Crab Rolls

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Crab rolls are a surrogate product of the modern food industry. Although called shrimp, many countries refrain from naming the appetizing red and white shrimp-flavored sticks, at least because of legal restrictions. In the United States and England, shrimp rolls are known as "seafood sticks", Ocean Sticks, Sea Legs, or if they are spelled as shrimp rolls, they are at least marked as imitations - "Imitation Crab Sticks". In our country, however, they are known as shrimp rolls, although there is practically no shrimp meat in them.

The history of delicious crab sticks began in Japan about 40 years ago. In 1973, the first company "Sugiyo Co" began to produce shrimp rolls, which, above all, have a patent. They were known as the "Kanikama" smoke. Three years later, Berelson began working with Sugiyo Co. and helped them market with their product. Over time, shrimp rolls are gaining more and more popularity and a certain metamorphosis in terms of content.

By definition, shrimp rolls are a form of the popular Japanese kamaboko, which is made from white fish fillets or so-called surimi. Surimi is actually frozen and minced fish fillets, from which excess moisture, fat and enzymes are extracted. Most often it is produced from white fish fillets, but mass production resorts to cod or hake. Only about 30-40% of the composition of the shrimp rolls has fish content, and the remaining 60-70% are due to improvers, colors, soy, etc.

In fact, there is not a gram of crab meat in the shrimp rolls

Each shrimp roll is made of watermelon threads glued together. Most often, higher quality rolls are flavored with an extract from the meat of Pacific crabs, and the red shell is achieved with the help of natural dyes. The product packaging usually indicates whether it contains natural or artificial colors. Shrimp rolls have a salty-sweet taste and resemble that of stewed crabs.

Composition of crab rolls

surimi 32% (fish meat, sorbitol E420, polyphosphate E452), water, wheat starch, corn starch, vegetable oil, salt, sugar, crab flavor, egg white, egg yolk, flavor: monosodium glutamate E621, colorants E201 c1 and others. It is possible to meet E635, E631, E627. In other words, most shrimp rolls are made from wheat starch, sugar and soy or soy protein. The pink color of the appetizing sticks, which aim to resemble shrimp meat, was also not achieved thanks to the use of shrimp meat or shrimp offal, but was due to the substance cochineal or carmine. To achieve the white color, calcium carbonate or in other words, chalk is used in the shrimp rolls.

Nutritional values of shrimp rolls

15 g of shrimp rolls contain:

Protein - 1, 2 g

Carbohydrates - 2, 5 g

Fat - 0, 2 g

Energy value - 16 kcal

These values convert crab rolls in a food that is devoid of many fats, carbohydrates and calories, which for many dieters is a plus. While the cholesterol content in crab meat is about 42 mg, in c crab rolls is negligible, mainly because they are highly processed product. By themselves, shrimp rolls are junk food. Real shrimp meat is a source of protein, minerals, zinc and iodine, selenium, sodium, phosphorus, lecithin and is rich in vitamin E and B12. It contains many amino acids and trace elements that maintain the youth of the skin, which does not apply to shrimp rolls.

Selection and storage of crab rolls

Usually with us walkie-talkie rolls are available packaged and vacuum-packed and stored frozen in freezers or on refrigerated stands. Marinated are also available crab rolls in boxes and usually stand on a seafood stand. Their price is significantly higher, which suggests that the percentage of fish content in them is higher. The quality of shrimp rolls depends on the price and the manufacturer. The price itself varies from 1 to several levs per package. Imported Asian crab rolls are of better quality than those that cost a lev and this can not be a secret to anyone.

Frozen shrimp rolls should be stored in the refrigerator or freezer compartment. They are consumed thawed, and after thawing they should be eaten sooner. Thawed shrimp rolls last in the refrigerator for only 2-3 days.

If after thawing crab rolls are crumbly and dry, which means that they contain too much starch and flour, at the expense of the fish fillet content. The starch itself is necessary for quality rolls, because it connects the individual small fibers of the shrimp roll. However, its content should not exceed 10 percent. If more, the product is tasteless and crumbly.

Crab rolls in cooking

Although slightly embarrassing content, though crab rolls are widely used in cooking. They are used in virtually all dishes. They make excellent and delicious appetizers, appetizing salads, hors d'oeuvres. Shrimp rolls are prepared breaded, baked, even in soup, but on their own, raw they are quite tasty.