Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of allergy relieving shellfish food meat paste

A processing method and shellfish technology, which is applied in the field of desensitized shellfish paste processing, can solve the problems of inedible shellfish and aquatic products, and achieve the effects of good bacteria reduction effect, tender taste, and convenient eating

Pending Publication Date: 2017-09-22
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some people are unable to eat it due to allergies from eating shellfish aquatic products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of allergy relieving shellfish food meat paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] An original flavor desensitized clam mashed potato, comprising the following steps:

[0041] (1) Raw material pretreatment: Fresh and alive clams are temporarily raised to vomit sand and sterilized with ozone; the time for temporary raising to vomit sand is 14 hours, and the ozone generator is passed through the temporary raising pond to sterilize for 10 minutes; the initial bacterial count is reduced;

[0042] (2) Ultra-high pressure shelling: the clams obtained in step (1) are cleaned, treated under ultra-high pressure at room temperature, the pressure is 400MPa, the pressure holding time is 10min, the pressure is released, and the shells are peeled to get the shellfish;

[0043] (3) Ultrasound combined with enzymatic desensitization treatment: add 2 times of pure water to the clam meat obtained in step (2), at room temperature, ultrasonic ultrasonic 1h, frequency 40kHz, power 500W; adjust the temperature to 50 ° C, the natural pH value ( 6.5-7), add 5‰ (w / w) compound...

Embodiment 2

[0050] A kind of desensitization flower clam yam mud, comprises the following steps:

[0051] (1) Raw material pretreatment: live clams are temporarily raised to spit sand and sterilized with ozone; the time for temporary sand spit is 16 hours, and the ozone generator is passed through the temporary cultivation pool to sterilize for 15 minutes; the initial number of bacteria is reduced;

[0052] (2) Ultra-high pressure shelling: the clam obtained in step (1) is cleaned, treated under ultra-high pressure at room temperature, the pressure is 500MPa, the pressure holding time is 10min, the pressure is released, and the shell is peeled to get the shellfish;

[0053](3) Ultrasound combined with enzymatic desensitization treatment: add 3 times pure water to the clam meat obtained in step (2), at room temperature, ultrasonic ultrasonic 2h, frequency 40kHz, power 400W; adjust the temperature to 55 ° C, the natural pH value ( 6.5-7), add 3‰ (w / w) compound protease to hydrolyze for 3 ho...

Embodiment 3

[0064] The parameters of the processing method of the sample in Comparative Example 3 refer to Example 1, except that the step (3) is not processed. The extraction and assay method of embodiment 3 shellfish meat allergen:

[0065] Mollusc aquatic products include clams, oysters, clams, etc. The meat is very delicious, but some people have allergies after eating it. Some studies have shown that there is an allergenic protein in molluscs --- tropomyosin, which mainly exists in the muscle fibers of molluscs, and people will also have allergies after eating them.

[0066] The content of tropomyosin was determined by ELISA kit, and tropomyosin was used as an index of shellfish allergen.

[0067] Described standard curve is measured and obtained with standard substance, and the standard curve obtained (with tropomyosin as standard product), the regression equation through calculation is Y=0.0248X+0.062, correlation coefficient R2=0.999, where Y represents the absorbance value, and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of allergy relieving shellfish food meat paste. The method comprises the following steps: (1) temporarily culturing fresh and live shellfish for sand spitting; performing ozone water bacteria reducing treatment; (2) performing ultra-high pressure shell removal and meat taking; (3) performing allergy relieving treatment by combining ultrasonic waves with enzymolysis; (4) mincing meat; performing allergy relieving on shellfish food meat paste; (5) proportioning; (6) performing filling and sterilization. An ultra-high-pressure shell opening technology is used for replacing conventional boiling water pre-boiling for meat taking; juice, nutrition and fresh taste loss is reduced; shellfish food meat allergen is eliminated and reduced by assisting of ultrasonic waves and protease, so the allergy relieving efficiency is high; a recipe is regulated according to eating groups, so as to invent the allergy relieving shellfish food meat paste in various forms; a meat paste product can be conveniently eaten and is suitable for groups in all ages, particularly for children and old people. The processing method solves the eating problem of shellfish food allergy groups; the blank of the shellfish food meat allergy relieving food processing method in China is filled.

Description

technical field [0001] The invention relates to a processing method of desensitized shellfish paste, which applies modern desensitization technology and processing engineering technology to the deep processing of aquatic products, and belongs to the technical field of deep processing of aquatic products. Background technique [0002] China is rich in shellfish resources. As of 2015, the total output of shellfish was 1464×10 4 t, accounting for about 68% of the world's shellfish production, ranking second in the country's total fishery production. Shell meat is high in protein, low in fat, delicious in taste, tender in texture and rich in nutrition. It is the first choice of animal protein source for consumers, and it is also a good food for supplementing minerals. However, some people cannot eat it due to allergies from eating shellfish aquatic products. [0003] Food allergy is an immune disease in which an organism's susceptibility to a certain food is abnormally increas...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L5/30A23L17/00A23L17/40
CPCA23L17/40A23L5/20A23L5/25A23L5/32A23L17/70
Inventor 李莹周剑忠吴佳丽夏秀东刘小莉
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com