Developed by the National Research Institute of Fisheries Science and the Fisheries Research Agency, one brand of surimi will use whole anchovies, including head and organs, to create “marugoto surimi," otherwise known as “whole surimi."
Frozen anchovies are finely cut by a silent cutter, and then egg whites and ice water are added. The mix is smashed by a machine to separate bones and flesh. After the mix is dehydrated by a centrifuge machine, dried egg whites and sugar are put in to make the final product.
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