烤鱼片加工及综合利用毕业论文.doc

2012 届毕业论文届毕业论文烤鱼片加工及综合利用烤鱼片加工及综合利用学学 生：生： 学学 号：号： 专专 业：业： 班班 级：级： 指导教师：指导教师： 安全技术与环境工程系2012 年 5 月目 录引言......................................................................................................................................................1 1．工艺流程........................................................................................................................................1 2.操作要点...........................................................................................................................................1 2.1 原料鱼精选.............................................................................................................................1 2.2 清洗解冻.................................................................................................................................2 2.3 处理（去头、皮、内脏）.....................................................................................................2 2.4 漂洗.........................................................................................................................................2 2.5 离心沥水.................................................................................................................................2 2.6 调味.........................................................................................................................................2 2.7 摊片.........................................................................................................................................2 2.8 烘干.........................................................................................................................................3 2.8.1 烘道温度：...................................................................................................................3 2.8.2 调味生片烘干时间.......................................................................................................3 2.8.3 产品质量分析...............................................................................................................3 2.9 揭片.........................................................................................................................................4 2.10 解冻.......................................................................................................................................5 2.11 烘烤.......................................................................................................................................5 2.12 扎松.......................................................................................................................................5 2.13 称量包装...............................................................................................................................5 2.14 金属探测...............................................................................................................................6 2.14.1 原料存放阶段.............................................................................................................6 2.14.2 生产过程.....................................................................................................................6 2.14.3 单体包装.....................................................................................................................6 2.14.4 多个包装及运输.........................................................................................................6 3.包装...................................................................................................................................................8 4.产品质量指标.................................................................................................................................10 4.1 外观指标...............................................................................................................................10 4.2 理化指标............................................................................................................................10 表 4 烤鱼片的理化指标[10]......................................................................................................10 4.3 微生物指标..........................................................................................................................11 5 综合利用生产鱼园........................................................................................................................12 5.1 油炸鱼工艺流程...................................................................................................................12 5.2 操作要点...............................................................................................................................12 5.2.1 鱼排处理.....................................................................................................................12 5.2.2 采肉处理.....................................................................................................................12 5.2.3 纹碎处理.........................................................................................。