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Surimi Fish Cake

Your Professional Surimi Fish Cake Snack Supplier

 

Since established in 2013,Quanzhou Kunyan Food Company based in Quanzhou Taiwanese Investment Zone, Has been deeply engaged in the field of food processing with a professional attitude. After more than ten years of development, it has grown into an influential benchmark enterprise in the industry.At present, soybean products have been successful, including dried beancurd roll, oil beancurd skin, and Surimi products such as fish toufu, fish balls, and fish fillete, and the annual output is stable at about 200,000 tons, meeting the market's diversified demands with a large-scale capacity.

 

 
 
Why Choose Us

Our Certificate

We have obtained certifications such as SC certification and HACCP certification, ensuring that there's no quality issue.

Our Service

We have established a comprehensive and high-quality service system that is tailored to meet customers'demands.

Production Equipments

We are specializing Equipments the Soybean Roll Machines and box packaging machines can automatically perform operations such as packing and sealing products, Pillow-style packaging machines (bag-style) are suitable for packaging bag-style products, featuring fast packaging speeds and excellent sealing performance.

Product Market

Our products are approved in the national market, with a sales network that includes distributors and retail platforms across the country, as well as partnerships with numerous regional distributors. and we are now available on major e-commerce platforms.

 

 

Ingredients of Surimi Fish Cake Snack

 

 

 

Surimi: This is the primary ingredient, a refined paste made from the muscle of white fish that provides the core protein and flavor.

 
 

Flour: Used as a binder to give the fish cake structure and a chewy texture. Wheat flour is common in Korean varieties, while potato or corn starch is sometimes used in Japanese recipes.

 
 

Salt & Sugar: Essential seasonings to enhance the overall taste of the fish cake.

 
 

Egg White: Acts as a binding agent, contributing to the delicate flavor and bouncy texture of the final product.

 
 

Vegetables: Carrots and onions are common additions, particularly in Korean fish cakes, to provide flavor, color, and some texture.

 
 

Other Additives: Depending on the product, you might find food coloring, MSG, or other flavoring ingredients.

 

 

 

Specification

 

 

Product

Surimi Fish Cake Snack

Type

Restaurant supply fish cake,Frozen Ready-to-Cook Fish Cake, Surimi Snack

Solid content

100%

Ingredients

Suimi,cheese

Packing

400g

Shelf life/Storage

18 months under 18 degrees below zero

Color

Yellow

 

 
Types of Surimi Fish Cake Snack
 
01/

Fried surimi fish cakes
Fried surimi fish cakes are a popular variety. The fish cakes are frequently deep or pan-fried in oil to give them a crisp outside and a soft inside over this cooking method. Fried surimi fish cakes are famous for their use in fast food and street food since they are simple to prepare and have a delicious flavour.

02/

Steamed surimi fish cakes
This type is well-liked in Asian nations. Steamed surimi fish cakes are softer and denser than fried ones. Steaming produces a healthier finished product by preserving more nutrients and less fat than frying. These are frequently used in savoury foods and served with dipping sauces or in soups and stews.

03/

Dried surimi fish cakes
Surimi fish cakes that have been dried often have a long shelf life and a crunchy texture. The fish cakes are dehydrated or air-dried after mixing the ingredients to eliminate moisture. People munch on these dried products as a snack or provide them as elements in dishes. They are common in regions where longer storage times are required, such as on boats or in isolated locations. Because of its adaptability, this variety is one of the most popular surimi seafood products.

04/

Baked surimi fish cakes
Oven-baked surimi fish cakes have a healthier appeal than fried ones. The fish cakes are frequently formed into patties or other forms and baked in an oven until solid. This method lessens fat content since it doesn't require frying in oil. Baked surimi fish cakes are becoming more popular as a healthy alternative to fried snacks and may provide a comparable flavour and texture.

 

Various Practice Of Surimi Fish Cake Snack

 

 

Savoury Surimi Fish Cakes Chowder
Surimi fish cakes can be put in soups and stews, mainly because they soften when heated in liquid. The following components are necessary for a basic fish cake chowder: a diced onion, two potatoes cut into small squares, two carrots sliced, four cups of fish stock or water, and one pound of chopped fish cakes. After simmering the vegetables until tender, fish cakes are added and cooked until warmed through, about 5-7 minutes.

 

Spicy fish cake stir-fry
In this dish, the fish cakes are sliced into wedges or sticks and stir-fried with vegetables and a spicy sauce. A traditional stir-fry uses bell peppers, green beans, and carrots with onions and garlic. Combine soy sauce, oyster sauce, and some chili paste or fresh chopped chili for the stirring fry sauce. Heat oil in a wok or a large frying pan over high heat to prepare the dish. Add onions and garlic and cook until soft, then add the fish cakes and veggies and cook for a few minutes until heated through and roasted.

 

Fish cake salad with sesame dressing
This recipe uses deep-fried or baked fish cakes and pairs them with crisp greens, cucumbers, and herbs. The fish cakes must be chopped or broken into small pieces before being added to the salad. Conventional sesame dressing components include soy sauce, rice vinegar, sesame oil, and a small amount of sugar or honey. Combine all of these elements in a bowl and whisk them together. For this dish, salad greens, sliced cucumbers, shredded carrots, and chopped cilantro or mint are needed. Deep-fried or baked fish cakes are cut into bits and tossed with the dressing in a large bowl after combining the greens with cucumbers and other vegetables.

 

Fish cake breakfast sandwiches
This recipe is straightforward. It comprises eggs, cheese, and fish cakes all bundled into one for breakfast. Split open a fish cake and cook an egg on the frying pan or griddle to make the mixture. Eggs can be scrambled, fried, or poached, depending on one's preference. One bite makes a delicious sandwich by placing the cooked egg and a slice of cheese between two fish cakes. It is also possible to assemble the breakfast burrito by wrapping the fish cakes, egg, cheese, and a tortilla.

 

Spicy Surimi Cake Quick Snacks best

 

Durability And Storage Of Surimi Fish Cake Snack

Fish cakes made with surimi need careful handling and may be especially resilient and forgiving compared to other fish products. However, their durability is increased by adhering to basic rules for storage and durability.

Storage in the refrigerator prolongs the life of cooked fish cakes. If properly stored, cooked fish cakes last three to four days in the refrigerator. They should be stored in an airtight container or wrapped tightly in plastic wrap to keep them from drying out and to prevent them from absorbing other smells from the fridge. Fish cakes cooked and frozen can last for two to three months.

Fish cakes made with surimi have a longer shelf life than fresh fish since they are frequently prepared from cost-effective white fish. The processed form of surimi is frequently dried, smoked, or canned, all of which are intended to lengthen the food's shelf life. The dried fish cakes can last for several weeks at room temperature if stored properly in a cool, dry environment away from direct sunlight. However, perishability increases if they are exposed to moisture. Freezing is a safe way to extend the life of twice-fried fish cakes and storage in cold water.

 

Fish Surimi Fish Cake Snack Processing Technolog
 

Raw Material Selection
The quality of fish cakes highly depends on the freshness, elasticity, and color of the fish used. High-quality fish cakes require strong elasticity and a white color, making raw material selection extremely stringent. Fresh fish with low fat content, excellent taste, and strong elasticity should be chosen.

 

Beating Process
The beating process is a crucial step in fish cake production, directly affecting the elasticity and texture of the final product. The processing of fish cakes is similar to other surimi products but requires higher standards during the washing process to ensure elasticity and color.

 

Fish Cake Shaping
Shaping is a key step that determines the appearance and internal structure of the fish cake. In small-scale production, experienced workers often shape the fish cakes by hand, requiring considerable skill and expertise. However, with advancements in production technology, mechanical shaping equipment has gradually replaced manual operations, especially in large-scale production.

 

Heating Process
The heating method directly affects the texture and appearance of the fish cake. Common heating methods include baking and steaming. Baking is primarily used to color the surface of the fish cake, making it smoother and more aesthetically pleasing.

 

Cooling Process
Cooling is an essential step in the fish cake processing process, especially after steaming, where rapid cooling is required to maintain the shape and quality of the product. After steaming, the fish cake must be quickly cooled in cold water (10°C to 15°C) to help the fish cake reabsorb moisture lost during heating, preventing surface drying, wrinkling, and browning.

 

Packaging and Storage
After cooling, the fish cakes need to be packaged as quickly as possible to prevent quality degradation. In modern production lines, the use of automatic packaging machines not only improves production efficiency but also effectively reduces hygiene risks associated with manual handling.

 

 

FAQ

 

 

Q: Can surimi fish cakes be left out at room temperature for an extended period?

A: Surimi fish cakes can be left out at room temperature for a short period, but they should not be left out for more than two hours. If left longer than this, the chances of bacteria growth will be high.

Q: Are frozen surimi fish cakes easy to prepare?

A: Surimi fish cakes that have been frozen are simple to prepare. Simply defrost them in the refrigerator and heat them in the oven, air fryer, or stovetop until heated through.

Q: Do frozen fish cakes made with surimi have a shelf life longer than three months?

A: Fish cakes made with frozen surimi can be safe for up to three months if stored properly. In addition, their quality may decline after 3-4 months in the freezer, although they remain safe for longer. It is advisable to place the fish cakes in a freezer bag and expel as much air as possible.

Q: Can fish cakes made with surimi be cooked in an air fryer?

A: Yes, it's both easy and excellent to cook fish cakes made with surimi in an air fryer. An excellent method to reheat cooked fish cakes is to cook them at around 350°F (175°C) for 5 to 7 minutes.

We're well-known as one of the leading surimi fish cake snack manufacturers and suppliers in China. Please feel free to wholesale bulk customized surimi fish cake snack from our factory. Good service and punctual delivery are available.