Imitation Crab Meat Production Line
1.Imitation crab meat is a seafood product made by blending processed fish, known as surimi, with various texturizing ingredients, flavorants, and colorants. Surimi is the primary ingredient used to create imitation crab meat. It is mostly composed of fish myofibrillar proteins. These proteins are responsible for the quintessential characteristic of surimi that makes imitation crab meat manufacture possible, namely the ability to form a sturdy gel. The gel can be shaped and cut into thin strips, when rolled together, mimic the texture of real crab meat. Various ingredients are mixed together to make a product which has the color, taste, and texture of crab meat. The surimi used in the manufacture of imitation crab meat is most commonly processed from the Alaska pollock or walleye pollock. 2. Forming the crab meat
The frozen surimi is converted to imitation crab meat through various steps. First, it is warmed to about 25°F (-4°C), then sliced into coarse flakes. In a process known as comminution, the surimi flakes are then mixed together in a stone bowl grinder with other ingredients in the crab meat recipe. These ingredients include starch, salt, natural crab meat, egg white, and flavors. This mixture results in a thick surimi paste, which is then transferred to a holding tank. 3. The paste is pumped from the holding tank to the sheet-forming equipment. Here, continuous sheets of surimi, about 10 in (25 cm) wide and 0.05 in (1.2 mm) thick are produced. Due to the chemical nature of the surimi protein, these sheets are very smooth. After the sheets are formed, they are sent to machines for the initial cooking. This cooking helps set the sheets and prepares them for the slitting operation, which gives the meat the appearance and texture of crab meat. 4. The slitting is done by a machine which is composed of two steel rollers that cut the surimi sheet into thin 0.1 in (1.5 mm) wide strands. These thin strands are then bundled and rolled into
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