本文根据生产淡水鲮鱼鱼糜几年的实践,着重分析就如何提高和稳定该鱼糜的产品质量作些探讨。一、鲮鱼鱼糜工艺流程:鲜活鱼→人工削鱼(起鱼片)→洗鱼机→定量输送→采肉机→贮肉槽→1号旋转筛→漂洗→贮肉槽→2号旋转筛→精滤肉机→螺旋脱水机→添加物混合搅拌机→充填机→定量过称装袋→平板急冻机→金属探测器→标志包装→入冷库 Based on the practice of producing freshwater anchovy surimi for several years, this paper focuses on how to improve and stabilize the product quality of the surimi. First, the bream surimi process: fresh fish → artificial cut fish (fish fillets) → fish washing machine → quantitative delivery → meat picker → meat storage tank → rotary screen No. 1 → rinse → storage tank → 2 Rotary sieve → Fine filter meat machine → Spiral dehydrator → Additive mixing mixer → Filling machine → Weighing bagging → Flat-panel freezer → Metal detector → Label packaging → Cold storage