Processing method of dried crab meat floss with low allergy

A hypoallergenic, processing method technology, applied in food science and other fields, can solve problems affecting food safety and health, and achieve the effect of being suitable for large-scale production, low allergenicity, and easy operation

Active Publication Date: 2016-02-03
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are allergens in crab meat, and people with allergies can have corresponding allergic reactions after eating them, which will affect food safety and health

Method used

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  • Processing method of dried crab meat floss with low allergy
  • Processing method of dried crab meat floss with low allergy
  • Processing method of dried crab meat floss with low allergy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: the processing method of hypoallergenic crabmeat floss

[0036] A kind of processing method of hypoallergenic crab floss, it comprises the following steps:

[0037] (1) Pre-treatment: Wash the mud and dirt attached to the crab body with clean water, remove the crab cover shell, remove the crab gills and belly button with a stainless steel knife, then clean the crab body with ice water, and use a special Stainless steel utensils for splitting and picking meat;

[0038] (2) soaking: put the crabmeat of step (1) into the seasoning liquid and soak;

[0039] (3) Cooking: steam the crab meat soaked in step (2), boil the seasoning liquid with low heat, and boil the seasoning liquid;

[0040] (4) One-time baking: Put the crab meat obtained in step (3) into a preheated oven, bake until 50% dry, and set aside;

[0041] (5) shred: put the crabmeat that step (4) obtains into shredder and shred, for subsequent use;

[0042] (6) Stir fry: put the crab meat obtained in...

Embodiment 2

[0045] Example 2: In Vitro Simulated Gastric Juice Digestion of Hypoallergenic Crab Floss Crude Protein

[0046] (1) Preparation of crude protein from crabmeat floss. Take the finished crabmeat floss and put it in 4 times volume (v / w) of ice-cold 0.5mol / LNaCl Tris-HCl buffer solution (20mmol / L, pH8.0), mash the tissue, repeat 5 times, centrifuge (12000g, 20min , 4°C), the supernatant is crude protein from crab floss.

[0047] (2) In vitro simulated gastric juice digestion of crude protein. Referring to the method of simulating gastric juice digestion in vitro in the United States Pharmacopoeia, pig pepsin was used for the simulated gastric juice digestion experiment, and the pepsin enzyme activity used was 109U / mg protein. Use 1 mL of simulated gastric juice (containing 50 mmol / L NaCl, pH 1.2) reaction system, the ratio of pepsin to crude crab floss extract is 1:4000 (w / w), and the final concentration of the crude extract in the reaction solution is 3 mg / mL. Shake the react...

Embodiment 3

[0050] Example 3: Inhibition ELISA Analysis of Crab Allergen (Arginine Kinase) Digestion Products

[0051] (1) Coated and closed. The crab floss crude extract protein diluted in the coating solution was coated on a 96-well ELISA plate with a volume of 100 μL / well (the amount of coated protein per well was 200 ng), sealed and incubated at 4°C for 16 hours. Then pour off the liquid in the well, pat dry, wash 300 μL / well with TBST, and repeat 5 times. Pat the liquid in the plate dry, add 5% skimmed milk to block, 300 μL / well, and incubate at 37°C for 1.5h.

[0052] (2) Pre-incubation reaction between serum and inhibitor. Add serum from patients with crab allergy (diluted 1:2 with 1% skimmed milk, 30 μL / well) on another uncoated microplate, and mix with equal amount of inhibitor (diluted 1:10 with 1% skimmed milk) The digestion products of crabmeat crude protein were digested by pepsin, trypsin, and chymotrypsin for 1h, 4h, and 4h respectively; the undigested crabmeat floss cru...

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PUM

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Abstract

The invention discloses a processing method of dried crab meat floss with low allergy, and relates to the field of crab meat processing method. The processing method comprises the following steps: washing crabs to remove sand, mud, and dirt on the surface of crabs, removing crab shell, crab gill, and umbilical part of crab, washing the crab bodies, picking out crab meat; soaking the obtained crab meat in a flavoring liquid, then cooking the flavoring liquid, heating the flavoring liquid by slow fire to keep the flavoring liquid in a boiling state until the flavoring liquid is completely evaporated; baking the crab meat until the water content reaches 50%, tearing the crab meat into filaments, putting the crab filaments into a frying pan containing plant oil, frying the crab meat by slow fire until the crab meat become loose and uniform; baking the obtained crab meat in a preheated baking oven to dry the crab meat floss; sterilizing the dried crab meat floss, packing dried crab meat floss into bags, and finishing to obtain finished products. Polyphenol oxidase and caffeic acid are used to soak crab meat for a short time; at the same time, processing technologies such as boiling, baking, and the like are adopted so as to maximally preserve the unique flavor and nutrients of crab meat; moreover, the allergen of crab meat carries out enzymatic crosslinking reactions, and thus the sensitization is reduced. The processing method has the characteristics of simple operation, low cost, and suitability for massive production.

Description

technical field [0001] The invention relates to a processing method of crab meat, in particular to a processing method of hypoallergenic crab floss. Background technique [0002] Food allergy is a common allergic disease, most of which are caused by food proteins and type I hypersensitivity reactions mediated by immunoglobulin E (IgE). Domestic epidemiological surveys show that about 6% of people suffer from food allergies. Allergic foods are mainly eight types of crustaceans, fish, milk, eggs, peanuts, soybeans, nuts and wheat. Allergic symptoms include rashes, skin Itching and digestive tract abnormalities, etc. (Lv Xiangzheng. Preliminary investigation of food allergy in healthy people. Chinese Journal of Food Hygiene. 2005,17(2):119-120). Food allergy has become a food safety and public health issue that people are increasingly concerned about in the 21st century, and the incidence rate continues to rise worldwide (Sicherer SH, Sampson HA, Foodallergy: epidemiology, pat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40
Inventor 刘光明费丹霞曹敏杰张凌晶孙乐常
Owner JIMEI UNIV
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