摘要：Objective: In this study the optimum processing conditions of instant shrimp of Litopenaeus vannamei was carried out. Methodology: The changes in texture properties, moisture content , salt content, amino acid s and sensory evaluation were acted as analytic indexes, the effect of steaming time, formulation of flavoring liquid and the dipping time on product quality were investigated through single-factor test and orthogonal test. Results: After raw material cleaning, the materials were steamed 5 min, dipped in flavoring liquid for 1.5 h and then dried in infrared oven for 35 min. The best formulation of flavoring liquid was that the ratio between material and water is 1:3, salt 2%, sugar 3%, cooking wine 2%, white vinegar 0.2% and monosodium glutamate 0.1% for per 100 g water. The amino acid content of obtained instant shrimp is complete relatively and the total amount of amino acid is 349.527 mg g1. Conclusion: The main results provide reference for the industrial production of instant shrimp.
