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Crab meat stick with what meat crab meat stick in the crab meat?

Crab meat sticks are often eaten in eating hot pot or spicy hot pot, but crab meat is more expensive, the meat in the crab meat stick and crab meat is actually not much to do with it, then, what meat is used in the crab meat? The following editorial will bring the introduction.

Is there crab meat in the crab stick

In fact, from the point of view of the production of raw materials alone, the crab stick does not have much to do with crab meat.

Usually you buy crab meat sticks in supermarkets, convenience stores, or on e-commerce platforms, whether imported or domestic, the first thing that appears in the list of ingredients behind the bag will be minced fish.

Minced fish, a raw fish paste made by mincing fish meat and adding salt, sugar and other ingredients. Minced fish has long been a novelty in Chinese cooking, with traditional dishes such as Fuzhou fish balls, Yunmeng fish noodles and Shandong fish dumplings all made from it.

Basically, all edible fish can be made into surimi. For a dozen dollars or so for a pound of balsa fish, you can make it right at home.

It's just that industrial production mainly uses frozen surimi. The raw material for all the ingredients you can find on the market today, including crab meat sticks, fish tofu, lobster balls, squid balls, mock scallop columns, and other common ingredients in hot pots or spicy hot pots, is frozen surimi.

While it's called frozen surimi, it's not as simple as just freezing it. After a fish is sent to the factory, it has to go through at least seven or eight processes before it can become a qualified crab stick ingredient.

An essential part of the process is rinsing, which removes pigment, odor, fat, blood, enzymes, water-soluble proteins, and other substances from the raw fish, and facilitates the formation of a gel. It is because of the gel that the crab stick you eat is smooth and elastic.

The rinsed fish undergoes fine filtration and dehydration, at which point less than one-third of the weight of the minced meat may be left in about 1 kilogram of fish. Adding antifreeze to it and then quick-freezing it prevents the proteins in the meat from denaturing and affecting the quality of the surimi product.

That's halfway through the process of making a crab stick.

The next step, the most crucial, is the ringing (chopping), or mixing and grinding. In the production plant, workers will mix the half-thawed minced fish with a variety of auxiliary materials, seasonings and food additives, and beat it several times until it forms a gel of a certain strength.

In the crab stick production workshop, workers will mix the half-thawed minced fish with all kinds of auxiliary materials

The addition of other substances to the minced fish is mainly for the flavor and texture of the crab stick, but it also hides the businessman's small mind.

For example, starch is a common ingredient that improves the gelatinization of minced fish and can replace some of the minced fish to reduce costs. But you can't add too much starch, or you'll be squeezing the