Mixed Surimi
Product Code:
Product Code:
Frozen Mixed Surimi
Mix surimi under 100, 77%+/-1, whiteness 73
Mix surimi 100/200, 79%+/-1, whiteness 74
Mix surimi 200/300, 77%+/-1, whiteness 74
Ingredients: Fish minced meat (93.5%); Sugar (6%); EWP (0.2%); STPP (0.2%); TSPP (0.1%)
Packing: 2*10 kgs/block/Ctn
Frozen Mixed Surimi – Fish Mince Paste, Vietnam Supplier
Frozen Mixed Surimi is a fish mince paste ingredient supplied wholesale from Vietnam by Baseafood — processed to precise moisture and whiteness specifications, the raw material foundation for crab sticks, fish balls, kamaboko, and other reformed seafood products worldwide.
For quotations or samples of Frozen Mixed Surimi, please contact:
Ms. Nguyen
Email: nguyen.thao@baseafood.net
WhatsApp: +84 702 520 288
Key Takeaways
- Composition: fish minced meat 93.5%, sugar 6%, EWP 0.2%, STPP 0.2%, TSPP 0.1%.
- Grades by raw fish size: under 100 (77%±1 moisture, whiteness 73); 100/200 (79%±1 moisture, whiteness 74); 200/300 (77%±1 moisture, whiteness 74).
- Packing: 2×10 kg blocks per carton.
- Processed by: Baseafood Vietnam.
- Use: raw material for crab sticks, fish balls, kamaboko and reformed seafood products.
What Is Frozen Mixed Surimi?
Surimi is a refined fish mince paste made by washing and mechanically deboning fish flesh, then blending it with cryoprotectants to preserve its gel-forming ability through frozen storage. Baseafood's Frozen Mixed Surimi is processed to industry-standard specifications, graded by the size of the raw fish input and evaluated on the two key quality parameters buyers use to assess surimi: moisture content and whiteness.
Grades & Technical Specifications
| Raw fish size grade | Moisture | Whiteness |
|---|---|---|
| Under 100 (pcs/kg) | 77% ± 1 | 73 |
| 100/200 (pcs/kg) | 79% ± 1 | 74 |
| 200/300 (pcs/kg) | 77% ± 1 | 74 |
Moisture and whiteness are two of the three core parameters (alongside gel strength) that the surimi industry uses to grade quality and set pricing. Lower moisture generally supports stronger gel formation, while higher whiteness reflects more thorough removal of fats, blood pigments and sarcoplasmic proteins during washing.
Ingredients & Formulation
| Ingredient | Share | Function |
|---|---|---|
| Fish minced meat | 93.5% | Primary protein base |
| Sugar | 6% | Cryoprotectant — preserves gel-forming ability during frozen storage |
| EWP (Egg White Powder) | 0.2% | Enhances gel strength and texture |
| STPP (Sodium Tripolyphosphate) | 0.2% | Water retention, prevents protein denaturation |
| TSPP (Tetrasodium Pyrophosphate) | 0.1% | Water retention, cryoprotection |
Packing
Frozen Mixed Surimi is packed in 2 × 10 kg blocks per carton, suitable for bulk industrial handling and processing lines.
Processing & Quality
Frozen Mixed Surimi is processed by Baseafood Vietnam. Mixed Surimi is processed with HACCP/BRC/FDA/HALAL/ISO.
B2B Applications
- Crab stick / imitation crab manufacturing: the primary global application for mixed surimi.
- Fish balls, fish cakes and kamaboko: traditional and modern reformed seafood products across Asian markets.
- Fish sausages and nuggets: processed food manufacturing using surimi as a protein base.
- Food service pre-mix ingredient: for hot pot, noodle soup and other seafood-based dishes.
Why Source Frozen Mixed Surimi from Baseafood Vietnam
As a surimi supplier and exporter in Vietnam, Baseafood processes Frozen Mixed Surimi to defined moisture and whiteness specifications across multiple raw-fish-size grades, giving food manufacturers consistent, predictable input for their production lines. Related items include the full Frozen Seafood range from Baseafood.
Frequently Asked Questions about Frozen Mixed Surimi
What is surimi and what is it used for?
Surimi is a refined fish mince paste, washed and blended with cryoprotectants to preserve its gel-forming ability when frozen. It is the raw material base for crab sticks, fish balls, kamaboko and other reformed seafood products.
What do the moisture and whiteness numbers mean?
Moisture content and whiteness are two of the three core parameters the surimi industry uses to grade quality (the third being gel strength). Baseafood's grades range from 77-79% moisture with a whiteness index of 73-74, varying by the size grade of raw fish used.
What is in the ingredient list — EWP, STPP, TSPP?
EWP (Egg White Powder) enhances gel strength and texture. STPP (Sodium Tripolyphosphate) and TSPP (Tetrasodium Pyrophosphate) are standard food-grade phosphates that retain water and prevent protein denaturation during frozen storage — all standard, widely used surimi formulation ingredients.
What packing is available?
Frozen Mixed Surimi is packed in 2 x 10 kg blocks per carton.
How can I request a wholesale quote or sample?
Contact Baseafood with your target grade, volume and application for pricing, samples and export documentation.
Contact Baseafood — Vietnam Surimi Supplier & Exporter
For quotations or samples of Frozen Mixed Surimi, please contact:
Ms. Nguyen
Email: nguyen.thao@baseafood.net
WhatsApp: +84 702 520 288