Detailed Explanation of Canned Surimi Processing Technology
Canned surimi processing was developed on the basis of surimi product processing. Products such as boiled fish balls, fried fish balls, and seasoned surimi can all be processed into canned foods. These canned products have the unique flavor of surimi products. Here, seasoned eel surimi canned product is taken as an example.
(1) Process flow
Raw material handling, mincing, grinding and kneading (with seasonings added) -> filling into cans -> pre-sealing -> vacuum sealing -> sterilization -> cooling
(2) Operating points
1. Raw materials: select iced fresh or frozen eel with good freshness; deteriorated fish must not be used.
2. Raw material handling: wash the iced fresh or thawed eel with clean water, remove the fins, cut open the belly and remove the internal organs, and wash away the black membrane and blood stains in the abdominal cavity, and trim off the belly meat. Cut along the backbone to obtain two skin-on fillets, then remove the skin to obtain two clean fillets.
3. Mincing, grinding and kneading, and seasoning
Put the prepared fillets into a meat grinder and grind 1--2 times (grinder plate hole diameter is 1 mm), then put them together with the ingredients into a grinding and kneading machine for grinding, kneading, and seasoning. The grinding and kneading temperature should not exceed 10°C. It is ready when the fish meat becomes sticky during grinding and kneading (the time can be 25-35 minutes), then place it in a clean tray.
4. Can filling: coat the inner wall of a drained acid-resistant fully lacquered tinplate can with refined vegetable oil at 100°C, fill with raw surimi, and finally cover the surimi surface with 1 layer of oil.
5. Sealing: cover and pre-seal, then vacuum seal the can, with a vacuum degree above 0.05 MPa.
6. Sterilization and cooling: use high-pressure steam sterilization, with the sterilization formula 10-70-15-118°C.
7. Finished product requirements: net weight 280 grams, the fish surimi is white, the texture is compact, and the mouthfeel is tender and smooth. Small air holes are allowed to exist.