Separation technology in surimi manufacturing
Surimi is available in a wide variety of colours and flavours to match just about anything, and products are being further developed in response to current market demands for low-fat, low-calorie foods.
The manufacture of surimi primarily starts with Alaskan pollock. The fish is deboned, chopped and washed in water with added salt. The result is a fish broth that is then screened and pressed in a screw press. By adding sorbite and phosphates, the pressed fish material takes on a viscous texture and can bind relatively large amounts of water. After water is added, a raw material results that is rich in water and protein.
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