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Foods made from surimi: artificial shrimp and crab legs

Surimi (Chinese: 魚漿; pinyin: yú jiāng; literally "fish puree/slurry", Japanese: 擂り身, 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. Image File history File links Download high-resolution version (1740x2654, 535 KB) Surimi sticks and white crab ersatz. ... Image File history File links Download high-resolution version (1740x2654, 535 KB) Surimi sticks and white crab ersatz. ... Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... Species Pollachius pollachius Pollachius virens Pollock is the common name used for either of the two species of marine fish in the Pollachius genus. ... The term hake refers to fish in either of: families Gadidae (subfamily Phycinae) families Merlucciidae (both subfamilies Merlucciinae and Steindachneriinae). ... Mortal Kombat character, see Meat (Mortal Kombat). ...

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 legs. Such a product is often sold as sea legs in America, or seafood sticks in the UK. Imitation crab is the most vile thing ever to be conceived. ...

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 seasonings. If the surimi is to be packed and frozen, food-grade cryoprotectants 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. Food additives are substances added to food to preserve flavour or improve its taste and appearance. ... Starch (CAS# 9005-25-8) is a complex carbohydrate which is soluble in water; it is used by plants as a way to store excess glucose. ... Albumen redirects here. ... A magnified crystal of a salt (halite/sodium chloride) Salt covering the floor of Bad Water in Death Valley, CA, the lowest point in the US. A salt, in chemistry, is any ionic compound composed of cations (positively charged ions) and anions (negative ions) so that the product is neutral... It has been suggested that this article or section be merged with cooking oil. ... Sorbitol, also known as glucitol, is a sugar alcohol the body metabolises slowly. ... Percentages are relative to US recommendations for adults. ... Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60-70% of the total soybean protein. ... Seasoning is the process of adding flavours, or enhancing natural flavour of any type of food. ... A Dewar human cryopreservation unit utilized by Alcor Life Extension Foundation Cryonics (often mistakenly called cryogenics) is the practice of cryopreserving humans or animals that can no longer be sustained by contemporary medicine until resuscitation may be possible in the future. ...

The resulting paste, depending on the type of fish and whether it was rinsed in the production process, is typically tasteless and must be flavored. 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. Flavouring (CwE) or flavoring (AmE) is a product which is added to food in order to change or augment its taste. ... The United States Department of Agriculture (also called the Agriculture Department, or USDA) is a United States Federal Executive Department (or Cabinet Department). ... Impact of a drop of water Water is a chemical substance that is essential to all known forms of life. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Lactose is a disaccharide found in milk. ... FAT may mean: DILL :]] Factory acceptance test (see Acceptance test), a software engineering concept Far Eastern Air Transport, an airline of the Republic of China on Taiwan File Allocation Table, a file system format used by Microsoft operating systems; and others Forces Armées Tchadiennes, the Chad armed forces of... Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals. ...

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). World map showing North America A satellite composite image of North America. ... This article is 150 kilobytes or more in size. ...

Fish surimi

This is an incomplete list of fish used to make surimi:

• Milkfish (Chanos chanos)
• Swordfish (Xiphias gladius)
• Tilapia
  • (Oreochromis mossambicus)
  • (Oreochromis niloticus niloticus)
• Big-head pennah croaker (Pennahia macrocephalus)
• Golden threadfin bream (Nemipterus virgatus)
• Bigeyes (Priacanthus arenatus)
• Pacific whiting (Merluccius productus)
• Alaska pollock (Theragra chalcogramma)
• Various shark species

Binomial name Chanos chanos (Forsskål, 1775) The milkfish (Chanos chanos) is an important food fish in Southeast Asia. ... Binomial name Xiphias gladius Linnaeus, 1758 Swordfish (Xiphias gladius) are large, highly migratory, predatory fish characterized by a long, flat bill in contrast to the smooth, round bill of the marlins. ... Genera and species Oreochromis A. Günther,1889   Oreochromis alcalica - Alkaline tilapia   Oreochromis aureus - Blue tilapia   Oreochromis macrochir - Longfin tilapia   Oreochromis mossambicus - Mozambique tilapia   Oreochromis niloticus niloticus - Nile tilapia   Oreochromis urolepis urolepis - Rufigi tilapia   Oreochromis urolepis hornorum - Wami tilapia Sarotherodon W. P. E. S. Rüppell, 1852   Sarotherodon galilaeus galilaeus... Binomial name Merlangius merlangus É. Geoffroy Saint-Hilaire, 1767 Many types of fish have been given the common name whiting. ... Species Pollachius pollachius Pollachius virens Pollock is the common name used for either of the two species of marine fish in the Pollachius genus. ... Orders Carcharhiniformes Heterodontiformes Hexanchiformes Lamniformes Orectolobiformes Pristiophoriformes Squaliformes Squatiniformes Symmoriida(extinct) Sharks (superorder Selachimorpha) are fish with a full cartilaginous skeleton[1] and a streamlined body. ...

Meat surimi

Although less commonly seen in Japanese and Western markets, pork surimi 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"(貢丸) that, when cooked, have a texture similar to fish balls but are much firmer and denser. Pork surimi is also mixed with flour and water to make a type of dumpling wrapper called "yèn pí" (燕皮 or 肉燕皮) that has the similar firm and bouncy texture of cooked surimi. Fish balls (Chinese: 魚蛋 or 魚丸 and sometimes written as é­šæ—¦ at food stalls; Cantonese IPA: , Jyutping: jyu4 daan2; Mandarin Pinyin: ) is a common cooked food in southern China and Chinese communities in Southeast Asia, with its origin from the cuisine of the Chaoshan region in eastern Guangdong. ... This article or section does not adequately cite its references or sources. ...

Beef surimi can also be shaped into ball form to make "beef balls" (牛肉丸). When beef surimi is mixed with chopped beef tendons and formed into balls, "beef tendon balls"( 牛筋丸) are produced. Both of these products are commonly used in Chinese hot pot as well as served in Vietnamese "phở". Raw meats ready to be cooked. ... Typical beef phở A chicken-based phở (phở gà) with basil leaves, hoisin sauce, and Sriracha hot sauce, before mixing. ...

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. Pastrami Pastrami is a popular deli meat made from chiefly red meat. ... This article does not cite its references or sources. ...

Uses and products

Surimi is a useful ingredient for producing various kinds of processed foods. 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. For the magazine, see Lobster (magazine) Subfamilies and Genera Neophoberinae Acanthacaris Thymopinae Nephropsis Nephropides Thymops Thymopsis Nephropinae Homarus Nephrops Homarinus Metanephrops Eunephrops Thymopides Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. ...

In Asian cultures, surimi is eaten as a food product in its own right and is 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. In addition, balls made from lean beef (牛肉丸, 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. Bold textMason Struthers (Japanese Kanji: ?) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. ... This article or section does not adequately cite its references or sources. ... Fish balls (Chinese: 魚蛋 or 魚丸 and sometimes written as é­šæ—¦ at food stalls; Cantonese IPA: , Jyutping: jyu4 daan2; Mandarin Pinyin: ) is a common cooked food in southern China and Chinese communities in Southeast Asia, with its origin from the cuisine of the Chaoshan region in eastern Guangdong. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ...

In the West, surimi products are usually imitation seafood products, such as crab, abalone, shrimp and scallop. However, several companies do produce surimi sausages, lunchmeats, hams, and burgers. Some examples 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. Surimi is also used to manufacture kosher imitation shrimp and crabmeat, using only kosher fish such as pollock. Spaghetti with seafood (Spaghetti allo scoglio). ... Superfamilies Dromiacea Homolodromioidea Dromioidea Homoloidea Eubrachyura Raninoidea Cyclodorippoidea Dorippoidea Calappoidea Leucosioidea Majoidea Hymenosomatoidea Parthenopoidea Retroplumoidea Cancroidea Portunoidea Bythograeoidea Xanthoidea Bellioidea Potamoidea Pseudothelphusoidea Gecarcinucoidea Cryptochiroidea Pinnotheroidea * Ocypodoidea * Grapsoidea * An asterisk (*) marks the crabs included in the clade Thoracotremata. ... Species Many: see text. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Genera See text. ... Plate with German Wurst (liver-, blood- and hamsausage) A sausage consists of ground meat, animal fat, herbs and spices, and sometimes other ingredients, usually packed in a casing (historically the intestines of the animal, though now generally synthetic), and sometimes preserved in some way, often by curing or smoking. ... Hormel Spam Museum in Austin, Minnesota. ... For other meanings of ham or Ham, see Ham (disambiguation). ... It has been suggested that this article or section be merged with Hamburger. ... Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ... This article or section does not adequately cite its references or sources. ... A patent is a set of exclusive rights granted by a state to a patentee (the inventor or assignee) for a fixed period of time in exchange for the regulated, public disclosure of certain details of a device, method, process or composition of matter (substance) (known as an invention) which... A steak served with a pat of butter and mushrooms A steak is a slice from a larger piece of meat, typically beef. ...

List of surimi foods

• Chikuwa
• Crab stick
• Fish ball
• Hanpen
• Yong tau foo
• Kamaboko
• Tsukune
• Tsumire

Chikuwa () is a Japanese tube-like food product made from ingredients like fish surimi, salt, sugar, starch, and egg white. ... Imitation crab is the most vile thing ever to be conceived. ... Fish balls (Chinese: 魚蛋 or 魚丸 and sometimes written as é­šæ—¦ at food stalls; Cantonese IPA: , Jyutping: jyu4 daan2; Mandarin Pinyin: ) is a common cooked food in southern China and Chinese communities in Southeast Asia, with its origin from the cuisine of the Chaoshan region in eastern Guangdong. ... Hanpen (半片) is a white, triangular shaped surimi product. ... Yong tau foo (酿豆腐; pinyin: niàngdòufÇ”; Cantonese: yong4dao9foo4, also Yong tao foo, Yong tau fu, Yong tau hu etc) is a soup dish with Hakka origins commonly found in Singapore and Malaysia. ... Bold textMason Struthers (Japanese Kanji: ?) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. ... Tsukune (つくね) is a roll or a stick like surimi product made with beef, pork or chicken. ... Tsukune (つくね) is a roll or a stick like surimi product made with beef, pork or chicken. ...

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. East Asia is a subregion of Asia that can be defined in either geographical or cultural terms. ... Bold textMason Struthers (Japanese Kanji: ?) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. ... Hokkaidō   (北海道, literal meaning: North Sea Route, Ainu: Mosir), formerly known as Ezo and Yesso, is the second largest island and largest prefecture of Japan. ...

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. In polymer chemistry and Process Engineering, curing refers to the toughening or hardening of a polymer material by cross-linking of polymer chains, brought about by chemical additives, ultraviolet radiation, Electron beam (EB) or heat. ... This is the article about the process. ... Myosin is a motor protein filament found in muscle tissue. ... The pelagic zone is the part of the open sea or ocean comprising the water column, i. ...

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. Binomial name Merlangius merlangus É. Geoffroy Saint-Hilaire, 1767 Many types of fish have been given the common name whiting. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... Classic image of cattle with BSE. Frantic digging going nowhere. ... Tribes Bovini Boselaphini Strepsicerotini The biological subfamily Bovinae includes a diverse group of about 24 medium-sized to large ungulates, including domestic cattle, bison, the Water Buffalo, the Yak, and the four-horned and spiral-horned antelopes. ... Blood plasma is the liquid component of blood, in which the blood cells are suspended. ... In optical filters and theatrical lighting a color gel is a transparent or translucent colored panel used to change the color of transmitted light. ... Transglutaminases are a family of enzymes (EC 2. ...

References

External links

• Oregon State University Surimi Technology School
• Surimi and Surimi Seafood, Second Edition, published in March 2005
• USDA National Nutrient Database for Standard Reference Release 16-1
• Pacific Marine Food Products Co.,Ltd. Nutrition Fact of Surimi
• Food Reference Facts & Trivia: Surimi
• Thermally-induced interactions in fish muscle proteins (Why does surimi form a gel?)
• The Making of Surimi (illustrated, in Japanese)
• The Evolution of the Surimi-Making Process (1961/1970/current) (in Japanese)
• A History of Surimi's Development (in Japanese) ==]]]]]]