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Crab sticks - imitation crab meat made from surimi.
Sugiyo "Kaori-hako"

Crab sticks (imitation crab meat, seafood sticks, krab) are a form of kamaboko, a processed seafood made of finely pulverized white fish flesh (surimi), shaped and cured to resemble leg meat of snow crab or Japanese spider crab.[1]

Crab flakes use the same mixture to form flakes instead of sticks to resemble crab meat or lobster meat.

History[edit]

Sugiyo Co., Ltd. (スギヨ Sugiyo?) of Japan first produced and patented imitation crab meat in 1973, as Kanikama. This was a flake type. In 1974,Osaki Suisan Co., Ltd. of Japan first produced and patented imitation crab sticks.

In 1976, The Berelson Company of San Francisco, CA USA, working with Sugiyo, introduced them internationally. Kanikama is still their common name in Japan, but internationally they are marketed under names including Krab Sticks, Ocean Sticks, Sea Legs and Imitation Crab Sticks. Legal restrictions now prevent them from being marketed as "Crab Sticks" in many places, as they usually do not have crab meat.[2]

Alaska pollock (Theragra chalcogramma) from the North Pacific is commonly the main ingredient, often mixed with egg white (albumen)[1] or other binding ingredient, such as the enzyme transglutaminase.[3] Crab flavoring is added (either artificial or crab-derived), and a layer of red food coloring is applied to the outside.

Individual sticks in many forms are colored red or yellowish red on the outside, with a rectangular cross-section or a cross-section fiber showing white inside meat. In some forms, strings can be torn from the stick in a similar manner to string cheese. The texture is rubbery, with a salty taste and smell similar to steamed crab. Cross fiber is manufactured to be similar to the texture and fiber of snow crab or king crab legs.[citation needed]

Quality imitation crab is usually lower in cholesterol than real crab meat,[citation needed] but is also highly processed.

Production of Imitation Crab Meat[edit]

Imitation crab meat is made from fillets of Alaska pollock which are passed through a machine which removes fish scale, skin and bone, and grinds the flesh. Once the fish has been minced, it is washed with water in a process known as leaching. Leaching cleans the minced meat and also removes some water soluble nutrients. Next, the minced meat goes through a refining machine which separates soft white fish meat from the hard dark brown meat, followed by a screw press which removes excess water. The active proteins are frozen and prevented from degradation with the help of cryoprotective compounds such as sugar and sorbitol. The surimi is finally packaged in polyethylene bags in 22 pound blocks kept in freezers at -20℃.

To make the imitation crab meat, surimi is heated from -20℃ to -4℃ to allow for proper slicing into smaller pieces. The crab meat recipe includes ingredients that enhance the crab-like taste, including natural crab meat, starch, and egg whites. They are then mixed together in a large bowl grinder in a process called comminution and the final mixture is transported to a holding tank from which the mixture goes through the sheet-forming machine. The smooth sheets are then cooked, making the sheet stable. The sheets then undergo a slitting process which gives the texture and appearance of crab, then steamed to form the final product. It is then vacuum packaged in thermoformed trays and placed into either polyethylene, nylon or polyester plastic bags. Finally, it is pasteurized with steam.

Uses in cuisine[edit]

A California roll, a sushi roll, can be made with imitation crab meat, avocado, and cucumber (sometimes) rolled with sesame seeds on the outside. Russian, American, and European deli counters have salads prepared with imitation crab meat, eggs, vegetables and herbs chopped together and seasoned with mayonnaise.[citation needed]

See also[edit]

References[edit]

  1. ^ a b Laura, Campo-Deano; Clara Tovar (October 2009). "The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi". Food Hydrocolloids 23 (7): 1641–1646. doi:10.1016/j.foodhyd.2009.03.013. Retrieved 2010-08-19. 
  2. ^ "What's in a Name: Crabless Crab Legs No Longer Imitation". Wall Street Journal. 13 Dec 2006. Retrieved 31 August 2010. (subscription required)
  3. ^ "Mystery science eater - Time Out New York". Newyork.timeout.com. Retrieved 2010-08-19. [dead link]

4. Imitation crab meat. Retrieved April 18, 2014, from http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html#b

5. Seafood Health Facts: Making Smart Choices. Retrieved April 29, 2014 from http://seafoodhealthfacts.org/seafoodqa/23.php


Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Crab_stick — Please support Wikipedia.
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4 news items

 
Emporia Gazette
Thu, 21 Aug 2014 08:22:30 -0700

That's salmon, cream cheese and avocado on the inside, with crab stick (a seasoned, steamed white fish called surimi), Smelt roe, scallions and tempura flakes on the outside and covered with spicy sauce and eel sauce. Sushi rolls are usually cut into ...

NBC4 Washington

NBC4 Washington
Mon, 11 Aug 2014 08:33:45 -0700

For instance, the salmon roll with its base of avocado and crab stick gradually builds into the added accoutrements of masago, tamago and bonito flakes. This deliberative exercise in ingredients was very good. Other recommendations: the reinvented Tuna ...
 
Press-Register - al.com
Tue, 05 Aug 2014 13:12:09 -0700

A layer of red Habanero smelt roe – which looks like some kind of deep-space crystals - tops the Mars Roll, which also features tuna, yellow tail, "crab stick," avocado and green onion. Again, super-clean, super-fresh tasting with ocean-lean texture ...

Romania Libera

Romania Libera
Wed, 30 Jul 2014 00:25:18 -0700

Peste orezul de sushi se întind foile de alga și se pun creveții tempura, crab stick și castraveți, apoi se formează o ruladă, cu orezul în exterior. Pe ”rulada” creată se pune somon, ton, pește alb, creveți, bucăți de crab stick, apoi se va împacheta ...
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