CN109077257A - A kind of 3D printing sea cucumber-minced fillet complex material preparation method and application - Google Patents
A kind of 3D printing sea cucumber-minced fillet complex material preparation method and application Download PDFInfo
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- CN109077257A CN109077257A CN201811155000.3A CN201811155000A CN109077257A CN 109077257 A CN109077257 A CN 109077257A CN 201811155000 A CN201811155000 A CN 201811155000A CN 109077257 A CN109077257 A CN 109077257A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of 3D printing sea cucumber-minced fillet complex material preparation methods, the method obtains can be used in sea cucumber-minced fillet complex material of 3D printing using sea cucumber and fish as primary raw material by fish pretreatment of raw material, the strand flesh of fish, the rinsing flesh of fish, flesh of fish dehydration, preparation minced fillet, compounding.The sea cucumber for being applicable to 3D printing-minced fish gel system provided by the invention is of great significance for the exploitation for carrying out 3D printing as raw material using sea cucumber-minced fillet.It is compounded based on sea cucumber milk with minced fillet, has both been conducive to the consistency of adjustment compounding raw material, it is made to be able to maintain printing shape after printing；The nutriment in material system can be enriched again, it is balanced nutritious.And the ratio of raw material can be adjusted to improve the nutritive proportion of product according to the somagenic need of specific crowd, better meet all kinds of consumer demands.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of 3D printing sea cucumber-minced fillet complex material system
Preparation Method and application.
Background technique
3D food printing technique is a kind of rapid shaping technique, according to pre-designed journey by the way of successively accumulating
Sequence produces the product of complicated shape and structure.Compared with conventional fabrication processes, 3D printing technique is without machining or mold
Computer aided design software (CAD) can be used directly and generate various complex figures, have in the application of field of food many latent
Advantage, such as time-saving and efficiency, simple process, save the cost greatly advance the development and processing of food, therefore available
In the customed product of production high quality.3D printing technique can not only develop the shape of personalized product, can also pass through control
The type of printed material designs the food for meeting different crowd demand to improve mouthfeel and trophic structure.Technology early stage answers
For fields such as aviation, medical treatment, in recent years, because of its huge development potentiality and wide application prospect, have begun gradually from
The industry manufacture of high, precision and frontier penetrates into the every aspect of our daily lifes, especially in field of food, because it can expand
The utilization of big raw-food material and receive significant attention.
The property and composition of food material are to influence the principal element of print quality and efficiency, therefore the exploitation of printed material
Key as the development of food 3D printing technique.Material for 3D printing is divided into liquid, powder and paste, in print procedure
In should have certain mobility and stability, and be able to maintain that printing after form, at present it is most widely used is chalk
Power and pastry food raw material.In order to improve personal health condition, to meet the personalized nutritional reason of specific crowd health demand
Considering using the personalized diet of customized, production as target, design and new quality by food combine, and potentially improve
Its nutritive value excites the interest of the public.
Sea cucumber is a kind of high nutrition marine product, rich in nutriments such as protein, vitamins, also contains triterpene glucosides, steroid
Alcohol, saponin(e and the various bioactivators such as brain glycosides and polysaccharide.It has during the cultivation of sea cucumber and fishing and to be damaged
Sea cucumber individual, there are also the bad sea cucumber kinds of some exterior quality itself, such as eggplant ginseng etc., they have certain nutriture value
Value, but market value is generally relatively low, is unable to get high-valued utilization.
Summary of the invention
In view of the deficiencies of the prior art, the present invention makes sea cucumber milk as raw material using sea cucumber and compounds with minced fillet, develops
A kind of novel sea cucumber suitable for 3D printing-minced fillet complex material out, that is, improve the synthesis of the low value sea cucumber of appearance damage
Utilization rate and economic value, and be of great significance to the exploitation of sea cucumber 3D printing.
A kind of 3D printing sea cucumber-minced fillet complex material preparation method, comprising the following steps:
S1, fish pretreatment of raw material: under the conditions of 0~4 DEG C, raw material fish is cleaned, the flesh of fish is taken；
Under preferred embodiment, raw material fish described in step S1 is carp, salmon, Spanish mackerel, silver carp or Larimichthys crocea；The raw material fish can
To choose other kinds according to actual needs.
S2, the flesh of fish is twisted:, will be obtained by step S1 under the conditions of 0~10 DEG C using the meat grinder of Minced Steak hole 3~9mm of board diameter
The flesh of fish rubs；
S3, the rinsing flesh of fish: the rinsing of minced fish obtained by the deionized water rinse step S2 with 3~5 times of minced fish weight 2~3
It is secondary；Then 3~5 times of minced fish weight, described minced fish 1 time of 0.2%~0.5% sodium chloride solution of mass fraction rinsing are used, often
Secondary 3~8min of rinsing time, water temperature are controlled at 0~4 DEG C；
S4, flesh of fish dehydration: 4 DEG C of minced fish, 1000~3000g, 5~10min of centrifugal dehydration obtained by step S3 control broken
Flesh of fish water content is 78%~80%；The control minced fish water content specifically: broken to gained by national standard GB5009.3-2016
The water content of the flesh of fish is measured, and the water content of minced fish is higher than 80%, then by the way of being centrifuged using 500~1000g to its into
Row dehydration to water content is 78~80%；If the water content of minced fillet is lower than 78%, added water and stirred according to the moisture content of measurement
Uniformly；
S5, preparation minced fillet: minced fish obtained by step S4 beat at 0~10 DEG C and is burst, and mixing and kneading machine revolving speed is 100~
1000r/min, the arena, which is burst, divides empty arena, salt arena, three steps of seasoning arena to carry out:
Sky is beaten: 90~120 amount part of minced fish for taking step S4 to prepare, every to beat the 40~60s that bursts, stop 30s beating routed 3 altogether~
5min (dwell time, which does not calculate, beat within the time of bursting)；
Salt is beaten: 10~35 parts by weight of mixture of ice and water is added in empty gained minced fillet of beating, 2~3 parts by weight of salt are every to beat routed 40
~60s, stops 30s, beats the 10~15min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt beaten into gained minced fillet and is added 0.6~1.5 parts by weight of yellow rice wine, sugared 0.5~1 parts by weight, monosodium glutamate 0.1~
0.3 parts by weight, 0.1~0.2 parts by weight of ginger juice, it is every to beat the 40~60s that bursts, stop 30s, arena is burst altogether, and (dwell time is or not 10~15min
Calculate and beating within the time of bursting), gained minced fillet is placed in 4 DEG C and keeps in；
S6, compounding: it is mixed with sea cucumber milk by weight 1~2:1 in minced fillet prepared by step S5, beats and burst, beat frequency of bursting
100~1000rpm, it is every beat burst 40~60s, stop 30s, altogether beat burst 3~8min (dwell time do not calculate beat burst the time it
It is interior), obtain sea cucumber-minced fillet composite material that viscosity is 200~350Pa.s.
Under preferred embodiment, sea cucumber milk described in step S6, preparation method are as follows: the sea cucumber of 90~120 parts by weight is taken to go to remove sand
Mouth adds 0.3~0.5 parts by weight of green onion, 0.3~0.5 parts by weight of ginger, 1~1.5 parts by weight of yellow rice wine, 0.5~1 parts by weight of light-coloured vinegar, water
400~600 parts by weight boil 40~60min at 100~120 DEG C using pressure cooker, stop heating, boil in a covered pot over a slow fire 50~60min；Take 90~
Sea cucumber addition 20~30 parts by weight water grinding after 120 parts by weight stew is slurried, and allows to through 20~30 meshes；Later,
0.5~2h is rotated at 68~72 DEG C, obtains the concentration sea cucumber milk that moisture content is 75%~85%；It is described stewing, it is not beat
It boils and continues to place in the state of covering, be depressured naturally in placement process；By national standard GB5009.3-2016 to the sea cucumber pulp-water
Point content is measured；The sea cucumber is stichopus japonicus, red ginseng, plum blossom ginseng, stone ginseng or eggplant ginseng；It can also be selected according to needs of production
Take the sea cucumber of other kinds.
Under preferred embodiment, sea cucumber milk described in step S6, preparation method are as follows: sea cucumber hydrolysate is taken, in 68~72 DEG C of backspins
Turn evaporation, obtains the sea cucumber milk that moisture content is 75%~85%；The sea cucumber hydrolysate is according to a kind of patent " sea cucumber hydrolysate
Series of products and its processing method " it is prepared by application number CN99113247.5, by national standard GB5009.3-2016 to the sea cucumber
Slurry moisture content is measured.
Under preferred embodiment, sea cucumber milk described in step S6, preparation method are as follows: sea cucumber powder adds water to mix, and is prepared into moisture and contains
The sea cucumber milk that amount is 75%~85%；The sea cucumber powder can be prepared according to the prior art, can also be purchased from commercial channels
It buys.
It is that 3D printing raw material prepares sea cucumber-minced fillet the present invention also provides a kind of above-mentioned sea cucumber-minced fillet complex material of application
The method of product, comprising the following steps:
S1, printing: it uses sea cucumber-minced fillet complex material as 3D printing raw material, is printed；
Under preferred embodiment, printed described in step S1 specifically: the brand and model Bo Limai FPE2 of 3D printer, it will be extra large
Ginseng-minced fillet complex material is imported into the feeding cylinder of 3D printer, and printer model is selected to be printed, and setting nozzle diameter is
0.8~1.5mm, print speed are 20~30mm/s, and print temperature is 20~25 DEG C；
S2, sizing: sea cucumber-minced fillet with three-dimensional shape that step S1 is printed stands 20~30min in 25~30 DEG C
Sizing, to increase sea cucumber-minced fillet elasticity and water-retaining property；
S3, curing: sizing sea cucumber-minced fillet made from step S2 is steamed 10~20min, obtains minced fillet under the conditions of 100 DEG C
Product, gained sea cucumber-surimi product gel strength are 200~1000g.mm.
The beneficial effects of the present invention are:
1,3D food printing technique is a kind of innovative technology that can rebuild shape of food in a novel manner, the skill
Art is changing the microstructure of material and constructing in a manner of successively accumulating the pattern of novel and beautiful.Compared to traditional processing
Mode, 3D printing technique can simplify production procedure, efficiently convenient, and be able to produce out some traditional production techniques without legal system
The shape produced achievees the purpose that improve product appearance quality.
2, the raw material selected by the present invention is the sea cucumber individual being damaged during cultivation and fishing, and there are also some
The bad sea cucumber kind of body exterior quality, such as eggplant ginseng etc., they have certain nutritive value, but market value is generally inclined
It is low, it is unable to get high-valued utilization, therefore can not only guarantee the nutritional quality of product using such sea cucumber as raw material, moreover it is possible to
Raw material comprehensive utilization ratio is enough improved, economic benefit is increased.
3, compared with other sea cucumber processing modes, the present invention selects new fresh sea cucumber to be ground up, sieved preparation after high pressure stews
Sea cucumber milk, enzymatic isolation method prepare sea cucumber milk or sea cucumber powder directly prepares sea cucumber milk, and gained slurry particles are far smaller than nozzle diameter, beat
It is not easy to result in blockage when print, is suitable for 3D printing.
4, the present invention provides a kind of sea cucumber for being applicable to 3D printing-minced fillet complex material, for opening for sea cucumber 3D printing
Hair is of great significance.The intracorporal collagen content of sea cucumber is high, accounts for 70% or more protein global specific gravity.Additionally contain
Triterpene glucosides, sterol, saponin(e, the various bioactivators such as brain glycosides and polysaccharide can be improved the metabolism of human body.In minced fillet
Rich in fribrillin and polyunsaturated fatty acid such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), furthermore
Also it is rich in 8 kinds of essential amino acids, multivitamin and minerals.The protein of fish is mostly high-quality protein, and fat is not mostly by mostly
Saturated fatty acid composition, the effect of accounting for 60% or more of total fat content, have and improve the immunity of the human body, adjust blood lipid.It removes
Except this, the vitamins such as fish vitamin A also rich in, B, D.Therefore compounded based on sea cucumber milk with minced fillet, it makes
Sea cucumber-minced fillet complex material both it is adjustable compounding raw material consistency, make its print after be able to maintain printing after shape；Again may be used
To make up the lower defect of unsaturated fatty acid in sea cucumber, all kinds of nutriments in material system, balanced nutritious and suction are enriched
The property received is high and can improve mouthfeel.And the ratio of raw material can be adjusted to improve according to the somagenic need of specific crowd
The nutritive proportion of product better meets all kinds of consumer demands.
5, through repeatedly repeatedly it is experimentally confirmed that 3D printing of the present invention is in sea cucumber-minced fillet complex material preparation method, sea cucumber
Fine and smooth degree, the water content of sea cucumber milk, the water content of minced fillet and the combination of process steps sequence of slurry have reciprocation, direct shadow
The viscosity of resulting materials is rung, and then influences gained sea cucumber-minced fillet compounding product gel strength.Sea cucumber-fish prepared by the present invention
Rotten complex material viscosity is 200~350pa.s, and moderate viscosity, slurry is fine and smooth, is not easy to plug 3D printer, and discharging in time, is applicable in
In 3D printing.Use sea cucumber prepared by the present invention-minced fillet complex material as 3D printing raw material, by method system provided by the invention
Standby sea cucumber-minced fillet compounds product, and precision is high, and gel strength is 200~1000g.mm, and forming ability is good, and mouthfeel is more preferably.Such as figure
Shown in 1, sea cucumber-surimi product precision that the present invention prints is high, and compactness is good.
Detailed description of the invention
Fig. 1 is sea cucumber-surimi product of 3D printing of the embodiment of the present invention.
Specific embodiment
Below by specific implementation example, the present invention will be further described.
Material as used in the following examples commercially obtains unless otherwise specified.
Following embodiments are carried out the measurement of water content by national standard GB 5009.3-2016.
Embodiment 1:
S1, fish pretreatment of raw material: under the conditions of 0 DEG C, carp is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 3mm, twisting the flesh of fish obtained by step S1 under the conditions of 0 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 3 times of minced fish weight rinses 2 times；Then
With sodium chloride solution rinsing described minced fish 1 time, each rinsing time 3min of 3 times of minced fish weight, mass fraction 0.2%,
Water temperature is controlled at 0 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 1000g centrifugal dehydration 5min obtained by step S3, by national standard GB5009.3-
The water content of 2016 pairs of gained minced fish is measured, and control minced fish water content is 78%.
S5, preparation minced fillet: minced fish obtained by step S4 beat at 0 DEG C and is burst, mixing and kneading machine revolving speed is 100r/min, described
Beat a point sky arena of bursting, salt is beaten, the progress of three steps is beaten in seasoning:
Sky is beaten: the 90 amount part of minced fish for taking step S4 to prepare, every to beat the 40s that bursts, and is stopped 30s and is beaten 35min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 10 parts by weight of mixture of ice and water are added, 2 parts by weight of salt are every to beat the 40s that bursts, and stop
30s beats the 10min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 0.6 parts by weight of yellow rice wine, sugared 0.5 parts by weight, 0.1 parts by weight of monosodium glutamate, ginger juice are added
0.1 parts by weight, it is every to beat the 40s that bursts, stop 30s, beats the 10min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: equiponderant sea cucumber milk will be added in minced fillet prepared by step S5 beat and burst, beat frequency of bursting
100rpm, it is every to beat the 40s that bursts, stop 30s, beats the 3min that bursts (dwell time, which does not calculate, beat within the time of bursting) altogether, obtain sea cucumber-minced fillet
Complex material；
Wherein, the sea cucumber milk the preparation method comprises the following steps: take 90 parts by weight fresh stichopus japonicus removal sandspit, add 0.3 weight of green onion
Part, 0.3 parts by weight of ginger, 1 parts by weight of yellow rice wine, 0.5 parts by weight of light-coloured vinegar, 400 parts by weight of water, are boiled using electric pressure cooking saucepan at 100 DEG C
40min stops heating, boils in a covered pot over a slow fire 50min；Sea cucumber after taking 90 parts by weight to stew is added the grinding of 20 parts by weight water and is slurried, and allows to
Pass through 20 meshes；Later, 0.5h is rotated at 68 DEG C, obtains the sea cucumber milk that moisture content is 85%.
Gained sea cucumber-minced fillet complex material viscosity is 202.67pa.s, and sea cucumber-minced fillet complex material is used as 3D printing
Raw material, the sea cucumber surimi product gel strength obtained after 3D printing by method provided by the invention are as follows: 261.02g.mm.
Embodiment 2:
S1, fish pretreatment of raw material: under the conditions of 4 DEG C, salmon is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 9mm, twisting the flesh of fish obtained by step S1 under the conditions of 10 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 5 times of minced fish weight rinses 3 times；Then
With 5 times of minced fish weight, described minced fish 1 time, each rinsing time 8min of 0.5% sodium chloride solution of mass fraction rinsing, water
Temperature control system is at 4 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 3000g centrifugal dehydration 10min obtained by step S3, by national standard GB5009.3-
The water content of 2016 pairs of gained minced fish is measured, and control minced fish water content is 80%；
S5, preparation minced fillet: minced fish obtained by step S4 beat at 10 DEG C and is burst, mixing and kneading machine revolving speed is 1000r/min, institute
State routed point of arena sky arena, salt is beaten, is seasoned and is beaten the progress of three steps:
Sky is beaten: the 120 amount part of minced fish for taking step S4 to prepare, every to beat the 60s that bursts, and is stopped 30s and is beaten 5min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 35 parts by weight of mixture of ice and water are added, 3 parts by weight of salt are every to beat the 60s that bursts, and stop
30s beats the 15min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 1.5 parts by weight of yellow rice wine, sugared 1 parts by weight, 0.3 parts by weight of monosodium glutamate, ginger juice are added
0.2 parts by weight, it is every to beat the 60s that bursts, stop 30s, beats the 15min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: addition sea cucumber milk beat and is burst in minced fillet prepared by step S5, beats the frequency 1000rpm that bursts, and every arena is burst
60s, stops 30s, beats the 8min that bursts (dwell time, which does not calculate, beat within the time of bursting), the addition weight of the sea cucumber milk and minced fillet altogether
Amount is than being 1:2；
Wherein the sea cucumber milk the preparation method comprises the following steps: take 120 parts by weight red ginseng remove sandspit, addition 0.5 parts by weight of green onion,
0.5 parts by weight of ginger, 1.5 parts by weight of yellow rice wine, 1 parts by weight of light-coloured vinegar, 600 parts by weight of water are boiled 60min at 120 DEG C using pressure cooker, are stopped
It only heats, boils in a covered pot over a slow fire 60min；Sea cucumber after taking 120 parts by weight to stew is added the grinding of 30 parts by weight water and is slurried, and allows to through 30 mesh
Sieve；Later, 2h is rotated at 72 DEG C, obtains the sea cucumber milk that moisture content is 75%.
Gained sea cucumber-minced fillet complex material viscosity is 319.46pa.s, and sea cucumber-minced fillet complex material is used as 3D printing
Raw material, the sea cucumber surimi product gel strength obtained after 3D printing by method provided by the invention are as follows: 871.03g.mm.
Embodiment 3:
S1, fish pretreatment of raw material: under the conditions of 2 DEG C, Spanish mackerel is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 6mm, twisting the flesh of fish obtained by step S1 under the conditions of 4 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 4 times of minced fish weight rinses 2 times；Then
With sodium chloride solution rinsing described minced fish 1 time, each rinsing time 5min of 4 times of minced fish weight, mass fraction 0.3%,
Water temperature is controlled at 2 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 3000g centrifugal dehydration 8min obtained by step S3, minced fish water content is controlled
It is 79%；
S5, preparation minced fillet: minced fish obtained by step S4 beat at 5 DEG C and is burst, mixing and kneading machine revolving speed is 500r/min, described
Beat a point sky arena of bursting, salt is beaten, the progress of three steps is beaten in seasoning:
Sky is beaten: the 100 amount part of minced fish for taking step S4 to prepare, every to beat the 50s that bursts, and is stopped 30s and is beaten 4min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 20 parts by weight of mixture of ice and water are added, 2.5 parts by weight of salt are every to beat the 50s that bursts, and stop
Only 30s beats the 12min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 1 parts by weight of yellow rice wine, sugared 0.8 parts by weight, 0.2 parts by weight of monosodium glutamate, ginger juice are added
0.15 parts by weight, it is every to beat the 50s that bursts, stop 30s, beats the 12min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: beat by weight 1:1.5 addition sea cucumber milk in minced fillet prepared by step S5 and burst, beat frequency of bursting
500rpm, it is every to beat the 50s that bursts, stop 30s, beat the 5min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Wherein, sea cucumber milk described in step S6 the preparation method comprises the following steps: take 100 parts by weight plum blossom join removal sandspit, add green onion
0.4 parts by weight, 0.4 parts by weight of ginger, 1.2 parts by weight of yellow rice wine, 0.8 parts by weight of light-coloured vinegar, 500 parts by weight of water, use autoclaving pot
50min is boiled at 110 DEG C, stops heating, boils in a covered pot over a slow fire 55min；Sea cucumber after taking 100 parts by weight to stew is ground into after 25 parts by weight water are added
Slurry, allows to through 25 meshes；Later, 1.5h is rotated at 70 DEG C, obtains the concentration sea cucumber milk that moisture content is 80%.
Gained sea cucumber-minced fillet complex material viscosity is 289.46pa.s, and sea cucumber-minced fillet complex material is used as 3D printing
Raw material, the sea cucumber surimi product gel strength obtained after 3D printing by method provided by the invention are as follows: 571.03g.mm.
Embodiment 4:
S1, fish pretreatment of raw material: under the conditions of 0 DEG C, silver carp is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 3mm, twisting the flesh of fish obtained by step S1 under the conditions of 0 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 3 times of minced fish weight rinses 2 times；Then
With sodium chloride solution rinsing described minced fish 1 time, each rinsing time 3min of 3 times of minced fish weight, mass fraction 0.2%,
Water temperature is controlled at 0 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 1000g centrifugal dehydration 5min obtained by step S3, by national standard GB5009.3-
The water content of 2016 pairs of gained minced fish is measured, and control minced fish water content is 78%.
S5, preparation minced fillet: minced fish obtained by step S4 beat at 0 DEG C and is burst, mixing and kneading machine revolving speed is 100r/min, described
Beat a point sky arena of bursting, salt is beaten, the progress of three steps is beaten in seasoning:
Sky is beaten: the 90 amount part of minced fish for taking step S4 to prepare, every to beat the 40s that bursts, and is stopped 30s and is beaten 35min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 10 parts by weight of mixture of ice and water are added, 2 parts by weight of salt are every to beat the 40s that bursts, and stop
30s beats the 10min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 0.6 parts by weight of yellow rice wine, sugared 0.5 parts by weight, 0.1 parts by weight of monosodium glutamate, ginger juice are added
0.1 parts by weight, it is every to beat the 40s that bursts, stop 30s, beats the 10min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: equiponderant sea cucumber milk will be added in minced fillet prepared by step S5 beat and burst, beat frequency of bursting
100rpm, it is every to beat the 40s that bursts, stop 30s, beats the 3min that bursts (dwell time, which does not calculate, beat within the time of bursting) altogether, obtain sea cucumber-minced fillet
Complex material；
Wherein, the sea cucumber milk the preparation method comprises the following steps: take 90 parts by weight fresh stone removal sandspit, addition 0.3 parts by weight of green onion,
0.3 parts by weight of ginger, 1 parts by weight of yellow rice wine, 0.5 parts by weight of light-coloured vinegar, 400 parts by weight of water boil 40min at 100 DEG C using electric pressure cooking saucepan,
Stop heating, boils in a covered pot over a slow fire 50min；It grinds and is slurried after sea cucumber 25 parts by weight water of addition after taking 110 parts by weight to stew, allow to pass through
20 meshes；Later, 0.5h is rotated at 68 DEG C, obtains the sea cucumber milk that moisture content is 85%.
Gained sea cucumber-minced fillet complex material viscosity is 214.5pa.s, and sea cucumber-minced fillet complex material is used as 3D printing
Raw material, the sea cucumber surimi product gel strength obtained after 3D printing by method provided by the invention are as follows: 279.13g.mm.
Embodiment 5:
S1, fish pretreatment of raw material: under the conditions of 4 DEG C, Larimichthys crocea is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 9mm, twisting the flesh of fish obtained by step S1 under the conditions of 10 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 5 times of minced fish weight rinses 3 times；Then
With 5 times of minced fish weight, described minced fish 1 time, each rinsing time 8min of 0.5% sodium chloride solution of mass fraction rinsing, water
Temperature control system is at 4 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 3000g centrifugal dehydration 10min obtained by step S3, by national standard GB5009.3-
The water content of 2016 pairs of gained minced fish is measured, and control minced fish water content is 80%；
S5, preparation minced fillet: minced fish obtained by step S4 beat at 10 DEG C and is burst, mixing and kneading machine revolving speed is 1000r/min, institute
State routed point of arena sky arena, salt is beaten, is seasoned and is beaten the progress of three steps:
Sky is beaten: the 120 amount part of minced fish for taking step S4 to prepare, every to beat the 60s that bursts, and is stopped 30s and is beaten 5min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 35 parts by weight of mixture of ice and water are added, 3 parts by weight of salt are every to beat the 60s that bursts, and stop
30s beats the 15min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 1.5 parts by weight of yellow rice wine, sugared 1 parts by weight, 0.3 parts by weight of monosodium glutamate, ginger juice are added
0.2 parts by weight, it is every to beat the 60s that bursts, stop 30s, beats the 15min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: addition sea cucumber milk beat and is burst in minced fillet prepared by step S5, beats the frequency 1000rpm that bursts, and every arena is burst
60s, stops 30s, beats the 8min that bursts (dwell time, which does not calculate, beat within the time of bursting), the addition weight of the sea cucumber milk and minced fillet altogether
Amount is than being 1:2；
Wherein the sea cucumber milk the preparation method comprises the following steps: take 120 parts by weight eggplant join removal sandspit, addition 0.5 parts by weight of green onion,
0.5 parts by weight of ginger, 1.5 parts by weight of yellow rice wine, 1 parts by weight of light-coloured vinegar, 550 parts by weight of water are boiled 60min at 120 DEG C using pressure cooker, are stopped
It only heats, boils in a covered pot over a slow fire 60min；It grinds and is slurried after sea cucumber 20 parts by weight water of addition after taking 110 parts by weight to stew, allow to by 30
Mesh；Later, 1.5h is rotated at 72 DEG C, obtains the sea cucumber milk that moisture content is 75%.
Gained sea cucumber-minced fillet complex material viscosity is 312.83pa.s, and sea cucumber-minced fillet complex material is used as 3D printing
Raw material, the sea cucumber surimi product gel strength obtained after 3D printing by method provided by the invention are as follows: 863.44g.mm.
Embodiment 6:
S1, fish pretreatment of raw material: under the conditions of 2 DEG C, Spanish mackerel is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 6mm, twisting the flesh of fish obtained by step S1 under the conditions of 4 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 4 times of minced fish weight rinses 2 times；Then
With sodium chloride solution rinsing described minced fish 1 time, each rinsing time 5min of 4 times of minced fish weight, mass fraction 0.3%,
Water temperature is controlled at 2 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 3000g centrifugal dehydration 8min obtained by step S3, minced fish water content is controlled
It is 79%；
S5, preparation minced fillet: minced fish obtained by step S4 beat at 5 DEG C and is burst, mixing and kneading machine revolving speed is 500r/min, described
Beat a point sky arena of bursting, salt is beaten, the progress of three steps is beaten in seasoning:
Sky is beaten: the 100 amount part of minced fish for taking step S4 to prepare, every to beat the 50s that bursts, and is stopped 30s and is beaten 4min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 20 parts by weight of mixture of ice and water are added, 2.5 parts by weight of salt are every to beat the 50s that bursts, and stop
Only 30s beats the 12min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 1 parts by weight of yellow rice wine, sugared 0.8 parts by weight, 0.2 parts by weight of monosodium glutamate, ginger juice are added
0.15 parts by weight, it is every to beat the 50s that bursts, stop 30s, beats the 12min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: beat by weight 1:1 addition sea cucumber milk in minced fillet prepared by step S5 and burst, beat frequency of bursting
500rpm, it is every to beat the 50s that bursts, stop 30s, beat the 5min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Wherein, the preparation method of sea cucumber milk described in step S6 is to take sea cucumber hydrolysate, and the rotary evaporation at 68 DEG C obtains water
Dividing content is 75% sea cucumber milk；The sea cucumber hydrolysate is according to patent " a kind of sea cucumber hydrolysate series of products and its processing side
Method " application number CN99113247.5 prepared, surveyed by national standard GB5009.3-2016 to the sea cucumber milk moisture content
It is fixed.
Gained sea cucumber-minced fillet complex material viscosity is 277.31pa.s, and sea cucumber-minced fillet complex material is used as 3D printing
Raw material, the sea cucumber surimi product gel strength obtained after 3D printing by method provided by the invention are as follows: 618.78g.mm.
Embodiment 7:
S1, fish pretreatment of raw material: under the conditions of 0 DEG C, silver carp is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 3mm, twisting the flesh of fish obtained by step S1 under the conditions of 0 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 3 times of minced fish weight rinses 2 times；Then
With sodium chloride solution rinsing described minced fish 1 time, each rinsing time 3min of 3 times of minced fish weight, mass fraction 0.2%,
Water temperature is controlled at 0 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 1000g centrifugal dehydration 5min obtained by step S3, by national standard GB5009.3-
The water content of 2016 pairs of gained minced fish is measured, and control minced fish water content is 78%.
S5, preparation minced fillet: minced fish obtained by step S4 beat at 0 DEG C and is burst, mixing and kneading machine revolving speed is 100r/min, described
Beat a point sky arena of bursting, salt is beaten, the progress of three steps is beaten in seasoning:
Sky is beaten: the 90 amount part of minced fish for taking step S4 to prepare, every to beat the 40s that bursts, and is stopped 30s and is beaten 35min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 10 parts by weight of mixture of ice and water are added, 2 parts by weight of salt are every to beat the 40s that bursts, and stop
30s beats the 10min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 0.6 parts by weight of yellow rice wine, sugared 0.5 parts by weight, 0.1 parts by weight of monosodium glutamate, ginger juice are added
0.1 parts by weight, it is every to beat the 40s that bursts, stop 30s, beats the 10min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: equiponderant sea cucumber milk will be added in minced fillet prepared by step S5 beat and burst, beat frequency of bursting
100rpm, it is every to beat the 40s that bursts, stop 30s, beats the 3min that bursts (dwell time, which does not calculate, beat within the time of bursting) altogether, obtain sea cucumber-minced fillet
Complex material；
Wherein, the sea cucumber milk the preparation method comprises the following steps: wherein, the preparation method of sea cucumber milk described in step S6 is to take sea cucumber enzyme
Liquid is solved, the rotary evaporation at 72 DEG C obtains the sea cucumber milk that moisture content is 85%；The sea cucumber hydrolysate is " a kind of according to patent
Sea cucumber hydrolysate series of products and its processing method " it is prepared by application number CN99113247.5, by national standard GB5009.3-2016
The sea cucumber milk moisture content is measured.
Gained sea cucumber-minced fillet complex material viscosity is 225.8pa.s, and sea cucumber-minced fillet complex material is used as 3D printing
Raw material, the sea cucumber surimi product gel strength obtained after 3D printing by method provided by the invention are as follows: 318.92g.mm.
Embodiment 8:
S1, fish pretreatment of raw material: under the conditions of 4 DEG C, Larimichthys crocea is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 9mm, twisting the flesh of fish obtained by step S1 under the conditions of 10 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 5 times of minced fish weight rinses 3 times；Then
With 5 times of minced fish weight, described minced fish 1 time, each rinsing time 8min of 0.5% sodium chloride solution of mass fraction rinsing, water
Temperature control system is at 4 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 3000g centrifugal dehydration 10min obtained by step S3, by national standard GB5009.3-
The water content of 2016 pairs of gained minced fish is measured, and control minced fish water content is 80%；
S5, preparation minced fillet: minced fish obtained by step S4 beat at 10 DEG C and is burst, mixing and kneading machine revolving speed is 1000r/min, institute
State routed point of arena sky arena, salt is beaten, is seasoned and is beaten the progress of three steps:
Sky is beaten: the 120 amount part of minced fish for taking step S4 to prepare, every to beat the 60s that bursts, and is stopped 30s and is beaten 5min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 35 parts by weight of mixture of ice and water are added, 3 parts by weight of salt are every to beat the 60s that bursts, and stop
30s beats the 15min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 1.5 parts by weight of yellow rice wine, sugared 1 parts by weight, 0.3 parts by weight of monosodium glutamate, ginger juice are added
0.2 parts by weight, it is every to beat the 60s that bursts, stop 30s, beats the 15min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: addition sea cucumber milk beat and is burst in minced fillet prepared by step S5, beats the frequency 1000rpm that bursts, and every arena is burst
60s, stops 30s, beats the 8min that bursts (dwell time, which does not calculate, beat within the time of bursting), the addition weight of the sea cucumber milk and minced fillet altogether
Amount is than being 1:2；
Wherein, the sea cucumber milk the preparation method comprises the following steps: wherein, the preparation method of sea cucumber milk described in step S6 is to take sea cucumber enzyme
Liquid is solved, the rotary evaporation at 70 DEG C obtains the sea cucumber milk that moisture content is 80%；The sea cucumber hydrolysate is " a kind of according to patent
Sea cucumber hydrolysate series of products and its processing method " it is prepared by application number CN99113247.5, by national standard GB5009.3-2016
The sea cucumber milk moisture content is measured.
Gained sea cucumber-minced fillet complex material viscosity is 241.9pa.s, and sea cucumber-minced fillet complex material is used as 3D printing
Raw material, the sea cucumber surimi product gel strength obtained after 3D printing by method provided by the invention are as follows: 476.27g.mm.
Embodiment 9:
S1, fish pretreatment of raw material: under the conditions of 2 DEG C, Spanish mackerel is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 6mm, twisting the flesh of fish obtained by step S1 under the conditions of 4 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 4 times of minced fish weight rinses 2 times；Then
With sodium chloride solution rinsing described minced fish 1 time, each rinsing time 5min of 4 times of minced fish weight, mass fraction 0.3%,
Water temperature is controlled at 2 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 3000g centrifugal dehydration 8min obtained by step S3, minced fish water content is controlled
It is 79%；
S5, preparation minced fillet: minced fish obtained by step S4 beat at 5 DEG C and is burst, mixing and kneading machine revolving speed is 500r/min, described
Beat a point sky arena of bursting, salt is beaten, the progress of three steps is beaten in seasoning:
Sky is beaten: the 100 amount part of minced fish for taking step S4 to prepare, every to beat the 50s that bursts, and is stopped 30s and is beaten 4min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 20 parts by weight of mixture of ice and water are added, 2.5 parts by weight of salt are every to beat the 50s that bursts, and stop
Only 30s beats the 12min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 1 parts by weight of yellow rice wine, sugared 0.8 parts by weight, 0.2 parts by weight of monosodium glutamate, ginger juice are added
0.15 parts by weight, it is every to beat the 50s that bursts, stop 30s, beats the 12min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: beat by weight 1:1.5 addition sea cucumber milk in minced fillet prepared by step S5 and burst, beat frequency of bursting
500rpm, it is every to beat the 50s that bursts, stop 30s, beat the 5min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Wherein, sea cucumber milk described in step S6 the preparation method comprises the following steps: 90 parts by weight sea cucumber powders add 270 parts by weight of water mix, system
The standby sea cucumber milk for being 75% at moisture content.
Gained sea cucumber-minced fillet complex material viscosity is 298.73pa.s, and sea cucumber-minced fillet complex material is used as 3D printing
Raw material, the sea cucumber surimi product gel strength obtained after 3D printing by method provided by the invention are as follows: 682.32g.mm.
Embodiment 10:
S1, fish pretreatment of raw material: under the conditions of 0 DEG C, silver carp is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 3mm, twisting the flesh of fish obtained by step S1 under the conditions of 0 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 3 times of minced fish weight rinses 2 times；Then
With sodium chloride solution rinsing described minced fish 1 time, each rinsing time 3min of 3 times of minced fish weight, mass fraction 0.2%,
Water temperature is controlled at 0 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 1000g centrifugal dehydration 5min obtained by step S3, by national standard GB5009.3-
The water content of 2016 pairs of gained minced fish is measured, and control minced fish water content is 78%.
S5, preparation minced fillet: minced fish obtained by step S4 beat at 0 DEG C and is burst, mixing and kneading machine revolving speed is 100r/min, described
Beat a point sky arena of bursting, salt is beaten, the progress of three steps is beaten in seasoning:
Sky is beaten: the 90 amount part of minced fish for taking step S4 to prepare, every to beat the 40s that bursts, and is stopped 30s and is beaten 35min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 10 parts by weight of mixture of ice and water are added, 2 parts by weight of salt are every to beat the 40s that bursts, and stop
30s beats the 10min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 0.6 parts by weight of yellow rice wine, sugared 0.5 parts by weight, 0.1 parts by weight of monosodium glutamate, ginger juice are added
0.1 parts by weight, it is every to beat the 40s that bursts, stop 30s, beats the 10min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: equiponderant sea cucumber milk will be added in minced fillet prepared by step S5 beat and burst, beat frequency of bursting
100rpm, it is every to beat the 40s that bursts, stop 30s, beats the 3min that bursts (dwell time, which does not calculate, beat within the time of bursting) altogether, obtain sea cucumber-minced fillet
Complex material；
Wherein, sea cucumber milk described in step S6 the preparation method comprises the following steps: 120 parts by weight sea cucumber powders add 680 parts by weight of water mix, system
The standby sea cucumber milk for being 85% at moisture content.
Gained sea cucumber-minced fillet complex material viscosity is 229.81pa.s, and sea cucumber-minced fillet complex material is used as 3D printing
Raw material, the sea cucumber surimi product gel strength obtained after 3D printing by method provided by the invention are as follows: 303.25g.mm.
Embodiment 11:
S1, fish pretreatment of raw material: under the conditions of 4 DEG C, Larimichthys crocea is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 9mm, twisting the flesh of fish obtained by step S1 under the conditions of 10 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 5 times of minced fish weight rinses 3 times；Then
With 5 times of minced fish weight, described minced fish 1 time, each rinsing time 8min of 0.5% sodium chloride solution of mass fraction rinsing, water
Temperature control system is at 4 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 3000g centrifugal dehydration 10min obtained by step S3, by national standard GB5009.3-
The water content of 2016 pairs of gained minced fish is measured, and control minced fish water content is 80%；
S5, preparation minced fillet: minced fish obtained by step S4 beat at 10 DEG C and is burst, mixing and kneading machine revolving speed is 1000r/min, institute
State routed point of arena sky arena, salt is beaten, is seasoned and is beaten the progress of three steps:
Sky is beaten: the 120 amount part of minced fish for taking step S4 to prepare, every to beat the 60s that bursts, and is stopped 30s and is beaten 5min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 35 parts by weight of mixture of ice and water are added, 3 parts by weight of salt are every to beat the 60s that bursts, and stop
30s beats the 15min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 1.5 parts by weight of yellow rice wine, sugared 1 parts by weight, 0.3 parts by weight of monosodium glutamate, ginger juice are added
0.2 parts by weight, it is every to beat the 60s that bursts, stop 30s, beats the 15min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: addition sea cucumber milk beat and is burst in minced fillet prepared by step S5, beats the frequency 1000rpm that bursts, and every arena is burst
60s, stops 30s, beats the 8min that bursts (dwell time, which does not calculate, beat within the time of bursting), the addition weight of the sea cucumber milk and minced fillet altogether
Amount is than being 1:2；
Wherein, sea cucumber milk described in step S6 the preparation method comprises the following steps: 100 parts by weight sea cucumber powders add 400 parts by weight of water mix, system
The standby sea cucumber milk for being 80% at moisture content.
Gained sea cucumber-minced fillet complex material viscosity is 286.62pa.s, and sea cucumber-minced fillet complex material is used as 3D printing
Raw material, the sea cucumber surimi product gel strength obtained after 3D printing by method provided by the invention are as follows: 644.27g.mm.
Comparative example 1:
S1, fish pretreatment of raw material: under the conditions of 0 DEG C, carp is cleaned, the flesh of fish is taken；
S2, it twists the flesh of fish: using the meat grinder of Minced Steak hole board diameter 3mm, twisting the flesh of fish obtained by step S1 under the conditions of 0 DEG C
It is broken；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 3 times of minced fish weight rinses 2 times；Then
With sodium chloride solution rinsing described minced fish 1 time, each rinsing time 3min of 3 times of minced fish weight, mass fraction 0.2%,
Water temperature is controlled at 0 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 1000g centrifugal dehydration 5min obtained by step S3, by national standard GB5009.3-
The water content of 2016 pairs of gained minced fish is measured, and control minced fish water content is 78%.
S5, preparation minced fillet: minced fish obtained by step S4 beat at 0 DEG C and is burst, mixing and kneading machine revolving speed is 100r/min, described
Beat a point sky arena of bursting, salt is beaten, the progress of three steps is beaten in seasoning:
Sky is beaten: the 90 amount part of minced fish for taking step S4 to prepare, every to beat the 40s that bursts, and is stopped 30s and is beaten 35min (dwell time of bursting altogether
It does not calculate and is beating within the time of bursting)；
Salt is beaten: sky being beaten gained minced fillet, 10 parts by weight of mixture of ice and water are added, 2 parts by weight of salt are every to beat the 40s that bursts, and stop
30s beats the 10min that bursts altogether (dwell time, which does not calculate, beat within the time of bursting)；
Seasoning is beaten: salt being beaten gained minced fillet, 0.6 parts by weight of yellow rice wine, sugared 0.5 parts by weight, 0.1 parts by weight of monosodium glutamate, ginger juice are added
0.1 parts by weight, it is every to beat the 40s that bursts, stop 30s, beats the 10min that bursts (dwell time, which does not calculate, beat within the time of bursting), gained fish altogether
Gruel is placed in 4 DEG C and keeps in；
S6, compounding: equiponderant sea cucumber milk will be added in minced fillet prepared by step S5 beat and burst, beat frequency of bursting
100rpm, it is every to beat the 40s that bursts, stop 30s, beats the 3min that bursts (dwell time, which does not calculate, beat within the time of bursting) altogether, obtain sea cucumber-minced fillet
Complex material；
Wherein, the sea cucumber milk the preparation method comprises the following steps: take 90 parts by weight fresh stichopus japonicus removal sandspit, add 0.3 weight of green onion
Part, 0.3 parts by weight of ginger, 1 parts by weight of yellow rice wine, 0.5 parts by weight of light-coloured vinegar, 400 parts by weight of water, 100 DEG C are boiled 10min；Take 100 parts by weight
It grinds and is slurried after sea cucumber 30 parts by weight water of addition after boiling, allow to through 10 meshes；Later, 1h is rotated at 68 DEG C, obtained
The sea cucumber milk for being 85% to moisture content.
Although sea cucumber-minced fillet complex material viscosity of this comparative example preparation is 297.48pa.s, meet 3D printing material
Requirement, but prepare sea cucumber milk using new fresh sea cucumber in preparation process, high pressure do not carried out to sea cucumber in preparation process and is stewed, is caused
Sea cucumber milk obtained by step S7 can not be by the sieve of 20~30 mesh, and slurry is not fine and smooth enough, in gained sea cucumber-minced fillet complex material
Phenomena such as sea cucumber granules are excessive, and printing nozzle is blocked in print procedure, and printing is caused to have some setbacks, tomography.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art within the technical scope of the present disclosure, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of 3D printing sea cucumber-minced fillet complex material preparation method, which comprises the following steps:
S1, fish pretreatment of raw material: under the conditions of 0~4 DEG C, raw material fish is cleaned, the flesh of fish is taken；
S2, the flesh of fish is twisted: using the meat grinder of Minced Steak hole 3~9mm of board diameter, by the flesh of fish obtained by step S1 under the conditions of 0~10 DEG C
It rubs；
S3, the rinsing flesh of fish: minced fish obtained by the deionized water rinse step S2 with 3~5 times of minced fish weight rinses 2~3 times；So
Afterwards with 3~5 times of minced fish weight, described minced fish 1 time of 0.2%~0.5% sodium chloride solution of mass fraction rinsing, rinse every time
3~8min of time, water temperature are controlled at 0~4 DEG C；
S4, flesh of fish dehydration: by 4 DEG C of minced fish, 1000~3000g, 5~10min of centrifugal dehydration obtained by step S3, minced fish is controlled
Water content is 78%~80%；
S5, preparation minced fillet: minced fish obtained by step S4 beat at 0~10 DEG C and is burst, mixing and kneading machine revolving speed is 100~1000r/
Min, the arena, which is burst, divides empty arena, salt arena, three steps of seasoning arena to carry out:
Sky is beaten: 90~120 amount part of minced fish for taking step S4 to prepare, every to beat the 40~60s that bursts, and is stopped 30s and is beaten the 3~5min that bursts altogether；
Salt beat: by sky beat gained minced fillet be added 10~35 parts by weight of mixture of ice and water, 2~3 parts by weight of salt, it is every beat burst 40~
60s stops 30s, beats the 10~15min that bursts altogether；
Seasoning is beaten: salt being beaten gained minced fillet, 0.6~1.5 parts by weight of yellow rice wine, sugared 0.5~1 parts by weight, 0.1~0.3 weight of monosodium glutamate are added
Part, 0.1~0.2 parts by weight of ginger juice are measured, it is every to beat the 40~60s that bursts, stop 30s, beats 10~15min dwell time of bursting altogether and do not calculate
It beats within the time of bursting, gained minced fillet is placed in 4 DEG C and keeps in；
S6, compounding: mixing by weight 1~2:1 with sea cucumber milk in minced fillet prepared by step S5, beat and burst, beat the frequency 100 of bursting~
1000rpm, it is every to beat the 40~60s that bursts, stop 30s, beat the 3~8min that bursts altogether, it is multiple to obtain sea cucumber-minced fillet that viscosity is 200~350Pa.s
Condensation material.
2. 3D printing sea cucumber-minced fillet complex material preparation method according to claim 1, which is characterized in that step S1
The raw material fish is carp, salmon, Spanish mackerel, silver carp or Larimichthys crocea.
3. 3D printing sea cucumber-minced fillet complex material preparation method according to claim 1, which is characterized in that step S6
The sea cucumber milk the preparation method comprises the following steps: take 90~120 parts by weight sea cucumber remove sandspit, add 0.3~0.5 parts by weight of green onion, ginger
0.3~0.5 parts by weight, 1~1.5 parts by weight of yellow rice wine, 0.5~1 parts by weight of light-coloured vinegar, 400~600 parts by weight of water, use pressure cooker
40~60min is boiled at 100~120 DEG C, stops heating, boils in a covered pot over a slow fire 50~60min；Sea cucumber after taking 90~120 parts by weight to stew is added
20~30 parts by weight water, grinding are slurried, and allow to through 20~30 meshes；Later, 0.5~2h is rotated at 68~72 DEG C,
Obtain the concentration sea cucumber milk that moisture content is 75%~85%.
4. 3D printing sea cucumber-minced fillet complex material preparation method according to claim 3, which is characterized in that step S6
The sea cucumber is stichopus japonicus, red ginseng, plum blossom ginseng, stone ginseng or eggplant ginseng.
5. 3D printing sea cucumber-minced fillet complex material preparation method according to claim 1, which is characterized in that step S6
The sea cucumber milk the preparation method comprises the following steps: take sea cucumber hydrolysate, the rotary evaporation at 68~72 DEG C, obtain moisture content be 75%~
85% sea cucumber milk.
6. 3D printing sea cucumber-minced fillet complex material preparation method according to claim 1, which is characterized in that step S6
The sea cucumber milk the preparation method comprises the following steps: sea cucumber powder adds water to mix, be prepared into the sea cucumber milk that moisture content is 75%~85%.
7. a kind of sea cucumber-minced fillet complex material using the preparation of claim 1~6 either method is 3D printing raw material preparation sea
Ginseng-surimi product method, which comprises the following steps:
S1, printing: the use of sea cucumber-minced fillet complex material is 3D printing raw material, is printed；
S2, sizing: sea cucumber-minced fillet with three-dimensional shape that step S1 is printed stands 20~30min in 25~30 DEG C；
S3, curing: sizing sea cucumber-minced fillet made from step S2 is steamed 10~20min, obtains minced fillet system under the conditions of 100 DEG C
Product.
8. being according to claim 7 that 3D printing raw material prepares sea cucumber-surimi product side using sea cucumber-minced fillet complex material
Method, which is characterized in that printed described in step S1 specifically: sea cucumber-minced fillet complex material is imported into the feeding cylinder of 3D printer
In, setting nozzle diameter is 0.8~1.5mm, and print speed is 20~30mm/s, and print temperature is 20~25 DEG C.
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| CN111053226A (en) * | 2019-12-30 | 2020-04-24 | 大连工业大学 | Preparation method and application of cod protein-based gel food |
| CN111789236A (en) * | 2020-07-07 | 2020-10-20 | 大连工业大学 | 3D printing food using fish as raw material and suitable for special crowds |
| CN111789253A (en) * | 2020-07-07 | 2020-10-20 | 大连工业大学 | Method for preparing functional recombinant fish steak through 3D printing |
| CN111938106A (en) * | 2020-08-17 | 2020-11-17 | 大连工业大学 | Method for preparing functional fish leisure food through 3D printing |
| CN112998220A (en) * | 2021-03-18 | 2021-06-22 | 大连工业大学 | Preparation method of compound recombinant fish steak |
| CN114287609A (en) * | 2021-12-29 | 2022-04-08 | 好当家集团有限公司 | Processing method of 3D printed instant sea cucumbers stored at normal temperature |
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Application publication date: 20181225 |