Low-histamine fish product processing method

Abstract

The invention discloses a low-histamine fish product processing method. The low-histamine fish product processing method comprises the following steps: selecting a fish with relatively high integrity and freshness as a frozen raw fish, and freezing the fish; thawing the frozen raw fish by ozone-containing flowing water with a certain flow velocity, wherein in the process of thawing, the temperature of water in a thawing tank does not exceed 15 DEG C and the processing time does not exceed 45 minutes; controlling the indoor ambient temperature of a processing workshop to be below 21 DEG C and the relative air humidity to be less than 70%; and sterilizing the raw fish, rapidly cooling the raw fish and taking fish meat, mixing the fish meat with a certain amount of flavoring liquid, and thencanning the fish meat to obtain a finished product. The low-histamine fish product processing method has the advantages that: the growth and metabolism of a bacterial population with an activity of generating amino acid decarboxylase in the aquatic product canning process can be inhibited or eliminated better; and the generation of the amino acid decarboxylase is eliminated from a source so as tofurther control the generation of histamine.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing low-histamine fish meat products. Background technique [0002] Histamine is proteases (proteases mainly decarboxylases) produced by histidine in the body after biochemical processes (decomposition by some digestive enzymes) and contamination by exogenous microorganisms during storage or processing of aquatic products. The produced chemical substances that deteriorate product quality (sensory indicators) or have certain toxicity to the human body are the main substances that cause inflammation and allergic diseases in the human body. After patients are exposed to allergens, the level of histamine in serum and bronchoalveolar lavage fluid increases Because marine fish such as mackerel, herring, skipjack, sardines, saury, etc. will contain a certain amount of histamine components, so eating the above fish will cause serious histamine poisoning if the histamine c...

AI Technical Summary

Problems solved by technology

[0002] Histamine is proteases (proteases mainly decarboxylases) produced by histidine in the body after biochemical processes (decomposition by some digestive enzymes) and contamination by exogenous microorganisms during storage or processing of aquatic products. The produced chemical substances that deteriorate product quality (sensory indicators) or have certain toxicity to the human body are the main substances that cause inflammation and allergic diseases in the human body. After patients are exposed to allergens, the level of histamine in serum and bronchoalveolar lavage fluid increases Because marine fish such as mackerel, herring, skipjack, sardines, saury, etc. will contain a certain amount of histamine components, so eating the above fish will cause serious histamine poisoning if the histamine content accumulates to a certain extent. Allergic food poisoning. At the same time, with the substantial increase of aquatic products in my country such as skipjack and mackerel fish products, histamine poisoning incidents in foreign countries also occur from time to time. Therefore, the quality and safety of aquatic products has become the main bottleneck restricting the export of aquatic products. Need to establish a low-histamine processing method for fish meat products to ensure food safety issues

[0003] The existing processing method of fish meat products is mainly to keep the raw materials harvested by fishing first by keeping them fresh on board the ship, then transport them into the raw material freezer, and then refrigerate (-18-25°C) or freeze them (-30°C or so) , and then thaw the frozen raw materials with clean water, remove the viscera of the raw fish, heat and sterilize them by steam (100°C), select the fish meat, add seasoning liquid to seal after canning, then sterilize and cool, and get the finished product after passing the inspection. Simple advantage, however, microorganisms (mainly including Bacillus, Clostridium, Klebsiella, Escherichia, Proteus, Pseudomonas, Saltinella) in the process Bacteria and Streptococcus, etc.) can secrete decarboxylase, which degrades fish tissue to produce histamine, which can easily lead to histamine poisoning in consumers

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