FISH TOFU PRODUCTION LINE

1. Core components of the production line

The fish tofu production line covers the entire process from raw material processing to finished product packaging. The core 

equipment, in the order of processing sequence, is:

（1）Raw material pretreatment equipment:

It includes fish meat harvesters (separating fish meat from fish bones and skin, with a meat harvesting rate of over 90%) and 

meat grinders (grinding fish meat into fine minced meat to meet different taste requirements), ensuring the purity and 

fineness of raw materials and laying a foundation for subsequent shaping.

(2) Mixing and stirring equipment

It adopts a double-shaft spiral stirring unit, which can precisely add auxiliary materials such as soy protein, starch and 

seasonings. The stirring speed is adjustable from 0 to 60r/min, achieving uniform mixing of fish paste and auxiliary materials, 

avoiding caking and ensuring the uniform texture of fish tofu.

(3) Forming equipment:

Equipped with a fully automatic hydraulic forming machine, it supports customizing molds of different specifications

 (commonly 10cm×5cm×2cm, 8cm×4cm×1.5cm, etc.). The forming pressure is adjustable from 0.3 to 0.8MPa, with a single 

forming capacity of 50 to 200 pieces. Moreover, it automatically demold after forming, reducing manual intervention.

(4) Cooking equipment:

The steam-heated continuous cooking tank (compatible with electromagnetic heating) is adopted. The cooking temperature 

is precisely controlled from 95 to 100℃, and the cooking time is adjustable from 3 to 8 minutes. Continuous operation is 

achieved through chain conveyor, avoiding undercooked or partially cooked fish tofu.

(5) Cooling and cutting equipment:

The cooling section adopts dual cooling methods of air cooling and water cooling to cool the fish tofu from above 90℃ to 

room temperature within 30 minutes, avoiding the deterioration of taste caused by residual heat. Subsequently, it will be 

equipped with fully automatic slicing/cutting machines, with a cutting accuracy error of no more than 1mm, meeting the 

requirements of different packaging specifications.

(6) Packaging equipment:

Optional vacuum packaging machines or nitrogen-filled packaging machines are available. The packaging speed is 20-50 

packs per minute. It can achieve integrated sealing of finished products and date printing, and the packaging sealing 

performance meets the standards, extending the product's shelf life.

2. Core advantages of the production line

(1) Efficient mass production with controllable costs

Adopting a continuous operation design, the hourly output of a single production line can reach 500-2000kg (customized 

according to specifications), which is 8 to 10 times more efficient than traditional manual production. At the same time,

 through precise material control and energy-saving heating (such as steam waste heat recovery), raw material loss and 

energy consumption are reduced, and the overall production cost is lowered by 15% to 20%.

(2) Stable quality, compliant and safe

All parts of the entire process equipment that come into contact with food are made of 304 stainless steel, meeting food-

grade hygiene standards and preventing metal contamination. Key processes (such as steaming and cooling) are equipped 

with automatic temperature control and monitoring systems to ensure that the taste, elasticity and moisture content of each 

batch of fish tofu are consistent, and production data can be traced, meeting food safety production standards.

(3) Flexible adaptation and convenient operation

Supports multi-specification product switching. By changing molds and adjusting parameters (such as stirring time and 

steaming temperature), derivative products like fish tofu, fish balls and fish cakes can be produced. The equipment is 

equipped with a touch screen control system, making parameter setting and fault alarm intuitive and clear. Ordinary workers 

can operate it proficiently after 1-2 days of training, lowering the threshold for employment.

(4) Low consumption, easy maintenance, and long-term durability

The core equipment (such as molding machines and cooking tanks) adopts wear-resistant parts and sealing designs, reducing

 the frequency of failures and having a service life of 5 to 8 years. The equipment structure is modular, ensuring no hygiene 

dead corners during daily cleaning. During maintenance, the corresponding modules can be disassembled separately without 

affecting the overall operation of the production line.