公开(公告)号：USD368030S

公开(公告)日：1996-03-19

申请号：US36632

申请日：1995-03-23

申请人： Gabriel Elbaz

设计人： Gabriel Elbaz

公开(公告)号：US5085879A

公开(公告)日：1992-02-04

申请号：US734743

申请日：1991-07-23

申请人： Gabriel Elbaz

发明人： Gabriel Elbaz

IPC分类号： B65D1/34 ,  B65D81/02 ,  B65D85/00

CPC分类号： B65D85/00 ,  B65D1/34 ,  B65D81/025 ,  Y10S206/822

摘要： A lobster packaging and display unit that is preferably made of molded plastic material and free of any sharp edge or corner and comprises at least one and preferably two trays, each shaped and sized to receive and conform to a lobster and to display this lobster to best advantage.

摘要翻译： 龙虾包装和显示单元，其优选地由模制塑料材料制成并且没有任何锋利的边缘或角部，并且包括至少一个并且优选两个托盘，每个托盘的形状和尺寸适于容纳和配合龙虾并且将该龙虾显示为最佳 优点。

公开(公告)号：USD345911S

公开(公告)日：1994-04-12

申请号：US760202

申请日：1991-09-16

申请人： Gabriel Elbaz

设计人： Gabriel Elbaz

公开(公告)号：US5560954A

公开(公告)日：1996-10-01

申请号：US395985

申请日：1995-02-28

申请人： Gabriel Elbaz

发明人： Gabriel Elbaz

IPC分类号： A23L17/40 ,  A23L1/33

CPC分类号： A23L17/40

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, 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.

摘要翻译： 本发明公开了一种从含肉头，甲壳和小鱼，特别是龙虾，螃蟹和虾的小爪子制备烹饪基料的方法。 第一步，脱壳的含肉头，甲壳和生鱼壳的小爪。 在第二步中，头部，甲壳和小爪子被烹饪，优选在干燥的烘箱中被喷洒食用油之后。 在第三步中，将煮熟的头，甲壳和小爪切碎并磨碎以形成浓缩物。 在该步骤中，将可食用的增稠剂（例如瓜尔胶）加入到浓缩物中，以及从全壳鱼的蒸煮烹制得到的浓缩液体提取物。 在第四步骤中，将增稠的浓缩物在乳化剂中加工以获得糊状形式的烹饪基料。 在第五步中，将糊状物包装并任选地冷冻，优选以细长的香肠状单元的形式。 准备好的烹饪基料特别适用于制作汤，曲奇，调味汁，面料，馅料和所有需要海鲜烹饪基地的其他产品。