HOW IT'S MADE - SURIMI. SURIMI PRODUCTION

HOW IT'S MADE - SURIMI. SURIMI PRODUCTION
SURIMI PROCESSING
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HOW IT'S MADE SURIMI - SURIMI PRODUCTION
Lean meat from fish or land animals is first separated or minced. The meat then is rinsed numerous times to eliminate undesirable odors. The result is beaten and pulverized to form a gelatinous paste. Depending on the desired texture and flavor of the surimi product, the gelatinous paste is mixed with differing proportions of additives such as starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, soy protein, seasonings, and enhancers such as transglutaminases and monosodium glutamate (MSG).

If the surimi is to be packed and frozen, food-grade cryoprotectants are added as preservatives while the meat paste is being mixed.[2][3] Under most circumstances, surimi is processed immediately into a formed and cured product.

Industrial Tools & Food Processing Machine
How it's made surimi hepl you understand surimi production process
-From cut head, remove gut, after cuting fish we need wash again for take out sand inside the fish, blood will increat whiteness, gelness.
From cut fish washer we used meat separator machine for separate meat and bone
After meat separator meat go to the tank for move out the fish because the fat will float on
Meat and water from tank pump to rotary screen for dewater and get rid blood
Meat com out from rotary screen machine will go to refiner for remove some small bone, scale, fiber...
After refiner we used screw press for dewatering, the moiture around %
Frome screw press meat goto mixing hight for mix with addititive
and we fomer and kept at plate freeze before kept at cool storage
Surimi is a useful ingredient for producing various kinds of processed foods. It allows a manufacturer to imitate the texture and taste of a more expensive product, such as lobster tail, using a relatively low-cost material. Surimi is an inexpensive source of protein.

In Asian cultures, surimi is eaten as a food in its own right and seldom used to imitate other foods. 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 surimi, often called "fish paste", is used directly as stuffing or made into balls. Balls made from lean beef (牛肉丸, lit. "beef ball") and pork surimi often are seen in Chinese cuisine. Fried, steamed, and boiled surimi products also are found commonly in Southeast Asian cuisine.

In the West, surimi products usually are imitation seafood products, such as crab, abalone, shrimp, calamari, and scallop. Several companies do produce surimi sausages, luncheon meats, hams, and burgers. Some examples include Salmolux salmon burgers and SeaPak surimi ham, salami, and 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. Surimi is also used to make kosher imitation shrimp and crabmeat, using only kosher fish such as pollock.