Translations:Fishcake/26/en: Difference between revisions

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Fishcakes in Japan are commonly made from [[surimi]], a paste made primarily from fish meat and [[mirin]], starch, egg whites and spices. After formation, they are commonly fried or boiled before packing and distribution. Based on the Japanese food regulations, fish cakes made from fish paste should be sterilized for 45 minutes at 80 °C, measured in the centre. After sterilization, the fish paste should also be stored below 10 °C with frozen fish pastes requiring a minimum storage temperature below -15 °C.

Fishcakes in Japan are commonly made from surimi, a paste made primarily from fish meat and mirin, starch, egg whites and spices. After formation, they are commonly fried or boiled before packing and distribution. Based on the Japanese food regulations, fish cakes made from fish paste should be sterilized for 45 minutes at 80 °C, measured in the centre. After sterilization, the fish paste should also be stored below 10 °C with frozen fish pastes requiring a minimum storage temperature below -15 °C.

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