本试验以国内大宗养殖产品鲢鱼为原料,取代部份进口原料生产模拟蟹腿肉。结果显示,添加30%的鲢鱼鱼糜不影响产品质量,与100%用狭鳕鱼糜生产的产品无明显质量差别。本文同时总结了鲢鱼鱼糜凝胶形成能的特性,以及提高凝胶强度的方法;讨论了在我国发展鲢鱼模拟制品生产的可行性和急待研究解决的课题。 In this experiment, silver carp, which is a large domestic product, was used as a raw material to replace some imported raw materials to produce simulated crab leg meat. The results showed that the addition of 30% of silver carp surimi did not affect the quality of the product, and 100% of the products produced with pollock did not show any significant difference in quality. This article also summarizes the characteristics of the silver carp surimi gel formation energy, as well as methods to improve the gel strength; discussed in our country to develop the production of silver carp simulation of the feasibility and urgent research issues to be solved.