31results about How to "Lowers histamine levels" patented technology

The invention discloses a fermentation agent and the application method for processing low histamine salami sausage, comprising the followings: 1. The selected strains of fermentation agent are CGMCCNo.1923-pediococcus pentosaceus and CGMCCNo.1572-staphylococcus xylosus both without decarboxylase activity; 2. The matching proportion between the CGMCCNo.1923-pediococcus pentosaceus and the CGMCCNo.1572-staphylococcus xylosus is 1:1; 3. The fermentation agent dosage of the pediococcus pentosaceus and the staphylococcus xylosus are 100kg respectively every 100g of mince when processing, the inoculated-pathogen quantity can be up to 1 x 10<7>cfu/g. The adding method is as follow: to make fermentation liquid by mixing the pediococcus pentosaceus fermentation agent and the staphylococcus xylosus fermentation agent with equal ratio and being dissolved in 500g water, spread the fermentation liquid uniformly on the mix mince surface, and mix the mince and the fermentation liquid thoroughly; 4. The preserved preparation used is as follow: the mass ratio to the material mince is salt 3.0%, glucose 1.5%, sodium nitrite 0.015%, and ascorbic acid 0.08%; 5. Using the fermentation agent, preserved preparation and processing technology, the histamine content of salami product is reduced by more than 40% and meets with the food histamine content limitation requirement of the European Union. The invention is tested according to the regulated hygienic standards of cured meat products in the GB2730-2005 hygienic standard for cured meat products, the hygienic state of products meets with the standard, the product flavor and the hygienic safety are better than the traditional technologic product evidently. The invention has the advantages of good application prospect in the aspects of quality improvement and new product development of salami products.

A method and composition for reducing the symptoms of the common cold and flu in a human subject in need thereof, comprising the administration of an effective amount of an aqueous composition having all components dispersed as a dry powder concentrate or dissolved in a decoction therein comprising Black pepper, Cinnamon, Cumin, Ginger, Rose hip, Saffron, and Turmeric with Maple Syrup as a sweetener.

The invention discloses a method for fermentation production of fish sauce through a Halobacteriaceae sp. mixed strain and belongs to the technical field of aquatic product processing. Low-value Bombay duck is fermented through Halobacteriaceae sp. CGMCC 1.10122, Halomicrobium mukohataei CGMCC 1.6192 and Halogranum rubrum CGMCC 1.7738 as mixed starters so that a fish sauce product with high quality and high safety is obtained. The fish sauce has a bright brown-red color, has a delicious fragrance specially belonging to fish sauce, has no putridflavor, has a delicious taste, has no other peculiar smell, is transparent and clear, does not contain foreign matter, has soluble total nitrogen and amino acid nitrogen content reaching or close to the national first order fish sauce product standard, has histamine and nitrite content far below the fish sauce product national standard and greatly improves safety.

The invention discloses a method for processing low-histamine frozen sea fish fillets. The method comprises the following steps: firstly, choosing upper middle ocean fish, grading and screening; then cleaning for the first time with 0.8%-1% of sodium dehydroacetate and 0.8%-1% of sodium citrate cleaning liquid; then processing fish fillets; cleaning and soaking the fish fillets for the second time with 0.8% of sodium chloride, 0.8%-1% of sodium dehydroacetate and 0.8%-1% of sodium citrate cleaning liquid; and finally, drying the surfaces of the obtained fish fillets cleaned for the second time, and freezing the fish fillets at the temperature of no higher than -18 DEG C so as to obtain the low-histamine frozen sea fish fillets. According to the method disclosed by the invention, the histamine content and a microbiological indicator of the frozen upper middle ocean fish fillets can be effectively controlled.

The invention discloses a pure traditional Chinese medicine heal-care product granule for treating a gastric ulcer and a preparation method of the pure traditional Chinese medicine heal-care product granule. The pure traditional Chinese medicine heal-care product granule contains the following raw material medicinal components in parts by weight: 18 parts of radix codonopsis, 12 parts of rhizoma atractylodis macrocephalae, 15 parts of poria, 9 parts of radix bupleuri, 5 parts of fructus citri sarcodactyli, 15 parts of cuttle bone, 5 parts of glycyrrhiza, 5 parts of radix notoginseng and 5 parts of fructus aurantii. According to the pure traditional Chinese medicine heal-care product granule for treating the gastric ulcer and the preparation method of the pure traditional Chinese medicine heal-care product granule of the invention, the granule with the effects of invigorating spleen and supplementing qi and soothing the liver and harmonizing the stomach is prepared based on a compatible principle of a traditional Chinese medicine prescription and mainly treats the gastric ulcer, duodenal ulcer, chronic gastritis and gastrointestinal neurosis. Compared with the existing tablets and capsules with the relative effects, the pure traditional Chinese medicine heal-care product granule has the advantages of being smaller in dosage, better in taste, higher in bioavailability, more stable in quality, simpler in production technology, more convenient to take, faster to absorb and the like.

The invention relates to a method for reducing histamine content in a high-salt liquid-state soy sauce. The method comprises the following steps of (1) adding 2.0-4.0% of sodium chloride in the process of making yeast: during making of the yeast, after soybean meal or soybeans are cooked, adding bran and rice bran in the proportion of the bran and the rice bran to the cooked soybean meal or the cooked soybeans being 1 to (0.2-1.0), adding the sodium chloride in the proportion of the sodium chloride to the cooked soybean meal or the cooked soybeans being 1 to (0.02-0.04), performing uniform mixing, performing inoculating with aspergillus oryzae extracts which are 0.02-1.0% of the mass ratio of the soybean meal or the cooked soybeans, making the yeast so as to obtain the hard liquor made with yeast; and (2) when the hard liquor made with yeast is mixed with salt water, adding 1.0-4.0% of ethanol: when the hard liquor made with yeast is mixed with the salt water, adding ethanol being 1.0-4.0% of the total mass ratio of the hard liquor made with yeast and the salt water, performing uniform mixing, performing fermentation by a brewing method of the high-salt liquid-state soy sauce for 60-90 days, and performing squeezing and performing filtering so as to obtain soy sauce crude oil. Through the method disclosed by the invention, the histamine content of the high-salt liquid-state soy sauce crude oil can be reduced by 60% or above, and conventional indexes and the flavor of the soy sauce are not influenced.

The invention discloses a PEG-ACS/M-siRNA nano-composite, application thereof, and a method for reducing the histamine content of fish meal in a storage process. The method comprises the steps that (1) according to the sequence of histidine decarboxylase genes MU9_RS17900 (Gene ID: 14672734) of morganella morganii subsp. morganii KT (CP004345) which is the main histamine-producing strain, small interfering ribonucleic acid (si RNA) is designed and prepared; (2) PEGylated arginine-modified chitosan is used as a carrier, and thus the stable PEG-ACS/M-siRNA nano-composite is obtained; and (3) thePEG-ACS/M-siRNA nano-composite is added into the fish meal in certain proportion. The method has a significant effect on restraining the histamine content of the fish meal in the storage process, thehistamine content of the fish meal can be reduced by 49%-53%, and therefore the method has important significance for control over biogenic amine in the fish meal in the feed industry.

The present invention relates to the field of food and discloses a preparation method of low histamine scombrida fish fillets. The preparation method comprises the following steps: pretreating, thawing, washing, slicing, secondary washing and freezing. In the washing and secondary washing steps, the fish fillets are treated with a histamine treatment agent. The histamine treatment agent is a sterile aqueous solution of shell calcined powder, zeolite powder, lecithin, soluble chitosan and lysozyme. The histamine treatment agent can absorb and remove histamine, can also kill microorganisms producing the histamine, inhibits biological activities of the microorganisms producing the histamine, significantly reduces a histamine content, at the same time can remove heavy metals in fish meat, is easy to get raw materials and simple in the preparation method, does not use organic solvents, is free of extra additions of penetrants and dispersants, reduces the histamine content, at the same timealso increases a calcium content of products, enriches a nutritional content of the products, and can also be used as a preservative for use. The preparation method is simple in technology, low in costs and suitable for an industrialized production.

The invention discloses a processing method of nutrition-enhanced flavored fish sauce, which comprises the following steps: (1) using low-value seafood as raw materials, fermenting to prepare fish sauce fermentation stock solution; (2) preparing sea cucumber or sea cucumber Gonad beating, adding enzyme preparation for enzymolysis, after enzymolysis, enzymatic hydrolysis is obtained to obtain enzymatic hydrolysis solution, adding salt accounting for 15‑18% of the weight of the enzymolysis solution to the enzymolysis solution, dissolving, filtering, removing impurities, and obtaining sea cucumber small peptides Filtrate; (3) adding the sea cucumber small peptide filtrate prepared in step (2) to the fish sauce fermentation stock solution prepared in step (1), the amount of the sea cucumber small peptide filtrate being 50-60% of the weight of the fish sauce fermentation stock solution %, evenly prepared and sterilized, the nutrient-enhanced flavored fish sauce is prepared. The invention utilizes seafood such as low-value fish and shrimp, and adopts an optimized fermentation process to produce the fish sauce with unique umami taste, pure color, deep deodorization, and mellow taste, thereby increasing the added value of the product.

The invention discloses a method for extracting protein oral liquid by using marine product waste. The method comprises the following steps of (I) pretreating the marine product waste; (II) adding trypsin to the marine product waste, and performing enzymolysis; (III) adding alkali protease to the marine product waste, and performing enzymolysis; (IV) mixing an enzymolysis mixture obtained in stepII with an enzymolysis mixture obtained in step III, and performing inoculating with abnormal Kodomaea ohmeri yeast for fermentation; and (V) filtering a fermentation mixture obtained in step IV to obtain products. In the step IV, the abnormal Kodomaea ohmeri yeast (Kodomaea ohmeri) is preserved in the China General Microbiological Culture Collection Center with the preservation number of CGMCC2.341. The extract prepared by the method is rich in nutrient substances of polypeptide, free amino acids, soluble protein and the like, and has low histamine content.

The invention relates to the field of microbial fermentation, in particular to a rotary fermentation tank with high discharging efficiency. The rotary fermentation tank comprises a supporting base, an electric push rod, first guide frames, rotating shafts, fermentation tank side walls and the like, wherein the electric push rod is fixedly mounted on the supporting base, the first guide frames are symmetrically and fixedly mounted on the supporting base, the rotating shafts are rotationally connected to the first guide frames, and the fermentation tank side wall is welded to one end of each rotating shaft. By controlling the fermentation tank to rotate, the fermentation tank drives the internal fermentation product to rotate, so that the purpose of stirring the fermentation product is achieved, the fermentation product in the fermentation tank is uniformly mixed, the problem that the amino acid chemical chain is damaged when the fermentation product is stirred by fan blades in a traditional mode is solved, the problem that the histamine content in the fish sauce is reduced is avoided, and the loss of effective delicate flavor components in the fish sauce is prevented.

The present invention is a beverage for relieving and preventing harmful effects of alcohol consumption such as hangover and liver cell damage, which includes Curcuma longa Rhizome extract, L-Ornithine amino acid and Inositol as active ingredients. The curcumin extract standardized to ≥95% pure curcuminoides having at least 12% in the form of water dispersible micelle liquid. A method for beverage composition includes defined amount of curcumin extract, L-Ornithine Inositol and sugar syrup, wherein the curcumin extract, L-Ornithine and Inositol Powder added to the separately prepared sugar syrup under constant stirring. The present invention accelerates In vivo decomposition of alcohol after drinking, thereby helping to relieve and prevent harmful effects of alcohol such as hangover and liver damage.

The invention discloses a method for utilizing scallop rim materials to produce seasoning sauce. The method comprises the steps that 1, the fresh scallop rim materials are provided, added with water and smashed into slurry; 2, papain is added into the scallop rim material slurry obtained in the step 1 for enzymolysis and inactivation; 3, the pH of an enzymatic lysis solution obtained in the step 2is adjusted to be 9.5-10.5, and alkaline protease is added for enzymolysis and inactivation; 4, enzymatic lysis slurry obtained in the step 3 is filtered to obtain supernatant, vacuum concentration is conducted to make the concentration of amino acid nitrogen be 0.8-1.0 g/100 mL, and a primary seasoning sauce solution is obtained; 5, sugar, antioxidants and preservatives are added into the primary seasoning sauce solution obtained in the step 4 to obtain the seasoning sauce. The seasoning sauce obtained by means of the method is high in nutritive value, low in histamine and trimethylamine content and suitable for people allergic to seafood to eat. The method is reasonable in process, advanced in technology, high in operability and capable of being widely used in deep processing of shellfish products.