海参机械化加工技术研究及其应用进展  

Progress and application on mechanical processing techniques of sea cucumber

作　　者：徐文其[1] 沈建[1] 

机构地区：[1]中国水产科学研究院渔业机械仪器研究所,上海200092

出　　处：《食品与机械》2016年第2期215-218,共4页Food and Machinery

基　　金："国家863"项目(编号:2011AA100803)

摘　　要：阐述海参清洗、除脏与蒸煮加工的研究背景,介绍国内外海参加工技术现状,并进行对比分析。着重描述机械化加工技术如滑道筛分、气泡清洗、机械刺激除脏、连续式蒸煮及挤压整形的性能及配套装备在实际生产中的应用情况,并就企业应用前景进行展望。Expounded the background of cleaning,evisceration and cooking of sea cucumber,introduced the current situation of sea cucumber on domestic and overseas,and analyzed their techniques contrastly.Mainly described technical capabilities of mechanical processing techniques and applications of sets of equipments in practice,for slide sieve,bubble cleaning,evisceration by mechanical stimulation,continuous cooking and extruding.At last the development orientation of applications in the enterprises was prospected.

关 键 词：海参 机械化 清洗 除脏 蒸煮 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]