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

A technology of 3D printing and minced shrimp products, 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 timely discharge, high precision and good taste

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, to provide a method of adding starch to improve the shrimp paste system, which is suitable for the preparation and application of shrimp paste materials in 3D printing technology

Method used

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

Examples

Experimental program
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Effect test

Embodiment 1

[0035] A preparation method for 3D printing shrimp paste material, comprising the following steps:

[0036] S1. Raw material pretreatment: remove the sediment, shrimp head, shrimp shell and shrimp thread from the vannamei shrimp, wash with 0°C water, and drain;

[0037] S2, minced meat: cooling the shrimp meat obtained in step S1 at 4°C for 20 minutes, using a meat grinder with a meat grinder orifice diameter of 3 mm, and minced the meat at 0°C to obtain minced shrimp meat;

[0038] S3. Prepare minced shrimp: add the minced shrimp meat obtained in step S3 to starch and chop at 0°C. The chopping is carried out in three steps, and the chopping speed is 1400rpm:

[0039] Once chopped and mixed: take 100 parts by weight of the minced shrimp meat prepared in step S3, add 2 parts by weight of salt, 0.2 parts by weight of composite phosphate, and 35 parts by weight of ice-water mixture, chop and mix for 40 seconds, stop for 30 seconds, and chop and mix for 10 minutes (stop The time ...

Embodiment 2

[0043] A preparation method for 3D printing shrimp paste material, comprising the following steps:

[0044] S1. Raw material pretreatment: remove the silt, shrimp head, shrimp shell and shrimp line from the green shrimp, wash with 10°C water, and drain;

[0045] S2, minced meat: cooling the shrimp meat obtained in step S1 at 4°C for 40 minutes, using a meat grinder with a meat grinder orifice diameter of 6 mm, minced the meat at 10°C to obtain minced shrimp meat;

[0046] S3. Prepare minced shrimp: add the minced shrimp meat obtained in step S3 to starch and chop at 10°C. The chopping is carried out in three steps, and the chopping speed is 3000rpm:

[0047] Once chopping and mixing: take 120 parts by weight of minced shrimp meat prepared in step S3, add 4 parts by weight of salt, 0.5 parts by weight of composite phosphate, and 30 parts by weight of ice-water mixture, chop and mix for 60 seconds, stop for 30 seconds, and chop and mix for 15 minutes (stop The time is not count...

Embodiment 3

[0051] A preparation method for 3D printing shrimp paste material, comprising the following steps:

[0052] S1. Raw material pretreatment: Remove the sediment, shrimp head, shrimp shell and shrimp line from the Chinese prawns, wash them with 4°C water, and drain;

[0053] S2, minced meat: cooling the shrimp meat obtained in step S1 at 4°C for 30 minutes, using a meat grinder with a meat grinder orifice diameter of 4mm, minced the meat at 4°C to obtain minced shrimp meat;

[0054] S3. Prepare minced shrimp: add the minced shrimp meat obtained in step S3 to starch and chop at 4°C. The chopping is carried out in three steps, and the chopping speed is 2200rpm:

[0055] Once chopped and mixed: take 110 parts by weight of the minced shrimp meat prepared in step S3, add 3 parts by weight of salt, 0.3 parts by weight of compound phosphate, and 20 parts by weight of ice-water mixture, cut and mix for 50s every time, stop for 30s, and chop and mix for 12min (stop The time is not counte...

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Abstract

The invention discloses a preparation method of a minced shrimp material for 3D printing. The method includes: using shrimps as the main raw material, and performing raw material preprocessing, mincing and minced shrimp making to obtain the minced shrimp material for 3D printing. The preparation method has the advantages that the minced shrimp system for 3D printing is significant to the development of minced shrimp 3D printing; starch is added into minced shrimp, so that the gel strength and elasticity of the minced shrimp can be increased while minced shrimp viscosity can be lowered, and theprepared 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 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 shrimp products, capable of completelygetting 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 a 3D printed shrimp paste material. 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 greatly...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L29/212
CPCA23V2002/00A23L17/40A23L29/212A23V2200/14
Inventor 董秀萍黄颖王可心赵美钰赵文宇潘禹希姜鹏飞潘昱帆
Owner DALIAN POLYTECHNIC UNIVERSITY
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