CN106666644A - 一种沙蓬风味竹芋酱油 - Google Patents
一种沙蓬风味竹芋酱油 Download PDFInfo
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- CN106666644A CN106666644A CN201611152336.5A CN201611152336A CN106666644A CN 106666644 A CN106666644 A CN 106666644A CN 201611152336 A CN201611152336 A CN 201611152336A CN 106666644 A CN106666644 A CN 106666644A
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Abstract
本发明公开了一种沙蓬风味竹芋酱油,以沙蓬、竹芋为原料,同时添加栝楼子、石串莲,制作出一种沙蓬风味竹芋酱油。其充分利用沙蓬、竹芋的营养价值,与中药相互配伍,协同增效,具有清心安神、润肺止咳的功效。成品富有光泽、酱香浓郁、味道鲜美,且保健功能突出,符合市场发展需要,易保存,长期食用可明显改善长期吸烟导致长年咳嗽人群的不适。其制作工艺简单,易于实现,市场前景广阔,可以批量生产。
Description
本申请为申请号201610166323.7、申请日2016年3月23日、发明名称为“一种山丹风味竹芋酱油”的分案申请。
技术领域
本发明涉及食品加工领域,特别涉及以山丹、竹芋为原料,加入具有保健功效的中药材,制得的一种山丹风味竹芋酱油。
背景技术
山丹,又名细叶百合,为百合 科百合属多年生草本植物。地下鳞茎白色,卵形或圆锥形;叶散生于茎中部,线形;中脉下面突出,边缘有乳头状突起;花红色或紫红色。山丹味甘苦,性凉,入心、肺二经,具有养阴润肺、清心安神的功效,常用于阴虚久咳、痰中带血、虚烦惊悸、失眠多梦、精神恍惚。
竹芋,根茎肉质,纺锤形;茎2歧分枝。叶薄,卵形或卵状披针形,绿色,顶端渐尖,基部圆形,背面无毛或薄被长柔毛;叶枕上面被长柔毛;无柄或具短柄;叶舌圆形。总状花序顶生,长15-20厘米,有花数朵,苞片线状披针形,内卷;花小,白色,小花梗长约1厘米;萼片狭披针形;花冠管基部扩大;裂片长8-10毫米;外轮的2枚退化雄蕊倒卵形,内轮的长仅及外轮的一半;子房无毛或稍被长柔毛。果长圆形。花期:夏秋。竹芋味甘、淡,性凉,具有清肺、利尿的功效,常用于肺热咳嗽、小便赤痛。
栝楼子,中药名。主治:润肺,化痰,滑肠。治痰热咳嗽,燥结便秘,痈肿,乳少。为葫芦科植物栝楼及双边栝楼的干燥成熟种子。秋季分批采摘成熟果实,将果实纵剖,瓜瓤和种子放入盆内,加木灰复搓洗,取种子冲洗干净后晒干。其味甘、微苦,性寒,归肺、胃、大肠经,具有润肺化痰、滑肠通便的功效,主治痰热咳嗽、肺虚燥咳、肠燥便秘、痈疮肿毒。
石串莲,小绿石豆兰,附生植物。根茎匍匐,横生,多分枝,节多,节处丛生细而长的须根,上面密生假鳞茎。多年生常绿草本,高6-10厘米。根茎匍匐横走,有节。假鳞茎肉质,绿色有棱,圆柱状长卵形,长1.5-3厘米,每一假鳞茎上生1叶。叶革质,厚而脆,长椭圆形,长4-6厘米,宽0.6-1.5厘米,先端凹入,基部楔形,全缘,中脉明显。总状花序,花轴从假鳞茎侧抽出,上有鳞叶;花小,黄色,芳香。果实卵形,长约1厘米。种子多数。花期夏初。石串莲味辛、甘,性平,入肺、肝、肾三经,具有润肺止咳、消炎止痛、续筋接骨的功效,常用于肺痨咳嗽、咳血者、乳痈、咽喉肿痛、疮疡肿痛、扭伤、跌打损伤、骨折。
酱油是中国传统的调味品。用豆、麦、麸皮酿造的液体调味品。色泽红褐色,有独特酱香,滋味鲜美,有助于促进食欲。酱油俗称豉油,主要由大豆、小麦、食盐经过制油、发酵等程序酿制而成的。酱油的成分比较复杂,除食盐的成分外,还有多种氨基酸、糖类、有机酸、色素及香料等成分。以咸味为主,亦有鲜味、香味等。它能增加和改善菜肴的味道,还能增添或改变菜肴的色泽。以山丹、竹芋为主要原料,栝楼子、石串莲为保健原料,生产出一种营养保健型酱油,目前还未见报道和产品上市。
发明内容
本发明以山丹、竹芋为原料,同时添加栝楼子、石串莲开发出一种山丹风味竹芋酱油。填补了国内使用这类原料制作酱油的一项空白。
一种山丹风味竹芋酱油,其特征在于,采用以下步骤酿制:
A.原料预处理:
山丹预处理:取山丹鳞茎,去除杂质,洗净,切成0.5-1厘米的块状,沥干;
竹芋预处理:挑选表皮完整的竹芋根茎部,去皮,清洗干净,切成0.5-1厘米的块状,制得竹芋块;
B.中药浆液制作:按一定比例取中药材栝楼子、石串莲,加入原料中药材重8-15倍的水,浸泡2-3小时,再煎煮0.5-1小时,后连同煎煮液一起,用打浆机制成中药泥;
C.混合:将山丹、竹芋块混合,加入原料重2-4倍的水,放入装有60-100目网筛的打浆机中,制得山丹竹芋混合泥,加入混合物重0.5-1%的纤维素酶、0.2-0.5%的蛋白酶、0.002-0.005%的木聚糖酶,搅拌均匀,加热至38-42℃,保温60-90分钟,制得酶解混合泥;
D.蒸煮:取酶解混合泥80-120重量份、中药泥3-8重量份,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟山丹竹芋混合泥;
E.制曲:向熟山丹竹芋混合泥中添加小麦粉15-30重量份、米曲霉菌种2-3重量份,充分掺拌均匀,再通过自动制曲机制曲;
F.发酵:酱醅置于发酵室中,添加食盐7-10重量份,水20-40重量份,搅拌均匀,制得酱醪,发酵10-15天,温度控制在35-38℃之间;再添加酱醅重0.006-0.01%的谷氨酰胺酶,搅拌均匀后,继续发酵10-15天,温度控制在28-32℃之间,当酱醪pH值降至5-6时,添加鲁氏酵母至105个/毫升酱醪以上,控制酱醪温度在28-32℃,发酵30-40天,制得熟酱醅;
G.淋油:熟酱醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
H.勾兑:取头油与二淋油根据要求进行勾兑,制成生山丹风味竹芋酱油;
I.过滤、灭菌:生山丹风味竹芋酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至85-90℃,保持35-45分钟灭菌,得成品山丹风味竹芋酱油;
J.检验、包装:将通过检验合格的山丹风味竹芋酱油成品,在无菌环境中进行包装,入通风干燥的库房中贮存。
本发明步骤B一定比例的中药材配比为以下原料重量比: 栝楼子50-60%、石串莲40-50%。
本发明步骤C中山丹与竹芋块混合重量比例为1:2-3。
本发明步骤C所述原料重,为山丹、竹芋块混合后的总重量。
本发明的作用机理:
山丹,养阴润肺、清心安神;竹芋,清肺、利尿;栝楼子,润肺化痰、滑肠通便;石串莲,润肺止咳、消炎止痛。利用以上四味中药相互配伍,协同生效,以达润肺止咳的功效。
本发明以山丹、竹芋为原料,同时添加栝楼子、石串莲,制作出一种山丹风味竹芋酱油。其充分利用山丹、竹芋的营养价值,与中药相互配伍,协同增效,具有润肺止咳的功效。成品富有光泽、酱香浓郁、味道鲜美,且保健功能突出,符合市场发展需要,易保存,长期食用可明显改善长期吸烟导致长年咳嗽人群的不适。其制作工艺简单,易于实现,市场前景广阔,可以批量生产。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种山丹风味竹芋酱油,采用以下步骤酿制:
A.原料预处理:
山丹预处理:取山丹鳞茎,去除杂质,洗净,切成0.5-1厘米的块状,沥干;
竹芋预处理:挑选表皮完整的竹芋根茎部,去皮,清洗干净,切成0.5-1厘米的块状,制得竹芋块;
B.中药浆液制作:按重量比例取中药材栝楼子60%、石串莲40%,加入原料中药材重9倍的水,浸泡2小时,再煎煮0.5小时,后连同煎煮液一起,用打浆机制成中药泥;
C.混合:将适量山丹、山丹重2倍的竹芋块混合,加入原料重3倍的水,放入装有80目网筛的打浆机中,制得山丹竹芋混合泥,加入混合物重0.6%的纤维素酶、0.4%的蛋白酶、0.003%的木聚糖酶,搅拌均匀,加热至38-42℃,保温60分钟,制得酶解混合泥;
D.蒸煮:取酶解混合泥50kg、中药泥1.8kg,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟山丹竹芋混合泥;
E.制曲:向熟山丹竹芋混合泥中添加小麦粉12.5kg、米曲霉菌种1.25kg,充分掺拌均匀,再通过自动制曲机制曲;
F.发酵:酱醅置于发酵室中,添加食盐5kg,水18kg,搅拌均匀,制得酱醪,发酵12天,温度控制在35-38℃之间;再添加酱醅重0.008%的谷氨酰胺酶,搅拌均匀后,继续发酵12天,温度控制在28-32℃之间,当酱醪pH值降至5.8时,添加鲁氏酵母至105个/毫升酱醪以上,控制酱醪温度在28-32℃,发酵35天,制得熟酱醅;
G.淋油:熟酱醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
H.勾兑:取头油与二淋油根据要求进行勾兑,制成生山丹风味竹芋酱油;
I.过滤、灭菌:生山丹风味竹芋酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至85-90℃,保持35-40分钟灭菌,得成品山丹风味竹芋酱油;
J.检验、包装:将通过检验合格的山丹风味竹芋酱油成品,在无菌环境中进行包装,入通风干燥的库房中贮存。
本发明实施例1经14位长期吸烟导致长年咳嗽的人群,连续食用30天,每日20克,症状明显缓解人数为9人,有效率为64.29%;连续食用60天,每日20克以上,症状明显缓解人数为11人,有效率为78.57%。
实施例2,一种山丹风味竹芋酱油,制作步骤如下所示酿制:
A.原料预处理:
山丹预处理:取山丹鳞茎,去除杂质,洗净,切成0.5-1厘米的块状,沥干;
竹芋预处理:挑选表皮完整的竹芋根茎部,去皮,清洗干净,切成0.5-1厘米的块状,制得竹芋块;
B.中药浆液制作:按重量比例取中药材栝楼子25%、石串莲15%、庵摩勒18%、麦斛23%、兰花参19%,加入原料中药材重12倍的水,浸泡2.5小时,再煎煮0.6小时,后连同煎煮液一起,用打浆机制成中药泥;
C.混合:将适量山丹、山丹重2.5倍的竹芋块混合,加入原料重3倍的水,放入装有60目网筛的打浆机,制得山丹竹芋混合泥,加入混合物重0.8%的纤维素酶、0.3%的蛋白酶、0.004%的木聚糖酶,搅拌均匀,加热至38-42℃,保温80分钟,制得酶解混合泥;
D.蒸煮:取酶解混合泥70kg、中药泥3.5kg,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟山丹竹芋混合泥;
E.制曲:向熟山丹竹芋混合泥中添加小麦粉17kg、米曲霉菌种1.75kg,充分掺拌均匀,再通过自动制曲机制曲;
F.发酵:酱醅置于发酵室中,添加食盐6kg,水24kg,搅拌均匀,制得酱醪,发酵10天,温度控制在35-38℃之间;再添加酱醅重0.006%的谷氨酰胺酶,搅拌均匀后,继续发酵15天,温度控制在28-32℃之间,当酱醪pH值降至6时,添加鲁氏酵母至105个/毫升酱醪以上,控制酱醪温度在28-32℃,发酵30天,制得熟酱醅;
G.淋油:熟酱醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
H.勾兑:取头油与二淋油根据要求进行勾兑,制成生山丹风味竹芋酱油;
I.过滤、灭菌:生山丹风味竹芋酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至85-90℃,保持40分钟灭菌,得成品山丹风味竹芋酱油;
J.检验、包装:将通过检验合格的山丹风味竹芋酱油成品,在无菌环境中进行包装,入通风干燥的库房中贮存。
庵摩勒,为大戟科植物余甘子的果实。分布于江西、福建、台湾、广东、海南、广西、四川、贵州、云南等地。其味苦、甘、酸,性凉,归肝、肺、脾、胃经,具有清热利咽、润肺化痰、生津止渴的功效,常用于感冒发热、咳嗽、咽痛、白喉、烦热口渴、高血压。
麦斛,常绿多年生草本。茎丝状匍匐,生丝状须根。假鳞茎卵圆状,形似麦粒,具纵沟,绿色,肉质,顶部生叶1片。叶呈倒卵状长椭圆形或倒卵形,长1-3厘米,基部狭细,绿色或黄绿色,肥厚,革质,中脉凹陷。从假鳞茎侧抽出具有鳞片状鞘的短梗;梗梢开细小白色花,花径四毫米许;外花被3片,上方一片卵圆形,短尖,侧方2片较上方1片倍长,卵状椭圆形;内花被广椭圆形,边缘剪裂,唇瓣短小,卵形,肥厚,和蕊柱基部的突起联结;蕊柱短粗。花期夏季。麦斛味甘、淡,性凉,具有滋阴清热、化痰止咳、除烦安神的功效,常用于肺燥咳嗽、肺结核咯血、热病烦渴、扁桃体炎。
兰花参,多年生草本,高约30厘米。直根较粗壮,甚长,侧根较多,淡黄色。茎细弱,直立或匍匐。叶互生,倒披针形或线状披针形,长约2厘米,先端短尖,边缘有疏生浅锯齿,基部延长,两面疏生细毛,无柄。花单生枝顶,淡蓝色;花梗细长;花萼5裂,裂片披针形,直立;花冠蓝色,钟形,深5裂;雄蕊5,花丝近基部膨大,花药长椭圆形;雌蕊1,子房下位,倒圆锥形,3室,胚珠多数,花柱细长,柱头3裂。蒴果,倒圆锥形,长约7毫米,基部狭窄成果柄,成熟时草黄色,由顶端萼齿间开裂。种子多数,细小,长椭圆形,黑褐色,有光泽。花期3-4月。果期5月。兰花参性平,味甘微苦,入脾、心经,具有解表清热、化痰止咳的功效,主治虚损劳伤、咳血、衄血、自汗、盗汗、妇女白带、伤风咳嗽、胃痛、泻痢、刀伤。
本发明实施例2的作用机理:
山丹,养阴润肺、清心安神;竹芋,清肺、利尿;栝楼子,润肺化痰、滑肠通便;石串莲,润肺止咳、消炎止痛;庵摩勒,清热利咽、润肺化痰;麦斛,化痰止咳、除烦安神;兰花参,解表清热、化痰止咳。利用以上七味中药相互配伍,协同生效,以达润肺止咳的功效。
本发明实施例2经17位长期吸烟导致长年咳嗽的人群,连续食用30天,每日20克,症状明显缓解人数为12人,有效率为70.59%;连续食用60天,每日20克以上,症状明显缓解人数为14人,有效率为82.35%。
实施例3,一种沙蓬风味竹芋酱油,制作步骤如下所示酿制:
A.原料预处理:
沙蓬预处理:取沙蓬种子,除去杂质,洗净,送入润料机加水润至含水量50-55%,捞起;
竹芋预处理:挑选表皮完整的竹芋根茎部,去皮,清洗干净,切成0.5-1厘米的块状,制得竹芋块;
B.中药浆液制作:按重量比例取中药材栝楼子15%、石串莲15%、庵摩勒18%、麦斛13%、兰花参19%、牛蒡子10%、橘络10%,加入原料中药材重15倍的水,浸泡3小时,再煎煮1小时,后连同煎煮液一起,用打浆机制成中药泥;
C.混合:将适量沙蓬、沙蓬重3倍的竹芋块混合,加入原料重3倍的水,放入装有80目网筛的打浆机,制得沙蓬竹芋混合泥,加入混合物重0.7%的纤维素酶、0.3%的蛋白酶、0.003%的木聚糖酶,搅拌均匀,加热至38-42℃,保温90分钟,制得酶解混合泥;
D.蒸煮:取酶解混合泥100kg、中药泥5kg,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟沙蓬竹芋混合泥;
E.制曲:向熟沙蓬竹芋混合泥中添加小麦粉21kg、米曲霉菌种2.5kg,充分掺拌均匀,再通过自动制曲机制曲;
F.发酵:酱醅置于发酵室中,添加食盐6.8kg,水25kg,搅拌均匀,制得酱醪,发酵13天,温度控制在35-38℃之间;再添加酱醅重0.008%的谷氨酰胺酶,搅拌均匀后,继续发酵12天,温度控制在28-32℃之间,当酱醪pH值降至5.7时,添加鲁氏酵母至105个/毫升酱醪以上,控制酱醪温度在28-32℃,发酵35天,制得熟酱醅;
G.淋油:熟酱醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
H.勾兑:取头油与二淋油根据要求进行勾兑,制成生沙蓬风味竹芋酱油;
I.过滤、灭菌:生沙蓬风味竹芋酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至85-90℃,保持45分钟灭菌,得成品沙蓬风味竹芋酱油;
J.检验、包装:将通过检验合格的沙蓬风味竹芋酱油成品,在无菌环境中进行包装,入通风干燥的库房中贮存。
沙蓬,别名吉刺儿、沙米、蒺藜梗。属于藜科,沙蓬属。茎直立,坚硬,浅绿色,具不明显的条稜,由基部分枝,叶无柄,披针形、披针状条形或条形,穗状花序紧密,卵圆状或椭圆状,无梗,花被片膜质;雄蕊花丝锥形,膜质,花药卵圆形。果实卵圆形或椭圆形,种子近圆形,光滑,有时具浅褐色的斑点。花果期8-10月。分布于俄罗斯、蒙古以及中国大陆的青海、西藏、陕西、山西、河南、河北、新疆、内蒙古、东北、宁夏、甘肃等地,生长于海拔100米至3870米的地区,多生于沙丘和流动沙丘之背风坡上。沙蓬味甘,性平,具有发表解热、消食化积的功效,主治感冒发热、感冒发烧、肾炎、饮食积滞,嗝膈反胃。
牛蒡子,为菊科二年生草本植物牛蒡的干燥成熟果实。呈长倒卵形,略扁,微弯曲,长5-7mm,宽2-3mm。表面灰褐色,带紫黑色斑点,有数条纵棱,通常中间1-2条较明显。顶端钝圆,稍宽,顶面有圆环,中间具点状花柱残迹;基部略窄,着生面色较淡。果皮较硬,子叶2,淡黄白色,富油性。无臭,味苦后微辛而稍麻舌。秋季果实成熟时采收果序,晒干,打下果实,除去杂质,再晒干。生用或炒用,用时捣碎。牛蒡子味辛、苦,性寒,归肺、胃经,具有疏散风热,宣肺透疹,利咽散结,解毒消肿之功效。常用于风热感冒、温病初起、风热或肺热咳嗽、咯痰不畅、咽喉肿痛、斑疹不透、麻疹初期、疹出不畅及风疹瘙痒、疮疡肿毒及痄腮等。
橘络,为芸香科植物橘及其栽培变种的果皮内层筋络。橘常绿小乔木或灌木,高3-4m。枝细,多有刺。叶互生;叶柄长0.5-37.5px,有窄翼,顶端有关节;叶片披针形或椭圆形,长4-275px,宽1.5-100px,先端渐尖微凹,基部楔形,全缘或为波状,具不明显的钝锯齿,有半透明油点。花单生或数朵丛生于枝端或叶腋;花萼杯状,5裂;花瓣5,白色或带淡红色,开时向上反卷;雄蕊15-30,长短不一,花丝常3-5个连合成组;雌蕊1,子房圆形,柱头头状。柑果近圆形或扁圆形,横径4-175px,果皮薄而宽,容易剥离,囊瓣7-12,汁胞柔软多汁。种子卵圆形,白色,一端尖,数粒至数十粒或无。花期3-4月,果期10-12月。橘络味苦、甘,性平,归脾、肺经,具有通络、化痰止咳的功效,主治咳嗽痰多、胸胁作痛。
本发明实施例3的作用机理:
沙蓬,发表解热、消食化积;竹芋,清肺、利尿;栝楼子,润肺化痰、滑肠通便;石串莲,润肺止咳、消炎止痛;庵摩勒,清热利咽、润肺化痰;麦斛,化痰止咳、除烦安神;兰花参,解表清热、化痰止咳;牛蒡子,疏散风热,宣肺透疹;橘络,通络、化痰止咳。利用以上九味中药相互配伍,协同生效,以达润肺止咳的功效。
本发明实施例3经19位长期吸烟导致长年咳嗽的人群,连续食用30天,每日20克,症状明显缓解人数为15人,有效率为78.95%;连续食用60天,每日20克以上,症状明显缓解人数为17人,有效率为89.47%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种沙蓬风味竹芋酱油,其特征在于,采用以下步骤酿制:
A.原料预处理:
沙蓬预处理:取沙蓬种子,除去杂质,洗净,送入润料机加水润至含水量50-55%,捞起;
竹芋预处理:挑选表皮完整的竹芋根茎部,去皮,清洗干净,切成0.5-1厘米的块状,制得竹芋块;
B.中药浆液制作:按重量比例取中药材栝楼子15%、石串莲15%、庵摩勒18%、麦斛13%、兰花参19%、牛蒡子10%、橘络10%,加入原料中药材重15倍的水,浸泡3小时,再煎煮1小时,后连同煎煮液一起,用打浆机制成中药泥;
C.混合:将适量沙蓬、沙蓬重3倍的竹芋块混合,加入原料重3倍的水,放入装有80目网筛的打浆机,制得沙蓬竹芋混合泥,加入混合物重0.7%的纤维素酶、0.3%的蛋白酶、0.003%的木聚糖酶,搅拌均匀,加热至38-42℃,保温90分钟,制得酶解混合泥;
D.蒸煮:取酶解混合泥100kg、中药泥5kg,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟沙蓬竹芋混合泥;
E.制曲:向熟沙蓬竹芋混合泥中添加小麦粉21kg、米曲霉菌种2.5kg,充分掺拌均匀,再通过自动制曲机制曲;
F.发酵:酱醅置于发酵室中,添加食盐6.8kg,水25kg,搅拌均匀,制得酱醪,发酵13天,温度控制在35-38℃之间;再添加酱醅重0.008%的谷氨酰胺酶,搅拌均匀后,继续发酵12天,温度控制在28-32℃之间,当酱醪pH值降至5.7时,添加鲁氏酵母至105个/毫升酱醪以上,控制酱醪温度在28-32℃,发酵35天,制得熟酱醅;
G.淋油:熟酱醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
H.勾兑:取头油与二淋油根据要求进行勾兑,制成生沙蓬风味竹芋酱油;
I.过滤、灭菌:生沙蓬风味竹芋酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至85-90℃,保持45分钟灭菌,得成品沙蓬风味竹芋酱油;
J.检验、包装:将通过检验合格的沙蓬风味竹芋酱油成品,在无菌环境中进行包装,入通风干燥的库房中贮存。
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