Surimi Base Product part 1

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Surimi Base Productpart 1
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Surimi (??)

• Definitionwas a Japanese term denoting the
  ground fish meat paste formed during the
  manufacturing process of the traditional Japanese
  surimi-based product "kamaboko."
• However, surimi is at present known as a wet
  concentrate of the proteins of fish muscle, that
  is mechanically deboned, water-washed fish flesh.

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• After the minced fish is water-washed to remove
  fat and water-soluble components, it becomes raw
  surimi (???).
• This raw surimi is a wet concentrate of the
  myofibrillar proteins of fish and possesses
  enhanced gel forming, water-holding, fat-binding,
  and other functional properties relative to
  minced fish.

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• When fish flesh is separated from bones and skin
  (usually mechanically), it is called minced fish
  (???).

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• When the raw surimi is mixed with cryoprotectants
  such as sugars or sugar alcohols and quick-frozen
  into a block form, frozen surimi (????) is
  manufactured.
• Because frozen surimi is produced in compact
  blocks, it is conveniently and economically
  transported, stored, and handled. These
  characterics, in addition to its long shelf life,
  have made frozen surimi the preferred from of
  handling surimi, such that today the term
  surimi generally refers to frozen surimi.

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• In order to manufacture surimi-base products
  (???), the raw or frozen surimi is ground with
  salt and ingredients, then extruded, fiberized,
  or composite-molded depending upon the form of
  final product desires, and finally heated to set
  the shape, develop the texture, and pasteurize
  the product.

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• Kamaboko (??) is a generic Japanese term
  denoting a range of traditional surimi-base
  products.
• One of these, the half-cylinder mounted on a wood
  plate and heated, is specifically term
  kamaboko, while other kamaboko products
  wouldinclude the tubular, broiled chikuwa,
  deep-fat fried satsumage, and other froms.

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?????

• ????????????????????
• ???????????????????
• ??????

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1. ????
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1.1. ?????

• ????????????,?60?????,?????????????,?????,????????
  
• ????????,??????????????????????????????,???????,??
  ???,??????,??????

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• ????2-3 NaCl???,???,????????,???????????
• ???????????(actin-filament)???????(myosin-filament
  )????????????,??????????(actomyosin)
  ????,????0.5-0.8?,????????????,????????,??????????
  ?,????????????,?????????????,?????????

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?(ashi)

• ????????????????????,????????????
• ???????,????????????????

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1.2. ?????
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1.2. ?????

• ??????50????,??60???????????
• 50???????????,??????????,60??????,??????????,?????
  ????????
• ?50????????????,???????60?????????,????????,?60-7
  0??,?????
• ?50???????????????,?90???????,??????
  90??????????,????60????????,??? "?"??????????

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1.2. ?????

• ??????,????????50??????,????????????????,???50????
  ???,???60???,????????????????????????????(Setting)
  ,???????(????,Modori)?
• ??????????????????,???(Filament)??????????????,???
  ???????????????????????????????????,??????????????
  ?,????????????

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1.2. ?????

• ??????????????????????????????????,????????
• ????????????,????????????,????????????,???????????
  ??????????????,????????????????,??????????????????
  ???????,???????????,?????????????????

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1.2. ?????

• ?????????????????,?70??????????????????????60-70?
  ??????,50?????????????
• ??????????????????????????????,??????????????????
  ??????????,??????????????????????,??????????,?????
  ?????????
• ????????????????,?????????????????????(Myosin)???