CN109077214A - A kind of food nutrition Organic fresh-keeping method liquid - Google Patents

A kind of food nutrition Organic fresh-keeping method liquid Download PDF

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Publication number
CN109077214A
CN109077214A CN201811012142.4A CN201811012142A CN109077214A CN 109077214 A CN109077214 A CN 109077214A CN 201811012142 A CN201811012142 A CN 201811012142A CN 109077214 A CN109077214 A CN 109077214A
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parts
fresh
food
minutes
keeping method
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苏炳京
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/34635—Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a kind of food nutrition Organic fresh-keeping method liquid, including glacial acetic acid, nisin, chitosan, sodium trimetaphosphate, broken wall rape pollen, propolis extract, fish scale gelatin or modified fish scale gelatin, water.Compared with prior art, food of the invention can be widely applied to fruit, fresh ginger, capsicum, the production for steeping spiced and stewed food, processing with nutrition Organic fresh-keeping method liquid.Food of the invention can be used as with nutrition Organic fresh-keeping method liquid and provide the safe additive of nutrition, fresh-keeping bacteriostatic, have good market prospects.

Description

A kind of food nutrition Organic fresh-keeping method liquid
Technical field
The present invention relates to a kind of food nutrition Organic fresh-keeping method liquid, can be widely used for the fresh-keeping nutritious field of food, agricultural product.
Background technique
In recent years, food safety has been to be concerned by more and more people, and advocates natural, green, it has also become a kind of trend, so This historical trend is also just being catered in the development and utilization of wholefood fresh-keeping liquid.Fruit, fresh ginger, capsicum, bubble halogen as you know Product is the substance that people's daily life is often eaten.Preservation technology commonly used in the prior art all be using low temperature, it is oxygen barrier, The methods of preservative, antibacterial agent, high temperature, peracid anti-corrosive fresh-keeping or with high costs or antistaling process are multiple；Fresh-keeping liquid simultaneously Research be also that there is also various problems, such as the safety of preservative also to annoying consumer always.Always could not in the market There is the food nutrition Organic fresh-keeping method liquid of function a kind of while that nutrition is provided simultaneously food fresh keeping again.
The present invention provides a kind of food nutrition Organic fresh-keeping method liquid, can play good preservation, while can also mention For nutrition, improve fruit, fresh ginger, capsicum, the flavor raising nutrition for steeping spiced and stewed food.
Summary of the invention
One of the objects of the present invention is to provide a kind of food nutrition Organic fresh-keeping method liquid.
The second object of the present invention is to provide a kind of application of food nutrition Organic fresh-keeping method liquid in food fresh keeping.
Specific technical solution is as follows:
One of scheme: a kind of food nutrition Organic fresh-keeping method liquid, including following raw materials: glacial acetic acid, nisin, shell Glycan, sodium trimetaphosphate, broken wall rape pollen, water.
The two of scheme: a kind of food is with nutrition Organic fresh-keeping method liquid, the raw material including following weight parts: 0.5-1.5 parts of ice second Acid, 0.05-0.15 parts of nisins, 1-5 parts of chitosans, 0.15-0.3 parts of sodium trimetaphosphates, 0.2-0.6 parts of broken wall rapes Pollen, 80-150 part water.
Preferably, the food is with nutrition Organic fresh-keeping method liquid, the raw material including following weight parts: 0.5-1.5 parts of ice second Acid, 0.05-0.15 parts of nisins, 1-5 parts of chitosans, 0.15-0.3 parts of sodium trimetaphosphates, 0.2-0.6 parts of broken wall rapes Pollen, 0.05-0.5 part propolis extract, 80-150 parts of water.
It is further preferred that food nutrition Organic fresh-keeping method liquid, the raw material including following weight parts: 0.5-1.5 Part glacial acetic acid, 0.05-0.15 part nisins, 1-5 parts of chitosans, 0.15-0.3 parts of sodium trimetaphosphates, 0.2-0.6 parts break Wall rape pollen, 0.05-0.5 part propolis extract, 0.05-0.5 parts of fish scale gelatins or modified fish scale gelatin, 80-150 parts of water.
Preferably, the propolis extract the preparation method is as follows: into propolis be added quality be 6-10 times of propolis quality , volume fraction be 85-95% edible alcohol, 25-30 DEG C, revolving speed be 100-300 revs/min stirring 25-50 minutes, add Enter to be pre-heated to 85-95 DEG C of water to be diluted, makes the mass fraction 30-50% of ethyl alcohol in dilution, by dilution in 55- 75 DEG C, revolving speed be that 100-300 revs/min of condition stirs 20-50 minute, be cooled to 25-30 DEG C, mistake 100-300 mesh, by filtrate Being concentrated into 50 DEG C of measurement relative densities is 1.05-1.10, obtains propolis extract.
Preferably, the modified fish scale gelatin the preparation method is as follows: by 5-15g fish scale gelatin be added 100-300g water In, 30-35 DEG C heat preservation 30-60 minutes, be warming up to 55-70 DEG C, 55-70 DEG C, revolving speed be 100-300 revs/min of condition stir It mixes 40-60 minutes, 0.02-0.06g isoliquiritigenin is added, continue to stir 20-40 minutes in above-mentioned condition, obtain mixed liquor, it will Mixed liquor carries out microwave treatment, microwave frequency 2450MHz, microwave power 300-600W, and microwave treatment time is 3-8 minutes, It is bright to obtain modified fish scale to dry 6-12 hours under conditions of 0.02-0.06MPa in 30-50 DEG C, absolute pressure after microwave treatment Glue.
A kind of application the invention also discloses food with nutrition Organic fresh-keeping method liquid in food fresh keeping.
Above-mentioned food nutrition Organic fresh-keeping method liquid is preparing the application in health-care steeping pot-stewed chicken pawl.
It is specific as follows:
The processing method of health-care steeping pot-stewed chicken pawl, comprising the following steps:
(1) chicken feet is cleaned, removes nail, gone the chicken feet of nail to pour into 800-2000g 200-500g and be heated to 90- In 100 DEG C of water, 90-100 DEG C heat preservation 5-15 minutes, chicken feet is pulled out, by chicken feet in the organic guarantor of 500-1500g food nutrition It is impregnated 12-24 hours in fresh liquid, soaking temperature is 15-25 DEG C, pulls chicken feet out；
(2) by the chicken feet of step (1) investment 500-800g halogen material, 25-35 DEG C immersion 12-24 hours, then heat To 95-100 DEG C, and 95-100 DEG C heat preservation 3-8 minutes, pull chicken feet out from halogen material, 3-10 DEG C refrigeration 12-24 hours, connect 10-20 DEG C, absolute pressure be 50-70kPa condition store 48-72 hours；
(3) chicken feet of step (2) is vacuum-packed, obtains health-care steeping pot-stewed chicken pawl.
The halogen material includes following raw materials, and described part is parts by weight: 0.5-3 portions of salt, 1.5-3 portions of dark soy sauce, 0.2-0.8 parts White granulated sugar, 0.01-0.05 part cardamom, 0.1-0.4 portions of illiciumverums, 0.01-0.05 portions of cortex cinnamomis, 0.05-0.1 parts of Chinese prickly ashes, 0.01-0.05 Part green onion, 0.1-0.5 parts of white wine, 10-30 parts of water.
The halogen material includes further preferably following raw materials, and described part is parts by weight: 0.5-3 portion salt, 1.5-3 parts always Pumping, 0.2-0.8 portions of white granulated sugars, 0.01-0.05 parts of cardamoms, 0.1-0.4 parts of illiciumverums, 0.01-0.05 portions of cortex cinnamomis, 0.05-0.1 parts of flowers Green pepper, 0.01-0.05 portions of green onions, 0.1-0.5 parts of white wine, 1-5 parts of hawthorn lotus seeds sauce, 10-30 parts of water.The preparation of the hawthorn lotus seeds sauce Method is as follows: lotus seeds being gone after the heart to crushed 10-20 mesh, crushed 10-20 mesh after hawthorn deseeding, by smashed lotus Sub, smashed hawthorn and water are (1-3) in mass ratio: (2-4): 5 mixing, 25-30 DEG C heat preservation 6-10 hours, be warming up to 95-100 DEG C, 95-100 DEG C heat preservation 3-8 minutes, be cooled to 25-30 DEG C, 3- be homogenized with 12000-15000 revs/min of revolving speed 10 minutes, being then milled to fineness with colloid mill was 50-150 μm, obtains slurry, and aspergillus oryzae is accessed into slurry, and access amount is every Gram slurry access 105-106A spore, in 25-30 DEG C fermentation 12-24 hours, then be added quality be stock quality 0.05%~ 0.5% yeast extract, in 25-30 DEG C sealing and fermenting 24-48 hours, obtain fermentation slurry, to fermentation slurry in matter is added Amount is the white granulated sugar of fermentation stock quality 30%~70%, the xanthan gum that quality is fermentation stock quality 0.2%~0.5%, is stirred Mix it is uniformly mixed, through 75-85 DEG C water dip sterilization 15-30 minutes, obtain hawthorn lotus seeds sauce.Hawthorn lotus seeds sauce is added in halogen material makes chicken Pawl unique flavor, moreover it is possible to play the role of that chicken feet collagen denaturation in high temperature boiling is avoided to follow the string, hawthorn lotus seeds sauce Also has effects that clearing heat and removing internal heat.
The health-care steeping pot-stewed chicken pawl prepared using food of the invention nutrition Organic fresh-keeping method liquid, rich in calcareous and glue Former albumen, rich in taste, pot-stewed fowl be pure and strong, sweet and sour taste, suitable for people of all ages, long shelf-life, convenient, and formula science has and adjusts The effect of saving blood pressure, clearing heat and removing internal heat, beautifying face and moistering lotion, anti-aging.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient The selection of product specification.
In following embodiments, primary raw material and instrument used are as follows:
Chicken feet eats the fresh chicken feet of thin and small hen Gallus domestiaus.
Dark soy sauce, the withered dark soy sauce of grass of Li Jinji (new meeting) Food Co., Ltd's production.
Cardamom, is the dry mature fruit of zingiberaceous plant Amomum cardamomum, and Bozhou City Dong Qing pharmaceutcal corporation, Ltd provides.
Illiciumverum, Classification system: Illicium verum Hook.f. is famous flavoring, and taste is fragrant and sweet, and Yunnan is seeped Spring Islamic seasoned food Co., Ltd provides.
Cortex cinnamomi, is the dry bark of lauraceae plant cortex cinnamomi, and Yunnan is seeped spring Islamic seasoned food Co., Ltd and provided.
Chinese prickly ash is the dry mature skin of Rutaceae dungarunga plant green pepper, and it is limited that spring Islamic seasoned food is seeped in Yunnan Company provides.
White wine, the sorghum original plasm wine produced using Changchun Fu Long Wine Co., Ltd, alcoholic strength 38%vol, taste: Luzhou-flavor.
Hawthorn, the fruit of rosaceae hawthorn hawthorn.Place of production Shandong.Hawthorn contains a variety of organic acids.Enhance gastric juice after oral Acidity improves pepsin activity, promotes the digestion of protein；Hawthorn is sour, and stimulation stomach lining promotes gastric secretion；In hawthorn Fatty enzyme can promote the digestion of fat；Hawthorn contains the ingredients such as vitamin C, oral to improve a poor appetite；Hawthorn is to gastrointestinal motility Function has adjustment effect.
Lotus seeds are the fresh mature seed of nymphaeaceae plant lotus Nelumbo nucifera Gaertn..Stop with tonifying spleen It rushes down, the effect of mental-tranquilization.Place of production Jiangsu.
Aspergillus oryzae, Classification system Aspergillus oryzae (Asp.oryzae), the limited public affairs of Jining Yu Yuan biotechnology Department provides.
Xanthan gum, No. CAS: 11138-66-2.
Nisin, No. CAS: 1414-45-5.
Chitosan, deacetylation: 90%, viscosity (10g/L, 20 DEG C): 100mPas.
95% edible alcohol, Shanghai Lv Shi Chemical Co., Ltd..
Propolis, the drying secretion of apidae insect apis mellifera Linnaeus Apismellifera L. is honeybee from plant luxuriant Or the natural gum acquired at trunk, the one kind for being mixed into its own mandibular gland and lingual gland secretion, pollen and beeswax etc. have fragrance The natural gluey solid content of smell, has the function of that qi-restoratives is weak, changes turbid rouge, only quenches one's thirst；External application has removing toxicity for detumescence, convergence myogenic The effect of.Place of production Shanxi, is provided by Jiangsu Nucell Bio-Technology Co., Ltd..
Yeast extract, the yeast extract produced using Angel Yeast Co., Ltd, model FDOO-A.
Broken wall rape pollen, is prepared by the following method: 10g rape flower being uniformly mixed with 30 milliliters of water, 30 It DEG C impregnates 12 hours, is homogenized 3 times with T25 refiner with 20000 revs/min of revolving speed, 10 minutes every time, obtains pollen homogeneous Liquid, it is 5% that pollen homogenizing fluid, which is dried at 50 DEG C to dry basis moisture content, obtains broken wall rape pollen.
Fish scale gelatin, the present invention do not make limitation to the source of fish scale gelatin, and fish scale gelatin can be bought by commercially available To or by being prepared.Commercially available fish scale gelatin can choose freeze power (BLOOmg) be 220-260, viscosity (engler ° E) is 7-15 Fish scale gelatin product.Fish scale gel used in the embodiment of the present invention is according to application No. is 201210435230.1 inventions High-intensitive fish scale gelatin product prepared by patent Example 1.
Isoliquiritigenin, No. CAS: 961-29-5.
The present invention is further illustrated below by the mode of embodiment.
Embodiment 1
A kind of processing method of health-care steeping pot-stewed chicken pawl, comprising the following steps:
(1) chicken feet is cleaned, removes nail, gone the chicken feet of nail to pour into 1000g 300g and be heated in 95 DEG C of water, 95 DEG C keep the temperature 10 minutes, pull chicken feet out, chicken feet are impregnated 12 hours in 800g food in nutrition Organic fresh-keeping method liquid, soaking temperature It is 20 DEG C, pulls chicken feet out；
(2) it by the chicken feet of step (1) investment 500g halogen material, is impregnated 12 hours at 25 DEG C, is then heated to 100 DEG C, and 3 minutes are kept the temperature at 100 DEG C, pulls chicken feet out from halogen material, is refrigerated 12 hours at 5 DEG C, then in 10 DEG C, absolute pressure 50kPa Condition is stored 48 hours；
(3) chicken feet of step (2) is vacuum-packed, obtains health-care steeping pot-stewed chicken pawl.
The food nutrition Organic fresh-keeping method liquid includes the raw material of following weight parts: 0.5 part of glacial acetic acid, 0.05 part of lactic acid chain Coccus element, 1 part of chitosan, 0.15 part of sodium trimetaphosphate, 0.2 part of broken wall rape pollen, 0.1 part of propolis extract, 0.1 part of modification Fish scale gelatin, 100 parts of water.Food nutrition Organic fresh-keeping method liquid the preparation method is as follows: each raw material is weighed by weight, after mixing It is stirred 25 minutes at 30 DEG C, with 100 revs/min, obtains food nutrition Organic fresh-keeping method liquid.
Propolis extract the preparation method is as follows: into propolis be added quality be 6 times of propolis quality, volume fraction be 95% edible alcohol is 300 revs/min in 30 DEG C, revolving speed and stirs 25 minutes that the water that addition is pre-heated to 90 DEG C carries out dilute It releases, makes the mass fraction 35% of ethyl alcohol in dilution, dilution is stirred 20 points in 55 DEG C, revolving speed for 200 revs/min of conditions Clock is cooled to 30 DEG C, crosses 200 meshes, and concentrating the filtrate to 50 DEG C of measurement relative densities is 1.05, obtains propolis extract.Change Property fish scale gelatin the preparation method is as follows: by 10g fish scale gelatin be added 300g water in, 35 DEG C keep the temperature 30 minutes, be warming up to 55 DEG C, it is that 200 revs/min of conditions stir 40 minutes in 55 DEG C, revolving speed, 0.04g isoliquiritigenin is added, continues to stir in above-mentioned condition 20 minutes, mixed liquor is obtained, mixed liquor is subjected to microwave treatment, microwave frequency 2450MHz, microwave power 600W, at microwave Managing the time is 3 minutes, after microwave treatment 30 DEG C, absolute pressure be 0.02MPa under conditions of it is 6 hours dry, obtain modified fish Squama gelatin.
The halogen material includes following raw materials, and described part is parts by weight: 1.1 portions of salt, 2 portions of dark soy sauce, 0.4 portion of white granulated sugar, 0.03 part of cardamom, 0.15 part of illiciumverum, 0.02 portion of cortex cinnamomi, 0.07 portion of Chinese prickly ash, 0.02 portion of green onion, 0.2 part of white wine, 12 parts of water.Halogen material The preparation method is as follows: weighing each raw material, is stirred 40 minutes after mixing at 30 DEG C, with 300 revs/min, obtain halogen material.
Embodiment 2
A kind of processing method of health-care steeping pot-stewed chicken pawl, comprising the following steps:
(1) chicken feet is cleaned, removes nail, gone the chicken feet of nail to pour into 1000g 300g and be heated in 95 DEG C of water, 95 DEG C keep the temperature 10 minutes, pull chicken feet out, chicken feet are impregnated 12 hours in 800g food in nutrition Organic fresh-keeping method liquid, soaking temperature It is 20 DEG C, pulls chicken feet out；
(2) it by the chicken feet of step (1) investment 500g halogen material, is impregnated 12 hours at 25 DEG C, is then heated to 100 DEG C, and 3 minutes are kept the temperature at 100 DEG C, pulls chicken feet out from halogen material, is refrigerated 12 hours at 5 DEG C, then in 10 DEG C, absolute pressure 50kPa Condition is stored 48 hours；
(3) chicken feet of step (2) is vacuum-packed, obtains health-care steeping pot-stewed chicken pawl.
The food nutrition Organic fresh-keeping method liquid includes the raw material of following weight parts: 0.5 part of glacial acetic acid, 0.05 part of lactic acid chain Coccus element, 1 part of chitosan, 0.15 part of sodium trimetaphosphate, 0.2 part of broken wall rape pollen, 0.1 part of propolis extract, 0.1 part of modification Fish scale gelatin, 100 parts of water.Food nutrition Organic fresh-keeping method liquid the preparation method is as follows: each raw material is weighed by weight, after mixing It is stirred 25 minutes at 30 DEG C, with 100 revs/min, obtains food nutrition Organic fresh-keeping method liquid.The propolis extract and modified fish The preparation method is the same as that of Example 1 for squama gelatin.
The halogen material includes following raw materials, and described part is parts by weight: 1.1 portions of salt, 2 portions of dark soy sauce, 1.5 parts of hawthorn lotus seeds Sauce, 0.4 portion of white granulated sugar, 0.03 part of cardamom, 0.15 part of illiciumverum, 0.02 portion of cortex cinnamomi, 0.07 portion of Chinese prickly ash, 0.02 portion of green onion, 0.2 part it is white Wine, 12 parts of water.Halogen material the preparation method is as follows: weigh each raw material, stirred 40 minutes after mixing at 30 DEG C, with 300 revs/min, Obtain halogen material.
Hawthorn lotus seeds sauce the preparation method is as follows: lotus seeds are gone after the heart to crushed 10 meshes, crushed 10 after hawthorn deseeding Smashed lotus seeds, smashed hawthorn and water are that 1:2:5 is mixed, keep the temperature 6 hours at 30 DEG C, heating by mesh in mass ratio To 95 DEG C, 3 minutes are kept the temperature at 95 DEG C, is cooled to 30 DEG C, is homogenized 5 minutes with 12000 revs/min of revolving speed, then uses colloid mill Being milled to fineness is 50 μm, obtains slurry, and aspergillus oryzae is accessed into slurry, and access amount is every gram of slurry access 105A spore, in 30 DEG C fermentation 12 hours, then be added quality be stock quality 0.05% yeast extract, in 25 DEG C be sealed by fermentation 24 hours, obtain To fermentation slurry, into fermentation slurry, addition quality is the white granulated sugar of fermentation stock quality 50%, quality is fermentation stock quality 0.2% xanthan gum, is uniformly mixed, through 75 DEG C water dip sterilization 15 minutes, obtain hawthorn lotus seeds sauce.
Embodiment 3
Substantially the same manner as Example 2, difference is only that: in the present embodiment 3:
The hawthorn lotus seeds sauce the preparation method is as follows: lotus seeds are gone after the heart to crushed 10 meshes, crushed after hawthorn deseeding 10 meshes are crossed, is in mass ratio that 1:2:5 is mixed by smashed lotus seeds, smashed hawthorn and water, keeps the temperature 6 hours at 30 DEG C, 95 DEG C are warming up to, 3 minutes is kept the temperature at 95 DEG C, is cooled to 30 DEG C, be homogenized 5 minutes with 12000 revs/min of revolving speed, then use glue It is 50 μm that body, which is milled to fineness, obtains slurry, and aspergillus oryzae is accessed into slurry, and access amount is every gram of slurry access 105A spore, In 30 DEG C ferment 12 hours, obtain fermentation slurry, to fermentation slurry in be added quality be fermentation stock quality 50% white granulated sugar, Quality be ferment stock quality 0.2% xanthan gum, be uniformly mixed, through 75 DEG C water dip sterilization 15 minutes, obtain hawthorn lotus Sub- sauce.
Embodiment 4
Substantially the same manner as Example 2, difference is only that: in the present embodiment 4:
The hawthorn lotus seeds sauce the preparation method is as follows: lotus seeds are gone after the heart to crushed 10 meshes, crushed after hawthorn deseeding 10 meshes are crossed, is in mass ratio that 1:2:5 is mixed by smashed lotus seeds, smashed hawthorn and water, keeps the temperature 6 hours at 30 DEG C, 95 DEG C are warming up to, 3 minutes is kept the temperature at 95 DEG C, is cooled to 30 DEG C, be homogenized 5 minutes with 12000 revs/min of revolving speed, then use glue It is 50 μm that body, which is milled to fineness, obtains slurry, the yeast extract that quality is stock quality 0.05% is added into slurry, in 25 DEG C be sealed by fermentation 24 hours, obtain fermentation slurry, to fermentation slurry in be added quality be fermentation stock quality 50% white granulated sugar, Quality be ferment stock quality 0.2% xanthan gum, be uniformly mixed, through 75 DEG C water dip sterilization 15 minutes, obtain hawthorn lotus Sub- sauce.
Embodiment 5
Substantially the same manner as Example 2, difference is only that: in the present embodiment 5:
The food nutrition Organic fresh-keeping method liquid includes the raw material of following weight parts: 0.5 part of glacial acetic acid, 0.05 part of lactic acid chain Coccus element, 1 part of chitosan, 0.15 part of sodium trimetaphosphate, 0.2 part of broken wall rape pollen, 0.1 part of propolis extract, 0.1 part of fish scale Gelatin, 100 parts of water.Food nutrition Organic fresh-keeping method liquid the preparation method is as follows: each raw material is weighed by weight, 30 after mixing DEG C, with 100 revs/min stir 25 minutes, obtain fresh-keeping liquid.The preparation method is the same as that of Example 1 for the propolis extract.
Comparative example 1
Substantially the same manner as Example 2, difference is only that: in this comparative example 1:
The food nutrition Organic fresh-keeping method liquid includes the raw material of following weight parts: 0.5 part of glacial acetic acid, 0.05 part of lactic acid chain Coccus element, 1 part of chitosan, 0.15 part of sodium trimetaphosphate, 0.2 part of broken wall rape pollen, 0.2 part of modified fish scale gelatin, 100 parts Water.Food nutrition Organic fresh-keeping method liquid the preparation method is as follows: each raw material is weighed by weight, at 30 DEG C, with 100 after mixing Rev/min stirring 25 minutes, obtain food nutrition Organic fresh-keeping method liquid.The same embodiment of preparation method of the modified fish scale gelatin 1。
Comparative example 2
Substantially the same manner as Example 2, difference is only that: in this comparative example 2:
The food nutrition Organic fresh-keeping method liquid includes the raw material of following weight parts: 0.5 part of glacial acetic acid, 0.05 part of lactic acid chain Coccus element, 1 part of chitosan, 0.15 part of sodium trimetaphosphate, 0.2 part of broken wall rape pollen, 0.2 part of propolis extract, 100 parts of water. Food nutrition Organic fresh-keeping method liquid the preparation method is as follows: each raw material is weighed by weight, at 30 DEG C, with 100 revs/min after mixing Clock stirs 25 minutes, obtains food nutrition Organic fresh-keeping method liquid.The preparation method is the same as that of Example 1 for the propolis extract.
Test case
Health-care steeping pot-stewed chicken pawl of the invention is subjected to flexibility test, test result is shown in Table 1.Flexibility Test Method: by health care It steeps and flexibility test is carried out to pot-stewed fowl chicken feet using (TPA) Texture instrument after pot-stewed chicken pawl stores 120 days at 15 DEG C.Choose the chicken feet centre of the palm Meat makes a height of 10mm × 10mm of length and width × 5mm meat piece, measures the elasticity of the chicken feet meat piece.Specific location parameter is as follows: making It is popped one's head in P50, speed 3mm/s before pressing, test speed 1mm/s, speed 1mm/s after pressure, compression ratio 75%.Elasticity: refer to that sample passes through The degree that can restore again after the first second compression is crossed, restores height and first time with sample detected in the second second compression The ratio of compression deformation indicate.
Table 1: health-care steeping pot-stewed chicken pawl flexibility test result table
Elasticity
Embodiment 1 0.52
Embodiment 2 0.73
Embodiment 3 0.70
Embodiment 4 0.67
Embodiment 5 0.68
Comparative example 1 0.66
Comparative example 2 0.64
The health-care steeping pot-stewed chicken pawl of embodiment 1-5 and comparative example 1,2 are subjected to a bag rate test of rising respectively, test result is shown in Table 2. Rise a bag rate test method: 30 bags of the health-care steeping pot-stewed chicken pawl obtained after taking the present invention to be vacuum-packed is placed in 37 DEG C of insulating box 14 days, the daily same time observed bag situation that rises.The time for the bag that rises and the health care of the 14th day bag that risen takes place in record Steep the quantity of pot-stewed chicken pawl.
Bag rate test result table that rises under 2:37 DEG C of condition of storage of table
A bag time of rising takes place The 14th day bag quantity that rises
Embodiment 1 11st day 12
Embodiment 2 Do not rise bag 0
Embodiment 3 14th day 3
Embodiment 4 12nd day 7
Embodiment 5 13rd day 5
Comparative example 1 12nd day 11
Comparative example 2 12nd day 13
Health-care steeping pot-stewed chicken pawl of the invention is subjected to clearing heat and removing internal heat measure of merit.Test method: it 1. test object: chooses The volunteer that 400 ages with excessive internal heat symptom are 15-45 years old, excessive internal heat symptom specific manifestation are as follows: lip is dry and cracked, dispute is raw Sore, nasal cavity hot gas, abscess of throat, whole body is scorching, gum is red and swollen, appetite is not good enough.2. grouping test: 400 volunteers are divided into 7 A experimental group and 1 control group, every group of 50 people, there was no significant difference in age, symptom by every group of volunteer.Experimental group 1-7 The health-care steeping pot-stewed chicken pawl for eating embodiment 1-5 and comparative example 1,2 respectively eats 100g every time, and one day morning and evening twice, ate after meal With.It is continuous 7 days edible.Experimental group and the equal normal diet of control group.3. effective evaluation: effective: after 7 days edible, excessive internal heat symptom base This disappearance.Effective: after 7 days edible, excessive internal heat symptom is substantially reduced.Invalid: after 7 days edible, excessive internal heat symptom does not mitigate.Test result It is shown in Table 3.
Table 3: health-care steeping pot-stewed chicken pawl clearing heat and removing internal heat measure of merit result table
It is effective Effectively In vain
Embodiment 1 17 20 13
Embodiment 2 29 18 3
Embodiment 3 27 17 6
Embodiment 4 25 17 8
Embodiment 5 24 16 10
Comparative example 1 24 17 9
Comparative example 2 21 18 11
Control group 1 22 27
Each group result compares, P < 0.05.
Food in the embodiment of the present invention is subjected to fresh-keeping effect test with nutrition Organic fresh-keeping method liquid, with 5 glasses, is divided The other food nutrition Organic fresh-keeping method liquid in embodiment 2, embodiment 5, comparative example 1, comparative example 2 makees fresh-keeping test, test bar Part by fresh ginger wash clean, dries, and same amount of food is added with nutrition Organic fresh-keeping method liquid or water and compares experiment, water Fresh ginger was submerged with nutrition Organic fresh-keeping method liquid with food, test result is shown in Table 4.
The fresh-keeping effect of table 4 food nutrition Organic fresh-keeping method liquid
The health-care steeping pot-stewed chicken pawl being prepared using food of the invention with nutrition Organic fresh-keeping method liquid, it is full of nutrition, it uses Special halogen material is salted, and hawthorn, lotus seeds are contained in halogen material, not only fragrant with special halogen, sweet mouthfeel, moreover it is possible to reduce heating The loss of pot-stewed chicken pawl collagen in the process, making the pot-stewed chicken pawl processed, elasticity is good, there is chewy texture.Contain mountain in health-care steeping pot-stewed chicken pawl Short, bristly hair or beard, lotus seeds, propolis, fish scale gelatin ingredient have natural anti-oxidant, anti-corrupt effect, do not add chemical preservative, shelf life It is long.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that those skilled in the art without It needs creative work according to the present invention can conceive and makes many modifications and variations.Therefore, all technologies in the art Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea Technical solution, all should be within the scope of protection determined by the claims.

Claims (6)

1. a kind of food nutrition Organic fresh-keeping method liquid, which is characterized in that including following raw materials: glacial acetic acid, nisin, shell Glycan, sodium trimetaphosphate, broken wall rape pollen, water.
2. a kind of food nutrition Organic fresh-keeping method liquid, which is characterized in that the raw material including following weight parts: 0.5-1.5 parts of ice second Acid, 0.05-0.15 parts of nisins, 1-5 parts of chitosans, 0.15-0.3 parts of sodium trimetaphosphates, 0.2-0.6 parts of broken wall rapes Pollen, 80-150 part water.
3. food according to claim 2 nutrition Organic fresh-keeping method liquid, which is characterized in that the original including following weight parts Material: 0.5-1.5 parts of glacial acetic acids, 0.05-0.15 parts of nisins, 1-5 parts of chitosans, 0.15-0.3 parts of sodium trimetaphosphates, 0.2-0.6 parts of broken wall rape pollens, 0.05-0.5 parts of propolis extracts, 80-150 parts of water.
4. food according to claim 3 nutrition Organic fresh-keeping method liquid, which is characterized in that the original including following weight parts Material: 0.5-1.5 parts of glacial acetic acids, 0.05-0.15 parts of nisins, 1-5 parts of chitosans, 0.15-0.3 parts of sodium trimetaphosphates, 0.2-0.6 parts of broken wall rape pollens, 0.05-0.5 parts of propolis extracts, 0.05-0.5 parts of fish scale gelatins or modified fish scale gelatin, 80-150 parts of water.
5. food according to claim 3 or 4 nutrition Organic fresh-keeping method liquid, which is characterized in that the propolis extract The preparation method is as follows: edible alcohol that quality is 6-10 times of propolis quality, that volume fraction is 85-95% is added into propolis, 25-30 DEG C, revolving speed be 100-300 revs/min stirring 25-50 minutes, addition is pre-heated to 85-95 DEG C of water and is diluted, The mass fraction 30-50% for making ethyl alcohol in dilution, by dilution 55-75 DEG C, revolving speed be 100-300 revs/min of condition Stirring 20-50 minutes is cooled to 25-30 DEG C, crosses 100-300 mesh, and concentrating the filtrate to 50 DEG C of measurement relative densities is 1.05- 1.10, obtain propolis extract.
6. food according to claim 4 nutrition Organic fresh-keeping method liquid, which is characterized in that the system of the modified fish scale gelatin Preparation Method is as follows: by 5-15g fish scale gelatin be added 100-300g water in, 30-35 DEG C heat preservation 30-60 minutes, be warming up to 55-70 DEG C, it is that 100-300 revs/min of condition stirs 40-60 minutes in 55-70 DEG C, revolving speed, 0.02-0.06g isoliquiritigenin is added, after Continue and stirred 20-40 minutes in above-mentioned condition, obtain mixed liquor, mixed liquor is subjected to microwave treatment, it is microwave frequency 2450MHz, micro- Wave power is 300-600W, and microwave treatment time is 3-8 minutes, in 30-50 DEG C, absolute pressure 0.02- after microwave treatment It is 6-12 hours dry under conditions of 0.06MPa, obtain modified fish scale gelatin.
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