Scallop Imitation

Scallop Imitation is popular in North Ameica, South America, Asia etc.

  • Origin: China
  • Glazing and Package: As client's requirement
  • Presentation: Meat
  • Product Detail

    Product Tags

    Item Description Pack Size
    Scallop Imitation Meat scallop meat IQF | IVP 10-20 | 20-30 | 30-40


    The Scallop Imitation is actually the “Surimi Scallop”,made of the meats of other fishes. The real Scallops have good tastes but also have higher prices,some clients are not able to afford it at a consistent pace,the existence of the Scallop Imitation resolves this problem perfectly. the similar appearances,tastes and nutrition values with the real Scallop but a much lower price,the The Scallop Imitation has become the first choice for some “scallop hobbyist”.


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


    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 the needed type of heat-curing myosin and are not used for Scallop Imitation.


    Certain kinds of fish, such as the Pacific whiting, cannot form firm surimi without additives such as egg white or potato starch. Before the outbreak of bovine spongiform encephalopathy (BSE, mad cow disease), it was an 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 the texture of surimi. Although illegal, the practice of adding borax to fish balls and Scallop Imitation to heighten the bouncy texture of the fish balls and whiten the product is widespread in Asia.

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