at separation-rinsing-dewatering-chopping(0.1~0.5% suriflexQ)-packing-freeze-up-end-product-refrigeration
Operating points:
After dewatering, chopping in chopper, add SuriflexQ, chopping for 5-10 minutes, blend completely, prevent temperature to rise, in order to prevent fish protein changing texture, during chopping, add white sugar. Sorbitol, polyphosphate etc. The temperature should be controlled under 10C during chopping, 12C is utmost to avoid to change the quality and texture of surimi pro