Abalone-dried scallop compound wine
A technology for preparing wine and scallops, which is applied to medical preparations containing active ingredients, drug combinations, and medical formulas, etc. It can solve the problems of difficult drinking atmosphere, simple production process, and single compatibility of Chinese herbal medicines, etc.
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Embodiment 1
[0025] A compound wine prepared with abalone and dried scallops is characterized in that it is prepared through the following steps:
[0026] (1) Pretreatment of abalone and scallops: use non-polluting, normal-growing, healthy abalones and scallops, use clean and flowing water to remove sediment and their attachments, and use a tissue grinder to crush them;
[0027] (2) Enzymatic hydrolysis: Mix abalone and dried scallops according to the ratio of 25 parts of abalone and 18 parts of dried scallops, add purified water with a mass ratio of 5 times the mass ratio, and add neutral protease with a mass percentage of 4%, mix well, and put it under the condition of 50-60°C Enzyme hydrolysis for 2.5h;
[0028] (3) Inactivation: After enzymatic hydrolysis, heat and boil for 15-20 minutes to inactivate the enzyme, and obtain the enzymatic hydrolyzate of abalone;
[0029] (4) Pretreatment of Chinese herbal medicine: After mixing the raw materials of Chinese herbal medicine according to ...
Embodiment 2
[0038] A compound wine prepared with abalone and dried scallops is characterized in that it is prepared through the following steps:
[0039] (1) Pretreatment of abalone and scallops: use non-polluting, normal-growing, healthy abalones and scallops, use clean and flowing water to remove sediment and their attachments, and use a tissue grinder to crush them;
[0040](2) Enzymatic hydrolysis: mix abalone and dried scallops according to the ratio of 30 parts of abalone and 15 parts of dried scallops, add purified water with a mass ratio of 5 times the mass ratio, and add neutral protease with a mass percentage of 5%, mix evenly, and store at 50-60°C Enzyme hydrolysis for 2h;
[0041] (3) Inactivation: After enzymatic hydrolysis, heat and boil for 15-20 minutes to inactivate the enzyme, and obtain the enzymatic hydrolyzate of abalone;
[0042] (4) Pretreatment of Chinese herbal medicine: After mixing the raw materials of Chinese herbal medicine according to the ratio of 8 parts o...
Embodiment 3
[0051] A compound wine prepared with abalone and dried scallops is characterized in that it is prepared through the following steps:
[0052] (1) Pretreatment of abalone and scallops: use non-polluting, normal-growing, healthy abalones and scallops, use clean and flowing water to remove sediment and their attachments, and use a tissue grinder to crush them;
[0053] (2) Enzymatic hydrolysis: mix abalone and dried scallops according to the ratio of 20 parts of abalone and 20 parts of dried scallops, add purified water with a mass ratio of 5 times the mass ratio, and add neutral protease with a mass percentage of 3%, mix evenly, and store at 50-60°C Enzyme hydrolysis for 3h;
[0054] (3) Inactivation: After enzymatic hydrolysis, heat and boil for 15-20 minutes to inactivate the enzyme, and obtain the enzymatic hydrolyzate of abalone;
[0055] (4) Pretreatment of Chinese herbal medicine: After mixing the raw materials of Chinese herbal medicine according to the ratio of 6 parts ...
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