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Learning about make KAMABOKO
Define of KAMABOKO
Contents
Definition by the guidepost in hygiene of ministry of health, labour And welfare
Surimi-based products have been made with fish fresh, by adding seasoning agent, additive and Other ingredients, through the process of seasoning, grilling, boiling and frying, smoking,etc. and currently the following products can be available.
Definition and Classification
Steaming
Kamaboko, Imitation crab stick, Narutomaki
Grilling
Chikuwa, Sasakama, Datemaki
Boiling
Hanpen, Tsumire, narutomaki
Frying
Satsuma-age
Smoking
Fishsausage
Standard criteria based on the food sanitation law
| Germ Standard | Coliform group:Negative(except fish meat, surimi) |
| Physico-chemical standard | Silver nitrite: Less than 0.05g/Kg(fish meat ham, fish meat sausage only) |
| Preservation standard | Preserved under 10℃(fish meat ham, sausage and specially packed fish paste) The product sterilized for 4 minutes at 120℃ after packing in air-tight container and the product of having Less than pH5.5 or water activity 0.94 are expected. Frozen product must be preserved at less than -15℃. |
| Others | A separate manufacturing standard is available. |
An example of autonomy standard
Gem standard
| Item | Standard |
|---|---|
| Viable cell count | Less than1.0×103/g |
| Coliform group | Negative |
| Staphylococcus | Negative |
| Salmonella | Negative |
| Vibrio parahaemolyticus | Negative |
Phyco-chemical standard
| Item | Standard |
|---|---|
| Coloring agent | Limited to the item designated by our company |
| Sweetening | Saccharin, saccharin Na is prohibited. |
| Preservative | Less than 2g/Kg of sorbic acid |
| Sterlizing agent | Peroxide should never be detected |
| Acid value | Less than 3.0(for frying products) |
| Peroxide value | Less than 30.0 |
Remark
Occasionally, they might designate surimi in which phosphate is not included.
It is necessary to ensure the usable food additive.