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3D (three-dimensional) printing-based artificial shrimp capable of being eaten by people allergic to shrimps and preparation method thereof

A 3D printing and artificial technology, applied in the field of artificial shrimp and its preparation, can solve the problems of un3D printed artificial shrimp research, uneven product shape and size, and inability to large-scale preparation, etc., to meet the requirements, bright color and good toughness. Effect

Inactive Publication Date: 2019-01-25
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The artificial shrimp formula prepared according to the traditional method usually contains more than 50% natural shrimp mince ingredients, and susceptible people will still have allergic reactions after eating, and the shape and size of the prepared products are not uniform, the appearance is not beautiful enough, and the taste is not as good as natural. Shrimp are far apart and cannot be prepared on a large scale
There is currently no research on 3D printing artificial shrimp technology for people with shrimp allergies

Method used

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  • 3D (three-dimensional) printing-based artificial shrimp capable of being eaten by people allergic to shrimps and preparation method thereof
  • 3D (three-dimensional) printing-based artificial shrimp capable of being eaten by people allergic to shrimps and preparation method thereof
  • 3D (three-dimensional) printing-based artificial shrimp capable of being eaten by people allergic to shrimps and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A 3D-printed edible artificial shrimp for people with shrimp allergy and its preparation method

[0039] (1) Firstly, after simply screening and grading the purchased fresh silver carp, wash, scale, remove fins, skin and viscera, cut off the head and tail, and wash the fish body.

[0040](2) Use the fishbone and fishbone remover to remove the fish bones, fish bones and intermuscular thorns in the fish body, and wash the obtained minced fish with ice water (4-10°C) at a volume ratio of 1:5 repeatedly for 3 times, The last rinsing is carried out with 0.1% salt water to remove blood, urea, pigment, odor, fat, inorganic salt and some water-soluble substances in the fish meat, and improve the elasticity and whiteness of the fish meat. The washed fish paste should be dehydrated as much as possible, and centrifuged at 2500r / min for 20min at 4°C.

[0041] (3) Then the dehydrated minced fish first product was ground for 5 minutes; then add 0.2% sodium lactate and 0.5% sodium ci...

Embodiment 2

[0048] A 3D-printed edible artificial shrimp for people with shrimp allergy and its preparation method

[0049] (1) Firstly, after simply screening and grading the purchased fresh silver carp, wash, scale, remove fins, skin and viscera, cut off the head and tail, and wash the fish body.

[0050] (2) Use the fishbone and fishbone remover to remove the fish bones, fish bones and intermuscular spines in the fish body, and wash the obtained minced fish with ice water (4-10°C) at a volume ratio of 1:6 for 3 times, The last rinsing is carried out with 0.12% salt water to remove blood, urea, pigment, odor, fat, inorganic salt and some water-soluble substances in the fish meat, and improve the elasticity and whiteness of the fish meat. The washed fish paste should be dehydrated as much as possible, and centrifuged at 2700r / min for 18min at 4°C.

[0051] (3) Then the dehydrated minced fish first product was ground for 5 minutes; then add 0.25% sodium lactate and 0.4% sodium citrate as...

Embodiment 3

[0058] A 3D-printed edible artificial shrimp for people with shrimp allergy and its preparation method

[0059] (1) Firstly, after simply screening and grading the purchased fresh silver carp, wash, scale, remove fins, skin and viscera, cut off the head and tail, and wash the fish body.

[0060] (2) Use the fishbone and fishbone remover to remove the fish bones, fish bones and intermuscular thorns in the fish body, and wash the obtained minced fish with ice water (4-10°C) at a volume ratio of 1:7 for 3 times, The last rinsing is carried out with 0.15% salt water to remove blood, urea, pigment, odor, fat, inorganic salt and some water-soluble substances in the fish meat, and improve the elasticity and whiteness of the fish meat. The washed fish paste should be dehydrated as much as possible, and centrifuged at 3000r / min for 16min at 4°C.

[0061] (3) The dehydrated minced fish first product was then air-pulled for 5 minutes; then 0.28% sodium lactate and 0.7% sodium citrate we...

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Abstract

The invention discloses a preparation method for a 3D (three-dimensional) printing-based artificial shrimp capable of being eaten by people allergic to shrimps, which comprises the following steps: (1) raw minced fish meat is obtained by fish material preprocessing, meat separation, rinsing and dehydration; (2) chopping and mixing: the raw minced fish meat sequentially is subjected to chopping, salting and chopping and mixing and chopping, so that minced fish meat material paste is obtained; (3) protein fiber formation: soybean protein powder is produced into edible fibers; (4) material mixing: the minced fish meat material paste and the edible fibers are mixed according to a proportion, so that mixed paste is obtained; (5) preshaping: the mixed paste is preshaped; (6) printing: the preshaped mixed paste is poured into a feed bin of a 3D printer, and layer-by-layer printing is carried out; (7) post-shaping: an aqueous solution of edible red pigment is applied on the printed product, and post-shaping is carried out; (8) cooking: after being cooked, the post-shaped artificial shrimp product can be eaten.

Description

technical field [0001] The invention relates to a 3D-printed edible artificial shrimp and a preparation method thereof, belonging to the technical field of 3D-printed food material preparation. Background technique [0002] 3D printing technology, also known as additive manufacturing (AM) and rapid prototyping (RP) technology, its principle is "layer-by-layer manufacturing, layer-by-layer stacking", that is, by stacking materials layer by layer, the printed products are stacked step by step, and finally Generating corresponding three-dimensional entities is an emerging digital rapid prototyping technology. [0003] With the rapid development of 3D printing technology, "3D food printing" has also become a hot research field for 3D printing researchers. For the food industry, 3D printing offers a new frontier in food processing. Through the use of 3D printing technology, specific material components can be mixed and then processed into new foods with complex shapes and struc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/00A23L29/238A23L29/20A23L29/00
CPCA23V2002/00A23L17/70A23L29/03A23L29/20A23L29/238A23L33/00A23V2250/5044A23V2200/228A23V2250/5054A23V2200/14A23V2250/5488
Inventor 傅玲琳李丽芳王彦波王翀周瑾茹王飞飞
Owner ZHEJIANG GONGSHANG UNIVERSITY
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