Study on processing technology of instant high-moisture prawn flesh

Taking Litopenaeus vannamei as samples, the paper studied the processing technology of instant high-moisture prawn flesh. The key steps of processing technology such as boiling time and sequence, seasoning formula screening，drying method as well as sterilization condition were studied in order to produce instant high-moisture prawn flesh with rich flavor and good taste. It figured out the optimum conditions for processing as follows: the prawns were boiled for 5 min before being seasoned, and the best seasoning formula had been chosen by orthogonal design method, i.e., 1 L water was added with 50.0 g salt, 50.0 g sugar，2.0 g citric acid and 5.0 g monosodium glutamate. The samples were dried respectively at 50 ℃ for1 h and 60 ℃ for another hour. After the pasteurization at 80~85 ℃ for 30 min，the prawn flesh could maintain its good quality and taste. Thus, thepaper provided anew method for producing prawns and increasing the product's added value.