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Processing method of 3D printing instant sea cucumbers stored at normal temperature

A technology of 3D printing and processing method, applied in the field of food processing, can solve the problems of difficult processing and prolong the storage time of food, and achieve the effect of good absorption and prolonging the storage time.

Pending Publication Date: 2022-04-08
好当家集团有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It prolongs the storage time of food, solves the problem of difficult transportation and processing of sea cucumbers, has good absorption, and can better satisfy various consumers according to specific needs

Method used

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  • Processing method of 3D printing instant sea cucumbers stored at normal temperature
  • Processing method of 3D printing instant sea cucumbers stored at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A processing method for 3D printing ready-to-eat sea cucumbers stored at room temperature, including the mass parts of raw materials: 60 parts of nanogel microspheres, 18 parts of elastic fascia, 8 parts of sea cucumber powder, 6 parts of black rice, 12 parts of spinach, and β-carrot 0.4 parts of vegetable matter, 3 parts of sodium alginate, 1.0 parts of xanthan gum, 13 parts of calcium chloride, and 28 parts of distilled water; the specific steps are as follows:

[0024] S1: Preparation of nanogel microspheres. Dissolve xanthan gum in purified water, add 36% ethanol, mix thoroughly, add chitosan and collagen, mix evenly with ultrasonic waves, and spray dry to obtain nanogel microspheres. Ball; the mass percentage of nano-microsphere components is chitosan 7%, collagen 91%, and the balance is xanthan gum, and the sum of all raw material mass percentages is 100%;

[0025] S2: Preparation of sea cucumber pigment, black rice and spinach are mixed and pulverized, extracted ...

Embodiment 2

[0030] A processing method for 3D printing ready-to-eat sea cucumber stored at room temperature, comprising the following mass parts of raw materials: 55 parts of nanogel microspheres, 15 parts of elastic fascia, 5 parts of sea cucumber powder, 5 parts of black rice, 8 parts of spinach, and β-carrot 0.36 parts of vegetable matter, 2 parts of sodium alginate, 0.8 parts of xanthan gum, 10 parts of calcium chloride, and 25 parts of distilled water; the specific steps are as follows:

[0031] S1: Preparation of nanogel microspheres. Dissolve xanthan gum in purified water, add 30% ethanol, mix thoroughly, add chitosan and collagen, mix evenly with ultrasonic waves, and spray dry to obtain nanogel microspheres. Ball; the mass percentage of the nano-microsphere components is chitosan 5%, collagen 90%, the balance is xanthan gum, and the sum of all raw material mass percentages is 100%;

[0032]S2: Preparation of sea cucumber pigment, black rice and spinach are mixed and pulverized, e...

Embodiment 3

[0037] A processing method for 3D printing ready-to-eat sea cucumbers stored at room temperature, comprising: 65 parts of nanogel microspheres, 20 parts of elastic fascia, 10 parts of sea cucumber powder, 10 parts of black rice, 15 parts of spinach, and β-carrot 0.45 parts of vegetable matter, 3 parts of sodium alginate, 1.2 parts of xanthan gum, 15 parts of calcium chloride, and 30 parts of distilled water; the specific steps are as follows:

[0038] S1: Preparation of nanogel microspheres. Dissolve xanthan gum in purified water, add 40% ethanol, mix thoroughly, add chitosan and collagen, mix evenly with ultrasonic waves, and spray dry to obtain nanogel microspheres. Ball; the mass percentage of nano-microsphere components is chitosan 8%, collagen 92%, and the balance is xanthan gum, and the sum of all raw material mass percentages is 100%;

[0039] S2: Sea cucumber pigment preparation, black rice and spinach are mixed and crushed, and then used after supercritical carbon dio...

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Abstract

The invention discloses a processing method of 3D printing instant sea cucumbers stored at normal temperature. The processing method comprises the steps of S1, S2, S3, S4 and S5. According to the 3D printing instant sea cucumber disclosed by the invention, the processing of high-simulation sea cucumber and the unique substance adsorption function of the nanogel microspheres are realized by relying on the high-mechanical nanogel microspheres and the elastic fascia raw materials, sea cucumber skin materials with consistent height are formed, and the condition that structural textures and color differences among internal tissues formed by 3D printing are the same as those of real sea cucumbers is ensured; the sea cucumber fascia raw material endows the sea cucumber which is real in sense and prepared through 3D printing, sensory characters different from existing vegetarian sea cucumber and simulated sea cucumber are formed, the synergistic effect of sea cucumber protein, chitosan, collagen, xanthan gum, beef tendon protein and soybean protein isolate is activated through the ultrahigh pressure effect, and the 3D-printed instant sea cucumber with the same quality as the high-pressure sea cucumber is obtained through shaping. The food preservation time is prolonged, the problem that sea cucumbers are difficult to transport and process is solved, the absorbability is good, and various consumers can be better met according to specific requirements.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for 3D printed instant sea cucumber stored at room temperature. Background technique [0002] Fresh sea cucumbers cannot be transported long distances, and can only be stored and transported after processing. The traditional sea cucumber processing technology is mainly "high-temperature hanging salt" and ready-to-eat two types of products, but the products are difficult to store, have a short shelf life, and are inconvenient for consumers to use. Whether it is instant sea cucumber or soaked dried sea cucumber, due to the structural characteristics of protein, it is difficult to digest completely, resulting in a lot of waste of nutrition. There is an urgent need to develop a processing technology for instant sea cucumber stored at room temperature. [0003] 3D printing is developing rapidly. This technology can model complex materials and operate digit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/269A23L29/275A23L29/281A23L5/43A23L13/20A23L13/40A23L17/00A23L5/30A23L3/015
Inventor 孙永军鞠文明李银塔孙甜甜马嘉璐邱美茹王鹏程唐裕坤吴学记
Owner 好当家集团有限公司