FR2639517A1 - Process for the manufacture of a food product based on fish or seafood. - Google Patents

Abstract

The invention relates to a process for the manufacture of a food product based on fish or seafood, such as spiny lobsters, prawns (shrimps) or lambis, as well as the product obtained. The principal element of the product is a binder made from panade, mixed with fish flesh or seafoods as well as with ingredients. This food product is coloured with various colours of natural food colouring so as to make it more attractive to the consumer, the whole is stuffed and divided into parts in pork menus for normal pudding and into sheep casings for the cocktail parts before being cooked in a court-bouillon. Application to the food industry.

Description

The present invention relates to a process for manufacturing a food product based on fish or seafood, as well as the product obtained.

It relates more particularly to the manufacture of different types of sausage based on fish, seafood, crustaceans, such as conch, lobsters, shrimps.

To date, there are already known various methods of making blood sausages from blood, pork fat and spices, all kneaded and pushed into edible casings or not.

We also know patent application FR 2,612,375 which describes the production of a food product based on a stuffing of three different fish, it being understood that the binder is absolutely not the same as that of the present invention, and that the presence of spinach fibers in the finished product remains a major drawback because the taste of the vegetables is certainly highlighted.

The above current prior art products have the following disadvantages with the consumer. Traditional pork sausages, not only are excluded from consumption by many people because of religious rules, but have a physical aspect which is far from appetizing.

With regard to products based on a mixture of three fish, the consumer does not find the natural taste.

The purpose of the present invention is in line with the evolution of charcuterie towards easily consumable exotic products and aims to manufacture a food product based on fine fish or exotic seafood whose taste is less distorted.

Another objective of the present invention is to manufacture a product which is more attractive in appearance or more appetizing for the consumer and in particular children.

Advantageously, according to this process, a product is obtained which allows the consumer to eat fish or seafood without having to worry about the bones or to suffer from the "shelling *" operation which is often very painful especially for children.

In addition, with its original and attractive aesthetic appearance, this product transforms the bad image of black pudding into a noble quality product for celebratory meals or social gatherings.

To this end, the present invention relates to a process for manufacturing a food product based on "boneless" fish or shelled seafood. It is distinguished in that first of all, a foreign binder is made for fish or seafood based on breadcrumbs, that is to say soup composed of bread, water, oil or butter, bound with egg yolks; then a stuffing is prepared consisting of a mixture of fish or seafood flesh, said breadcrumbs and ingredients; said stuffing is colored with natural dyes; said stuffing is stamped in pork menus in particular; finally, the products thus obtained are cooked in a flavored bouillon for about 10 minutes at 700 celsius.

According to a characteristic of the invention, said binder represents approximately 40 to 70% by weight of the final product.

According to one embodiment of the invention, the ingredients represent approximately 3 to 5% by weight of the final product and consist of cives, onions, garlic, peppers, parsley, thyme, cinnamon, Indian wood, boufosse, oil, pepper, milk, salt, ascorbic acid.

The present invention also relates to the product obtained by the manufacturing process.

The invention will be better understood using the description given below of a method of manufacturing the food product given solely by way of nonlimiting example.

The strands of seafood or of fish obtained according to the process of the present invention were as follows - Lobster sausage - Queen conch sausage - Shrimp sausage - Red fish sausage - Green fish sausage
All these tubes are designed according to the same process and have a binder as a common element, it is the same for all tubes and is involved in the composition in the same proportions, about 40 to 70% or preferably 60% by weight of the final product. .

The proportion of 40% for the binder can be used for meals with a worldly character or for experienced gastronomers so as to denature even less the taste of fish or seafood which can then be present in proportions of 53 to 57 % approximately, the rest being for ingredients.

According to the invention, the binder is made based on panade. Traditionally, a panade is a soup made up of bread, water, oil or butter tied with egg yolks.

The complement is a stuffing of lobster or conch or shrimp or fish to which we added 3 to 7% by weight of the final product of ingredients composed according to a particular embodiment of: cives, onions, garlic, peppers, parsley , thyme, cinnamon, Indian wood, boufosse, oil, pepper, milk, salt, ascorbic acid.

Other ingredients can be added or substituted to those indicated above. The stuffing can then receive a natural dye, the color of which depends on the fish or seafood concerned. It can be pink for lobster and shrimp, red for goldfish, green for green fish, etc.

Of course, these colors are not compulsory attributes for fish or seafood and are liable to change or be combined.

The function of the colorant is to make the final product more attractive and more appetizing to the eye; it allows the sausage to be a decorative food for festive meals; it also allows children to eat fish.

Finally, the dye enhances the image of the traditional black pudding.

The assembly after having been kneaded is then proportioned and stamped in menus of pork or Chinese type because of their malleability, either mechanically using a pusher or manually. According to the invention, small portions of said food product can be made for cocktails using mutton menus.

The packages thus obtained are then cooked in a flavored bouillon for about 10 minutes at 700 celsius. After cooking, the sausages are cooled and placed under vacuum or frozen.

According to a preferred embodiment, the food product consists of approximately - 60 t of binder; - 35% of lobster, conch, shrimp or fish flesh; - 5% of ingredients
The tests were carried out on the types of fish or seafood indicated above, but one could of course retain other meat of fish or seafood without departing from the scope of the invention.

Claims (7)

1. A method of manufacturing a food product based on boneless fish or shelled seafood, characterized in that - a foreign binder for fish or seafood is produced based on breadcrumbs or soup composed of bread, water , oil or butter, bound with egg yolks; - then a stuffing is prepared consisting of a mixture of fish or seafood flesh, said panade and ingredients; - coloring said stuffing with natural dyes; - the said stuffing is stamped in pork or mutton menus: - the products thus obtained are cooked in a flavored court-bouillon. 2. Method for manufacturing a food product according to claim 1 characterized in that said binder represents approximately 40 to 70% by weight of the final product. 3. Method for manufacturing a food product according to claim 1 characterized in that the ingredients represent approximately 3 to 7% by weight of the final product and consist of: cives, onions, garlic, chilli, thyme, cinnamon, boufosse, pepper, milk and ascorbic acid. 4. Method for manufacturing a food product according to any one of the preceding claims, characterized in that the products obtained are cooked in a flavored court-bouillon for approximately 10 minutes at approximately 700 celsius. 5. Food process based on boneless fish or shelled seafood obtained according to the process of claim 1. 6. Food product based on boned fish according to claim 4 characterized in that it is colored red, or green, or blue, or pink, with a natural food coloring. 7. Food product according to claim 5 characterized in that it consists of 60% binder; 35% lobster or conch or shrimp or fish flesh and 5% of ingredients.