Studies On The Processing Technology And Equipment Of Fish Imitation Engineering Food

The fish imitation engineering food (for short - imitation food) is a new type of high quality minced fillet products, which is produced through an advanced technology and equipment, using some cheap marine fish and fresh water fish as main material, is more similar to natural animal food in its shape and nature. Due to the high nutritive value, good shape, taste delicious and convenient to edible, the imitation food winning popularity. The imitation food technology has become an important hot issue studied by many countries. And our country takes the imitation food as an important development direction in food industry.Some materials about imitation food and relative product technologies at home or abroad are contained in this article, which can prove the right set of the subject, fresh content and its feasible methods. It is showed that we are still staying at a technical explorative stage while Japan and other countries have developed its processing equipment because of their earlier start. We can't find some comprehensive and systemic reports about imitation food, but the unilateral reports about the resource offish and the usage of it, fish meat components and nutritious value, minced fillet gelling property and rheological property, the processing technology and the equipment of imitation food, and those are not enough for the guidance to research and development of the imitation food. Based on the earlier researches, this article completely and systematically describes the methods and the technical matter of imitation food through academic and experimental researches.This article made a further study for fish rheological property so to provide the imitation food processing technology research with primary and key data. In the article, the mixture of minced fillet, salt, starch and other ingredient is very viscous, hard flowing, easy over head, inhomogeneous stuffing and hard cleaning, so it's better to use a screw extrusion short hole pattern plate rheometer than a rotary rheometer or a piston capillary rheometer to do the rheological measurement. This article bases on a literature of fish's rheological property is accord with non-Newtonian power law" and the power law rheological theory, using advanced single chip microcomputer measurement and manipulative technology, successfully changed screw extruding machine into screw extrusion rheometer that suits for measurement of minced fillet conjee, so finally completed the measurement of minced fillet conjee (when used as a imitation food) rheological property and programmed the computer aid analytical calculation of the screw extrusion rheometer.This article has studied the mechanical property during the extrusion and flow of the fish with the piston and screw, so to provide academic proofs for confirming the imitation food's technology parameters and its device structure. Before, the study in fish rheological property only contribute tofish's property, the relation between fish rheological property and imitation food engineering still remain un touched, and can't use the research results of fish rheological property to guide the production. According to the former study, this article builds relationships among the mechanical property as pressure, flow, productivity, power and fish rheological property, extrusion flow device structure parameters through the movement analysis, force analysis and theory consequence.This article studies the technical process and technical conditions of the imitation food production, providing the design of the imitation food production devices with necessarily technical dates. Different to other usual minced fillet products, fish imitation food has requirement on its appearance quality as sharp, color, etc. and its internal quality as compactness, gel elastics, chewiness, etc., so it is need to establish a technical process that not only satisfy the quality requirement but also easy to achieve the mechanical production. This article uses the former attributes offish gel property and my foregoing research re...