At present, there are problems in the fishery production of countries around the world where the annual reduction in economic fishes, small miscellaneous fish, and low-value fish production have increased year by year. Therefore, how to process and develop new protein foods using low-value trash fish has attracted the attention of countries in the world. The processing of fish gills with low value of small junk fish is rich in raw materials and is not limited by the size of the fish species. Domestically produced products include crab sticks, kamaboko (books), fish rolls (bamboo), fish balls (marine balls), and fish sausages.
Fish roe product processing process and machinery used
First, the classification of cooked fish products
The surimi products can be classified into cooking products, baked products, fried products, and fried products according to heating methods.
Second, the fishbirth cooked product production process extremely attention to the main points:
(1) Production of foods The entire processing process from raw material processing to finished products (fish cooked products) can be roughly divided into two stages. The first stage is raw material processing, which is equivalent to the processing of frozen fish gills, and the latter stage is finished product processing. The basic procedure for the finished product processing from feeding to finished products is as follows:
Breaking feed → forming → heating → cooling → finished product
(2) The problem of ingredients for surimi products is also an important link in the processing quality of surimi products. The ingredients here refer to the mix of raw fish and seasoning recipes. The formulation of a product is based on the availability of production materials and the quality requirements of the products produced. The types of raw materials to be used include various accessories and food additives in addition to the fish fillet as a main raw material. When organizing production, first of all, according to the types and properties of raw materials that may be obtained in production, proper consideration shall be given to the types and collocations of the manufactured products. At the same time, the decision of product formula must be continuously summarized and improved from both production and technology, and it is possible to produce good quality products. From the perspective of using raw materials, raw materials with better elasticity are suitable for the processing of products with higher elasticity, such as fish cakes and fish rolls, and raw materials with poor elasticity or dark-colored fish and fish are suitable for processing elasticity requirements. Low fish sausage or fried fish balls and other products. In addition, raw materials with different elasticities and tastes should be properly matched, as raw material conditions permit. If there is a lack of matching materials, necessary adjustments can be made from the use of auxiliary materials such as starch. For example, raw materials with strong elasticity can be added with less starch, raw materials with poor elasticity can increase the amount of starch, or gluten-like proteins can be used as “elastic reinforcement materialsâ€. In addition to being used as an elastic reinforcement material, starch can also be used as an incremental material to increase the amount of products, and the amount can be as much as 30% or more. Products with lower production value are added to the raw materials that have poor taste or are rinsed. Kinds of seasonings to increase the flavor of the product to meet consumer demand.
Third, the auxiliary materials for surimi products:
(1) Water for fish production:
During the production of fish gills, the water used for direct contact with the raw materials and their products is the production water, while the washing tools and the cleared water are clean water.
In the process of surimi products, the relationship between water and products is very close. In each production process, various components contained in water may enter the product directly or indirectly. Sometimes, add appropriate amount of water directly to the fish gills. Therefore, currently, the quality of production water for surimi products is basically the same as that of drinking water. Generally processed products of surimi products are tap water as the source of water quality. They may not be inspected, but when using the well water or other water sources to produce surimi products, they must After testing the water quality, it is required to use it again.
(2) Grease:
There are generally two methods of using oils and fats for fish products. One is to directly add ingredients (including vegetable oil and lard oil) to the fish paste products, and the other is to use seasonings such as frying in the heat treatment of fish gizzards. Fishing rod.
At present, the oils and fats suitable for the production of surimi products are mainly pork fats. Generally, the pig's back fat is better. Compared with tallow and suet, the supply is comparatively adequate and the value is low. The addition of more pork to various types of sausage products in the product can not only improve the flavor, but also improve the appearance (such as incision) and increase appetite.
Frying generally uses vegetable oil. Animal oil has a higher freezing point and should not be used as frying oil. Fried oil will produce volatile substances during the frying process to form smoke.
(3) Starch:
Starch is a polysaccharide, and sugar is a major component of cereal grains, potato and certain legumes, and rice and flour products. Each part of plant tissue contains various sugars. In animals, sugar is stored in the form of storage. Sugar is the source of human calories.
Since starch can achieve very high viscosity, adding some starch to some fish with poor elasticity (or frozen fish) can increase the viscosity. High-strength starches tend to lose their fluidity as they cool and form gels. When they cool for a long time, the gels become brittle and the water is released. This phenomenon is called aging of starch. Therefore, starch products (including fish products) should not be placed at low temperatures for a long period of time.
The degree of starch cleanness has a great influence on the color, hygiene, and preservation performance of the surimi product. Many metamorphosis of the surimi product is due to the presence of various bacteria or spores in the starch.
The starch of the surimi product is required to meet the food standard and requires white color. The content of edible starch in China does not exceed 20%.
(4) Seasonings and essences:
The quality of the fish products is determined by appearance (shape, surface and internal conditions, packaging, etc.), elasticity (strength, bite strength, etc.), flavor, etc., and good taste is one of the basic points. .
The taste of food has a very close relationship with its chemical composition. Different chemical compositions also have different flavors. The chemical composition of foods usually refers to proteins, sugars, fats, vitamins, inorganic salts, and moisture. The standard for good fish products is not only nutritious, but also delicious. However, in order to make exquisite foods that are excellent in whiteness and elasticity during the processing of fish-fry foods, the raw fish meat is often rinsed many times. In this way, as the processing process progresses, some taste substances in the fish will suffer some losses. Therefore, reasonable seasoning is even more important for surimi products.
1, MSG
The main ingredient of monosodium glutamate is Na-salt of L-glutamic acid, which is the main flavoring agent used for flavoring in surimi products. In addition to monosodium glutamate, some amino acids can also be used as flavoring agents.
Its taste ingredient, aroma 71.4%, 13.3% salty, 9.8% sweet, 3.4% sour, bitter 1.7%, the other 0.4%, MSG hydrolysis degree, the concentration of 0.003% can feel ( The minimum amount this can feel is called the threshold). The amount of MSG used is about 20 to 30% of the amount of salt.
In addition to MSG, nucleotides and a variety of animal leaching soups can also be used as flavoring agents.
2. Sugar
Sugar is the main sweetener, and sweeteners are used in surimi products. They use white sugar. In order to achieve a certain degree of elasticity, salt is often added to the flesh of fish, and sugar can “buffer†salty taste. In addition, sugar also has flavor, anti-corrosion to antimony, solution tired and so on.
There is also a certain degree of protective water effect of sugar, such as adding appropriate sucrose in frozen raw fish, can reduce the frozen deformation of the protein. Adding sugar to fish sausages can prevent the oxidation of sodium nitrite.
The sugar content in fish paste products is slightly different depending on the taste of different countries. Generally, it is within the range of 1 to 5%.
3, salt
Salt is the main ingredient of salty fish. Salt is used more for salted fish products. The ingredient is sodium chloride. The chloride ions in salt are bitter, and salt is an indispensable and important ingredient in daily life.
In addition to the above functions, the addition of salt to surimi products also has the function of eluting salt-soluble proteins to form sols, which, when heated, makes the products more resilient, and salt also has a deodorizing effect.
Salt also has a strong antiseptic effect, which can inhibit the reproduction and development of some bacteria.
The amount of refined salt used for surimi products is generally 2 to 2.5% (percentage of fish flesh, and products with higher starch content can also be improved). All kinds of products are slightly different.
4, rice wine
A bit of rice wine is commonly used in surimi products to remove the smell of fish and make the fish produce a delicious taste.
Alcohol in rice wine penetrates into the fish tissue and dissolves amines that are odoriferous. During the heating process or during the frying process, alcohol can also evaporate along with the alcohol.
5, spicy and spices
The spicy taste of food comes from various spices containing different special chemical components.
Spicy is the most pungent taste in all tastes, and it is also the most sensitive. It can also increase flavor, promote appetite, help digestion, and promote blood circulation. At the same time, a variety of spices ingredients have a certain bactericidal capacity, have a certain role in extending the shelf life of surimi products, but if you eat too much spicy, it will stimulate gastrointestinal pain
Spices, in addition to giving the food a certain flavor, but also can correct the bad smell of food, especially in the fish products can play a certain degree of odor, in addition, there is to increase appetite, help digestion and antiseptic.
Natural spices, thick color and coarse particle size, directly use the disadvantages of forming spots on the surimi products. Therefore, under the premise of maintaining a strong flavoring and stinking effect, it is desirable to use extracting extract of spice. For example, fish sausages are often seasoned with ginger juice and garlic sauce. In general, spices used to remove peels can be used.
Examples - artificial crab meat
Crab meat is a collection of many 1 to 2 mm diameter muscle fiber bundles arranged in the same direction. The muscle fiber bundles that make up the crab meat are scattered in a mess and give a unique taste. The current methods for producing artificial crab meat are:
(1) Mixing method
Japan's Tanaka Kenji and others proposed adding 0.2 g of sodium bisulfite reducing agent and 2 g of sodium hydrogencarbonate as a blowing agent to 1 kg of gelatin protein, mixing it into hot water at 50°C, stirring in the same direction, and rotating at 300°C. Turn/minutes. The hot water is gradually warmed up and gradually rises from the initial 50-60°C to boiling. After three minutes, the gelation is complete. Another 100 g of glutenin was added with 0.02 g of sodium hydrogensulfite and 0.2 g of sodium bicarbonate, and a small amount of red pigment was treated in the same manner as described above. Then the two products were mixed and dehydrated, which is a crab-like food. Add seasonings and spices to make artificial crab meat.
(2) Fish cake method
Japan's Yamano Fumio invented a food processing method that uses kamaboko as a raw material and produces the same taste as crab meat. He made a detailed study of the muscle fiber structure of crab meat, including muscle strength, cross-sectional shape and thickness, in order to make the produced fish meat products have similar taste to crab meat fibers. The two fish cakes with a gel strength of 340 g and 1050 g were cut into kumquat slices having a width of 0.25-0.5 mm, 0.5 mm, 1.0 mm, and 1.5 mm, and subjected to sensory evaluation. The kumquat gel strength was 1000 g. The best width is 0.5 to 1.0 mm. To make a kamaboko formula with a gel length of about 1000 grams:
Fish meat 10 kg salt 0.25 kg
Starch 0.30 kg sugar 0.40 kg
Sodium glutamate 0.20 kg glycine 0.04 kg
Alanine 0.02 kg
The above ingredients are mixed, fully crushed, and placed in a metal box to make a rectangle 38 cm long, 34 cm wide, and 3 cm thick. The top layer and the ground are coated with a crab coloring liquid and placed at 90-95. Cook for 40 minutes at °C. After cooling, filaments of 1 mm x 1 mm x 30 mm were formed. After mixing, red spots appeared between the small white gaps, resembling crab meat, and the taste was similar to that of natural crab meat.
(3) One-way freezing
The protein paste containing 4% milk protein, 4% egg white, and 1.5% sodium alginate was unidirectionally frozen for 30 minutes and then kept at -10 to -5°C for incubation. A 1 cm thick slice was cut into the parallel direction of the ice crystals, and the calcium propionate solution was allowed to solidify sodium alginate. The solidified fiber sheet is heated in a microwave oven to coagulate the protein and soaked in boiling water for 3 to 10 minutes to remove excess calcium ions. Immerse in 0.1-0.2% sodium tripolyphosphate solution to improve fibrous tissue. Finally, the resulting cellulose is prepared by using Crassell (a artificially formulated crab flavor additive), monosodium glutamate, a mixture of 5'-monoinosinic acid disodium salt and 5'-guanosine sodium salt, and a sweetener ( Glycine, alanine and sucrose) seasoning. After molding, heating artificial crab meat products.
(4) Cutting method
Japan's Takahashi Minsheng et al. proposed ways of producing fibrous foods using various aquatic products and livestock animal meats as raw materials, such as parsley, squid, mackerel, sardines, shrimp, Antarctic krill, squid, scorpions, and whale meat. . Fresh fish, frozen fish and beef, pigs, horses, sheep, chicken and other meat can be used as raw materials.
The above listed aquatic products and livestock products can be used alone or in combination, and the corresponding raw materials can be selected according to the types of finished products processed.
The production process involves adding 3 liters of water, 250 grams of salt, 800 grams of potato starch, 300 grams of wheat starch, crab extract, crab flavor and other seasonings to 10 kilograms of high-quality fish ravioli. The minced meat was made in minutes, and the meat was passed through a slit of 200 mm in width and 1.5 mm in thickness and pressed into a ribbon shape. Then, the meat was soaked in a coagulation solution for 3 minutes. The protein coagulation night consisted of 1.2% acetic acid, 20% salt, and the pH was adjusted to 4.7 with sodium hydroxide.
The dough-like gelatinized meat emulsion was then rinsed in flowing water for 3 minutes, cut into 2 mm wide noodles, mixed into fiber bundles, and colored with natural red pigment on one side of the surface. Cut off after packaging, the length of 80 mm, cooking at 95 °C for 15 minutes, cooling, to get the taste, flavor, appearance and Crab legs are very similar artificial crab meat.
Fish roe product processing process and machinery used
First, the classification of cooked fish products
The surimi products can be classified into cooking products, baked products, fried products, and fried products according to heating methods.
Second, the fishbirth cooked product production process extremely attention to the main points:
(1) Production of foods The entire processing process from raw material processing to finished products (fish cooked products) can be roughly divided into two stages. The first stage is raw material processing, which is equivalent to the processing of frozen fish gills, and the latter stage is finished product processing. The basic procedure for the finished product processing from feeding to finished products is as follows:
Breaking feed → forming → heating → cooling → finished product
(2) The problem of ingredients for surimi products is also an important link in the processing quality of surimi products. The ingredients here refer to the mix of raw fish and seasoning recipes. The formulation of a product is based on the availability of production materials and the quality requirements of the products produced. The types of raw materials to be used include various accessories and food additives in addition to the fish fillet as a main raw material. When organizing production, first of all, according to the types and properties of raw materials that may be obtained in production, proper consideration shall be given to the types and collocations of the manufactured products. At the same time, the decision of product formula must be continuously summarized and improved from both production and technology, and it is possible to produce good quality products. From the perspective of using raw materials, raw materials with better elasticity are suitable for the processing of products with higher elasticity, such as fish cakes and fish rolls, and raw materials with poor elasticity or dark-colored fish and fish are suitable for processing elasticity requirements. Low fish sausage or fried fish balls and other products. In addition, raw materials with different elasticities and tastes should be properly matched, as raw material conditions permit. If there is a lack of matching materials, necessary adjustments can be made from the use of auxiliary materials such as starch. For example, raw materials with strong elasticity can be added with less starch, raw materials with poor elasticity can increase the amount of starch, or gluten-like proteins can be used as “elastic reinforcement materialsâ€. In addition to being used as an elastic reinforcement material, starch can also be used as an incremental material to increase the amount of products, and the amount can be as much as 30% or more. Products with lower production value are added to the raw materials that have poor taste or are rinsed. Kinds of seasonings to increase the flavor of the product to meet consumer demand.
Third, the auxiliary materials for surimi products:
(1) Water for fish production:
During the production of fish gills, the water used for direct contact with the raw materials and their products is the production water, while the washing tools and the cleared water are clean water.
In the process of surimi products, the relationship between water and products is very close. In each production process, various components contained in water may enter the product directly or indirectly. Sometimes, add appropriate amount of water directly to the fish gills. Therefore, currently, the quality of production water for surimi products is basically the same as that of drinking water. Generally processed products of surimi products are tap water as the source of water quality. They may not be inspected, but when using the well water or other water sources to produce surimi products, they must After testing the water quality, it is required to use it again.
(2) Grease:
There are generally two methods of using oils and fats for fish products. One is to directly add ingredients (including vegetable oil and lard oil) to the fish paste products, and the other is to use seasonings such as frying in the heat treatment of fish gizzards. Fishing rod.
At present, the oils and fats suitable for the production of surimi products are mainly pork fats. Generally, the pig's back fat is better. Compared with tallow and suet, the supply is comparatively adequate and the value is low. The addition of more pork to various types of sausage products in the product can not only improve the flavor, but also improve the appearance (such as incision) and increase appetite.
Frying generally uses vegetable oil. Animal oil has a higher freezing point and should not be used as frying oil. Fried oil will produce volatile substances during the frying process to form smoke.
(3) Starch:
Starch is a polysaccharide, and sugar is a major component of cereal grains, potato and certain legumes, and rice and flour products. Each part of plant tissue contains various sugars. In animals, sugar is stored in the form of storage. Sugar is the source of human calories.
Since starch can achieve very high viscosity, adding some starch to some fish with poor elasticity (or frozen fish) can increase the viscosity. High-strength starches tend to lose their fluidity as they cool and form gels. When they cool for a long time, the gels become brittle and the water is released. This phenomenon is called aging of starch. Therefore, starch products (including fish products) should not be placed at low temperatures for a long period of time.
The degree of starch cleanness has a great influence on the color, hygiene, and preservation performance of the surimi product. Many metamorphosis of the surimi product is due to the presence of various bacteria or spores in the starch.
The starch of the surimi product is required to meet the food standard and requires white color. The content of edible starch in China does not exceed 20%.
(4) Seasonings and essences:
The quality of the fish products is determined by appearance (shape, surface and internal conditions, packaging, etc.), elasticity (strength, bite strength, etc.), flavor, etc., and good taste is one of the basic points. .
The taste of food has a very close relationship with its chemical composition. Different chemical compositions also have different flavors. The chemical composition of foods usually refers to proteins, sugars, fats, vitamins, inorganic salts, and moisture. The standard for good fish products is not only nutritious, but also delicious. However, in order to make exquisite foods that are excellent in whiteness and elasticity during the processing of fish-fry foods, the raw fish meat is often rinsed many times. In this way, as the processing process progresses, some taste substances in the fish will suffer some losses. Therefore, reasonable seasoning is even more important for surimi products.
1, MSG
The main ingredient of monosodium glutamate is Na-salt of L-glutamic acid, which is the main flavoring agent used for flavoring in surimi products. In addition to monosodium glutamate, some amino acids can also be used as flavoring agents.
Its taste ingredient, aroma 71.4%, 13.3% salty, 9.8% sweet, 3.4% sour, bitter 1.7%, the other 0.4%, MSG hydrolysis degree, the concentration of 0.003% can feel ( The minimum amount this can feel is called the threshold). The amount of MSG used is about 20 to 30% of the amount of salt.
In addition to MSG, nucleotides and a variety of animal leaching soups can also be used as flavoring agents.
2. Sugar
Sugar is the main sweetener, and sweeteners are used in surimi products. They use white sugar. In order to achieve a certain degree of elasticity, salt is often added to the flesh of fish, and sugar can “buffer†salty taste. In addition, sugar also has flavor, anti-corrosion to antimony, solution tired and so on.
There is also a certain degree of protective water effect of sugar, such as adding appropriate sucrose in frozen raw fish, can reduce the frozen deformation of the protein. Adding sugar to fish sausages can prevent the oxidation of sodium nitrite.
The sugar content in fish paste products is slightly different depending on the taste of different countries. Generally, it is within the range of 1 to 5%.
3, salt
Salt is the main ingredient of salty fish. Salt is used more for salted fish products. The ingredient is sodium chloride. The chloride ions in salt are bitter, and salt is an indispensable and important ingredient in daily life.
In addition to the above functions, the addition of salt to surimi products also has the function of eluting salt-soluble proteins to form sols, which, when heated, makes the products more resilient, and salt also has a deodorizing effect.
Salt also has a strong antiseptic effect, which can inhibit the reproduction and development of some bacteria.
The amount of refined salt used for surimi products is generally 2 to 2.5% (percentage of fish flesh, and products with higher starch content can also be improved). All kinds of products are slightly different.
4, rice wine
A bit of rice wine is commonly used in surimi products to remove the smell of fish and make the fish produce a delicious taste.
Alcohol in rice wine penetrates into the fish tissue and dissolves amines that are odoriferous. During the heating process or during the frying process, alcohol can also evaporate along with the alcohol.
5, spicy and spices
The spicy taste of food comes from various spices containing different special chemical components.
Spicy is the most pungent taste in all tastes, and it is also the most sensitive. It can also increase flavor, promote appetite, help digestion, and promote blood circulation. At the same time, a variety of spices ingredients have a certain bactericidal capacity, have a certain role in extending the shelf life of surimi products, but if you eat too much spicy, it will stimulate gastrointestinal pain
Spices, in addition to giving the food a certain flavor, but also can correct the bad smell of food, especially in the fish products can play a certain degree of odor, in addition, there is to increase appetite, help digestion and antiseptic.
Natural spices, thick color and coarse particle size, directly use the disadvantages of forming spots on the surimi products. Therefore, under the premise of maintaining a strong flavoring and stinking effect, it is desirable to use extracting extract of spice. For example, fish sausages are often seasoned with ginger juice and garlic sauce. In general, spices used to remove peels can be used.
Examples - artificial crab meat
Crab meat is a collection of many 1 to 2 mm diameter muscle fiber bundles arranged in the same direction. The muscle fiber bundles that make up the crab meat are scattered in a mess and give a unique taste. The current methods for producing artificial crab meat are:
(1) Mixing method
Japan's Tanaka Kenji and others proposed adding 0.2 g of sodium bisulfite reducing agent and 2 g of sodium hydrogencarbonate as a blowing agent to 1 kg of gelatin protein, mixing it into hot water at 50°C, stirring in the same direction, and rotating at 300°C. Turn/minutes. The hot water is gradually warmed up and gradually rises from the initial 50-60°C to boiling. After three minutes, the gelation is complete. Another 100 g of glutenin was added with 0.02 g of sodium hydrogensulfite and 0.2 g of sodium bicarbonate, and a small amount of red pigment was treated in the same manner as described above. Then the two products were mixed and dehydrated, which is a crab-like food. Add seasonings and spices to make artificial crab meat.
(2) Fish cake method
Japan's Yamano Fumio invented a food processing method that uses kamaboko as a raw material and produces the same taste as crab meat. He made a detailed study of the muscle fiber structure of crab meat, including muscle strength, cross-sectional shape and thickness, in order to make the produced fish meat products have similar taste to crab meat fibers. The two fish cakes with a gel strength of 340 g and 1050 g were cut into kumquat slices having a width of 0.25-0.5 mm, 0.5 mm, 1.0 mm, and 1.5 mm, and subjected to sensory evaluation. The kumquat gel strength was 1000 g. The best width is 0.5 to 1.0 mm. To make a kamaboko formula with a gel length of about 1000 grams:
Fish meat 10 kg salt 0.25 kg
Starch 0.30 kg sugar 0.40 kg
Sodium glutamate 0.20 kg glycine 0.04 kg
Alanine 0.02 kg
The above ingredients are mixed, fully crushed, and placed in a metal box to make a rectangle 38 cm long, 34 cm wide, and 3 cm thick. The top layer and the ground are coated with a crab coloring liquid and placed at 90-95. Cook for 40 minutes at °C. After cooling, filaments of 1 mm x 1 mm x 30 mm were formed. After mixing, red spots appeared between the small white gaps, resembling crab meat, and the taste was similar to that of natural crab meat.
(3) One-way freezing
The protein paste containing 4% milk protein, 4% egg white, and 1.5% sodium alginate was unidirectionally frozen for 30 minutes and then kept at -10 to -5°C for incubation. A 1 cm thick slice was cut into the parallel direction of the ice crystals, and the calcium propionate solution was allowed to solidify sodium alginate. The solidified fiber sheet is heated in a microwave oven to coagulate the protein and soaked in boiling water for 3 to 10 minutes to remove excess calcium ions. Immerse in 0.1-0.2% sodium tripolyphosphate solution to improve fibrous tissue. Finally, the resulting cellulose is prepared by using Crassell (a artificially formulated crab flavor additive), monosodium glutamate, a mixture of 5'-monoinosinic acid disodium salt and 5'-guanosine sodium salt, and a sweetener ( Glycine, alanine and sucrose) seasoning. After molding, heating artificial crab meat products.
(4) Cutting method
Japan's Takahashi Minsheng et al. proposed ways of producing fibrous foods using various aquatic products and livestock animal meats as raw materials, such as parsley, squid, mackerel, sardines, shrimp, Antarctic krill, squid, scorpions, and whale meat. . Fresh fish, frozen fish and beef, pigs, horses, sheep, chicken and other meat can be used as raw materials.
The above listed aquatic products and livestock products can be used alone or in combination, and the corresponding raw materials can be selected according to the types of finished products processed.
The production process involves adding 3 liters of water, 250 grams of salt, 800 grams of potato starch, 300 grams of wheat starch, crab extract, crab flavor and other seasonings to 10 kilograms of high-quality fish ravioli. The minced meat was made in minutes, and the meat was passed through a slit of 200 mm in width and 1.5 mm in thickness and pressed into a ribbon shape. Then, the meat was soaked in a coagulation solution for 3 minutes. The protein coagulation night consisted of 1.2% acetic acid, 20% salt, and the pH was adjusted to 4.7 with sodium hydroxide.
The dough-like gelatinized meat emulsion was then rinsed in flowing water for 3 minutes, cut into 2 mm wide noodles, mixed into fiber bundles, and colored with natural red pigment on one side of the surface. Cut off after packaging, the length of 80 mm, cooking at 95 °C for 15 minutes, cooling, to get the taste, flavor, appearance and Crab legs are very similar artificial crab meat.
Senyuan Biological Technology Co., Ltd. , http://www.hnvitamins.com