Low-cholesterol shrimp and method of obtaining same

A method for obtaining a low-cholesterol whole shrimp, comprising:

• providing a plurality of peeled and deheaded whole shrimp;
• freeze drying the whole shrimp to a humidity content of approximately 1 to 10% to realize dehydrated shrimp by:
• freezing the peeled, deheaded whole shrimp at a temperature of −40° C. and a period of 4 hours,
• running the following set of conditions once a vacuum of 0.1 mm Hg is reached:
• Temperature
• (° C.)
• Time
• −29
• 1
• hr
• 0
• 1
• hr
• 50
• 4-5
• hr
• at a vacuum no higher than 0.2 mmHg
• 35
• 15-20
• hr
• until the shrimp reach a maximum
• temperature of 5 to 10° C.
• 25
• 1-3
• hr
• until the internal shrimp temperature
• equals the shrimp surface temperature
• extracting cholesterol from the dehydrated shrimp by means of a stream of a supercritical solvent of CO2, at a temperature between 35-39° C., at a pressure between 275-345 bar, and a supercritical solvent volume between 1875-3200 L;
• rehydrating the dehydrated shrimp in a vacuum chamber with water in a relationship of about 1-10 mL per g shrimp at vacuum and room temperature for about 1-5 hours;
• and
• cooking the whole rehydrated shrimp with steam at around 100° C., 760 mmHg.