Surimi Processing Using Polycatch Fish And: Traditional Chinese Recipe

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In short: Traditional Chinese Surimi processing using polycatch fish and: Traditional Production Process & Complete Practical Guide. 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 3496 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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Processing of surimi products using polycatch fish and shellfishSurimi food can make full use of polyacquisition surface fish and polyacquisition bottom fish, shellfish, and crustaceans. The processed surimi food solves the problems of color, odor, pH value reduction, residual fat deterioration and other problems that occur when using these raw materials to produce surimi food by other methods. The products produced are of good quality, with good taste and flavor.Preparation method Take the meat of each edible part from fish and shellfish, and then add 5 …

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