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SURIMI: A MULTI-PURPOSE FISH PASTE.

LE SURIMI : LA PATE DE POISSON A TOUT FAIRE.

Type of article: Article

Summary

THE DIFFICULTIES OF THE FISH MARKET LED RESEARCH WORKERS AND MANUFACTURERS TO MAKE DIFFERENT PRODUCTS SUCH AS SURIMI, A FISH PASTE LONG SINCE KNOWN AND CONSUMED IN JAPAN. THIS PASTE IS OBTAINED BY WASHING, GRINDING, ADDING SALT (FOR GELLING), INCORPORATING VARIOUS ADDITIVES AND FREEZING. THERE ARE SEVERAL CLASSES OF SURIMI DEFINED AFTER QUALITY CRITERIA. SURIMI IS THE RAW MATERIAL PROCESSED IN DIFFERENT WAYS FOR THE PREPARATION OF SUBSTITUTES OR KAMABOKOS, SUCH AS CRAB LEGS, SCALLOPS, ETC. J L.

Details

  • Original title: LE SURIMI : LA PATE DE POISSON A TOUT FAIRE.
  • Record ID : 1987-1052
  • Languages: French
  • Source: Rev. gén. Froid - vol. 76 - n. 7-8
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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