Preparation method of canned sauries low in histamine

A technology of saury and histamine, applied in the field of preparation of canned saury with low histamine, achieves the effect of reducing histamine content, easy to obtain raw materials, and simple preparation method

Inactive Publication Date: 2018-02-16
舟山出入境检验检疫局综合技术服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the above technical problems, the present invention provides a method for preparing low-histamine canned saury, which solves the pro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] After washing and drying the shells, calcining at 1000°C for 1 hour, cooling, crushing balls and grinding them into powder to obtain calcined shell powder. Add 1.5wt% calcined shell powder, 0.1wt% lecithin, 1wt% soluble chitosan and 0.1wt% lysozyme to sterile water at 0-4°C, mix well to obtain the histamine treatment agent. Treat saury with a histamine treatment as follows:

[0037] 1) Thawing: Spray and thaw the frozen saury with sterile water below 21°C for 0.5h;

[0038] 2) Remove histamine treatment: remove the head, tail and viscera of the thawed fish, and wash the blood stains, black film and gill dirt in the abdominal cavity with a histamine treatment agent;

[0039] 3) Cutting and cleaning: cut the fish body into fish pieces, and wash again with a histamine treatment agent to remove histamine and residual blood stains;

[0040] 4) Canning and cooking: After preheating at a cooking temperature of 100°C for 15 minutes, cook fish pieces until the central temperat...

Embodiment 2

[0045] The preparation of calcined shell powder is the same as in Example 1. Add 0.5wt% calcined shell powder, 0.5wt% lecithin, 1.5wt% soluble chitosan and 0.5wt% lysozyme to sterile water at 0-4 DEG C, mix evenly to obtain the histamine treatment agent. Treat saury with a histamine treatment as follows:

[0046] 1) Thawing: Spray and thaw the frozen saury with sterile water below 21°C for 1 hour;

[0047] 2) Remove histamine treatment: remove the head, tail and viscera of the thawed fish, and wash the blood stains, black film and gill dirt in the abdominal cavity with a histamine treatment agent;

[0048] 3) Cutting and cleaning: cut the fish body into fish pieces, and wash again with a histamine treatment agent to remove histamine and residual blood stains;

[0049] 4) Canning and cooking: After preheating at a cooking temperature of 102°C for 10 minutes, cook the fish pieces until the central temperature of the fish body reaches above 60°C, then stop cooking. Cool the co...

Embodiment 3

[0054] The preparation of calcined shell powder is the same as in Example 1. Add 1wt% calcined shell powder, 0.3wt% lecithin, 1.2wt% soluble chitosan and 0.4wt% lysozyme to sterile water at 0-4 DEG C, mix evenly to obtain the histamine treatment agent. Treat saury with a histamine treatment as follows:

[0055] 1) Thawing: Spray and thaw the frozen saury with sterile water below 21°C for 0.7h;

[0056] 2) Remove histamine treatment: remove the head, tail and viscera of the thawed fish, and wash the blood stains, black film and gill dirt in the abdominal cavity with a histamine treatment agent;

[0057] 3) Cutting and cleaning: cut the fish body into fish pieces, and wash again with a histamine treatment agent to remove histamine and residual blood stains;

[0058] 4) Canning and cooking: After preheating at a cooking temperature of 98°C for 13 minutes, cook the fish pieces until the central temperature of the fish body reaches above 60°C, then stop cooking. Cool the cooked ...

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Abstract

The invention relates to the field of foods, and discloses a preparation method of canned sauries low in histamine. The preparation method comprises the following steps of performing unfreezing, performing histamine removing treatment, performing dicing and cleaning, performing canning and cooking, preparing materials, performing exhausting, and performing sealing and sterilization. In the steps of performing histamine removing treatment and performing dicing and cleaning, the sauries are treated with a histamine treating agent, and the histamine treating agent is a bacteria-free water solution containing shell calcined powder, lecithin, soluble chitosan and lysozymes. The histamine treating agent not only can adsorb and remove the histamine, but also can kill microorganisms generating thehistamine, restrains bioactivity of the microorganisms generating the histamine, and is notable in effect of reducing the content of histamine. The raw materials are easy to obtain, the preparation method is simple, organic solvents are not used, a penetrant and a dispersing agent do not need to be added additionally, the content of the histamine is reduced, and besides, the content of calcium inproducts can also be increased. The nutrient components of the products are enriched, and the histamine treating agent can be used as a fresh keeping agent. The preparation technology is simple, thecost is low, and the preparation technology is suitable for industrialized production.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a preparation method of low-histamine canned saury. Background technique [0002] The saury is the only species of the needlefish order, the saury family, and the genus saury, and it is also one of the important edible fishes. The body is rich in protein and fat, etc., and it tastes delicious, so it can be steamed, boiled, fried, or roasted, and the price is cheap. [0003] Histamine is formed by the decarboxylation of histidine and is usually stored in mast cells of tissues. It is an important chemical transmitter in the body and an essential part of biologically active cells. It regulates the synthesis of nucleic acids and proteins and biofilm stability. Histamine can cause mental depression, migraine, schizophrenia, allergies, skin flushing, vomiting, diarrhea and other symptoms. If the human body takes 8-40mg of histamine, it will produce mild poisoning symptoms, and if it ...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L5/10A23L5/20
CPCA23L5/13A23L5/27A23L5/276A23L17/10
Inventor 胡兴娟沈飚徐君辉王伟泉张静滕跃
Owner 舟山出入境检验检疫局综合技术服务中心
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