鱼肉打松机关键部件与工艺参数的确定  

Determination of key components and technological parameters of shred fish producer

作　　者：张乾能[1] 宗力[1] 熊善柏[2] 

机构地区：[1]华中农业大学工程技术学院,武汉430070 [2]华中农业大学食品科技学院,武汉430070

出　　处：《农业工程学报》2010年第1期160-165,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：湖北省重大科技攻关计划项目(2006AA204A03)

摘　　要：为了提高淡水鱼的利用价值,以自制的鱼肉打松机为研究对象,对其中的关键部件和工艺参数进行试验,如刀具末端速度、刀具厚度、刀具数量、打击时间等;通过对打击成绒后的鱼松进行感官评定和疏松度测定,确定了蒸煮时间、打击时间、刀具末端速度、刀具厚度的最优组合,即为蒸煮时间30min、打击时间20s、刀具末端速度28.54m/s、刀具厚度5mm;使用此工艺,鱼肉打松机生产率可达150kg/h。该设备可改善鱼松加工工艺,提高生产效率和原料利用率,从而推动淡水鱼加工工业发展。In this paper,shred fish producer was taken as the object.Some key components and technological parameters, such as terminal velocity of cutting tools,thickness of cutting tools,quantity of cutting tools and striking time,were studied to improve the utilization values of freshwater fish.The optimal combination of the key components and technological parameters were determined by organoleptic investigation and fraction void test on smitten fish,which was digestion time 30 min,striking time 20 s,terminal velocity of cutting tool 2 840 r/min and thickness of cutting tool 5 mm.With this craft,the productivity of shred fish producer was about 150 kg/h.This equipment can ameliorate processing technology of dried fish floss,and improve the production efficiency and raw material utilization rate,thus impulse the development of processing industry for fresh water fish.

关 键 词：鱼 刀具 食品加工 鱼松 打松机 

分 类 号：S226.9[农业科学—农业机械化工程] S220.1[农业科学—农业工程]