Surimi and diversified value added fishery products.pptx

Surimi and diversified value added fishery products

1. Welcome

2. Presentation On Surimi and diversified value added fishery products Presented By Zakirul Islam Milon Id : 2003456 Level :3 , semester : 1

3. I ntroduction Objectives Benefits . Discussion about Conclusion

4. Introduction .Surimi is a washed minced fish meat with cryoprotectants added for longer frozen shelf life. It is primarily a stabilized fish protein used for the manufacture of surimi based seafood. . Surimi -based products are prepared by extruding the surimi paste, prepared with other ingredients, into various shapes which resemble shellfish meat such as crab, lobsters, shrimp,river   fish,sea  food.

5. Objectives The main purpose was to gather information on surimi and surimi based products A fish lso about the present condition of surimi based industry in Bangladesh and their future potential To know which steps needs to be taken to establish sustainable surimi based industry in this country.

6. The benefits of surimi bases products - Utilizes underutilized fish species. Extends shelf life and reduces food waste. Offers convenience and versatility to consumers. Drives product innovation and unique seafood offerings Increases market demand and economic growth. Diversifies product portfolio for industry competitiveness. Preserve throughout the year.

7. Preparation Method Rinse fish fillet under cold water and pat dry with paper towels Cut fish fillet into small pieces Put fish pieces into food processor and pulse until it becomes a fine paste Combine fish paste with salt, white pepper, sugar, cornstarch, egg white, fish sauces scallions, and cilantro (if using). Mix well until mixture becomes sticky and smooth Wet hands with water or oil. Take a small amount of fish paste and roll into a ball between palms. Repeat until all paste is used. Bring a pot of water to a boil. Gently drop fish balls into boiling water and cook for 3-4 minutes or until they float to the surface Remove cooked fish balls with a slotted spoon and drain Serve fish balls hot soup, with noodles, or as a snack with dipping sauce Fish ball

8. Fish finger Prepare fish fillets Set up breading station Coat fish fillets Choose cooking method Serve

9. Fish Stick Check if fish fillets are frozen Thaw fish fillets and pat them dry Prepare breading station Dip fish fillet into flour Shake off excess flour Dip into beaten eggs Allow excess eggs to drip off Coat with bread crumbs Press gently to adhere crumbs Ensure both sides are coated Refrigerate for 20-30 minutes Heat vegetable oil in skillet Place fish sticks in hot oil Fry for 2-3 minutes per side Remove cooked fish sticks from oil Repeat frying process for remaining fish sticks Serve hot with favorite dipping sauce

10. Fish sausages Clean the fish fillets Rinse under cold water Pat dry with paper towel Remove bones, skin, and dark flesh Chop the fish Cut into small pieces Place in food processo [Process the fish] [Pulse until smooth paste] Prepare seasoning mixture Combine ingredients in a bowl] Mix well Combine fish paste and seasoning mixture Add seasoning mixture to fish paste]] Pulse to combine Take small portion and roll into a sausage shape Cook the sausages Heat frying pan and add cooking oil Cook for 3-4 minutes per side or until golden brown and cooked through Heat frying pan and add cooking oil Remove sausages and drain on paper towel Serve and enjoy

11. Fish burger Combine ingredients Shape into patties Cook patties Prepare burger buns Let patties rest Assemble burgers Serve and enjoy

12. Fish Kamaboko Clean and fillet the fish Cut fish into small pieces Add salt, sugar, and sake/water Blend/process into a smooth paste Optional - Add color or flavor Gradually add starch and mix Shape the fish paste Steam kamaboko Cool and slice kamaboko

13. Fish Chikwa Prepare Surimi (Pre-made or from scratch) Pre-made Surimi : Follow package instructions Else If Making from Scratch: Fillet the fish and remove bones Mince the fish finely Rinse minced fish with cold water Squeeze out excess water Combine surimi with desired seasonings Mix thoroughly Add additional ingredients (if desired) Shape surimi mixture into cylindrical forms) Remove chikwa from heat) Let chikwa cool slightly Serve

14. Fish flakes Prepare Surimi (Purchase or Make from fish paste) Shape Surimi into a log Steam Surimi log for 30-40 minutes Cool and Unwrap Surimi log Shred Surimi into thin flakes Optional: Season Surimi flakes Store in an airtight container

15. Fish soup powder Clean and rinse the dried fish Preheat oven to 200°F (93°C) Place dried fish and dried shrimp on a lined baking sheet| Bake in the oven for 30-40 minutes Allow baked fish and shrimp to cool down Transfer to grinder or food processor Grind into a fine powder (adjust consistency if desired) Combine ground fish and shrimp with salt, sugar, spices, and dried herbs Mix well to ensure even incorporation Taste and adjust seasoning if necessary Store fish soup powder in an airtight container

16. Conclusion The use of surimi in diversified value-added fishery products offers a wide range of convenient and delicious seafood options. Surimi provides a mild and delicate seafood flavor, serving as a versatile alternative to traditional meat-based options. Its versatility allows for innovative and diverse seafood creations that cater to different tastes and culinary preferences.