摘要
开壳是贝类加工中必不可少的一项重要工序,其效果直接影响着后续加工产品的品质。为了解目前国内外贝类开壳技术及装备的现状和存在的问题,本文对人工开壳、热力开壳、超高压开壳和微波开壳等贝类开壳技术与装备的研究进展和应用现状进行分析,对不同开壳方法的优缺点进行对比,对存在的主要问题进行归纳总结,并提出了解决方案,同时对贝类开壳技术与装备的发展趋势进行了展望,以期丰富贝类开壳加工理论基础,为贝类开壳技术创新和设备研发提供一定的参考和借鉴。
Shucking is an indispensable step for shellfish processing. The shucking efficiency directly affects the quality of the subsequent processing. In order to gain insights into the current status and problems for the development of shellfish shucking technology and equipment in China and abroad, this article reviews the current shellfish shucking technologies and equipment such as manual shucking, thermal shucking, ultrahigh pressure shucking and microwave shucking and compares their advantages and disadvantages. The main problems existing in this area are summarized and some possible solutions are proposed. Furthermore, future trends are discussed. It is expected that this review can enrich the theoretical basis of shellfish shucking and provide valuable information for technical innovation and new equipment development for shellfish shucking.
作者
欧阳杰
张军文
谈佳玉
沈建
OUYANG Jie;ZHANG Junwen;TAN Jiayu;SHEN Jian(Fishery Machinery and Instrument Research Institute,Chinese Academy of Fishery Sciences,Key Laboratory of Ocean Fishing Vessel and Equipment,Ministry of Agriculture,National R ＆ D Branch Center For Aquatic Product Processing Equipment,Shanghai 200092,Chin)
出处
《肉类研究》
北大核心
2018年第5期64-68,共5页
Meat Research
基金
中国水产科学研究院渔业机械仪器研究所基本科研业务费资助项目(2017YJS003)
国家现代农业产业技术体系建设专项(CARS-49-06B)
关键词
贝类
开壳
技术
装备
热力
超高压
微波
shellfish
shucking
technique
equipment
heating
ultrahigh pressure
microwave
