年产500吨冷冻鱼糜的生产车间设计

Design of production workshop with an annual output of 500 tonsof frozen surimiAbstractThis design designs the production workshop with an annual output of 500 tons of frozensurimi,and optimizes the formula and process based on the traditional process.Replacesucrose with 1.5%inulin,which is low in sweetness,good in gelatinization and strong infreezing resistance,and combine with 2%sorbitol,2.5%salt,0.3%sodium tripolyphosphateand 5%whey protein to optimize the rinsing and beating process parameters to producetilapia surimi with good gelatinization,high in whiteness and strong in freezing resistance.The rinsing time was 3 times,the ratio of fish to water was 1:5,the temperature of coolingwater was controlled at 10C,and the rinsing time was 6~8min.The process parameters were3000rmin-1 at chopping speed and 20min at chopping time.Keywords:Frozen surimi;Chopping;Manufacturing shop