Explosive cheese crab-flavor bar and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a popcorn cheese crab-flavored bar and a preparation method thereof.The popcorn cheese crab-flavored bar comprises an outer crab-flavored minced fillet layer and an inner popcorn cheese layer, the mass of the popcorn cheese layer accounts for 19-23% of the total mass of the product, and the popcorn cheese layer is of a continuous columnar core layer structure and penetrates through the interior of the crab-flavored minced fillet layer; the crab-flavor minced fillet layer contains crab shell extract, so that unique nutritional ingredients are provided while the crab flavor is enhanced. According to the preparation method of the popcorn cheese crab-flavor bar, through the unique double-layer structure of the popcorn cheese crab-flavor bar, the crab shell extract is added into the outer crab-flavor surimi layer to enhance the crab flavor, the proportion of the inner popcorn cheese layer is 19-23%, a stable semi-fluid net-shaped three-dimensional structure is formed by multiple components, cheese is prevented from being liquefied and lost, the rich cheese flavor and popcorn taste are provided, and the crab flavor is enhanced. The eating experience of consumers is enriched, meanwhile, the quality stability of the product in the processing and storage processes is guaranteed, and the problems of deformation, cracking and the like are reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a molten cheese crab stick and a preparation method thereof. Background Art

[0002] The production process of traditional crab sticks mainly includes steps such as mincing, seasoning, shaping, and steaming of fish mince, and then cutting into strips, and making its color close to crab meat by adding pigments. Over time, the equipment and technology for crab sticks have gradually matured. In terms of application, it is commonly used in foods such as hot pot, oden, salad, sushi, etc., especially very common in Japanese cuisine. The main reasons for its popularity include low cost (more than 70% lower than the price of real crab meat), convenient storage (ready to eat after opening the bag and resistant to storage), and a taste close to real crab meat, being suitable as a substitute.

[0003] Currently, in the prior art, there are some trends in the technological evolution of crab sticks. In terms of healthy improvement, products with low salt, non-genetically modified starch, and natural pigment versions have been launched; in terms of morphological innovation, derivative forms such as crab stick shreds and crab balls have been developed; in terms of vegetarian adaptation, pea protein-based crab sticks meet the needs of vegetarians. However, traditional crab sticks still have some problems. First, its structure is single, being a pure fish mince product, lacking a composite taste and being difficult to meet the increasingly diverse taste needs of consumers. Second, the nutritional limitations are obvious. The protein source is mainly fish mince, which is relatively single, and there is a lack of supplementation of important nutrients such as calcium. Third, the flavor is solidified, mainly based on imitating crab meat flavor, lacking innovative flavor combinations and gradually being difficult to stand out in the market competition. In view of this, a molten cheese crab stick and a preparation method thereof are proposed. Summary of the Invention

[0004] The main object of the present invention is to provide a molten cheese crab stick and a preparation method thereof, which can solve the problems raised in the above background art.

[0005] To achieve the above object, the molten cheese crab stick proposed by the present invention includes an outer crab-flavored fish mince layer and an inner molten cheese layer. The mass of the molten cheese layer accounts for 19 - 23% of the total mass of the product, and it has a continuous columnar core layer structure running through the inside of the crab-flavored fish mince layer. The crab-flavored fish mince layer contains crab shell extract, enhancing the crab flavor while providing unique nutritional components.

[0006] Preferably, the molten cheese layer is composed of custard sauce, cheese powder, xanthan gum, carrageenan, whey protein powder and modified starch. Among them, the custard sauce accounts for 70-80% of the mass of the molten cheese layer, the cheese powder accounts for 10-15%, the xanthan gum accounts for 0.3-0.5%, the carrageenan accounts for 0.3-0.5%, the whey protein powder accounts for 0.8-1.0%, and the modified starch accounts for 2-5%. The components interact to form a stable semi-fluid reticular three-dimensional structure to prevent the cheese from liquefying and leaking during processing and cooking.

[0007] Preferably, the crab-flavored surimi layer, by mass percentage, is composed of 40-50% Alaska pollock surimi, 6-15% protein solution, 2-6% modified starch, 5-8% seasonings and 20-35% ice water.

[0008] Preferably, the cutting length of the molten cheese crab stick is 7±0.5 cm, and the single weight is 13±2 g. The molten cheese crab stick is cut by an automatic cutting machine. During this process, the molten cheese crab stick is conveyed to the cutting position by a conveyor belt or chain, and a positioning device is used to ensure the accurate cutting position of each section of the crab stick, and the surface is colored with edible pigments, and the pigments include carotene and monascus red.

[0009] Preferably, the molten cheese crab stick is cooked in a steaming box. The steaming box uses a porous nozzle to vertically spray saturated steam, and the steam flow rate is 8-12 m / s.

[0010] A preparation method of a molten cheese crab stick includes the following steps:

[0011] S1. Process the fish meat through a surimi vacuum fine cutter. Under a negative pressure environment of -0.08~-0.095 MPa, finely cut the fish meat into micron-sized particles at a speed of 1500-4500 rpm. At the same time, prevent protein denaturation through jacketed circulating cooling water at 0-5℃ to obtain a homogeneous and delicate fish paste;

[0012] S2. Mix the fish paste with auxiliary materials such as salt, sugar, starch, and egg white in a low-temperature grouting machine. Tilt the hydraulic pressure of the stirring tank by 30-45°, and stir at a speed of 10-80 rpm to promote the dissolution of myofibrillar protein and enhance the viscoelasticity of the surimi. Eliminate air bubbles through a -0.08 MPa vacuum chamber at the feed port before heat setting, and extrude into thin slices;

[0013] S3. Use a hot roller forming machine to convey the mixed surimi slurry to the gap between the rollers through a screw pump. The gap is between 0.3-3 mm, and stay on the heating roller at 90-100℃ for 3-8 seconds for shaping. The shaped sheet is peeled off by a scraper and conveyed to coiling, and then through a filling injection machine, inject cheese filling according to the standard of 1.5 g / each;

[0014] S4, mixing food coloring and fish paste to a viscosity of 200-500 cP (25 ° C), coloring by gravure transfer, with a quantitative of 0.05-0.2 mL per transfer, cutting after coloring, and then passing through a steamer for heat setting and aging, with a steam pressure of 0.2-0.6 MPa (saturated steam temperature of 105-165 ° C), 3-5 temperature zones with independent PID temperature control, maintaining humidity at 90-100%, and a cooling rate of ≤15 ° C / min;

[0015] S5. The matured product is sequentially subjected to a precooling stage, a core freezing stage, a deep cooling and temperature equalization stage, and a discharge anti-condensation stage to obtain a finished product, wherein the temperature of the precooling stage is -10°C for 2-3 min, the temperature of the core freezing stage is -35°C for 5-8 min, the temperature of the deep cooling and temperature equalization stage is -40°C for 1-2 min, and the discharge anti-condensation stage is purged with -5°C dry air.

[0016] Preferably, the stirring tank of the low-temperature grouting machine is made of stainless steel with a volume of 100-2000L, the stirring mechanism adopts a planetary stirring paddle or a Z-type paddle, the temperature control system maintains the fish paste temperature at 5-15°C through an interlayer circulating cooling medium, and the driving device is a variable frequency motor with a torque of 200-5000N·m.

[0017] Preferably, the roller system of the hot roller forming machine comprises one or more pairs of stainless steel rollers with a diameter of 400-1200 mm, chrome-plated or Teflon-coated surfaces, a heating device with a temperature control accuracy of ±1°C, a transmission system with a servo motor driving the rollers, an adjustable speed of 0.5-5 m / min, and a synchronous differential design to achieve stretching.

[0018] Preferably, the steam generating device of the steam box is supplied with steam by electric heating or gas boiler, the steam pressure is 0.2-0.6MPa, and the finned heat exchanger of the condensation recovery system recovers the steam condensed water, and the reuse rate is ≥60%.

[0019] Preferably, during the rapid freezing process, the high-speed air flow velocity during the core freezing stage is 12 m / s, and the heat transfer coefficient is 80-120 W / (m 2 ·K), freezing rate ≥5cm / h, the conveying system of the freezing equipment adopts stainless steel mesh belt or vibration plate, the speed is adjustable from 0.5 to 5m / min, the refrigeration system adopts cascade refrigeration or liquid nitrogen injection, and the lowest temperature is -45℃~-70℃.

[0020] The present invention provides a method for preparing a crab-flavored cheese stick, which has the following beneficial effects:

[0021] (1) The preparation method of the bursting cheese crab flavor stick enhances the crab flavor by adding crab shell extract to the outer crab flavor fish paste layer through the unique double-layer structure of the bursting cheese crab flavor stick. The inner bursting cheese layer accounts for 19-23%, and is composed of various components to form a stable semi-fluid reticular three-dimensional structure, preventing the liquefaction and loss of cheese, providing a strong cheese flavor and a bursting taste, and enriching the consumption experience of consumers.

[0022] (2) The preparation method of the bursting cheese crab flavor stick strictly controls the parameters of each link during the preparation process, such as the temperature, pressure, time and other parameters of steps like vacuum fine cutting of fish paste, low-temperature grouting, hot roller forming, coloring, steaming box ripening and rapid freezing, etc., to ensure the uniform product specifications. The cutting length is 7±0.5 cm, and the single weight is 13±2 g. At the same time, it ensures the quality stability of the product during processing and storage, and reduces problems such as deformation and cracking.

[0023] (3) The preparation method of the bursting cheese crab flavor stick has reasonable production equipment design, such as low-temperature grouting machines, hot roller forming machines, steaming boxes and freezing equipment, etc., which have efficient functions such as stirring, forming, heating, cooling, etc., to improve production efficiency. The finned heat exchanger of the steaming box condensate recovery system recovers steam condensate water, and the reuse rate is ≥60%. The freezing equipment adopts high-efficiency refrigeration methods such as cascade refrigeration or liquid nitrogen injection, to achieve energy conservation and consumption reduction while ensuring product quality. Brief Description of the Drawings

[0024] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on the structures shown in these drawings.

[0025] Figure 1 It is a schematic structural diagram of the bursting cheese crab flavor stick of the present invention;

[0026] Figure 2 It is a schematic structural composition diagram of the bursting cheese crab flavor stick of the present invention;

[0027] Figure 3 It is a process flow chart of the preparation of the bursting cheese crab flavor stick of the present invention;

[0028] Figure 4 It is a production flow chart of the bursting cheese crab flavor stick of the present invention;

[0029] Figure 5 It is a cutting flow chart of the bursting cheese crab flavor stick of the present invention.

[0030] Explanation of the Reference Numerals in the Drawings:

[0031] 1. Crab-flavored surimi layer; 2. Molten cheese layer.

[0032] The realization of the object of the present invention, its functional features and advantages will be further described in conjunction with the embodiments and with reference to the accompanying drawings. Detailed implementation manners

[0033] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without making creative efforts shall fall within the protection scope of the present invention.

[0034] Please refer to Figures 1-5 , the present invention provides a molten cheese crab stick, which includes an outer crab-flavored surimi layer 1 and an inner molten cheese layer 2. The mass of the molten cheese layer 2 accounts for 19-23% of the total mass of the product, and it has a continuous columnar core layer structure running through the inside of the crab-flavored surimi layer 1. The crab-flavored surimi layer 1 contains crab shell extract, which enhances the crab flavor and provides unique nutritional components.

[0035] In the embodiment of the present invention, the molten cheese layer 2 is composed of custard sauce, cheese powder, xanthan gum, carrageenan, whey protein powder and modified starch. Among them, the custard sauce accounts for 70-80% of the mass of the molten cheese layer 2, the cheese powder accounts for 10-15%, the xanthan gum accounts for 0.3-0.5%, the carrageenan accounts for 0.3-0.5%, the whey protein powder accounts for 0.8-1.0%, and the modified starch accounts for 2-5%. These components interact to form a stable semi-fluid reticular three-dimensional structure to prevent the cheese from liquefying and flowing out during processing and cooking. The crab-flavored surimi layer 1 is composed of 40-50% Alaska pollock surimi, 6-15% protein solution, 2-6% modified starch, 5-8% seasonings and 20-35% ice water by mass percentage, providing a strong cheese flavor and a molten taste, enriching the consumption experience of consumers.

[0036] Furthermore, the cutting length of the molten cheese crab stick is 7 ± 0.5 cm, and the single-piece weight is 13 ± 2 g. The cutting of the molten cheese crab stick is carried out by an automatic cutting machine. During this process, the molten cheese crab stick is conveyed to the cutting position through a conveyor belt or a chain, and a positioning device is used to ensure the accurate cutting position of each section of the crab stick, and the surface is colored with edible pigments, including carotene and monascus red. Parameters such as temperature, pressure, and time ensure the uniformity of product specifications and the quality stability of the product during processing and storage, reducing problems such as deformation and cracking.

[0037] Furthermore, the molten cheese crab stick is cooked in a steaming box. The steaming box uses a multi-hole spray pipe to vertically spray saturated steam, and the steam flow rate is 8-12 m / s.

[0038] The present invention provides a method for preparing a crab-flavored cheese stick, comprising the following steps:

[0039] S1. The fish meat is processed by a fish paste vacuum mincer, and the fish meat is minced into micron-sized particles at a speed of 1500-4500 rpm under a negative pressure environment of -0.08 to -0.095 MPa, and at the same time, the protein is prevented from denaturation by circulating cooling water in the interlayer at 0-5°C to obtain a homogeneous and fine fish paste;

[0040] Among them, the negative pressure environment can effectively remove the air in the fish meat, preventing the generation of bubbles in the subsequent processing and affecting the taste and quality of the product. The interlayer circulating cooling water can promptly take away the heat generated during the cutting process, keep the fish paste at a low temperature, and ensure the stability of the protein structure.

[0041] S2, the fish paste is mixed with auxiliary materials such as salt, sugar, starch, egg white in a low-temperature grouting machine, the stirring tank is hydraulically tilted 30-45°, and the stirring speed is 10-80rpm to promote the dissolution of myofibrillar protein and enhance the viscoelasticity of the fish paste. Before heat setting, the bubbles are eliminated through the -0.08MPa vacuum chamber of the feed port to extrude the slices;

[0042] Among them, the hydraulic inclined stirring tank design can make the fish paste flow better during the stirring process and improve the stirring effect. Low-speed stirring can promote the dissolution of myofibrillar protein and enhance the viscoelasticity of fish paste. The vacuum chamber can further remove the air in the fish paste and make the extruded slices more compact.

[0043] S3, using a hot roller forming machine, the mixed fish paste is conveyed to the roller gap through a screw pump, the gap is between 0.3-3mm, and the mixed fish paste is placed on a heated roller at 90-100°C for 3-8 seconds to be shaped. The shaped sheet is peeled off by a scraper and conveyed to a coiler, and then passed through a filling filling machine, and cheese filling is injected at a standard of 1.5g / piece;

[0044] Among them, the screw pump can stably transport the fish paste slurry to ensure uniform flow. The heating roller can quickly shape the fish paste slurry to form a thin sheet with a certain strength. The shaped sheet is peeled off by a scraper and transmitted to the winder, and then passed through the filling filling machine. The filling filling machine can accurately control the injection amount of cheese filling to ensure that the cheese content of each crab stick is consistent.

[0045] S4, mixing food coloring and fish paste to a viscosity of 200-500 cP (25 ° C), coloring by gravure transfer, with a quantitative of 0.05-0.2 mL per transfer, cutting after coloring, and then passing through a steamer for heat setting and aging, with a steam pressure of 0.2-0.6 MPa (saturated steam temperature of 105-165 ° C), 3-5 temperature zones with independent PID temperature control, maintaining humidity at 90-100%, and a cooling rate of ≤15 ° C / min;

[0046] Among them, a high-humidity environment can prevent the surface of the crab stick from drying out and maintain its tender texture. A slow cooling rate can make the internal structure of the crab stick more stable, reducing the occurrence of deformation and cracking.

[0047] S5. The ripened product successively goes through a precooling stage, a core freezing stage, a deep cooling and temperature equalization stage, and an outfeed anti-condensation stage, and finally a finished product is obtained. Among them, the temperature in the precooling stage is -10°C, and the time is 2 - 3 min; the temperature in the core freezing stage is -35°C, and the time is 5 - 8 min; the temperature in the deep cooling and temperature equalization stage is -40°C, and the time is 1 - 2 min; the outfeed anti-condensation stage is purged with dry air at -5°C.

[0048] Among them, high-speed air flow and a high heat transfer coefficient can quickly freeze the product, forming fine ice crystals, avoiding the damage to the product structure caused by large ice crystals, thereby maintaining the taste and texture of the product. The deep cooling and temperature equalization stage can make the temperature inside the product more uniform, ensuring the quality stability of the product. The outfeed anti-condensation stage prevents the surface of the product from condensing during the outfeed process, ensuring the appearance and quality of the product.

[0049] Among them, the mixing tank of the low-temperature grouting machine is made of stainless steel, with a volume of 100 - 2000 L. The mixing mechanism uses a planetary mixing paddle or a Z-shaped paddle. The temperature control system maintains the temperature of the fish paste at 5 - 15°C through the circulating cooling medium in the jacket. The driving device is a variable-frequency motor with a torque of 200 - 5000 N·m. The drum system of the hot drum forming machine includes one or more pairs of stainless steel drums with a diameter of 400 - 1200 mm, and the surface is chrome-plated or coated with Teflon. The temperature control accuracy of the heating device is ±1°C (working temperature 50 - 95°C). The transmission system drives the drum by a servo motor, and the rotation speed is adjustable from 0.5 - 5 m / min. The synchronous differential design realizes stretching. The steam generating device of the steaming box is supplied with steam by an electric heater or a gas boiler, and the steam pressure is 0.2 - 0.6 MPa (saturated steam temperature 105 - 165°C). The finned heat exchanger of the condensate recovery system recovers the steam condensate water, and the reuse rate is ≥60%. During the rapid freezing process, the high-speed air flow speed in the core freezing stage is 12 m / s, the heat transfer coefficient reaches 80 - 120 W / (m 2 ·K), the freezing rate is ≥5 cm / h. The conveying system of the freezing equipment uses a stainless steel mesh belt or a vibrating pan, and the speed is adjustable from 0.5 - 5 m / min. The refrigeration system uses cascade refrigeration or liquid nitrogen injection, and the lowest temperature is -45°C to -70°C. Through the low-temperature grouting machine, the hot drum forming machine, the steaming box and the freezing equipment, it has efficient functions such as mixing, forming, heating, and cooling, improving production efficiency. The finned heat exchanger of the condensate recovery system of the steaming box recovers the steam condensate water, and the reuse rate is ≥60%. The freezing equipment uses efficient refrigeration methods such as cascade refrigeration or liquid nitrogen injection, achieving energy conservation and consumption reduction while ensuring product quality.

[0050] The above are only the preferred embodiments of the present invention, and do not limit the patent scope of the present invention accordingly. Any equivalent structural transformation made under the inventive concept of the present invention by using the content of the specification and drawings of the present invention, or any direct / indirect application in other related technical fields, is included in the patent protection scope of the present invention.

Claims

1. A bursting cheese crab stick, characterized in that, It includes an outer layer of crab-flavored surimi layer (1) and an inner layer of molten cheese layer (2). The mass of the molten cheese layer (2) accounts for 19 - 23% of the total mass of the product, and it is in the form of a continuous columnar core layer structure running through the inside of the crab-flavored surimi layer (1). The crab-flavored surimi layer (1) contains crab shell extract, which enhances the crab flavor and provides unique nutritional components.

2. The stuffed cheese crab stick according to claim 1, characterized in that, The molten cheese layer is composed of custard sauce, cheese powder, xanthan gum, carrageenan, whey protein powder, and modified starch. Among them, the custard sauce accounts for 70 - 80% of the mass of the molten cheese layer, the cheese powder accounts for 10 - 15%, the xanthan gum accounts for 0.3 - 0.5%, the carrageenan accounts for 0.3 - 0.5%, the whey protein powder accounts for 0.8 - 1.0%, and the modified starch accounts for 2 - 5%. These components interact to form a stable semi-fluid reticular three-dimensional structure to prevent the cheese from liquefying and leaking during processing and cooking.

3. A kind of bursting cheese crab stick according to claim 1, characterized in that: The crab-flavored surimi layer, by mass percentage, is composed of 40 - 50% Alaska pollock surimi, 6 - 15% protein solution, 2 - 6% modified starch, 5 - 8% seasonings, and 20 - 35% ice water.

4. A kind of bursting cheese crab flavor stick according to claim 1, characterized in that, The cut length of the molten cheese crab stick is 7 ± 0.5 cm, and the single-piece weight is 13 ± 2 g. The molten cheese crab stick is cut by an automatic cutting machine. During this process, the molten cheese crab stick is conveyed to the cutting position through a conveyor belt or chain, and a positioning device is used to ensure the accurate cutting position of each section of the crab stick, and the surface is colored with edible pigments, and the pigments include carotene and monascus red.

5. The stuffed cheese crab flavor stick according to claim 1, characterized in that The molten cheese crab stick is cooked in a steaming box. The steaming box uses a porous nozzle to vertically spray saturated steam, and the steam flow rate is 8 - 12 m / s.

6. A preparation method of a bursting cheese crab stick, according to any one of claims 1-5 of a bursting cheese crab stick, characterized in that, It includes the following steps: S1. The fish meat is processed by a surimi vacuum fine cutter. Under a negative pressure environment of -0.08 to -0.095 MPa, the fish meat is finely cut into micron-sized particles at a rotation speed of 1500 - 4500 rpm. At the same time, the protein denaturation is prevented by the jacketed circulating cooling water at 0 - 5 °C to obtain a homogeneous and delicate fish paste. S2. The fish paste is mixed with auxiliary materials such as salt, sugar, starch, and egg white in a low-temperature grouting machine. The hydraulic inclination of the stirring tank is 30 - 45°, and it is stirred at a rotation speed of 10 - 80 rpm to promote the dissolution of myofibrillar protein and enhance the viscoelasticity of the surimi. Before heat setting, the air bubbles are removed through a -0.08 MPa vacuum chamber at the feed port, and a thin sheet is extruded. S3. Using a hot roller forming machine, the mixed fish paste slurry is conveyed to the roller gap through a screw pump. The gap is between 0.3 - 3 mm, and it stays on the heated roller at 90 - 100 °C for 3 - 8 seconds for setting. The set sheet is peeled off by a scraper and conveyed to coiling, and then through a filling injection machine, the cheese filling is injected according to the standard of 1.5 g / each. S4, mixing food coloring and fish paste to a viscosity of 200-500 cP (25 ° C), coloring by gravure transfer, with a quantitative of 0.05-0.2 mL per transfer, cutting after coloring, and then passing through a steamer for heat setting and aging, with a steam pressure of 0.2-0.6 MPa (saturated steam temperature of 105-165 ° C), 3-5 temperature zones with independent PID temperature control, maintaining humidity at 90-100%, and a cooling rate of ≤15 ° C / min; S5. The matured product is sequentially subjected to a precooling stage, a core freezing stage, a deep cooling and temperature equalization stage, and a discharge anti-condensation stage to obtain a finished product, wherein the temperature of the precooling stage is -10°C for 2-3 min, the temperature of the core freezing stage is -35°C for 5-8 min, the temperature of the deep cooling and temperature equalization stage is -40°C for 1-2 min, and the discharge anti-condensation stage is purged with -5°C dry air.

7. The preparation method of a burst cheese crab flavor stick according to claim 6, characterized in that: The stirring tank of the low-temperature grouting machine is made of stainless steel with a volume of 100-2000L. The stirring mechanism adopts a planetary stirring paddle or a Z-shaped paddle. The temperature control system maintains the fish paste temperature at 5-15°C through an interlayer circulating cooling medium. The driving device is a variable frequency motor with a torque of 200-5000N·m.

8. The preparation method of a bursting cheese crab stick according to claim 6, characterized in that: The roller system of the hot roller forming machine includes one or more pairs of stainless steel rollers with a diameter of 400-1200mm, chrome-plated or Teflon-coated surfaces, a heating device with a temperature control accuracy of ±1°C (working temperature 50-95°C), a transmission system with a servo motor driving the rollers, an adjustable speed of 0.5-5m / min, and a synchronous differential design to achieve stretching.

9. The preparation method of a burst cheese crab stick according to claim 6, characterized in that: The steam generating device of the steam box is supplied with steam by electric heating or gas boiler, the steam pressure is 0.2-0.6MPa (saturated steam temperature is 105-165°C), and the finned heat exchanger of the condensation recovery system recovers steam condensed water, with a reuse rate of ≥60%.

10. The preparation method of a bursting cheese crab stick according to claim 6, characterized in that: During the rapid freezing process, the high-speed air flow velocity in the core freezing stage is 12 m / s, and the heat transfer coefficient reaches 80 - 120 W / (m 2 ·K), the freezing rate is ≥5 cm / h, the conveying system of the freezing equipment adopts a stainless steel mesh belt or a vibrating disk, the speed is adjustable from 0.5 - 5 m / min, the refrigeration system adopts cascade refrigeration or liquid nitrogen injection, and the lowest temperature is -45°C to -70°C.

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