Surimi is a Japanese load word referring to a fish-based food product that has been pureed, pulverized and mixed with denatured because of flash- frozen.
Nowadays, surimi is produced from many countries around the world and to become a commonly named for frozen lean meat from fish or land animals.
Surimi contains a lot of advantages in ingredients such as high protein content, low lipid, very low cholesterol and gluxid content, easy absorb, and high adhesive to make a jelly paste. There are a lot of surimi-based on products such as Mamaboo, Chikuwa…that was enjoyed by people over the world.
FROZEN SURIMI SPECIFICATION
| ITOYORI SURIMI |
made from materials ITOYORI (Golden Threadfin Bream)
|
| Jelly strength | 100/300, 300/500, 500/700, 700/900, 900 up |
| Moisture | 76% +/-1 |
| Impurity (skin spot) |
10/40gr
|
Ingredient
| Pure fish meat |
93.7%
|
| Sugar | 6% |
| STPP | 0.3% |
| Packing |
10 kg/ block x 2/ ctn
|
