The main raw material of artificial crabmeat is fish roe, and the ingredients and ratio are as follows: potato starch is the weight of fish gill (the same below) 4%, sputum starch is 2%, egg protein is 10% to 15%, crab extract is 1% to 2%, crab flavored 1%, monosodium glutamate 1%, salt 2.5%, other seasonings and water amount. The production process is as follows: (1) Process fish gills Remove fish flesh from fresh grass carp, herring, black fish, etc., and rinse in water below 0°C to remove impurities such as thorns, skins, etc., and put them into the meat grinder. Broken, if it is not broken enough, it can be twisted again. (2) Mixing ingredients Put the fish gizzard into a large bowl or pot, stir it quickly with bamboo chopsticks or bamboo sticks, add ingredients for 10 minutes or so, and stir quickly with bamboo chopsticks or bamboo sticks for 10 to 20 minutes. Mix the fish sauce mixture into a slurry. If the number of imitation crab meat is large, it can be collapsed with a rake. (C) Gel Forming The paste-like surimi mixture is poured into a rectangular metal box. The size of the box can be determined according to the amount of surimi mixture, and the color of crab or crab on the top and bottom surfaces. Then, The mixture is cooked in a pot, gelled at a temperature of 35 to 45°C for about 60 minutes, and finally cooked at a high temperature of 90 to 95°C for about 40 minutes to be molded. (D) Cut into filaments The gel-shaped fish gill mixture is cut into filaments of 1 mm, 1 mm and 30 mm in diameter, and the filaments are bundled in a bundle and compressed and adhered to the surface, and the surface is then colored with crab or crab meat. Sterilize for 10 minutes at 90°C high temperature and place it in a vacuum package.
Fresh taro
Fresh taro,Fresh carrot,other vegetables
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