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

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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