| 摘要 |
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, carapace s and small claws are chopped and ground in order to form a concentrate. During th is step, an edible thickener such as gar 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 orde r to obtain the requested culinary base product in the form of a paste. In a fift h 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 an d all other finish products necessitating a seafood culinary base. |
