METHOD FOR PREPARING A CULINARY BASE PRODUCT FROM SHELL-FISH HEADS, CARAPACES AND MEAT CONTAINED THEREIN

摘要

Disclosed is a method for preparing a culinary base product from themeat-containing heads, carapaces and small claws of shell-fishes, especiallylobsters, crabs and shrimps in a first step, the meat-containing heads,carapacesand small claws of raw shell-fishes are taken off. In a second step, theheads,carapaces and small claws are cooked preferably in a dry heat oven afterhavingbeen sprayed with an edible oil. In a third step, the cooked heads, carapacesandsmall claws are chopped and ground in order to form a concentrate. During thisstep, an edible thickener such as gar is added to the concentrate, togetherwith aconcentrated liquid extract obtained from steam cooking of full shell-fishes.In afourth step, the thickened concentrate is processed in an emulsifier in ordertoobtain the requested culinary base product in the form of a paste. In a fifthstep,the paste is packaged and optionally frozen, preferably in the form ofelongated,sausage-like units. The culinary base product which is so-prepared isparticularlyuseful for the preparation of soups, bisques, sauces, terrines, stuffings andall otherfinish products necessitating a seafood culinary base.