Method for preparing low-allergen brine shrimp by combination of high pressure and enzyme method

Abstract

The present invention discloses a method for preparing low-allergen brine shrimp by combination of high pressure and an enzyme method. A purpose of the present invention is to obtain complete low-allergen brine shrimp or non-allergen brine shrimp without destruction of the whole structure of the shrimp, and provide the low-allergen brine shrimp for shrimp allergic people. The method comprises: removing head, tail, shell and gut from the shrimp; removing a thin film on the surface of the shrimp; carrying out a hole pricking treatment by a needle; placing the pricked shrimp in salt water, wherein the mass percentage concentration of the salt water is 1%; adding papain to the salt water; holding pressure for 55 minutes at a temperature of 40 DEG C and the pressure of 450 MPa to obtain the low-allergen or non-allergen whole shrimp. According to the method of the present invention, the high pressure technology and the enzyme method are combined, such that the proteins in the shrimp are moderately degenerated, are diffused to the solution so as to contribute to the effects of the proteases; with the pressure effect, the proteases in the solution can be diffused to the internal of the shrimp, and directly provide the effects for the allergen proteins coated in the shrimp, such that the allergen proteins inside the shrimp are hydrolyzed so as to realize the degradation of the whole shrimp allergen proteins.

Description

technical field [0001] The invention relates to the field of aquatic product processing, and more specifically relates to a method for preparing sea shrimp with low allergens in combination with high pressure and enzymatic method. Background technique [0002] With the progress of society and the development of globalization, the incidence of food allergic diseases is increasing. According to statistics, about 6% of children and 3.7% of adults in the United States are allergic to certain foods, and seafood is one of the foods that cause allergies. Studies have shown that food allergies among school-age children are on the rise. A survey report by the Centers for Disease Control and Prevention shows that in 2007, about 3 million school-age children in the United States had food allergies, compared with the number of allergies in 1997. That's an 18% increase, and there's a lot more to report about it. In recent years, with the development of science and technology, many new ...

AI Technical Summary

Problems solved by technology

Therefore, adopt enzymatic method and can't reach consumer's safety, the demand of enjoyment