机械式壳肉分离加工河蟹的研究  

Experimental Study of Mechanical Separation of Crab Shell and Meat

作　　者：欧阳杰[1] 虞宗敢[1] 周荣[1] 张敬峰[1] 沈建[1] 

机构地区：[1]农业部渔业装备与工程重点开放实验室、中国水产科学研究院渔业机械似器研究所、国家水产品加工装备研发分中心,上海200092

出　　处：《现代食品科技》2012年第12期1730-1733,共4页Modern Food Science and Technology

基　　金：“上海市中华绒螯蟹产业技术体系建设”项目(D-8003-10-0208)

摘　　要：将河蟹蟹身、蟹脚、蟹钳进行分类,分别采用皮带挤压、滚轴挤压、真空吸滤的方法进行壳肉分离,以蟹肉得率、分离效率、蟹肉品质作为评价指标,对比壳肉分离效果,结果表明:皮带挤压最适合蟹身壳肉分离,蟹肉得率可达68.2%,分离效率可达50 kg/h,蟹肉品质最好;滚轴挤压最适合蟹脚壳肉分离,蟹肉得率为35.8%,分离效率为6.8 kg/h,蟹肉品质最好,真空吸滤最适合蟹钳壳肉分离,蟹肉得率为44.1%,分离效率为5.1 kg/h,蟹肉品质最好。The body, legs and forceps of crab were classified. Shell and meat were separated by belt extrusion, roller extrusion and vacuum suction. The yield, separation efficiency and crab meat quality were used as evaluation index. The research results indicated that belt extrusion was most suitable for shell and meat separation of crab body and yield of crab meat can reach to 68.2%. Separate efficiency can reach to 50 kg/h and crab meat had a best quality. Roller extrusion was most suitable for shell and meat separation of crab legs. The yield of crab meat was 35.8%, and separate efficiency was 6.8 kg/h. The crab meat showed a best quality. Vacuum suction was most suitable for shell and meat separation of crab forcelgs. The yield of crab meat was 44.1% and seoarate efficiency was 5.1 kg/h. The crab meat had a best oualitv.

关 键 词：河蟹 皮带挤压 滚轴挤压 真空吸滤 得率 效率 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]