Crab sticks are not made of pure crab meat. The main raw material is yellow line cod, which is the paste of Mingtai fish. In order to adjust the flavor of crab meat, some crab fat, crab paste and so on will be added. When the ingredients are ready, cut the frozen meat sauce into pieces first. Add diced meat paste and seasoning into a blender, and after many times of stirring, a very fine diced meat paste is obtained, which is used to make crab stick embryos.

Before forming, the meat sauce should be cooled with ice to ensure a smooth surface. The stirred meat paste will be squeezed out like noodles, and steamed with steam at about 90℃ to form a thin slice with a thickness of about 1 mm, and then the thin slice will be attached to a roller for transportation and cooled during transportation. The paper will pass through the creasing machine and press a mark every 1 mm. The paper will pass through the creasing machine and press a mark every 1 mm.

Coat a layer of food pigment on the plastic film and cover the embryo with two layers. The embryo covered with film is heated up and down at the same time, so that the pigment adheres to the embryo to make the texture of crab leg meat. The slutty crab sticks on the dining table will be sterilized by steam heating, and then immediately cooled by air at MINUS 10 degrees. After cooling, the upper and lower layers of the crab stick will be peeled off. The cut crab sticks will fall into a funnel-shaped device and be put into a packaging box. The repackaged crab stick box passes through the packaging machine and is covered with plastic film.