CN111067039A - Meat product curing agent with color protection effect and preparation method thereof - Google Patents
Meat product curing agent with color protection effect and preparation method thereof Download PDFInfo
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- CN111067039A CN111067039A CN201911351466.5A CN201911351466A CN111067039A CN 111067039 A CN111067039 A CN 111067039A CN 201911351466 A CN201911351466 A CN 201911351466A CN 111067039 A CN111067039 A CN 111067039A
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- curing agent
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 230000000694 effects Effects 0.000 title abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 37
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 10
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 10
- 235000019820 disodium diphosphate Nutrition 0.000 claims abstract description 9
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims abstract description 9
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 claims abstract description 9
- 229940099402 potassium metaphosphate Drugs 0.000 claims abstract description 9
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 8
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 claims abstract description 8
- 239000001521 potassium lactate Substances 0.000 claims abstract description 8
- 235000011085 potassium lactate Nutrition 0.000 claims abstract description 8
- 229960001304 potassium lactate Drugs 0.000 claims abstract description 8
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 8
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 8
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 abstract description 17
- 239000010452 phosphate Substances 0.000 abstract description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 9
- 239000000654 additive Substances 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 235000021317 phosphate Nutrition 0.000 description 16
- 238000000034 method Methods 0.000 description 13
- 206010016807 Fluid retention Diseases 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000013068 control sample Substances 0.000 description 6
- 238000011161 development Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000000834 fixative Substances 0.000 description 6
- -1 compound phosphate Chemical class 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 102000036675 Myoglobin Human genes 0.000 description 4
- 108010062374 Myoglobin Proteins 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 102000001554 Hemoglobins Human genes 0.000 description 3
- 108010054147 Hemoglobins Proteins 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 229910021645 metal ion Inorganic materials 0.000 description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 108010043137 Actomyosin Proteins 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000013074 reference sample Substances 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940005740 hexametaphosphate Drugs 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940048084 pyrophosphate Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a meat product curing agent with a color protection effect and a preparation method thereof, and belongs to the technical field of food and meat product processing. The raw materials of the invention comprise 10-20 parts of sodium tripolyphosphate, 5-10 parts of potassium polymetaphosphate, 5-10 parts of disodium dihydrogen pyrophosphate, 10-15 parts of sodium hexametaphosphate, 5-10 parts of potassium lactate, 5-15 parts of D-sodium erythorbate, 1-5 parts of monascus red and 5-10 parts of salt, and the raw materials are uniformly mixed according to a certain proportion to obtain the preparation for curing meat products. The invention has scientific raw material proportion, reasonably uses various phosphate additives, has synergistic effect by matching with potassium lactate, D-sodium erythorbate and monascus red, has obvious water retention and color protection effects, has no bitter taste when being used for processing meat products, and has good product structure. Can be widely applied to meat product processing under high and low temperature conditions.
Description
Technical Field
The invention belongs to the field of food additives and food ingredients, and particularly relates to a meat product curing agent with a color protection effect and a preparation method thereof.
Background
In the meat product processing, the curing agent is widely applied, the water-retaining property of the meat product can be effectively improved by using the curing agent, and the effects of color protection and color development are achieved. The water retention of meat products is an important index, and a reasonable water retention agent is selected, so that the water retention of the products is very necessary to be effectively improved. At present, phosphate belongs to a relatively ideal moisture retention agent, and plays an important role in improving the water retention performance of meat products and enhancing the gel strength of the meat products. In the processing process of the meat product, the pH value of the meat product can be effectively adjusted by adding the phosphate, so that metal ions in the meat product can be chelated, the ionic strength of the meat product is enhanced, the dissociation of actomyosin is realized, and the produced meat product is more ideal. In the current production process of the prefabricated meat products, the phosphate is widely applied, and the most widely applied phosphate is polyphosphate, which mainly comprises tripolyphosphate, pyrophosphate, hexametaphosphate and the like. In addition, in the process of storing and transporting meat products, due to the influence of relevant factors such as temperature, light, storage conditions and the like, fading and rancidity are often caused, the condition is mainly caused by oxidation of myoglobin and fat, and the oxidation of different degrees can damage the nutrition and quality of the products to different degrees. Therefore, in order to eliminate the oxidation, food additives are required to be added in the production of meat products, so that the color protection and the oxidation resistance are achieved.
Currently, phosphate is increasingly used in meat processing to improve the quality of meat products. The traditional compound phosphate mainly comprises the following components: sodium tripolyphosphate, sodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium hexametaphosphate, and the like. However, some of these components have their own characteristics and drawbacks, such as: sodium pyrophosphate has the best water holding capacity, but has poor solubility and a high pH value, and the high pH value influences the color development of meat and also leads to the growth of microorganisms and the shortening of shelf life. Disodium dihydrogen pyrophosphate seriously affects its water retention properties due to its lower pH, but generally it can act to moderate the buffer stabilization of the entire phosphate system. Therefore, the ideal compound phosphate not only can effectively play a role of improving the quality of the meat, but also avoids the defect of using single phosphate. Although a large amount of compound phosphate exists in the market and various compound phosphates have the characteristics, the market has urgent need for compound phosphate food ingredients capable of efficiently playing roles of water retention, color protection and color development.
Disclosure of Invention
The invention aims to provide a meat product curing agent with a color protection function, which can effectively overcome the defects of single use of various phosphates and the existing composite phosphates by reasonably selecting and proportioning the components such as the composite phosphates and the like through a large amount of scientific experimental researches, and has the coordination effect of the components, so that the meat product curing agent has the effects of high efficiency and balanced water retention and color protection.
The purpose of the invention is realized by the following technical scheme:
a meat product curing agent with a color protection effect comprises the following raw materials in parts by weight:
the invention also aims to provide a preparation method of the meat product curing agent with the color-protecting function. The purpose of the invention is realized by another technical scheme as follows:
a preparation method of a meat product curing agent with a color protection effect comprises the following raw materials in parts by weight:
the preparation method of the meat product curing agent comprises the following steps:
and uniformly mixing the sodium tripolyphosphate, the potassium polymetaphosphate, the disodium dihydrogen pyrophosphate, the sodium hexametaphosphate, the potassium lactate, the D-sodium erythorbate, the monascus color and the salt according to the proportion to obtain the meat product curing agent.
Compared with the prior art, the invention has the following beneficial effects:
1. the meat product curing agent has scientific raw material proportion, reasonably uses various phosphate additives such as sodium tripolyphosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium hexametaphosphate and the like, potassium lactate, D-sodium erythorbate and monascus red, has a synergistic effect, and has obvious water retention and color protection effects.
2. The meat product curing agent disclosed by the invention uses potassium polymetaphosphate, and the aqueous solution of the potassium polymetaphosphate has certain viscosity, so that the exudation of juice in meat products is reduced, and meanwhile, the meat product curing agent has high metal ion chelating capacity, can effectively chelate metal ions by being compounded with other components, reduces the oxidation rancidity in meat product processing, enables color protecting components to effectively play a role, can promote protein swelling to achieve the optimal yield by virtue of a proper pH value, can effectively decompose the water retention of actomyosin, and endows the meat products with good taste and sensory quality.
3. The meat product curing agent disclosed by the invention is free from bitter and astringent taste in meat product processing, has a good product structure, and can be used for remarkably reducing the phenomenon of water discharge of the product.
4. The meat product curing agent can be widely applied to meat product processing under high and low temperature conditions.
Detailed Description
Example 1
A meat product curing agent with a color protection effect comprises the following raw materials in parts by weight:
each raw material used in this example was food grade;
each raw material used in this example was a commercially available conventional product.
The preparation method of the meat product curing agent comprises the following steps:
and uniformly mixing the sodium tripolyphosphate, the potassium polymetaphosphate, the disodium dihydrogen pyrophosphate, the sodium hexametaphosphate, the potassium lactate, the D-sodium erythorbate, the monascus color and the salt according to the proportion to obtain the meat product curing agent.
In this embodiment, the raw materials may be flexibly combined within a limited mixture ratio range, which is not listed herein.
Example 2
The embodiment is a preferable scheme based on the embodiment 1, the quality of the used raw materials is the same as that of the embodiment 1, and the weight parts of the raw materials of the meat product curing agent are as follows:
the preparation method of the embodiment is the same as that of the embodiment 1, and the embodiment 1 is specifically referred to.
The application method of the meat product curing agent provided by the invention comprises the following steps: the meat product curing agent is added into meat paste according to the addition amount of 0.5-1.2%. The use method and effect of the meat product curing agent of the invention are further explained by taking western ham as an example.
Preparation of western ham: meat → pickling → rolling and kneading → sealing → steaming → cooling → finished product.
The meat product curing agent is added into the western ham by 0.5-1.2% by weight in the curing process.
The western ham prepared according to the technical scheme of the embodiment is compared with a reference sample 1 (only sodium tripolyphosphate is added) and a reference sample 2 (a commercial curing agent is added) to perform the measurement of the related indexes: the method comprises the following steps: water loss rate, cooking loss, color, texture and sensory evaluation. Wherein, the color is measured by using a CR400 Konika color difference meter to control the section of the intestine body and the section of the experimental intestine body. Texture analysis intestinal sections were examined using a Stable Micro Systems Texture Analyser TA.XT Texture Analyser. The water loss rate, cooking loss, color and texture are measured by adopting a method which is conventional in the field. The sensory evaluation selects five indexes of appearance, color, flavor, texture and juiciness, each full mark is 20 points, the full mark is 100 points, and 10 persons with abundant experience are selected for sensory evaluation.
The results of the tests of the above examples and the controls 1 and 2 were compared as follows:
the results show that the water loss rate and the cooking loss rate of example 2 are obviously superior to those of comparative samples 1 and 2. As can be seen from the results of color measurement, the redness value a in example 2 is higher than that of the control sample, and it is proved that the effective components in the water-retaining color fixative of this example have the effect of promoting the color development of myoglobin and hemoglobin of meat. The texture results of example 2 are also significantly better than control 1 and control 2. The sensory evaluation score is higher than that of the control sample, which shows that the water-retaining color fixative of the embodiment achieves good water-retaining and color-protecting effects.
Example 3
The embodiment is a preferable scheme based on the embodiment 1, the quality of the used raw materials is the same as that of the embodiment 1, and the weight parts of the raw materials of the meat product curing agent are as follows:
see example 2 for methods of preparation, methods of use, and methods of detection for this example.
The results of the tests of example 3 above compared with controls 1 and 2 are as follows:
the results show that the water loss rate and the cooking loss rate of example 3 are obviously superior to those of comparative samples 1 and 2. As can be seen from the results of color measurement, the redness value a in example 3 is higher than that of the control sample, and it is proved that the effective components in the water-retaining color fixative of this example have the effect of promoting the color development of myoglobin and hemoglobin of meat. The texture results of example 3 are also significantly better than control 1 and control 2. The sensory evaluation score is higher than that of the control sample, which shows that the water-retaining color fixative of the embodiment achieves good water-retaining and color-protecting effects.
Example 4
The embodiment is a preferable scheme based on the embodiment 1, the quality of the used raw materials is the same as that of the embodiment 1, and the weight parts of the raw materials of the meat product curing agent are as follows:
see example 2 for methods of preparation, methods of use, and methods of detection for this example.
The results of the tests of example 4 above compared with controls 1 and 2 are as follows:
the results show that the water loss rate and the cooking loss rate of example 4 are obviously superior to those of comparative samples 1 and 2. As can be seen from the results of color measurement, the redness value a in example 4 is higher than that of the control sample, and it is proved that the effective components in the water-retaining color fixative of this example have the effect of promoting the color development of myoglobin and hemoglobin of meat. The texture results of example 4 are also significantly better than control 1 and control 2. The sensory evaluation score is higher than that of the control sample, which shows that the water-retaining color fixative of the embodiment achieves good water-retaining and color-protecting effects.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (5)
1. The meat product curing agent with the color protection function is characterized in that the raw materials contain sodium tripolyphosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium hexametaphosphate, potassium lactate, D-sodium erythorbate, monascus red and salt, and the weight parts of the raw materials are as follows:
2. the meat product curing agent with the color protection function of claim 1, which is characterized by comprising the following raw materials in parts by weight:
3. the meat product curing agent with the color protection function of claim 1, which is characterized by comprising the following raw materials in parts by weight:
4. the meat product curing agent with the color protection function of claim 1, which is characterized by comprising the following raw materials in parts by weight:
5. the preparation method of the meat product curing agent with the color protection function is characterized in that the raw materials comprise sodium tripolyphosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium hexametaphosphate, potassium lactate, D-sodium erythorbate, monascus red and salt, and the weight parts of the raw materials are as follows:
the preparation method of the meat product curing agent comprises the following steps:
and uniformly mixing the sodium tripolyphosphate, the potassium polymetaphosphate, the disodium dihydrogen pyrophosphate, the sodium hexametaphosphate, the potassium lactate, the D-sodium erythorbate, the monascus color and the salt according to the proportion to obtain the meat product curing agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911351466.5A CN111067039A (en) | 2019-12-25 | 2019-12-25 | Meat product curing agent with color protection effect and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911351466.5A CN111067039A (en) | 2019-12-25 | 2019-12-25 | Meat product curing agent with color protection effect and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111067039A true CN111067039A (en) | 2020-04-28 |
Family
ID=70317406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911351466.5A Pending CN111067039A (en) | 2019-12-25 | 2019-12-25 | Meat product curing agent with color protection effect and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111067039A (en) |
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2019
- 2019-12-25 CN CN201911351466.5A patent/CN111067039A/en active Pending
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