Artificial crab meat processing method

The artificial crab meat made with fish sauce has delicious taste and good taste. It is similar to natural crab meat in terms of appearance, flavor and nutrition. It can be used to process crab yellow package, crab pot and other crab products. The cost of producing artificial crab meat is very low. The main raw material is fish roe. The weight ratio of various ingredients to fish roe is as follows: potato starch 4%, alfalfa starch 2%, egg protein 10% to 15%, crab extract 1% to 2 %, crab flavor 1%, Monosodium Glutamate 1%, salt 2? 5%, other seasonings and water amount. The specific production process is as follows:

1?Processed fish

Remove fish from fresh grass carp, herring, etc., and rinse in water below 0°C. Remove thorns, skins, etc., and grind them in a meat grinder. ?

2? Mixing ingredients

Put the fish gizzard into the pot, stir it quickly for about 10 minutes, and add various ingredients according to the ratio. Stir again for 10 to 20 minutes to fully reconstitute the surimi mixture into a slurry. When large quantities are available, it can be collapsed. ?

3? Gel molding

The paste-like surimi mixture is poured into a rectangular metal box and the color of crab yellow or crab meat is on the top surface and the bottom surface, and then it is put into a pot and boiled, and gelated at a temperature of 35-45° C. for about 60 minutes, and finally Cook at about 90-95°C for about 40 minutes. ?

4?

The gel-formed surimi mixture was cut into filaments of 1 mm, 1 mm, and 30 mm in diameter, and the filaments were bundled together to be tightly compressed and adhered to the surface to be preserved in crab or crab meat. The finished product is sterilized at a high temperature of 90°C for 10 minutes and can be put on the market after vacuum packaging.

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Xanthan gum, 1%, can produce a significant increase in the viscosity of a liquid. In foods, xanthan gum is common in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the desired texture in many ice creams. Toothpaste often contains xanthan gum as a binder to keep the product uniform. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels. In gluten-free baking xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. In most foods, it is used at concentrations of 0.5% or less.

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