Surimi

The surimi is a Food product. (In Chinese 魚漿 , Pinyin yú jiāng , " mashed potatoes of poisson" ; in Japanese 擂り身 , " meat hachée".) He is carried out containing white fish flesh, traditionally the hake of Alaska or the blue whiting, but from now on of less noble species. He can present himself in various forms like stick, die, medallion, émietté, cut out in sections, or the shape of shellfish body.

History

The surimi is a product which was created with the Japan, during the 17th century century, where it bore the name of kamaboko . The manufactoring process then made it possible to preserve fish in order to be able to consume it even out of the periods of fishing. The surimi was imported into Europe in the years 1980. They are the Japanese themselves which invented the " term; surimi" to export their product. This name is now used in the whole world.

Poisson used

  • Coalfish, or Goberge
  • blue Whiting
  • Hake of Alaska
  • Bremen of sea

Manufacture

Manufacture proceeds in two principal stages:

  • the first stage is held at sea. On board factory ship, the fish are fished, étêtés, and emptied. The nets are then mixed, washed several times at fresh water, pressed. One eliminates soluble proteins (enzymes), blood, the fat, the conjunctive fabrics. These stages make it possible to form the " surimi base". This one is presented in the form of a white paste without taste, rich in Protéine S and low in Lipide S. One adds to the surimi bases cryoprotectants to improve resistance of cold proteins: polyphosphates, sugar, sorbitol. This paste then will be frozen with -30°C in plates of 10 kg in order to be preserved until the return to ground.

  • the second phase is carried out with ground. The surimi base is first of all controlled at the time of the entry to the factory (control of whiteness, force of freezing, microbiological, etc). Several additives will be to him added: Starch, Egg white, Oil, salt, Sorbitol, sulfate of calcium, Flavors (of Crab, shrimp, etc), dye S (the Paprika desépicé is used to color the surface of the orange surimi), etc the paste is then worked and spread out in fine layer to be cooked with the vapor. It finally formatted (generally rolled up and scarified), is conditioned, and pasteurized.

Nutritional contributions

The surimi does not contain any preservative.

Consumption

Japan is the first consumer and world producer of surimi. The France is the first European consumer.

See too

List of the preparations containing fish

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