Mins are fishes and fish are made from minasara machine made of uncut fish. It is not a wash, but it is sometimes washable. It is not eaten directly. The polythene is stored in the fridge in the fridge. Later it was made from various products.

Surimi is the salt water wash minus. It is mixed with cryoprotectant (4% universal + 4% sugar, 0.3% sodium tray polyphosphate mixture). With a rectangular shape, the polythene is stored in the fridge in the fridge.

Minnes and Surimi are not any products, but later it is made of various products with size, taste and shape. It can also be called glassware of various products.

Fish Considerations

1. Will be of less value.
2. White meaty fish
3. Will be less oiled.
4. Available in abundance throughout the year.
5. There will be good geling power.
6. The fish that buyers prefer less and fish less eat.

That is the fish in the fish

The English name of the fish is Alaska Pollock, Thread Fin Bream, Big Eye Sniper, Crocker, Hair Tail, Lizard Tail, Pacific Hack, Horse McCormell, Sword Fiss, Tilapia, Flying Fish, Mulets, Knife Fishes and Haturi Shark.

What is that from the mins

Fish balls, fish finger, fish nugget, fish burger petty, fish sausage, ice cutlate, fish meas, fish pulse, fish stick are made from minus.

That is the surimi from the fish

Alaska Pollark, Atlantic Cord, Bighed Pinna Crocar, Big Eye, Milk Fish, Shark, Sord Fish, Telpia.

Whatever is happening from Surimi

Karmako from Surimi, beforehand, chikua, katusubisi, fish siles, pempec, nortumaki etc can be made.

Kamboko

The refrigerated Surim will first have to be brought out to normalize. 10% of the weight of Surami weight and 2-5% of the amount of sodium chloride (salt) must be stirred. With 15% potato mixed mix 10 minutes. Now you have to give shape. For the product that you want to make, wrap it well with polythene at the size of wood daisy and keep it at 85 degrees centigrade for 1 hour. Then it will be cooled out. Kamboko will be cut in small portions.

Before then
Normally bring the refrigerated sunyami out first. Slow 10% of the weight of Surami weight and 10% for 2-5% sodium chloride (salt) solution. Add vegetables, garlic, ginger, onion bowls and other spices. Mix different shapes, mix well. Now they were sinking in the sinking oil, the agamno.
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