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.
Kamaboko, Imitation crab stick, Narutomaki
Chikuwa, Sasakama, Datemaki
Hanpen, Tsumire, narutomaki
|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.|
|Viable cell count||Less than1.0×103/g|
|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|
Occasionally, they might designate surimi in which phosphate is not included.
It is necessary to ensure the usable food additive.