|Imitation crab stick||Surimi | Red or yellow color||IQF | IVP||As request|
|Imitation crab flake||Surimi | Red or yellow color||IQF | IVP||As request|
Surimi refers to a paste made from fish or other meat. It can also refer to a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster, crab, grilled Japanese eel and other shellfish.
Originating in Japan several centuries ago, surimi is a uniquely functional food ingredient made of fish proteins and used in surimi seafood products. Surimi consists of fish proteins that are refined through heading, gutting and mincing the fish, then washing, removing water, and freezing the remaining protein. Good quality surimi is odorless and has a creamy white appearance. Surimi has excellent gelling properties so that it can be formed into various shapes.
Surimi seafood consists of unique seafood ingredients with flavor similar to that of naturally occurring crab, shrimp, lobster and other shellfish with added convenience, safety and versatility. Surimi seafood is formed by mixing various food ingredients and formed into various shapes before cooking and setting the gel structure of the final product. In manufacturing crab-flavored seafood made with surimi, shellfish flavors are added to give the food its recognizable character.
“CRAB STICKS” are a crab flavoured surimi product, which is white in colour, juicy, and with a pleasant crab smell. The product is covered on the outside by red food colouring, is tubular, spiral and has a diameter of 2-2.5 cm, with a slightly crisp texture, and the best conveyor of the taste is its juiciness. The product is extremely well-suited for use in divided trays, in the preparation of sandwich cakes, pizza toppings and cold sauces. The clients for this item are always from the U.S and E.U markets.
Typically the resulting paste, depending on the type of fish and whether it was rinsed in the production process, is tasteless and must be flavored artificially. According to the United States Department of Agriculture National Nutrient Database, fish surimi contains about 76% water, 15% protein, 6.85% carbohydrate, and 0.9% fat.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"