CN104962447A - Preparation method of functional crab mature vinegar - Google Patents
Preparation method of functional crab mature vinegar Download PDFInfo
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- CN104962447A CN104962447A CN201510348770.XA CN201510348770A CN104962447A CN 104962447 A CN104962447 A CN 104962447A CN 201510348770 A CN201510348770 A CN 201510348770A CN 104962447 A CN104962447 A CN 104962447A
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- crab
- mature vinegar
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- functional crab
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
Abstract
The invention discloses a preparation method of functional crab mature vinegar. The preparation method includes the following steps of extracting active ingredients in crabs; mashing the crabs; and obtaining the functional crab mature vinegar by autolyzing, extraction and filtering. The functional crab mature vinegar has effects of treating knife wounds, empyrosis, cold injury and ulcerative wounds, particularly can be used for treating local blood circulation disturbance caused by cold, tissue cold injuries, swelling and extravasated blood, and facilitates healing of wounds. Compared with common mature vinegar, the functional crab mature vinegar has high effects of improving microcirculation and promoting repairing of cold injury tissues no matter when a user orally takes the functional crab mature vinegar or externally applies the functional crab mature vinegar or simultaneously orally takes the functional crab mature vinegar and externally applies the functional crab mature vinegar.
Description
Technical field
What the present invention relates to crab utilizes technical field, and being specifically related to a kind of take crab as the method that functional mature vinegar prepared by raw material.
Background technology
Crab is the fishery products of natural delicious food, liking very by people.Crab contains rich in protein, fat, carbohydrate, calcium, phosphorus, iron, V
a, V
b1, V
b2, nicotinic acid, crab red pigment, crab oil element etc. nutritive substance, it has good tonic effect to health.Containing more vitamin A in crab, helpful to the angling of skin, crab also has tuberculosis effect, and eating crab has help greatly to rehabilitation lungy, and crab meat has good curative effect for hypertension, arteriosclerosis, cerebral thrombosis, hyperlipidemia and various cancer.But due to the particular tissues structure of crab, be difficult to long term storage, very easily cause sense of taste to lose fresh, tissue change, color and luster changes, even rotten, can not eat.
At present, about the utilization of crab, more is seeks a kind ofly retain the method for its delicate flavour or extract its single-activity composition.Soybean oil, green onion, ginger, crab etc. are utilized as Zhenjiang Gaoguan Food Co., Ltd.'s (Chinese Patent Application No. 201210546917.2) discloses, through boiling the production method preparing a kind of crab oil, the crab oil that the method is produced has extended shelf-life, prevent effective ingredient from too much losing in the course of processing, the delicate flavour of crab can be retained, the crab oil freshness advantages of higher obtained, Binjiang agricultural science and technology company limited of Anhui Province (Chinese Patent Application No. 201410503818.5) discloses and uses capsicum, crab, and multiple spice and food flavouring, through pickling the making method producing crab hot sauce, the crab hot sauce that the method is produced fully can present the fresh fragrant delicious of crab, make people while enjoying crab delicious food, protect its body function from damage from many aspects, add multi-condiment material, the delicious fresh perfume (or spice) of the crab hot sauce prepared, and do not add any sanitas, can preserve for a long time, Guangdong Qiao Feng Industry Co., Ltd (Chinese Patent Application No. 201410690708.4) discloses one with crab shell for raw material, chitin is obtained through concentrated hydrochloric acid and 50% sodium-hydroxide treatment, after chitin is pulverized, hydrochloric acid reflux reaction 4-6h is added under certain condition, after reaction terminates, gac is used to carry out desolventing technology, filter and remove solid impurity, the dehydrated alcohol of 5 times of volumes is added in filtrate, leave standstill after abundant stirring, separate out white precipitate, filter, dry, obtain glucosamine hydrochloride crude product, thick product is again through absolute ethanol washing, prepare the method for glucosamine hydrochloride.This processing method has reduction concentration of hydrochloric acid, and reduce waste reaction solution, the advantage of enhancing productivity, is more suitable for suitability for industrialized production.All there is not the extraction relating to and utilize solvent to crab functional component in above-mentioned patent, do not have the report preparing functional mature vinegar about the active substance utilized in old vinegar extraction crab.
Summary of the invention
The object of the invention is to fill up the blank at present in the functional mature vinegar of application old vinegar extraction crab active fraction preparation, a kind of preparation method of functional mature vinegar is provided.
The present invention is achieved by following technical solution:
A preparation method for the functional mature vinegar of crab, comprises the steps:
(1) crab (preferred raising hypertrophy) is blended, self-dissolving under 50 DEG C ~ 60 DEG C conditions;
(2) crab autolyzate is transferred to completely steeps in wine in cylinder, add mature vinegar, soak 1 ~ 3 day under 30 DEG C of conditions;
(3) extracting solution of step (2) gained is warming up to 80 ~ 90 DEG C, keeps 10 ~ 20 minutes;
(4) collecting by filtration filtrate, obtains the functional mature vinegar of crab.
Further, step (1) described crab blends in process to add water with 1:1 ~ 1:1.5 and blends.
Further, step (1) the described crab self-dissolving time is 1 ~ 3h.
Further, the mature vinegar described in step (2) containing acid for 5%(quality), concentration is 8.5 °, its add-on is 3 ~ 5 times of crab autolyzate quality.
Compared with prior art, tool of the present invention has the following advantages and technique effect:
The present invention fills up the blank at present in the functional mature vinegar of application old vinegar extraction crab active fraction preparation, provides the preparation method of the functional mature vinegar of a kind of crab.Described functional mature vinegar is mainly used in the local blood circulation obstacle for the treatment of because low temperature causes, and organizes frostbite, redness, extravasated blood, and improves microcirculation, promote the reparation of Cryogenic burns wound tissue.Using method can be smears or takes orally.
Embodiment
Below in conjunction with embodiment, specific embodiment of the invention is described further, but enforcement of the present invention and protection are not limited thereto.
Embodiment 1
A preparation method for the functional mature vinegar of crab, comprises the following steps:
(1) crab 200g being raised hypertrophy adds water by 1:1 (w/w) and blends, self-dissolving 3h under 50 DEG C of conditions;
(2) crab autolyzate is transferred to cylinder of steeping in wine completely, adds 1200g and contain the mature vinegar that acid is 5%, concentration is 8.5 °, soak 2 days under 30 DEG C of conditions;
(3) extracting solution of step (2) gained is warming up to 85 DEG C, keeps 15 minutes;
(4) extracting solution of step (3) gained is filtered, collect filtrate, obtain the functional mature vinegar 1# of crab.
Embodiment 2
A preparation method for the functional mature vinegar of crab, comprises the following steps:
(1) crab 200g being raised hypertrophy adds water by 1:1 (w/w) and blends, self-dissolving 3h under 50 DEG C of conditions;
(2) crab autolyzate is transferred to cylinder of steeping in wine completely, adds 1200g and contain the mature vinegar that acid is 5%, concentration is 8.5 °, soak 2.5 days under normal temperature;
(3) extracting solution of step (2) gained is warming up to 90 DEG C, keeps 15 minutes;
(4) extracting solution of step (3) gained is filtered, collect filtrate, obtain the functional mature vinegar 2# of crab.
Embodiment 3
A preparation method for the functional mature vinegar of crab, comprises the following steps:
(1) crab 200g being raised hypertrophy adds water by 1:1.5 (w/w) and blends, self-dissolving 3h under 50 DEG C of conditions;
(2) crab autolyzate is transferred to cylinder of steeping in wine completely, adds 1200g and contain the mature vinegar that acid is 5%, concentration is 8.5 °, soak 3 days under normal temperature;
(3) extracting solution of step (2) gained is warming up to 90 DEG C, keeps 20 minutes;
(4) extracting solution of step (3) gained is filtered, collect filtrate, obtain the functional mature vinegar 3# of crab.
The functional mature vinegar of table 1 is on the impact of Cryogenic burns wound healing
| Product | Use-pattern | Wound healing time (d) |
| Functional mature vinegar 1# | Smear | 8 |
| Functional mature vinegar 2# | Smear | 7 |
| Functional mature vinegar 3# | Smear | 7 |
| Common mature vinegar | Smear | 10 |
| Functional mature vinegar 1# | Oral | 9 |
| Functional mature vinegar 2# | Oral | 8 |
| Functional mature vinegar 3# | Oral | 8 |
| Common mature vinegar | Oral | 10 |
| Functional mature vinegar 1# | Smear+oral | 7 |
| Functional mature vinegar 2# | Smear+oral | 6 |
| Functional mature vinegar 3# | Smear+oral | 5 |
| Common mature vinegar | Smear+oral | 10 |
Functional mature vinegar can be smeared on frostbite wound (every day 2 times) during use, or oral functional mature vinegar (30mL, divided and took for 3 times every day).Table 1 is when comparable same consumption, the correlation data of the functional mature vinegar that the present invention obtained obtains and common mature vinegar effect, from table 1, the more common mature vinegar of the functional mature vinegar of crab has the effect significantly promoting frostbite wound healing, no matter to smear or oral form, all effective, and smear with oral and mode be obviously better than smearing or oral single use-pattern.
Claims (4)
1. a preparation method for the functional mature vinegar of crab, is characterized in that comprising the steps:
(1) crab is blended, self-dissolving under 50 DEG C ~ 60 DEG C conditions;
(2) crab autolyzate is transferred to completely steeps in wine in cylinder, add mature vinegar, soak 1 ~ 3 day under 30 DEG C ~ 40 DEG C conditions, obtain extracting solution;
(3) extracting solution of step (2) gained is warming up to 80 ~ 90 DEG C, keeps 10 ~ 20 minutes;
(4) collecting by filtration filtrate, obtains the functional mature vinegar of crab.
2. preparation method according to claim 1, is characterized in that step (1) described crab blends in process to add water with solid-liquid ratio 1:1 ~ 1:1.5 and blends.
3. preparation method according to claim 1, is characterized in that step (1) the described crab self-dissolving time is 1 ~ 3h.
4. preparation method according to claim 1, it is characterized in that mature vinegar described in step (2) containing acid be 5%, concentration is 8.5 °, its add-on is 3 ~ 5 times of crab autolyzate quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510348770.XA CN104962447B (en) | 2015-06-24 | 2015-06-24 | A kind of preparation method of crab feature mature vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510348770.XA CN104962447B (en) | 2015-06-24 | 2015-06-24 | A kind of preparation method of crab feature mature vinegar |
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| CN104962447A true CN104962447A (en) | 2015-10-07 |
| CN104962447B CN104962447B (en) | 2018-01-16 |
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| CN201510348770.XA Active CN104962447B (en) | 2015-06-24 | 2015-06-24 | A kind of preparation method of crab feature mature vinegar |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1470177A (en) * | 2003-06-18 | 2004-01-28 | 杨忠和 | Crab oil and its preparation |
| KR20040018889A (en) * | 2002-08-27 | 2004-03-04 | 남기철 | The vinegar composition comprising chitin oligomer powder for improving liver activity |
| CN101633883A (en) * | 2009-09-01 | 2010-01-27 | 杜庆东 | Chinese pear-leaved crab-apple vinegar |
| CN104305116A (en) * | 2014-09-26 | 2015-01-28 | 徐学林 | Fresh crab sauce seasoning and preparation method thereof |
-
2015
- 2015-06-24 CN CN201510348770.XA patent/CN104962447B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040018889A (en) * | 2002-08-27 | 2004-03-04 | 남기철 | The vinegar composition comprising chitin oligomer powder for improving liver activity |
| CN1470177A (en) * | 2003-06-18 | 2004-01-28 | 杨忠和 | Crab oil and its preparation |
| CN101633883A (en) * | 2009-09-01 | 2010-01-27 | 杜庆东 | Chinese pear-leaved crab-apple vinegar |
| CN104305116A (en) * | 2014-09-26 | 2015-01-28 | 徐学林 | Fresh crab sauce seasoning and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张金鼎主编: "《海洋药物与效方》", 31 August 1998, 中医古籍出版社 * |
| 徐勇刚 等: "《食材妙用养生治病一本全》", 30 April 2015, 浙江科学技术出版社 * |
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| CN104962447B (en) | 2018-01-16 |
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