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Food processing method for reducing allergenicity of crayfish

A technology for food processing and allergens, applied in the fields of food ingredients containing natural extracts, food science, etc., to achieve the effect of maintaining nutrition and quality, reducing allergenicity, and eliminating allergenicity

Active Publication Date: 2019-07-09
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Purpose of the invention: Aiming at the problem of food allergy that occurs during the consumption of existing crayfish products, the present invention provides a food processing method for reducing the allergenicity of crayfish. Reduce the allergenicity of crayfish processed products, so as to achieve the purpose of eliminating allergens in crayfish food, and provide a safe crayfish food processing method

Method used

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  • Food processing method for reducing allergenicity of crayfish
  • Food processing method for reducing allergenicity of crayfish
  • Food processing method for reducing allergenicity of crayfish

Examples

Experimental program
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Effect test

Embodiment approach 1

[0020] This embodiment provides a food processing method for reducing the allergenicity of crayfish: comprising the following steps:

[0021] S1: Raw material processing: Shell the commercially available crayfish first, remove the head and tail, prick holes in the crayfish meat with a thin bamboo stick, and add sugar prepared by white sugar and sucrose in a mass ratio of 1:1 Soak in 15% sugar solution for 10 minutes, remove, drain, and set aside.

[0022] S2: Preparation of fermentation strains: culture lactic acid bacteria and Saccharomyces cerevisiae to form a composite flora with a bacterial liquid volume ratio of 3:1; Composition, the volume ratio of the three bacterial liquids is 2:1:1;

[0023] S3: Inoculate the prepared composite flora onto the conditioned crayfish meat, and ferment in a closed container at 30°C-35°C for 72 hours, with an inoculation amount of 4%;

[0024] S4: After the fermentation is over, add the post-conditioning solution to the crayfish meat, sti...

Embodiment approach 2

[0026] This embodiment provides a food processing method for reducing the allergenicity of crayfish: comprising the following steps:

[0027] S1: Raw material processing: Shell the commercially available crayfish first, remove the head and tail, pierce holes in the crayfish meat with a thin bamboo stick, and add sugar prepared by white granulated sugar and sucrose at a mass ratio of 1:2 Soak in 15% sugar solution for 5 minutes, remove, drain, and set aside.

[0028] S2: Preparation of fermentation strains: culture lactic acid bacteria and Saccharomyces cerevisiae to form a composite flora with a bacterial liquid volume ratio of 3:1; Composition, the volume ratio of the three bacterial liquids is 2:1:1;

[0029] S3: Inoculate the prepared composite flora onto the conditioned crayfish meat, and ferment in a closed container at 30°C-35°C for 48 hours, with an inoculation amount of 5%;

[0030] S4: After the fermentation is over, add the post-conditioning solution to the crayfis...

Embodiment approach 3

[0032] This embodiment provides a food processing method for reducing the allergenicity of crayfish: comprising the following steps:

[0033] S1: Raw material processing: Shell the commercially available crayfish first, remove the head and tail, pierce holes in the crayfish meat with a thin bamboo stick, and add sugar prepared by white sugar and sucrose at a mass ratio of 1:1.5 Soak in 15% sugar solution for 8 minutes, remove, drain, and set aside.

[0034] S2: Preparation of fermentation strains: culture lactic acid bacteria and Saccharomyces cerevisiae to form a composite flora with a bacterial liquid volume ratio of 3:1; Composition, the volume ratio of the three bacterial liquids is 2:1:1;

[0035]S3: Inoculate the prepared composite flora onto the conditioned crayfish meat, and ferment in a closed manner at 30°C-35°C for 24 hours, with an inoculation amount of 3%;

[0036] S4: After the fermentation is over, add the post-conditioning solution to the crayfish meat, stir ...

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Abstract

The invention relates to the field of food nutrition and food safety and discloses a food processing method for reducing allergenicity of crayfish. The food processing method includes: shelling the crayfish sold in the market firstly, removing the head and the tail, piercing with bamboo sticks in the crayfish meat and adding a sugar solution for pretreatment; culturing lactobacillus and saccharomyces cerevisiae to form compound flora with a volume ratio of 3:1, wherein the lactobacillus is composed of streptococcus lactis, streptomyces albicans and bifidobacterium bifidum in the volume ratio of 2:1:1; inoculating the prepared compound flora on the adjusted crayfish meat for closed fermentation, and the inoculum size is 3%-5%; after fermentation, adding a post-conditioning solution to the crayfish meat by well stirring prior to soaking evenly and then steaming the crayfish meat with a steaming pan. The processed crayfish is significantly reduced in allergenicity and can be further processed into bagged ready-to-eat food, which is suitable for all consumers to eat safely, the safety of the product is greatly improved, and the allergy caused by eating the crayfish is reduced.

Description

technical field [0001] The invention relates to the fields of food nutrition and food safety processing, in particular to a food processing method for reducing crayfish allergens. Background technique [0002] Crayfish, Procambarus clarkii ( Procambarus clarkii ), is an important freshwater economic aquatic product in my country in recent years. In recent years, due to frequent cases of food allergy and rhabdomyolysis, people have raised concerns about the safety of crayfish consumption. Therefore, it is of great significance to carry out research on desensitization or allergenicity reduction of crayfish processing, and it has very important practical significance for promoting the safe consumption of crayfish food. [0003] At present, there are many methods that can be used to reduce or eliminate allergenicity reported in shrimp food, such as traditional heating methods, irradiation treatment, microwave technology, enzymatic and chemical methods, high static pressure tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L17/00A23L17/40A23L27/10A23L27/30A23L33/105
CPCA23L17/40A23L27/10A23L27/30A23L5/28A23L5/27A23L33/105A23L17/65A23V2002/00A23V2250/21
Inventor 赵祥杰杨荣玲许宁宁毕艳红赵立赵希荣
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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