Preparation method and application of sea cucumber-minced fillet compound material for 3D printing
A technology of 3D printing and surimi products, applied in food ingredients as taste improver, food science and other directions, can solve the problems of poor appearance quality, inability to obtain high-value utilization, low market value, etc., to improve comprehensive utilization efficiency and economic value, improve comprehensive utilization, and simplify the effect of production processes
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Embodiment 1
[0036] S1. Fish raw material pretreatment: wash the carp at 0°C, and take the fish meat;
[0037] S2, mincing fish meat: using a meat grinder with a meat grinder orifice diameter of 3mm, mincing the fish meat obtained in step S1 at 0°C;
[0038] S3, rinsing fish meat: rinsing the minced fish meat obtained in step S2 with 3 times the weight of the minced fish meat in deionized water for 2 times; then rinsing the minced fish meat once with a sodium chloride solution with 3 times the weight of the minced fish meat and 0.2% mass fraction, Each rinse time is 3 minutes, and the water temperature is controlled at 0°C;
[0039] S4. Fish dehydration: Centrifuge and dehydrate the minced fish obtained in step S3 at 4° C. and 1000 g for 5 min. Measure the water content of the minced fish according to the national standard GB5009.3-2016, and control the water content of the minced fish to 78%.
[0040] S5. Preparation of surimi: crush the minced fish meat obtained in step S4 at 0°C, the s...
Embodiment 2
[0048] S1. Fish raw material pretreatment: at 4°C, wash the salmon and take the fish flesh;
[0049] S2, minced fish: use a meat grinder with a meat grinder orifice diameter of 9 mm to mince the fish obtained in step S1 at 10°C;
[0050] S3, rinsing the fish meat: rinse the minced fish meat obtained in step S2 with 5 times the weight of the minced fish meat in deionized water for 3 times; then rinse the minced fish meat 1 time with 5 times the weight of the minced fish meat and 0.5% mass fraction of sodium chloride solution. The first rinse time is 8 minutes, and the water temperature is controlled at 4°C;
[0051] S4, dehydration of fish meat: centrifuge and dehydrate the minced fish meat obtained in step S3 at 4°C and 3000g for 10 minutes, measure the moisture content of the minced fish meat obtained according to the national standard GB5009.3-2016, and control the water content of the minced fish meat to 80%;
[0052] S5. Preparation of surimi: grind the minced fish meat o...
Embodiment 3
[0060] S1. Fish raw material pretreatment: wash the Spanish mackerel under the condition of 2°C, and take the fish meat;
[0061] S2, minced fish meat: use a meat grinder with a meat grinder orifice diameter of 6 mm to mince the fish meat obtained in step S1 at 4°C;
[0062] S3, rinsing the fish meat: rinsing the minced fish meat obtained in step S2 with 4 times the weight of the minced fish meat in deionized water for 2 times; then rinsing the minced fish meat once with a sodium chloride solution with 4 times the weight of the minced fish meat and 0.3% mass fraction, Each rinse time is 5 minutes, and the water temperature is controlled at 2°C;
[0063] S4, dehydration of fish meat: centrifuge and dehydrate the minced fish meat obtained in step S3 at 4°C and 3000g for 8min, and control the water content of the minced fish meat to 79%;
[0064] S5. Preparation of surimi: crush the minced fish meat obtained in step S4 at 5° C., the speed of the crushing machine is 500 r / min, an...
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