CN107509910B - 马蜂蛹的保鲜方法 - Google Patents
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Abstract
本发明公开了一种马蜂蛹的保鲜方法,属养蜂技术领域,该方法包括如下步骤:a、用臭氧对盛装马蜂蛹的箱体进行消毒;b、将从蜂巢取出、洗净并风干的马蜂蛹分层铺设于箱体中,每层马蜂蛹铺好后均喷洒植物保鲜剂;各层之间铺设干艾叶;马蜂蛹与植物保鲜剂的重量比为100:2;每层厚度小于1.8厘米;c、将步骤b的箱体运入速冻库中,速冻库内温度保持在零下35.6摄氏度,湿度为13.8%,保持4.2小时;d、将步骤c速冻后的马蜂蛹运入冷藏库中,冷藏库内的温度为零下16摄氏度,湿度为14.8%,冷藏时间为92天。本发明可以解决现有马蜂蛹存贮存在的保质期过短,影响口感和易造成其营养成分的流失的问题。
Description
技术领域
本发明涉及养蜂技术领域,尤其是一种马蜂蛹的保鲜方法。
背景技术
马蜂蛹是马蜂的幼虫,其营养价值极高,据资料记载:蜂蛹含蛋白质20.3%,脂肪7.5%,碳水化合物19.5%,微量元素0.5%,水分42.7%。马蜂蛹的营养价值不低于花粉,尤其是维生素A的含量大大超过牛肉,蛋白质仅次于鱼干油,而维生素D则超过鱼干油10倍,被誉为“天上人参”;还富含蛋白质、氨基酸、锗、硒、维生素和钙、另外马蜂蛹富含数十种对人体有益的酶和8种人体所必需的氨基酸,多种维生素和微量元素等,既可作为食品,又可作为营养保健品。但从蜂巢取出的新鲜马蜂蛹在空气中极易死亡变质,只能通过冷冻、烘干、酒精浸蛹等方法进行存贮,不仅保质期过短,影响口感,还会造成其营养成分的流失。
发明内容
本发明提供一种马蜂蛹的保鲜方法,这种马蜂蛹的保鲜方法可以解决现有马蜂蛹存贮存在的保质期过短,影响口感和易造成其营养成分的流失的问题。
为了解决上述问题,本发明所采用的技术方案是:这种马蜂蛹的保鲜方法,包括如下步骤:
a、用臭氧对盛装马蜂蛹的四周通风的箱体进行消毒;
b、将从蜂巢取出、洗净并风干的马蜂蛹分层铺设于所述箱体中,每层马蜂蛹铺好后均喷洒植物保鲜剂;各层之间铺设有干艾叶;马蜂蛹与植物保鲜剂的重量比为100:2;每层厚度小于1.8厘米;
c、将步骤b的箱体运入速冻库中,所述速冻库内温度保持在零下35.6摄氏度,湿度为13.8%,保持4.2小时;
d、将步骤c速冻后的马蜂蛹运入冷藏库中,所述冷藏库内的温度为零下16摄氏度,湿度为14.8%,冷藏时间为92天。
上述技术方案中,更具体的技术方案还可以是:所述植物保鲜剂由下列重量份的原料制成:
艾叶50份,鱼腥草36份,迷迭香36份,菌陈28份,平车前28份,苦参26份,木香26份,大黄24份,积雪草23份,苍术23份,茶子饼15份,水1500份。
进一步的:所述箱体四周及底部均开设有多个孔。
本发明的艾叶为是多年生草本或略成半灌木状植物,植株有浓烈香气;具有抑制酵母菌及抗病毒等作用;
本发明的鱼腥草为三白草科植物蕺菜(拉丁学名:Houttuynia cordata Thunb.)的干燥地上部分,能清热解毒、消肿疗疮、利尿除湿、清热止痢;具有抗菌、抗病毒、提高机体免疫力、利尿等功效;
本发明的迷迭香拉丁学名(Rosmarinus officinalis)唇形科灌木,具有驱蚁及杀菌、杀虫等功效;
本发明的菌陈为菊科多年生本草植物茵陈蒿的干燥幼苗,对金黄色葡萄球菌、白喉杆菌、炭疽杆菌、伤寒杆菌、甲型副伤寒杆菌、绿脓杆菌、大肠杆菌、弗氏痢疾杆菌、志贺氏痢疾杆菌、脑膜炎双球菌、枯草杆菌等有抑制作用;
本发明平车前学名Plantago depressa Willd.,俗称车前草,一年生或二年生草本,具有清热利尿,杀菌、凉血解毒的功效;
本发明的苦参为豆科植物苦参的干燥根,其苦,寒;具有清热燥湿、杀菌等功效;
本发明的木香为菊科植物木香的根,能抑制链球菌、金黄色与白色葡萄的生长;
本发明的大黄多种蓼科大黄属的多年生植物的合称,具有抑制酵母菌及抗病毒等作用;
本发明的积雪草具有清热利湿、活血化瘀、抗菌消炎、利水和脾等功效;
本发明的苍术为菊科植物茅苍术Atractylodes lancea( Thunb.)DC.或北苍术Atractylodes chinensis(DC.) Koidz.的干燥根茎;具有抑制大肠杆菌及健脾,燥湿,解郁,辟秽等作用;
本发明的茶子饼具有杀菌、收湿杀虫、治阴囊湿疹的功效。
由于采用了上述技术方案,本发明与现有技术相比具有如下有益效果:
1、由于每层马蜂蛹铺好后均喷洒植物保鲜剂;各层之间铺设有干艾叶;这样,各草药之间、各草药与马蜂蛹之间,相须、相生在不影响马蜂蛹基质的前提下抑制了细菌生长,延长了马蜂蛹的保鲜期;而且天然环保;
2、由于从蜂巢取出、洗净并风干的马蜂蛹直接放入了零下35.6摄氏度,湿度为13.8%的速冻库中,速冻库中的温、湿度数值根据马蜂蛹的基质而定,所以不但能杀灭已侵入到蛹体内的细菌,保证了马蜂蛹菌落数和酸介达到食品要求,还能最大限度保证马蜂蛹的营养不被流失;
3、由于冷冻库内的温度为零下16摄氏度,湿度为14.8%,能更好的保证马蜂蛹的品质和色泽。
具体实施方式
下面结合实施例对本发明作进一步详述:
实施例一
这种马蜂蛹的保鲜方法,包括如下步骤:
a、用臭氧对盛装马蜂蛹的四周通风的箱体进行消毒;箱体四周及底部均开设有多个孔;
b、将从蜂巢取出、洗净并风干的马蜂蛹分层铺设于箱体中,每层马蜂蛹铺好后均喷洒植物保鲜剂;各层之间铺设有干艾叶;马蜂蛹与植物保鲜剂的重量比为100:2;每层厚度小于1.8厘米;
c、将步骤b的箱体运入速冻库中,速冻库内温度保持在零下35.6摄氏度,湿度为13.8%,保持4.2小时;
d、将步骤c速冻后的马蜂蛹运入冷藏库中,冷藏库内的温度为零下16摄氏度,湿度为14.8%,冷藏时间为92天;
其中:植物保鲜剂由下列重量的原料制成:
艾叶50克,鱼腥草36克,迷迭香36克,菌陈28克,平车前28克,苦参26克,木香26克,大黄24克,积雪草23克,苍术23克,茶子饼15克,水1500克;
其制作方法是:将艾叶、鱼腥草、迷迭香、菌陈、平车前、苦参、木香、大黄、积雪草、苍术和茶子饼加水煎煮,煮至水重量为450克;滤除药渣即得。
实施例二
这种马蜂蛹的保鲜方法,包括如下步骤:
a、用臭氧对盛装马蜂蛹的四周通风的箱体进行消毒;箱体四周及底部均开设有多个孔;
b、将从蜂巢取出、洗净并风干的马蜂蛹分层铺设于箱体中,每层马蜂蛹铺好后均喷洒植物保鲜剂;各层之间铺设有干艾叶;马蜂蛹与植物保鲜剂的重量比为100:2;每层厚度小于1.8厘米;
c、将步骤b的箱体运入速冻库中,速冻库内温度保持在零下35.6摄氏度,湿度为13.8%,保持4.2小时;
d、将步骤c速冻后的马蜂蛹运入冷藏库中,冷藏库内的温度为零下16摄氏度,湿度为14.8%,冷藏时间为92天;
其中:植物保鲜剂由下列重量的原料制成:
艾叶100克,鱼腥草72克,迷迭香72克,菌陈56克,平车前56克,苦参52克,木香52克,大黄48克,积雪草46克,苍术46克,茶子饼30克,水3000克;
其制作方法是:将艾叶、鱼腥草、迷迭香、菌陈、平车前、苦参、木香、大黄、积雪草、苍术和茶子饼加水煎煮,煮至水重量为900克;滤除药渣即得。
实施例三
这种马蜂蛹的保鲜方法,包括如下步骤:
a、用臭氧对盛装马蜂蛹的四周通风的箱体进行消毒;箱体四周及底部均开设有多个孔;
b、将从蜂巢取出、洗净并风干的马蜂蛹分层铺设于箱体中,每层马蜂蛹铺好后均喷洒植物保鲜剂;各层之间铺设有干艾叶;马蜂蛹与植物保鲜剂的重量比为100:2;每层厚度小于1.8厘米;
c、将步骤b的箱体运入速冻库中,速冻库内温度保持在零下35.6摄氏度,湿度为13.8%,保持4.2小时;
d、将步骤c速冻后的马蜂蛹运入冷藏库中,冷藏库内的温度为零下16摄氏度,湿度为14.8%,冷藏时间为92天;
其中:植物保鲜剂由下列重量的原料制成:
艾叶25克,鱼腥草18克,迷迭香18克,菌陈14克,平车前14克,苦参13克,木香13克,大黄12克,积雪草11.5克,苍术11.5克,茶子饼7.5克,水750克;
其制作方法是:将艾叶、鱼腥草、迷迭香、菌陈、平车前、苦参、木香、大黄、积雪草、苍术和茶子饼加水煎煮,煮至水重量为225克;滤除药渣即得。
Claims (3)
1.一种马蜂蛹的保鲜方法,其特征在于:包括如下步骤:
a、用臭氧对盛装马蜂蛹的四周通风的箱体进行消毒;
b、将从蜂巢取出、洗净并风干的马蜂蛹分层铺设于所述箱体中,每层马蜂蛹铺好后均喷洒植物保鲜剂;各层之间铺设有干艾叶;马蜂蛹与植物保鲜剂的重量比为100:2;每层厚度小于1.8厘米;
c、将步骤b的箱体运入速冻库中,所述速冻库内温度保持在零下35.6摄氏度,湿度为13.8%,保持4.2小时;
d、将步骤c速冻后的马蜂蛹运入冷藏库中,所述冷藏库内的温度为零下16摄氏度,湿度为14.8%,冷藏时间为92天。
2.根据权利要求1所述的马蜂蛹的保鲜方法,其特征在于:所述植物保鲜剂由下列重量份的原料制成:
艾叶50份,鱼腥草36份,迷迭香36份,菌陈28份,平车前28份,苦参26份,木香26份,大黄24份,积雪草23份,苍术23份,茶子饼15份,水1500份。
3.根据权利要求1或2所述的马蜂蛹的保鲜方法,其特征在于:所述箱体四周及底部均开设有多个孔。
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