set to a level necessary for getting a longitudinal crush strength of 15-30N per 1 cm<2> of the cross-section measured by the parallel plate compression tester one the specimen having the thickness of 5±0.2 mm, collected from the tail muscle and prepared by parallelly cutting the shrimp in lateral direction. |
