CN107897764A - The processing method of the shrimp pine of hypoallergenic - Google Patents
The processing method of the shrimp pine of hypoallergenic Download PDFInfo
- Publication number
- CN107897764A CN107897764A CN201711088114.6A CN201711088114A CN107897764A CN 107897764 A CN107897764 A CN 107897764A CN 201711088114 A CN201711088114 A CN 201711088114A CN 107897764 A CN107897764 A CN 107897764A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- hypoallergenic
- baste
- pine
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000238557 Decapoda Species 0.000 title claims abstract description 105
- 235000008331 Pinus X rigitaeda Nutrition 0.000 title claims abstract description 27
- 235000011613 Pinus brutia Nutrition 0.000 title claims abstract description 27
- 241000018646 Pinus brutia Species 0.000 title claims abstract description 27
- 230000000774 hypoallergenic effect Effects 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 11
- 241000234282 Allium Species 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 229940029982 garlic powder Drugs 0.000 claims abstract description 11
- 239000007921 spray Substances 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims abstract description 6
- 241000143060 Americamysis bahia Species 0.000 claims abstract 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 claims description 14
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 claims description 7
- 102000030523 Catechol oxidase Human genes 0.000 claims description 7
- 108010031396 Catechol oxidase Proteins 0.000 claims description 7
- 229940074360 caffeic acid Drugs 0.000 claims description 7
- 235000004883 caffeic acid Nutrition 0.000 claims description 7
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 241000628997 Flos Species 0.000 abstract description 4
- 235000015177 dried meat Nutrition 0.000 abstract description 4
- 235000015277 pork Nutrition 0.000 abstract 3
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 239000006227 byproduct Substances 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 238000011027 product recovery Methods 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 4
- 206010020751 Hypersensitivity Diseases 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 206010070834 Sensitisation Diseases 0.000 description 2
- 208000026935 allergic disease Diseases 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008313 sensitization Effects 0.000 description 2
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 230000036783 anaphylactic response Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 201000004551 shrimp allergy Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of processing method of the shrimp pine of hypoallergenic, it comprises the following steps：The first step, remove shrimp shell collection shrimp, shrimp is placed in baste immersion, take out and be placed in water proof steamer after 30~40min, one layer of baste is sprayed to shrimp surface, shrimp must be cooked by being heated to 30~40min of boiling water boiling, spray a baste to the shrimp surface every 10min during cooking；Shrimp after cooking, is placed in oven for baking to fifty percent dry by second step, is taken out cooled to room temperature, is then torn up along meat texture, obtain shrimp end, shrimp end and mushroom end, garlic powder, onion end are placed in cooking machine and are crushed, obtains crushed material；3rd step, by the crushed material be placed in small fire fried dry in frying pan, up to hypoallergenic shrimp pine.The present invention does cutification gruel by the way that pork pork skin and tendons of beef, mutton or pork by-product recovery are utilized, and as the additive of dried meat floss, substantially improves the quality of dried meat floss.
Description
Technical field
The present invention relates to food processing technology field.A kind of it is more particularly related to shrimp pine of hypoallergenic
Processing method.
Background technology
Shrimp is liked due to its delicious flavour, convenient be subject to people.But there are anaphylactogen, allergy in shrimp
Crowd can produce corresponding allergic reaction after eating, and influence food security and health.Dried meat floss can be kept longer by shrimp
Time, but the problem of bring shrimp allergy at the same time, the shrimp of hypoallergenic is made is the one big of urgent need to resolve to shrimp processing
Problem.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of processing method of the shrimp pine of hypoallergenic, it is by passing through shrimp
Pre-treatment is crossed, so as to reduce the anaphylaxis material of shrimp pine, meets the demand of consumer's prawn dried meat floss of prawn allergy.
In order to realize these purposes and further advantage according to the present invention, there is provided a kind of shrimp pine of hypoallergenic adds
Work method, it comprises the following steps：
Silt and dirt appended by the first step, the external table of clean shrimp, remove shrimp shell and collect shrimp, shrimp is placed in baste
Soak, take out and be placed in water proof steamer after 30~40min, spray one layer of baste to shrimp surface, be heated to boiling water boiling
30~40min must cook shrimp, spray a baste to the shrimp surface every 10min during cooking；
Shrimp after cooking, is placed in oven for baking to fifty percent dry by second step, is taken out cooled to room temperature, must be baked
Shrimp, baking shrimp is torn up along meat texture, obtains shrimp end, and shrimp end and mushroom end, garlic powder, onion end are placed in material
Crushed in reason machine, obtain crushed material；
3rd step, by the crushed material be placed in small fire fried dry in frying pan, up to hypoallergenic shrimp pine.
Preferably, the processing method of the shrimp pine of the hypoallergenic, the shrimp end, mushroom end, garlic powder, ocean
The weight ratio of green onion end is 1: 0.1: 0.2: 0.3.
Preferably, the processing method of the shrimp pine of the hypoallergenic, the baste include following parts by weight
Raw material：0.1~0.3 part of salt, 0.3~0.5 part of sugar, 0.8~1.2 part of wine, 0.8~1.2 part of soy sauce, 0.8~
1.2 parts of sesame oil, 0.4~0.6 part of ginger, 0.3~0.5 part of polyphenol oxidase, 0.002~0.004 part of caffeic acid and
10~20 parts of water.
The beneficial effects of the invention are as follows：
The present invention by the way that shrimp is soaked in short-term in polyphenol oxidase and caffeic acid in shrimp pine process,
Make shrimps anaphylactogen that enzyme process cross-linking reaction occur with reference to boiling and baking etc., and a kind of technique advantages of simple, operability are provided
By force, the hypoallergenic shrimp pine processing method easily accomplished scale production, shrimp pine that this method is prepared is full of nutrition, taste
It is delicious, convenient, sensitization is low.
Embodiment
The present invention is described in further detail for example below, to make those skilled in the art with reference to specification word
It can implement according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or its combination.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<Embodiment 1>
The present invention provides a kind of processing method of the shrimp pine of hypoallergenic, it comprises the following steps：
Silt and dirt appended by the first step, the external table of clean shrimp, remove shrimp shell and collect shrimp, shrimp is placed in baste
Soak, take out and be placed in water proof steamer after 30min, spray one layer of baste to shrimp surface, be heated to boiling water boiling 30min
Shrimp must be cooked, sprays a baste to the shrimp surface every 10min during cooking；
Wherein, the baste includes the raw material of following parts by weight：0.1 part of salt, 0.3 part of sugar, 0.8 part
Wine, 0.8 part of soy sauce, 0.8 part of sesame oil, 0.4 part of ginger, 0.3 part of polyphenol oxidase, 0.002 part of caffeic acid and 10
The water of part；
Shrimp after cooking, is placed in oven for baking to fifty percent dry by second step, is taken out cooled to room temperature, must be baked
Shrimp, baking shrimp is torn up along meat texture, obtains shrimp end, and shrimp end and mushroom end, garlic powder, onion end are placed in material
Crushed in reason machine, obtain crushed material；The shrimp end, mushroom end, garlic powder, the weight ratio at onion end are 1: 0.1: 0.2: 0.3
3rd step, by the crushed material be placed in small fire fried dry in frying pan, up to hypoallergenic shrimp pine.
<Embodiment 2>
The present invention provides a kind of processing method of the shrimp pine of hypoallergenic, it comprises the following steps：
Silt and dirt appended by the first step, the external table of clean shrimp, remove shrimp shell and collect shrimp, shrimp is placed in baste
Soak, take out and be placed in water proof steamer after 40min, spray one layer of baste to shrimp surface, be heated to boiling water boiling 40min
Shrimp must be cooked, sprays a baste to the shrimp surface every 10min during cooking；
Wherein, the baste includes the raw material of following parts by weight：0.3 part of salt, 0.5 part of sugar, 1.2 parts
Wine, 1.2 parts of soy sauce, 1.2 parts of sesame oil, 0.6 part of ginger, 0.5 part of polyphenol oxidase, 0.004 part of caffeic acid and 20
The water of part；
Shrimp after cooking, is placed in oven for baking to fifty percent dry by second step, is taken out cooled to room temperature, must be baked
Shrimp, baking shrimp is torn up along meat texture, obtains shrimp end, and shrimp end and mushroom end, garlic powder, onion end are placed in material
Crushed in reason machine, obtain crushed material；The shrimp end, mushroom end, garlic powder, the weight ratio at onion end are 1: 0.1: 0.2: 0.3
3rd step, by the crushed material be placed in small fire fried dry in frying pan, up to hypoallergenic shrimp pine.
<Embodiment 3>
The present invention provides a kind of processing method of the shrimp pine of hypoallergenic, it comprises the following steps：
Silt and dirt appended by the first step, the external table of clean shrimp, remove shrimp shell and collect shrimp, shrimp is placed in baste
Soak, take out and be placed in water proof steamer after 35min, spray one layer of baste to shrimp surface, be heated to boiling water boiling 35min
Shrimp must be cooked, sprays a baste to the shrimp surface every 10min during cooking；
Wherein, the baste includes the raw material of following parts by weight：0.2 part of salt, 0.4 part of sugar, 1.0 parts
Wine, 1.0 parts of soy sauce, 1.0 parts of sesame oil, 0.5 part of ginger, 0.4 part of polyphenol oxidase, 0.003 part of caffeic acid and 15
The water of part；
Shrimp after cooking, is placed in oven for baking to fifty percent dry by second step, is taken out cooled to room temperature, must be baked
Shrimp, baking shrimp is torn up along meat texture, obtains shrimp end, and shrimp end and mushroom end, garlic powder, onion end are placed in material
Crushed in reason machine, obtain crushed material；The shrimp end, mushroom end, garlic powder, the weight ratio at onion end are 1: 0.1: 0.2: 0.3
3rd step, by the crushed material be placed in small fire fried dry in frying pan, up to hypoallergenic shrimp pine.
The present invention by the way that shrimp is soaked in short-term in polyphenol oxidase and caffeic acid in shrimp pine process,
Make shrimps anaphylactogen that enzyme process cross-linking reaction occur with reference to boiling and baking etc., and a kind of technique advantages of simple, operability are provided
By force, the hypoallergenic shrimp pine processing method easily accomplished scale production, shrimp pine that this method is prepared is full of nutrition, taste
It is delicious, convenient, sensitization is low.
Claims (3)
1. the processing method of the shrimp pine of a kind of hypoallergenic, it is characterised in that it comprises the following steps：
Silt and dirt appended by the first step, the external table of clean shrimp, remove shrimp shell and collect shrimp, and shrimp is placed in baste leaching
Steep, take out and be placed in water proof steamer after 30~40min, spray one layer of baste to shrimp surface, be heated to boiling water boiling 30
~40min must cook shrimp, spray a baste to the shrimp surface every 10min during cooking；
Shrimp after cooking, is placed in oven for baking to fifty percent dry by second step, is taken out cooled to room temperature, must be baked shrimp
Meat, baking shrimp is torn up along meat texture, obtains shrimp end, and shrimp end and mushroom end, garlic powder, onion end are placed in cooking
Crushed in machine, obtain crushed material；
3rd step, by the crushed material be placed in small fire fried dry in frying pan, up to hypoallergenic shrimp pine.
2. the processing method of the shrimp pine of hypoallergenic as claimed in claim 1, it is characterised in that the shrimp end, mushroom
End, garlic powder, the weight ratio at onion end are 1: 0.1: 0.2: 0.3.
3. the processing method of the shrimp pine of hypoallergenic as claimed in claim 2, it is characterised in that the baste include with
The raw material of lower parts by weight：0.1~0.3 part of salt, 0.3~0.5 part of sugar, 0.8~1.2 part of wine, 0.8~1.2 part
Soy sauce, 0.8~1.2 part of sesame oil, 0.4~0.6 part of ginger, 0.3~0.5 part of polyphenol oxidase, 0.002~0.004 part
Caffeic acid and 10~20 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711088114.6A CN107897764A (en) | 2017-11-07 | 2017-11-07 | The processing method of the shrimp pine of hypoallergenic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711088114.6A CN107897764A (en) | 2017-11-07 | 2017-11-07 | The processing method of the shrimp pine of hypoallergenic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897764A true CN107897764A (en) | 2018-04-13 |
Family
ID=61842663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711088114.6A Pending CN107897764A (en) | 2017-11-07 | 2017-11-07 | The processing method of the shrimp pine of hypoallergenic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897764A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938241A (en) * | 2019-03-01 | 2019-06-28 | 淮阴工学院 | The processing method for reducing allergenicity in cray food |
-
2017
- 2017-11-07 CN CN201711088114.6A patent/CN107897764A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938241A (en) * | 2019-03-01 | 2019-06-28 | 淮阴工学院 | The processing method for reducing allergenicity in cray food |
| CN109938241B (en) * | 2019-03-01 | 2022-03-18 | 淮阴工学院 | Processing method for reducing allergenicity in crayfish food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180413 |