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Enzymolysis method for crocodile tissues and preparation method for crocodile wine

An enzymatic hydrolysis and crocodile meat technology, applied in the field of enzymatic hydrolysis of crocodile tissue, can solve the problems of insufficient extraction, long preparation time, low efficiency, etc., and achieve the effects of improving health care effect, improving immunity and high extraction efficiency.

Inactive Publication Date: 2012-07-04
林峰亮
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  • Abstract
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Problems solved by technology

However, the existing crocodile wine is usually prepared by soaking (several months or even 1-2 years) in the wine base for a long time by removing intestinal impurities and cleaning the crocodile tissue, which is time-consuming and efficient. Low
Moreover, the crocodile meat cannot be fully enzymatically hydrolyzed by soaking in wine base, and various beneficial amino acids and optimized nucleic acids in the crocodile meat cannot be fully enzymatically hydrolyzed and enter the wine. Even if the soaking time is longer, there will be some The tissue cannot be fully enzymatically hydrolyzed, and its extraction is insufficient, which wastes part of the crocodile resources

Method used

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Embodiment Construction

[0017] A method for enzymatic hydrolysis of crocodile meat, comprising the steps in the following order:

[0018] A. Pretreatment: Wash the crocodile meat, mince it into minced meat, and add it to the enzymatic hydrolysis tank;

[0019] B. Enzymolysis: add purified water with 3 to 5 times the weight of crocodile meat, add trypsin with 1.5% to 4.0% of the weight of crocodile meat, keep the temperature at 40 to 60°C, stir for 5 to 24 hours, and wait for almost no meat Finally, add 1.5% to 4.0% papain by weight of crocodile meat, and keep stirring at this temperature for 8 to 24 hours;

[0020] C. Inactivation: After the enzymolysis is completed, heat the enzymolysis solution to 90-100°C and keep it for 30-60 minutes to inactivate various proteases in it;

[0021] D. Filter out the impurities in the enzymolysis solution and concentrate to a paste with a density of 1.25 g / ml or more.

[0022] In the above-mentioned enzymatic hydrolysis method of crocodile meat, in the enzymatic ...

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Abstract

The invention discloses an enzymolysis method for crocodile tissues and a preparation method for crocodile wine. The enzymolysis method for the crocodile tissues comprises the processes of pretreatment, proteinase enzymolysis, high-temperature inactivation, concentration, paste preparation and the like. The preparation method for the crocodile wine comprises the steps of: mixing crocodile paste obtained by enzymolysis and wine base, storing, filtering and the like. Compared with the traditional method, the method has the advantages that: the prepared crocodile wine contains much more contentsof beneficial substances such as amino acid, optimized nucleic acid and the like, and has better health-care effect and auxiliary treatment effect on diseases.

Description

technical field [0001] The invention relates to an enzymatic hydrolysis method of crocodile tissue and a method for preparing crocodile wine from substances obtained by enzymatic hydrolysis of crocodile tissue. Background technique [0002] Crocodile tissue is rich in amino acids and optimized nucleic acids that are beneficial to the human body. Regular consumption can nourish qi and blood, strengthen muscles and bones, and drive away dampness. It has a good auxiliary effect on cough, asthma, rheumatism, anemia, diabetes, and cancer. At present, people mainly ingest amino acids in crocodile tissue and optimize nucleic acid and other beneficial substances through cooking and eating crocodile meat and drinking crocodile wine, so as to achieve the effect of health care and auxiliary disease treatment. However, by cooking and eating crocodile meat, the amino acids and optimized nucleic acids in crocodile meat are not easy to absorb, only a very small part can be absorbed by huma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/327C12G3/04A23L17/20
Inventor 林峰亮
Owner 林峰亮
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