Surimi

Surimi (Japaneseすり身, of the ground meat) is a solid mass of minced fish. About 900 years ago, was discovered in Japan that chopped fish, cooked with sugar and gelled, is more durable by this treatment. The word originally refers to the manufacturing process; in Europe is understood as surimi crab meat imitation usually prepared therefrom.

PREPARATION AND USE

Surimi from 1959 plays a role in the food industry. The fresh fish caught is not prepared right on the lake, but mixed with humectants such as polydextrose, sorbitol and polyphosphates frozen raw and processed later. Today used as a starting material, especially not directly marketable species of fish (lean fish) and krill.

The freed of skin, bones and shells, crushed and repeatedly washed and therefore almost tasteless mass, for example, with egg white, starch, oil, sugar, salt, flavor enhancer and sorbitol solidified with the aid of heat and flavored and colored according to their use. If the product is offered as surimi, it is enriched with cancer aroma and outside -orange with red pepper extract or dye or dyed pink. The shape is mostly finger thick and straight and is also used as an ingredient for sushi. As for imitation crab and shrimp surimi is similar to cooked, but shaped differently and is part of many meals, the "seafood " included. With squid residues and algae extracts mixed, shaped into rings and breaded, surimi is offered as a substitute for squid. Unlike flavored it can be used for example as sausage also in meat products.

A traditional Japanese form of surimi is called kamaboko.

Mandatory declaration

In Germany you have to avoid confusion, the presence of surimi already made ​​in the product declaration ( for example, " seafood mix with surimi " ), an indication only in the list of ingredients is not enough. The Hamburg Federal Research Centre for Fisheries found in 1994 in seven out of ten shrimp meat samples undeklariertes surimi. The Administrative Court of Baden -Württemberg has ruled in a judgment of 11 February 2010 (Case No. 9 S 1130/ 08), that in the name of a seafood mixture, a surimi - share of 20 % must be mentioned.