BARC has developed a process for development of Intermediate Moisture Shrimp having about 30% moisture. The developed product has a better over-all quality, rehydration capacity & can be stored at ambient temperature for 4 months. The shelf life of this product can be further extended to another 2 months by radiation processing (5 kGy) at ambient temperature. This technology promises longer shelf-life of this prime seafood commodity and may ensure deeper availability of shrimp in domestic as well as international market without need of cold storage or refrigerated transport.

1. Hygienic and nutritionally adequate.
2. Sensory and texture quality well acceptable.
3. Good rehydration capacity- retains original taste, texture & colour.
4. Ensures longer availability during lean season to distant/remote places.
5. Export quality product.
6. Can be stored up to 6 months in packed condition at room temperature.

1. Ready-to-Cook Shrimp.
2. Useful for other target groups like defense personnel, school lunch program, expeditions and astronauts.
3. Continued availability of high quality IM shrimp for domestic consumption & export.

The current technology deals with the development and optimization of a product called Intermediate Moisture Shrimp conceptualized on a similar product called ‘Dried Shrimp or Sode (Marathi)’ which is predominantly used as a regular seafood preparation during rainy or lean season in the western India especially in Maharashtra & Goa. The developed product has a better over-all quality & can be stored at ambient temperature for 4 months. The shelf life of this product can be further extended to another 2 months by radiation processing (5 kGy) at ambient temperature. Radiation processing of food is a well-known technology based on physical energy where no chemical preservatives are involved and does not increase the temperature of the food. It has been approved by various international and national organizations to ensure 'Food Security & Safety'

1. Hygienic and nutritionally adequate
2. Sensory and texture quality well acceptable
3. Good rehydration capacity- retains original taste, texture & colour
4. Ensures longer availability during lean season to distant/remote places
5. Export quality product
6. Shelf stable up to 6 months in packed condition at room temperature

1. Ready-to-Cook Shrimp
2. Useful for other target groups like defense personnel, school lunch program, expeditions and astronauts
3. Continued availability of high quality IM shrimp for domestic consumption & export

RAW MATERIALS

1. The raw materials (Fresh shrimp, rock salt, chilled water etc.) required for preparation of Intermediate shrimp are available locally.

EQUIPMENTS

1. Conventional air or Infra-Red dryers
2. Packaging machines/sealers
3. Gamma irradiation facility (optional)
4. Storage facility (ware house).

SPACE

1. A room of 450 sq. ft. area (30 ft. x 15 ft.) with chilled water supply, processing area, stirrer/agitation tank, industrial dryers with packaging instruments.

POWER

1. Both single & three phase power connection.

MANPOWER

1. One skilled worker and two un-skilled workers would be adequate for production of 100 kg per day. Actual manpower would depend on production capacity.