Sizing refers to wrapping raw materials with water starch and egg white to keep their moisture and make them smooth and soft. Simple understanding is shrimp frozen directly without processing. This shrimp is more natural. With the increase of storage time, the water retention of frozen shrimps decreased, and the flavor and nutrients in shrimps were easily lost. When thawing and heating, the juice loss increases, resulting in quality loss, hard and fragile meat, affecting the appearance quality, resulting in poor taste, black appearance and other quality phenomena. Therefore, it is very important to improve the water retention of shrimp.