| 摘要 |
<p>A method for steam-cooking shrimp at reduced temperatures below 100°C to decrease the loss of shrimp by weight during the cooking process. An exemplary apparatus for carrying out the method of the invention includes a steam cooker with a conveyor belt for continuously transporting shrimp product into and through a cooking chamber open to the atmosphere. Thermostatic controls allow the temperature of the cooking chamber to be adjusted for the proper cooking time depending on the size of the shrimp and their loaded density. The cooking chamber contains a substantially homogeneous gaseous environment of a steam mixture for even cooking. Adjusting the speed of the conveyor belt can control the dwell time of the shrimp in the cooking chamber. Results of testing have shown that, to heat shrimp to an internal temperature of 62.8°C (a temperature sufficient to kill substantially all bacteria), lower cooking temperatures and longer cooking times than conventionally practiced decrease the loss of weight in cooked shrimp product.</p> |
