Product Overview


Details of Production
Surimi products
Surimi Type
Threadfin Bream
Surimi Percent
30%, 35%, 40%, 50%, 60%
Edible Method
Ready to eat after defrosting
Shelf Life
24 months stored below -18℃
250g, 1LB, 500g, 900g, 1Kg
Seafood Salad, Crab Stick Salad, Sushi,Imitation Crab Pasta Salad


Mix the half-frozen surimi with other ingredients for about half an hour, with the temperature controlled under 10℃.

2. Molding & Roasting

Put the mixed surimi into the hopper of molding pump,through gear pump into the nozzle,make the pasty surimi to sheet on the steel belt.

After molding and boiling, surimi sheet rolls to chain to cool down by wind.

3. Cutting

After cooling down, the surimi sheet was cut to different depth of filament by cutting machine.

4. Bundling

After cutting the surimi sheet into filament, rolling up to stick style.

5. Coloring,Filming,Sealing and Cutting

Put the mixed color into the hopper of color pump,and through gear pump into nozzle, and then spread on the film evenly. Ice was put around the hopper to keep the coloring a low temperature.

The color film wraps the the crab sticks automatically. The cutting machine cuts and seals the wrapped sticks automatically.

0.0088 s.