Simulated crabmeat is a convenience food made with fresh sea crab made from Narrow Pollack. At present, the technical equipment for mimicking crab meat in the province was imported from Japan. Simulating crab meat as a high-tech, high-quality, high-value aquatic convenience food has a competitive and broad prospects for development. At present, the product is mainly exported to Japan, the United States and domestic high-level hotels. (1) Process flow: frozen fish fillet → thawing → batching → mashing and mashing → steaming → strip forming → sterilizing → cooling → vacuum packing → rapid low temperature freezing → packing → refrigeration (2) Process operation process 1 Raw material Thawing, batching and mashing: Thaw the frozen fish broth to a semi-frozen state and cut into small pieces, accompanied by refined starch, crab flavored meat, refined salt, and monosodium glutamate, and add appropriate amount of water, repeatedly in the masher. mix. To reduce the temperature of the raw material, add appropriate amount of crushed ice cubes (after deducting the amount of water). After 20 minutes, transfer the fish larvae to the mashing machine for about 30 minutes. During this time, add appropriate amount of crushed ice to control the temperature of the oysters. Below 10°C. (2) Steaming and strip forming: The pounded fish fillets were pumped into a slit-shaped inlet port of the steaming machine. The sauce-like fish larvae evenly flowed out of the feeding port were evenly distributed on the stainless steel conveyor belt of the steaming machine. The steam roasted machine was provided with a heat source by liquefied petroleum gas. The roasted fish mash was film-shaped, white and delicate, and the coke was not paste. By means of a slivering machine, the film was rolled into strips, and smeared with red sauce monosodium glutamate on the surface, cut into small pieces about 10 cm long, and put into stainless steel dishes. 3 Sterilization, Cooling, and Vacuum Packing: Place stainless steel trays with semi-finished strips on a clean shelf, and push them into the steamer with a trolley. Steam for about 5 minutes at a temperature of 100°C. Then quickly cool. Refill in non-toxic plastic bags, vacuum tightly sealed. 4 Quick-freeze and 4 boxes of cold storage: Place the packaging bag flat on the tray and feed it into the quick deep freezer for quick freezing. The temperature is below -33°C for about 3 minutes. Then pack into storage, refrigerated and shipped. (3) Major equipment. 1 fast deep freezer, freezing temperature below -33 °C. 2 fish roasting steamer and ancillary equipment, chain type, made of stainless steel. Production capacity: 200kg/d. 3 picking machine, automatic adjustable, stainless steel products. (4) Precautions: 1 It is required that the surimi raw material has a high degree of freshness, which is rinsed and white, free of impurities, and has no odor. 2 Each production operation is required to be performed at a low temperature, and ice must be added to the fish in time to reduce its temperature. 3 There must be a good workshop hygiene facilities and production operating conditions. There are strict equipment, tools, and hygiene management systems. Operators should have good food hygiene knowledge.