Process for treating lobster meat, for example Panulirus argus, with a view to its long-term preservation

摘要

Process for the treatment of lobster meat, for example of the species Panulirus argus, with a view to its long-term preservation. The invention relates to a device which preserves the organoleptic properties of the lobster meat, minimizes the loss of material, allows the product to be transported and accessible all year round and guarantees its preservation intact for at least 48 months. The process comprises the following steps: a) the lobsters or lobster tails are thawed to a temperature of between -4 ° C and 0 ° C; b) the lobsters or lobster tails are rapidly cooled to avoid chase cooking; c) the heads are separated from the tails, the carcass is cut from the tails, the carcass is removed, the flesh of the lobster tails is cleaned and trimmed in a tin can or a verrine; d) the canned food is sterilized in an immersion autoclave at a temperature between 110 and 120 ° C and with a sterilization value between 2.1 and 6.0; e) the cans are quickly cooled directly in the autoclave to a temperature of 40 ° C from sterilization completed. The process according to the invention is particularly intended for the food industry, for the preparation of canned lobster meat in cans or in verrines, for catering as well as for domestic consumption. [Fig. 1] [Fig. 2]