Fish paste forming machine
| Min. Order: | 1 Set/Sets |
|---|---|
| Trade Term: | FOB,CFR,CIF |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 0.5t-5t/h |
| Place of Origin: | Fujian |
Company Profile
| Location: | Xiamen, Fujian, China (Mainland) |
|---|---|
| Business Type: | Manufacturer, Trading Company, Distributor/Wholesaler |
| Main Products: | Meat Separating Machine, Meat Collecting Barrel, Fish Paste Rotary Screen, Fish Separating Machine, Filter |
Product Detail
| Model No.: | UC220 |
|---|---|
| Means of Transport: | Ocean, Land |
| Processing Types: | Fish Product Machine |
| Processing: | Others |
| Brand Name: | JM |
| surimi products: | fish dumpling |
| imitation crab sticks: | tempura |
| fish roll machine: | imitation shrimp |
| hamburger machine: | meat mincer |
| meat grinder: | meat chopper |
| Production Capacity: | 0.5t-5t/h |
| Packing: | iron frame |
| Delivery Date: | 30days |
Product Description
Surimi production line
1. Introduction of production craft: Remove the fish head and fish maw firstly,then enter into the assembly line to getting rid of fish scales and washing,the lean meat from fish or land animals is separated or minced and rinsed numerous times to eliminate undesirable odors,then refining and dehydrating,the result is beaten and pulverized to form a gelatinous paste to quick-freezing.Depending on the desired texture and flavor of the surimi product,the gelatinous paste is mixed with differing proportions of additives such as starch,egg white,salt,vegetable oil, humectants,sorbitol,sugar,soy protein,seasonings,and enhancers such as transglutaminases and monosodium glutamate (MSG).
2. Surimi provides primary raw materials for the prepared foods,such as Fuzhou fish balls,Yunmeng fish noodles,Chikuwa,Tempura,Fish cakes,Fish steaks,Fish fingers,Fish dumpling,Fish rolls,Imitation crab sticks,Crab chunk,Crab claw,Hanpen,Kamaboko,Yong tau foo,and other traditional flavors.
2 Surimi production line can undertake automation and standardized production, saving lots of labor,and to product quality control.
3. Surimi processing technology:Raw fish processing--cleaning--meat separating--rinsing--dehydrated--filtration--mincing--forming--heating gel—cooling—packaging—quick freezing.
4. Surimi is a much-enjoyed food product in many Asian cultures and is available in many shapes,forms,and textures.The most common surimi product in the Western market is imitation crab meat.Such a product often is sold as imitation crab and mock crab in America, and as seafood sticks,crab sticks, fish sticks or seafood extender in Commonwealth nations.
Fish surimi contains about 76% water, 15% protein, 6.85% carbohydrate, 0.9% fat, and 0.03% cholesterol.
The fish used to make surimi include:
Milkfish (Chanos chanos)
Swordfish (Xiphias gladius)
Tilapia
(Big-head pennah croaker (Pennahia macrocephalus)
Golden threadfin bream (Nemipterus virgatus)
Cod (Gadus morhua)
Bigeyes (Priacanthus arenatus)
Pacific whiting (Merluccius productus)
Alaska pollock (Theragra chalcogramma)
Various shark species
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