Abstract:The salt content, the moisture content, water activity, sensory evaluation and color of instant shrimp were determined during the brining and drying treatments, to investigate the effects of brining and drying on the quality of instant shrimp. The results showed that the moisture content and salt content of the shrimp were significantly changed when the salt solution was over 2% by vacuum brining method. The best brining regents and time were determined as 6% salt solution and 1.5 h, respectively. And the best drying technology were found as follows: drying the pickled shrimp at 80 ℃ until no water was detected at the product surface and then re-drying it at 65 ℃until the water content was down to 60%.
