Surimimi - what is it? The answer to this question you will learn from the materials of the article. In addition, we will tell you how the product we considers are done, and for which it is used.
general information
Surimimi - what is this product? This word came to us from Japan. It denotes "finely chopped and dug meat." This product is actively used to prepare various Japanese dishes. As a rule, they make it from white fish (for example, Mixed, herring, Ivasi, Mackerel, and so on.). Sometimes we prepare with shrimps by freezing and grinding them into a homogeneous mass.
Due to the fact that the product under review does not have pronounced aroma and taste, it is quite commonly used as imitation. From Surimimi make various seafood, adding the necessary spices and dyes to the mince. The most common product is crab sticks.
History of origin Surimimi
What is this product, we found out. But what story does he have? The first references to Fish Surimimi are found in 1100. It was in those days that the Japanese was seen that from the grinding and very pressed fish with white meat, it is possible to quite easily get a homogeneous mass, which will have a practically imperceptible, but incredibly pleasant aroma and taste. In addition, completely different figures could be sculpting from a similar mixture. Surimi sticks, balls and sausages - these forms were the most popular. But as the culinary art of the cook of Japan, using fish minced, invented new and new dishes.
The historical homeland of Surimi includes States of Southeast Asia. It was their inhabitants who began to add various spices, herbs, food dyes, flavors, filling and so on to fish mince.
Culinary art
Many modern hostesses have no idea about how mince "Surimi" is being made. What it is? It is this question that they ask, having heard the term not familiar to them. Very long, the cooking process by Surimi remained secret. Such culinary art could only make experienced chefs of Japan. However, already in the 70s of the last century, industrial production fish minceda went to the stream.
As a result of the long development of this culinary tradition, today in Asian countries, there are about 1000 types of sucium products. And despite the fact that the inhabitants of our country are familiar with the crab chopsticks for more than 25 years, the meaning of the term "Surimimi" remains for them is still incomprehensible. At the same time, the fish mince is the fundamental component of famous in Russia crab sticks. Without severe, the production of this product would be impossible.
Is it harmful to the body of a man's Fish "Surimi"?
What is this product and what they do, we told above. Despite this, there is still the opinion that Surimimi is a seafood imitation, which is obtained by recycling fish waste. It is for this reason that crab sticks are called a very tasty, but not a useful product. In fact, this is not the case.
Surimimi - What is this basis? It is a fish concentrated protein that is obtained after purification of fillet from blood, fats and various enzymes. As a pure protein, this product has quite high elasticity and jelly-forming ability.
Appearance
Surimi fish does not have a pronounced flavor and taste. Externally, this product looks like white homogeneous and pretty thick mass. Surimimi is made only from the fillet of oceanic freshly detected fish of certain rocks. Moreover, it must be recycled no later than 7-10 hours after catch.
The main condition for the production of Surimimi is that fish fillet must necessarily have a high density, low fat content and possess only white color. In other words, dark meat is not allowed in the initial raw material. It is for this reason that not all kinds of fish are suitable for the manufacture of Surimi.
What kind of fish are used for production?
What kind of product is used for the preparation of this product? Surimimi is most often made of gravy rocks (for example, Mixed, Heck or Putassu). Also, some tropical species of fish are introduced to the imitation of seafood (for example, Itaryi or Croacher). In addition, Surimi is suitable for the manufacture of Pacific Sardin, Study, ESO, giant squid and so on. However, it should be noted that the product produced from these rocks has a smaller shore-forming force, and also has a dark color.
It is impossible not to say that during the production of minced meat, the cooking is never subjected to heat treatment fillets. Due to this, absolutely all trace elements and vitamins that are so rich in oceanic inhabitants are preserved in Surimimi.
Process of production
Surely many cooks are interested in the question of how fish is processed for the preparation of minced meat. Surimimi should be made in stages. To do this, we recommend adhere to the following sequence.
First stage. Fish for the manufacture of Surimi is caught only in the open sea and only in the zones of fishing. For 7-10 hours from the date of its catch, the product is either processed on board a specialized vessel, or send to the coastal factory.
Second phase. From just caught fish with white meat separated fillet. Skin, bones, heads and all the insides are directed to the production of flour. As for Surimi, it is done only from a gentle white fillet.
Third stage. Prepared White meat is crushed, and then rinsed repeatedly in clean cold water. At this stage of production, only insoluble proteins remain, which are inherently sucium.
Fourth stage. The resulting mass, misunderstanding in cold water, immediately enters the centrifuge. In it, the fillet removes all the extra moisture.
Fifth stage. From the finished fish mass form large blocks, all of which usually does not exceed 10 kg. Then they are frozen by shock frost (that is, for the shortest period of time). The temperature in the chamber should be at least minus 20 degrees.
In view of the fact that the manufacturers of manufacturers are usually located far from the zones of the fishing (quite often on other continents), the fish mass is transported to them in special refontainteers. As a rule, the same temperature (-20 ºС) is being supported in them all the time.
The history of crab sticks
In our country, there is a small amount of products produced from Surimi. Moreover, some culinary is known only one such seafood, called crab meat or crab chopsticks. That is why in this section of the article we decided to talk a little about the history of their production.
In the 1970s, in the Japanese market began to increase the shortage of natural crab meatwhich has been and still is an integral attribute national Kitchen. The cost of this product has grown rapidly. In this regard, on the basis of traditional recipes for the preparation of "Camabo", the cooks of Asian countries began to manufacture mince, which in their texture and taste imitated natural crab meat. This product was called "Kaeni-Kamaboko", that is, "Fish fillets with crab".
For several decades, he not only gained popularity in the Japanese market, but also became one of the rare examples of importing traditional food to Western countries. Thus, in a rather short period of time, a whole industry emerged in Japan, which included plants for the production of equipment, coastal processing factories, as well as several factories for the manufacture of Kamabooco.
As a result of a long and hard work in Asia, industrial imitation technology was formed not only of crab meat, but also other seafood (for example, shrimp tails, sea scallops, lobsters, squid rings, etc.).
To provide a new branch with raw materials, specialists separately developed by Surimi production. As a result of this in the 1980s, the first crab sticks appeared in the Japanese market. It should be noted that other products could not conquer the interest of Western consumers.
The popularity of crab sticks
After the crab sticks spread across Europe, they became popular in the USSR, and even in the United States. This product has acquired universal love in many states. In view of this fact, the need for raw materials has increased dramatically. Due to the reduction of quotas for a cod, the production of Surimi from other species of fish began. As a result, the quality of the crab sticks decreased significantly. However, in the 2000s, they continued to be a product of mass consumption.
Today it is quite difficult to find a store in which there would be no crab sticks. They are used not only for cooking different salads And snacks, but also for consumption in pure form.
I wanted me why fried sea fish Enjoy.
Bodroy gait went to the store for fish to look, which is sold there. I bought something and again fillets Malta.
Suddenly I see: in the same box of minced suhurimi.
Of course, how would I buy a new unknown product from a proven firm? Suggested fish cutlets! He took two.
Houses defused and pickled fillet: Pepper, Rosemary, lemon juice, soy sauce.
Hours after two slightly expelled and imprisoned in breading from wheat flour. But remembering the past our conversation added a teaspoon in flour turmeric.
Pierced in a frying pan
and it turned out a delicious juicy cheerful yellow fish
Portions turned out rich!
It is even visible in fishing a certain element of J.
In fairness it must be said that in life it does not look so defiantly bright as in the photo. But with a clear yellow tint.
But we are still waiting for Surimi. Well, I imagine what Surimi is. Crumpled fish fillet, washed and pressed on a centrifuge. With elevated protein content and low moisture content. But in her hands, such a semi-finished product never kept and did not appeal, that is, almost not familiar.
Finished fish mini do not buy for a long time, because they did not come across good. Usually it is after defrosting some semi-winged mash of a blaversal type, from which it is unpleasant to cook anything.
Can be done yourself suitable fishBut it is troublesome and invoiced.
Bought by Surimi, who also turned out to be from Mixed, cooked in the sea, to accelerate defrost cut into cubes. From above, I threw fine trimming from fillet.
The cubes turned out to be elastic and very tightly tight, the smell of fish, pleasant, that is, mix and make the minced meal turned out to be absolutely impossible - many gelling substances. So we twist it on the screw meat grinder.
You still need to soak in milk and squeeze white bread.
How much to add it? The chief laserson for a general case says 30% in pressed form from the number of fish. I do not use milk, therefore I went kefir.
In general, the minced member:
-0.5 kg of minced meat Surimi;
-Repened in kefir and pressed white bread (30% by volume);
-1 bulb;
- 3 teeth of garlic;
-2 eggs;
-vegetable oil (spoons 3);
- Fine, salt, dry mix for fish.
Do not lick your appetite!
Your © Tiberius!
Surimi ... What does this word mean? In the literal translation from the Japanese language it is minced, and from the Chinese - fish puree. Surimimi is the basis for the preparation of products that imitate the meat of lobster, crab and other marine inhabitants. At the same time, spices and dyes are added to it.
Surimi ... What does this puree contain in its composition? With its production, fresh ocean fish is used. Varieties that are suitable for sucium should have white meat. In addition, a prerequisite is the minimum amount of fat and high density. Farm Surimimi produce, as a rule, from fish of gravy rocks. These include Putassu and Mintai, Heck and Cod. Sometimes the herring and Study, Sardines and Ivasi are also used. However, from these varieties, Surimimi is less qualitative. He has low breeching properties and darker color.
In order to make sucium, manufacturers use only fish fillet. Bone flour is produced from the head, bone and leather.
Production Surimimi - What is this process? At the first stage of fish, caught not less than six-ten hours ago, separated by fillet. After that, the resulting raw material is crushed to the state of the minced and is washed several times in cold clean water. As a result of this operation, only insoluble proteins remain alone. In essence, this product is already Surimimi. It is additionally placed in a centrifuge to remove excess moisture. At the final stage, ten-flame blocks are formed from protein mass, which are subject to the rapid frost procedure.
Surimi ... What is this product? You can unambiguously answer that this highly concentrated this mince is very useful. After all, with its production, fish meat is completely purified from blood, enzymes, fats and other instant components. In addition, Surimimi does not undergo thermal processing. This allows you to preserve all the beneficial substances in it.
In Europe, products from Surimimi are manufactured (the photo is located below), which mimic the crab meat. Japanese and Chinese cookies are preparing a lot of dishes from this fish minced. Includes Surimimi and Asian Kitchen Recipes.
Russian hostesses are also often used in different dishesah these crab sticks have become popular. The main advantage of this product is the ability to fast cooking, because it is almost completely ready to use.
As a rule, they are included in salads. You can prepare this product and "under the fur coat". For this dish you will need five or six eggs welded by screwed, onion, fifty grams of butter, apple, light mayonnaise and grated on a small grater melted chemale. Smooth layer in a deep plate are ground with chopped egg proteins. The next layer consists of a sliced \u200b\u200bonion. On it stacked grated butterwhich is covered with a layer of mayonnaise. The next layer is laying out of the crab sticks chopped with thin circles. They are covered with a layer of grated apples, mayonnaise and crushed egg yolk.
Historic Motherland "Surimimi" - countries of Southeast Asia. The first written mentions of Surimi belong to 1100 and were found in Japan. Translated from the Japanese word "Surimi" means "mishairing the grinding fish."
In those days, people noticed that if you cook mince from fresh ocean white fish, rinse it thoroughly with water and squeeze, then from the resulting mass you can cook delicious products of any form.
The most popular were fish balls or sausages from Surimi, who were called "Camabo".
As culinary art develops, Japanese chefs were inherent from Surimi new and new dishes. Since Surimimi does not have a smell and pronounced taste, it began to use it to simulate various seafood.
At the same time, various food dyes, aromas and herbs were added, a variety of fillings were used in the products of Surimimi. Very long kamaboko remained culinary art. The history of its industrial production began in the 70s of the last century in Japan.
As a result of the centuries-old development of this culinary tradition, today in Japan there are thousands of types of Surimi products.
How to produce surymi and products from it.
Despite the fact that the domestic consumer is familiar with the crab chopsticks for more than 20 years, the meaning of the word "Surimi" is still not impaired.
At the same time, Surimimi is the fundamental component of the crab sticks, without which their production is impossible. It is the opinion that Surimimi is a product obtained from fish processing waste, and for this reason, crab sticks are delicious, but not useful product.
However, it is not.
Surimimi is a concentrated fish protein, purified from fats, blood, enzymes, instant components of fish meat. As a pure protein, Surimimi has a high jelly-forming ability and elasticity. Surimi has white color And does not have a pronounced taste and smell.
Surimimi is made only from the fillet of freshly lined ocean fish of certain breeds. The fish should be recycled in Surimimi no later than 6-10 hours from the moment of her catch. Fish fillet should have a low fat content and high density, possess the white color, there should be no dark meat in the fish.
For this reason, not all fish breed are suitable for the production of Surimi. The most high-quality sucium produce from crevice rocks (Mintai, Heck, Putassu) and from some tropical fish (Itaryi, Croacher). Surimimi, Sardine, giant squid, ESO, and others are also suitable for production.
However, Surimimi produced from these breeds or has a smaller jelly-forming force or has a darker color. In the production of Surimi fillet, fish does not pass thermal processingThanks to which all vitamins and microelements are preserved in Surimi, which are so rich in seafood.
Brief diagram of the production process
Stage 1. For production, Surimimi is caught in the open sea in the areas of fishing. Within 6-10 hours from the moment of catching, the catch is either processed on board a specialized ship-plant, or comes to processing on the coastal factory.
Stage 2. Fresh fish separated from freshly dried fish. Skura, heads, bones and insides are sent to the production of fish flour. Surimimi is sent to production only fillets.
Stage 3. Fish fillet is crushed and washed repeatedly clean cold water. At this stage, only insoluble proteins remain, which are essentially by Surimi.
Stage 4. The resulting fracturing mass enters a centrifuge to remove excess moisture.
Stage 5. From the finished mass, the blocks of 10 kg are molded and freezed by a shock freezing (for a very short period) to T -20 ºС. Since the plants - the consumers of Surimimi are far from the zones of the fishing (often on other continents), suryimimi is transported to the places of processing in refontainteers, in which the constant temperature of -20 ºС is created and maintained.
Some of the history of industrial production of crab sticks:
1970s
In the market of Japan, the shortage of natural meat of the crab is growing, an integral attribute of national cuisine. Prices are growing rapidly. In this regard, based on traditional recipes For the preparation of Camabook, Japanese chefs are developing a product that in its taste and texture simulates natural crab meat. The product is called "Cani Camabook", i.e. Fish fillet with crab. For several years, it not only gains popularity in the local market, but also becomes one of the rare examples of importing traditional Japanese food west products.
Within 10 years in Japan, there is a whole industry, which includes plants - equipment manufacturers, coastal factory for fish processing and several factories for the production of Kamabo. In a short period, industrial imitation technology is created not only of crab meat, but also other seafood - shrimp tails, lobsters, sea scallops, rings squid. To provide a new industry with raw materials, industrial production technology by Surimimi from freshly lined fish is being developed.
In the late 70s, many factories for the production of Kamabook in China, South Korea, other countries of South-Southeast Asia are built.
1980s.
The first "crab wands" appear on the France market as they know our consumer. Other products of the Japanese market could not conquer the interest of the Western consumer to the extent that it was a "crab stick". Japanese enterprises become the first exporters.
At the same time, "crab sticks" are gaining popularity in the United States, where by the end of the 80s several dozen factories appear by their production. At the same time, the first in the USSR plant for the production of crab sticks is being built in Murmansk.
To ensure the world industry, raw materials are actively developing coastal and plants and plating in the production of Surimi in the United States and Canada. The main industrial breeds for the release of Surimimi are becoming Hek and Putassu. In the late 80s, the Factory of the first West European manufacturer was built - Protimer, France.
1990s.
Crab sticks are becoming a product of mass consumption in many countries of Western and Eastern Europe. The need for raw materials increases sharply. Due to the reduction in quotas for grasty rocks, industrial production of Surimi from other rocks of marine fish begins.
The bundle of crab sticks in quality occurs. Along with high quality, a low-content product is produced, which uses all sorts of fisher protein substitutes.
It is this product of dubious quality massively imported to the CIS countries from Asia. In the late 90s, several factories for the production of crab sticks are built in the CIS: Vichunai factory in Lithuania, Makrill in Estonia, Rock and Sea Castle in Russia.
2000s.
The fact that crab sticks - the product of mass consumption is no longer a doubt. It is difficult to find a store in which they would not be, ranging from small shops and ending with hypermarkets.
The composition of the sticks with all their diversity is approximately the same: mince fish Surimi, purified water, starch, vegetable oil deodorized, egg and vegetable protein, salt, sugar, different nutritional supplements (Natural or identical to them) under three-digit indices. All of them are also listed on the label: thickeners, flavors, dyes, taste amplifiers ...
So on the very case - crab sticks, the favorite component of many Russian salads, are a simple imitation of noble crab meat.
Many Fish Fish Surface Surimimi in crab chopsticks. This product consists of white fish prepared in a special way. Surimimi has a number of properties: this is a dense white product that has passed the prescript procedure. You can even say that this is a concentrated sea fish protein. Learn which dishes can be made on the basis of Surimimi, in which the benefits and possible harm.
Minced Surimi
In Japan, Surimimi is a finely chopped chopped meat obtained from white fish rocks. It is actively used to prepare various dishes. Mixtai, mackerel, herring, shrimps, saardine, stavride, grain cream are served as the basis for the manufacture of sucium. Ocean seafood is frozen and grinding to a homogeneous mass, which does not have a pronounced taste and aroma, serves as imitation. If adding to the mince spices, seasonings and dyes, the crab sticks will turn out (in the photo).
Benefit and harm
Surimi fish in the production process does not undergo thermal processing, so keeps all nutritive value. Rich chemical composition The basics of raw materials have a positive effect on the human body: minerals and vitamins support immunity, restore work of cardio-vascular systemThis is not allowed to form thrombosis, reduce cholesterol levels in the blood.
Due to the complex of vitamins, brain activity is improved, the vital tone is supported, depression does not arise. Calcium and potassium strengthen bones, dental enamel, hair and nails. The product has neutral acidity, therefore it is useful for diseases of the stomach, liver, spleen. Minced meals quickly digested, lack food fibers Does not irritate the gastric mucosa and intestines. Low caloric content by Surimimi allows you to use mince daily.
A real Japanese stuffing tasteless, harmless, made of cutlets, pancakes, dumplings, meatballs for soup. Caution should be treated to crab meat, wands, imitation of shrimp meat, scallops, squid, because manufacturers can add food dyes there, harmful chemical additives. They are able to cause intestinal disorder or skin allergic reactions.
Surimimi in crab chopsticks
What is Surimi in crab chopsticks, many know. For the first time it began to be used in 1100 to replace fish meat. In 1970, the Japanese were disturbed that there are not enough crab meat, so they decided to imitate, forming strips, painting them with paprika and carminic (natural dyes). The crab sticks were tasty, and on the flavor and the taste not to distinguish from real crabs. Soon the invention fell into the global market, and today it can be found on the shelves of any store.
Production technology begins in the open sea - within 6-10 hours after catching the fish is delivered to the plant, where it is clean, it is cleaned, cleaned from bones, heads - heads and internal organs. The purified fillet is crushed, is repeatedly washed with clean cold water until a viscous white mass remains - insoluble protein. It remove excess moisture on the centrifuge, and then pressed into blocks and frozen.
How to prepare surymi at home
For cooking, Surimi will need a white fish fillet - Mixed or Heck. Dispose if the fillet was in the freezing, cut into pieces and skip through a meat grinder or blender. Fold the raw material in a saucepan, bring to a boil on slow fire. Dissolve 20 g starch in 100 ml of water, add to the fish and start cooking to thickening. Remove from the fire, add seasonings and mix, form a lot, tinted with food dyes or carrot puree, wait for drying out. Cut with chopsticks or cubes.
Recipes with Surimimi
From Fish Frash, Surimi can be prepared a wide variety of dishes. It is delicious and fast, and step by step instructions Photo will help to achieve perfect results. The product can be used to make crab sticks, salads based on imitation of shrimp meat or crabs, boiler and delicious sausages, which are fry or dried and served with side dishes.
- Time: 10 minutes.
- Number of portions: 2 persons.
- Calorie dishes: 180 kcal per 100 g
- Purpose: For a snack.
- Kitchen: European.
- Difficulty: Easy.
The simplest dish that can be delicious from Surimimi is a salad. There are many recipes with photos and the use of different components - from the usual cheese and ham to unusual (algae, nuts, spices). How to cook a simple salad suitable for a festive or casual table, find out below the recipe with step by step description.
Ingredients:
- surimi sticks - 250 g;
- cheese - 100 g;
- garlic - 2 teeth;
- egg - 1 pc.;
- lemon - ¼ fruit;
- olives - 3 pcs.;
- bread croutons - 1 pc.
Cooking method:
- Chopsticks cut into cubes, cheese large soda, mix with pressed garlic.
- Boil egg, distorted with large slices, olives cut on the fourths, crawl hands with your hands.
- Mix all the components, fuel salt, pepper, mayonnaise.
Cutlets
- Time: 30 minutes.
- Number of portions: 5 persons.
- Calorie dish: 130 kcal per 1 pc.
- Purpose: For lunch.
- Kitchen: European.
- Difficulty: average.
In stores you can meet frozen stuffing by Surimi in cubes with elastic dense consistency and a fish pleasant smell. They can be used to prepare a boiler or meatballs. And already ready semi-finished products You can add to soups, fry or stew in sauce, tasty feeding with handbrokers. How to cook minced meat Surimi, told next.
Ingredients:
- puffs Surimimi - 0.5 kg;
- white bread - 2 slice;
- kefir - 2 tbsp.;
- onions - 1 pc.;
- garlic - 3 teeth;
- egg - 2 pcs;
- vegetable oil - 3 tbsp.
Cooking method:
- Twist the minced meat grinder.
- Soak bread in kefir, mix with the base, crushed onion, eggs and a pressed garlic.
- Form the cutlets, cut in crackers if necessary, fry on oil from two sides before the appearance of a ruddy crust.
