Simulating the processing technology of crab meat

Simulated crab meat is a convenient food with fresh sea crab flavor, which is made from haddock. At present, the technical equipment for simulating crab meat in Shandong Province is imported from Japan. Simulated crab meat has a broad development prospect as an aquatic convenience food. At present, the product is mainly exported to Japan and the United States.

1. Technological process: frozen surimi → thawing → ingredients → chopping and crushing → steaming and baking → strips forming → sterilization → cooling → vacuum packaging → rapid low temperature freezing → packing → cold storage

two。 Process operation:

Thawing, proportioning and crushing of ① raw materials: thaw frozen surimi to a semi-frozen state and cut into small pieces, with refined starch, crab monosodium glutamate, refined salt and monosodium glutamate, adding appropriate amount of water, chopping and mixing repeatedly in the chopper. In order to reduce the temperature of the raw material, add appropriate amount of crushed ice (excluding the amount of water) and stir for 20 minutes, then move the surimi to the crushing machine for about 30 minutes, during which the appropriate amount of crushed ice is added to keep the temperature of surimi below 10 ℃.

② steaming and roll forming: pump the crushed sauce-shaped surimi into the feed port of the steamer. The sauce-shaped surimi is spread flat on the stainless steel conveyor belt of the steaming machine, and the surimi steamed and baked by the steaming machine is in the shape of a thin film, white and delicate, unscorched and unburnt. Through the strip machine, the film is rolled into strips, and the surface is coated with red sauce monosodium glutamate, cut into small segments about 10 cm long, and loaded into stainless steel plates.

③ sterilization, cooling and vacuum packaging: stainless steel plates containing small sections of semi-finished products are placed on a clean shelf and steamed in a steamer for about 5 minutes at a temperature of 100 ℃, then cooled quickly. Then put it into a non-toxic plastic bag and vacuum and seal it tightly. Put it into a fast and deep freezer, then pack it into storage and refrigerate it for transportation.

3. Note:

① requires high freshness of surimi raw materials, white after rinsing, no impurities, no peculiar smell, deep frozen storage.

Every production process of ② is required to be carried out at a low temperature, and ice must be added to the surimi in time to reduce its temperature.

③ must have good workshop sanitary facilities and production operating conditions.