DELICIOUS SHRIMPS AND METHOD OF PRODUCING THE SAME

摘要

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.