Kaja ai malu masha hpe hkam la lu ai hte shim lum ai hku tawn da ai & htaw sa ai majaw, freeze‐dried shrimp gaw Sinpraw Dingda Asia kaw nna maigan de dut shabra ai hka kata na hka htung kaw na pru ai arai langai rai nna, Miwa, Japan, Dingda Korea, Uropa hte Dingdung Amerika mungdan ni de law malawng dut shabra ai rai nna, kalang ta panglai hka htung na malu masha, freeze‐dried soup precook ingredients hte precook ingredients ni a matu dut shabra nga ai. Raitim, protein law ai hka lim ai raw‐material hku nna, shrimp gaw n-gun n law ai sha galaw shapraw ai lam hpe hkam sharang lu ai. Processor law law gaw, volume shrinkage, shan nsam ngang kang ai, hka n kaja ai hte ntsa lam n-gun n rawng ai zawn re ai n kaja ai lam ni hpe hkrum sha nga ai. Hpa majaw nga yang, n-gun ja ai hka ja ai shrimp hpe lu la na matu, n-gun ja ai hkang zing ai lam hpe shawng nnan hka ja ai, hka ja ai lam shawng galaw ai, sublimation hte desorption‐drying hku nna galaw ra ai.
Pretreatment gaw quality a npawt nhpang hpe gaw gap ya ai. Raw shrimp hpe n-gup magap n-gup magap, n-gup magap n-gup magap hte atsawm sha hka shin ra ai. Enzyme n-gun n rawng hkra galaw na matu blanching galaw ai gaw ahkyak dik rai nga ai. Hka a n-gun hte hka lum ai aten hpe atsawm sha hkang ra ai. N hkum tsup ai blanching gaw protein‐enzymes ni hpe shamu shamawt shangun nna, shinggyin tawn da ai aten hta manam pyaw ai lam hpe hkra machyi shangun ai; over‐blanching gaw grai law hkra protein hpe n-gun n rawng hkra galaw ya nna, shan hpe grai ja hkra n-gun n rawng hkra galaw ya ai. Blanching galaw ngut ai hpang, lawan ai hku katsi shangun nna, npu na hka hpe tup hkrak shapraw kau ra ai. Hka n-gun ja ai npu na free‐water gaw, hka lim ai aten hpe grai galu shangun nna, shrimp ni a lapran hta hka lim ai agglomeration byin shangun na re. Shrimp hpe tray ni hta langai sha layer hku garan nna, grai law hkra shinggrup nna shinggrup ai hpe koi ga.
Pre‐freezing: protein law ai hkaulan mam ni a matu, atsawm sha sung ai hku hka lim ra ai. N hkum tsup ai pre‐freezing temperature (sh) holding‐time gaw kata na hka daw mi hpe n htum hkra tawn da ai. Sublimation vacuum npu hta daw mi hka lim mat nna, grai htum mat nna, n-gun ja mat wa ai. Pre‐freezing hkam la ai aten gaw shrimp kaba ai hte maren shai na re; shrimp kaba ni gaw shrimp core kaw tsep kawp katsi mat hkra aten galu hkam la ra ai.
Sublimation drying galaw ai shaloi, shelf katsi ai hpe atsawm sha hkang nna, lawan ai hku katsi ai hpe koi ra ai. Sharp katsi ai gaw protein hpe lawan ai hku galai shai kau ya nna n kaja ai texture hpe shabyin ya ai. Hpaga lam hpe n hkra hkra, chyahkring hkring large‐range galai shai ai lam n galaw ai sha, stable vacuum hpe tawn da ra ai. Ice gaw sublimate galaw nna, bawm kapaw ai vaporization a malai, n-gun rawng ai hku hprawng pru wa na re.
Desorption‐drying phase hta, hka hpe shinggrup da ai hka hpe hkamja lam hte seng ai hka lim ai shara de shayawm kau ra ai. Grai law ai residual‐moisture gaw tsan ai shara de panglai hta htaw sa ai aten hte nbung katsi ai shara hta tawn da ai aten hta hka hpe hkap la nna hten za shangun nna, hka hpe n-gun n rawng hkra tawn da ai aten hpe kadun shangun ai. Raitim, grai na hkra desorption‐drying galaw ai gaw, shan htum mat ai hpe grau sawng shangun ai. Hpang jahtum na hka n-gun hpe myit mada da ai aten ladaw hte maren masat da ra ai.
Dai hta n-ga, n bung ai npawt nhpang hte galu kaba ai shrimp ni gaw, fixed‐process curve langai hpe n mai garan gachyan ai. Hpaga rung ni gaw, law malawng lang ai hkalung ni a matu parameter archives ni hpe gawgap ra na re. Hka shapraw ngut ai hpang, nbung hte hka hpe garan ginhka lu na matu hte lamu ga jarit lai nna panglai galu hta htaw sa ai shaloi, arung arai a hkamja lam hpe madi shadaw ya lu na matu, vacuum nitrogen hte hpring ai sealing packaging hpe alawan galaw ngut hkra galaw u.
