Method for preparing low-allergen brine shrimp by combination of high pressure and enzyme method
A technology that combines enzymes and allergens, applied in food preparation, application, food science, etc., can solve the problems of inability to meet the needs of consumer safety and enjoyment, and achieve the effects of uniform effect, safe operation and low energy consumption
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[0013] (1) Preparation of hypoallergen or non-allergen shrimp
[0014] Remove the head, tail, shell, and gut of fresh Litopenaeus vannamei (Penaeus vannamei) to obtain the shrimp, remove the film on the surface of the shrimp meat, prick holes with a needle to treat the shrimp, and put in salt with a mass percentage concentration of 1%. Add papain to the water, and keep the pressure for 55 minutes under the conditions of 40° C. and 450 MPa at a temperature of 40° C. to obtain whole shelled shrimps with low allergens or no allergens. Wherein, adding 40 g of saline with a mass percent concentration of 1% per 10 g of shelled shrimp, the mass ratio of the papain to the substrate is 1:130.
[0015] (2) The result of indirect enzyme-linked immunoassay
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