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Preparation method and application of sea cucumber-minced fillet compound material for 3D printing

A technology of 3D printing and surimi products, applied in food ingredients as taste improver, food science and other directions, can solve the problems of poor appearance quality, inability to obtain high-value utilization, low market value, etc., to improve comprehensive utilization efficiency and economic value, improve comprehensive utilization, and simplify the effect of production processes

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

During the cultivation and fishing of sea cucumbers, there will be damaged individual sea cucumbers, and some sea cucumbers with poor appearance quality, such as eggplant ginseng, etc. They have certain nutritional value, but their market value is generally low, and high value utilization

Method used

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  • Preparation method and application of sea cucumber-minced fillet compound material for 3D printing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] S1. Fish raw material pretreatment: wash the carp at 0°C, and take the fish meat;

[0037] S2, mincing fish meat: using a meat grinder with a meat grinder orifice diameter of 3mm, mincing the fish meat obtained in step S1 at 0°C;

[0038] S3, rinsing fish meat: rinsing the minced fish meat obtained in step S2 with 3 times the weight of the minced fish meat in deionized water for 2 times; then rinsing the minced fish meat once with a sodium chloride solution with 3 times the weight of the minced fish meat and 0.2% mass fraction, Each rinse time is 3 minutes, and the water temperature is controlled at 0°C;

[0039] S4. Fish dehydration: Centrifuge and dehydrate the minced fish obtained in step S3 at 4° C. and 1000 g for 5 min. Measure the water content of the minced fish according to the national standard GB5009.3-2016, and control the water content of the minced fish to 78%.

[0040] S5. Preparation of surimi: crush the minced fish meat obtained in step S4 at 0°C, the s...

Embodiment 2

[0048] S1. Fish raw material pretreatment: at 4°C, wash the salmon and take the fish flesh;

[0049] S2, minced fish: use a meat grinder with a meat grinder orifice diameter of 9 mm to mince the fish obtained in step S1 at 10°C;

[0050] S3, rinsing the fish meat: rinse the minced fish meat obtained in step S2 with 5 times the weight of the minced fish meat in deionized water for 3 times; then rinse the minced fish meat 1 time with 5 times the weight of the minced fish meat and 0.5% mass fraction of sodium chloride solution. The first rinse time is 8 minutes, and the water temperature is controlled at 4°C;

[0051] S4, dehydration of fish meat: centrifuge and dehydrate the minced fish meat obtained in step S3 at 4°C and 3000g for 10 minutes, measure the moisture content of the minced fish meat obtained according to the national standard GB5009.3-2016, and control the water content of the minced fish meat to 80%;

[0052] S5. Preparation of surimi: grind the minced fish meat o...

Embodiment 3

[0060] S1. Fish raw material pretreatment: wash the Spanish mackerel under the condition of 2°C, and take the fish meat;

[0061] S2, minced fish meat: use a meat grinder with a meat grinder orifice diameter of 6 mm to mince the fish meat obtained in step S1 at 4°C;

[0062] S3, rinsing the fish meat: rinsing the minced fish meat obtained in step S2 with 4 times the weight of the minced fish meat in deionized water for 2 times; then rinsing the minced fish meat once with a sodium chloride solution with 4 times the weight of the minced fish meat and 0.3% mass fraction, Each rinse time is 5 minutes, and the water temperature is controlled at 2°C;

[0063] S4, dehydration of fish meat: centrifuge and dehydrate the minced fish meat obtained in step S3 at 4°C and 3000g for 8min, and control the water content of the minced fish meat to 79%;

[0064] S5. Preparation of surimi: crush the minced fish meat obtained in step S4 at 5° C., the speed of the crushing machine is 500 r / min, an...

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Abstract

The invention discloses a preparation method and application of a sea cucumber-minced fillet compound material for 3D printing. The preparation method includes: using sea cucumbers and fish as the main raw materials, and performing fish raw material preprocessing, fish meat mincing, fish meat rinsing, fish meat dewatering, minced fillet making and compounding to obtain the sea cucumber-minced fillet compound material for 3D printing. The preparation method has the advantages that the sea cucumber-minced fillet gel system for 3D printing is significant to the development of 3D printing using sea cucumber-minced fillet as the raw material; sea cucumber paste is used as the main material to compound with the minced fillet, the thickness of the compounding raw materials can be adjusted favorably, and the printing shape after printing can be kept; nutritional substances in a raw material system can be enriched to balance nutrition; the product nutritional proportion can be improved by regulating raw material proportion according to the body needs of specific people, and the requirements of various consumers can be well satisfied.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method and application of a sea cucumber-surimi compound material for 3D printing. Background technique [0002] 3D food printing technology is a rapid prototyping technology that uses layer-by-layer accumulation to produce products of complex shapes and structures according to pre-designed procedures. Compared with traditional manufacturing processes, 3D printing technology can directly use computer-aided design software (CAD) to generate various complex graphics without machining or molds. It has many potential advantages in the application of food, such as time-saving, high efficiency and simple process. , cost saving, etc., which greatly promotes the development and processing of food, so it can be used to produce high-quality customized products. 3D printing technology can not only develop the shape of personalized products, but also improve the taste ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
CPCA23V2002/00A23L17/70A23V2200/14
Inventor 董秀萍潘禹希刘文涛蔺小雨于达启航朱蓓薇
Owner DALIAN POLYTECHNIC UNIVERSITY
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