Control method for improving forming and 3D precise printing performance of thawed surimi system

Abstract

A control method for improving forming and 3D precise printing performance of a thawed surimi system relates to the field of 3D printing food material preparation technologies. In the present invention, steps including thawing, mixing, grinding, performing, printing, setting, and cooking are performed on frozen surimi. A thawed surimi gel system of the present invention can reduce the printing temperature, and increase the discharging rate and the three-dimensional forming rate. In the present invention, an acid-induced surimi gel is formed by adding linseed gum and glucolactone, and the surimi gel has stable viscosity and fluidity. The surimi slurry is minced and does not easily cause blockage, and discharging is smooth. By means of 3D precise printing technology, the surimi gel system of the present invention may be made into a cold dish of fish product that retains original properties and taste of the surimi product.

Claims

1. A control method for improving forming and 3D precise printing performance of a thawed surimi system, comprising: (1) thawing: thawing frozen surimi for 10 h to 14 h under a condition of 4 C., so that a surface temperature of the surimi is below 10 C., and a central temperature of the surimi is below 3 C.; (2) grinding: first performing grinding on the surimi obtained in step (1) for 5 min to 8 min; adding a water-retaining agent and salt accounting for 1.0% to 1.5% of a weight of the surimi, and salt grinding the surimi for 10 min to 12 min; and then adding a gelling agent, wherein the gelling agent comprises 1.0% to 1.5% linseed gum and 4.5% to 7.5% glucolactone on basis of the surimi weight and finally adding ingredients to perform mixed grinding for 5 min to 8 min; (3) preforming: placing the surimi obtained after grinding in step (2) in a thermostatic chamber of 37 C. to be settled for 30 min, to obtain an acid-induced surimi product, adding the surimi product into a material chamber for 3D printing after pre-gelification is completed, and entering a printing step; (4) printing: importing the surimi product obtained in step (3) into a feeding chamber of a 3D printer, selecting a printing pattern, setting a discharging rate between 0.002 cm.sup.3/s and 0.006 cm.sup.3/s, a printing temperature between 30 C. and 34 C., and a printing speed between 24 mm/s and 28 mm/s, and starting laminated printing according to a model set by software; (5) setting: setting the surimi product that is obtained after the printing is completed and that has a three-dimensional shape for 30 min under a room temperature ranging from 20 C. to 25 C., and performing setting; and (6) cooking: placing the surimi product that is obtained after the setting is completed and that has the three-dimensional shape into a 100 C. water bath to perform steaming for 10 min to 15 min, and after the steaming process, taking out the surimi product and placing the surimi product in a plate.

2. The control method for improving forming and 3D precise printing performance of the thawed surimi system according to claim 1, wherein in step (2), the grinding, the salt grinding, and the mixed grinding are all performed for three to five times, to control a temperature of the surimi below 10 C.

3. The control method for improving forming and 3D precise printing performance of the thawed surimi system according to claim 1, wherein the water-retaining agent described in step (2) comprises 0.4% to 1.0% monoglyceride and 0.4% to 0.8% sodium citrate on basis of the surimi weight.

4. The control method for improving forming and 3D precise printing performance of the thawed surimi system according to claim 1, wherein the linseed gum is 1.5% and the glucolactone is 7.5% on basis of the surimi weight.

5. The control method for improving forming and 3D precise printing performance of the thawed surimi system according to claim 1, wherein the ingredients described in step (2) comprise 4% to 8% soybean oil, 5% to 10% corn starch, 8% to 12% soybean protein emulsion slurry, 0.4% to 0.6% sucrose, and 0.4% to 0.6% monosodium glautamate on basis of the surimi weight.

6. The control method for improving forming and 3D precise printing performance of the thawed surimi system according to claim 5, wherein the soybean protein emulsion slurry is emulsion slurry that is obtained after soybean isolate protein powder and water are mixed in a mass ratio of 1-1.5:5 and emulsion is performed for 5 min to 6 min.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 is a 3D printing forming diagram of Embodiment 1;

(2) FIG. 2 is a 3D printing forming diagram of Embodiment 2; and

(3) FIG. 3 is a 3D printing forming diagram of Embodiment 3.

DETAILED DESCRIPTION

(4) The following further describes the present invention in detail with reference to embodiments. The embodiments are merely for describing the present invention, but do not limit the scope of the present invention.

Embodiment 1: A Control Method for Improving Forming and 3D Precise Printing Performance of a Thawed Surimi System

(5) First, frozen silver carp surimi was thawed for 10 h under a condition of 4 C., so that the surface temperature of the surimi was below 10 C., and the central temperature of the surimi was below 3 C. Subsequently, empty grinding was performed on the surimi for 5 min. 0.6% monoglyceride and 0.8% sodium citrate of the surimi weight were added, 1.5% salt was added, and then salt grinding was performed for 10 min, so that salt soluble protein in the surimi was dissolved out, to increase the gel strength of the surimi. 7.5% glucolactone and 1.5% linseed gum were added and used as a gelling agent, and then ingredients such as 6% corn starch, 6% soybean oil, 10% soybean protein emulsion slurry, 0.4% sucrose, and 0.6% monosodium glautamate were added, and mixed grinding was performed for 5 min. The surimi after the grinding was placed in a thermostatic chamber of 37 C. to be settled for 30 min, to obtain a low-temperature acid-induced surimi product having certain gel strength. Subsequently, the surimi was added to a 3D printing material chamber, a printing pattern was selected, and printing parameters were set. For example, a discharging rate was set to 0.004 cm.sup.3/s, a printing temperature was set to 32 C., and a printing speed was set to 24 mm/s, laminated printing was started according to a model set by Arduino software. After the printing was completed, a product having a three-dimensional shape was settled for 30 min under room temperature (25 C.) (FIG. 1), so that surimi myofibrillar protein between layers of the printed product was reconnected to form a more stable surimi gel system. Finally, the surimi product was placed into 100 C. water bath and steamed for 15 min, a single surface of the product was prevented from contacting excessive moisture during the steaming process, and after the steaming, the product was taken out and placed in a plate. For surimi slurry that was obtained by using the method, the gel strength was 342.24 g.Math.cm, the viscosity was 825.68, the 3D printing bar breaking rate was reduced to 12%, and the three-dimensional forming rate was increased to 84%.

Embodiment 2: A Control Method for Improving Forming and 3D Precise Printing Performance of a Sea Surimi System

(6) First, frozen hairtail surimi was thawed for 10 h under a condition of 4 C., so that the surface temperature of the surimi was below 10 C., and the central temperature of the surimi was below 3 C. Subsequently, empty grinding was performed on the surimi for 5 min. 0.4% monoglyceride and 0.6% sodium citrate of the surimi weight were added, 1.0% salt was added, and then salt grinding was performed for 10 min, so that salt soluble protein in the surimi was dissolved out, to increase the gel strength of the surimi. 5.5% glucolactone and 1.0% linseed gum were added and used as a gelling agent, and then ingredients such as 5% corn starch, 4% soybean oil, 12% soybean protein emulsion slurry, 0.4% sucrose, and 0.5% monosodium glautamate were added, and mixed grinding was performed for 5 min. The surimi after the grinding was placed in a thermostatic chamber of 37 C. to be settled for 30 min, to obtain a low-temperature acid-induced surimi product having certain gel strength. Subsequently, the surimi was added to a 3D printing material chamber, a printing pattern was selected, and printing parameters were set. For example, a discharging rate was set to 0.006 cm.sup.3/s, a printing temperature was set to 32 C., and a printing speed was set to 26 mm/s, laminated printing was started according to a model set by Arduino software. After the printing was completed, a product having a three-dimensional shape was settled for 30 min under room temperature (25 C.) (FIG. 2), so that surimi myofibrillar protein between layers of the printed product was reconnected to form a more stable surimi gel system. Finally, the surimi product was placed into 100 C. water bath and steamed for 15 min, a single surface of the product was prevented from contacting excessive moisture during the steaming process, and after the steaming, the product was taken out and placed in a plate. For surimi slurry that was obtained by using the method, the gel strength was 384.54 g.Math.cm, the viscosity was 901.92, the 3D printing bar breaking rate was reduced to 8%, and the three-dimensional forming rate was increased to 90%.

Embodiment 3: A Control Method for Improving Forming and 3D Precise Printing Performance of a High Starch Surimi System

(7) First, frozen silver carp surimi was thawed for 10 h under a condition of 4 C., so that the surface temperature of the surimi was below 10 C., and the central temperature of the surimi was below 3 C. Subsequently, empty grinding was performed on the surimi for 5 min. 0.8% monoglyceride and 0.6% sodium citrate of the surimi weight were added, 1.5% salt was added, and then salt grinding was performed for 10 min, so that salt soluble protein in the surimi was dissolved out, to increase the gel strength of the surimi. 7.5% glucolactone and 1.5% linseed gum were added and used as a gelling agent, and then ingredients such as 10% corn starch, 8% soybean oil, 12% soybean protein emulsion slurry, 0.6% sucrose, and 0.6% monosodium glautamate were added, and mixed grinding was performed for 5 min. The surimi after the grinding was placed in a thermostatic chamber of 37 C. to be settled for 30 min, to obtain a low-temperature acid-induced surimi product having certain gel strength. Subsequently, the surimi was added to a 3D printing material chamber, a printing pattern was selected, and printing parameters were set. For example, a discharging rate was set to 0.002 cm.sup.3/s, a printing temperature was set to 34 C. and a printing speed was set to 24 mm/s, laminated printing was started according to a model set by Arduino software. After the printing was completed, a product having a three-dimensional shape was settled for 30 min under room temperature (25 C.) (FIG. 3), so that surimi myofibrillar protein between layers of the printed product was reconnected to form a more stable surimi gel system. Finally, the surimi product was placed into 100 C. water bath and steamed for 12 mm, a single surface of the product was prevented from contacting excessive moisture during the steaming process, and after the steaming, the product was taken out and placed in a plate. For surimi slurry that was obtained by using the method, the gel strength was 451.36 g.Math.cm, the viscosity was 938.45, the 3D printing bar breaking rate was reduced to 4%, and the three-dimensional forming rate was increased to 95%.