| 摘要 |
PURPOSE:To prepare stripped shrimp having excellent palatability comparable to fresh shrimp, by forcibly dehydrating a thawed stripped shrimp, adding salt and liquid egg white to the shrimp, and stirring the mixture thereby letting the additives to be absorbed into the meat of the shrimp. CONSTITUTION:Frozen stripped shrimp is thawed by conventional process. That is, the shrimp is forcibly dehydrated by pressing under a pressure of e.g. 20- 100kg/cm<2>, and at the same time, about 15-25% of drip is removed. The dehydrated shrimp is charged into a vertical mixer, mixed with 1.0-2.0%, based on the shrimp, of salt and 10-30% of liquid egg white, and stirred mildly at a relatively low rate of rotation, i.e. 50-150r.p.m. for 10-60min with, e.g. a hook. The salt and the liquid egg white can be fully absorbed in the meat of the shrimp by this process. The meat of the shrimp can be tightened and gives resistant feeling when chewing. The water-retainability of the shrimp meat in the heat-treatment of the stripped shrimp can be improved, and furthermore, the separation of water can be prevented and the exudation of drip in cooking can be reduced because of the easily heat-coagulable property of the egg white. |
