| 冷冻鱼糜生产工艺的改进 |
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| 引用本文： | 汪之和,吴建中.冷冻鱼糜生产工艺的改进[J].食品工业科技,2000(1):42-43. |
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| 作者姓名： | 汪之和 吴建中 |
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| 作者单位： | 上海水产大学,上海,200090 |
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| 摘 要： | 鱼糜生产旧工艺中漂洗槽的连续漂洗和回旋筛的预脱水将会流失掉大量的水溶性蛋白质和固形物，新工艺采用管道化一次漂洗的方法，并用倾析式离心机代替传统工艺中回旋筛进行预脱水，使固形物的回收率提高了17%左右，从而使鱼糜的产量提高了10%之多，而鱼糜制品的凝胶强度与二次漂洗鱼糜基本相同，比三次漂洗略低，白度则比三次漂洗鱼糜略低。
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| 关 键 词： | 冷冻鱼糜 固形物回收率 凝胶强度 白度 |
Improvement the processing technology of frozen surimi |
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| Abstract.Improvement the processing technology of frozen surimi[J].Science and Technology of Food Industry,2000(1):42-43. |
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| Authors: | Abstract |
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| Abstract: | A lot of solids in surim i will be washed aw ay in continuous washing and pre-dehydrating in old technology offrozen surim i.Thereisonly one in line m ixerfor washing in new technology.Thisnew technology m ay basically play a role oftwo or three tim es washing. Further,pre-dehydrating w ith screen in traditionaltechnology is replaced by decanter centrifuge,so the recovery rate ofsolid in surim iin new technology is17% m ore than thatin the traditionaltechnology.Thus,surim ioutput in new m ethod is 10% m ore than that in old m ethod.Jelly strength and w hitenessin new technology is 5.6% and 4.7% less than thatin old m ethod. |
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| Keywords: | frozen surim i recovery rate ofsolid in surim i jelly strength whiteness |
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