Surimi Processing

Surimi processing is a meticulous procedure that transforms fish into a versatile protein base through the following steps:
1. Fish Preparation:
Fish are categorized by size and then undergo a thorough cleaning process, including the removal of heads, viscera, skin, and bones. The fish are then filleted, and the fillets may be processed through a meat separator or deboner.

2. Mincing:
The cleaned fish fillets are minced, and any remaining bones are mechanically removed to ensure a pure product.

3. Washing:
The minced fish is washed multiple times (typically 2-3 cycles) with a ratio of mince to water of 1:3 to eliminate impurities like blood and fat.

4. Refining:
Any residual waste or small bones are discarded to refine the surimi.

5. Dewatering:
The washed mince is dewatered using methods such as manual presses, nylon mesh bags, centrifugation, or screw presses to reach the ideal moisture content of 80-84%.

6. Adding Cryoprotectants:
Cryoprotectants are mixed in to protect the surimi during freezing.

7. Packaging:
The surimi is packaged in a manner that preserves its quality.

8. Freezing:
Finally, the surimi is frozen, stabilizing its shelf life for future use in various culinary applications.