The method comprises the following steps: (1) removing shells and heads of
penaeus vannamei boone,
mincing the
penaeus vannamei boone to obtain minced
penaeus vannamei boone, adding beta-
cyclodextrin into the minced penaeus vannamei boone according to a
mass ratio of 8-10%, and fully and uniformly mixing the added beta-
cyclodextrin with the minced penaeus vannamei boone; and (2) inoculating 10 < 6 >-10 < 8 > CFU / g of pineapple
endophyte cactus hansenula polymorpha screened in a laboratory according to a
mass ratio of 6-8%, fully and uniformly mixing with the
shrimp meat paste, and standing at 28-32 DEG C for 80-85 minutes to obtain the deodorized
shrimp meat. According to the process, fishy smell substances in the
shrimp meat are effectively removed, and compared with other single fishy smell removal processes, the fishy smell removal process has the advantages that the main fishy smell substance
trimethylamine in the shrimp meat is remarkably reduced, meanwhile, the content of
free amino acid in the shrimp meat is remarkably increased, and the cooking
loss rate of the shrimp meat is reduced. Finally, a high-quality shrimp meat product with good
flavor and texture characteristics and significantly reduced fishy smell is obtained, and the method is suitable for the fields of
deep processing of aquatic products and development of functional foods.