PROBLEM TO BE SOLVED: To improve the yield and texture of shrimps after they are heated and cooked without affecting their taste when the shrimps are heated and cooked.SOLUTION: In a pretreatment method for heating and cooking shrimps, the shrimps are dipped in a dipping solution comprising an aqueous solution which contains 0.03-1.2 mol/litter of at least one organic compound having a monophosphate disodium structure such as 5-inosinic acid disodium and 5-guanylic acid disodium. After the dipping, the shrimps are drained and then heated and cooked without further treatment. The time required for the dipping is adequately in a range of 2-72 hours.COPYRIGHT: (C)2014,JPO&INPIT【課題】エビを加熱調理する際に、食味に悪影響を与えることなく、加熱調理後のエビの歩留まり及び食感を向上させる。【解決手段】エビを加熱調理する際の前処理方法であって、前記エビを、5-イノシン酸二ナトリウムや5-グアニル酸二ナトリウムなどの一リン酸二ナトリウム構造を有する有機化合物の少なくとも一種を1リットル中に0.03~1.2モル含む水溶液からなる浸漬液に浸漬する。浸漬後は、液切りを行ってそのまま加熱調理を行うことができる。浸漬時間は、2~72時間の範囲が適当である。【選択図】図1
