福州金翔食品机械让你清楚从鱼到鱼丸的历程

从鱼，到鱼丸的历程

FROM THE FISH TO FISH BALLS THE COURSE

一、原料（鱼浆）提取 

Raw material (fish paste) extraction

① 采鱼肉（Collect fish meat）

    鱼肉采肉机适用于海鱼、淡水鱼各种鱼类。大鱼分割成段，小鱼直接采肉。可将鱼体中的鱼肉和鱼骨、鱼皮、鱼筋进行分离，达到提高原材料利用率、节约人工费用的目的，提高低值鱼的经济价值。

    鱼肉采肉机设备的型号是按照滚筒的长度来划分的嘛，滚筒的长度关系着鱼的宽度，要是您想采取的鱼大于滚筒的长度，那就需要您事先将鱼给抛开，切断成滚筒长度以内的长条。大鱼采集的时候需要将鱼头、内脏给去掉，再就是往投料口放的时候记得先放鱼尾。这样比较好采集。

Fish flesh machine suitable for fish, freshwater fish fish. Big fish split into segments, small fish meat directly. The fish in the fish and fish, fish skin, fish gluten separation, to improve the utilization rate of raw materials, saving labor costs, improve the economic value of low value fish.

Fish flesh machine type of equipment is in accordance with the length of the roller to divide them, drum length relationship with fish width, if you want to take the fish is greater than the length of the roller, then you need to advance the fish away, cut into the drum within the length of strip. When the fish collection will need to remove the head, viscera again, is to put the feeding mouth remember to put fish. It is better to collect.

鱼肉采肉机

Fish Acquisition machine

② 购买现成鱼浆 purchase surim

由于鱼的种类不同，它们肌肉组织中各种蛋白质成份的含量也有不一样。所以纤 维与结缔组织也有一定差异。因而不同的鱼肉对鱼丸的质量是有一定影响的。鱼肉的脂肪含量高会降低产品的弹性，因为脂肪阻碍蛋白质分子网状结构的形成。

原料处理：生产用的鱼浆不能完全解冻，也不能不解冻。完全解冻的鱼浆在后道处理中不容易 控制温度，太高，蛋白质变性的鱼浆会渐渐失去亲水性，以至加热水煮后不能形成包水网状结构，包水性减弱，弹性形成差，影响产品质量。不解冻的鱼糜太硬会给刨片工作增加困难。

Due to the different types of fish, they are not the same as the contents of various protein components in the muscle tissue. So there is a certain difference between the fiber and the connective tissue. Thus different fish of fish quality there is a certain effect. The high fat content of the fish will reduce the elasticity of the product because of the formation of the network structure of protein molecules.

Raw material handling: the production of fish paste can not be completely thawed, it can not be frozen. Fish paste completely thawed is not easy to control the temperature, after processing is too high, the fish plasma protein denaturation will gradually lose hydrophilicity, and heating boiled water cannot form the water network structure, water weakening, elastic formation difference, affect the quality of products. The fish do not thaw too hard will increase the difficulties for slicing work.

市场上的鱼浆（鱼糜）On the market of surimi

二、打浆（擂溃）Beating

①、打浆是鱼丸生产工艺中最重要的工序：首先对鱼糜进行较低速斩拌，但要加入富丽磷1#与2#，调整鱼糜原料的ph值，并使鱼糜原料充分摩擦和进一步升高温度，以利于下一步的盐擂。   

②、加盐后由慢到快直至高速斩拌，加盐的目的是使盐溶性蛋白充分溶出。在此期间加入弹脆粉，目的可提高保水性能，增加弹性，改善切割性能及口感。为防止浆料升温，需要在此过程中添加部分冰水或直接添加碎冰，斩拌至产生一定的粘性，看不到鱼糜颗粒。实际操作中还要根据鱼浆的解冻情况、温度升温情况、打浆机的性能情况作适当调整。   

③、加入其它调味料、淀粉、冰水高速斩拌均匀后加入肥肉、鱼类香精搅拌均匀即可。

1, beating is the most important fish in the production process of process: first on the surimi were low chopping, but to add rich phosphorus 1# and 2#, adjusting the pH value of surimi and surimi, full of friction and a further increase of temperature, in order to facilitate the next step of salt blending.

Second, after the salt from slow to fast until the high-speed chopping, the purpose is to make the salt salt soluble protein fully dissolved. During this period, the purpose is to increase the water retention property, increase the elasticity, and improve the cutting performance and texture. In order to prevent the slurry temperature, which requires adding some water or directly add crushed ice, chopping to produce a certain viscosity, do not see the surimi particles. According to the actual operation performance, thawing condition of fish paste temperature, adjust the beater.

Add other seasonings, starch, ice water, high speed cut and mix evenly, addfat, fish flavor, stir evenly.

各型号打浆机

总有一款适合你

There is always one that suits you

三、成 型Forming

成型：在成型工序中要注意制作好的浆料不能长时间置放，加热水煮后呈豆腐状的问题大多是 由于打浆后在高温中放置时间太长。从成型机出来的半成品鱼丸先用温水接放。如果是流水线生产，成型机直接与水煮槽连接在一起，形成的半成品直接接入将沸的热水煮，如果规模较小，没有流水线生产设备，往往是用装满水的料盆先接满，再投入夹层锅水煮。这个工序中最主要的是控制接料盆中的水温，太高会使蛋白质在加热工序中不能很好凝固，以致煮出的产品呈现弹性差。

Molding: in the molding process should pay attention to size could not make a good long time placement, heating boiled water assumes the bean curd shape mostly due to beating at high temperature after placing too long. From the machine out of the semi-finished products of fish with warm water before the discharge. If the production line is directly connected together, forming machine and water trough, direct access to semi-finished products formed by boiling hot water will boil, if smaller, no production line equipment, is often filled with water and then bowl full, then put the sandwich pot boiled. In this process, the most important is to control the water temperature in the basin, too high will make the protein in the heating process can not be very good solidification, resulting in the production of a flexible.

包心鱼丸机

Farci Fish ball machine  

四、水煮（熟化）

Water cook (ripening)

热水煮：加热水煮也是鱼丸生产过程中一道重要工序，不同规模的厂家水煮的设备和方式可能 不尽相同，但水煮的目的都一样。首先使浆料中蛋白质凝固变性，形成弹性；其次通过高温水煮还可以杀死各种致病菌，使之符合卫生要求以及便于保藏。当水呈轻微沸腾时将半成品鱼丸倒入锅中，倒入后马上开大气阀，迅速升温，待鱼丸基本定型，轻压不会变形后，需要对煮锅中的鱼丸进行翻动，防止粘锅，同时保持水微沸状态。水煮的时间会因鱼丸的个体大小和淀粉添加量的不同而有所不同，个体大的和淀粉量多的煮的时间要长些。煮至熟透，横切观察表面至中心色泽一致。

Boiling water boiled fish: heating in the production process is an important process equipment, and different scale factory water may not be the same, but the purpose of water are the same. First, the slurry in the protein coagulation degeneration, the formation of flexible; followed by hot water can also kill a variety of pathogenic bacteria, so as to meet the health requirements and easy to preserve. When the water boils slightly half finished fish into the pot, pour immediately after the open air valve, rapid warming, the fish shape, light pressure does not need to be turned on after deformation, skillet pellets, to prevent sticking to the pot, and keep the water boiling state. The time for the boiled fish size and starch content is different, individual and the amount of starch boiled longer. Cook until cooked, cutting surface is observed to center the same color.

自动水煮冷却生产线

Automatic boiling cooling Production line

五、冷却—速冻—包装

Cooling  Quick-frozen  Packing

冷却、速冻、包装入库：一些生产实际情况，把速冻定义为：冻结温度在-33℃以下，在50min 内使产品的中心温度达到-18℃以下的冻结效果即称为速冻。

Cooling, quick freezing, packaging storage: some of the production of the actual situation, the frozen is defined as: the freezing temperature below -33 degrees Celsius, in the 50min to the center of the product temperature to -18 degrees Celsius below the freezing effect, known as frozen.

福州金翔食品机械

福州金翔食品机械设备技术有限公司地处于背山依江面海.气候宜人的福州市金山科技开发区，地理环境优越，海峡西岸经济区前站。
　　金翔食品机械设备技术有限公司一直致力于火锅调理食品机械的设计.制造与销售，是国内专业从事火锅调理食品机械产品集研发.生产销售服务于一体的制造公司。公司拥有一批优秀从事行业的科研人才.高素质制造人才和销售售后服务人员，形成一支高素质极富团队创新精神的队伍。经过多年的不懈努力，公司产品已建立了极强的竞争力，客户群日益扩大稳固，销售额连年快速增长。
　　本公司产品包括：包心鱼丸机.墨鱼丸机.包心贡丸机.香菇贡丸机.北海翅成型机。鱼豆腐生产线.淡水丸机.鲍鱼片.亲亲肠.脆皮肠.鱼卵卷.龙凤卷等一系列火锅调理食品机械。依靠着务实.实用.科学的技术理念，严格的生产工艺，优质的售后服务。产品高效.质量保证.服务快捷，赢得客户的一致好评。
　　一直以来，公司本着“用户满意就是我们的荣誉”的经营理念，视产品如人品.严把质量关，真正做到“好机器从我做起”。与您携手奋进，共创美好明天。今后.我们将会不断开拓.创新.始终坚持以“实施品牌战略.走持续发展之路”为目标，开发出更新更完美的产品来满足您的需求。  

公司地址：福州 福州市台江区连江中路247号（三桥）

服务热线：400-0591-659

业务电话：059183634988

业务区域：

福州区域：祝华园13015751444

山东区域：蔡经理18396199500

河南区域：陈仁涛18396199501

主要产品：心鱼丸机 , 墨鱼丸机 , 包心贡丸机 , 香菇贡丸机 , 北海翅成型机 , 鱼豆腐生产线 , 淡水丸机 , 鲍鱼片 , 亲亲肠 , 脆皮肠 , 鱼卵卷 , 龙凤卷