Carefully selected ingredients are formed with skillful techniques. Seasonings and other ingredients are added to fish paste to create a paste of meat, which is then passed through a forming machine. After the process, the meat is cut into specified lengths and heated as necessary. Then, the heated fish paste is cooled and frozen in a freezer.
Frozen kamaboko are cut into thin tips and dried. The products are placed in an air-drying machine and dried with hot air. Because the material is made to float and flow, there are almost no unevenness, adhesion, or loss of shape. After drying, the materials are passed through a specific gravity sorter to remove defective cuttings and stored as semi-finished products.
Defrosting
Cutting
Flow-through primary drying
Rotary secondary drying
Wind sorting
Tentative packing
Freeze Drying
Frozen kamabokos are cut into thin slices and dried. The products are placed in a freeze-drying machine and vacuum freeze-dried. Compared to hot-air drying, freeze-drying is characterized by less loss of aroma and nutrients because the frozen materials are sublimate dried under vacuum and low temperature. After drying, the material is passed through a specific gravity sorting machine to remove defective cuttings, and then stored as semi-finished products.
Defrosting
Preparing
Pre-freezing
Vacuum freeze drying
Taking out from the oven (humidity control for some products)
Tentative packing
Microwave Drying
Frozen fish cakes are cut into thin slices and placed in a microwave heating machine for drying. Microwaves are transmitted to the center of the food and rapidly heat up and evaporate, leaving gaps where water used to be inside the food, resulting in a product with a light texture and good restorability. After drying, the materials are passed through a specific gravity sorting machine to remove defective cuttings, and then stored as semi-finished products.
Defective products are removed from semi-finished products by visual sorting and then transferred to machine sorting. The machine carefully checks for cracks, chips, small foreign objects that cannot be visually removed, and removes them.
After filling the internal bag with Kamaboko and weighing, the top of the bag is sealed with a heat seal. Finally, the products are packaged for storage and shipped to the customer according to the order.
