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New technology promises to keep frozen shrimp fresher for longer

New technology promises to keep frozen shrimp fresher for longer

2023-05-30

A new technology promises to revolutionize the freezing process for food products such as shrimp. Taiwan imports tens of thousands of tons of freshwater prawn from Southeast Asia every year. With the new peptide-based freezing technology, frozen shrimp don’t get dehydrated and retain more of their integrity and taste.

A worker opens a box and unpacks frozen giant freshwater prawns. They are shelled and go straight into the pan.

Kuanyin-tea-infused prawns, Thai prawn soup, prawns and spinach in a cheese gratin… All these dishes star frozen freshwater prawns imported from Vietnam or Thailand. Peel back the shells and you can see just how fresh they are.

Freshwater prawn chef
The meat has a firm quality, but with springiness.

Luo Chin-han
Chinese Gourmet Association
Their flavor after defrosting is sweeter and better than our normal prawns produced in the standard way.

They even have the springiness and appealing color of fresh prawns after defrosting. A biotech company has developed a new peptide freezing technology, which can rapidly freeze foods. Prawns transported this way can retain more than 95% of their structure and keep for five years. And the technology works for more than just seafood.

Lin Ku-chun
Biotech company CEO
Giant freshwater prawns can’t be put in ice – as soon as they’re frozen, their soluble proteins and flesh start to disintegrate. Our antifreeze peptides mainly work to inhibit the growth of ice crystals, so we’ve solved the “recrystallization” problem which nobody could manage before. We can freeze milk and eggs, which is relevant to the egg shortage Taiwan experienced recently. Once they are defrosted, the eggs retain their taste, and their yolks and albumens don’t break.

Only about 11,000 tons of whiteleg shrimp are grown in Taiwan annually – not enough to meet the demand for shrimp. About 25,000 to 36,000 tons of prawns must be imported each year to fill the gap. This new technology could make those imports taste, feel and even look much closer to their original glory.

剝開蝦殼還能看出鮮度! 冷凍泰國蝦美味上桌

2023-05-30

台灣人每年有2.5到3.6萬公噸,都需要仰賴進口,有生技公司就研發了新的肽冷凍技術,讓蝦子就算經過長途跋涉運抵台灣,也能保有一定的新鮮度,不會脫水,口感和顏色都不會受影響。

打開包裝,把一隻隻冷凍泰國蝦,簡單去殼,就能下鍋料理。

台灣茶拌炒的觀音茶香泰國蝦、泰式上湯泰國蝦、西式起司菠菜奶油焗烤蝦等料理,都是用越南和泰國運來的冷凍泰國蝦當主角,剝開蝦殼,還可以看出它的鮮。

[[泰國蝦主廚]]
“這個肉質,它就是有那種很緊實的感覺,就是有彈性”

[[中華美食交流協會理事長 駱進漢]]
“不管是解凍完之後它的口感,跟一般我們製作的方式,會比一般蝦子更甜更好吃”

冷凍退冰後,還能保有蝦子的彈性和色澤,原來生技公司研發了肽冷凍技術,能夠急速冷凍食材,讓蝦子在正常的冷凍運輸中,也能維持95%以上的完整性,保鮮期長達5年,而不只是海鮮,將來更可以應用其他食品上。

[[生技公司總經理 林谷峻]]
“泰國蝦它不能冰,它只要經過冷凍之後,它的可溶性蛋白,它的肉質都會粉掉,那我們的抗凍肽,最主要是可以抑制冰晶的成長,所以我們是解決大家沒辦法克服,叫”再結晶”的問題,我們可以冷凍鮮奶,至於前一陣子台灣發生的雞蛋荒,我們可以冷凍雞蛋,我們還原之後,雞蛋它的香味,它的蛋黃、蛋白,是不會破裂的”

台灣白蝦養殖,每年平均只有1.1萬公噸,產量嚴重不足,因此需要另外從國外進口2.5到3.6萬公噸,為了讓進口蝦的鮮度,水分和顏色不受長途運送的影響,業者研發新的冷凍技術,要讓海產進口到台灣後,仍然維持本色。

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