Prix FOB
Obtenir le dernier prix2 ~ 5 USD / Kilogram ( Negotiable )
|1000 Kilogram Minimum Order
Pays:
Vietnam
N ° de modèle:
Lena Pangasius Surimi - +84 393616466 - TR13
Prix FOB:
2 ~ 5 USD / Kilogram ( Negotiable ) Obtenir le dernier prix
Localité:
Vietnam
Prix de commande minimale:
2 per Kilogram
Commande minimale:
1000 Kilogram
Packaging Detail:
As Customer's Request
Heure de livraison:
15 days
Capacité de Fournir:
10000 Kilogram per Month
Payment Type:
Western Union, L/C, T/T
Groupe de produits :
Personne àcontacter Mr. DELTA
20/5 Dinh Bo Linh Str, Ward 24, Binh Thanh Dist, 2, Ho Chi Minh, Viet Nam
Introduction
ÂFrozen Pangasius Surimi is a versatile and high-quality seafood product derived from the flesh of the Pangasius fish (Pangasius Hypophthalmus), also known as Basa or Swai. Widely cultivated in the Mekong Delta of Vietnam, this species is renowned for its mild flavor, white flesh, and tender texture. Surimi, a refined fish paste made from deboned, washed, and finely ground fish meat, is a key ingredient in many traditional and modern seafood products, including fish cakes, imitation crab meat, and other processed seafood delicacies.
ÂFrozen Pangasius Surimi offers numerous culinary applications and health benefits, making it an ideal choice for food manufacturers, distributors, and retailers. It is particularly valued in Asian cuisine and is gaining popularity in other regions due to its versatility, affordability, and nutritious qualities. This description delves into the production process, key benefits, culinary uses, nutritional profile, and the market potential of Frozen Pangasius Surimi.
ÂThe Production Process
ÂThe production of Frozen Pangasius Surimi involves several meticulous steps to ensure high quality, safety, and consistency. Heres an overview of the process:
Â1. Sourcing Raw Pangasius Â
ÂÂ Â Â Pangasius fish are primarily sourced from carefully regulated aquaculture farms, ensuring sustainable and environmentally responsible practices. The fish are harvested at optimal maturity to guarantee the best texture and taste for surimi production.
Â2. Filleting and DeboningÂ
ÂÂ Â Â Once harvested, the fish are immediately transported to processing facilities where they are filleted and deboned. This step removes any bones, skin, and impurities, leaving only the high-quality white meat for surimi processing.
Â3. Washing and Refining Â
ÂÂ Â Â The filleted fish meat is washed multiple times to remove blood, fat, and water-soluble proteins. This washing process helps improve the color, texture, and flavor of the final product, giving surimi its characteristic smooth and firm consistency.
Â4. Grinding and Blending  Â
ÂÂ Â Â After washing, the meat is finely ground into a paste-like consistency. To achieve the desired elasticity and texture, it is then mixed with other ingredients such as starch, salt, and natural flavors. This stage is crucial to ensure the surimi retains its structure when cooked.
Â5. Freezing  Â
   Once the surimi paste is properly blended and formed, it is quickly frozen at very low temperatures (**8°C or lower) to preserve its freshness, quality, and nutritional content. The frozen surimi is then packaged and ready for distribution.
ÂKey BenefitsÂ
Â1. High-Quality Protein Source  Â
ÂÂ Â Â Frozen Pangasius Surimi is an excellent source of lean, high-quality protein. This makes it a valuable option for consumers looking for nutritious, low-fat seafood products. The protein content in surimi is typically around ****5%, making it a reliable source for daily protein intake.
Â2. Low Fat and Calorie Content  Â
ÂÂ Â Â Compared to other seafood products, Pangasius Surimi is low in fat and calories, making it a health-conscious choice for consumers who want to enjoy the taste of seafood without the extra fat or cholesterol. It is an ideal option for those following weight management programs or low-fat diets.
Â3. Versatility in Culinary Applications  Â
ÂÂ Â Â Frozen Pangasius Surimi can be used in a wide variety of dishes, from traditional Asian recipes to Western-style meals. Its mild flavor allows it to absorb various seasonings and sauces, making it adaptable for different culinary styles. It is commonly used in making imitation crab meat, fish balls, fish cakes, sushi rolls, and even as an ingredient in soups, salads, and appetizers.
Â4. Long Shelf Life  Â
ÂÂ Â Â Since the product is frozen, it has a much longer shelf life compared to fresh seafood, reducing the risk of spoilage. This allows distributors and retailers to maintain stock for longer periods, reducing food waste and ensuring that consumers always receive fresh-tasting products.
Â5. Sustainability and Ethical Sourcing  Â
ÂÂ Â Â Pangasius is a highly sustainable fish species, primarily raised in aquaculture farms with controlled conditions. This minimizes overfishing and helps preserve marine ecosystems. Additionally, many Pangasius farms comply with international certifications such as ASC (Aquaculture Stewardship Council), ensuring responsible farming practices.
ÂCulinary ApplicationsÂ
ÂFrozen Pangasius Surimi is widely appreciated for its versatility in both home kitchens and professional foodservice environments. Some of the most popular culinary uses include:
Â1. Imitation Crab Meat (Kanimi)  Â
ÂÂ Â Â One of the most common uses of surimi is the production of imitation crab meat, often used in sushi rolls (like California rolls), salads, and seafood platters. The mild flavor of Pangasius Surimi makes it an ideal base for replicating the taste and texture of crab.
Â2. Seafood Hotpot Ingredients  Â
ÂÂ Â Â Surimi is a key ingredient in many hotpot dishes, particularly in Asian cuisine. Fish balls, made from surimi, are often added to broths, providing a delicious and chewy texture that complements the rich flavors of the hotpot.
Â3. Fish Cakes and Patties  Â
ÂÂ Â Â Pangasius Surimi is commonly used to make fish cakes or patties, often served as appetizers or as part of a main dish. The firm, yet soft texture of surimi makes it perfect for shaping into patties that hold together well during cooking.
Â4. Snacks and Appetizers  Â
ÂÂ Â Â Surimi can be molded into various shapes such as sticks, nuggets, or rolls, which can be seasoned and fried to create crispy, flavorful snacks. These surimi-based products are popular in fast food outlets and convenience stores, offering a quick and tasty option for on-the-go consumers.
Â5. Seafood Fillings and Dips  Â
ÂÂ Â Â Due to its smooth texture, Frozen Pangasius Surimi can be used as a filling for dumplings, spring rolls, and seafood stuffed pastries. Additionally, it can be blended with spices, herbs, and cream cheese to create savory seafood dips that pair well with crackers or bread.
ÂNutritional Profile
ÂFrozen Pangasius Surimi boasts a rich nutritional profile that appeals to health-conscious consumers:
Â-Â Protein : ****5% content per serving, providing essential amino acids that help in muscle repair and growth.
Â-Â Low Fat : Typically less than 1% fat content, making it suitable for low-fat diets.
Â-Â Calories : Surimi is low in calories, making it a perfect option for those on calorie-controlled diets.
Â-Â Carbohydrates : Surimi contains a small amount of carbohydrates, primarily from the starch added during processing.
Â-Â Vitamins and Minerals : Surimi contains essential nutrients such as vitamin B*2, phosphorus, and selenium, contributing to overall health and well-being.
Â| Pays: | Vietnam |
| N ° de modèle: | Lena Pangasius Surimi - +84 393616466 - TR13 |
| Prix FOB: | 2 ~ 5 / Kilogram ( Negotiable ) Obtenir le dernier prix |
| Localité: | Vietnam |
| Prix de commande minimale: | 2 per Kilogram |
| Commande minimale: | 1000 Kilogram |
| Packaging Detail: | As Customer's Request |
| Heure de livraison: | 15 days |
| Capacité de Fournir: | 10000 Kilogram per Month |
| Payment Type: | Western Union, L/C, T/T |
| Groupe de produits : | Seafood |
