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Processing method of hypoallergenic canned crab meat

A hypoallergenic, processing method technology, applied in the field of food processing, can solve problems such as allergic reactions and endangering human health, and achieve the effect of low allergenicity, reduced allergenicity, and simple and reasonable process

Active Publication Date: 2011-03-02
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the allergens in crab meat can produce corresponding allergic reactions after people eat them, endangering human health

Method used

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  • Processing method of hypoallergenic canned crab meat
  • Processing method of hypoallergenic canned crab meat
  • Processing method of hypoallergenic canned crab meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: Processing method of hypoallergenic canned crabmeat

[0032] A processing method of hypoallergenic canned crab meat, which comprises the following steps:

[0033] (1) Pretreatment of whole crabs: use live crabs or frozen crabs as raw materials, and require that the raw materials have no mechanical damage, no pollution, no peculiar smell, wash the mud and dirt attached to the crab body with clean water, and remove the crab cover shell , use a stainless steel knife to remove the gills and navel of the crab, and then clean the crab body with ice water;

[0034] (2) Steaming: put the processed whole crab into a steamer, and steam at a high temperature of 100°C for 15 minutes;

[0035] (3) Cooling, refrigerating, splitting and removing meat: the boiled cooked crabs are cooled to room temperature (until no steam emerges from the surface), and then sent to -4~0°C refrigerators to cool down and refrigerated; the refrigerated cooked crabs use special The stainless s...

Embodiment 2

[0042] (10) Refrigeration of finished products: The finished products with complete packaging are quickly sent to a freezer at -4 to 0°C for storage. Embodiment 2: In vitro simulated gastric juice digestion of crabmeat crude extract in canned crabmeat

[0043](1) Preparation of crab meat crude extract in canned crab meat. Get the crabmeat in the canned crabmeat of finished product and mash in 4 times volume (v / w) of ice-cold 10mmol / L phosphate buffer (pH 7.0) (containing 3% Nacl, w / v), repeat twice. The homogeneous solution was heated in a boiling water bath for 15 minutes, and after cooling, it was centrifuged at 8000 g for 20 minutes, and the supernatant was the crude extract of crab meat.

[0044] (2) Simulate gastric juice digestion in vitro. Pig pepsin participated in the simulated gastric juice digestion experiment, and the pepsin enzyme activity was 160U / mg protein. In 1mL simulated gastric juice (0.063mol / L HCl, pH 1.2, containing 2mg / mL NaCl) reaction system, the r...

Embodiment 3

[0046] Example 3: Inhibition ELISA of crab allergen - tropomyosin digest

[0047] Plate 1: Dilute the crude extract of crab meat with the coating solution, coat it on a 96-well microtiter plate, coat each well with 200ng, 100μL / well, seal it with tape, and place it at 4°C for 16h. The next day, the liquid in the well was poured off, patted dry, and washed 5 times with TBST. Then add 5% skimmed milk and block at 37°C for 2h. Plate 2: Take 30 μL of serum from patients with crab allergy (1:10 diluted with 1% skimmed milk) and the same amount of allergen protein digestion products (digestive enzymes are pepsin, trypsin, and chymotrypsin) and digested for 1 hour, 4 hours, and 1 hour respectively. Products after 4 hours) and undigested allergen protein were mixed and incubated, allergen protein digestion product was used as an inhibitor, each digestion product was diluted 1:10 with 1% skimmed milk as diluent, 37°C, competition reaction for 1 hour. Pour off the skimmed milk in the ...

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Abstract

The invention provides a processing method of hypoallergenic canned crab meat, and relates to a food processing method. The processing method has the advantages of simple and reasonable process, strong operability and easy large-scale production; and the obtained canned crab meat has rich nutrition, delicious taste, long retention period and low sensitization and can be eaten conveniently. The processing method comprises the following steps: washing a whole crab, removing silt and dirt adhered to the external surface of the crab, removing a crab shell, crab gill and navel, and then washing; putting the whole washed crab in a boiling apparatus for steaming; cooling and refrigerating the whole steamed crab, and then distributing crab pieces for picking out meat; soaking the crab meat in aqueous solution, then taking out the crab meat, and rinsing and draining the crab meat; canning the drained crab meat, capping, sealing, sterilizing the canned crab meat, and cooling the sterilized canned crab meat; wiping off moisture on the can surface, smearing antirust oil, and typewriting on the can cap; and finally refrigerating the completely packaged finished product.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of hypoallergenic canned crab meat. Background technique [0002] Epidemiological surveys in recent years have shown that about 2% to 2.5% of people in the United States experience food allergy every year, and the incidence of children and infants is about 5% to 8% (Lars KP. In vivo and vitor techniques to determine the biological activity of food allergens. J. of Chromatography B, 2001: 756: 41-55). Among the 8 categories of allergic foods proposed by the Food and Agriculture Organization of the United Nations, there are 2 categories of aquatic products, namely crustaceans such as shrimp and crabs and their products, and fish and their products (HansonL, Telemo E. The growing allergy problem. Acta Pediatr, 1997, 86:916-918.). According to incomplete statistics, the incidence rate in my country is higher than that in developed countries (Hu Yan, et al. Epidemiolog...

Claims

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Application Information

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IPC IPC(8): A23L3/3553
Inventor 刘光明余惠琳曹敏杰
Owner JIMEI UNIV
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