Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B4/00—General methods for preserving meat, sausages, fish or fish products
  • A23B4/06—Freezing; Subsequent thawing; Cooling
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B4/00—General methods for preserving meat, sausages, fish or fish products
  • A23B4/06—Freezing; Subsequent thawing; Cooling
  • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B4/00—General methods for preserving meat, sausages, fish or fish products
  • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/40—Shell-fish
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present disclosure relates, generally, to shellfish, and more particularly, to the processing and cooking of lobster.
• Lobster tail has conventionally been an expensive, extremely-perishable, and labor- intensive luxury item that can be difficult to cook and prepare properly.
• Embodiments of the disclosure provide a lobster product made using an intact sliced cross-sectional portion of raw lobster tail meat.
• the product can be used in a wide variety of recipes, e.g., in lieu of a chicken, pork, or veal cutlet.
• lobster tail is brought to a temperature slightly above freezing, then sliced, and pounded or fed through a rolling mechanism.
• the resulting flattened meat is then seasoned and coated with flour, egg, and bread, and is then thoroughly frozen.
• the disclosure provides a raw lobster product including a sealing material that has at least one carbohydrate, and an intact widthwise slice of raw lobster tail meat removed from a lobster tail and devoid of shell or exoskeleton.
• the slice of raw lobster tail meat is compressed by application of force to have, relative to its state at the time of removal from the lobster tail, both (i) a reduced thickness and (ii) at least one of an increased length and an increased width.
• the sealing material covers at least a portion of the surface of the slice of raw lobster tail meat.
• the disclosure provides a method for manufacturing a raw lobster product.
• the method includes: removing an intact widthwise slice of raw lobster tail meat from a lobster tail, wherein the slice of raw lobster tail meat is devoid of shell or exoskeleton; compressing the slice of raw lobster tail meat by application of force to have, relative to its state at the time of removal from the lobster tail, both (i) a reduced thickness and (ii) at least one of an increased length and an increased width; and covering at least a portion of the surface of the slice of raw lobster tail meat with a sealing material comprising at least one carbohydrate.
• FIG. 1 shows a raw lobster tail removed from its shell by high-pressure processing (HPP) techniques, in one embodiment of the disclosure
• FIG. 2 shows a step of the raw lobster tail of FIG. 1 being divided widthwise into cross- sectional raw slices at an approximately 90 degree cutting angle relative to the cutting surface, in one embodiment of the disclosure
• FIG. 3 shows a step of the raw lobster tail of FIG. 1 being divided widthwise into cross- sectional raw slices at an approximately 30 degree cutting angle relative to the cutting surface, in one embodiment of the disclosure
• FIG. 4 shows a detailed view of the lobster tail of FIG. 1 with a cross-sectional raw slice removed according to the method shown in FIG. 3, in one embodiment of the disclosure;
• FIG. 5 shows a step of placing the raw lobster tail slice of FIG. 4 under plastic wrap, in one embodiment of the disclosure
• FIG. 6 shows a step of compressing the raw lobster tail slice of FIG. 4 using a meat mallet, in one embodiment of the disclosure
• FIG. 7 shows a step of coating the compressed raw lobster tail slice of FIG. 6 with flour, in one embodiment of the disclosure
• FIG. 8 shows a detailed view of a coated raw lobster tail slice produced by the step shown in FIG. 7, in one embodiment of the disclosure
• FIG. 9 shows a step of bathing the coated raw lobster tail slice of FIG. 8 in egg, in one embodiment of the disclosure.
• FIG. 10 shows a step of breading the egg-bathed raw lobster tail slice of FIG. 9, in one embodiment of the disclosure
• FIG. 1 1 shows a detailed view of a multipurpose moisture-preserving raw lobster product produced by the step shown in FIG. 10, in one embodiment of the disclosure
• FIG. 12 shows a step of sealing frozen the multipurpose moisture-preserving raw lobster product of FIG. 1 1 in a consumer retail package, in one embodiment of the disclosure
• FIG. 13 shows a step of pan-frying the multipurpose moisture-preserving raw lobster product of FIG. 1 1 , in one embodiment of the disclosure
• FIG. 14 shows the multipurpose moisture-preserving raw lobster product of FIG. 1 1 , pan-fried, fully-cooked, and on a plate for serving, in one embodiment of the disclosure.
• FIG. 15 shows the multipurpose moisture-preserving raw lobster product of FIG. 1 1 , pan-fried, fully-cooked, and in a sandwich, in one embodiment of the disclosure.
• FIGs. 1 -1 1 an exemplary method for producing a multipurpose moisture-preserving raw lobster product formed from an intact tail slice is illustrated.
• An exemplary resulting packaged raw lobster product is shown in FIG. 12, which is shown in FIG. 13 during the cooking process and in FIGs. 14 and 15 in ready-to-eat form.
• a raw intact lobster tail 100 is removed from its shell by high-pressure processing (HPP) techniques, in one exemplary embodiment of the disclosure.
• HPP techniques also referred to as "pascalization" separate lobster meat from the shell and exoskeleton, while inactivating dangerous foodborne microorganisms with high pressure.
• a live lobster is loaded into a processing machine, which uses pressure at or above 40,000 pounds per inch
• the pressure is equal from all sides and no heat is involved, the taste and texture of the lobster's meat is not degraded.
• HPP 100 percent of the lobster tail meat is easily removed intact.
• moisture retention is improved because juices do not escape from the lobster meat during processing, cooking, or storage.
• the lobster tail can be removed by other techniques in alternative embodiments of the disclosure, such as cutting the tail meat out of the shell by hand, which can be extremely difficult to do without piercing the surface of the tail meat and risking the escape of juices.
• the tail may be frozen for storage and/or shipping prior to subsequent processing.
• the additional processing described below can take place without freezing the lobster tail.
• hand-cutting a raw lobster tail into slices can be difficult to perform without bringing the lobster tail to a near-freezing temperature, either by slightly defrosting a frozen HPP-processed lobster tail, or by chilling an ambient-temperature lobster tail.
• a slicing machine e.g., blade, ultrasonic, laser, or the like
• lobster tail 100 is desirably brought to a temperature of between 32 and 45 degrees F (approximately 0 to 7.2 degrees C) to permit the tail meat to be rigid enough for cutting without.
• Lobster tail 100 is then divided into slices, e.g., 1 ⁇ 2 to 1 ounce (approximately 14 to 28 grams) per slice.
• lobster tail 100 is divided widthwise (i.e., crosswise) by hand into cross-sectional raw slices 201 using a knife 202, at an approximately 90 degree cutting angle relative to the cutting surface.
• this cutting angle yields smaller slices having a relatively reduced length and width, cutting at or about a 90 degree angle can be readily accomplished with conventional meat-cutting or seafood-cutting equipment and can therefore reduce production cost and increase efficiency.
• FIG. 3 illustrates, lobster tail 100 is divided widthwise by hand into cross-sectional raw slices 301 using a knife 302, at an approximately 30 degree cutting angle relative to the cutting surface.
• FIG. 4 shows a more detailed view of lobster tail 100, with a cross-sectional raw slice 301 removed.
• Cutting tail sections widthwise yields generally round or oval-shaped slices, which are visually appealing. Cuts are desirably made at an angle of between 10 and 90 degrees relative to the cutting surface.
• the resulting product may be less aesthetically pleasing to the eye than generally round or oval-shaped products produced by crosswise slicing. Additionally, widthwise cutting yields the greatest number of uniformly-shaped and uniformly-sized slices per lobster tail, which simplifies mass production and enhances visual appeal.
• raw slices 301 are compressed.
• alternative embodiments may employ manual or automated extrusion techniques (e.g., rollers) or the like to achieve compression
• raw slices 301 are manually pounded.
• each raw slice 301 is placed under plastic wrap 501 (or parchment or the like).
• a meat mallet 602 is used to manually and evenly compress the raw slices 301 until flattened to desired dimensions.
• the result is a compressed raw slice 601 that has a reduction in thickness relative to raw slice 301 , while having an increase in other dimensions, including width, length, perimeter, area of each flat side, and overall surface area.
• Compressed raw slice 601 is then coated with a sealing material, such as a
• carbohydrate to seal within and prevent loss of internal moisture, and, in turn, preserves flavor and structural integrity.
• a three-step carbohydrate-coating process fluent, egg, bread crumbs
• single-step processes e.g., dusting
• different multi-step processes for carbohydrate coating e.g., battering
• the carbohydrate-coating process desirably includes applying one or more powdered, crushed, crumbled, flaked, or other particulate forms of at least one carbohydrate to compressed raw slice 601 .
• carbohydrates are desirably used because of their ability to absorb a small amount of moisture from the surface of compressed raw slice 601 and seal the surface entirely to prevent loss of the remaining moisture within the lobster meat.
• carbohydrates may be used for sealing purposes, including starches, sugars capable of forming a film, celluloses, dextrins, gums.
• One carbohydrate may be used, or multiple carbohydrates may be used, in different embodiments.
• Starches, including both raw and pregelatinized (i.e., dried, cooked starch) forms, are desirably used as carbohydrates for coating, both for their sealing functionality and for their flavoring characteristics.
• Starches and grains having starch-containing components that are used for sealing may include one or more of the following exemplary ingredients: amaranth, buckwheat, corn, finger millet, job's tears, millet, montina, quinoa, rice, sorghum, tef, wild rice, arrowroot, beans (e.g., black, navy, pinto, soy, lentils) cassava, flax, nuts (e.g., almonds, walnuts, hazelnuts), peas, potatoes, sago, seeds, tapioca, yucca, bromated flour, bulgur, durum flour, enriched flour, farina, flour, gluten flour, graham flour, phosphated flour, plain flour, self-rising flour, semolina, and white flour.
• exemplary ingredients amaranth, buckwheat, corn, finger millet, job's tears, millet, montina, quinoa, rice, sorghum, tef
• FIG. 7 illustrates the first of three coating steps, namely, a step of coating compressed raw slice 601 with a first carbohydrate, flour 701 .
• the second step entails bathing the coated raw lobster slice 801 in egg 901 , as shown in FIG. 9.
• FIG. 10 shows the third step of the coating process, which involves covering the egg- bathed raw lobster slice 1001 produced by the step shown in FIG. 9, with a second
• FIG. 1 1 shows a detailed view of a multipurpose moisture-preserving raw lobster product 1 101 produced by the step shown in FIG. 10, in one embodiment of the disclosure.
• Multipurpose moisture-preserving raw lobster product is a breaded 1 101 (or other
• FIG. 12 shows an exemplary step of sealing frozen multipurpose moisture-preserving raw lobster product 1 101 in a consumer retail package 1201 .
• the user e.g., a quick-serve restaurant or home consumer
• FIG. 13 the user briefly pan-fries, without first defrosting, multipurpose moisture-preserving raw lobster product 1 101 until a ready-to-eat, fully-cooked product 1301 is produced.
• FIG. 14 shows fully-cooked product 1301 in one embodiment, on a plate 1401 for serving as an entree.
• FIG. 15 shows fully-cooked product 1301 in another embodiment, in a sandwich 1501 along with tomatoes.
• End uses for a product consistent with embodiments of the disclosure include tenders, sandwiches, parmesan cutlets, tacos, and so forth.
• one or more additional steps of adding one or more other ingredients may be employed.
• a slice of lobster meat may be soaked in milk, buttermilk, or heavy cream prior to application of a sealing material.
• milk, buttermilk, or heavy cream may be added in a subsequent step, such as by mixing such ingredients with egg for use during the egg-bathing step.
• the multipurpose moisture-preserving raw lobster product is gluten-free.
• one or more units of multipurpose moisture-preserving raw lobster product slices of lobster are cut into strip shapes or used whole.
• a food glue such as Ajinomoto Activa RM transglutaminase meat glue, is used to connect the ends of the strip together to form a ring, which can then be seasoned and coated with a
• Embodiments of the disclosure make lobster more accessible to the general public by making it cost effective to use, and by manufacturing/preparing the lobster in a new way that may be more acceptable to the consumer.
• Embodiments of the disclosure facilitate the serving of lobster by mainstream quick-serve restaurants (QSR) and make it financially- lucrative for QSR, retail, convenience, and fast-food operators to serve lobster.
• QSR quick-serve restaurants
• source lobster meat for a recipe can either be purchased frozen or taken from a live lobster.
• the lobster meat can also be purchased cooked, usually in the form of steamed claw and knuckle meat, or as frozen raw tail meat, out of the shell.
• the shell protects the lobster, because, out of the shell, raw lobster meat will shrink and become tough when exposed to direct and high heat.
• the lobster shell protects the meat during the cooking process and keeps the meat tender and flavorful. It is difficult to cook raw lobster out of the shell and still maintain its integrity, especially in home-meal and fast-food service applications. Products consistent with embodiments of the disclosure maintain moisture despite absence of the lobster shell.
• breading should be understood to include coating with any kind of carbohydrate or combination of carbohydrates and is not limited to bread or bread crumbs, or other flour-based ingredients.
• a slice of lobster meat using a carbohydrate in embodiments of the disclosure generally involves coating the entire surface of the slice, in alternative embodiments, only a portion, or certain portions, of the slice may be covered by one or more carbohydrates.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Zoology (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Marine Sciences & Fisheries (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Wood Science & Technology (AREA)
• Meat, Egg Or Seafood Products (AREA)

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• 2016
  • 2016-02-02 JP JP2017530216A patent/JP2017536837A/ja active Pending
  • 2016-02-02 EP EP16726263.3A patent/EP3226699A2/en not_active Ceased
  • 2016-02-02 WO PCT/US2016/016236 patent/WO2016090387A2/en active Application Filing
  • 2016-02-02 CN CN201680008474.8A patent/CN107529802A/zh active Pending

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