CN109221337A - A kind of low irritability shrimp arranges the preparation method in hamburger - Google Patents
A kind of low irritability shrimp arranges the preparation method in hamburger Download PDFInfo
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- CN109221337A CN109221337A CN201811107105.1A CN201811107105A CN109221337A CN 109221337 A CN109221337 A CN 109221337A CN 201811107105 A CN201811107105 A CN 201811107105A CN 109221337 A CN109221337 A CN 109221337A
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- shrimp
- hamburger
- arranges
- preparation
- low irritability
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of low irritability shrimp arranges the preparation method in hamburger, is related to hamburger food processing.When preparation, 1) raw material pre-treatment；2) enzyme law catalysis；3) finished product integer.Enzyme law catalysis is combined by heat treatment, can reduce the sensitization of a variety of anaphylactogens in shrimps simultaneously, allotment addition multiple auxiliary materials can be obtained low irritability shrimp and arrange hamburger by simply processing.The sensitization in shrimps food can be significantly reduced in conjunction with enzyme law catalysis by heat treatment, and combines allotment multiple nutritional components, carries out color, nutrition, the collocation of mouthfeel, process innovation, production is reasonable, strong operability.
Description
Technical field
The present invention relates to hamburger food processings, and the preparation method in hamburger is arranged more particularly, to a kind of low irritability shrimp.
Background technique
Food hypersenstivity is global food-safety problem, according to statistics, the whole world be about 2%~5% adult and 5%~
8% children are to food hypersenstivity, and increased trend (Verrill L, Bruns R, Luccioli year by year is presented in all allergies rate
S.Prevalence of self-reported food allergy in U.S.adults:2001,2006,and 2010
[J].Allergy&Asthma Proceedings,2015,36(6):458-467).Clinical data is shown, in Asia food mistake
In quick crowd, there are about the adults of 40% children and 33% to show apparent pruitus, vomiting, heavy breathing to crust group food
Allergic reactions (Lopata A L, the Lehrer S B.New insights into seafood such as asthma, or even shock
allergy.[J].Current Opinion in Allergy&Clinical Immunology,2009,9(3):270)。
Prawn is used as the main Species of Crustacea of China, full of nutrition because of its delicious meat, deep by the majority of consumers'
Like.China is prawn fishing, cultivation, consumption big country, year amount of fishing up to 1,500,000 tons or more, year cultured output can be of about 130
Ten thousand tons or more, account for about 40% (Wu Chen, Lee hole high mountain Chinese prawn industry development status and international competing of prawn whole world cultured output
Strive power Upgrading Countermeasures [J] China Fisheries economy, 2012,30 (02): 83-88), however, prawn is also most important aquatic products allergy
One of food, these all attract scholar both domestic and external and carry out in-depth study to it.Mainly there is common anaphylactogen in prawn
Tropomyosin (Tropomyosin, TM), arginine kinase (Arginine kinase, AK) and myoplasm calbindin
(Sarcoplasmic calcium binding protein, SCP).
Generally, food hypersenstivity can become with lifelong hidden danger if not being controlled, and all have to shrimp allergen
Heat-resisting, resist processing property, common food process are difficult to eliminate its sensitization, research and develop low irritability or produce without sensitization prawn
Product are extremely urgent.In laboratory research, generally pass through heat treatment, enzyme law catalysis, irradiation, Maillard reaction, ultrasonic treatment etc.
Method cuts down the sensitization of allergen protein.Enzyme law catalysis is the amino acid residue and polypeptide chain hair for making protein using enzymatic reagent
Changing, causes the change of its structure, to achieve the purpose that improve protein function characteristic and nutritive peculiarity.But add in food
In industrial and commercial bank's industry, the correlative study that enzyme law catalysis reduces a variety of allergen sensitisations in complicated food substrate simultaneously is rare.
The food enzyme that enzyme law catalysis is often used has transglutaminase (glutamine transferase, TG), mistake
Oxide enzyme, tyrosinase (tyrosinase, Tyr) and laccase etc., wherein peroxidase can be in specific catalytic protein
Tyrosine residue, transform into free radical state, then further polymerization generate dityrosine and trityrosine (Li D,
Cui K.Modified Technology of Food Protein[J].Food&Fermentation Industries,
1999).It is heat-treated the structure of changeable anaphylactogen, exposes more epitopes, increases the contact area of enzyme and albumen, benefit
In enzymatic；The tyrosine residue in allergy Proantigen epitope is further modified in enzymatic, leads to allergen sensitisation reduction.
The present invention combines horseradish peroxidase enzyme catalytic using heat treatment, cooks to shrimp, is suitable for the big rule of industrialization
Mould production, can significantly reduce the sensitization of shrimps.
Summary of the invention
The object of the present invention is to provide the preparation methods that a kind of low irritability shrimp arranges hamburger.
The present invention the following steps are included:
1) raw material pre-treatment；
In step 1), the specific method of the raw material pre-treatment can are as follows: takes fresh or freezing prawn, decladding, shrimp
Line, head and tail, chopping, clear water rinsing drain.
2) enzyme law catalysis；
In step 2), the specific method of the enzyme law catalysis can are as follows: by the shrimp after draining in horseradish peroxidase
Middle immersion achievees the purpose that enzyme process cuts down shrimp sensitization；The proportion of the horseradish peroxidase and shrimp can for 1 ︰ (5~
20), wherein shrimp is calculated by mass, and horseradish peroxidase is in terms of volume；Quality can be used in the horseradish peroxidase
The horseradish peroxidase that percentage concentration is 0.5%~1.5%；The time of the immersion can be 6~10h, and the temperature of immersion can
It is 30~50 DEG C.
3) finished product integer.
In step 3), the specific method of the finished product integer can are as follows: the shrimp after step 2) enzyme law catalysis is admixed egg
Clearly, starch and edible salt, stir evenly, and are placed on masking foil and clap into the uniform disk of thickness, oven baking are put into, by shortening
Shrimp drains into the embryo of hamburger, and adds auxiliary material, sprinkles sauce, obtains instant low irritability shrimp and arranges hamburger；The egg white, starch and food
It can be for ((tomato, romaine lettuce, fire can be used in 2.0~3.0) ︰ (0.5~1.0), the auxiliary material to 1.5~2.5) ︰ with the mass ratio of salt
At least one of leg piece, seaweed, salad etc., dosage by mass percentage can for 0~50%, 0~50%, 0~50%, 0~
10%, 0~5%.
The present invention combines enzyme law catalysis by heat treatment, can reduce a variety of anaphylactogen (such as AK, TM, SCP in shrimps simultaneously
Deng) sensitization, allotment addition multiple auxiliary materials can be obtained low irritability shrimp and arrange hamburger by simply processing.
The present invention has the advantages that combine enzyme law catalysis that can significantly reduce the sensitization in shrimps food by heat treatment,
And allotment multiple nutritional components are combined, color, nutrition, the collocation of mouthfeel are carried out, process innovation, production is reasonable, strong operability.
Detailed description of the invention
Fig. 1 is the SDS-PAGE analysis of the processing of the embodiment of the present invention 4 front and back.In Fig. 1, M is Protein Marker, 1
It is shrimp supernatant after processing for natural crude protein, 2.
Fig. 2 is the Western Bolt analysis of the processing of the embodiment of the present invention 4 front and back.In Fig. 2, M is molecular weight of albumen mark
Standard, 1 is natural A K, and 2 be shrimp AK after processing, and 3 be natural TM, and 4 be shrimp TM after processing, and 5 be natural SCP, and 6 be shrimp after processing
Meat SCP.
Fig. 3 is the Dot Blot analysis of the processing of the embodiment of the present invention 4 front and back.In Fig. 3,1 is natural crude protein, and 2 be to add
Shrimp supernatant after work.
Specific embodiment
The present invention is further illustrated in the following with reference to the drawings and specific embodiments.
The processing method that a kind of low irritability shrimp of embodiment 1 arranges hamburger, it the following steps are included:
(1) raw material pre-treatment: fresh or freezing prawn is taken, peeling, shrimp line, head and tail, chopping, clear water rinses dry
Only, it drains.
(2) enzyme law catalysis: 1 ︰ 5 (W/V) of shrimp drained is impregnated into 10h in 0.5% horseradish peroxidase, impregnates temperature
Degree is 30 DEG C, achievees the purpose that enzyme process cuts down shrimp sensitization.
(3) finished product integer: the shrimp of step (2) enzyme law catalysis is admixed into egg white, starch and edible salt, stirs evenly, puts
It claps on masking foil into the uniform disk of thickness, is put into oven baking.The shrimp of shortening is drained into the embryo of hamburger, and is added western red
The auxiliary materials such as persimmon, romaine lettuce, cucumber, seaweed, sprinkle sauce, obtain instant low sensitization shrimp and arrange hamburger.
The processing method that a kind of low irritability shrimp of embodiment 2 arranges hamburger, it includes the following steps.
(1) raw material pre-treatment: taking fresh or freezing prawn, peeling, shrimp line, head and tail, chopping, and clear water rinsing is done
Only, it drains.
(2) 1 ︰ 10 (W/V) of shrimp drained enzyme law catalysis: is impregnated into 8h, soaking temperature in 1% horseradish peroxidase
It is 37 DEG C, achievees the purpose that enzyme process cuts down shrimp sensitization.
(3) finished product integer: the shrimp of step (2) enzyme law catalysis is admixed into egg white, starch and edible salt, stirs evenly, puts
It claps on masking foil into the uniform disk of thickness, is put into oven baking.The shrimp of shortening is drained into the embryo of hamburger, and is added western red
The auxiliary materials such as persimmon, romaine lettuce, cucumber, seaweed, sprinkle sauce, obtain instant low sensitization shrimp and arrange hamburger.
The processing method that a kind of low irritability shrimp of embodiment 3 arranges hamburger, it includes the following steps.
(1) raw material pre-treatment: taking fresh or freezing prawn, peeling, shrimp line, head and tail, chopping, and clear water rinsing is done
Only.
(2) enzyme law catalysis: 1 ︰ 20 (W/V) of shrimp drained is impregnated into 6h in 1.5% horseradish peroxidase, impregnates temperature
Degree is 45 DEG C, achievees the purpose that enzyme process cuts down shrimp sensitization.
(3) finished product integer: the shrimp of step (2) enzyme law catalysis is admixed into egg white, starch and edible salt, stirs evenly, puts
It claps on masking foil into the uniform disk of thickness, is put into oven baking.The shrimp of shortening is drained into the embryo of hamburger, and is added western red
The auxiliary materials such as persimmon, romaine lettuce, cucumber, seaweed, sprinkle sauce, obtain instant low sensitization shrimp and arrange hamburger.
4 shrimp of embodiment arranges the detection of hamburger sensitization, it includes the following steps.
(1) SDS-PAGE detects the situation of change of albumen before and after the processing
1) make respectively common shrimp arrange hamburger and the present invention gained low irritability shrimp arrange hamburger, add 4 times of (w/v) distilled water,
It is smashed to pieces with tissue mashing machine, is centrifuged (8 000g, 20min) after homogenate, taking supernatant is that shrimp crude extract is spare.
2) SDS-PAGE (polyacrylamide gel electrophoresis) takes supernatant obtained by step 1), with suitable 4 × sds gel
Sample-loading buffer is mixed with the ratio of 3 ︰ 1, in 95 DEG C of heating 10min, carries out electrophoresis after making sample SDSization.Standard protein used
For pre-dyed standard protein and common standard albumen.
(2) using the sensitization variation of Western Blot detection albumen
1) it Protein transfer: after electrophoresis, is cut according to destination protein molecular weight (about 40kDa, 38kDa, 22kDa) range
Cut gel.Gel containing purpose band and nitrocellulose film (NC film) are immersed in 10min in Protein transfer liquid, installation electricity
Transfer device uses NC film for carrier.After the completion of 35min electrotransfer, takes out NC film and be immersed in Ponceaux developing solution, with verifying
Destination protein has successfully been transferred to NC film (showing as being displayed in red band).
2) it closes: NC film is immersed in 5% defatted milk, in closing 1.5h on shaking table.
3) primary antibody is incubated for: incline deblocking liquid, rinses 3 × 5min with TBS-T, is separately added into rabbit-anti AK IgG, rabbit-anti SCP
IgG, rabbit-anti TM IgG polyclonal antibody (1 ︰ 100000) are incubated for 2.5h at room temperature.
4) secondary antibody be incubated for: incline primary antibody, with TBS-T rinse 5 × 5min, use goat-anti rabbit specific IgG (1 ︰ 20000) as
Secondary antibody is incubated for 2.5h at room temperature.
5) ECL develops the color: incline secondary antibody, rinses 7 × 7min with TBS-T, after NC film is reacted 2min in ECL developing solution,
It develops the color and takes pictures.
(3) using the sensitization variation of Dot Blot detection albumen
1) NC film is cut into type, draw square (0.7cm × 0.7cm), each grid selects 3 μ l supernatants, wait NC film dry in the air to
It is seamless；With 5% defatted milk in closing 1.5h on shaking table.
2) primary antibody is incubated for: incline deblocking liquid, rinses 3 × 5min with TBS-T, shrimps allergic patients sera is added at room temperature
It is incubated for 2.5h.
3) secondary antibody be incubated for: incline primary antibody, with TBS-T rinse 5 × 5min, use goat-anti human specific IgE (1 ︰ 20000) as
Secondary antibody is incubated for 2.5h at room temperature.
4) ECL develops the color: incline secondary antibody, rinses 7 × 7min with TBS-T, after NC film is reacted 2min in ECL developing solution,
It develops the color and takes pictures.
(4) interpretation of result: as shown in Figure 1, the shrimp crude protein band after the catalysis of Overheating Treatment desmoenzyme method obviously subtracts
It is few, thus it is speculated that albumen is degraded or is denaturalized in shrimp after processing.As shown in Fig. 2, three kinds of anaphylactogen band intensities after processing
It is obviously reduced, after illustrating enzyme law catalysis, the immune binding ability of AK, SCP, TM are decreased obviously.Fig. 3 is shrimps autopath blood
Clear Dot Blot analysis, the sensitization of shrimp is obviously cut down after discovery processing.
Claims (9)
1. the preparation method that a kind of low irritability shrimp arranges hamburger, it is characterised in that the following steps are included:
1) raw material pre-treatment；
2) enzyme law catalysis；
3) finished product integer.
2. a kind of low irritability shrimp arranges the preparation method in hamburger as described in claim 1, it is characterised in that described in step 1)
Raw material pre-treatment method particularly includes: take fresh or freezing prawn, decladding, shrimp line, head and tail, chopping, clear water rinsing, drip
It is dry.
3. a kind of low irritability shrimp arranges the preparation method in hamburger as described in claim 1, it is characterised in that described in step 2)
Enzyme law catalysis method particularly includes: the shrimp after draining is impregnated in horseradish peroxidase, reaches enzyme process abatement shrimp and causes
The purpose of quick property.
4. a kind of low irritability shrimp arranges the preparation method in hamburger as claimed in claim 3, it is characterised in that the horseradish peroxidating
The proportion of object enzyme and shrimp is 1 ︰ (5~20), and wherein shrimp is calculated by mass, and horseradish peroxidase is in terms of volume.
5. a kind of low irritability shrimp arranges the preparation method in hamburger as claimed in claim 3, it is characterised in that the horseradish peroxidating
Object enzyme use mass percentage concentration for 0.5%~1.5% horseradish peroxidase.
6. a kind of low irritability shrimp arranges the preparation method in hamburger as claimed in claim 3, it is characterised in that the time of the immersion
For 6~10h, the temperature of immersion is 30~50 DEG C.
7. a kind of low irritability shrimp arranges the preparation method in hamburger as described in claim 1, it is characterised in that described in step 3)
Finished product integer method particularly includes: the shrimp after step 2) enzyme law catalysis is admixed into egg white, starch and edible salt, is stirred evenly,
It is placed on masking foil and claps into the uniform disk of thickness, be put into oven baking, the shrimp of shortening is drained into the embryo of hamburger, and adds auxiliary
Material, sprinkles sauce, obtains instant low irritability shrimp and arrange hamburger.
8. a kind of low irritability shrimp arranges the preparation method in hamburger as claimed in claim 7, it is characterised in that the egg white, starch and
The dosage of edible salt is (1.5~2.5) ︰ (2.0~3.0) ︰ (0.5~1.0).
9. a kind of low irritability shrimp arranges the preparation method in hamburger as claimed in claim 7, it is characterised in that the auxiliary material is using west
At least one of red persimmon, romaine lettuce, sliced ham, seaweed, salad, dosage is 0~50%, 0~50%, 0 by mass percentage~
50%, 0~10%, 0~5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811107105.1A CN109221337A (en) | 2018-09-21 | 2018-09-21 | A kind of low irritability shrimp arranges the preparation method in hamburger |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811107105.1A CN109221337A (en) | 2018-09-21 | 2018-09-21 | A kind of low irritability shrimp arranges the preparation method in hamburger |
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| CN201811107105.1A Pending CN109221337A (en) | 2018-09-21 | 2018-09-21 | A kind of low irritability shrimp arranges the preparation method in hamburger |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009236809A (en) * | 2008-03-28 | 2009-10-15 | Itea Inc | Standard allergen for specifying allergen, allergen detecting antibody and its utilization |
| CN103652630A (en) * | 2012-09-24 | 2014-03-26 | 盈丰食品股份有限公司 | Preparation method for hamburger pie with shrimp meat |
| CN106036416A (en) * | 2016-06-21 | 2016-10-26 | 集美大学 | Processing method of bamboo tube seafood steamed rice |
-
2018
- 2018-09-21 CN CN201811107105.1A patent/CN109221337A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009236809A (en) * | 2008-03-28 | 2009-10-15 | Itea Inc | Standard allergen for specifying allergen, allergen detecting antibody and its utilization |
| CN103652630A (en) * | 2012-09-24 | 2014-03-26 | 盈丰食品股份有限公司 | Preparation method for hamburger pie with shrimp meat |
| CN106036416A (en) * | 2016-06-21 | 2016-10-26 | 集美大学 | Processing method of bamboo tube seafood steamed rice |
Non-Patent Citations (3)
| Title |
|---|
| COOKPAD: "日式虾排堡 食谱 做法", 《HTTP://WWW.YESLIB.COM/DETAIL/96489》 * |
| GUANG-YU LIU，等: "Allergenicity and Oral Tolerance of Enzymatic Cross-linked Tropomyosin Evaluated Using Cell and Mouse Models", 《JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY》 * |
| 高永艳等: "南美白对虾主要过敏原原肌球蛋白的低过敏性处理方法研究 ", 《食品与生物技术学报》 * |
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Application publication date: 20190118 |