PROBLEM TO BE SOLVED: To provide a whiteleg shrimp having excellent texture after heat sterilization.SOLUTION: A processed food has a physical property in which, after measuring a compression breaking strength by applying a compression load continuously to a whiteleg shrimp (Litopenaeus Vannamei) subjected to a heat sterilization treatment after being filled and sealed in a container, a breaking strength curve obtained by the measurement has at least one peak, and a breaking strength after the first peak is 2 N or higher in the range where a distortion rate is below 70%.COPYRIGHT: (C)2015,JPO&INPIT【課題】 加熱殺菌後に良好な食感を有するバナメイエビを提供する。【解決手段】 容器に充填、密封して加熱殺菌処理が行われたバナメイエビ(Litopenaeus Vannamei)であって、バナメイエビに圧縮荷重を連続付与して圧縮破断強度を測定し、測定で得られた破断強度曲線が少なくとも一つのピークを有し、かつ最初のピーク以降の破断強度が歪率70%までにおいて2N以上である物性を示すことを特徴とする加工食品。【選択図】 図1
