|
|
 |
|
|
|
 |
March 8, 2014 |
|
|
|
|||||||||||||||||||||||
|
|
Lean meat from fish or land animals are first seperated or minced. The meat may then be rinsed numerous times to eliminate undesirable odors. The resulting meal is then beaten and pulverized to form a gelatinous paste. Depending on the desired texture and flavours of the surimi product, the gelatinous meat paste is mixed with differing proportions of food additive|additives such as starch, egg white, salt, vegetable oil, sorbitol, sugar, soy protein and seasonings. If the surimi is to be packed and frozen, food-grade cryonics|cryoprotectants are also added while the meat paste is being mixed. Under most circumstances, surimi is immediately processed, formed, and cured into surimi products right when it is produced. The resulting surimi, depending on the type of fish, and if it is rinsed in the production process, are typically tasteless and must be flavouring|flavored. According to the USDA Food Nutrient Database 16-1, fish surimi contains about 76% of water, 15% of protein, 0.9% of fat, 6.85% of carbohydrate and 0.03% of cholesterol. In North America and Europe, surimi also allude to fish based products manufactured using this process. A generic term for fish-based surimi in Japanese is "fish-pur??ed products" (?????????????????? gyoniku neri seihin). Surimi is useful is a useful ingrediant for producing various kinds of processed foods. Furthermore, it allows a manufacturer to imitate the texture and taste of a higher quality product such as lobster tail using a relativly low cost material. Surimi is also an inexpensive source of protein. In Asian culture, surimi is eaten as a food product its own right and is seldom used to imitate actual food. In Japan fish cakes (Kamaboko) and fish sausages, as well as other extruded fish products are commonly sold as cured surimi. In Chinese cuisine, fish paste (??????, lit. "fish puree") surimi is used directly as stuffing or made into fish ball|balls. In addition, balls made from lean beef (?????????, lit. "beef ball") and pork surimi are often seen in Chinese cuisine. Fried, steamed and boild surimi products are also commoly found in South East Asian cuisine. In the west, surimi products are usually imitated seafood products, such as crab, abalone, shrimp and scallop, however several companies do produce surimi sausages, SPAM|lunchmeats, ham (meat)|hams, and burgers. A couple of example include: Salmolux salmon burgers, Seapack surimi ham, SeaPack surimi salami, and Seapack surimi rolls. A patent was issued for the process of making even higher quality proteins from fish such as in the making of imitation steak from surimi. List of Surimi food
The process was developed in Japan over 900 years ago and is used in the making of kamaboko. Industrialized surimi-making process was developed in 1960 by Nishitani Yōsuke of Japan's Hokkaido Fisheries Experiment Institute to process the increased catch of fish and to revitalize Japan's fish industry. Currently the source book for academics and industry people interested in surimi and surimi seafood products titled http://crcpress.com/shopping_cart/products/product_detail.asp?sku=DK3071&parent_id=&pc Surimi and Surimi Seafood Second Edition edited by http://osuseafoodlab.oregonstate.edu/park Dr. Jae Won Park builds on the foundation of the first edition. http://crcpress.com/shopping_cart/products/product_detail.asp?sku=DK3071&parent_id=&pc Surimi and Surimi Seafood Second Edition covers the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color. It also covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients. The appendix features the Codex Code of Practice for Frozen Surimi. The curing of the fish paste is caused by the polymerization of myosin when heated. The species of fish is the most important factor that affects this curing process. Many pelagic fish with higher fat contents lack that kind of heat-curing myosin. So they are not suitable to make surimi. Certain kinds of fish, such as the Pacific whiting (fish)|whiting, cannot form firm surimi. The surimi maker has to add egg white or potato starch into the fish paste to increase its strength. Before the outbreak of bovine spongiform encephalopathy (BSE), it was industrial practice to add bovine blood plasma into the fish paste to help its curing or gel-forming. Today some manufacturers may use a transglutaminase to improve its texture. This is an incomplete list of fish used to make surimi:
Turkey surimi The surimi process is also used in the making of turkey (bird)|turkey products. It is employed in making products such as turkey burgers, turkey sausage, turkey pastrami, turkey hot dog|franks, turkey loafs and turkey salami.
Category:Chinese cuisine Category:Japanese cuisine Category:Seafood de:Surimi es:Surimi it:Surimi ja:?????????????????? This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Surimi".
|
|||||||||||||||||||||||
![[F]](/images/site.gif){kind=small}
|
|||
|
|
|
|
|
|||
|
All informatin on the site is © FamousChinese.com 2002-2005. Last revised: January 2, 2004 Are you interested in our site or/and want to use our information? please read how to contact us and our copyrights. To post your business in our web site? please click here. To send any comments to us, please use the Feedback. To let us provide you with high quality information, you can help us by making a more or less donation: |