Processing Technology for Frozen Surimi And Its Processed Products
(College of Food Science)
Frozen surimi and its processed products are of highly proteinous food with excellent quality, rich nutrition and convenience of its kind. Since the mid of 1980s, in the process of frozen surimi production we have settled the issue to avoid protein denaturation during freezing by screening out a proper formulation of anti-cryogenic agent and also by and large resolved the problem of inherent earthy smell of freshwater fish meat that has impacted the development of freshwater fish surimi industry for a long time. For the assurance of high quality surimi production we have accumulated critical technical parameters of heating time and temperature for various species of fish processed to surimi product.