Surimi Stick Manufacturing via Multi-Strip Winding and Scarification
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Solution Overview
Problem
The existing methods for manufacturing surimi sticks fail to replicate the texture and appearance of real crab claw meat, limiting the variety and diversity of products offered in the market.
Innovation Solution
A method involving the creation of ultra-fiber rods by winding at least three strips of edible dough around each other, with the outer strip forming an envelope, and subsequent cutting to create sticks that mimic the appearance and texture of crab claw meat, using a process that includes scarification, winding, and partial flattening to achieve the desired fiber structure and appearance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional spreading and rolling methods are used to manufacture surimi sticks, then the manufacturing process is simple, but the texture and appearance cannot replicate real crab claw meat
Solution Approach 1:
The edible dough is divided into multiple strips (at least three) with different treatments (scarified vs. unscarified). These segmented strips are then wound around each other to create the ultra-fiber structure, allowing each strip to contribute differently to the final texture and appearance
Solution Approach 2:
The scarified strips are wound around each other in a nested configuration, with each strip forming a layer around the previous ones. The unscarified strip forms an outer envelope around the nested scarified strips, creating a multi-layered structure that replicates crab meat fibers
2Manufacturing precision
If scarification is applied to all strips, then fiber texture is enhanced, but structural integrity and binding are compromised
Solution Approach 1:
Different quality treatments are applied to different strips: at least two strips are scarified to create ultra-fiber texture, while at least one strip remains unscarified to provide structural integrity and binding. This local differentiation of properties allows both texture and strength requirements to be met simultaneously
3Strength
If the envelope strip is made thick, then structural strength is improved, but the natural appearance and ultra-fiber texture are compromised
Solution Approach 1:
The unscarified envelope strip is applied at a thickness that is sufficient to provide structural strength and binding, but not excessive. The strip thickness is carefully controlled to maintain the natural appearance and ultra-fiber texture visibility, achieving the right balance between strength and aesthetics
Data Source
Figure 1~2
Figure 3
AI summary
The invention relates to a method for manufacturing a food product in the form of a stick (10), said method comprising the following steps: - obtaining (S1, S3) at least three strips (1, 3) of food dough, - scoring (S4) the first strip (1) of food dough and the second strip (2) of food dough, - rolling (S5) said first scored strip (1) onto itself in the direction of its width, - rolling (S6) said second scored strip (2) of food dough around the first rolled strip (1) of food dough, - rolling (S8) the third unscored strip (3) of food dough, forming an envelope, around the two rolled strips (1, 2) to form a roll, - cutting (S11) the roll to form sticks (10).