Crab meat processing technology

Simulated crabmeat is a convenience food made with fresh sea crab made from Narrow Pollack. At present, the technical equipment for mimicking crab meat in the province was imported from Japan. Simulating crab meat as a high-tech, high-quality, high-value aquatic convenience food has a competitive and broad prospects for development. At present, the product is mainly exported to Japan, the United States and domestic high-level hotels.
(1) Process flow: frozen fish fillet → thawing → batching → mashing and mashing → steaming → strip forming → sterilizing → cooling → vacuum packing → rapid low temperature freezing → packing → refrigeration (2) Process Operation Process:
1 Thaw, mix and decant the raw materials: Thaw frozen fish fillets to a semi-frozen state and cut them into small pieces, together with refined starch, crab essence, refined salt, and monosodium glutamate, and add appropriate amount of water to the blender. Repeatedly mix. To reduce the temperature of the raw material, add appropriate amount of crushed ice cubes (after deducting the amount of water). After 20 minutes, transfer the fish larvae to the mashing machine for about 30 minutes. During this time, add appropriate amount of crushed ice to control the temperature of the oysters. Below 10°C.
(2) Steaming and strip forming: The pounded fish fillets were pumped into a slit-shaped inlet port of the steaming machine. The sauce-like fish larvae evenly flowed out of the feeding port were evenly distributed on the stainless steel conveyor belt of the steaming machine. The steam roasted machine was provided with a heat source by liquefied petroleum gas. The roasted fish mash was film-shaped, white and delicate, and the coke was not paste. By means of a slivering machine, the film was rolled into strips, and smeared with red sauce monosodium glutamate on the surface, cut into small pieces about 10 cm long, and put into stainless steel dishes.
3 Sterilization, cooling and vacuum packaging:
The stainless steel tray with the semi-finished strips was placed on a clean shelf and pushed into the steamer with a trolley and steamed for about 5 minutes at a temperature of 100°C and then rapidly cooled. Refill in non-toxic plastic bags, vacuum tightly sealed.
4 Quick-freeze and 4 boxes of cold storage: Place the packaging bag flat on the tray and feed it into the quick deep freezer for quick freezing. The temperature is below -33°C for about 3 minutes. Then pack into storage, refrigerated and shipped.
(3) Major equipment.
1 fast deep freezer, freezing temperature below -33 °C.
2 fish roasting steamer and ancillary equipment, chain type, made of stainless steel. Production capacity: 200kg/d.
3 picking machine, automatic adjustable, stainless steel products.
(4) Precautions:
1 It is required that the raw material of fish roe is of high freshness, rinsing and whitening, no impurities, no odor, and deep frozen storage.
2 Each production operation is required to be performed at a low temperature, and ice must be added to the fish in time to reduce its temperature.
3 There must be a good workshop hygiene facilities and production operating conditions. There are strict equipment, tools, and hygiene management systems. Operators should have good food hygiene knowledge.