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Surimi Crab Stick Production Line

Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
Surimi Crab Stick Production Line
The Crab Stick Production Line Equipment:
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Crab stick, also known as crab foot stick, simulated crab meat, crab flavour fish cake, is a traditional product of surimi processing; crab stick is simulated Alaskan snow crab crab leg meat texture and flavour, the meat is firm and tough, with salty slightly sweet fresh seafood flavour, simulation effect; crab stick, belongs to the surimi products (also known as marine bionic food); surimi products, is a variety of sea water fish surimi or freshwater fish surimi as raw materials, after a series of processing made of a high protein, high protein, high protein and high protein, after a series of processing. A series of processing made of a high-protein, low-fat, nutritional structure, safety and health of a class of deep-processed marine food, the type of food crab sticks, fried flowers, surimi bread, fish ham, fish sausage and shrimp cakes and other simulated food; this product can be eaten directly, but also can be used as a platter, sushi, hot pot raw materials, loved by consumers at home and abroad; crab stick food processing there are mainly two kinds of technology, the finished product of the There are mainly two processes for processing crab stick food, and the finished products have different shapes and meat quality, but the taste is basically the same; one is to coat minced fish into thin slices first, and then roll them into rolls after steaming, roasting and rolling the stripes, and then the finished products can be unfolded, and then the fish can be torn into thin strips along the stripes to make the crab sticks; the other is to fill the minced fish into a cylindrical shape directly, and then steamed and cooked into a product that is added with pre-made artificial crab meat fibre in the ingredient before shaping;
Crabstick, also known as simulated crab meat, is a bionic food made of minced fish as the main ingredient, with starch, sugar, seasoning and other auxiliary materials, processed by chopping, steaming, baking, rolling, packaging and sterilisation. It is regarded as the best health food because it is rich in nutrients, rich in protein, low in calories and tasty. The same production line is capable of producing both square, round, straight-cut, diagonal-cut and other cuts of simulated crab meat as well as conventional crab sticks.
At the very beginning of the production line, we have the raw material preparation section. High-quality fish, usually species like Alaska pollock or other white fish with a mild flavor and firm texture, are the main ingredients. These fish are first received at the factory and go through a thorough cleaning process to remove any dirt, scales, and impurities. Then, they are deboned either manually or by using advanced deboning machines. Once the fish are clean and boneless, they are minced into a fine paste. This is achieved by powerful grinding machines that can break down the fish flesh into a smooth and consistent texture, which is essential for the subsequent steps.
Next comes the mixing stage. Specialized mixing equipment is used to blend the fish paste with various seasonings and additives. These may include salt, sugar, starch, and flavor enhancers to mimic the taste of crab meat. The mixing machines are designed to ensure an even distribution of all these ingredients throughout the fish paste, creating a homogeneous mixture. This is crucial as any unevenness in flavor or texture could affect the final quality of the crab sticks.
After mixing, the mixture is then fed into the shaping equipment. This typically consists of extruder machines. The extruders have specific molds that shape the mixture into long, thin strips that resemble the shape of crab legs. The extrusion process is carefully controlled in terms of pressure and speed to ensure that the strips come out with a uniform diameter and smooth surface. Some advanced extruder models also have the ability to create indentations or patterns on the surface of the strips to make them look more like real crab legs.
Following the shaping process, the crab stick strips are sent to the cooking section. There are different cooking methods employed, with steaming and boiling being the most common ones. Steaming offers a gentler cooking approach that helps retain the moisture and flavor of the mixture. Boiling, on the other hand, can ensure thorough cooking and sterilization. The cooking equipment is equipped with precise temperature and time control systems to guarantee that the crab sticks are cooked to the right consistency.
Once cooked, the crab sticks are cooled rapidly using cooling tunnels or conveyor belt cooling systems. This quick cooling helps to set the texture and makes them easier to handle in the subsequent packaging process.
Finally, the cooled crab sticks are transferred to the packaging area. Automated packaging machines wrap them individually or in batches, depending on the market requirements. The packaging not only protects the crab sticks from contamination but also provides important product information to consumers.
Overall, the crab stick production line equipment works in harmony to transform raw fish into the delicious and recognizable crab sticks that are enjoyed by many around the world.
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  • Availability: In Stock
  • Model: Model 2027M
  • Weight: 0.00kg
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$599.00
Ex Tax: $599.00

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Tags: Surimi , Crab , Stick , Production Line
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