Preparation method and application of minced meat material for 3D printing

A 3D printing and minced meat technology, applied in food ingredients as taste improver, food science and other directions, can solve the problem of lack of 3D printing materials, and achieve the effect of high three-dimensional molding rate, good taste and high precision

Inactive Publication Date: 2018-12-25
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main purpose of the present invention is to overcome the shortage of existing food 3D printing materials, and provide a preparation method and application of minced meat materials for 3D printing

Method used

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  • Preparation method and application of minced meat material for 3D printing
  • Preparation method and application of minced meat material for 3D printing
  • Preparation method and application of minced meat material for 3D printing

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Experimental program
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Effect test

Embodiment 1

[0041] S1. Raw material pretreatment: at 0°C, wash the chicken, remove fat and connective tissue;

[0042] S2, tenderization: smear papain liquid on the surface of the chicken obtained in step S1 by the enzyme amount of 2U per gram of raw meat, then place it in a vacuum tumbler, vacuumize after adding a cover and sealing, the vacuum degree is 0.08MPa, and the tumble time is 1 hour, tumbling at 4°C; after tumbling at 15°C, let stand for 20 minutes for tenderization to obtain tenderized meat;

[0043] S3. Grinding meat: cooling the tenderized meat obtained in step S2 at 4°C for 20 minutes, using a meat grinder with a meat grinder orifice diameter of 3 mm, and mincing the meat at 0°C to obtain minced meat;

[0044] S4. Prepare minced meat: chop and mix the minced meat obtained in step S3 in three steps, the chopping speed is 1400rpm, and the temperature of the minced meat is controlled at 0°C:

[0045]One chopping: take 100 parts by weight of minced meat prepared in step S3, add...

Embodiment 2

[0049] S1. Raw material pretreatment: at 10°C, wash the duck meat, remove fat and connective tissue;

[0050] S2, tenderization: the surface of the duck meat obtained in step S1 is smeared with papain liquid according to the enzyme amount of 4U per gram of raw meat, then placed in a vacuum tumbler, sealed and vacuumized, the vacuum degree is 0.09MPa, and the tumble time is 0.09MPa 3 hours, tumbling temperature 6°C; after tumbling, 25°C, let stand for 40 minutes for tenderization, to obtain tenderized meat;

[0051] S3, minced meat: cooling the tenderized meat obtained in step S2 at 4°C for 40 minutes, using a meat grinder with a meat grinder orifice diameter of 9 mm, and minced the meat at 10°C to obtain minced meat;

[0052] S4. Prepare minced meat: chop and mix the minced meat obtained in step S3 in three steps, the chopping speed is 3000rpm, and the temperature of the minced meat is controlled at 10°C:

[0053] One chopping: take 120 parts by weight of minced meat prepared...

Embodiment 3

[0057] S1. Raw material pretreatment: at 4°C, the pork is washed, fat and connective tissue are removed;

[0058] S2, tenderization: the surface of the pork obtained in step S1 is smeared with papain enzyme liquid according to the enzyme amount of 3U per gram of raw meat, then placed in a vacuum tumbler, vacuumized after being sealed with a cover, the vacuum degree is 0.085MPa, and the tumble time is 2 hours, tumbling at 5°C; after tumbling at 20°C, let stand for 30 minutes for tenderization, to obtain tenderized meat;

[0059] S3, minced meat: cooling the tenderized meat obtained in step S2 at 4°C for 30 minutes, using a meat grinder with a meat grinder orifice diameter of 6 mm, minced the meat at 4°C to obtain minced meat;

[0060] S4. Prepare minced meat: chop and mix the minced meat obtained in step S3 in three steps, the chopping speed is 2200rpm, and the temperature of the minced meat is controlled at 4°C:

[0061] Cut and mix once: take 11kg of minced meat prepared in ...

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Abstract

The invention discloses a preparation method of a minced meat material for 3D printing. The method includes: using livestock and poultry meat as the main raw material, and performing raw material preprocessing, tenderization, meat mincing and minced meat making to obtain the minced meat material for 3D printing. The preparation method has the advantages that the minced meat gel system for 3D printing is significant to the development of minced meat 3D printing; starch is added into minced meat, so that the gel strength and elasticity of minced meat gel can be increased while minced meat viscosity can be lowered, and the prepared minced meat material is moderate in viscosity, good in flowability, fine and smooth in pulp, less prone to 3D printer blocking, timely in discharge, high in printing precision, high in three-dimensional forming rate, capable of achieving diversification of creative production, capable of producing high-precision and unique-style 3D printing minced meat products, capable of completely getting rid of mould constraint and capable of satisfying people's personalization requirements on food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method and application of minced meat material for 3D printing. Background technique [0002] Three-dimensional rapid prototyping printing, referred to as 3D printing, refers to the technology of using computer software to design a 3D model and adding materials layer by layer through a 3D printer to manufacture a three-dimensional product. It is different from the subtractive manufacturing of traditional manufacturing, and has the characteristics of fast, convenient, flexible, high-precision, high-quality, and low-cost. The advantage of 3D printing is that it can directly generate objects of any shape from computer graphics data without machining and molds, and can produce shapes that cannot be produced by traditional food production techniques. In addition, with a good design concept and design process, the cycle of food development and processing is great...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L29/212
CPCA23V2002/00A23L13/426A23L13/428A23L13/48A23L13/67A23L13/70A23L29/212A23V2200/14
Inventor 董秀萍黄颖杨宁潘禹希吴吉玲姜鹏飞李胜杰
Owner DALIAN POLYTECHNIC UNIVERSITY
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