|
Surimi refers to both a process of mincing, steaming,
then shaping the flesh of
fish or
poultry and in North America as products produced from this process
when fish is used. The resulting product has the texture as if it was a
whole natural product. The process was developed in
Japan 700 years ago and is used in the making of
kamaboko.
Surimi is useful because it allows the manufacturer to make a lower
quality protein, such as minced Pollock, imitate the texture and taste of
a higher quality product such as
lobster tail. The resulting Surimi products, depending on the type of
fish used in the process, are typically tasteless so they must be
flavored, and contain 0-4 grams of
Fat with 0-1 grams of
cholesterol while still yielding 6-30 grams of
protein per serving.
Typically Surimi products have been in imitation of other seafood
products, such as
crab, however several companies do produce Surimi sausages,
lunchmeats, hams, and burgers a couple of example include: Salmolux Salmon
burgers, Seapack Surimi Ham, SeaPack Surimi Salami, and Seapack Surimi
Rolls. A patent was issued for the process of making even higher quality
proteins from fish such as in the making of Imitation Steak from Surimi.
The Surimi process is also used in the making of
turkey products. It is employed in making products such as turkey
burgers, turkey brats, turkey sausage, turkey pastrami, turkey franks,
turkey loafs and turkey salami.
|
