FISH CAKE, FISH TOFU PRODUCTION LINE

Take "3 tons of oil-free fish tofu per day" as an example, the standardized process is as follows:

(1) Raw material preparation:

Fresh/frozen fish meat (thawed to -2 ℃ for easier meat harvesting) → Remove the fish head and internal organs → Feed into 

the fish meat harvester to obtain surimi.

(2) Excipient mixing：

Fish paste (70%) + starch (15%) + soy protein (8%) + salt (2%) + monosodium glutamate/flavoring (3%) → Add ice water

 (control the total raw material temperature ≤8℃) → Use a variable frequency pulping machine to beat at high speed for 10-15 

minutes (until the fish paste becomes a fine gel-like consistency).

(3) Forming and shaping：

The surimi slurry is sent to the forming machine to be pressed into blocks → the conveyor belt sends it to the continuous 

steaming machine, where it is steamed at 100℃ for 20 minutes → The fish tofu initially solidifies.

(4) Cooling cutting：

After steaming and boiling, the fish tofu enters the air-cooling line and is cooled to 25℃ → it is cut into standard sizes (such 

as 4cm×4cm×2cm) by an automatic cutter.

(5) Packaging and warehousing:

The cut fish tofu is sent to the vacuum packaging machine for single or multiple packages → inspection (appearance and 

weight) → storage (room temperature/refrigeration).