FIELD: food-processing industry, in particular, shrimps preservation process.
SUBSTANCE: preservation agent contains ascorbic acid compound in effective concentration and reducing sugar compound used in the ratio of 0.1-1 by weight of ascorbic acid compound. Method involves processing shrimps kept in live state, in crude non-live state without obvious denaturation, or in crude defrosted state without obvious denaturation, by immersing into processing solution for period of time ranging between 0.3 min and 5 min. Solution contains aqueous solution of ascorbic acid compound in effective concentration and reducing sugar compound used in the ratio of 0.1-1 by weight of ascorbic acid compound.
EFFECT: increased efficiency in preventing shrimps from spoiling during storage.
6 cl, 4 tbl, 3 ex
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