Unstable temperature control in the freezing process, causing frequent drip loss after thawing
Existing product flavors do not meet Japanese market standards, resulting in low competitiveness
Noticeable quality deterioration (drying, texture degradation) during frozen storage
Insufficient understanding and proposal of Japanese trends in product development
Mixing procedures are not standardized, leading to seasonal quality variations
Industry
Processed surimi products manufacturing / Crab stick (club stick) production
Challenge
Unstable temperature control in the freezing process, causing frequent drip loss after thawing
Existing product flavors do not meet Japanese market standards, resulting in low competitiveness
Noticeable quality deterioration (drying, texture degradation) during frozen storage
Insufficient understanding and proposal of Japanese trends in product development
Mixing procedures are not standardized, leading to seasonal quality variations
Solutions
Freezer Layout Redesign
Partitioned the –35 °C freezer into blocks for uniform cooling, dramatically reducing drip loss through stabilized temperatures
Joint Flavor Development
Collaborated with Japanese flavor company K to develop a Japan-style flavor dedicated to crab sticks, aligning with domestic market standards
Optimization of Freeze-Resistant Binder
Evaluated and adopted modified starch to prevent hardening and drying during frozen storage, determining optimal formulation to improve post-thaw texture
Product Proposals & Prototype Support
Presented new product concepts using steaming, grilling, boiling, and frying, and supported prototyping and evaluation
Standardization of Mixing Procedures
Collected time/temperature data to define optimal mixing protocols, and created a seasonal adjustment guide for operations
Results
Drip loss reduced to near zero, improving yield by ~5 percentage points
Achieved new client orders with flavors conforming to Japanese market standards
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