Information AboutSurimi |
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| chinese cuisine | |
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| japanese cuisine | |
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''Surimi'' (, , lit. "ground meat") is a Japanese Loan Word which refers to a food product typically made from white-fleshed Fish (such as Pollock or Hake ) that has been pulverized to a paste and attains a rubbery texture when cooked. The term is also commonly applied to similar food products made from lean Meat in a similar process. Surimi is a much-enjoyed food product in many Asian cultures and is available in many shapes, forms, and textures. The most common surimi product in the Western market is imitation or Artificial Crab Leg s. Such a product is often sold as ''sea legs'' in America, or ''seafood sticks'' in the UK, or ''seafood extender'' in Australia. PRODUCTION Lean meat from fish or land animals is first separated or minced. The meat then may be rinsed numerous times to eliminate undesirable odors. The resulting meat is then beaten and pulverized to form a gelatinous paste. Depending on the desired texture and flavour of the ''surimi'' product, the gelatinous paste is mixed with differing proportions of Additives such as Starch , Egg White , Salt , Vegetable Oil , Sorbitol , Sugar , Soy Protein , and Seasoning s. If the ''surimi'' is to be packed and frozen, food-grade Cryoprotectant s also are added while the meat paste is being mixed. Under most circumstances, surimi is immediately processed, formed and cured into ''surimi'' products at the time it is produced. Fish ''surimi'' The resulting paste, depending on the type of fish and whether it was rinsed in the production process, is typically tasteless and must be Flavor ed. According to the USDA Food Nutrient Database 16-1, fish ''surimi'' contains about 76% Water , 15% Protein , 6.85% Carbohydrate , 0.9% Fat , and 0.03% Cholesterol . In North America and Europe , ''surimi'' also alludes to fish-based products manufactured using this process. A generic term for fish-based ''surimi'' in Japanese is "fish-puréed products" (魚肉練り製品 ''gyoniku neri seihin''). This is an incomplete list of fish used to make ''surimi'':
Meat ''surimi'' Although less commonly seen in Japanese and Western markets, pork ''surimi'' (肉漿) is a common product found in a wide array of Chinese foods. The process of making pork ''surimi'' is similar to making fish surimi except that leaner cuts of meat are used and the rinsing process is omitted. Pork ''surimi'' is made into balls called "gòng wán"() that has the similar firm and bouncy texture of cooked ''surimi''. Beef ''surimi'' can also be shaped into ball form to make "beef balls" () are produced. Both of these products are commonly used in Chinese Hot Pot as well as served in Vietnamese "'' Phở ''". The ''surimi'' process is also used in the making of Turkey products. It is employed in making products such as turkey burgers, turkey sausage, turkey Pastrami , turkey Franks , turkey loafs and turkey salami. USES AND PRODUCTS ''Surimi'' is a useful ingredient for producing various kinds of processed Food s. Furthermore, 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 also an inexpensive source of protein. In Asian cultures, ''surimi'' is eaten as a food product in its own right and is seldom used to imitate other foods. In , lit. "beef ball") and pork ''surimi'' are often seen in Chinese cuisine. Fried, steamed, and boiled ''surimi'' products are also commonly found in Southeast Asian cuisine. In the West, ''surimi'' products are usually imitation 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''. Surimi is also used to manufacture kosher imitation shrimp and crabmeat, using only kosher fish such as pollock. List of ''surimi'' foods HISTORY The process for making ''surimi'' was developed in many areas of East Asia over 900 years ago. In Japan , it is used in the making of '' Kamaboko '', or cured ''surimi'' products. The industrialized ''surimi''-making process was developed in 1960 by Nishitani Yōsuke of Japan's Hokkaidō Fisheries Experiment Institute to process the increased catch of fish and to revitalize Japan's fish industry. CHEMISTRY OF ''SURIMI'' CURING 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, hence they are not suitable for making ''surimi''. Certain kinds of fish, such as the Pacific 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. REFERENCES EXTERNAL LINKS
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