CN114149882A - Method for preparing antrodia camphorata and sea cucumber beer - Google Patents
Method for preparing antrodia camphorata and sea cucumber beer Download PDFInfo
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Abstract
A preparation method of beer containing Antrodia Camphorata and Stichopus japonicus comprises taking Antrodia Camphorata fermentation liquid and wine-soaked frozen and wine-added beaten Stichopus japonicus nutrient solution as additives, and adding the above additives at malt preparation stage and wort preparation stage. The invention relates to a method for preparing antrodia camphorata and sea cucumber beer, which adopts the technology of taking antrodia camphorata fermentation liquor as main nutrient solution and soaking, freezing, adding wine and pulping the sea cucumber nutrient solution, so that nutrient functional components in the sea cucumber are dissolved out quickly and have high solubility, meanwhile, the traditional Chinese medicine nutrient components of the antrodia camphorata fermentation liquor are also in the drink wine, and various active ingredients of the sea cucumber, the active ingredients of phellinus igniarius and the traditional Chinese medicine active ingredients are dissolved in the wine through multiple biochemical reactions, thereby being beneficial to the absorption and utilization of human bodies, and enhancing the immunity of the human bodies after long-term proper drinking.
Description
Technical Field
The invention relates to a preparation method of a beverage.
Background
The beer is an alcoholic beverage brewed by using wheat malt and barley malt as main raw materials, adding hops, performing liquid gelatinization and saccharification, and performing liquid fermentation. The production process of the beer comprises the following steps: preparing wheat, saccharifying and fermenting. Wherein the malting process comprises the following steps: the barley enters a wheat soaking tank for wheat washing, absorbs water, then enters a germination box for germination to form green malt, the green malt enters a drying tower for drying, and the root of the green malt is removed by a root remover to form the finished product malt. The saccharification working procedure comprises the following steps: gelatinizing, saccharifying, adding hops, boiling, cooling, separating, heating malt and water in gelatinizing pot, and boiling by natural acid to convert insoluble starch and protein into soluble malt extract called "wort", adding hops and soup to wort, and boiling. The fermentation process comprises the following steps: the cooled wort is fermented by the addition of brewer's yeast.
Sea cucumbers are listed as good nourishment products since ancient times, are rich in more than 50 nutritional ingredients, have reasonable and balanced nutrition and unique activity, can play a role in health care by adding the sea cucumbers into wine, and are favored by people when being used for health care, disease prevention and treatment.
Antrodia camphorata, also known as Antrodia camphorata, belongs to Aphyllophorales, Polyporaceae, Antrodia, perennial mushroom fungus, and is a new species published by the Biochemical kingdom only in 1990. The antrodia camphorata is aromatic, pungent, bitter and mild in flavor, and has the effects of dispelling wind, promoting qi circulation, removing blood stasis, promoting blood circulation, warming middle-jiao, eliminating stagnation, detoxifying, relieving swelling, tranquilizing, relieving pain, resisting bacteria, viruses and tumors and improving the immunity of the organism; has unique functions of treating gastrointestinal pain, diarrhea, vomiting, food poisoning, muscarine poisoning, diabetes, alcoholic liver disease, fatty liver, liver cirrhosis, liver cancer and the like. Antrodia camphorata is a physiologically active ingredient, such as polysaccharides, triterpenes, superoxide dismutase, adenosine, proteins (including immunity proteins), vitamins, trace elements, nucleic acids, lectins, amino acids, hangover alleviating substances, cellulose, and blood pressure stabilizing substances. The active ingredients of the antrodia camphorata are most particularly triterpenes which are more than 200 and are incomparable with other mushroom fungi, and more than 200 triterpenes enable the antrodia camphorata to have the effects of resisting cancer, protecting liver and the like.
At present, antrodia camphorata mainly comprises three main culture methods of solid culture, liquid culture and basswood culture. Liquid culture is a means by which large quantities of mycelium and broth can be obtained in a relatively short period of time into the growth phase. The method has the advantages of low production cost and short production period, and overcomes the defect of slow growth of Antrodia camphorata, but the mycelium and fermentation liquor obtained by the method contain less triterpenes. The ingredients of antrodia cinnamomea fruiting bodies obtained by basswood cultivation are very similar to active substances contained in wild antrodia cinnamomea, but the antrodia cinnamomea is relatively less in distribution and is one of protective tree species, the cultivation time is as long as 2-3 years, the production cost is high, and the factors ensure that antrodia cinnamomea resources are rare. The solid culture method mainly comprises the culture of fungus bag solid fermentation, culture in a dish type and the like. The solid culture is not limited by the rarity of the antrodia camphorata, and the metabolite types are similar to the antrodia camphorata sporocarp. Although relevant research reports of Antrodia camphorata solid culture are reported at present, the method mainly focuses on improving the yield of mycelia.
Cistanche salsa is a parasitic plant parasitic on the root of haloxylon ammodendron in desert trees, and absorbs nutrients and water from haloxylon ammodendron hosts. The ginseng has the reputation of desert ginseng, has extremely high medicinal value and is a traditional famous and precious Chinese medicinal material. It has effects of invigorating kidney yang, replenishing essence and blood, and moistening intestinal tract. It is mainly used for impotence, spermatorrhea and whitish and turbid urine due to kidney yang deficiency and essence and blood deficiency; frequent micturition, dribbling urination, lumbago, asthenia of feet, tinnitus, blurred vision, menstrual cycle, infertility due to cold womb, constipation due to intestinal dryness, etc.
Cynomorium songaricum belongs to perennial parasitic meat herb, has no chlorophyll, is reddish brown in the whole plant, and is mostly buried in sand. The parasitic root is provided with cynomorium songaricum buds with different sizes, which are in a primary sphere shape and a secondary sphere shape or a long column shape and have a plurality of fibrous roots and fallen scale leaves. It has effects in invigorating kidney, replenishing vital essence, moistening dryness, treating sexual impotence, spermatorrhea, soreness of waist and knees, constipation due to intestinal dryness, and improving paralysis and sexual function asthenia.
Fruits and leaves of Chinese wolfberry (Chinese medicine called medlar) are neutral in nature and sweet in taste; it enters liver, kidney and lung meridians. It has effects in nourishing liver, replenishing kidney essence, moistening lung, tonifying deficiency, replenishing vital essence, clearing away heat, and improving eyesight.
Mulberry, a nearly mature and dry ear of mulberry, a family of Moraceae. Is cold in nature and sweet in taste, has the functions of tonifying liver and kidney, nourishing yin and blood, and is mainly used for treating dizziness and tinnitus, palpitation and insomnia, intestinal dryness and constipation and the like.
Herba Epimedii is used for treating sexual impotence, premature ejaculation, soreness of waist, skelalgia, numbness of limbs, hemiplegia, neurasthenia, amnesia, tinnitus, and blurred vision. Epimedium herb is pungent, sweet and warm in flavor and acts on the liver and kidney meridians. Is an essential herb for nourishing life gate, benefiting vital essence and qi, strengthening bones and muscles, tonifying kidney and strengthening yang, and is clinically used for treating impotence and impotence, spermatorrhea, premature ejaculation, urinary incontinence, infertility of women and other symptoms. Modern researches show that epimedium contains icariin, volatile oil, ceryl alcohol, phytosterol, tannin, vitamin E and other components. It has effects in exciting sexual function, promoting semen secretion, lowering blood pressure (causing peripheral vasodilatation), lowering blood sugar, promoting urination, relieving cough, eliminating phlegm, and resisting vitamin E. Pharmacological experimental research shows that epimedium can increase blood flow of heart and cerebral vessels, promote hemopoiesis, immunity and bone metabolism, and has the functions of resisting senility, resisting tumor, etc.
Prepared rehmannia root, named as Chinese medicinal material, has the main functions of nourishing yin and enriching blood. It is indicated for deficiency of yin and blood, atrophy and weakness of waist and knees, fatigue, cough, steaming bone, spermatorrhea, metrorrhagia, menoxenia, diabetes, scanty urine, deafness, blurred vision, etc.
The existing functional wine has the disadvantages of less nutrient components, low nutrient concentration, poor taste, poor anticancer efficiency and poor immune effect. The problem to be solved by the invention is to increase the nutrient content of the beer and the medicinal function by dissolving the traditional Chinese medicine components and the sea cucumber nutrient components in the wine.
Disclosure of Invention
In order to solve the problems of few nutrient components and lack of medicinal functions of the traditional beer, the invention provides a method for preparing antrodia camphorata sea cucumber beer so as to increase the nutrient components and the medicinal functions of the beer.
The technical scheme adopted by the invention for realizing the purpose is as follows: a preparation method of antrodia camphorata and sea cucumber beer comprises the steps of taking antrodia camphorata fermentation liquid and wine-soaked frozen wine-added beaten sea cucumber nutrient solution as additives, adding the additives in a malt preparation stage and a wheat juice preparation stage, adding antrodia camphorata fermentation liquid accounting for 1-10% of the total weight of barley and wine-soaked frozen wine-added beaten sea cucumber nutrient solution accounting for 0.2-4% of the total weight of barley in the malt preparation stage, adding the additives in malt to be gelatinized in the wheat juice preparation stage, adding antrodia camphorata fermentation liquid accounting for 1-10% of the weight of malt to be gelatinized and wine-soaked frozen wine-added beaten sea cucumber nutrient solution accounting for 2-6% of the weight of malt to be gelatinized in the wheat juice preparation stage, and inoculating a conventional antrodia camphorata shake flask culture medium with the antrodia camphorata fermentation liquid to prepare the antrodia camphorata beer.
The culture medium formula of the antrodia camphorata fermentation liquid is as follows: adding 10-100 g of antrodia camphorata powder into 1000 ml of water
The culture medium formula of the antrodia camphorata fermentation liquid also comprises: 20-200 g of camphor wood powder, 10-15 g of cistanche, 10-15 g of cynomorium songaricum, 20-30 g of medlar, 10-15 g of mulberry, 10-15 g of epimedium herb and 5-10 g of prepared rhizome of rehmannia.
The inoculation amount of the antrodia camphorata fermentation liquid culture medium is 3-15% of the total weight of the antrodia camphorata fermentation liquid culture medium, the culture temperature is 23-28 ℃, and the conventional aeration culture is carried out for 4-6 days.
The preparation method of the wine-soaked frozen wine-added beaten sea cucumber nutrient solution comprises the following steps:
(1) impurity removal and cleaning: cleaning sea cucumber with clear water, soaking in clear water for 4-6 hr until the sea cucumber is softened, boiling with clear water over slow fire for 2-4 min, stewing over slow fire for 4-6 hr, cutting open the abdomen with scissors, and cleaning;
(2) removing odor and draining: adding beer with the weight of 2-4% into clear water, cleaning, adding Stichopus japonicus into clear water containing beer, boiling with slow fire for 2-4 min, soaking and stewing with slow fire for 4-6 hr, taking out, cooling, draining to water content of 15-30%;
(3) and (3) osmotic freezing: adding beer into the drained sea cucumber, soaking for 2-4 hours after the sea cucumber is saturated by sucking the beer, taking out the sea cucumber and freezing the sea cucumber at the temperature of minus 25-35 ℃;
(4) pulping for later use: adding beer into the frozen sea cucumber, wherein the weight of the sea cucumber and the beer is 1: 1, crushing and pulping, wherein the crushing, pulping and filtering mesh number is 125-150 meshes for later use.
The beer is the beer with the alcohol content of 2-5% sold in the market.
And in the malt preparation stage, the graded barley is added with an additive and then enters a germination box for germination to form green malt.
And in the wort preparation stage, additives are added into the crushed malt, and then the mixture is mixed in a pasting pot to prepare the wort.
The invention relates to a method for preparing antrodia camphorata and sea cucumber beer, which adopts the technology of taking antrodia camphorata fermentation liquor as main nutrient solution and soaking, freezing, adding wine and pulping the sea cucumber nutrient solution, so that nutrient functional components in the sea cucumber are dissolved out quickly and have high solubility, meanwhile, the traditional Chinese medicine nutrient components of the antrodia camphorata fermentation liquor are also in the drink wine, and various active ingredients of the sea cucumber, the active ingredients of phellinus igniarius and the traditional Chinese medicine active ingredients are dissolved in the wine through multiple biochemical reactions, thereby being beneficial to the absorption and utilization of human bodies, and enhancing the immunity of the human bodies after long-term proper drinking.
Detailed Description
According to the invention, the fruiting body of antrodia camphorata is added into the antrodia camphorata fermentation medium, namely the antrodia camphorata fermentation and antrodia camphorata are added for early stage induction, so that the content of effective components in fermentation liquor is improved, and the problem of low content of effective components in liquid fermentation, which is difficult to solve for a long time, is solved; soaking Stichopus japonicus in wine, freezing, pulverizing, adding wine, pulping, breaking cell wall by freezing, and dissolving in alcohol to solve the problems of low content of odor and effective components, and has simple process and high content of effective components; the antrodia fermentation liquor and the sea cucumber nutrient solution are added before the preparation of the malt and the wort, the process is simple, and the content of the effective components is high.
The present technology is further described below with reference to specific examples.
Example one
1. Preparing antrodia camphorate fermentation liquor:
(1) the culture medium formula of the antrodia camphorata fermentation liquid is as follows: 100 g of antrodia camphorata powder, 50 g of camphor wood powder, 15 g of cistanche deserticola, 15 g of cynomorium songaricum, 30 g of medlar, 15 g of mulberry, 15 g of epimedium and 10 g of prepared rhizome of rehmannia are added into 1000 ml of water;
(2) the inoculation strain of the antrodia fermentation liquor is a conventional antrodia shake flask strain;
(3) culturing conditions of antrodia camphorata fermentation liquor: the inoculation amount is 15 percent, the culture temperature is 25 ℃, and the conventional aeration culture is carried out for 6 days;
(4) and storing the cultured fermentation liquor for later use.
2. Preparing a sea cucumber nutrient solution:
(1) impurity removal and cleaning: firstly, cleaning the sea cucumber by using clean water, then soaking the sea cucumber for 4 hours in the clean water until the sea cucumber is softened, then boiling the sea cucumber for 2 minutes on slow fire by using the clean water, then stewing the sea cucumber for 4 hours on slow fire, then cutting open the abdomen by using scissors, taking out ligaments in the abdominal cavity, and cleaning the sea cucumber;
(2) removing odor and draining: adding beer with alcohol concentration of 3% and 2% of the weight into clear water, cleaning, adding Stichopus japonicus into clear water containing beer, boiling with slow fire for 4 minutes, stewing with slow fire for 6 hours, taking out, cooling, and draining to water content of 15%;
(3) and (3) osmotic freezing of the ginseng nutrient solution: adding the drained sea cucumber into beer, soaking for 4 hours after the sea cucumber is saturated by sucking the beer, fishing out and freezing at the temperature of minus 30 ℃;
(4) the sea cucumber nutrient solution is prepared into pulp for standby: adding beer with alcohol concentration of 3% into the frozen sea cucumber, wherein the weight of the sea cucumber and the beer is 1: 1, crushing and pulping, wherein the crushing, pulping and filtering mesh number is 150 meshes for later use.
3. The preparation method of malt and wort comprises the following steps:
(1) sorting and grading: storing the harvested barley for 2-3 months, removing impurities by air separation or screening, removing iron by a permanent magnet drum, removing stones by a specific gravity stone remover, and grading by a fine separator;
(2) preparing malt: adding the graded barley into antrodia camphorata fermentation liquor accounting for 3 percent of the weight of the barley, then adding the sea cucumber nutrient solution accounting for 5 percent of the weight of the barley, and allowing the mixture to enter a germination box for germination to obtain green malt. Drying green malt in a drying tower/furnace, and removing roots by a root remover to obtain finished malt;
(3) preparing the wort: in the gelatinization stage of the saccharification process, the crushed malt is added with antrodia camphorata fermentation liquor accounting for 5 percent of the weight of the malt, and then sea cucumber nutrient solution accounting for 3 percent of the weight of the malt is added.
(4) Other processes are carried out according to the conventional process for preparing beer.
Example two
1. Preparing antrodia camphorate fermentation liquor:
(1) the culture medium formula of the antrodia camphorata fermentation liquid is as follows: 50 g of antrodia camphorata powder, 100 g of camphor wood powder, 10 g of cistanche deserticola, 10 g of cynomorium songaricum, 10 g of medlar, 10 g of mulberry, 10 g of epimedium and 10 g of prepared rhizome of rehmannia are added into 1000 ml of water;
(2) the inoculation strain of the antrodia fermentation liquor is a conventional antrodia shake flask strain;
(3) culturing conditions of antrodia camphorata fermentation liquor: the inoculation amount is 8 percent, the culture temperature is 25 ℃, and the conventional aeration culture is carried out for 5 days;
(4) and storing the cultured fermentation liquor for later use.
2. Preparing a sea cucumber nutrient solution:
(1) impurity removal and cleaning: firstly, cleaning the sea cucumber by using clean water, then soaking the sea cucumber for 6 hours in the clean water until the sea cucumber is softened, then boiling the sea cucumber for 4 minutes on slow fire by using the clean water, stewing the sea cucumber for 6 hours on slow fire, then cutting open the abdomen by using scissors, taking out ligaments in the abdominal cavity, and cleaning the sea cucumber;
(2) removing odor and draining: adding beer with alcohol concentration of 3% and 4% by weight into clear water, cleaning, adding Stichopus japonicus into clear water containing beer, boiling with slow fire for 4 min, stewing with slow fire for 6 hr, taking out, cooling, and draining to water content of 15%;
(3) and (3) osmotic freezing: adding the drained sea cucumber into beer, soaking for 4 hours after the sea cucumber is saturated by sucking the beer, taking out the sea cucumber and freezing the sea cucumber at the temperature of 35 ℃;
(4) pulping for later use: adding beer with alcohol concentration of 3% into the frozen sea cucumber, wherein the weight of the sea cucumber and the beer is 1: 1, crushing and pulping, wherein the crushing, pulping and filtering mesh number is 125 meshes for later use.
3. The preparation method of malt and wort comprises the following steps:
(1) sorting and grading: storing the harvested barley for 2-3 months, removing impurities by air separation or screening, removing iron by a permanent magnet drum, removing stones by a specific gravity stone remover, and grading by a fine separator;
(2) preparing malt: adding the graded barley into antrodia camphorata fermentation liquor accounting for 4 percent of the weight of the barley, then adding the sea cucumber nutrient solution accounting for 2 percent of the weight of the barley, and allowing the mixture to enter a germination box for germination to obtain green malt. Drying green malt in a drying tower/furnace, and removing roots by a root remover to obtain finished malt;
(3) preparing the wort: in the gelatinization treatment stage of the saccharification process, the crushed malt is added with antrodia camphorata fermentation liquor accounting for 8 percent of the weight of the malt, and then sea cucumber nutrient solution accounting for 5 percent of the weight of the malt is added;
(4) other processes are carried out according to the conventional process for preparing beer.
The technology of the invention adopts the technology of wine soaking, freezing, wine adding and beating sea cucumber nutrient solution, so that nutrient functional components in the sea cucumber are subjected to freezing wall breaking, the nutrient dissolution is fast and the solubility is high in the alcohol dissolving process, meanwhile, antrodia camphorata and kidney tonifying and yang strengthening herbs are added into a culture medium in the antrodia camphorata liquid fermentation process to improve the immune effective components of the antrodia camphorata and fill up the yang tonifying and kidney tonifying effective components, and the additives subjected to biochemical reaction are changed into small molecular structures easy to absorb by human bodies and are absorbed and utilized. The process has low cost, the sea cucumber is subjected to alcohol-soluble freezing wall breaking, the antrodia camphorata and the traditional Chinese medicine are subjected to liquid fermentation technology, germination biochemical reaction and wort biochemical reaction to be gradually decomposed into micromolecules which are easy to absorb, the absorption and utilization of the human body are facilitated, and the immunity of the human body can be enhanced, diseases can be eliminated and the body can be strengthened by long-term appropriate drinking.
The process control results of the nutrient components of different processes are as follows:
as can be seen from the table above, the nutrient content of the sea cucumber nutrient solution is higher than that of the sea cucumber nutrient solution prepared by the freezing and water-adding pulping process.
The results show that compared with the nutrient components of single fermentation mycelium, solid mycelium wrapped by fungus, solid fruiting body wrapped by fungus and single camphor wood fruiting body, the antrodia camphorata fermentation liquor has high nutrient components, and the effective active ingredients of triterpenes with oxidation resistance and tumor resistance are more.
The results in the table illustrate: when the beer is added into feed, the back climbing rate of male rats is obviously increased.
While the invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (8)
1. A preparation method of antrodia camphorata sea cucumber beer is characterized by comprising the following steps: the method comprises the steps of taking antrodia camphorata fermentation liquid and wine-soaked frozen wine-added beaten sea cucumber nutrient solution as additives, adding the additives in a malt preparation stage and a wheat juice preparation stage, adding the antrodia camphorata fermentation liquid accounting for 1-10% of the total weight of barley and the wine-soaked frozen wine-added beaten sea cucumber nutrient solution accounting for 0.2-4% of the total weight of barley in the malt preparation stage, adding the additives in malt to be gelatinized in the wheat juice preparation stage, adding the antrodia camphorata fermentation liquid accounting for 1-10% of the weight of the malt to be gelatinized and the wine-soaked frozen wine-added beaten sea cucumber nutrient solution accounting for 2-6% of the weight of the malt to be gelatinized in the wheat juice preparation stage, and inoculating the antrodia camphorata fermentation liquid culture medium with conventional antrodia camphorata shake flask strain for culture and fermentation.
2. The method for preparing antrodia camphorata sea cucumber beer according to claim 1, which is characterized in that: the culture medium formula of the antrodia camphorata fermentation liquid is as follows: 10-100 g of antrodia camphorata powder is added into every 1000 ml of water.
3. The method for preparing antrodia camphorata sea cucumber beer according to claim 2, which is characterized in that: the culture medium formula of the antrodia camphorata fermentation liquid also comprises: 20-200 g of camphor wood powder, 10-15 g of cistanche, 10-15 g of cynomorium songaricum, 20-30 g of medlar, 10-15 g of mulberry, 10-15 g of epimedium herb and 5-10 g of prepared rhizome of rehmannia.
4. The method for preparing antrodia camphorata sea cucumber beer according to claim 3, which is characterized in that: the inoculation amount of the antrodia camphorata fermentation liquid culture medium is 3-15% of the total weight of the antrodia camphorata fermentation liquid culture medium, the culture temperature is 23-28 ℃, and the conventional aeration culture is carried out for 4-6 days.
5. The method for preparing antrodia camphorata sea cucumber beer according to claim 1, which is characterized in that: the preparation method of the wine-soaked frozen wine-added beaten sea cucumber nutrient solution comprises the following steps:
(1) impurity removal and cleaning: cleaning sea cucumber with clear water, soaking in clear water for 4-6 hr until the sea cucumber is softened, boiling with clear water over slow fire for 2-4 min, stewing over slow fire for 4-6 hr, cutting open the abdomen with scissors, and cleaning;
(2) removing odor and draining: adding beer with the weight of 2-4% into clear water, cleaning, adding Stichopus japonicus into clear water containing beer, boiling with slow fire for 2-4 min, soaking and stewing with slow fire for 4-6 hr, taking out, cooling, draining to water content of 15-30%;
(3) and (3) osmotic freezing: adding beer into the drained sea cucumber, soaking for 2-4 hours after the sea cucumber is saturated by sucking the beer, taking out the sea cucumber and freezing the sea cucumber at the temperature of minus 25-35 ℃;
(4) pulping for later use: adding beer into the frozen sea cucumber, wherein the weight of the sea cucumber and the beer is 1: 1, crushing and pulping, wherein the crushing, pulping and filtering mesh number is 125-150 meshes for later use.
6. The method for preparing antrodia camphorata sea cucumber beer according to claim 4, which is characterized in that: the beer is the beer with the alcohol content of 2-5% sold in the market.
7. The method for preparing antrodia camphorata sea cucumber beer according to claim 1, which is characterized in that: and in the malt preparation stage, the graded barley is added with an additive and then enters a germination box for germination to form green malt.
8. The method for preparing antrodia camphorata sea cucumber beer according to claim 1, which is characterized in that: and in the wort preparation stage, additives are added into the crushed malt, and then the mixture is mixed in a pasting pot to prepare the wort.
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Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1944616A (en) * | 2006-06-05 | 2007-04-11 | 谭攸恒 | Sea cucumber beer and its preparing and identifying method |
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