Processing technology of canned surimi

The processing of canned surimi is based on the processing of surimi products. Such as water hair fish balls, fried fish balls, seasoned surimi, etc., can be processed into canned food. This kind of canned food has the unique flavor of surimi products. Here only take canned seasoned eel surimi as an example.

(1) technological process

Raw material treatment minced meat, crushed (seasoning) → canned → pre-sealed → vacuum sealed can → sterilized → cooling

(2) main points of operation

1. Chilled or frozen eels with good freshness are selected as raw materials, and spoiled fish are not allowed.

2. Wash the chilled or thawed eel with clean water, remove the fins, cut the abdomen to remove the viscera, wash the black membrane and blood stain in the abdominal cavity, and remove the abdomen. Cut two skinned fish fillets along the spine and peel them into two clean meat slices.

3. Minced meat, crushed and seasoned

Put the fish fillet into the meat grinder and grind it twice (the diameter of the grinder is 1 mm), put it into the crushing machine together with the ingredients, and season it. The crushing temperature does not exceed 10 ℃. When it is crushed until the fish becomes sticky (the time is 25m / m / 35min), put it on a cleaning plate.

4. Apply 100 ℃ refined vegetable oil to the inner wall of the drained acid-fast all-paint tinplate can, load it into raw surimi, and finally cover the surimi surface with a layer of oil.

5. Seal and cover pre-seal, vacuum seal the can, the vacuum degree is above 0.05 MPA.

6. High pressure steam sterilization was used for sterilization and cooling, and the sterilization formula was 10-70-15-118 ℃.

7. The net weight of the finished product is 280g, the minced fish is white, the structure is tight, and the taste is delicate and smooth. Small pores are allowed.