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Fish cake processing technology
The kamaboko is a premium type of surimi product, known for its firm texture and bright white color. It can also be crafted into two-color or three-color variations, offering versatility for creative presentation. Consumers often cut it into various shapes to create vibrant and appealing dishes.
Production Method:
1. **Raw Material Selection**: To meet the high standards of elasticity and appearance, fresh white fish with low fat content and firm, flavorful flesh is essential. Frozen fish is commonly used to ensure consistency and quality.
2. **Smashing (Mincing)**: The process is similar to that of other squid-based products, but with an emphasis on thorough rinsing, especially for species that are naturally white and savory. The mincing method typically involves three steps: empty grinding, salt grinding, and final mixing. This helps break down muscle fibers, dissolve proteins, and develop the desired texture. The process usually lasts 20–30 minutes.
3. **Sheeting**: Traditionally done by hand in small-scale production, this step requires skill. Modern methods use machines like Japan’s K3B three-color plate machine, which can produce up to 900 pieces per hour. For tri-colored versions, the mixture is divided into three parts. One portion is colored red with red rice flour and pepper, another is yellow with egg yolk, and the third remains white. These are fed into separate hoppers in the machine, resulting in beautifully layered fish cakes.
4. **Heating**: Kamaboko is typically cooked using either baking or steaming. Baking involves placing the fish cake on a conveyor belt and passing it through an infrared oven for 20–30 seconds to give it a glossy finish. Steaming is more common and often uses continuous cookers for efficiency. In China, fish cakes are usually steamed at 95–100°C for about 45 minutes, ensuring the center reaches 75°C. A two-step heating method—first at 45–50°C for 20–30 minutes, then at 90–100°C for another 20–30 minutes—produces a superior elastic texture.
5. **Cooling**: After cooking, rapid cooling in cold water (10–15°C) helps retain moisture, prevents drying, and maintains a smooth surface. The fish cakes are then cooled further on a cooling rack in a controlled environment. UV light is often used to sterilize the surface before packaging.
6. **Packing and Storage**: Once fully cooled, the kamaboko is packaged automatically and placed in wooden crates for storage. It is kept in cold rooms at 0–1°C. At room temperature (15–20°C), it can last 3–5 days, while in cold storage, it can be stored for 20–30 days. In China, many fish cakes are sold immediately after production, sometimes wrapped in oil paper or plastic bags and stored until shipment.
**Quality Standards**: The finished product should have a neat, attractive appearance, tender meat, good elasticity, and a distinct fishy flavor. These characteristics make kamaboko a popular choice in both traditional and modern cuisine.
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