Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1995-02-28
1996-10-01
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426643, 426650, A23L 133
Patent
active
055609546
ABSTRACT:
Disclosed is a method for preparing a culinary base product from the meat-containing heads, carapaces and small claws of shell-fishes, especially lobsters, crabs and shrimps. In a first step, the meat-containing heads, carapaces and small claws of raw shell-fishes are taken off. In a second step, the heads, carapaces and small claws are cooked, preferably in a dry heat oven after having been sprayed with an edible oil. In a third step, the cooked heads, carapaces and small claws are chopped and ground in order to form a concentrate. During this step, an edible thickener, such as guar gum, is added to the concentrate, together with a concentrated liquid extract obtained from steam cooking of full shell-fishes. In a fourth step, the thickened concentrate is processed in an emulsifier in order to obtain the culinary base product in the form of a paste. In a fifth step, the paste is packaged and optionally frozen, preferably in the form of elongated, sausage-like units. The culinary base product which is so-prepared is particularly useful for the preparation of soups, bisques, sauces, terrines, stuffings and all other products necessitating a seafood culinary base.
REFERENCES:
patent: 3264116 (1966-08-01), Gray
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