鱼松加工工艺参数的研究  

Study on Technological Parameter of Shred Fish Producer

作　　者：张乾能[1] 熊善柏[2] 张京[1] 宗力[1] 

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

出　　处：《食品与生物技术学报》2010年第6期854-858,共5页Journal of Food Science and Biotechnology

基　　金：湖北省重大科技攻关项目(2006AA204A03)

摘　　要：针对淡水鱼加工需求,以鱼肉打松机制作鱼松的加工工艺为研究对象,对其中的工艺参数,打击时间、蒸煮时间、鱼肉量、自然冷却时间进行试验研究,通过对打击成绒后的鱼松进行感官评定和疏松度测定,确定了其最佳加工工艺。此加工工艺生产效率高,工艺简单,原料利用率高。To meet the demand of fresh water fish process,this study choose the processing techniques of shred fish made by shred fish producer as the research model.The techniques parameters,such as striking time,digestion time,weight of fish and natural cooling time were studied by single factor experiment and Orthogonal experiment with sensory evaluation and fraction void as indexes.By the optimum techniques parameters,a high product efficiency was achieved.The results proven that a high production efficiency,simple manipulation and high product yield process was developed.

关 键 词：鱼松 鱼肉打松机 加工工艺 风干鲢鱼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]