crab meat (or other protein of choice), sausages, eggs, and various fillings as per preference. 2. ... These typically include rice, seaweed sheets (kim), pickled radish (danmuji), carrots, spinach, imitation ... Its vibrant colors, varied textures, and delicious taste combine to offer a delightful culinary experience
Also, based on processing characteristics of foods, the risk degree of surimi-based imitation crab was ... crab (12), Doshirak (9) and milk products (6). ... highest actual risk degree were raw seafoods and raw eggs (16); followed raw meats (15), surimi-based imitation
A modified imitation crab medium was used as the bacterial nutrient source. ... food (e.g. imitation crab sticks, ICSs) as time-temperature integrator-based materials for a quality ... The color change of a particular TTI in response to the experimental static and dynamic temperature conditions
microbial hazard analysis on the processing steps of surimi-based imitation crab (SBIC). ... at mixing step, and mixed color, workers and bundler at packaging step were the major contamination ... Changes of aerobic plate counts (APC), psychrotropic bacteria, coliforms, Staphylococcus aureus and Vibrio
crab leg (RSIC) with long shelf-life by retort sterilization. ... This study was carried out to develop the normal temperature-circulatable retort sterilized imitation ... sterilization, and experimental central composite design consisted of 11 samples such as 4 factorial
To make this intricate program more attractivelles & the tortoise, and, later, a crab. ... precisely imitate the structures of the piece of music they describe. ... convex/concave cubes are visual analogs of self-contradictory sentences.