典型海产小杂鱼机械去头方法研究

Method study on mechanized head cutting for marine small fish

针对海产小杂鱼前处理机械化程度低、设备短缺的现状,进行小杂鱼机械去头方法的研究。测量与统计分析深水红娘鱼(Lepidotrigla abyssalis)、叉斑狗母鱼(Synodus macrops)和竹筴鱼(Trachurus japonicus)3种典型小杂鱼的体型特征参数,构建试验平台,对3种小杂鱼分别进行3种加工方式、两种刀具构型、两种刀具旋向以及两种放置形式的鱼身得率和切断面质量效果的试验。结果表明,上述3种小杂鱼去头皆以匹配无齿圆盘刀、直切加工和顺向切割方式的加工方法比较合适;竹筴鱼的去头加工以选择鱼体平放形式更合适;机械去头的生产率是手工方法的6～8倍。

The method study on mechanized head cutting for marine small fish was conducted, facing with the current situation of low mechanization and equipment shortages for the pre-processing of marine small fish. The body characteristic parameters of three typical marine small fish, abyssal searobin （Lepidotrigla abyssalis ）, crossbarred lizardfish（ Synodus macrops） and jack mackerel（ Trachurus japonicus）, was measured and statisti- cally analyzed. The test platform was established to test the fish product yield and quality effects of the cutting surface for the three processing methods, two knife configurations, two knife rotating directions and two kinds of fish body placement. The research results show that the toothless disc knife, straight cut processing and for- ward cut are the processing method suitable for all kinds of above-mentioned fish. Flat-on of the fish body is more suitable for the head cutting of jack mackerel. The production rate of mechanized head cutting is 6-8 times as high as those of manual cutting.