赵培侠

    摘 要：淡水鱼鱼糜作为市场上大多数鱼糜制品的制作原料，其质量与品质决定着市场上鱼糜制品的好坏。为了更好地实现淡水鱼鱼糜制品的加工，要对其加工特性与质量影响因素进行探讨和研究，为消费者提供更为优质的淡水鱼鱼糜产品。本文针对淡水鱼鱼糜制品的加工进行研究，简述了淡水鱼鱼糜及其制品的种类和形成机理，介绍了影响淡水鱼鱼糜制品特性的主要因素，并说明了淡水鱼鱼糜的加工方式与设备使用，研究了淡水鱼鱼糜的脱腥方法，以期提升我国淡水鱼鱼糜制品的加工水平。

    关键词：淡水鱼;鱼糜制品;加工特性及品质;影响因素

    Processing Characteristics and Quality Influencing Factors of Freshwater Fish Surimi Products

    ZHAO Peixia

    (Sanquan Food Co.， Ltd.， Zhengzhou 450003， China)

    Abstract： As the raw material of most surimi products in the market， the quality and quality of freshwater fish surimi products determine the quality of surimi products in the market. In order to better realize the processing of freshwater fish surimi products， it is necessary to explore and study its processing characteristics and quality influencing factors， so as to provide consumers with more high-quality freshwater fish surimi products. This paper studies the processing of freshwater fish surimi products. It briefly describes the types and formation mechanism of freshwater fish surimi and its products ......