鱼松片加工工艺优化及成型设备研究

Research on processing technology and equipment for the fish floss chip

以风干鲢鱼为原料,开发了鱼松片加工工艺:经高压蒸煮、打击成绒、压制成型、干燥等工序后,制成即食型的方便食品鱼松片。通过正交试验以感官品质评定为指标,得到了鱼松片成型的最优工艺:糕粉添加量为20%,成型压力为3 MPa,保压时间为20 s。为满足工艺条件和工业化生产的需要,设计了自动化程度高的鱼松片成型机,介绍了其基本结构、工作原理及主要技术参数。

In order to improve the added value of low-value freshwater fish, A new kind of fish floss chip was developed with abundant of low-value dried silver as the major material by autoclaving, blowing, molding and drying. The orthogonal experiment was designed to get the optimum processing parameters, that were 20% adding amount of pre-gelatinized sticky, 3 MPa the molding press and 20 seconds the pressure keeping time. The basic structures, working principles and main technical parameters of the fish floss chip molding equipment were briefly described.