To cook an ingredient material while preventing loss of drip and keeping flavor and texture of the ingredient by applying pretreatment to prevent change of meat quality.
The freezing process comprises (step S1) washing of raw materials, (step S2) removal of head, (step S3) removal of shell and back veins to form a shelled shrimp, (step S4) kneading of the same in a seasoning liquid prepared by adding sodium bicarbonate to a mixture of albumen liquid and water, (step S5) leaving in the mixture for a prescribed time to impregnate the sodium bicarbonate in the seasoning liquid to a surface layer of the shelled shrimp, (step S6) draining of the seasoning liquid from the shrimp, (step S7) dredging of the shelled and drained shrimp 1 with potato starch powder, (step S8) application of a vegetable oil to form an adhesive coating on the surface of the shelled shrimp, (step S9) quick freezing of the shelled and coated shrimp, and (step S10) inspection and bagging treatment of the product.
YAMAGAMI OSAMU
KAWAI ATSUYUKI
ITO KAZUMITSU
FURUKAWA MINORU
ONISHI YUJI
ISHIMA MACHIKA
| JPH11196783A | 1999-07-27 | |||
| JPH11318353A | 1999-11-24 | |||
| JP2006034236A | 2006-02-09 | |||
| JPS6379564A | 1988-04-09 |
Yukino Koishikawa
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