徐文其，沈  建，蔡淑君，王超群
（农业部渔业装备与工程重点开发实验室，中国水产科学研究院渔业机械仪器研究所，上海 200092)

摘  要：刺参（Stichopus aponicus）去脏是刺参前处理加工的重要环节。目前刺参去脏加工多采用手工开腔去脏的方式。为提高刺参前处理加工效率，实现机械化加工，以辽宁大连、浙江嵊泗出产的刺参为试验对象，利用刺参特有的排脏生理特性，设计机械模拟装置（滚筒机构和振动机构）对刺参进行刺激。试验结果显示，滚动和振动刺激都能使刺参排脏，排脏率达到90%。刺激强度是刺参机械去脏的重要工艺指标，直接影响刺参机械去脏的效率。

关键词：刺参；机械刺激；排脏率

Study on mechanical evisceration technique of sea cucumber
XU Wen-qi, SHEN Jian, CAI Shu-jun, WANG Chao-qun

( Key Laboratory of Fishery Equipment and Engineering, Ministry of Agriculture, Fishery  Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092,China )

Abstract: Evisceration is an important process in sea cucumber pre-processing, which is manually operated at present. In order to increase the productivity and come true the mechanization in sea cucumber production，the sea cucumbers cultivated in Dalian and Shengsi were used for experiments. Mechanical structures were designed to stimulate the sea cucumbers based on unique biological characteristics of sea cucumber, including rolling and vibration stimulation. The results show that both rolling and vibration stimulation can make the sea cucumber eviscerate and the evisceration rate can arrive at 90%. The stimulation intensity affects the product quality and the productivity, to be a key technical specification in sea cucumber evisceration. This study provides a reference for the design of sea cucumber evisceration equipment.

Key words: sea cucumber; mechanical stimulation; evisceration rate

基金项目：国家科技支撑计划项目（2008BAD94B05）

作者简介：徐文其（1981—），男，助理工程师，主要从事水产品加工装备技术研究。E-mail: xwq9922117@163.com

通讯作者：沈建（1971—），男，高级工程师，主要从事水产加工装备及工程技术研究。E-mail: shenjian919@yahoo.com.cn
                                         
                                           

（《渔业现代化》 2009，36（2），52-54）