Preparation method of non-washed surimi material suitable for 3D printing and application of preparation method

Abstract

The invention belongs to the technical field of 3D printing, and discloses a preparation method of a non-washed surimi material suitable for 3D printing and application of the preparation method. Thepreparation method comprises the steps: taking fish, washing the fish with ice water, draining the fish, grinding the fish with a meat grinder, adding sorbitol and sodium tripolyphosphate to the ground fish, performing mixing so as to obtain non-washed surimi, putting the surimi raw material into a sealing bag, performing sealing, putting the sealing bag in a refrigerator, performing frozen storage, taking the surimi raw material out, performing thawing, putting the thawed surimi in a blending machine, performing empty blending, adding NaCl, performing salt blending, adding a Tg enzyme and carrageenan, performing mixing and blending, and putting the blended surimi in the refrigerator so as to form gel. A production process of surimi is simplified, rinsing and other steps are eliminated, time and effort are saved, waste of resources and loss of nutrients are reduced, the production cycle is shortened, and the cost is saved greatly; and on the basis of the non-washed surimi, the Tg enzyme and carrageenan are added, so that the jelly strength and whiteness of the surimi are ensured.

Description

technical field [0001] The invention belongs to the technical field of 3D printing, and in particular relates to a preparation method and application of an unrinsed surimi material suitable for 3D printing. Background technique [0002] At present, the development speed of 3D printing technology is relatively fast, but printing materials are one of the problems in the popularization of 3D printing technology in the food processing industry. Food materials used for 3D printing must first have certain flow characteristics or melting characteristics, and be able to be extruded from the nozzle smoothly without causing clogging; then after printing, they must have formability, the ability to maintain the shape of the product, and be able to Supports the structure between layers well without causing collapse. Due to the limitation of the characteristics of food materials, the types of food materials suitable for 3D printing are relatively small, which seriously restricts the deve...

AI Technical Summary

Problems solved by technology

However, the protein and fat rinsed out will cause a large loss of nutrients

And the fish meat will be wasted due to rinsing, at least one third will be lost, causing the product yield to decrease, and the waste water after rinsing will also cause environmental pollution, but it will cause waste of resources and low product yield, and will also cause environmental pollution. pollution, increased production costs

[0007] Through the above analysis, the existing problems and defects of the existing technology are: the existing surimi materials used for 3D printing are all produced by the traditional surimi production process, resulting in waste of resources, low product yield, and environmental pollution. increased production costs

[0008] The difficulty in solving the above problems and defects is as follows: Although the option of not rinsing seems to solve the negative benefits brought by rinsing, the surimi itself is freshwater surimi, and its gelation is not as good as that of seawater fish. Even worse, it will be far from meeting the requirements of 3D printing

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