任金海1，陈 红1，熊善柏2，万 鹏1
（1 华中农业大学工学院，武汉 430070；2 华中农业大学食品科技学院，武汉 430070）
摘要：以风干鲢鱼为原料，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，对鱼松片的具体制作及关键参数进行了详细介绍。通过正交试验以感官评定为指标，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。
关键词：鱼松片；工艺；设备；淡水鱼加工

Research on processing technology and equipment for the fish floss chip
REN Jin-hai1, CHEN Hong1, XIONG Shan-bai2, WAN Peng1
( 1 College of Engineering, Huazhong Agricultural University, Wuhan 430070, China;
2 College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China )

Abstract: 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, drying. In order to get the optimum processing parameters, the orthogonal experiment was designed. The optimum processing parameters were 20% adding amount of pre-gelatinized sticky, 3 MPa the molding press and 20 s the pressure keeping time. The basic structures, working principles and main technical parameters of the fish floss chip molding equipment were briefly described.

Key words: fish floss chip, technology, equipment; freshwater fish processing

基金项目：湖北省重大科技攻关计划项目（2006AA204A03）；中央高校基本科研业务费专项资金资助项目（2010QC006）
作者简介：任金海（1985—），男，硕士研究生，主要从事农产品加工技术及设备研究。
E-mail: renjinhai@webmail.hzau.edu.cn
通讯作者：陈红（1968—），女，副教授，博士，主要从事农产品加工与装备方面研究。E-mail: chenhong@mail.hzau.edu.cn

（来源：《渔业现代化》2012,39(1),59-63）