Crab stick, also known as crab foot stick, simulated crab meat and crab-flavored fish cake, is a kind of deep-processed marine food with high protein, low fat, reasonable nutritional structure, safety and health, and is made of various kinds of minced marine fish or freshwater fish. Crab stick is the texture and flavor of crab leg meat that simulates Alaska snow crab. The meat is firm and tough, with a salty and slightly sweet seafood flavor, which is very simulated.
Crab stick is a new simulation product made of narrow cod surimi successfully developed by Japan 1972. Its food types include crab sticks, fried flowers, surimi bread, fish ham, fish sausage and shrimp cakes. This product can be eaten directly, and can also be used as the raw material of assorted dishes, sushi and hot pot, which is deeply loved by consumers at home and abroad.
Processing technology of crab meat
There are two main processing technologies of crab stick food. The shape and meat quality of the finished product are different, but the taste is basically the same. First, the minced fish is wrapped into thin slices, steamed, roasted, stripped and then rolled into rolls. After the finished product is unfolded, the fish can be torn into thin strips along the stripes to make crab sticks. The other is to directly fill the minced fish into a cylinder and then cook it. This product is made by adding pre-made artificial crab meat fiber into the ingredients before molding. At present, domestic and international markets are mostly the first crab stick products.
Thawing (or cutting) surimi → chopping, mixing, stirring → filling → cooking → baking → cooling → rolling → rolling → coating → film packaging → cutting → cooking → cooling → peeling → cutting into small pieces → quantifying → vacuum packaging → freezing → crab stick finished product.