Leveraging the unique fermentation techniques and microbial resources of the Sichuan–Chongqing region, this research focuses on the development of low-allergenicity dairy and egg-based products. By screening specific probiotic strains generated during fermentation, allergenic proteins in dairy and egg products can be effectively degraded, thereby reducing the risk of allergic reactions. A murine allergy model is used to further elucidate the underlying mechanisms by which probiotics and fermentation intervene in food allergy.