| 摘要 |
Fine-crushed pure shrimp meat or mixture of crushed shrimp meat and other crushed meats or vegetable nutritional material was put into a desirably shaped mold and was frozen at -3≦̸C˜-30≦̸C. Shrimp meat molded in desired shape was dried up to less than 20 % moisture content by passing dried air under decompression of -3kg/cm2-40kg/m2 and temperature of -3≦̸C-30≦̸C and simultaneously was solidified by hardening of shrimp body fluids. |
