'A method for inhibiting moisture loss raw shrimp by freezing or cooking them'.

摘要

A process for treating shrimp is described that results in their having desirable moisture retention after cooking or freezing, while retaining their natural appearance, by contacting them with a mixture of sodium tripolyphosphate and sodium acid pyrophosphate salts in water, wherein the salts have a weight ratio of 80:20 to 60:40 and the mixture yields a pH in water of about 6.2 to about 7.1; optionally up to 7 wt % of ordinary salt can also be employed in the aqueous mixture of phosphate salts.