| 摘要 |
PURPOSE:To prevent the deterioration of the quality of frozen shrimp or various processed foods prepared by using frozen shrimp during the preservation in frozen state and to promote the aging of the shrimp meat during freeze- preservation. CONSTITUTION:Washed shrimp is incorporated with a cyclic oligosaccharide, cyclodextrin, L-ascorbic acid, polymeric phosphoric acid salt, a specific amino acid and optionally calcium lactate, quickly frozen and incubated at -18 to -22 deg.C for 30 days. The process is applicable also to the freeze-preservation of a headed shrimp with crust. |
