低盐淡水鱼整鱼及非腌制肉类的低温热泵干燥试验  

Experiment of Heat Pump Drying of Low Salt Whole Freshwater Fish and Non-cured Meat at Low Temperature

作　　者：肖波 刘军 吴耀森 陈永春 易磊 刘清化 Xiao Bo;Liu Jun;Wu Yaosen;Chen Yongchun;Yi Lei;Liu Qinghua(Guangdong Institute of Modern Agricultural Equipment,Guangzhou 510630,China;Guangdong Hongke Agricultural Machinery R&D Co.,Ltd.,Guangzhou 510555,China)

机构地区：[1]广东省现代农业装备研究所,广东广州510630 [2]广东弘科农业机械研究开发有限公司,广东广州510555

出　　处：《现代农业装备》2020年第5期67-72,共6页Modern Agricultural Equipment

基　　金：广东省重点领域研发计划项目(2018B020241003);国家重点研发计划课题(2019YFD0901803);广东省农业科技创新及推广项目(2019KJ101)。

摘　　要：以我国常见的淡水草鱼和罗非鱼整鱼为主要研究对象,采用最新研制的低温热泵干燥机(干燥温度范围为0~18℃)试验,以确定低盐(3%)腌制条件下适宜的热泵干燥温度。结果表明,腌制2 h,干燥温度5℃可保证干燥质量。鱼干蒸制后食用,风味独特且口感好。Page模型预测表明,干燥至剩余质量比0.40~0.48之间(湿基含水率约40%~50%),草鱼需要12~18 d,罗非鱼需要9~14 d。腌制4 h,15℃条件下也可完成干燥,干燥速率比5℃快,但鱼的盐含量稍高。此外,在5℃条件下进行非腌制新鲜龟肉块、鸡肉块和瘦猪肉薄片的干燥试验,干燥全程无异味,干燥质量较好。新型低温热泵干燥机适合低盐淡水鱼整鱼和其他非腌制肉类的干燥。后续研究可考虑非腌制淡水鱼整鱼的低温干燥并采用变温干燥加快干燥速率。Taking freshwater grass carp and tilapia whole fishes cured with low salt solution(3%)as the main research objects and adopting a newly developed low-temperature heat pump dryer(drying temperature range is 0~18℃),we determined the suitable heat pump drying temperature.The results show that the drying quality of fishes cured for 2 hours can be ensured at a drying temperature of 5℃.After being steamed,the dried fish tastes good and has a unique flavor.Page models show that drying to a residual mass ratio of 0.40~0.48(wet base moisture content is 40%to 50%)takes 12 to 18 days for grass carp and 9 to 14 days for tilapia.Cured for 4 hours,the whole fishes can also be dried at 15℃,the drying rate is faster than 5℃.However,the salt content of fish is also higher.Finally,the non-cured fresh turtle meat lumps,chicken meat lumps and lean pork slices were dried at 5℃.The drying process show no peculiar smell and the drying quality is good.The new low-temperature heat pump dryer is suitable for drying of whole freshwater fish cured with low-salt solution and other non-cured meat.Future research could consider low-temperature drying of noncured whole freshwater fish and adopt variable temperature drying to increase the drying rate.

关 键 词：热泵干燥机 淡水鱼整鱼 低盐 低温干燥 非腌制肉 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]