CN105285781B - A kind of processing method of hypoallergenic crab meat pine - Google Patents
A kind of processing method of hypoallergenic crab meat pine Download PDFInfo
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Abstract
A kind of processing method of hypoallergenic crab meat pine, is related to crab meat processing method.Silt and dirt appended by crab body appearance are cleaned, crab lid shell, the crab gill, abdomen navel is removed, crab body is cleaned up into rear sub-material and picks meat；Obtained crab meat, which is put into baste, to be impregnated, boiling, so that baste is in fluidized state with small fire, until baste is boiled dry；Be baked to fifty percent dry, tear up, be put into the frying pan that vegetable oil is added, small fire fry pine to crab meat become it is loose uniformly；Obtained crab meat is unclasped into preheated baking box baking, and crab meat is loose dry；Dried crab meat pine is sterilized, pack, finished product.Immersion treatment in short-term is carried out to crab meat using polyphenol oxidase and caffeic acid, in conjunction with the processing technologies such as boiling and baking, crab meat pine largely maintains its peculiar flavour and nutrition, while making crab meat anaphylactogen that enzyme process cross-linking reaction occur and reducing sensitization；Have the characteristics that it is easy to operate, at low cost, be suitable for large-scale production.
Description
Technical field
The present invention relates to crab meat processing methods, more particularly to a kind of processing method of hypoallergenic crab meat pine.
Background technique
Food hypersenstivity is Typical allergic disease, is mostly caused by food protein, immunoglobulin E (IgE)
The I type hypersensitivity of mediation.Domestic epidemiological survey shows that there are about 6% people to suffer from food hypersenstivity, and sensitization food is mainly
Eight major class such as shellfish, fish, milk, egg, peanut, soybean, nut and wheat, allergic symptom include fash, pruitus and
(Lyu mutually levies the preliminary investigation Chinese food health magazine .2005,17 of healthy population food hypersenstivity situation to digestive tract abnormalities etc.
(2):119-120).Food hypersenstivity has become the food safety and public health problem of 21 century people's growing interest, global model
It encloses interior disease incidence and persistently rises (Sicherer SH, Sampson HA, Food allergy:epidemiology,
pathogenesis,diagnosis,and treatment,J Allergy Clin Immunol,133(2):291-307,
2014)。
Crab class and its product are the important exported products in China, and the specific gravity of converted products is gradually increasing in recent years, are with crab
The food of raw material is increasing.Crab class is one of most important allergenic foods, and the important anaphylactogen of crab class (arginine kinase) is one
The glycoprotein that kind molecular weight is 40kDa, isoelectric point is about 6.5.Since arginine kinase is after digestion, peptide fragment still has
There is sensitization, therefore the sensitization that how to reduce or eliminate arginine kinase in working process becomes urgently to be resolved and asks
Topic.
Food allergen is not to generate allergic reaction by complete protein molecule, these cause diet diversity
Immunology material base is exactly allergen epitope.And epitope includes linear epitope and comformational epitope, is the knot of food allergenicity
Structure basis.
Main method currently used for reducing allergenicity has physical refining processes, chemical processes etc..Wherein, physics
Processing method mainly has the means such as heating, high pressure, high-pressure pulse electric.Heat treatment is divided into xeothermic and humid heat treatment, by adding
The process of heat changes thermally labile allergen protein recurring structure, its space epitope structure is destroyed, to reduce its cause
Quick property (Shriver S, Yang W.Thermal and nonthermal methods for food allergen
control[J].Food Engineering Reviews,2011,3(1):26-43；Yu HL,Cao MJ,Cai QF,et
al.Effects of different processing methods on digestibility of Scylla
paramamosain allergen(tropomyosin)[J].Food and Chemical Toxicology,2011,49
(4):791-798).High pressure is that the structure of protein is acted on by hyperbar and high hydrostatic pressure, same by changing anaphylactogen
Space structure makes its epitope change, to reduce the sensitization of protein.However these technologies swash arginine
There is certain limitation, arginine kinase is the anaphylactogen based on comformational epitope for the reduction of enzyme allergenicity, at heating
Reason can lead to anaphylactogen and the structure changes such as unfolding or polymerization occur, and induce its sensitization to change, but effect is not significant；
And HIGH PRESSURE TREATMENT leads to protein serious degenerative, nutriment loss.
Chemical process, which refers to, changes the structure of allergenic protein by the modes such as enzyme modification and glycosylation, to reach drop
The purpose of its low sensitization.Maillard reaction, also known as non-enzymatic browning, mechanism are the carbonyls such as reduced sugar and amino acid
Or interact between the amino-compounds such as protein, big point of brown or black is ultimately generated by the complicated reaction mechanism mechanism of reaction
Reaction (Nakamura A, Sasaki F, Watanabe K, the et al.Changes in allergenicity of sub- substance
and digestibility of squid tropomyosin during the Maillard reaction with
ribose[J].Journal of Agricultural and Food Chemistry,2006,54(25):9529-9534；
Vissers Y,Iwan M,Adel-Patient K,et al.Effect of roasting on the allergenicity
of major peanut allergens Ara h 1and Ara h 2/6:the necessity of degranulation
assays[J].Clinical&Experimental Allergy,2011,41(11):1631-1642).But Maillard reaction
Certain intermediate products in the process have certain harmfulness, and people can be caused to the worry of food safety.Enzyme process is crosslinked then
It is to utilize between one or more each peptide chains of enzymatic protein interior or between each molecule of catalytic proteins, in the form of covalent bond
It crosslinks reaction and forms polymer, change original space structure of protein, change or cover allergen protein epitope, thus
Make its sensitization change (Radosavljevic J, Nordlund E, Mihajlovic L, Krstic M, Bohn T,
Buchert J,Velickovic TC,Smit J,Sensitizing potential of enzymatically cross-
linked peanut proteins in a mouse model of peanut allergy,Mol Nutr Food Res,
58(3):635-646,2014)。
Crab meat is liked due to its delicious flavour, convenient by people.But there are anaphylactogen, allergy in crab meat
Corresponding allergic reaction can be generated after crowd is edible, influences food safety and health.The present invention using polyphenol oxidase and
Caffeic acid carries out immersion treatment in short-term to crab meat, in conjunction with boiling and baking etc. is allowed to that enzyme process cross-linking reaction occurs, can either protect
The distinctive sense organ of crab meat and nutritional quality are held, and crab meat sensitization can be substantially reduced, is mentioned for the processing of hypoallergenic crab meat pine
For technical support.
Summary of the invention
The object of the present invention is to provide simple processes rationally, strong operability, a kind of low mistake easily accomplished scale production
The processing method of quick property crab meat pine.
The present invention includes the following steps：
1) silt and dirt appended by crab body appearance are cleaned, crab lid shell, the crab gill, abdomen navel are removed, after crab body is cleaned up
Sub-material picks meat；
2) crab meat for obtaining step 1), which is put into baste, impregnates；
3) the crab meat boiling for impregnating step 2) makes baste be in fluidized state with small fire, until baste is boiled
It is dry；
4) crab meat for obtaining step 3) is baked to fifty percent dry, spare；
5) crab meat for obtaining step 4) is torn up, spare；
6) crab meat for obtaining step 5) is put into the frying pan that vegetable oil is added, and small fire, which fries pine to crab meat, becomes loose uniform；
7) crab meat for obtaining step 6) is unclasped into preheated baking box baking, and crab meat is loose dry；
8) dried crab meat pine is sterilized, pack, finished product.
In step 1), the removal crab gill, abdomen navel can remove the crab gill, abdomen navel with stainless steel pocket knife；Described clean crab body is done
Only available ice water cleans up crab body.
In step 2), the raw material composition of the baste 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；
Sucrose etc. can be used in the sugar；Yellow rice wine etc. can be used in the wine；
The mass ratio of the crab meat and baste can be 1: (1.5~2.5)；The condition of the immersion can be soaked at 10 DEG C or less
Steep 1~2h.
In step 4), the baking can toast in preheated baking box, and the temperature of baking can be 90~110 DEG C,
Being baked to moisture, content is 40%~60% by mass percentage.
In step 5), described tear up can be put into shredder and tear up.
In step 6), the additive amount of the vegetable oil can be the 0.8%~1.2% of crab meat by mass percentage.
In step (7), the temperature of the baking can be 50~80 DEG C, by crab meat it is loose it is dry to moisture by mass percentage
Content is 15%~20%.
The present invention utilizes polyphenol oxidase and caffeic acid immersion treatment in short-term, makes crab class anaphylactogen in conjunction with boiling and baking etc.
Enzyme process cross-linking reaction occurs, the processing method for reducing crab meat sensitization.
The present invention by the way that crab meat is impregnated in short-term in polyphenol oxidase and caffeic acid in crab meat pine process,
Make crab class anaphylactogen that enzyme process cross-linking reaction occur in conjunction with boiling and baking etc., provide a kind of simple process rationally, strong operability,
The hypoallergenic crab meat pine processing method easily accomplished scale production, the crab meat pine that this method is prepared is full of nutrition, taste is fresh
It is beautiful, convenient, sensitization is low.
It is an advantage of the invention that：In hypoallergenic crab meat pine process of manufacture, using polyphenol oxidase and caffeic acid
Immersion treatment in short-term is carried out to crab meat, largely maintains it in conjunction with processing technologies, the crab meat pine such as boiling and baking
Peculiar flavour and nutrition, while making crab meat anaphylactogen that enzyme process cross-linking reaction occur and reducing sensitization；With it is easy to operate,
The features such as at low cost, suitable for large-scale production.
Detailed description of the invention
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 spectrum that crab meat pine thick leach protein is digested through in-vitro simulated gastric juice (pepsin)；
Fig. 4 is Western-blotting points that crab meat pine thick leach protein is digested through in-vitro simulated gastric juice (pepsin)
Analysis；
Fig. 5 is the Dot-blotting analysis that crab meat pine thick leach protein is digested through in-vitro simulated gastric juice (pepsin)；
Fig. 6 be crab meat pine thick leach protein simulate digestion product inhibition elisa assay (1, it is untreated；2, enzyme process crosslinking
Processing).
Specific embodiment
Embodiment 1：The processing method of hypoallergenic crab meat pine
A kind of processing method of hypoallergenic crab meat pine, it includes the following steps：
(1) pre-treatment：With clear water clean crab body appearance appended by silt and dirt, remove crab lid shell, with stainless steel pocket knife
The crab gill, abdomen navel are removed, then is cleaned up crab body with ice water, sub-material is carried out with special stainless steel ware and picks meat；
(2) it impregnates：The crab meat of step (1) is put into baste and is impregnated；
(3) it cooks：The crab meat boiling that step (2) was impregnated makes baste be in boiling, baste is boiled with small fire
It is dry；
(4) primary baking：The crab meat that step (3) obtains is put into preheated baking box, be baked to it is fifty percent dry, it is spare；
(5) it tears up：The crab meat that step (4) obtains is put into shredder to tear up, it is spare；
(6) pine is fried：The crab meat that step (5) obtains is put into the frying pan that vegetable oil is added, small fire, which fries pine to crab meat, becomes pine
It dissipates uniform；
(7) secondary baking：The crab meat that step (6) obtains is unclasped into preheated baking box, crab meat is dry；
(8) it packs：Dried crab meat pine is sterilized, pack, finished product.
Embodiment 2：The in-vitro simulated Gastric juice digestion of hypoallergenic crab meat pine thick leach protein
(1) preparation of crab meat pine thick leach protein.Take crab meat pine finished product in the ice-cold 0.5mol/L NaCl of 4 times of volumes (v/w)
Tris-HCl buffer (20mmol/L, pH 8.0) in, carry out tissue mashing, be repeated 5 times, be centrifuged (12000g, 20min, 4
DEG C), supernatant is crab meat pine thick leach protein.
(2) the in-vitro simulated Gastric juice digestion of thick leach protein.Referring to the method for the in-vitro simulated Gastric juice digestion of United States Pharmacopeia, use
Porcine pepsin carries out simulate the gastric juice digestion experiment, and pepsin enzyme activity used is 109U/mg albumen.It is simulated using 1mL
The ratio of gastric juice (NaCl containing 50mmol/L, pH 1.2) reaction system, pepsin and crab meat pine crude extract is 1: 4000 (w/
W), the final concentration of 3mg/mL of crude extract in reaction solution.Vibrate and reacted in 37 DEG C of water-baths, respectively 0,1,5,10,15,
30,100 μ L reaction solutions are taken out when 60,90min, and 30 μ L terminate liquid (200mmol/L Na are added immediately2CO3Solution) it is uniformly mixed
To terminate reaction, and ice bath is wait take.Wherein 0min be terminate liquid is first added to the simulate the gastric juice containing pepsin, then plus
Enter substrate；Control reaction is not add the reaction of protease, remaining condition is constant.
(3) electrophoresis detection of digestion product and Western-blotting analysis.Using dodecyl sodium sulfate-polypropylene
Acrylamide gel electricity (SDS-PAGE) carries out protein electrophoresis to postdigestive product.12%SDS-PAGE is prepared, by SDSization
Simulate the gastric juice digestion 10 μ L loading of sample carry out electrophoresis.Gel is dyed with coomassie brilliant blue R_250 dyeing liquor, decoloration
It is taken pictures afterwards with gel imager.It is analyzed, will be passed through by the sample of SDS-PAGE separation using Western-blotting
Half dry type electrotransfer device is transferred on nitrocellulose filter, uses rabbit-anti mud crab arginine kinase polyclonal antibody as primary antibody,
The goat anti-rabbit igg antibody of horseradish peroxidase-labeled is developed the color as secondary antibody with ECL developing solution, using chemiluminescence at
It takes pictures as system carries out colour developing.SDS-PAGE testing result shows that compared with the control group, enzyme process crosslinking Treatment group forms obviously
Macromolecular product, macromolecular substances after pepsin digestion still exist.It is aobvious that Western-blotting analyzes result
Show, compared with untreated fish group, the IgG of the crab meat pine thick leach protein (arginine kinase) of enzyme process crosslinking Treatment group combines activity obvious
It reduces.
(4) the Dot-blotting analysis of digestion product.Using crab meat after Dot-blotting analysis mode Gastric juice digestion
The IgE of loose thick leach protein combines activity, and the direct point sample of protein sample is diluted with 1% defatted milk on nitrocellulose filter film
Crab class allergic patients sera (1: 4) is primary antibody, and the sheep anti human IgE of horseradish peroxidase-labeled is secondary antibody, using ECL as colour developing
Liquid develops the color and takes pictures.Dot-blotting testing result is shown, compared with untreated fish group, the crab meat pine of enzyme process crosslinking Treatment group
The IgE combination activity of thick leach protein is substantially reduced.
Embodiment 3：The inhibition elisa assay of crab class anaphylactogen (arginine kinase) digestion product
(1) it is coated with and closes.The diluted crab meat pine thick leach protein of coating buffer is coated with 96 hole elisa Plates, volume is 100 μ L/
Hole (every hole coating protein amount is 200ng), is sealed in 4 DEG C of incubation 16h.Then incline liquid in hole, pats dry, is cleaned with TBST
300 holes μ L/, 5 times repeatedly.Liquid in plate is patted dry, the closing of 5% defatted milk, 300 holes μ L/, 37 DEG C of incubation 1.5h are added.
(2) serum is reacted with pre- incubate of inhibitor.In addition crab class autopath's blood on another piece of not coated ELISA Plate
It (is diluted with 1% defatted milk 1: 2,30 holes μ L/) clearly, (the diluted crab meat of 1% defatted milk 1: 10 slightly mentions with the inhibitor of equivalent respectively
The digestion product of albumen is followed successively by pepsin, trypsase, chymotrypsin and digests the product after 1h, 4h, 4h respectively；
Indigested crab meat pine thick leach protein is as a control group) mixing after in 37 DEG C in advance incubate reaction 2.5h.
(3) it is incubated for and develops the color.Defatted milk inclines in ELISA Plate after step (1) is incubated for, is cleaned 5 times with TBST；Then
50 hole μ L/ of mixed liquor after step (2) reaction is added continues to be incubated for 1.5h in 37 DEG C；Incline and liquid and wash, horseradish mistake is added
The sheep anti human IgE secondary antibody (1 of oxide enzyme label:2000) 100 hole μ L/, 37 DEG C of incubation 1.5h；Incline liquid and clean after, add
Entering 3,3', 5,5'- tetramethyl benzidine developing solution, 100 hole μ L/, 37 DEG C of incubation 20min are terminated with 2mol/L sulfuric acid and are reacted,
Light absorption value measurement is carried out with microplate reader under 450nm wavelength.Inhibiting rate calculates：Inhibiting rate (%)=(X-Y) ÷ (X-Z) × 100,
Middle X is that allergic patients sera does not have the light absorption value of inhibiting, and Y and Z are positive serum and negative serum and different dilutions respectively
Light absorption value after the inhibitor competition incubation of gradient.Inhibition elisa assay the results show that compared with untreated fish group, hand over by enzyme process
The IgE combination activity of connection processing group crab meat pine is decreased obviously.
Key of the invention is solve the problems, such as not reducing crab meat sensitization in traditional crab meat pine process, this
Invention carries out immersion treatment in short-term, knot to crab meat in crab meat pine process of manufacture, using polyphenol oxidase and caffeic acid
Closing boiling and baking etc. makes crab class anaphylactogen that enzyme process cross-linking reaction occur, and is keeping the same of the distinctive flavor of crab meat and nutrition
When, hence it is evident that reduce the sensitization of crab meat.For producing hypoallergenic crab based food, the present invention have it is easy to operate, at
This low, easy the features such as accomplishing scale production.
Claims (9)
1. a kind of processing method of hypoallergenic crab meat pine, it is characterised in that include the following steps：
1) silt and dirt appended by crab body appearance are cleaned, crab lid shell, the crab gill, abdomen navel is removed, crab body is cleaned up into rear sub-material
Pick meat；
2) crab meat for obtaining step 1), which is put into baste, impregnates；The raw material group of the baste by mass percentage becomes：
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；
3) the crab meat boiling for impregnating step 2) makes baste be in fluidized state with small fire, until baste is boiled dry；
4) crab meat for obtaining step 3) is baked to fifty percent dry, spare；
5) crab meat for obtaining step 4) is torn up, spare；
6) crab meat for obtaining step 5) is put into the frying pan that vegetable oil is added, and small fire, which fries pine to crab meat, becomes loose uniform；
7) crab meat for obtaining step 6) is unclasped into preheated baking box baking, and crab meat is loose dry；
8) dried crab meat pine is sterilized, pack, finished product.
2. a kind of processing method of hypoallergenic crab meat pine as described in claim 1, it is characterised in that in step 1), remove crab
The gill, abdomen navel are to remove the crab gill, abdomen navel with stainless steel pocket knife.
3. a kind of processing method of hypoallergenic crab meat pine as described in claim 1, it is characterised in that described to incite somebody to action in step 1)
It is to be cleaned up crab body with ice water that crab body, which cleans up,.
4. a kind of processing method of hypoallergenic crab meat pine as described in claim 1, it is characterised in that in step 2), the sugar
Using sucrose；The wine uses yellow rice wine.
5. a kind of processing method of hypoallergenic crab meat pine as described in claim 1, it is characterised in that in step 2), the crab
The mass ratio of meat and baste is 1: (1.5~2.5)；The condition of the immersion is in 10 DEG C or less 1~2h of immersion.
6. a kind of processing method of hypoallergenic crab meat pine as described in claim 1, it is characterised in that in step 4), the baking
Roasting toasted in preheated baking box, and the temperature of baking is 90~110 DEG C, and being baked to moisture, content is by mass percentage
40%~60%.
7. a kind of processing method of hypoallergenic crab meat pine as described in claim 1, it is characterised in that described to tear in step 5)
Broken is to be put into shredder to tear up.
8. a kind of processing method of hypoallergenic crab meat pine as described in claim 1, it is characterised in that in step 6), the plant
The additive amount of object oil is the 0.8%~1.2% of crab meat by mass percentage.
9. a kind of processing method of hypoallergenic crab meat pine as described in claim 1, it is characterised in that in step 7), the baking
Roasting temperature be 50~80 DEG C, by crab meat it is loose it is dry to moisture by mass percentage content be 15%~20%.
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| CN108013390A (en) * | 2017-12-31 | 2018-05-11 | 舟山市常青海洋食品有限公司 | A kind of preparation method of swimming crab canned food |
| CN108497338A (en) * | 2018-04-08 | 2018-09-07 | 合肥学院 | Method for making high-calcium dried chicken floss |
| 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 |
| CN109221985A (en) * | 2018-09-14 | 2019-01-18 | 集美大学 | A kind of preparation method of low irritability dried oyster |
| CN109221973A (en) * | 2018-09-14 | 2019-01-18 | 集美大学 | A kind of preparation method of low irritability dried fish |
| CN109221982A (en) * | 2018-09-14 | 2019-01-18 | 集美大学 | A kind of low irritability crab processing method based on key amino acid directed modification |
| 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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| CN105192760A (en) * | 2015-08-03 | 2015-12-30 | 浙江海洋学院 | Industrial production method for swimming crab dried meat floss |
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