SHELL-ON SHRIMP AND METHOD FOR PRODUCING THE SAME

To provide shell-on shrimps that are less prone to deterioration in the texture of the flesh; and when eaten with their shells, and chewed with back teeth, make the shells not as hard as conventionally, and give a reduced feeling of the shells remaining in the mouth.SOLUTION: A shell-on shrimp has t...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	AONO MICHIHIRO, WAKASA TOMOYA, FURUHASHI HIROSHI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	To provide shell-on shrimps that are less prone to deterioration in the texture of the flesh; and when eaten with their shells, and chewed with back teeth, make the shells not as hard as conventionally, and give a reduced feeling of the shells remaining in the mouth.SOLUTION: A shell-on shrimp has the abdominal flesh and a shell covering the abdominal flesh and can be eaten with the shell. The cephalothoracic shell has a thickness of 0.09 mm or more and 0.21 mm or less. The shrimp is immersed in an aqueous solution with a pH of 10.0 or less, containing at least one alkali metal salt selected from acetic acid, citric acid, ascorbic acid, and phosphoric acid.SELECTED DRAWING: Figure 1 【課題】身の食感の劣化を抑制しつつ、殻ごと喫食したときに奥歯で咀嚼したときの殻の硬さ及び殻の口残り感が効果的に抑制された殻付きエビを提供する。【解決手段】本発明は、腹部の身と、腹部の身を被覆する殻とを有し、殻付き状態で喫食できる殻付きエビであって、頭胸部の殻の厚さが０．０９ｍｍ以上０．２１ｍｍ以下であるエビを、酢酸、クエン酸、アスコルビン酸及びリン酸から選ばれるすくなくとも一種のアルカリ金属塩のｐＨ１０．０以下の水溶液に浸漬してなる、殻付きエビである。【選択図】図１