| abstract |
(57) [Summary] [Purpose] To prevent deterioration of the quality of frozen shrimp or various processed foods using frozen shrimp during frozen storage and to promote ripening of shrimp meat during frozen storage. [Structure] After washing frozen shrimp, cyclic oligosaccharide, cyclodextrin, L-ascorbic acid, polymerized phosphate, specific amino acid and calcium lactate as desired are added thereto, followed by quick freezing at -18 ° to -22 ° C. Incubate at temperature for 30 days. The method can also be applied to the frozen storage of shrimp without head shell. |