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

A 3D printing and surimi technology, which is applied in the application, the function of food ingredients, and the food ingredients as taste modifiers, etc., can solve the problems of increasing mechanical negative pressure, reducing printing accuracy, and untimely discharging, and achieves increased gelation. The effect of strength and elasticity, timely discharge, and high three-dimensional molding rate

Inactive Publication Date: 2018-12-25
DALIAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the surimi system has certain gel strength, viscosity and rheological properties, which is very suitable for 3D printing technology. However, the surimi raw materials in the existing technology have defects such as high viscosity that are not conducive to 3D printing, which increases the printing process. Medium mechanical negative pressure, resulting in untimely discharge and reduced printing accuracy, etc.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040]S1. Raw material pretreatment: wash the Spanish mackerel at 0°C, and take the fish meat;

[0041] S2, minced meat: use a meat grinder with a meat grinder orifice diameter of 3 mm to mince the fish at 0°C;

[0042] S3, rinsing: rinse the mackerel minced meat obtained in step S2 with 3 times the weight of deionized water, then rinse the minced fish meat with 3 times the weight and 0.5% sodium chloride solution by mass fraction for 10 minutes each time, and the water temperature is controlled at 4°C.

[0043] S4, dehydration: Centrifuge and dehydrate the mackerel minced meat obtained in step S3 at 4° C. under 800 g centrifugal force for 10 minutes, and control the water content of the mackerel minced meat to 80%;

[0044] S5. The minced fish meat obtained in step S4 is subjected to empty grinding, salt grinding, and seasoning grinding at 4°C in sequence, and the grinding frequency is 100 rpm to prepare surimi:

[0045] Empty beating: Take 10kg of mackerel minced meat prep...

Embodiment 2

[0050] S1. Raw material pretreatment: wash the carp under the condition of 4°C, and take the fish meat;

[0051] S2, minced meat: use a meat grinder with a meat grinder orifice diameter of 6 mm to mince the fish at 4°C;

[0052] S3, rinsing: use 2 times the weight of deionized water to rinse the minced carp meat obtained in step S2, then rinse the minced fish meat 3 times with 4 times the weight and 0.3% sodium chloride solution by mass fraction, each time for 9 minutes, and the water temperature is controlled at 4 ℃.

[0053] S4. Dehydration: Centrifuge and dehydrate the carp minced meat obtained in step S3 at 4°C under 800g centrifugal force for 10 minutes, and control the water content of the carp minced meat to 78%;

[0054] S5. The minced fish meat obtained in step S4 is subjected to empty grinding, salt grinding, and seasoning grinding at 4°C in sequence, and the grinding frequency is 1000 rpm to prepare surimi:

[0055] Empty beating: Take 10kg of minced carp meat pre...

Embodiment 3

[0060] S1. Raw material pretreatment: wash the turbot at 10°C, and take the fish meat;

[0061] S2, minced meat: use a meat grinder with a meat grinder orifice diameter of 9mm to mince the fish at 10°C;

[0062] S3, rinsing: rinse the turbot minced meat obtained in step S2 with 5 times the weight of deionized water, then rinse the minced fish twice with 2 times the weight and 0.6% sodium chloride solution by mass fraction, each time for 10 minutes, and control the water temperature at 4°C.

[0063] S4, dehydration: dehydrate the turbot minced meat obtained in step S3 at 4° C. under a centrifugal force of 800 g for 10 min, and control the water content of the turbot minced meat to 80%;

[0064] S5. The minced fish meat obtained in step S4 is subjected to empty grinding, salt grinding, and seasoning grinding at 10°C in sequence, and the grinding frequency is 500 rpm to prepare surimi:

[0065] Empty beating: Take 10kg of minced turbot prepared in step S4 and add 4kg of ice-wat...

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Abstract

The invention discloses a preparation method of a minced fillet material for 3D printing. The method includes: using fish meat as the main raw material, and performing raw material preprocessing, mincing, rinsing, dewatering and minced fillet making to obtain the minced fillet material for 3D printing. The preparation method has the advantages that the minced fillet gel system for 3D printing is significant to the development of minced fillet 3D printing; starch is added into minced fillet, so that the gel strength and elasticity of the minced fillet gel can be increased while minced fillet viscosity can be lowered, and the prepared minced shrimp material is moderate in viscosity, good in flowability, fine and smooth in pulp, less prone to 3D printer blocking, timely in discharge, high inprinting 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 filletproducts, 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 surimi 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 the case of a good design concept and design process, the cycle of food development and processing is greatly short...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/212A23L33/125
CPCA23V2002/00A23L17/70A23L29/212A23L33/125A23V2200/14A23V2200/30
Inventor 董秀萍黄颖潘禹希王可心马壮于达侯玉军王宣朱蓓薇
Owner DALIAN POLYTECHNIC UNIVERSITY
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