Traditional Chinese Fruity surimi preparation: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Fruity surimi preparation. 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 1594 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Fruity surimi productsAdd oranges, grapes, peaches and other fruits to minced livestock and fish meat to make flavored foods.In the past, this type of food was made by adding juice, fruit pulp or synthetic fruit flavors to minced animal and fish meat. However, when a large amount of juice is added, the protein will change due to the pH effect of the juice, resulting in a reduced food taste, color change, and poor storage stability of the product. On the contrary, if the addition amount of juice, etc. is reduced, the flavor of the product will be insufficient. …

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