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On the processing and qualities of dried shrimp in Southeast Asia.

[In Japanese. / En japonais.]

Author(s) : CHNG N. M., KWANG L. H., OKA H.

Type of article: Article

Summary

The authors describe technology used to manufacture dried shrimp of high quality. Namely, the method is to dry frozen shrimp under vacuum by rising temperature of chamber with time. The dried shrimp has excellent reddish colour, shrimp flavour, taste and soft texture. In addition, water absorption ability was excellent as compared with other products. This product can be used for snack foods and as an ingredient in instant noodles.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2001-2335
  • Languages: Japanese
  • Source: Refrigeration - vol. 75 - n. 877
  • Publication date: 2000/11
  • Document available for consultation in the library of the IIR headquarters only.

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