Traditional fish meat separation processes may result in muscle structure damage, bone fragment contamination, and lower recovery yield due to uneven compression and inaccurate pressure control. These issues can influence subsequent washing and refining processes, ultimately affecting surimi whiteness, gel strength, and overall product quality.

CB adopts internationally recognized BAADER fish meat separator, utilizing the proven BAADERING™ gentle separation technology. The BAADERING process minimizes mechanical stress during fish meat separation and enables efficient separation of fish meat from skin, bones, and connective tissues under precisely controlled pressure. By preserving muscle fiber integrity and reducing protein damage, the technology helps produce high-quality surimi with superior whiteness, gel strength, and consistency.

Refining is a critical process in surimi production for improving product quality and plays an essential role in determining surimi texture fineness and appearance quality. Residual fine bones, skin, connective tissues, and other impurities in fish meat can negatively affect product texture and color, while reducing gel property and the consistency of end products.

CB integrates the BROWN 202 as the core refining solution. Through optimized paddle speed, screen aperture, and material conveying design, the system achieves efficient and gentle separation of fine impurities under uniform processing conditions. By maximizing the retention of myofibrillar protein functionality, it provides a stable solution for producing high-quality surimi featuring superior whiteness, excellent gel strength, and efined texture.

Mixing is a critical step in surimi processing that determines key product characteristics, including gel strength, elasticity, water-holding capacity, and texture uniformity. Insufficient mixing or improper temperature control may result in reduced protein functionality, uneven texture structure, and quality fluctuations, affecting subsequent forming, quick freezing, and the processing performance of finished products.

CB provides low-temperature mixing solution tailored to different product formulations and process requirements. By precisely controlling ingredient ratio, mixing time, agitation speed, and material temperature, the system ensures uniform blending of surimi, auxiliary ingredients, and functional additives. The low-temperature mixing environment effectively minimizes protein oxidation and heat generation, preserving maximum myofibrillar protein functionality and providing optimal conditions for the development of a stable gel structure.