Ingredients
Imitation crab meat is an affordable substitution for real crab. It is made of fish proteins that are reduced to a gel and formed into "surimi" (Japanese for "ground meat), that is then formed into a product that looks and tastes like crab-leg meat. Pollock (particularly Alaskan or walleye pollock) and hake are used most often to make imitation crab because their proteins naturally form a gel.
Refining
Once the surimi is produced, it is repeatedly rinsed with water in a large tank to remove inorganic salt, fats and any water-soluble proteins. Once those materials are removed, the surimi is placed in a refining machine that uses a screen to filter out any remaining bones, scales or inedible portions. The refined surimi then goes to a machine that removes water from the mixture. Sorbitol and sugar are mixed with the surimi to act as flavorings and preservatives to prevent the decomposition of the fish proteins. The surimi is checked by quality control experts to ensure it is thoroughly cleaned and not rancid. Once the surimi passes quality control testing, it is placed into plastic bags and frozen.
Formation
When manufacturers are ready to convert the surimi into imitation crab meat, they defrost the surimi and cut it into thin slices. The slices are ground together with portions of real crab meat, starch, salt, and egg whites to form a paste. The surimi paste is sent to a machine that forms it into thin sheets approximately 10 inches wide and a half inch thick, and then cooked by a heating machine. Once the surimi sheets are heated, they are mechanically sliced into thin pieces and braided into ropes. The manufacturers then add light red or orange coloring and cut the ropes into chunks or sticks which are steamed to resemble the taste, appearance and texture of authentic crab. The imitation crab is vacuum packed and sent out for distribution.
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