It is 1972, a new simulation product developed in Japan, which uses narrow cod surimi as raw material to simulate the texture and flavor of Alaskan snow crab leg meat. The meat is firm and tough, with salty and slightly sweet seafood flavor, and the simulation effect is great, which belongs to bionic food.
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Key points of making crab sticks
1, the surimi is thawed.
Natural air thawing, high frequency thawing machine thawing or flat plate thawing machine thawing can be used, and the final thawing temperature is -2 ~ 3℃. In addition, it is best to directly cut frozen surimi into 20mm thick slices with a slicer and send them directly to chop the ingredients. ?
2. Coating and cooking
The minced fish is sent to the storage hopper of the meat conveying pump of the filling and coating machine, and ice water is put in the interlayer of the storage hopper. The ice water passes through the T-shaped slit of the flat mouth of the filling and coating machine, and the flaky minced fish is sent to the steamer with the conveyor belt, and is subjected to moist heat treatment at 90℃ for 30s. The purpose of cooking here is to stabilize the coating.
3. Fire baking and cooling
The flaky minced fish is sent into the open flame with the conveyor belt for dry heat. The fire source is liquefied gas, the flame is 3cm away from the smear, and the baking time is 40 seconds. Spray clear water on the edge of the coating before baking to prevent the coating from sticking to the white steel plate after baking.
4. Color coating
With the continuous introduction of products, polyethylene film will be automatically packaged and heat sealed. Cut the product of packaging film into 50 cm long sections, box it, then cook and cool it.
5, demoulding and cutting.
After the product is cooled, the film needs to be peeled off. Pay attention to the anti-fracture, anti-deformation and hygienic operation of the product when uncovering the film to avoid secondary pollution. Cutting is completed by the cutting machine, and the length of the section is adjusted by the feed speed of the product and the rotating speed of the cutting machine.
6, packaging and transportation
Vacuum package with polyethylene bag, molding, and freeze. Crab sticks are frozen foods, and the temperature conditions for storage, transportation and sales should be below-15℃.
Baidu encyclopedia-crab stick
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