Surimi is used as the base product in production of shrimps, crab, lobster and similar products. Surimi is produced by deboning, cleaning, and chopping into blocks of several white meat fish’s. Because of the cleaning procedure the fish’s meat is separated from fats, pigments, and other external compounds which leaves it colorless, odorless and tasteless protein blocks. Therefore, by adding the selected aroma, the blocks become an alternative to high cost Crab, Shrimp and lobster with a low-cost production. Also with the same technology, not only low cost alternative products can be produced, but also healthier products are being developed.

Freshly Vacuumed Packaged Products
Ingredients: Northern Blue Whiting, water, starch, egg white, vegetable oil, wheat gluten, salt, sugar, natural aroma, colorants.
In the production of vacuumed packaged and fresh products, the raw material, surimi, is chopped and starch, egg white, vegetable oil, other supporting products, and the selected aroma is added and made into dough. Prepared dough is cooked in vapor oven and rolled into line blocks and cut into selected shapes and vacuumed into packages. the products are put into pasteurization process for 15 minutes by keeping the center degree- 85 degrees- of the of packaged products. After the cooling process, the products are labeled and put into boxes to be ready for shipment with frigorifrik vehicles.

Salad Group
Ingredients: : Crablike fish meat, sunflower oil, salt, vinegar, citric acid, conveyor (calcium chloride), black pepper, coriandrum sativum, garlic powder, dill.
Vacuum packaged fresh products are pickled in 4 degrees during 7 days to complete the marination process. After being taken out from the pickling process, sunflower oil, black pepper, coriandrum sativum, dill is added onto the product. After their lids are sealed and labeled, the products become ready for shipment with frigofrik vehicles.

Frozen Products
Ingredients: Surimi, water, egg white, potato flour, starch, vegetable oil, salt, aroma, wheat gluten, sugar.
At the production process of vacuumed packaged fresh products they are being chopped instead of being rolled. After the molding and shaping processes are finished they are being dipped and pass through the first frying process. Finally, they are shocked frozen by -40 degrees and packaged to be shipped with -18 degrees frigorifik vehicles.