Shrimp processing
AssigneeFMC Corporation
InventorsLawrence A. Shimp, John E. Steinhauer
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Abstract
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.
Claims6
A process for inhibiting the loss of moisture of raw shrimp on thawing or cooking while retaining their natural appearance after processing comprising contacting the shrimp with an aqueous solution of a phosphate salt mixture of sodium tripolyphosphate and sodium acid pyrophosphate, said salts being present in a weight ratio of 80:20 to 60:40, the pH of said solution being about 6.2 to 7.1, the concentration of said salt mixture in the solution being 0.5 wt % to saturation.
Dependencies are inferred from the claim text.