Low-sensitization and high-elasticity mashed shrimp and preparation method thereof

A production method, shrimp slippery technology, applied in food science and other fields, can solve problems such as allergic reactions of allergic patients, and achieve the effects of avoiding food quality degradation, good stability, and smooth taste

Active Publication Date: 2022-04-08
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Shrimp slip is a delicious and nutritious shrimp paste product, which is very popular among consumers. However, since shrimp slip contains shrimp ingredients, it can also cause allergic reactions in allergic patients; the taste of shrimp slip is an important factor affecting its quality

Method used

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  • Low-sensitization and high-elasticity mashed shrimp and preparation method thereof
  • Low-sensitization and high-elasticity mashed shrimp and preparation method thereof
  • Low-sensitization and high-elasticity mashed shrimp and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for making shrimp slippery, comprising the following steps:

[0027] Put the 0.8% (w / w) trehalose solution into a dielectric barrier plasma processing equipment (Shenzhen Youpulai Plasma Technology Co., Ltd., CP-5602; the same below) for 10 minutes (voltage 50kV, current 1mA), and prepare The antisensitizing solution was placed in the refrigerator to cool down to 4°C. Wash the shrimp, remove the head, remove the shell, remove the shrimp line, and get the shrimp, mix the shrimp with the desensitization liquid according to the mass volume ratio of 2:1, put it into the meat grinder and stir 3 times (30s each time, stop for 3min ) to prepare shrimp homogenate. The prepared shrimp homogenate was subjected to ultrasonic treatment (300w, 30kHz, 30s), and a sizing solution containing 30% (w / w) starch and 0.3% (w / w) ascorbic acid was added according to the mass ratio of 3:1, and put into Stir in the meat grinder for 3 times (30 seconds each time, stop for 1 minute) to...

Embodiment 2

[0029] A method for making shrimp slippery, comprising the following steps:

[0030] Put the 1.2% (w / w) trehalose solution in a dielectric barrier plasma processing equipment for 20 minutes (voltage 50kV, current 1mA), and put the prepared desensitizing solution in a refrigerator to cool down to 4°C. Wash the shrimp, remove the head, remove the shell, remove the shrimp line, and get the shrimp, mix the shrimp with the desensitization liquid according to the mass volume ratio of 2:1, put it into the meat grinder and stir 3 times (30s each time, stop for 3min ) to prepare shrimp homogenate. The prepared shrimp homogenate was subjected to ultrasonic treatment (500w, 40kHz, 60s), and a sizing solution containing 40% (w / w) starch and 0.5% (w / w) ascorbic acid was added according to the mass ratio of 3:1. Stir in the meat grinder for 3 times (30 seconds each time, stop for 1 minute) to obtain shrimp paste, and knead the shrimp paste into a shape, which is hypoallergenic and highly e...

Embodiment 3

[0032] 1) By indirect ELISA, compare the difference between the general shrimp slip and the hypoallergenic shrimp slip obtained in Example 1;

[0033] The preparation method of the general shrimp slip is the same as that of Example 1, but its desensitizing solution lacks the step of dielectric barrier plasma processing;

[0034] Specific steps are as follows:

[0035] (1) Sample pretreatment: Take an appropriate amount of shrimp slip, add low-temperature PBS solution, use a tissue homogenizer to homogenize, let stand on ice for five minutes, and centrifuge for 10 minutes under a centrifugal force of 1500g, discard the precipitate, and adjust the concentration to 10μg / mL.

[0036] (2) Indirect ELISA: Fix the processed samples on a solid phase carrier, combine with the serum of patients with shrimp allergy, and then bind the serum of patients with shrimp allergy through HRP-labeled goat anti-human secondary antibody, and finally add the bottom substance, a color reaction occu...

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Abstract

The invention discloses a low-sensitization and high-elasticity mashed shrimp and a preparation method thereof, and the method comprises the following steps: adding shrimp meat into a desensitization solution, and mincing to obtain shrimp homogenate; carrying out ultrasonic treatment on the obtained shrimp homogenate, adding a shaping liquid, mincing again to obtain shrimp paste, and kneading and shaping the shrimp paste to obtain shrimp paste; the desensitization liquid is a trehalose solution with the concentration of 0.8-1.2%, and is prepared by treating the trehalose solution through medium barrier plasma processing equipment. According to the method disclosed by the invention, the sensitization protein is treated by adopting an ultrasonic synergistic plasma technology, so that the sensitization of the protein can be efficiently reduced, the reduction of food quality caused by excessive treatment by a single technology can be avoided, and the gel property of the shrimp protein can be enhanced to a certain extent, so that the shrimp protein has a more elastic and refreshing taste.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a hypoallergenic and highly elastic shrimp slip and a preparation method thereof. Background technique [0002] There are several proteins in shrimp meat that can cause allergic reactions in humans, and the main allergenic protein is heat-stable tropomyosin. In order to allow more people to eat nutritious and delicious shrimp products without burden, some hypoallergenic shrimp products have also emerged as the times require. However, there are some deficiencies in the existing preparation methods of hypoallergenic shrimp products, and it is urgent to develop a new type of hypoallergenic shrimp products to satisfy consumers' pursuit of food safety, nutrition and deliciousness. [0003] Plasma technology is an emerging food processing technology. It uses high-voltage ionization to produce some charged high-energy particles and active substances to interact with food. At present, it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/30A23L29/30A23L5/41
Inventor 成军虎李季林孙大文马骥
Owner SOUTH CHINA UNIV OF TECH
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