The history of the emergence of crab sticks began in Japan a very long time ago, more than nine centuries ago. Of course, in those ancient times, they still could not know that from surimi, the meat of white fish, a product called "crab sticks" would be produced.
Instructions
Step 1
Fish for the inhabitants of Japan has always been and remains an important food product. In order to preserve and prepare a variety of new fish products, enterprising Japanese fishermen prepared small cutlets. For this, fillet pieces were kept in a saline solution. Then, after squeezing the meat, shaped into cutlets and evaporated. Thus, the product could be stored longer.
Step 2
The Japanese also paid attention to the properties of fish meat, namely, that by washing the fillet of white ocean fish and squeezing it, you can cook products with different shapes and tastes. The minced meat of this preparation was called "surimi". And for the taste, algae, herbs and spices were originally added, since the minced meat itself has no taste. They prepared balls, sausages, and other forms. They were boiled, fried and even baked. Most of all, the people liked the surimi in the form of balls, they called them "kamoboko". This dish has become the culinary art of Japanese chefs.
Step 3
Crab meat in the land of the rising sun has always been considered an attribute of the national table. In the 70s of the last century, there was a shortage of this food. In this regard, prices for crab meat were growing rapidly. To somehow soften the blow of the shortage, the chefs have developed another culinary delight. Surimi began to be mixed with some of the crab meat, shaped into sticks and offered a product called "Kani-Kamaboko". For several years, this dish has earned recognition among local residents. It was too much for Japanese manufacturers to produce surimi sticks on a large scale. The price for products that include crab meat could not be constant, it increased.
Step 4
For ten years in Japan, they have created an industrial technology for the production of imitation not only of crab meat, but also of other seafood. Enterprising Japanese have established import of "Kani-Kamaboko" to Western countries. The innovative technology, the production of flavor enhancers, helped to conquer the market with products from surimi, outside the country. It was the application of the flavoring effects that impressed the consumer.
Step 5
In the late 70s, factories for the production of surimi products began to be built in the countries of Southeast Asia. Further, in the 80s of the 20th century, the production of crab sticks appears in France, the USA and the Soviet Union. The US and Canada are building onshore factories and floating bases for the production of crab sticks. Fish species such as hake, pollock and blue whiting are caught industrially. This fish is good in its composition because its meat, in addition to its white color, has good gelling properties and elasticity.
Step 6
The increasing demand for crab sticks around the world led to the fact that in the 90s the quotas for catching cod fish were sharply reduced. In order for the production to continue, it was necessary to use other species of fish. This caused the quality of the crab sticks to split. Products with various substitutes for fish protein began to appear. Mass-product businesses have grown throughout the world into the early 21st century.
Step 7
Today, there is hardly a place where they do not know the taste of crab sticks. There is a lot of controversy about their benefits or harms. However, many people use crab sticks as an independent dish. There are also a lot of dishes using crab sticks.
