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Method for preparing hypoallergenic dried fish by using fish bone element

A kind of fish bone, hypoallergenic technology, applied in the field of fish food processing, can solve the problems of unable to meet the needs of fish allergy customers, easy to cause allergies, high allergenicity of dried fish, etc., to promote bonding, reduce toughness, reduce allergic reactions Sensitivity effect

Inactive Publication Date: 2013-01-02
SHANDONG CHANGHUA IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fish food is an important way for humans to obtain high-quality protein, but at the same time, fish products are also the third food among the eight food allergens. The reason for their allergies is that fish has a large number of heterologous antigen proteins, which are prone to cause allergies
The main xenoantigen protein that forms allergens in fish is parvalbumin, also known as parvalbumin, with a molecular weight of about 12 kDa and an isoelectric point of about 4.5. It is a relatively stable calcium-binding protein that is resistant to heat and chemical denaturation. And common proteolytic enzymes are relatively stable, that is to say, according to the general dried fish processing method, these allergenic proteins cannot be removed or degraded, resulting in the high allergenicity of the final dried fish, which cannot meet the needs of customers who are allergic to fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1, grass carp meat 1kg, processing steps are as follows:

[0034] (1) Fish raw material selection and primary processing: including descaling, dissection, cleaning and segmentation.

[0035] (2) Desensitization treatment: take 5g each of Du Heng, magnolia, Sophora japonica, and cassia bark, mix them with water, boil for 1 hour, filter, soak the fish in the filtrate for 8 hours, the temperature of the filtrate is 35°C, take out the fish, soak in water for 20 minutes, remove and drain;

[0036] (3) Pickling: pickle the fish in step 2 with salt for 10 hours, rinse with running water, remove and drain; wherein, the salt content is 15% of the weight of the fish;

[0037] (4) Seasoning: mix the fish meat taken out in step 3 with 1% hypoallergenic fish bone by weight of the fish meat, keep the temperature at 30°C, and the pressure at 0.35 MPa, and perform seasoning treatment;

[0038] (5) Natural drying method under normal pressure and temperature. After drying, th...

Embodiment 2

[0039] Embodiment 2, horse noodle fish meat 1kg, processing steps are as follows:

[0040] (1) Fish raw material selection and primary processing;

[0041] (2) Desensitization treatment: Take 10g of Duheng, 10g of magnolia, 5g of Sophora japonica, and 10g of cassia bark, mix them, boil them in water for 2 hours, filter, soak the fish in the filtrate for 4 hours, and keep the temperature of the filtrate at 20°C, take out the fish and soak them in water for 40 minutes, remove Drain;

[0042] (3) Pickling: pickle the fish in step 2 with salt for 6 hours, rinse with running water, remove and drain; wherein, the salt content is 8% of the weight of the fish;

[0043] (4) Seasoning: Mix the fish meat taken out in step 3 with 3% fish bone by weight of the fish meat, keep the temperature at 40°C, and the pressure at 0.25 MPa, and perform seasoning treatment;

[0044] (5) Dry under reduced pressure at 20°C.

Embodiment 3

[0045] Embodiment 3, silver carp fish meat 1kg, processing steps are as follows:

[0046] (1) Fish raw material selection and primary processing;

[0047] (2) Desensitization treatment: Mix 8 grams each of Duheng, magnolia, Sophora japonica, and cinnamon, boil in water for 1.5 hours, filter, soak the fish in the filtrate for 6 hours, the filtrate temperature is 30°C, take out the fish and soak in water for 30 minutes, remove Drain;

[0048] (3) Pickling: pickle the fish in step 2 with salt for 8 hours, rinse with running water, remove and drain; wherein, the salt content is 12% of the weight of the fish;

[0049] (4) Seasoning: Mix the fish meat taken out in step 3 with 2% fish bone by weight of the fish meat, keep the temperature at 35°C, and the pressure at 0.3MPa, and perform seasoning treatment;

[0050] (5) Dry in a drying room under normal pressure.

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Abstract

The invention discloses a method for preparing hypoallergenic dried fish by using fish bone element. The method is characterized in comprising the steps that: (1) fish raw materials are selected and are pretreated; (2) a desensitization treatment is carried out, wherein forbes wildginger herb, biod magnolia flower bud, Japanese pogodatree flower, and cinnamon are mixed and are decocted by using water for 1-2h; the obtained material is filtered; an obtained filtrate is used for soaking fish for 4-8h; the fish is fetched and is soaked by using clear water for 20-40min; the fish is fetched; and water is removed by dipping; (3) preservation is carried out, wherein the fish obtained in the step 2 is preserved by using edible salt for 6-10h and is washed by using running water; the fish is fetched; and water is removed by dipping; (4) flavoring is carried out, wherein fish obtained in the step 3 is well mixed with fish bone element; and a flavoring treatment is carried out with a temperature maintained at 30-40 DEG C and a pressure maintained at 0.25-0.35 MPa; and (5) the fish is dried. Compared with prior arts, a finished product provided by the invention is hypoallergenic, and has a maintained rich taste.

Description

technical field [0001] The invention relates to the field of fish food processing, in particular to a method for preparing low-allergenic dried fish using fish bone. Background technique [0002] Dried fish refers to fish products made from fresh fish after treatment, seasoning, baking, rolling and loosening. Snack foods. Dried fish, as a non-staple food of fish, can solve the defects of preservation, processing and new product development caused by the continuous and rapid growth of aquaculture industry. The currently widely used processing technology is raw material selection → raw material processing → pickling → cleaning → drying → cutting into sections → seasoning → metering packaging → vacuum sealing → sterilization → heat preservation → packaging → storage, as in the sixth issue of 2004 "Dried Drunken Fish Technology disclosed in "Processing Technology". [0003] Fish food is an important way for humans to obtain high-quality protein, but at the same time, fish pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 刘波孙晓莲
Owner SHANDONG CHANGHUA IND DEV
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