CN105285781A - Processing method of dried crab meat floss with low allergy - Google Patents
Processing method of dried crab meat floss with low allergy Download PDFInfo
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- CN105285781A CN105285781A CN201510807418.8A CN201510807418A CN105285781A CN 105285781 A CN105285781 A CN 105285781A CN 201510807418 A CN201510807418 A CN 201510807418A CN 105285781 A CN105285781 A CN 105285781A
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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
The present invention relates to crab meat processing method, particularly relate to the processing method of a kind of hypoallergenic crab meat pine.
Background technology
Food hypersenstivity is Typical allergic disease, the overwhelming majority be caused by food protein, I type hypersensitivity that immunoglobulin E (IgE) mediates.Domestic epidemiology survey display, the people of 6% is about had to suffer from food hypersenstivity, sensitization food is mainly the eight large classes such as shellfish, fish, milk, egg, peanut, soybean, nut and wheat, allergic symptom comprise fash, pruitus and digestive tract abnormalities etc. (Lv Xiangzheng. the preliminary investigation of healthy population food hypersenstivity situation. Chinese food health magazine .2005,17 (2): 119-120).Food hypersenstivity has become food security and the public health problem of 21 century people growing interest, in global range, the incidence of disease continues the (SichererSH that rises, SampsonHA, Foodallergy:epidemiology, pathogenesis, diagnosis, andtreatment, JAllergyClinImmunol, 133 (2): 291-307,2014).
Crab class and goods thereof are the important exported products of China, and the proportion of converted products rises gradually in recent years, is that the food of raw material is increasing with crab.Crab class is one of topmost allergenic foods, and the glycoprotein of the important anaphylactogen of crab class (arginine kinase) to be a kind of molecular weight be 40kDa, isoelectric point is about 6.5.Because arginine kinase is after digestion, its peptide section still has sensitization, therefore how reduces in processing process or the sensitization of eliminating arginine kinase becomes problem demanding prompt solution.
Food allergen is not produce allergic reaction by complete protein molecule, and these cause the immunology material base of diet diversity to be exactly allergen epitope.And epi-position comprises linear epitope and comformational epitope, it is the architecture basics of food allergenicity.
Main method at present for reducing allergenicity has physical refining processes, chemical processes etc.Wherein, physical refining processes mainly contains the means such as heating, high pressure, high-pressure pulse electric.Heat and be divided into xeothermic and humid heat treatment, by the process of heating, thermally labile allergen protein recurring structure is changed, destroy its space epitope structure, thus reduce its sensitization (ShriverS, YangW.Thermalandnonthermalmethodsforfoodallergencontrol [J] .FoodEngineeringReviews, 2011,3 (1): 26-43; YuHL, CaoMJ, CaiQF, etal.Effectsofdifferentprocessingmethodsondigestibilityo fScyllaparamamosainallergen (tropomyosin) [J] .FoodandChemicalToxicology, 2011,49 (4): 791-798).High pressure is the structure being acted on protein by hyperbar and high hydrostatic pressure, by changing anaphylactogen space structure, its epitope is changed equally, thus reduces the sensitization of protein.But the reduction of these technology to arginine kinase allergenicity also exists certain limitation, arginine kinase is the anaphylactogen based on comformational epitope, heating can cause the structure changes such as anaphylactogen generation unfolding or polymerization, induce its sensitization to change, but effect is not remarkable; And HIGH PRESSURE TREATMENT causes protein serious degenerative, nutriment loses.
Chemical process refers to the structure being changed allergenic protein by the mode such as enzyme modification and glycosylation, thus reaches the object reducing its sensitization.Maillard reaction, also known as non-enzymatic browning, its mechanism is the interphase interaction of the carbonyls such as reduced sugar and the amino-compound such as amino acid or protein, reaction (the NakamuraA of the macromolecular substances of brown or black is finally generated through the complicated reaction mechanism mechanism of reaction, SasakiF, WatanabeK, etal.Changesinallergenicityanddigestibilityofsquidtropom yosinduringtheMaillardreactionwithribose [J] .JournalofAgriculturalandFoodChemistry, 2006, 54 (25): 9529-9534, VissersY, IwanM, Adel-PatientK, etal.Effectofroastingontheallergenicityofmajorpeanutalle rgensArah1andArah2/6:thenecessityofdegranulationassays [J] .Clinical & ExperimentalAllergy, 2011,41 (11): 1631-1642).But some intermediate product in Maillard reaction process has certain harmfulness, people can be caused the worry of food safety.Enzyme process is crosslinked is then utilize between each peptide chain of one or more enzymatic protein interiors or between each molecule of catalytic proteins, polymer is formed with covalent bond form generation cross-linking reaction, change original space structure of protein, change or cover allergen protein epi-position, thus its sensitization is changed (RadosavljevicJ, NordlundE, MihajlovicL, KrsticM, BohnT, BuchertJ, VelickovicTC, SmitJ, Sensitizingpotentialofenzymaticallycross-linkedpeanutpro teinsinamousemodelofpeanutallergy, MolNutrFoodRes, 58 (3): 635-646, 2014).
Crab meat, due to its delicious flavour, instant, is subject to liking of people.But there is anaphylactogen in crab meat, after allergic human population is edible, can corresponding allergic reaction be produced, affect food security and healthy.The present invention adopts polyphenol oxidase and caffeic acid to carry out immersion treatment in short-term to crab meat, make it enzyme process cross-linking reaction occurs in conjunction with boiling and baking etc., the distinctive sense organ of crab meat and nutritional quality can either be kept, can obviously reduce crab meat sensitization again, for the processing of hypoallergenic crab meat pine provides technical support.
Summary of the invention
The object of this invention is to provide technique advantages of simple, workable, the processing method of a kind of hypoallergenic crab meat pine of easily accomplishing scale production.
The present invention includes following steps:
1) clean the silt appended by the external table of crab and dirt, remove crab lid shell, the crab gill, abdomen navel, crab body is cleaned up rear sub-material and picks meat;
2) by step 1) crab meat that obtains puts into baste and soaks;
3) by step 2) the crab meat boiling of soaking, make baste be in fluidized state with little fire, until boiled dry by baste;
4) by step 3) crab meat that obtains is baked to fifty percent dry, for subsequent use;
5) by step 4) crab meat that obtains tears up, for subsequent use;
6) by step 5) crab meat that obtains puts into the frying pan adding vegetable oil, and little fire is fried pine and is become evenly loose to crab meat;
7) by step 6) crab meat that obtains unclasps into the baking of preheated baking box, by dry for crab meat pine;
8) by the sterilization of dried crab meat pine, pack, finished product.
In step 1) in, remove the crab gill, abdomen navel can remove the crab gill, abdomen navel with stainless steel pocket knife; Describedly crab body is cleaned up available frozen water crab body is cleaned up.
In step 2) in, described baste raw material composition by mass percentage can be: salt 0.1% ~ 0.3%, sugar 0.3% ~ 0.5%, wine 0.8% ~ 1.2%, soy sauce 0.8% ~ 1.2%, sesame oil 0.8% ~ 1.2%, ginger 0.4% ~ 0.6%, polyphenol oxidase 0.3% ~ 0.5%, caffeic acid 0.002% ~ 0.004%, surplus is water;
Described sugar can adopt sucrose etc.; Described wine can adopt yellow rice wine etc.;
The mass ratio of described crab meat and baste can be 1: (1.5 ~ 2.5); The condition of described immersion can soak 1 ~ 2h below 10 DEG C.
In step 4) in, described baking can be toasted in preheated baking box, and the temperature of baking can be 90 ~ 110 DEG C, be baked to moisture by mass percentage content be 40% ~ 60%.
In step 5) in, described in tear up and can put into shredder and tear up.
In step 6) in, the addition of described vegetable oil can be 0.8% ~ 1.2% of crab meat by mass percentage.
In step (7), the temperature of described baking can be 50 ~ 80 DEG C, crab meat pine is dried to moisture by mass percentage content be 15% ~ 20%.
The present invention utilizes polyphenol oxidase and caffeic acid immersion treatment in short-term, makes crab class anaphylactogen generation enzyme process cross-linking reaction in conjunction with boiling and baking etc., reduces the processing method of crab meat sensitization.
The present invention by soaking crab meat in short-term in polyphenol oxidase and caffeic acid in crab meat pine process; crab class anaphylactogen generation enzyme process cross-linking reaction is made in conjunction with boiling and baking etc.; there is provided a kind of technique advantages of simple, the loose processing method of hypoallergenic crab meat that is workable, that easily accomplish scale production, the crab meat pine that the method is prepared is nutritious, delicious flavour, instant, sensitization are low.
Advantage of the present invention is: in hypoallergenic crab meat pine process of manufacture, polyphenol oxidase and caffeic acid is adopted to carry out immersion treatment in short-term to crab meat, in conjunction with the process technology such as boiling and baking, crab meat pine maintains its peculiar flavour and nutrition to a great extent, makes crab meat anaphylactogen generation enzyme process cross-linking reaction simultaneously and reduces sensitization; Have easy and simple to handle, cost is low, be suitable for the features such as large-scale production.
Accompanying drawing explanation
Fig. 1 is the crab meat of baste immersion treatment;
Fig. 2 is crab meat pine finished product;
Fig. 3 is the SDS-PAGE electrophoresis pattern that the thick leach protein of crab meat pine digests through in-vitro simulated gastric juice (pepsin);
Fig. 4 is that the Western-blotting that the thick leach protein of crab meat pine digests through in-vitro simulated gastric juice (pepsin) analyzes;
Fig. 5 is that the Dot-blotting that the thick leach protein of crab meat pine digests through in-vitro simulated gastric juice (pepsin) analyzes;
Fig. 6 be crab meat pine thick leach protein simulation digestion product inhibition elisa assay (1, untreated; 2, enzyme process crosslinking Treatment).
Detailed description of the invention
Embodiment 1: the processing method of hypoallergenic crab meat pine
A processing method for hypoallergenic crab meat pine, it comprises the following steps:
(1) pre-treatment: clean silt appended by the external table of crab and dirt with clear water, removes crab lid shell, removes the crab gill, abdomen navel, then cleaned up by crab body with frozen water, carry out sub-material pick meat with special stainless steel ware with stainless steel pocket knife;
(2) soak: the crab meat of step (1) is put into baste and soaks;
(3) boiling: the crab meat boiling of step (2) being soaked, makes baste be in boiling with little fire, boiled dry by baste;
(4) once toast: the crab meat that step (3) obtains is put into preheated baking box, be baked to fifty percent dry, for subsequent use;
(5) tear up: the crab meat that step (4) obtains is put into shredder and tears up, for subsequent use;
(6) fry pine: the crab meat that step (5) obtains is put into the frying pan adding vegetable oil, little fire is fried pine and is become evenly loose to crab meat;
(7) secondary baking: the crab meat that step (6) obtains is unclasped into preheated baking box, crab meat is dry;
(8) pack: by the sterilization of dried crab meat pine, pack, finished product.
Embodiment 2: the in-vitro simulated Gastric juice digestion of the thick leach protein of hypoallergenic crab meat pine
(1) preparation of the thick leach protein of crab meat pine.Get crab meat pine finished product in the Tris-HCl buffer solution (20mmol/L, pH8.0) of the ice-cold 0.5mol/LNaCl of 4 times of volumes (v/w), carry out tissue mashing, repeat 5 times, centrifugal (12000g, 20min, 4 DEG C), supernatant is the thick leach protein of crab meat pine.
(2) the in-vitro simulated Gastric juice digestion of thick leach protein.With reference to the method for the in-vitro simulated Gastric juice digestion of American Pharmacopeia, use porcine pepsin to carry out SGF digestion experiment, pepsin enzyme activity used is 109U/mg albumen.Use 1mL SGF (containing 50mmol/LNaCl, pH1.2) reaction system, the ratio of pepsin and crab meat pine crude extract is 1: 4000 (w/w), and in reactant liquor, crude extract final concentration is 3mg/mL.Vibrate in 37 DEG C of water-baths and react, respectively 0,1,5,10,15,30,60,90min time take out 100 μ L reactant liquors, add 30 μ L stop buffer (200mmol/LNa immediately
2cO
3solution) mix with cessation reaction, and ice bath is to wait to take.Wherein stop buffer first adds containing pepsic SGF by 0min, then adds substrate; Control reaction is do not add the reaction of protease, and all the other conditions are constant.
(3) electrophoresis detection of digestion product and Western-blotting analyze.SDS-polyacrylamide gel electricity (SDS-PAGE) is adopted to carry out protein electrophoresis to postdigestive product.Preparation 12%SDS-PAGE, the sample 10 μ L loading digested by the SGF of SDSization carries out electrophoresis.Gel coomassie brilliant blue R_250 dyeing liquor dyes, and takes pictures after decolouring with gel imaging instrument.Western-blotting is adopted to analyze, the sample be separated through SDS-PAGE is transferred on nitrocellulose filter by half dry type electrotransfer device, with rabbit anti-mud crab arginine kinase polyclonal antibody as primary antibodie, the goat anti-rabbit igg antibody of horseradish peroxidase-labeled resists as two, develop the color with ECL nitrite ion, use chemiluminescence imaging system to carry out colour developing and take pictures.SDS-PAGE testing result shows, and compared with control group, enzyme process crosslinking Treatment group defines significantly large molecular product, and the macromolecular substances after pepsin digestion still exists.Western-blotting analysis result shows, and compared with untreated fish group, the IgG binding activities of the thick leach protein (arginine kinase) of crab meat pine of enzyme process crosslinking Treatment group obviously reduces.
(4) Dot-blotting of digestion product analyzes.The IgE binding activities of the thick leach protein of crab meat pine after employing Dot-blotting analysis mode Gastric juice digestion, the direct point sample of protein sample is on nitrocellulose filter film, with 1% defatted milk dilution crab class allergic patients sera (1: 4) be primary antibodie, the sheep anti human IgE of horseradish peroxidase-labeled is two to resist, using ECL as nitrite ion, develop the color and take pictures.Dot-blotting testing result shows, and compared with untreated fish group, the IgE binding activities of the thick leach protein of crab meat pine of enzyme process crosslinking Treatment group obviously reduces.
Embodiment 3: the inhibition elisa assay of crab class anaphylactogen (arginine kinase) digestion product
(1) bag quilt is with closed.The thick leach protein bag of crab meat pine diluted by coating buffer is by 96 hole ELISA Plates, and volume is 100 μ L/ holes (every hole coating protein amount is 200ng), is sealed in 4 DEG C and hatches 16h.Then incline liquid in hole, pats dry, clean 300 μ L/ holes, 5 times repeatedly with TBST.Pat dry liquid in plate, add 5% defatted milk and close, 300 μ L/ holes, hatch 1.5h for 37 DEG C.
(2) serum and inhibitor incubate reaction in advance.The ELISA Plate not wrapping quilt in another block adds crab class allergic patients sera (to dilute with 1% defatted milk 1: 2,30 μ L/ holes), respectively with the inhibitor of equivalent (digestion product of the thick leach protein of crab meat that 1% defatted milk 1: 10 dilutes, be followed successively by pepsin, trypsase, chymotrypsin digest 1h, 4h, 4h respectively after product; The thick leach protein of indigested crab meat pine is as a control group) incubate reaction 2.5h in advance in 37 DEG C after mixing.
(3) hatch and develop the color.In ELISA Plate after step (1) being hatched, defatted milk inclines, and cleans 5 times with TBST; Then add step (2) reacted mixed liquor 50 μ L/ hole, continue to hatch 1.5h in 37 DEG C; Incline liquid washing, and adds sheep anti human IgE two anti-(1:2000) the 100 μ L/ hole of horseradish peroxidase-labeled, hatch 1.5h for 37 DEG C; After the liquid that inclines also is cleaned, add 3,3', 5,5'-tetramethyl benzidine nitrite ion 100 μ L/ hole, hatches 20min for 37 DEG C, by 2mol/L sulfuric acid cessation reaction, under 450nm wavelength, carries out light absorption value mensuration with ELIASA.Inhibiting rate calculates: inhibiting rate (%)=(X-Y) ÷ (X-Z) × 100, wherein X is the light absorption value that allergic patients sera does not have inhibiting, Y and Z is that positive serum and negative serum compete the light absorption value after hatching from the inhibitor of different dilution gradient respectively.Inhibition elisa assay result shows, and compared with untreated fish group, the IgE binding activities of enzyme process crosslinking Treatment group crab meat pine obviously declines.
Key of the present invention is to solve the difficult problem that cannot reduce crab meat sensitization in traditional crab meat pine process, the present invention is in crab meat pine process of manufacture, polyphenol oxidase and caffeic acid is adopted to carry out immersion treatment in short-term to crab meat, crab class anaphylactogen generation enzyme process cross-linking reaction is made in conjunction with boiling and baking etc., while the maintenance distinctive local flavor of crab meat and nutrition, significantly reduce the sensitization of crab meat.For production hypoallergenic crab based food, the present invention has the features such as easy and simple to handle, cost is low, easily accomplish scale production.
Claims (10)
1. a processing method for hypoallergenic crab meat pine, is characterized in that comprising the following steps:
1) clean the silt appended by the external table of crab and dirt, remove crab lid shell, the crab gill, abdomen navel, crab body is cleaned up rear sub-material and picks meat;
2) by step 1) crab meat that obtains puts into baste and soaks;
3) by step 2) the crab meat boiling of soaking, make baste be in fluidized state with little fire, until boiled dry by baste;
4) by step 3) crab meat that obtains is baked to fifty percent dry, for subsequent use;
5) by step 4) crab meat that obtains tears up, for subsequent use;
6) by step 5) crab meat that obtains puts into the frying pan adding vegetable oil, and little fire is fried pine and is become evenly loose to crab meat;
7) by step 6) crab meat that obtains unclasps into the baking of preheated baking box, by dry for crab meat pine;
8) by the sterilization of dried crab meat pine, pack, finished product.
2. the processing method of a kind of hypoallergenic crab meat pine as claimed in claim 1, is characterized in that in step 1) in, remove the crab gill, abdomen navel removes the crab gill, abdomen navel with stainless steel pocket knife.
3. the processing method of a kind of hypoallergenic crab meat pine as claimed in claim 1, is characterized in that in step 1) in, describedly crab body is cleaned up available frozen water crab body is cleaned up.
4. the processing method of a kind of hypoallergenic crab meat pine as claimed in claim 1, it is characterized in that in step 2) in, described baste raw material by mass percentage consists of: salt 0.1% ~ 0.3%, sugar 0.3% ~ 0.5%, wine 0.8% ~ 1.2%, soy sauce 0.8% ~ 1.2%, sesame oil 0.8% ~ 1.2%, ginger 0.4% ~ 0.6%, polyphenol oxidase 0.3% ~ 0.5%, caffeic acid 0.002% ~ 0.004%, surplus is water.
5. the processing method of a kind of hypoallergenic crab meat pine as claimed in claim 4, is characterized in that described sugar adopts sucrose; Described wine can adopt yellow rice wine.
6. the processing method of a kind of hypoallergenic crab meat pine as claimed in claim 1, is characterized in that in step 2) in, the mass ratio of described crab meat and baste is 1: (1.5 ~ 2.5); The condition of described immersion can soak 1 ~ 2h below 10 DEG C.
7. the processing method of a kind of hypoallergenic crab meat pine as claimed in claim 1, it is characterized in that in step 4) in, described baking is toasted in preheated baking box, and the temperature of baking can be 90 ~ 110 DEG C, be baked to moisture by mass percentage content be 40% ~ 60%.
8. the processing method of a kind of hypoallergenic crab meat pine as claimed in claim 1, is characterized in that in step 5) in, described in tear up be put into shredder to tear up.
9. the processing method of a kind of hypoallergenic crab meat pine as claimed in claim 1, is characterized in that in step 6) in, the addition of described vegetable oil can be 0.8% ~ 1.2% of crab meat by mass percentage.
10. the processing method of a kind of hypoallergenic crab meat pine as claimed in claim 1, it is characterized in that in step (7), the temperature of described baking is 50 ~ 80 DEG C, crab meat pine is dried to moisture by mass percentage content be 15% ~ 20%.
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| CN107897305A (en) * | 2017-12-12 | 2018-04-13 | 马鞍山市海滨水产品冷冻有限公司 | A kind of processing method of Sea crab dried meat floss bread |
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| CN109221985A (en) * | 2018-09-14 | 2019-01-18 | 集美大学 | A kind of preparation method of low irritability dried oyster |
| CN109221981A (en) * | 2018-09-14 | 2019-01-18 | 集美大学 | A kind of low irritability dried shrimps processing method based on key amino acid directed modification |
| CN109221973A (en) * | 2018-09-14 | 2019-01-18 | 集美大学 | A kind of preparation method of low irritability dried fish |
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| CN109805306A (en) * | 2019-03-19 | 2019-05-28 | 大连民族大学 | A kind of crab dried meat floss and preparation method thereof |
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