鱼肉打松机设计及其工艺参数研究
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摘要
鱼松是一种营养丰富的风味食品,营养价值高、食用方便、味道鲜美,深受消费者青睐。当前鱼松传统加工工艺占了主流,一直未得到优化,工艺已老化,不适应当前快节奏的社会生活,且原料中含钙量高的鱼骨未得到充分利用。本研究采用高压蒸煮,软化鱼骨的方法,引入打击成绒工序,最终将鱼骨和鱼肉一起制成鱼松,使产品营养价值得到提高,且简化了工艺,摒弃了传统工艺中的搓松、炒松工序。本篇论文主要对以下几个方面进行了研究:
鱼松成绒技术是制作鱼松的关键技术,对鱼松成绒机理和打击成绒原理进行了理论分析,并利用有限元方法对刀具打击鱼块模型进行了分析,以指导后续研究工作。
针对淡水鱼加工需求,根据机械设计原理和打击成绒原理,设计并试制了一种针对风干鱼加工的鱼肉打松机试验样机,并对样机的关键部件与工艺参数进行了试验研究。试验结果为:刀盘底端两片刀具对鱼松成绒起主要作用,粗糙的料筒内壁结构对鱼松成绒有辅助作用;打击时间30s、蒸煮时间20min、自然冷却时间20min在鱼松加工中最适合。影响鱼松成绒感官评定的主次顺序为B打击时间＞A蒸煮时间＞C刀具末端速度＞D刀具厚度,最优组合为蒸煮时间30min+打击时间30s+刀具末端速度2141m/s+刀具厚度5mm或蒸煮时间30min+打击时间30s+刀具末端速度28.54m/s+刀具厚度5mm;影响鱼松成绒疏松度的主次顺序为C刀具末端速度＞A蒸煮时间＞B打击时间＞D刀具厚度,最优组合为蒸煮时间30min+打击时间20s+刀具末端速度28.54m/s+刀具厚度5mm。影响鱼松成绒感官评定的主次顺序为D自然冷却时间＞C鱼肉量＞A蒸煮时间＞B打击时间,最优工艺组合为蒸煮时间20min+打击时间30s+鱼肉量300g+自然冷却时间30min;影响鱼松成绒疏松度的主次顺序为B打击时间＞D自然冷却时间＞C鱼肉量＞A蒸煮时间,最优加工工艺为蒸煮时间20min、打击时间30s、鱼肉量500g、自然冷却时间30min。
在理论、样机、试验的基础上,研制了一种功能更全面,产量更高,安全稳定性更高的鱼肉打松机设备。该设备生产成本低、体积小、功耗小、适应性强、易推广;既能单机作业,适应小规模生产的要求,又能和其它前处理设备联合起来组装成流水线,满足大中型企业机械化流水线作业的要求。
Shred fish is a srot of foodstuff which is consumers' favorite food in China,because it has high nutritive value,good taste,and it is a convenient edible.Currently traditional processing technic of shred fish ocuppies the mainstream ,and it is not optimized for a long time,and is not suitable for fast paced life.This reasearch adopts botulinum cook to soften fishbone and uses method of milling to make fishbone and fish flesh into shred fish,and it improves the nutritive value of products,and simplifies the craft,and omits frying process of traditional processing technic.In this paper,several aspcets are studied as fellows:
Fiber of shred fish technology is the critical technology on shred fish craft,so theoretical analysis of it and Fiber on milling theroy has been analyzed,and used finite element to analyze the model of cutter milling flitch which can supervise development work.
In allusion to the demand of fresh water fish process,a shred fish producer has been designed and produced based on theory of mechanical design and theory of milling.This reaserch takes key components of shred fish produces and the processing technic of shred fish made by shred fish producer as the test objects. Two indexes (sensory evaluation and fraction void) were used to ascertain the best value of key components and processing technic. The single factor experiments showed that terminal velocity of cutter, cutter thickness,clearance between cutter and tunnel wall had significant effects on qulity of shred fish,and two low side cutters of capstan played a major role of milling,and rough wall of charging barrel played a supporting role; striking time, digestion time,weight of fish and natural cooling time also had ignificant effects on fiber of shred fish.The orthogonal experiment 1 showed that the primary and secondary order of influence of sensory evaluation of shred fish was that striking time was the first,and digestion time was the second,and terminal velocity of cutter was the third,and cutter thickness was the last.The optimal parameter of factors was that digestion time(30min) and striking time(30s) and terminal velocity of cutter(21.41m/s) and cutter thickness(5mm) or digestion time(30min) and striking time(30s) and terminal velocity of cutter(28.54m/s) and cutter thickness(5mm). The orthogonal experiment 1 also showed that the primary and secondary order of influence of fraction void of shred fish was that terminal velocity of cutter was the first,and digestion time was the second,and striking time was the third,and cutter thickness was the last. The optimal parameter of factors was that digestion time(30min) and striking time(20s) and terminal velocity of cutter(28.54m/s) and cutter thickness(5mm). The orthogonal experiment 2 showed that the primary and secondary order of influence of sensory evaluation of shred fish was that natural cooling time was the first,and weight of fish was the second,and digestion time was the third,and striking time was the last.The optimal parameter of factors was that digestion time(20min) and striking time(30s) and weight of fish (300g) and natural cooling time (30min). The orthogonal experiment 2 also showed that the primary and secondary order of influence of fraction void of shred fish was that striking time was the first,and natural cooling time was the second,and weight of fish was the third,and digestion time was the last.The optimal parameter of factors was that digestion time(20min) and striking time(30s) and weight of fish (500g) and natural cooling time (30min).
A new shred fish producer has been designed which has more function and higher output and higher stability.This equipment's production cost is low, volume is small, power consumption is small, adaptability is strong, and it is easy to be popularized.lt can not only satisfy the demand of single machine work, but also can compose pipeline with other pre-processing equipments, satisfying the demand of mechanized and pipelined operation of large and medium-sized enterprises.
鱼松成绒技术是制作鱼松的关键技术,对鱼松成绒机理和打击成绒原理进行了理论分析,并利用有限元方法对刀具打击鱼块模型进行了分析,以指导后续研究工作。
针对淡水鱼加工需求,根据机械设计原理和打击成绒原理,设计并试制了一种针对风干鱼加工的鱼肉打松机试验样机,并对样机的关键部件与工艺参数进行了试验研究。试验结果为:刀盘底端两片刀具对鱼松成绒起主要作用,粗糙的料筒内壁结构对鱼松成绒有辅助作用;打击时间30s、蒸煮时间20min、自然冷却时间20min在鱼松加工中最适合。影响鱼松成绒感官评定的主次顺序为B打击时间＞A蒸煮时间＞C刀具末端速度＞D刀具厚度,最优组合为蒸煮时间30min+打击时间30s+刀具末端速度2141m/s+刀具厚度5mm或蒸煮时间30min+打击时间30s+刀具末端速度28.54m/s+刀具厚度5mm;影响鱼松成绒疏松度的主次顺序为C刀具末端速度＞A蒸煮时间＞B打击时间＞D刀具厚度,最优组合为蒸煮时间30min+打击时间20s+刀具末端速度28.54m/s+刀具厚度5mm。影响鱼松成绒感官评定的主次顺序为D自然冷却时间＞C鱼肉量＞A蒸煮时间＞B打击时间,最优工艺组合为蒸煮时间20min+打击时间30s+鱼肉量300g+自然冷却时间30min;影响鱼松成绒疏松度的主次顺序为B打击时间＞D自然冷却时间＞C鱼肉量＞A蒸煮时间,最优加工工艺为蒸煮时间20min、打击时间30s、鱼肉量500g、自然冷却时间30min。
在理论、样机、试验的基础上,研制了一种功能更全面,产量更高,安全稳定性更高的鱼肉打松机设备。该设备生产成本低、体积小、功耗小、适应性强、易推广;既能单机作业,适应小规模生产的要求,又能和其它前处理设备联合起来组装成流水线,满足大中型企业机械化流水线作业的要求。
Shred fish is a srot of foodstuff which is consumers' favorite food in China,because it has high nutritive value,good taste,and it is a convenient edible.Currently traditional processing technic of shred fish ocuppies the mainstream ,and it is not optimized for a long time,and is not suitable for fast paced life.This reasearch adopts botulinum cook to soften fishbone and uses method of milling to make fishbone and fish flesh into shred fish,and it improves the nutritive value of products,and simplifies the craft,and omits frying process of traditional processing technic.In this paper,several aspcets are studied as fellows:
Fiber of shred fish technology is the critical technology on shred fish craft,so theoretical analysis of it and Fiber on milling theroy has been analyzed,and used finite element to analyze the model of cutter milling flitch which can supervise development work.
In allusion to the demand of fresh water fish process,a shred fish producer has been designed and produced based on theory of mechanical design and theory of milling.This reaserch takes key components of shred fish produces and the processing technic of shred fish made by shred fish producer as the test objects. Two indexes (sensory evaluation and fraction void) were used to ascertain the best value of key components and processing technic. The single factor experiments showed that terminal velocity of cutter, cutter thickness,clearance between cutter and tunnel wall had significant effects on qulity of shred fish,and two low side cutters of capstan played a major role of milling,and rough wall of charging barrel played a supporting role; striking time, digestion time,weight of fish and natural cooling time also had ignificant effects on fiber of shred fish.The orthogonal experiment 1 showed that the primary and secondary order of influence of sensory evaluation of shred fish was that striking time was the first,and digestion time was the second,and terminal velocity of cutter was the third,and cutter thickness was the last.The optimal parameter of factors was that digestion time(30min) and striking time(30s) and terminal velocity of cutter(21.41m/s) and cutter thickness(5mm) or digestion time(30min) and striking time(30s) and terminal velocity of cutter(28.54m/s) and cutter thickness(5mm). The orthogonal experiment 1 also showed that the primary and secondary order of influence of fraction void of shred fish was that terminal velocity of cutter was the first,and digestion time was the second,and striking time was the third,and cutter thickness was the last. The optimal parameter of factors was that digestion time(30min) and striking time(20s) and terminal velocity of cutter(28.54m/s) and cutter thickness(5mm). The orthogonal experiment 2 showed that the primary and secondary order of influence of sensory evaluation of shred fish was that natural cooling time was the first,and weight of fish was the second,and digestion time was the third,and striking time was the last.The optimal parameter of factors was that digestion time(20min) and striking time(30s) and weight of fish (300g) and natural cooling time (30min). The orthogonal experiment 2 also showed that the primary and secondary order of influence of fraction void of shred fish was that striking time was the first,and natural cooling time was the second,and weight of fish was the third,and digestion time was the last.The optimal parameter of factors was that digestion time(20min) and striking time(30s) and weight of fish (500g) and natural cooling time (30min).
A new shred fish producer has been designed which has more function and higher output and higher stability.This equipment's production cost is low, volume is small, power consumption is small, adaptability is strong, and it is easy to be popularized.lt can not only satisfy the demand of single machine work, but also can compose pipeline with other pre-processing equipments, satisfying the demand of mechanized and pipelined operation of large and medium-sized enterprises.
引文
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