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Fishery Modernization
2012,39
(1)
63-67
鱼松片加工工艺优化及成型设备研究
作 者：
任金海;陈红;朱冉;宗力;熊善柏
单 位：
华中农业大学工学院;华中农业大学食品科技学院
关键词：
鱼松片;工艺;设备;淡水鱼加工
摘 要：
以风干鲢鱼为原料,开发了鱼松片加工工艺:经高压蒸煮、打击成绒、压制成型、干燥等工序后,制成即食型的方便食品鱼松片。通过正交试验以感官品质评定为指标,得到了鱼松片成型的最优工艺:糕粉添加量为20%,成型压力为3 MPa,保压时间为20 s。为满足工艺条件和工业化生产的需要,设计了自动化程度高的鱼松片成型机,介绍了其基本结构、工作原理及主要技术参数。
译 名：
Research on processing technology and equipment for the fish floss chip
作 者：
REN Jin-hai1,CHEN Hong1,ZHU Ran1,ZONG Li1,XIONG Shan-bai2(1 College of Engineering,Huazhong Agricultural University,Wuhan 430070,China; 2 College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词：
fish floss chip;technology;equipment;freshwater fish processing
摘 要：
In order to improve the added value of low-value freshwater fish,A new kind of fish floss chip was developed with abundant of low-value dried silver as the major material by autoclaving,blowing,molding and drying.The orthogonal experiment was designed to get the optimum processing parameters,that were 20% adding amount of pre-gelatinized sticky,3 MPa the molding press and 20 seconds the pressure keeping time.The basic structures,working principles and main technical parameters of the fish floss chip molding equipment were briefly described.
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