Method for preparing fresh-keeping food by using biological enzymolysis method

Abstract

The invention relates to the technical field of food, provides a method for preparing fresh-keeping food by using a biological enzymolysis method, and solves the problems that a method for preparing the fresh-keeping food in the prior art does not have the advantages of low raw material cost, environment friendliness and good fresh-keeping effect. Comprising the following steps: 1) extracting tea residue protein; (2) preparing a tea residue fresh-keeping solution; and 3) application of the tea residue fresh-keeping liquid in food.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a method for preparing fresh-keeping food by utilizing biological enzymolysis. Background Art

[0002] The main purpose of food preservation is to extend the shelf life of food, reduce food loss and waste, maintain the nutritional value and taste of food, and meet people's demand for healthy diet. In modern life, with the accelerated pace of life, food preservation technology is particularly important.

[0003] Chinese patent application No. 202410913259.9 discloses a walnut preservative and a preservation method, wherein the walnut preservative is prepared by mixing honeysuckle extract, plant lactobacillus fermentation sterilization, chitosan, citrus essential oil, deionized water, pectin polysaccharide, modified starch, turmeric powder, and p-methoxycinnamaldehyde. In the preservation process, the preservative is used to soak and coat the fresh walnuts in the shell, and then the preservative sheet prepared by the preservative is fumigated and refrigerated for preservation. The present invention overcomes the shortcomings of the prior art, and by coating the walnuts in the shell with the preservative and fumigating and refrigerating them for preservation, the fresh-keeping period of the walnuts in the shell can be greatly extended, and the quality of the walnuts after preservation can be effectively guaranteed. However, the raw material cost of this preservation method is relatively high.

[0004] Chinese patent application No. 201910908600.0 discloses a fruit preservative and a fruit preservation method, wherein the fruit preservative comprises solution A and colloid B; the solution A comprises indoleacetic acid at a concentration of 0.00001 mol / L to 0.00005 mol / L; the raw materials of the colloid B include 5 to 15 parts of berberine hydrochloride, 150 to 250 parts of salicylic acid, 15 to 25 parts of ascorbic acid, 350 to 450 parts of sodium alginate, and 18,000 to 22,000 parts of distilled water by weight; the fruit preservative prepared by the present invention has good preservation effect, small fruit weight loss rate, and small effect on passion fruit physiology and biochemistry, and can effectively extend the preservation time of fruit at room temperature. However, the preservation method does not have the characteristics of low raw material cost and green environmental protection. Summary of the invention

[0005] Therefore, in view of the above problems, the present invention provides a method for preparing fresh-keeping food by using biological enzymatic hydrolysis, which solves the problem that the method for preparing fresh-keeping food in the prior art does not have low raw material cost, green environmental protection and good preservation effect.

[0006] To achieve the above object, the present invention adopts the following technical solutions:

[0007] A method for preparing fresh-keeping food by using biological enzymolysis method comprises the following steps:

[0008] S1. Extraction of tea residue protein: drying the tea residue, crushing and sieving to obtain tea residue powder, adding the tea residue powder to deionized water at a solid-liquid ratio of 1:10-20, soaking for 30-60 minutes, adding the second buffer to adjust the pH to 4.5-5.0, then adding 0.5-0.8 parts by weight of complex enzyme A, extracting in a water bath, inactivating the enzyme after the extraction, adding the first buffer to adjust the pH to 8-8.5, raising the temperature to 85-90°C, stirring for 90-120 minutes, standing and centrifuging, taking the supernatant, adding the second buffer to adjust the pH to 3.5-4.0, standing at 12-15°C for 1-2 hours, collecting the precipitate, washing the precipitate with deionized water for 2-3 times, then redissolving the precipitate in deionized water, adjusting the pH to neutral, and vacuum freeze-drying to obtain tea residue protein;

[0009] S2, preparation of tea residue preservative solution: the tea residue protein obtained in step S1 and deionized water are mixed evenly to prepare a mixed solution with a concentration of 4%, 40-60 parts by weight of neutral protease are added to perform a primary hydrolysis, and then a first buffer is added to adjust the pH to 8.5-9.0, 1-2 parts by weight of complex enzyme B are added to perform a secondary hydrolysis, and after the hydrolysis reaction is completed, enzyme inactivation treatment is performed, and then primary filtration, secondary filtration and dialysis treatment are performed in sequence to obtain tea residue preservative solution;

[0010] S3. Application of tea residue preservative liquid in food: immerse the food to be preserved in the tea residue preservative liquid for 10-15 seconds, take it out and place it on a sterile stainless steel sieve to drain the excess immersion liquid, then bag it to complete the preservation of the food;

[0011] Wherein, the complex enzyme A comprises: 20-30 parts by weight of xylanase, 20-30 parts by weight of glucanase, 15-20 parts by weight of α-amylase, 10-15 parts by weight of pectinase, 0.1-0.5 parts by weight of cellulase, and 0.01-0.05 parts by weight of acid protease;

[0012] The complex enzyme B comprises: 60-70 parts by weight of keratinase, 5-10 parts by weight of papain, 5-10 parts by weight of trypsin, 5-8 parts by weight of alkaline protease, and 1-2 parts by weight of bromelain.

[0013] Furthermore, the primary filtration is through a 0.2-0.3 μm microporous filter membrane; the secondary filtration is through an ultrafiltration cup with a molecular weight cutoff of 5 kDa; and the dialysis treatment is carried out in a dialysis device with a molecular cutoff of 100-500, for 10-12 hours at a temperature of 2-4°C.

[0014] Furthermore, the first buffer solution is a 1 mol / L NaOH solution, and the second buffer solution is a 1 mol / L HCl solution.

[0015] Furthermore, the water bath extraction temperature is 45-50°C, and the extraction time is 60-90 minutes.

[0016] Furthermore, the temperature of the primary hydrolysis is 50-60°C, and the hydrolysis time is 2-4h; the temperature of the secondary hydrolysis is 35-45°C, and the hydrolysis time is 30-60min.

[0017] Furthermore, the enzyme inactivation treatment is performed by boiling in 100° C. water for 10-15 minutes.

[0018] Furthermore, the centrifugation is carried out in a centrifuge at a speed of 10000-12000 r / min for 5-10 min.

[0019] Furthermore, the drying is carried out in an oven at a temperature of 50-60° C. for 10-16 hours.

[0020] Furthermore, the screening is through a 40-mesh sieve.

[0021] Furthermore, the food is any one of fruit, vegetable or meat.

[0022] By adopting the above technical solution, the beneficial effects of the present invention are:

[0023] 1. The crude protein content in tea dregs is as high as 18-20%. Tea dregs are used as raw materials to extract tea dregs protein, and then after passing through enzyme water, the bioactive peptides in the sequence of the parent protein are released, which has antibacterial function. Therefore, tea dregs can be used as an effective source for preparing active antibacterial peptides, and the raw material cost is low. It can fully develop and utilize tea dregs resources, which has significant social and economic benefits;

[0024] 2. Due to the limited cleavage sites of a single protease and the sensitivity of the protease, it is easily affected by external conditions such as pH, temperature, substrate concentration, etc. during the hydrolysis process. The hydrolysis degree is low during the hydrolysis process. Compared with single enzyme hydrolysis, the use of different enzymes for composite hydrolysis can give play to the synergistic effect between proteases, increase the enzymatic effect, and form smaller molecular weight peptides. Therefore, composite enzyme hydrolysis is used for tea residue protein; at the same time, the step-by-step hydrolysis process can make the tea residue protein hydrolyzed more fully. Step-by-step hydrolysis can degrade large molecular peptides into smaller molecular weight peptides, which have better antibacterial properties and preservation effects. DETAILED DESCRIPTION

[0025] Example 1

[0026] A method for preparing fresh-keeping food by using biological enzymolysis method comprises the following steps:

[0027] (1) Extraction of Tea Residue Protein

[0028] The tea residue was dried in an oven at 50°C for 10 h, crushed, and passed through a 40-mesh sieve to obtain tea residue powder. The tea residue powder and deionized water were mixed at a solid-liquid ratio of 1:10, and the tea residue powder was added to deionized water and soaked for 30 min. The second buffer was added to adjust the pH to 4.5, and then 0.5 weight parts of complex enzyme A with an activity unit of 3000 U / g was added. The extraction was carried out in a water bath at 45°C for 60 min. After the extraction, the mixture was boiled in water at 100°C for 10 min. The enzyme was inactivated, and then 1 mol / L NaOH solution was added to adjust the pH to 8.0, the temperature was raised to 85°C, stirred for 90 min, allowed to stand, and centrifuged in a centrifuge at a speed of 10000 r / min for 5 min. The supernatant was taken, and 1 mol / L HCl solution was added to adjust the pH to 3.5. The mixture was allowed to stand at 12°C for 1 h, and the precipitate was collected. The precipitate was washed 3 times with deionized water, and then the precipitate was redissolved in deionized water, the pH was adjusted to neutral, and vacuum freeze-dried to obtain tea residue protein.

[0029] The complex enzyme A comprises: 20 parts by weight of xylanase, 20 parts by weight of glucanase, 15 parts by weight of α-amylase, 10 parts by weight of pectinase, 0.1 parts by weight of cellulase, and 0.01 parts by weight of acid protease;

[0030] (2) Preparation of tea residue preservative solution

[0031] The tea residue protein obtained in step (1) and deionized water are uniformly mixed to prepare a mixed solution with a concentration of 4%, 40 parts by weight of neutral protease are added to perform a primary hydrolysis, and then 1 mol / L NaOH solution is added to adjust the pH to 8.5, and 1 part by weight of complex enzyme B is added to perform a secondary hydrolysis, after the hydrolysis reaction is completed, enzyme inactivation treatment is performed, and then primary filtration, secondary filtration and dialysis treatment are performed in sequence to obtain a tea residue preservative solution;

[0032] The temperature of the first hydrolysis is 50°C, and the hydrolysis time is 2h; the temperature of the second hydrolysis is 35°C, and the hydrolysis time is 30min; the first filtration is through a 0.2μm microporous filter membrane; the second filtration is through an ultrafiltration cup with a molecular weight cutoff of 5kDa; the dialysis treatment is carried out in a dialysis device with a molecular cutoff of 100, the time is 10h, and the temperature is 2°C;

[0033] The complex enzyme B comprises: 60 parts by weight of keratinase, 5 parts by weight of papain, 5 parts by weight of trypsin, 5 parts by weight of alkaline protease, and 1 part by weight of bromelain;

[0034] (3) Application of tea residue preservative solution in fruits: Prepare fresh strawberries, immerse them in the tea residue preservative solution for 10 seconds, take them out and place them on a sterile stainless steel sieve to drain off excess immersion solution, and then conduct a preservation test.

[0035] The preservation test is as follows: fresh strawberries are divided into two groups, labeled group I and group II, with 50 in each group, group I is soaked in distilled water for 10 seconds, and group II is soaked in the tea residue preservation solution obtained above for 10 seconds. After soaking, the strawberries are taken out and placed on a sterile stainless steel sieve to drain excess soaking liquid, and are naturally dried and stored at 4°C. After storage for 1, 4, and 11 days, 10 strawberries are taken from each group to measure the weight loss rate.

[0036] Example 2

[0037] A method for preparing fresh-keeping food by using biological enzymolysis method comprises the following steps:

[0038] (1) Extraction of Tea Residue Protein

[0039] The tea residue was dried in an oven at 55°C for 12 h, crushed, and passed through a 40-mesh sieve to obtain tea residue powder. The tea residue powder and deionized water were mixed at a solid-liquid ratio of 1:15, and the tea residue powder was added to deionized water and soaked for 45 min. The second buffer was added to adjust the pH to 4.8, and then 0.6 weight parts of complex enzyme A with an activity unit of 4000 U / g was added. The extraction was carried out in a water bath at 48°C for 80 min. After the extraction, the mixture was boiled in water at 100°C for 12 min. After the enzyme was inactivated, 1 mol / L NaOH solution was added to adjust the pH to 8.2, the temperature was raised to 85°C, stirred for 100 min, allowed to stand, and centrifuged in a centrifuge at a speed of 11000 r / min for 8 min. The supernatant was taken, 1 mol / L HCl solution was added to adjust the pH to 3.8, allowed to stand at 12°C for 1.5 h, the precipitate was collected, and the precipitate was washed 3 times with deionized water, and then the precipitate was redissolved in deionized water, the pH was adjusted to neutral, and vacuum freeze-dried to obtain tea residue protein;

[0040] The complex enzyme A comprises: 25 parts by weight of xylanase, 25 parts by weight of glucanase, 18 parts by weight of α-amylase, 12 parts by weight of pectinase, 0.3 parts by weight of cellulase, and 0.03 parts by weight of acid protease;

[0041] (2) Preparation of tea residue preservative solution

[0042] The tea residue protein obtained in step (1) and deionized water are uniformly mixed to prepare a mixed solution with a concentration of 4%, 50 parts by weight of neutral protease are added to perform a primary hydrolysis, and then 1 mol / L NaOH solution is added to adjust the pH to 8.8, 1.5 parts by weight of complex enzyme B are added to perform a secondary hydrolysis, and after the hydrolysis reaction is completed, enzyme inactivation treatment is performed, and then primary filtration, secondary filtration and dialysis treatment are performed in sequence to obtain a tea residue preservative solution;

[0043] The temperature of the first hydrolysis was 55°C, and the hydrolysis time was 2.5h; the temperature of the second hydrolysis was 40°C, and the hydrolysis time was 45min; the first filtration was through a 0.25μm microporous filter membrane; the second filtration was through an ultrafiltration cup with a molecular weight cutoff of 5kDa; the dialysis treatment was carried out in a dialysis device with a molecular cutoff of 300, for 11h and a temperature of 3°C;

[0044] The complex enzyme B comprises: 65 parts by weight of keratinase, 8 parts by weight of papain, 8 parts by weight of trypsin, 6 parts by weight of alkaline protease, and 1.5 parts by weight of bromelain;

[0045] (3) Application of tea residue preservative solution in vegetables: Prepare fresh potatoes, immerse them in the tea residue preservative solution for 12 seconds, take them out and place them on a sterile stainless steel sieve to drain off excess immersion liquid, and then conduct a preservation test.

[0046] The preservation test is as follows: fresh potatoes are divided into two groups, labeled group I and group II, with 50 potatoes in each group. Group I is soaked in distilled water for 10 seconds, and group II is soaked in the tea residue preservation solution obtained above for 10 seconds. After soaking, the potatoes are taken out and placed on a sterile stainless steel sieve to drain excess soaking liquid. They are all naturally dried and stored at 4°C. After storage for 1, 4, and 11 days, 10 potatoes are taken from each group to measure the weight loss rate.

[0047] Example 3

[0048] A method for preparing fresh-keeping food by using biological enzymolysis method comprises the following steps:

[0049] (1) Extraction of Tea Residue Protein

[0050] The tea residue was dried in an oven at 60°C for 16 h, crushed, and passed through a 40-mesh sieve to obtain tea residue powder. The tea residue powder and deionized water were mixed at a solid-liquid ratio of 1:20, and the tea residue powder was added to deionized water and soaked for 60 min. The second buffer was added to adjust the pH to 5.0, and then 0.8 weight parts of complex enzyme A with an activity unit of 5000 U / g was added. The extraction was carried out in a water bath at 50°C for 90 min. After the extraction, the mixture was boiled in water at 100°C for 15 min. After the enzyme was inactivated, 1 mol / L NaOH solution was added to adjust the pH to 8.5, the temperature was raised to 90°C, stirred for 120 min, allowed to stand, and centrifuged in a centrifuge at a speed of 12000 r / min for 10 min. The supernatant was taken, 1 mol / L HCl solution was added to adjust the pH to 4.0, allowed to stand at 15°C for 2 h, the precipitate was collected, and the precipitate was washed 3 times with deionized water, and then the precipitate was redissolved in deionized water, the pH was adjusted to neutral, and vacuum freeze-dried to obtain tea residue protein;

[0051] The complex enzyme A comprises: 30 parts by weight of xylanase, 30 parts by weight of glucanase, 20 parts by weight of α-amylase, 15 parts by weight of pectinase, 0.5 parts by weight of cellulase, and 0.05 parts by weight of acid protease;

[0052] (2) Preparation of tea residue preservative solution

[0053] The tea residue protein obtained in step (1) and deionized water are uniformly mixed to prepare a mixed solution with a concentration of 4%, 60 parts by weight of neutral protease are added to perform a primary hydrolysis, and then 1 mol / L NaOH solution is added to adjust the pH to 9.0, and 2 parts by weight of complex enzyme B are added to perform a secondary hydrolysis, and after the hydrolysis reaction is completed, enzyme inactivation treatment is performed, and then primary filtration, secondary filtration and dialysis treatment are performed in sequence to obtain a tea residue preservative solution;

[0054] The temperature of the first hydrolysis is 60°C, and the hydrolysis time is 4h; the temperature of the second hydrolysis is 45°C, and the hydrolysis time is 60min; the first filtration is through a 0.3μm microporous filter membrane; the second filtration is through an ultrafiltration cup with a molecular weight cutoff of 5kDa; the dialysis treatment is carried out in a dialysis device with a molecular cutoff of 500, the time is 12h, and the temperature is 4°C;

[0055] The complex enzyme B comprises: 70 parts by weight of keratinase, 10 parts by weight of papain, 10 parts by weight of trypsin, 8 parts by weight of alkaline protease, and 2 parts by weight of bromelain;

[0056] (3) Application of tea residue preservative solution in meat: Prepare fresh beef, immerse it in the tea residue preservative solution for 15 seconds, take it out and place it on a sterile stainless steel sieve to drain off the excess immersion liquid, and then conduct a preservation test.

[0057] The preservation test is as follows: take fresh beef, cut into 2×2×2cm meat pieces (10g), divide the fresh beef into 2 groups, labeled group I and group II, one piece in each group, group I is soaked in distilled water for 10s, group II is soaked in the above-mentioned tea residue preservation solution for 10s, take out after soaking and place on a sterile stainless steel sieve to drain the excess soaking liquid, dry naturally, store at 4°C, and take samples for sensory evaluation after 1, 4, and 11 days of storage. The sensory quality is completed by 10 researchers (half male and half female) with meat research experience, and a 5-point rating is used for comprehensive evaluation according to the requirements of "Fresh Frozen Cut Beef" (GB / T17238-2008).

[0058] Comparative Example 1

[0059] The difference from Example 1 is that the tea residue preservative liquid prepared by the technical solution is not used, but the antibacterial liquid is obtained by the following steps. The other technical solutions are the same as those in Example 1. The preparation steps of the antibacterial liquid specifically include:

[0060] S1: dissolving chitosan in isopropanol, adding NaOH solution, adjusting the pH value to 10, then slowly adding chloroacetic acid, reacting at 60°C for 3h, adjusting the pH value to 7, filtering, washing, and drying to obtain modified chitosan;

[0061] S2: Mix the antibacterial essential oil, food emulsifier, sodium alginate and natural vegetable oil uniformly to obtain a mixed solution a; dissolve the modified chitosan in a 2% citric acid aqueous solution, mix uniformly to obtain a mixed solution b; slowly add the mixed solution a to the mixed solution b while stirring, and continue stirring for 30 minutes after the addition is completed to obtain a mixed solution c;

[0062] S3: Evenly mix the mixed solution c and the 30% zinc salt solution, adjust the pH value to 3, heat to 40°C, react for 4 hours, filter the product, wash it with deionized water several times, dry it in an oven at 55°C, grind it and dissolve it in a 50% ethanol-water solution to obtain the product.

[0063] The test results of Example 1, Example 2, Example 3 and Comparative Example 1 are shown in Table 1 and Table 2.

[0064] Table 1

[0065]

[0066] Table 2

[0067]

[0068] The test data in Table 1 show that the weight loss rates of the tea residue fresh-keeping liquid prepared in Example 1 and Example 2 after surface treatment of strawberries and potatoes are lower than that of Group I (blank control group), indicating that the tea residue fresh-keeping liquid prepared in the present invention has bactericidal, antibacterial and fresh-keeping effects, can inhibit the growth of microorganisms in food, reduce the loss of juice caused by decay, better inhibit the weight loss and water loss of food, and has a good fresh-keeping effect; and compared with the weight loss rate of Group II of Comparative Example 1, it is higher, indicating that the tea residue fresh-keeping liquid has a better fresh-keeping effect.

[0069] The test data in Table 2 show that the sensory score of the tea residue preservative solution prepared in Example 3 after beef surface treatment is lower than that of Group I (blank control group), indicating that the tea residue preservative solution prepared by the present invention has bactericidal, antibacterial and preservative effects; and the sensory score on the 6th day is still as high as 4.5, indicating that the tea residue preservative solution has a better preservation effect.

[0070] Although the present invention has been specifically shown and described in conjunction with the preferred embodiments, it should be understood by those skilled in the art that various changes may be made to the present invention in form and details without departing from the spirit and scope of the present invention as defined by the appended claims, all of which are within the scope of protection of the present invention.

Claims

1. A method for preparing fresh-keeping food by using biological enzymolysis, characterized in that: The following steps are involved: S1. Extraction of tea residue protein: drying the tea residue, crushing and sieving to obtain tea residue powder, adding the tea residue powder to deionized water at a solid-liquid ratio of 1:10-20, soaking for 30-60 minutes, adding the second buffer to adjust the pH to 4.5-5.0, then adding 0.5-0.8 parts by weight of complex enzyme A, extracting in a water bath, inactivating the enzyme after the extraction, adding the first buffer to adjust the pH to 8.0-8.5, raising the temperature to 85-90°C, stirring for 90-120 minutes, standing and centrifuging, taking the supernatant, adding the second buffer to adjust the pH to 3.5-4.0, standing at 12-15°C for 1-2 hours, collecting the precipitate, washing the precipitate with deionized water for 2-3 times, then redissolving the precipitate in deionized water, adjusting the pH to neutral, and vacuum freeze-drying to obtain tea residue protein; S2, preparation of tea residue preservative solution: the tea residue protein obtained in step S1 and deionized water are mixed evenly to prepare a mixed solution with a concentration of 4%, 40-60 parts by weight of neutral protease are added to perform a primary hydrolysis, and then a first buffer is added to adjust the pH to 8.5-9.0, 1-2 parts by weight of complex enzyme B are added to perform a secondary hydrolysis, and after the hydrolysis reaction is completed, enzyme inactivation treatment is performed, and then primary filtration, secondary filtration and dialysis treatment are performed in sequence to obtain tea residue preservative solution; S3. Application of tea residue preservative liquid in food: immerse the food to be preserved in the tea residue preservative liquid for 10-15 seconds, take it out and place it on a sterile stainless steel sieve to drain the excess immersion liquid, then bag it to complete the preservation of the food; Wherein, the complex enzyme A comprises: 20-30 parts by weight of xylanase, 20-30 parts by weight of glucanase, 15-20 parts by weight of α-amylase, 10-15 parts by weight of pectinase, 0.1-0.5 parts by weight of cellulase, and 0.01-0.05 parts by weight of acid protease; The complex enzyme B comprises: 60-70 parts by weight of keratinase, 5-10 parts by weight of papain, 5-10 parts by weight of trypsin, 5-8 parts by weight of alkaline protease, and 1-2 parts by weight of bromelain.

2. The method for preparing fresh-keeping food by using biological enzymolysis according to claim 1, characterized in that: The primary filtration is through a 0.2-0.3 μm microporous filter membrane; the secondary filtration is through an ultrafiltration cup with a molecular weight cutoff of 5 kDa; the dialysis treatment is carried out in a dialysis device with a molecular cutoff of 100-500, the time is 10-12 hours, and the temperature is 2-4°C.

3. The method for preparing fresh-keeping food by using biological enzymolysis according to claim 1, characterized in that: The first buffer solution is a 1 mol / L NaOH solution, and the second buffer solution is a 1 mol / L HCl solution.

4. The method for preparing fresh-keeping food by using biological enzymolysis according to claim 1, characterized in that: The water bath extraction temperature is 45-50°C, and the extraction time is 60-90 minutes.

5. The method for preparing fresh-keeping food by using biological enzymolysis according to claim 1, characterized in that: The temperature of the primary hydrolysis is 50-60°C, and the hydrolysis time is 2-4h; the temperature of the secondary hydrolysis is 35-45°C, and the hydrolysis time is 30-60min.

6. The method for preparing fresh-keeping food by using biological enzymolysis according to claim 1, characterized in that: The enzyme inactivation treatment is boiling in 100° C. water for 10-15 minutes.

7. The method for preparing fresh-keeping food by using biological enzymolysis according to claim 1, characterized in that: The centrifugation is carried out in a centrifuge at a rotation speed of 10000-12000 r / min for 5-10 min.

8. The method for preparing fresh-keeping food by using biological enzymolysis according to claim 1, characterized in that: The drying is carried out in an oven at a temperature of 50-60° C. for 10-16 hours.

9. The method for preparing fresh-keeping food by using biological enzymolysis according to claim 1, characterized in that: The sieving is through a 40-mesh sieve.

10. The method for preparing fresh-keeping food by using biological enzymolysis method according to claim 1, characterized in that: The food is any one of fruit, vegetable or meat.

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