DELICIOUS SHRIMPS AND METHOD OF PRODUCING THE SAME
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United States of America Patent
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Issued Date -
Feb 26, 2009
app pub date -
May 1, 2006
filing date -
May 10, 2005
priority date (Note) -
Abandoned
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Abstract
It is intended to provide a treatment method of producing fresh shrimp, either natural or farmed ones, having enriched taste which can be easily introduced into the course of processing while maintaining the freshness, and to provide processed shrimp products having enriched umami (delicious taste) over a broad scope including fresh products, frozen products, and cooked products.Shrimp having enriched umami (delicious taste), in which the ratio of 5′-inosinic acid (IMP) in nucleic acid-relating substances is 40% or more; and a method of producing shrimp having enriched umami (delicious taste), in which the ratio of 5′-inosinic acid (IMP) in nucleic acid-relating substances is 40% or more, characterized by comprising maintaining the shrimp at a temperature of 10° C. to 50° C. for 0.1 to 24 hours.
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