SURIMI IS AVAILABLE Separation technology in surimi ... technology in surimi manufacturing Yields...
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SURIMI IS AVAILABLE in a wide variety of colours and flavours to match just about anything, and products are being further developed in response to current market demands for low-fat, low-calorie foods. During manufacture there is a loss of meat fibre, but German company Flottweg says that modern separation technology is the answer to this problem. Surimi is a seafood product based on fish protein. It is nearly entirely free of odour or flavour, and has a high water and protein content. These properties make it the perfect raw material for industrial processing to make many different products. The manufacture of surimi primarily starts with Alaskan pollock. The fish is deboned, chopped and washed in water with added salt. The result is a fish broth that is then screened and pressed in a screw press. By adding sorbite and phosphates, the pressed fish material takes on a viscous texture and can bind relatively large amounts of water. After water is added, a raw material results that is rich in water and protein. WASHING Before reaching the end product, surimi goes through different washing phases. In plants of average size, on average 30m³ of water per hour is required for these washing phases. And meat fibres are also lost during washing. The solid portion runs to about 0.25% of the total by weight. When it's calculated out, that means a loss of dried fish fibres of 75kg per hour. In all, about 210kg of surimi per hour is lost. To counteract the loss of fibres, modern separation technology with a centrifuge is an ideal solution. The decanters used are suitable both for the dewatering of surimi as well as for the clarification of surimi press water. Flottweg claims that the results are outstanding – yields from the manu- facture of surimi have been increased by up to 50% since the use of the first decanters in the 1980's. At a volume of washing water of 30m³ per hour, just a single decanter centrifuge can recover up to 924,000kg of surimi per year, which means that when the costs of purchase, personnel, energy, and maintenance are considered, the purchase can be amortised in less than six months. July 2015 www.worldfishing.net 13 PROCESSING & FISH HANDLING For more unique news and analysis go to www.worldfishing.net/news FLOTTWEG DECANTER processing surimi PROCESS CYCLE of surimi SURIMI Richan Netting MFG Co., Ltd. WWW.RICHAN.CN See us at Danfish 7-9 October 2015 Stand No. 910 Separation technology in surimi manufacturing ● Yields from the manufacture of surimi have been increased by up to 50% since the use of the first decanters in the 1980
Transcript of SURIMI IS AVAILABLE Separation technology in surimi ... technology in surimi manufacturing Yields...
SURIMI IS AVAILABLE in a wide varietyof colours and flavours to match justabout anything, and products are beingfurther developed in response tocurrent market demands for low-fat,low-calorie foods.
During manufacture there is a loss of meat fibre, but German companyFlottweg says that modern separationtechnology is the answer to thisproblem.
Surimi is a seafood product based onfish protein. It is nearly entirely free ofodour or flavour, and has a high waterand protein content. These propertiesmake it the perfect raw material forindustrial processing to make manydifferent products.
The manufacture of surimi primarilystarts with Alaskan pollock. The fish isdeboned, chopped and washed inwater with added salt. The result is afish broth that is then screened andpressed in a screw press.
By adding sorbite and phosphates,the pressed fish material takes on aviscous texture and can bind relativelylarge amounts of water. After water isadded, a raw material results that isrich in water and protein.
WASHINGBefore reaching the end product, surimigoes through different washing phases.In plants of average size, on average30m³ of water per hour is required forthese washing phases. And meat fibresare also lost during washing. The solid
portion runs to about 0.25% of the totalby weight. When it's calculated out,that means a loss of dried fish fibres of75kg per hour. In all, about 210kg ofsurimi per hour is lost.
To counteract the loss of fibres,modern separation technology with a
centrifuge is an ideal solution. Thedecanters used are suitable both forthe dewatering of surimi as well as forthe clarification of surimi press water.
Flottweg claims that the results areoutstanding – yields from the manu-facture of surimi have been increasedby up to 50% since the use of the firstdecanters in the 1980's. At a volume ofwashing water of 30m³ per hour, just asingle decanter centrifuge can recoverup to 924,000kg of surimi per year,which means that when the costs ofpurchase, personnel, energy, andmaintenance are considered, thepurchase can be amortised in less thansix months.
July 2015 www.worldfishing.net 13
PROCESSING & FISH HANDLINGFor more unique news and analysis go to www.worldfishing.net/news
FLOTTWEG DECANTER processing surimi
PROCESS CYCLE of surimi
SURIMI
Richan NettingMFG Co., Ltd.
WWW.RICHAN.CN
See us at Danfish
7-9 October 2015
Stand No. 910
Separation technologyin surimi manufacturing
● Yields from themanufacture ofsurimi have beenincreased by up to 50% since theuse of the firstdecanters in the 1980
