Nissin Foods Holdings Co., Ltd.

Haruka Tamori

Kazuki Yoshida

Takateru Nakayama

[Problem to be Solved] An object of the present invention is to provide a method for producing freeze-dried shrimp that, after cooking by hot water pouring, present a larger apparent size than conventional ones and present a plump, elastic texture. [Solution] Raw material shrimp are heated by dipping them in hot water at 65 to 75&#xb0; C. until the shrimp have an internal temperature of 60 to 70&#xb0; C., and then the shrimp are frozen and subsequently freeze-dried. With this method, it is possible to obtain freeze-dried shrimp that present a larger apparent size and plump, elastic texture after cooking by hot water pouring, as compared with conventional ones obtained by conventional methods for producing freeze-dried shrimp employing heating by boiling in boiling water.

Growing community of inventors

Osaka, Japan

Haruka Tamori