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| | Surimi - Wikipedia, the free encyclopedia |
 | | The surimi maker has to add egg white or potato starch into the fish paste to increase its strength. | | | Surimi products are usually imitated seafood products, such as crab, abalone, shrimp and scallop, however several companies do produce surimi sausages, lunchmeats, hams, and burgers. | | | The resulting surimi products, depending on the type of fish used in the process, are typically tasteless and must be flavored. |
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http://en.wikipedia.org/wiki/Surimi
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| | Gale-Edit - How Products are Made - Volumes - Imitation Crab Meat |
| | In a process known as comminution, the surimi flakes are then mixed together in a stone bowl grinder with other ingredients in the crab meat recipe. | | | The surimi is stored at this temperature until it is ready to be used. | | | Surimi is the primary ingredient used to create imitation crab meat. |
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http://www.gale-edit.com/products/volumes/crab_meat.htm
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| | FoodDay: Surimi With Vegetables |
| | Surimi is sold in strips, chunks or flakes, and resembles the seafood it imitates in flavor and texture. | | | ince surimi seafood is pre-cooked, it can be used cold, or can be thrown into dishes in the last few minutes of cooking to heat through. | | | You can substitute surimi for any recipe that calls for shellfish. |
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http://www.globalgourmet.com/food/foodday/fd1297/fd120997.html
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| | Better Seafood through Chemistry , Alaska Science Forum |
| | The surimi is next mixed with spices, flavoring, starch (to improve its texture), and egg white (which makes it stronger for forming, glossier, and whiter). | | | Surimi is not the product available in supermarkets; several transformations remain. | | | For Alaskans, the boom in surimi is a case of local fish making good. |
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http://www.gi.alaska.edu/ScienceForum/ASF9/921.html
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| | Pacific Seafood Group |
| | In Japan, most surimi is still consumed as kamaboko, a traditional steamed and pressed fish sausage that is sold in a variety of colors. | | | While surimi is made from a number of white-fleshed fish, more surimi is made from Alaska pollock than any other fish. | | | To make a seafood analog such as crab, surimi blocks are chopped and additional ingredients, including water, sugar, salt, binders, starches and flavors are added. |
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http://www.pacseafood.com/products/surimi.html
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| | FDA Consumer: Getting hooked on surimi - imitation shellfish |
| | The Japanese have developed over 2,000 surimi products--such as fish cakes, fish balls, fish sausages and other food analogs--all of which can be broiled, baked, steamed or fried. | | | The Japanese make surimi for their domestic market from a variety of fish, including shark, croaker, sea eel and lizard fish, but the product destined for the American market is usually made from Pacific pollock (Theragra charcogramma), a species of the cod family but much more plentiful and cheaper than cod. | | | Some also say surimi foods are saltier and more "seafoody" in flavor than the real thing; others complain of an off-taste or a slightly sweet flavor. |
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http://www.findarticles.com/p/articles/mi_m1370/is_v19/ai_3710222
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| | surimi Definition in the Food Dictionary at Epicurious.com |
| | Surimi (which is sometimes simply labeled "imitation crabmeat," "imitation lobster," etc.) is best when used as an ingredient in salads, casseroles and soups. | | | is also beginning to be used for surimi but its flesh is so soft that it requires the addition of egg whites and potatoes to be firm enough for processing. | | | Surimi is available in the refrigerator or freezer section of most supermarkets. |
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http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=4823
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| | AgExporter: Fishing for exports? Try surimi in France - Brief Article |
| | Much of that surimi was made in a decidedly non-dietary fashion to make meals fast and snacks speedy In fact, a quarter of France's surimi buyers surveyed said they use it as a between-in meal snack. | | | Beyond its healthy aspects, surimi appeals because it is a snack that is as easy to carry and store as it is healthy. | | | The recipe was simple enough: fish fillets were crumbled, rinsed in fresh water, salted and shaped into little cakes that were steam-cooked. |
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http://www.findarticles.com/p/articles/mi_m3723/is_12_13/ai_82886172
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| | THE REGULATORS |
| | Surimi is commonly found in cold seafood salad and is also used to imitate the texture and flavor of crab, scallops and lobster. | | | But the biggest battle was over calling surimi not "surimi" but "fish protein" on the label. | | | Part of the industry's appeal for labeling relief was stressing to the FDA that surimi is unrecognizable as fish flesh because the main component of it is "a washed, dehydrated slurry, devoid of color, odor, texture and taste." |
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http://www.unc.edu/courses/pre2000fall/padm223/surimi9-24.html
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| | Food |
| | Surimi's texture tends toward slightly rubbery and its taste is a tad salty-sweet. | | | Surimi seafood is sometimes called imitation crab meat (the spelling krab is an indication it is surimi), but it's also available in lobster and scallop flavors. | | | In medium bowl, combine surimi, celery, onion, mayonnaise, lemon juice, mustard, salt and cayenne. |
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http://www.sunnews.com/food/food1998/food030598.htm
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| | Surimi all information Center |
| | Surimi in brief is a fish minced meat that has been leached by washing with water then mixed with sugar and other additives then frozen. | | | Surimi produced with skinless Alaska Pollack, a lean, mild-tasting white fish from the cod family, but in Southeast Asia use slightly different fish. | | | The Surimi blocks is a by product for food processor company, in which the Surimi blocks will be process and shaped to look like imitates products such as the well known imitation crab meat, fish ball and so on. |
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http://www.surimithailand.com/Surumi.html
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| | surrec060300 |
| | But surimi mock crab is to real crabmeat what bologna is to roast beef. | | | Surimi (pronounced sir-REE-mee) seafood is a Japanese term applied to a category of processed minced fish. | | | That means it's a fish paste usually made from Alaska pollock, a mild white fish, which includes small quantities of salt, sugar and/or sorbitol to flavor and protect the texture of the product during storage. |
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http://www.cincypost.com/living/2000/surec060300.html
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| | FDA/ORA CPG 7108.16 |
| | Surimi is minced fish meat (usually pollock) which has been washed to remove fat and undesirable matters (such as blood, pigments, and odorous substances), and mixed with cryoprotectants (such as sugar and/or sorbitol for a good frozen shelf life). | | | In formulating finished seafood products, surimi is thawed and blended with other ingredients and additives such as natural shellfish meat, and/or shellfish flavoring, salt, water, and starch and/or egg white; and processed by heat for making fibrous, flake, chunk, and composite-molded consumer products. | | | All other ingredients present must also be declared in descending order of predominance. |
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http://www.fda.gov/ora/compliance_ref/cpg/cpgfod/cpg540-700.html
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| | [No title] |
| | Consequently, the petition contends that it is impracticable for manufacturers of surimi and surimi-containing foods to comply with the existing ingredient labeling regulations and that an exception in the form of ``and/or'' labeling is warranted. | | | Consequently, the agency tentatively concludes that the existing ingredient labeling requirements are impracticable for the declaration of the fish ingredient in surimi and surimi-containing foods. | | | Background ``Surimi'' is a fish protein product made from minced fish meat that has been washed to remove fat, blood, pigments, odorous and other undesirable substances and that has been mixed with cryoprotectants such as sugar or sorbitol to prevent freezer burn (Ref. 1). |
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http://www.fda.gov/ohrms/dockets/98fr/040999a.txt
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| | Kingfisher - Surimi |
| | The surimi is then extruded to produce minced crabsticks, or pressed into thin sheets, which are then layered and cut to produce salad mix, or rolled to produce filament style crabsticks. | | | In it's raw state, surimi is a fish paste, which has no flavour or odour, and is an off-white colour. | | | Also known as salad mix and crabsticks, imitation crabmeat is processed from carefully selected minced white fish, or surimi, and mixed with wheat starch and egg white. |
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http://www.kingfisher.co.nz/surimi.html
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| | Body |
| | The raw surimi is ground with salt and other ingredients, then extruded, fiberised or composite molded depending upon the final products and finally heated to set the shape, develop the texture and pasteurize the products. | | | Surimi is the Japanese term for minced fish. | | | When minced fish is water washed to remove water soluble components and fats it becomes raw surimi. |
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http://www.nabard.org/whats/surimi.htm
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| | N101 Surimi |
| | Different brands of surimi have varying flavors; try a few brands to find the ones you like best. | | | To thaw slowly, unwrap, place surimi in a pan, cover, and leave for 24 hours in the refrigerator. | | | When buying thawed surimi, check its smell; it shouldn’t smell sour or stale. |
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http://www.n101.com/Static/HNs/Food_Guide/Surimi.htm
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| | Surimi (artificial crab meat) Salad Recipe |
| | Could also be served in a wine glass with shredded lettuce in the bottom. | | | Artificial crab (Surimi) is quite tasty and can be found in most stores now. | | | You are Here: Home > Surimi (artificial crab meat) Salad Recipe |
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http://www.recipezaar.com/11325
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| | Do Unto Others Project-Church of the Science of God |
| | I shred the surimi, chop some daikon radish, mix it with Japanese-style mayonnaise and top it with radish sprouts.” Crab-flavored seafood products were first imported to the United States in the late 1970s, and they have slowly gained acceptance and fans. | | | After the blocks of raw fish are reprocessed, flavored with crab-based extract and fully cooked, it is called “surimi seafood.&; Surimi is also made into products that imitate shrimp, lobster and scallops. | | | At a great many sushi bars, inside the California roll, crab-flavored surimi seafood is the circle of white, slightly chewy fiber meat next to the avocado, cucumber and fish roe. |
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http://www.dountoothers.org/notcrab.html
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| | Icicle Seafoods, Inc. - Products - Surimi |
| | Surimi Seafood is pre-cooked, ready-to-serve chilled or can be heated and used as an ingredient in hot dishes. | | | Surimi Seafood is typically processed from white fish including Alaska Pollock, Pacific Whiting and Pacific Cod. | | | It is low in calories and cholesterol and since it readily accepts added ingredients, it can resemble an assortment of shellfish products. |
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http://www.icicleseafoods.com/products/surimi
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| | Alaska Fisheries Development Foundation |
| | Pilot-scale surimi processing system established in Dutch Harbor. | | | Selected Royal Alaskan Seafoods' Dutch Harbor facility to be the first US surimi producer. | | | It started a project to enhance fish waste processing technology, a successful effort to get USDA approval for surimi as an ingredient in meat products, and began the first of a number of flatfish demonstration projects. |
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http://www.afdf.org/afdf_history.html
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| | 51A-3 Post-pasteurization color and texture models for surimi seafood |
| | The two attributes, color and texture, are the most important organoleptic characteristics for surimi seafood. | | | The project was divided into two parts: heat transfer, and color and texture. | | | The longer pasteurization the larger extent of detrimental changes to both color and texture. |
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http://ift.confex.com/ift/2000/techprogram/paper_2467.htm
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| | Surimi Soup w/Cilantro Paste |
| | Remove the soup from the heat and stir in the lime juice and soy sauce. | | | Add the surimi and cook, stirring, for 2-4 minutes, until warmed through. | | | Add the tomatoes, 1 cup of the cabbage, shredded surimi, and the heated surimi, and garlic. |
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http://www.jewishfood-list.com/recipes/soups/surimisoup01.html
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| | 73F-12 Chemical characterization of surimi from Brazilian southeast coast fishes |
| | Traditional processing manufactures are being modified or replaced by surimi as raw material for preparations, bringing the development of new products including sausages, hamburgers, jerks, pastas, seafood analogs, such as shrimp, crab, legs, scallop. | | | Chemical characterization of surimi from Brazilian southeast coast fishes | | | Low-valued seafood products (varieties of pelagic, demersal fish species), which are most frequently underexploited, are the main raw materials for surimi. |
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http://ift.confex.com/ift/2001/techprogram/paper_8612.htm
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| | Department of Justice, State of Oregon - Media Releases |
| | Individual fishing boats harvest hake and deliver it to the plant where it is processed into a variety of products including imitation crab. | | | Bycatch are other fish that are brought up in the nets when whiting is harvested. | | | These unusable fish are known as "weighback." Weighback is defined by administrative rule as fish of no commercial value. |
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http://www.doj.state.or.us/releases/rel080702b.htm
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| | Roasted Potato Surimi Salad Recipe - Japanese Salad Recipes |
| | Roasted Potato Surimi Salad Recipe - Japanese Salad Recipes | | | Let cool, then combine in a bowl with the surimi, eggs, celery, green onion, red pepper and parsley. | | | For the dressing, combine the remaining ingredients in another bowl and stir well. |
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http://recipes.epicurean.com/recipe/226/roasted-potato-surimi-salad.html
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| | Surimi Frittata with Mushrooms and Asparagus |
| | The Photo shows more cheese than we used. | | | I think of surimi as a food in it's own right instead of a substitute for crab or lobster. | | | 2 ounces surimi seafood -- chopped or shredded (1/4 cup) |
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http://home.earthlink.net/~kitpath/kitchen/Matters/Surimi-Frittata.htm
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| | Surimi Shells Recipe |
| | Add surimi and pasta, cook just until surimi is hot. | | | Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. | | | You are Here: Home > Surimi Shells Recipe |
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http://www.recipezaar.com/68674
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| | Surimi Pitas |
| | Split each pita carefully around top edge of bread, about one-third of the circumference of the bread. | | | Insert lettuce leaf in pita and fill with 1/2 cup surimi mixture. |
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http://www.valentinas.com/fish/fis30.html
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| | Home |
| | Zaloom Marketing is the largest direct importer of High Quality Surimi Seafood from Asia to America. | | | We import from only the best quality producers in Asia. | | | Value added seafoods: imitation breaded scallops, imitation breaded crab claws, sushi products, sushi sticks, imitation crab shreds, minced sticks, filament sticks, imitation shrimp, imitation lobster, and much more! |
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http://www.surimiseafood.com
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| | Surimi (from fish processing) -- Encyclopædia Britannica |
| | When the surimi was combined with other ingredients, mixed or kneaded, and steamed, various fish gel products called kamaboko (fish cakes) were produced and sold as neriseihin (kneaded… | | | More from Britannica on "Surimi (from fish processing)"... | | | More results on "Surimi (from fish processing)" when you join. |
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http://www.britannica.com/eb/article?tocId=50305
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| | [No title] |
| | Catfish surimi has a mild fish taste, but in the consumer's mind the color is not consistent with what they expect in fish products such as fish sticks or in processed fish patties, Gurry said. | | | "By whitening the surimi, using trace amounts of titanium dioxide, I was able to create a desirable value-added product for consumers, unlike the grayish-colored surimi that would usually be undesirable and have no market potential," Gurry said. | | | Naturally gray in color, surimi is prepared from meat recovered from the frame of catfish after the fillets are removed. |
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http://appl003.lsu.edu/UNV002.NSF/(NoteID)/E60D898FBB881697862568E0004E9207?OpenDocument
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| | FIS.com |
| | The company "is direct heir to a long tradition of cod fishing off Newfoundland", history that "combines trading expertise with a constant concern for technological innovation". | | | The process begins on board the Joseph Roty II, which is the only European factory ship that is equipped to produce surimi. | | | Cod and haddock fillets, along with Guyana shrimps and boreal prawns are some of the other products that Comapêche catches and are processed with the same quality and dedication with which they prepare Atlantic surimi. |
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http://www.fis.com/fis/techno/newtechno.asp?id=7252&l=e&ndb=1
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| | Greek-Style Alaska Surimi Seafood Pita - Recipes - Sysco Corporation |
| | For each serving, layer 1 ounce cucumber-onion mixture, 1 tablespooon tomato and 2 ounces surimi down center of pita; sprinkle with 1 teaspoon feta cheese. | | | SYSCO Home > Customers > Recipes > Lunch Entree Recipes > Greek-Style Alaska Surimi Seafood Pita | | | Greek-Style Alaska Surimi Seafood Pita - Recipes - Sysco Corporation |
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http://www.sysco.com/recipes/recipepage.asp?recipeid=465&mealtypeid=3
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| | OSU Seafood Research Lab |
| | In addition, the study to upgrade surimi processing waste to food (fish sauce) through fermentation and enzymatic degradation was conducted with the Sea Grant's support. | | | A number of grants and gifts from private industry (surimi, surimi seafood, and ingredients) enabled me to conduct these studies. | | | Fish sauce research has become a major field along with surimi and surimi seafood research. |
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http://osuseafoodlab.oregonstate.edu/seafoodlab/faculty.htm
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| | May 00 HMSC News |
| | The 8th Annual OSU Surimi Technology School was held in Astoria between April 11-13. | | | Topics taught during the school were Surimi Chemistry, Surimi Microbiology, Acid-aided Surimi Manufacturing, Technology in Surimi Freezing, Rheology and Texture, Surimi Processing and Waste Management, Ingredient Technology, HACCP, Colors in Surimi and Surimi Seafood, Surimi Seafood Flavors, Surimi Seafood: Product, Market, and | | | It was the biggest one with 125 people from Oregon, Washington, Alaska - but also from France, Ireland, Iceland, Uruguay, Denmark, Korea, Japan, Malaysia, Latvia, and India. |
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http://hmsc.oregonstate.edu/info/newsletter/nws05_00
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| | Cochineal - Wikipedia, the free encyclopedia |
| | Together with ammonium carmine they can be found in meat, sausages, processed poultry products (meat products cannot be coloured in the United States), surimi, marinades, alcoholic drinks, bakery products and toppings, biscuits, desserts, icings, pie fillings, jams, preserves, gelatin desserts, juice beverages, varieties of cheddar cheese and other dairy products, sauces and sweets. | | | The water-soluble form is used in alcoholic drinks with calcium carmine; the insoluble form is used in a wider variety of products. |
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http://en.wikipedia.org/wiki/Cochineal
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| | Books - Livres - Libros |
| | They prepare many kinds of foods from surimi by adding different flavors and ingredients and cooking the mixture in different ways. | | | The Japanese have eaten foods based on surimi, a refined fish protein product, for centuries. | | | More recently, a new type of surimi-based product has been created which has the appearance and taste of shellfish. |
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http://www.fao.org/docrep/U9920t/u9920t0h.htm
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| | Cooks.com - Recipes - Surimi |
| | Martin Yan, the master of Chinese cuisine, takes the culinary curious on a fantastic gustatory tour of the streets... | | | Cook pasta according to package directions in large saucepan. | | | Results 1 - 10 of 10 for surimi. |
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http://www.cooks.com/rec/search/0,1-0,surimi,FF.html
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| | NOAA Fisheries--Harvesting and Processing of Arrowtooth Flounder |
| | Arrowtooth flounder can be harvested, processed and transported to the consumer without softening, if no temperature abuse occurs. | | | However, it contains endogenous protease(s) that cause the flesh, when not cooked correctly, to turn into an unappetizing mush. | | | The approach and evaluation of test batches suggested that both beef plasma protein and a potato-derived inhibitor were moderately effective and resulted in a surimi, from which was believed, crab analogs could be manufactured. |
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http://www.nmfs.noaa.gov/mb/sk/saltonstallken/arrowtooth.htm
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| | Finfish and Shellfish Products - Nutritional Information - eLook.org |
| | Crustaceans, shrimp, mixed species, cooked, breaded and fried | | | Crustaceans, spiny lobster, mixed species, cooked, moist heat | | | Crustaceans, shrimp, mixed species, imitation, made from surimi |
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http://www.elook.org/nutrition/shellfish
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| | Surimi and Surimi Seafood, 2nd edition edited by Jae W. Park |
| | Building on the foundation of the first edition Surimi and Surimi Seafood Second Edition covers the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color. | | | Reviews the rheology and texture of surimi gels | | | Surimi and Surimi Seafood Second Edition covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients. |
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http://www.vonl.com/chips/surimi2.htm
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| | Surimi.co.uk ... Try our great Surimi (Prawnies) at your event |
| | The product is Surimi (Prawnies) cooked to perfection in Garlic and Lemon and served out of large Paella pans. | | | We have been involved in the show circuit for over 20 years and in that time have built strong and long-term relationships with organiser's of all sorts of events. | | | Our main product we sell or promote is Surimi (Prawnies). |
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http://www.surimi.co.uk
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| | Mediterranean Surimi-Orzo Salad - Recipes - Sysco Corporation |
| | In a separate bowl or blender, whisk olive oil, vinegar, mustard, seasoning and salt to create dressing. | | | SYSCO Imperial/McMcCormick dried Italian seasoning, Herbes de Provence or tarragon | | | In a large bowl, combine orzo, surimi, olives, tomatoes and green onions. |
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http://www.sysco.com/recipes/recipepage.asp?recipeid=280&mealtypeid=3
(87 words)
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| | Icicle Seafoods, Inc. - Locations - Bellingham, Washington |
| | In this web site, you will find information on the Surimi Products Plant and the City of Bellingham. | | | It is a food manufacturing plant that uses surimi (fish protein) and other ingredients to manufacture surimi seafood products. | | | Unlike other plants within Icicle Seafoods, Inc. the Surimi Products Plant is not a fish processing plant. |
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http://www.icicleseafoods.com/locations/bhm
(1177 words)
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