News
Dec. 05, 2025
Comprehensive Analysis of Surimi Production Line Configuration
(December 05, 2025)
A surimi production line is an automated system that transforms fish meat into high-quality surimi through deboning, washing, dewatering, refining, and mixing. Proper equipment configuration and capacity design determine product quality, production efficiency, and overall cost. This article provides a detailed guide on workflow, equipment selection, and capacity planning to build an efficient and stable surimi production line.
Process Flow of Surimi Production
The standard surimi production process includes:
1. Raw material pre-processing (heading, scaling, washing)
2. Meat recovery and separation
3. Washing and dewatering
4. Refining and fine grinding
5. Mixing and formulation
6. Forming (fish balls, fish tofu, etc.)
7. Heating, cooling, and packaging
Common Equipment in a Surimi Production Line
1. Pre-processing Equipment
Thawing machine, drum washer, heading machine, scaling machine, conveyors
2. Meat Recovery & Deboning
Fish deboning/meat recovery machine (150–2000 kg/h), lifting conveyors
3. Washing & Dewatering
Washing tank, continuous rinsing machine, centrifugal dewatering machine
4. Refining & Mixing
Refining machine, colloid mill, vacuum mixer, and automatic dosing system
5. Forming & Heat Processing (Optional)
Fish ball forming machine, continuous steamer, frying line, cooling line
6. Packaging & Freezing
Weighing machine, packaging machine, freezer, cold storage
Key Design Considerations
Designing a surimi production line requires balancing raw materials, capacity targets, and processing requirements. With the use of appropriate deboning, washing, dewatering, and mixing equipment, a highly efficient and stable production system can be achieved.
● Raw material stability determines product grade
● Maintain temperature below 10°C
● Prefer continuous washing and conveying systems
● Layout should follow “clean vs. unclean separation” principles
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