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Surimi: benefit and harm

Surimi: benefit and harm

Surimi is a unique product, the home of which is Japan.In translation, this word means "chopped fish fillets".

Actually, surimi can be called a semi-finished product, as it is prepared minced meat from white fish or shrimp meat.It has a thick consistency and almost does not smell.Surimi is often used to simulate seafood dishes, adding spices, dyes and flavors to the bulk of the food.The most popular product from this stuffing are crab sticks, which we buy in supermarkets.

Interesting! The first written references to surimi were revealed in 1100.The Japanese noticed that if the meat of white fish is frozen, chopped and wrung out strongly, a plastic, homogeneous mass with a gentle, sweet taste will turn out.

Thus, experimenting with the form and seasonings, invented more and more dishes from surimi.The stuffing rolled in flat cakes and fried in vegetable oil, molded from it balls and boiled in rice milk, added ground meat of fish in baking.

Surimi production process

The process of production of surimi Few people know that not all slaves, but only oceanic, specific breeds are suitable for the preparation of surimi.Fish meat should be white in color and have a minimum fat content.The best option is mackerel, pollock, hake, putasu.

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Surimi is basically a concentrated protein from fish meat, obtained by the method of purifying fresh fillets from blood, fat and enzymes.

Many Russians are skeptical about this product, believing that surimi stuffing is made from fish waste.In fact, the technological process of production consists of several important stages, without which surimi is not allowed for sale.

At the first stage freshly caught fish enters the cutting shop, where the bite of the bones and skins are put on.Next, the meat is thoroughly washed, and then finely ground.

The penultimate stage is pressing.Here, minced meat is pressed to make a dense mass.At the very end, surimi is sent to the chamber of shock freezing.This is necessary to ensure that during transportation the product does not lose its nutritional properties.

nutritional properties and energy content of surimi

Nutritional value of 100 g:

  • Caloric content: 99 kcal Protein
  • : 15.18 g
  • Fat: 0.9g Carbohydrate
  • : 6.86 g

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  • Water: 76.34 g
  • Ash: 0.72 g


  • Vitamin A: 20 mcg Retinol
  • : 0.02 mg Vitamin B1
  • thiamine:
  • 0.02 mg Vitamin B2, riboflavin: 0.021 mg
  • Vitamin B5, pantothenic:
  • 0.07 mg Vitamin B6, pirioxine:
  • 0.03 mg vitamin B9, folate 2
  • mcg Vitamin B12, cobalamin: 1.6 ug
  • Vitamin E, alpha tocopherol: 0.63 mg
  • Vitamin K, phylloquinone: 0.1 ug
  • Vitamin PP, NE: 0.22 mg


  • Potassium 112 mg Calcium
  • 9
  • mg Magnesium 43 mg Sodium
  • :
  • 143 mg Phosphorus: 282 mg


  • Iron: 0.26 mg
  • Manganese: 0.011 mg
  • Copper 32 mcg Selenium
  • : 28.1 g
  • Zinc 0.33 mg

Important! If you wish to purchase a surimi product in a store, remember that it is sold only in frozen form, packed in briquettes weighing a maximum of 10 kg.In addition to the expiry date, the maximum attention should be paid to the color of the product, it should be light milk, homogeneous, without a gray or pink hue.The briquette should not contain air bubbles and frozen water.

Use of surimi

Since the surimi process does not undergo hot heat treatment, all nutritional value is preserved in it.

The richest chemical composition of this fish product favorably affects the human body.Minerals and vitamins strengthen immunity, restore the work of the cardiovascular system, prevent thrombosis, and also lower the level of cholesterol in the blood.

A complex of vitamins improves cerebral activity, maintains vitality and does not allow prolonged seasonal depression.Potassium and calcium take care of the condition of hard tissues, make bone, tooth enamel and even nails more durable.

Neutral acidity of the product makes it very useful for people suffering from diseases of the stomach, liver and spleen.Gentle stuffing is quickly digested, it does not contain dietary fiber, which can lead to irritation of the mucous membrane of the stomach and intestines.

Surimi caloric content is quite low, so it can be safely added to the daily diet of people struggling with excess weight.

Possible harm of surimi

Possible harm of surimi This Japanese surimi is absolutely harmless.It can be eaten in any form - fry minced meatballs, bake pancakes, mold dumplings or cook soup with meatballs from fish mince.

Precautions should be taken for ready frozen products from surimi - crab meat, crab sticks, imitation of shrimp meat, scallops.Not all manufacturers conscientiously relate to work and allow themselves violations.For example, the production of crab sticks requires food coloring.At best, it's paprika or carmine.But there are cases when the examination shows the presence of harmful chemical additives -х Е160, Е171, Е420 and Е450.

Important! Foreign matter can provoke skin allergic reactions or an intestinal disorder.

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