Industry: Processed surimi products manufacturing / Fish ball production
Challenge:
Lack of established know-how for consistent quality across mixing, heating, and frying on the new fish ball line
Ambiguous criteria for selecting raw surimi (species & freshness), causing texture and elasticity variations
Industry
Processed surimi products manufacturing / Fish ball production
Challenge
Lack of established know-how for consistent quality across mixing, heating, and frying on the new fish ball line
Ambiguous criteria for selecting raw surimi (species & freshness), causing texture and elasticity variations
Solutions
Raw Material Selection Guideline
Conducted sample tests (Pangasius, threadfin bream, etc.), evaluated viscosity & moisture retention to identify optimal species → standardized into a guideline manual
Mixing Process Optimization
Experimentally set and standardized silent-cutter mixing speed, time, and temperature (e.g., 3 min at 15–20 °C)
Heating & Frying Procedure Standardization
Steaming: created a timetable targeting a core temperature of 75 °C
Frying: set oil temperature around 170 °C and frying time to 90 s to prevent texture and color inconsistencies
On-Site Operation Manual & Training
Flowcharted all processes and developed SOPs with quality checkpoints (viscosity & core temperature measurements), then conducted on-site training
Results
Improved fish ball yield by ~8% in initial trials
Achieved “uniform bite” texture, earning an average customer satisfaction score of 4.2/5
After manual introduction, achieved independent operation within one week of startup with zero quality issues
Profile
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