Crab sausage

Crab sausage has added to the list of foods that are made from Japanese surimi. Crab sticks, meat and now crab sausage are in demand among shoppers. Literally translated from Japanese, surimi or 擂り身 means "finely chopped and then chipped meat. " Surimi has long been made from white fish breeds such as iwashi herring, pollock, and mackerel.

In addition, shrimp meat is often added to surimi. all the compound ingredients of surimi are finely ground and thoroughly mixed together, eventually forming a uniform mass. Due to its distinctive properties, surimi is often used to imitate various seafood, including crab meat.

Based on surimi, crab sausage is made, the taste and consumer characteristics of which are similar to similar food products (sticks and imitation of crab meat). The first mention of such a Japanese product as surinami dates back to 1100. In those distant times, the Japanese first began to make minced meat from white fish.

Moreover, initially various edible figures, sausages or balls were made from surins. The first surimi sausages were called kamaboko. Over time, surimi fish mince has become an integral part of the culinary tradition of the land of the Rising Sun. Currently, surimi does not lose its relevance. For the production of fish mince, surimi from freshly caught fish is separated by fillet, then crushed and repeatedly washed with cold water.

The fish mass is then placed in a centrifuge to remove excess moisture. At the last stage dried fish mince is frozen. Crab sausage can be purchased in specialized fish shops or independently made at home. In order to prepare crab sausage, the following ingredients will be needed: crab sticks or meat, hard cheese, mayonnaise, cod liver, dill greens, onions, salt, as well as spices and spices to taste.

Chicken eggs are boiled and then ground using a grater. cod liver is kneaded with fork and mixed with grated cheese and eggs. At the last stage of preparation of minced meat for crab sausage, finely chopped greens and spices are added to the produced mass. Crab sticks or meat are placed on food film in one row, and fish mince is placed on top.

The crab seam, along with the mince, is rolled into a sausage loaf and then placed in a freezer for about one hour. After the crab sausage freezes, you can serve the product to the table. it is worth removing the cling film and cutting the crab sausage into portions. Homemade crab sausage can be an original and delicious snack.