Traditional Chinese Surimi: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Surimi. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 8725 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
SurimiIn recent years, due to changes in the data situation, the proportion of small trash fish and low-value fish has increased, often resulting in extreme waste due to untimely processing.A new type of aquatic food, surimi products, is made from fish meat as raw material. The fish meat is crushed, salt, auxiliary raw materials, etc. are added to beat it into a viscous fish paste, which is then reshaped and heated to become an elastic gel. Such products include fish balls, fish cakes, fish sausages, fish rolls, etc. Because it is easy to prepare, tender and delicious, and durable for storage, it is quite suitable for urban consumption. This type of product can be manufactured in large-scale factories or hand-made at home. It can increase the economic value of low-value fish and be accepted by the people, so it is a promising aquatic product.Japan can be called an advanced country in the development of surimi products. Due to solving the technical problem of making low-value fish pollock, Japan's surimi manufacturing technology has developed rapidly. There are many varieties of surimi products, each with its own style. It is the largest industry in the aquatic products processing industry.Surimi products also have a long history in our country, and traditional products such as fish balls and fish floss are deeply loved by the people.Biochemical Principles The main feature of surimi products is that it has a certain elastic structure. The fundamental factor in the formation of elasticity is the myoglobulin present in the fish meat.After washing and removing the minced fish meat, add 2 …
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