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Food processing methods 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 reducing allergenicity

Active Publication Date: 2022-05-17
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 methods for reducing allergenicity of crayfish
  • Food processing methods for reducing allergenicity of crayfish
  • Food processing methods 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 thin bamboo sticks, and add sugar prepared by white granulated sugar and sucrose in 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 crayfish...

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 the allergenicity of crayfish. The commercially available crayfish is first shelled, the head and tail are removed, and a thin bamboo stick is used to pierce holes in the crayfish meat. , add sugar solution for pretreatment; culture lactic acid bacteria and Saccharomyces cerevisiae to produce a composite flora with a bacterial liquid volume ratio of 3:1; lactic acid bacteria are composed of lactobacillus, Leuconostoc enterica and Bifidobacterium bifidum , the volume ratio of the three bacterial liquids is 2:1:1; inoculate the prepared composite flora to the conditioned crayfish meat, and ferment in a closed container with an inoculum volume of 3%‑5%; Add the conditioning liquid to the crayfish meat, stir well, soak, and then steam in a steamer. The allergenicity of processed crayfish is significantly reduced, and can be further processed into bagged instant food, which is suitable for safe consumption by all consumers, greatly improves product safety, and reduces allergies caused by eating crayfish.

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 Patents(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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