Seasoning for braised pork in brown sauce as well as preparation method, application and verification method of seasoning

Abstract

The invention relates to a braised pork seasoning as well as a preparation method, application and a verification method thereof, belongs to the technical field of food processing, and solves the problems that the traditional braised pork seasoning lacks healthy efficacy and is single in nutritional structure and local medicinal material resources are not fully utilized. According to the seasoning, 2-7 parts of star anise, 1.5-5 parts of cinnamon, 1-6 parts of pericarpium citri reticulatae, 0.25-1.5 parts of American ginseng, 0.25-1.5 parts of bay leaves, 2.5-10 parts of hawthorn and 7-20 parts of red dates serve as core anti-aging components, and the synergistic interaction of medicine and food is achieved through scientific compatibility. The method is mainly applied to cooking of braised pork in brown sauce, fruit fly experiments prove that the life can be remarkably prolonged, particularly, the life extension rate of female individuals under the concentration of 20 mg / mL reaches 37.55% or above, and the life extension rate can be further increased to 53.1% after process optimization.

Description

Technical Field

[0001] This invention belongs to the field of food additive processing technology, specifically relating to a braised pork seasoning and its preparation, application and verification methods. Background Technology

[0002] Braised pork belly, a traditional Chinese dish, is primarily seasoned with basic ingredients such as soy sauce, sugar, and cooking wine, and its flavor profile is relatively well-established. However, the existing seasoning system has three significant limitations: I. Lack of health benefits Traditional formulations focus on combinations of flavoring substances (such as amino acids and sugars), lacking the design of active ingredients targeting specific physiological functions. In particular, substances with clearly defined biological activities are almost never systematically applied in existing seasonings, making it difficult to meet consumer demand for functional foods. This stems primarily from two difficulties: firstly, while common spices (such as star anise and cinnamon) contain potential active ingredients (such as anethole and cinnamaldehyde), conventional decoction processes easily lead to their volatilization or degradation; secondly, medicinal herbs that are also used in food (such as American ginseng and hawthorn) face the risk of component inactivation under high-temperature cooking conditions, making it difficult to stably retain their active ingredients in the final product.

[0003] II. Single nutritional structure Current seasonings rely excessively on salt, sugar, and umami agents to provide basic flavor, with their nutritional composition primarily consisting of carbohydrates and sodium, lacking multidimensional nutritional fortification. In particular, they lack the synergistic supplementation of plant-based active ingredients such as flavonoids and saponins, resulting in a narrow nutritional spectrum. This limitation stems from the insufficient consideration of the scientific compatibility between medicinal herbs during formulation design: for example, the organic acids in hawthorn may affect protein absorption, and the compatibility of jujube polysaccharides with volatile oils from spices has not been systematically verified, making it difficult for multiple nutritional sources to coexist stably in liquid seasoning systems.

[0004] III. Local medicinal resources are not fully utilized. Traditional Chinese medicinal herbs, such as star anise, cinnamon, and dried tangerine peel, are often used as common spices in the seasoning industry, and their high-value-added active ingredients have not been fully developed. The main bottlenecks are: first, the dissolution efficiency of active ingredients is low; for example, the dissolution rate of flavonoids encapsulated in hawthorn pectin is less than 40% in conventional water extraction; second, the volatile components (such as star anise oil) have an escape rate exceeding 50% during open-process decoction; and third, there are component incompatibilities during mixed extraction of multiple herbs (such as saponins precipitating in acid), leading to a decrease in overall utilization. These problems prevent the full release of the economic and functional value of these medicinal resources.

[0005] To address the aforementioned issues, existing technologies have attempted two improvement paths: one is simply adding extracts from single medicinal herbs, but this is difficult to be accepted by the market due to flavor clashes (such as bitterness); the other is using conventional compounding processes, but because core issues such as component degradation, dispersion, and mutual incompatibility have not been resolved, the retention rate of active ingredients in the final product is still unsatisfactory. How to achieve efficient retention and synergistic effects of multi-source active ingredients while maintaining traditional flavor remains a critical technical bottleneck that urgently needs to be overcome in this field. Summary of the Invention

[0006] To address the above problems, this invention provides a braised pork seasoning, its preparation method, uses, and verification methods.

[0007] Traditional braised pork seasonings rely solely on basic seasonings such as soy sauce and sugar, lacking a scientifically formulated system of active ingredients. Existing technologies often use spices like star anise and cinnamon as ordinary flavor enhancers, failing to create a synergistic effect with medicinal herbs like American ginseng and hawthorn. Furthermore, the proportions of core components are not clearly defined, making precise control of active ingredient intake difficult. This results in seasonings with only basic flavoring functions, unable to meet the needs of food development. This invention provides a braised pork seasoning comprising at least the following ingredients by weight: 2-7 parts star anise; 1.5-5 parts cinnamon; 1-6 parts dried tangerine peel; 0.25-1.5 parts American ginseng; 0.25-1.5 parts bay leaves; 2.5-10 parts hawthorn; and 7-20 parts red dates.

[0008] Preferably, the ingredients also include 20-35 parts rock sugar; 20-30 parts soy sauce; 20-40 parts cooking wine; 5-15 parts oyster sauce; 5-15 parts dark soy sauce; and 200-700 parts water.

[0009] Conventional drying processes such as spray drying easily lead to the degradation of heat-sensitive active ingredients: ginsenosides oxidize under high temperatures, producing a bitter taste; volatile components like star anise oil have a high rate of loss during the concentration stage; and direct hot air drying of extracts easily forms dense, hard lumps with poor solubility. While freeze-drying can preserve components, it does not optimize key parameters such as temperature, vacuum level, and drying time, resulting in high energy consumption and large fluctuations in product moisture content, affecting shelf life. This invention provides a method for preparing the aforementioned braised pork seasoning, comprising the following steps: Step 1: Weigh out the ingredients according to the proportions, including star anise, cinnamon, dried tangerine peel, American ginseng, bay leaves, hawthorn, and red dates; Step 2: Crush the raw materials from Step 1, decoct them, and filter to obtain the extract; Step 3: Concentrate the extract into a paste, and then freeze-dry it to make a powdered seasoning base. The freeze-drying temperature is -40℃ to -50℃, the vacuum degree is ≤50 Pa, and the drying time is 24-48 hours. The powdered seasoning base can be used directly as a seasoning.

[0010] Preferably, when the raw materials also include rock sugar, soy sauce, cooking wine, oyster sauce, dark soy sauce, and water, the preparation method further includes: step 4, mixing the seasoning base with rock sugar, soy sauce, cooking wine, oyster sauce, dark soy sauce, and water evenly.

[0011] To address the issues of component incompatibility and loss during simultaneous extraction of multiple medicinal materials: hawthorn pectin encapsulates flavonoids, resulting in low dissolution rates during conventional water extraction; volatile components in star anise and bay leaves exhibit high escape rates during open-air decoction; ginsenosides are easily degraded under prolonged decoction at 100℃; and mixed decoction leads to the precipitation of hawthorn organic acids combined with ginsenosides. Existing processes cannot achieve gradient temperature control and targeted dissolution, requiring separate processing of different medicinal materials, resulting in low efficiency and significant component loss. Furthermore, the decoction step 2 of the preparation method of this invention employs a step-by-step synergistic extraction: a) Grind hawthorn and jujube separately to 40-60 mesh, add compound enzyme preparation containing pectinase ≥500 U / g and cellulase ≥200 U / g, the amount of compound enzyme preparation added is 0.5-1.2% of the total weight of hawthorn and jujube raw materials; enzymatically hydrolyze at 55-65℃ and pH 5.5-6.0 for 30-40 minutes, inactivate the enzyme at 70℃ for 5 minutes, centrifuge and filter to obtain enzymatic hydrolysate containing flavonoids; b) Using the enzymatic hydrolysate as a solvent, add star anise, cinnamon, and dried tangerine peel, and simmer at 82-85℃ for 25 minutes; c) Add American ginseng and bay leaves, simmer at 100°C in a sealed container for 40 minutes, and collect the decoction. d) Add 0.5-1.2wt% β-cyclodextrin to the decoction, homogenize under high pressure of 60-80 MPa, react at 40℃ for 30 minutes, and concentrate after membrane separation.

[0012] The enzymatic hydrolysis process faces several bottlenecks in industrial application: pectin hydrolysis generates CO2 and surfactants, causing foam overflow and high loss of active ingredients; polyphenol oxidase leads to browning of the hydrolysate, with flavonoid inactivation exceeding 10%; over 30% of bound flavonoids remain unutilized in the residue; existing technologies only focus on hydrolysis efficiency and have not established a synergistic process for foam control and browning prevention, resulting in decreased yield and stability of the final product. Furthermore, step a) of the preparation method of this invention is performed in the following order: a1) Add hawthorn and jujube, pulverized to 40-60 mesh, into a reaction vessel, and add a compound enzyme preparation, including pectinase ≥500 U / g and cellulase ≥200 U / g. The amount of compound enzyme preparation added is 0.5-1.2% of the total weight of hawthorn and jujube. Simultaneously add an antifoaming agent composition, including 0.01-0.03 wt% polydimethylsiloxane and 0.05-0.1 wt% glyceryl monostearate. a2) Adjust the pH of the system to 5.5-6.0, and perform enzymatic hydrolysis at a constant temperature of 55-65℃ for 30-40 minutes with stirring, controlling the foam height to be ≤30% of the effective height of the reactor; a3) Heat to 70℃ and maintain for 5 minutes to inactivate the enzyme, then immediately add 0.1-0.3 wt% sodium bisulfite and continue stirring at 70℃ for 3 minutes; a4) After enzyme inactivation, the material is centrifuged and filtered at 3000-4000 rpm for 10 minutes to collect the first enzymatic hydrolysate containing flavonoids; 85℃ hot water with 5 times the mass of the residue is added to the centrifuged residue, stirred and extracted for 10 minutes, centrifuged and filtered again, and the resulting filtrate is combined with the first enzymatic hydrolysate to obtain the enzymatic hydrolysate.

[0013] The present invention provides the application of the braised pork seasoning or the braised pork seasoning prepared by any of the preparation methods in the preparation of braised pork. The powdered seasoning base is mixed with water to prepare a seasoning liquid with a concentration of 8-22 mg / mL. The seasoning liquid is mixed with pork belly at a mass ratio of 1:0.7-1.4 and then cooked to make braised pork.

[0014] Preferably, the final concentration of the flavoring liquid is 8-22 mg / mL, used to improve the survival rate of female individuals.

[0015] This implementation plan avoids excessively high concentrations that could lead to meat hardening or flavor imbalance. High concentrations are appropriate for the metabolic sensitivity of females, while low concentrations are used to reduce the metabolic burden on males.

[0016] The present invention has at least the following beneficial effects: 1. By limiting the proportions of seven core medicinal herbs, including star anise and cinnamon, a synergistic active network was constructed: star anise olein and ginseng saponins form an antioxidant synergy, enhancing free radical scavenging efficiency; hawthorn flavonoids and jujube polysaccharides promote collagen synthesis; and cinnamon polyphenols enhance the bioavailability of components. This formulation enables the seasoning to function as both a flavor base and improve survival rate, breaking through the limitations of traditional single-flavor seasonings. The specific ratio of rock sugar and oyster sauce achieves triple optimization: rock sugar provides the reducing sugar required for caramelization, avoiding excessive Maillard reaction leading to bitterness; the umami substances in oyster sauce and the organic acids in hawthorn form a flavor buffer, reducing the perceived intensity of sodium salts; and the amount of water added ensures stable osmotic pressure of the decoction, preventing saponin precipitation. Ultimately, a nutritionally balanced liquid seasoning system is achieved. Experiments on the lifespan of fruit flies have verified that this seasoning has a significant synergistic effect and can prolong the lifespan of fruit flies: within the concentration range of 10-20 mg / mL, it has a significant effect on prolonging the lifespan of male fruit flies and an even better effect on prolonging the lifespan of female fruit flies, especially at a concentration of 20 mg / mL, which can improve the survival rate and lifespan.

[0017] 2. The freeze-drying parameters of the preparation method of the present invention ensure the integrity of the components, the ultra-low temperature inhibits the oxidation path of ginsenosides, the high vacuum environment blocks the escape channels of volatile components, and the drying time of more than 24 hours makes the moisture content ≤5%, avoiding the growth of microorganisms. The resulting powdered base dissolves quickly and does not precipitate or separate after rehydration.

[0018] 3. The method of the present invention combines gradient decoction with targeted enzymatic hydrolysis. When the enzymatic hydrolysate is used as a solvent, the dissolution rate of hawthorn flavonoids is significantly improved. Open decoction at 82-85℃ retains the volatile components of star anise. Closed decoction at 100℃ reduces the degradation of American ginsenosides. β-cyclodextrin is homogenized under high pressure to encapsulate bitter substances. The sensory score reaches 9 points. The overall process increases the retention rate of active ingredients by more than 40%.

[0019] 4. The method of the present invention uses a combination of polydimethylsiloxane and glyceryl monostearate as an antifoaming agent and sodium bisulfite as a browning inhibitor to work synergistically. At the same time, the foam height is controlled to avoid overflow loss. Sodium bisulfite inhibits polyphenol oxidase, significantly improving the flavonoid yield. The residue is then extracted and the residual flavonoids are recovered, improving the utilization rate.

[0020] 5. This invention uses gender-differentiated formulas. The female formula contains 16-20 parts of red dates to synergistically enhance ascorbic acid and improve hemoglobin synthesis efficiency. The male formula contains 8-10 parts of hawthorn combined with β-cyclodextrin to enhance microcirculation and mask the sour and astringent taste. The core spices of both formulas, star anise, cinnamon, and dried tangerine peel, maintain the consistency of basic flavor, ensuring that the taste of traditional braised pork is not affected.

[0021] Other advantages, objectives and features of the present invention will become apparent in part from the following description, and in part from those skilled in the art through study and practice of the invention. Attached Figure Description

[0022] Figure 1 Survival curves for male (A) and female (B) fruit flies. Detailed Implementation

[0023] The present invention will be further described in detail below with reference to examples, so that those skilled in the art can implement it based on the description.

[0024] It should be noted that, unless otherwise specified, the experimental methods described in the following implementation plan are all conventional methods, and the reagents and materials described are all commercially available unless otherwise specified.

[0025] It should be understood that terms such as “having,” “comprising,” and “including” as used herein do not exclude the presence or addition of one or more other elements or combinations thereof.

[0026] Example 1 An example of a braised pork seasoning and its preparation and usage methods, wherein the seasoning is composed of the following ingredients by weight: main ingredients include: 2 g star anise, 1.5 g cinnamon, 1 g dried tangerine peel, 0.25 g American ginseng, 0.25 g bay leaves, 2.5 g hawthorn, and 7 g red dates; auxiliary ingredients include: 20 g rock sugar, 20 g soy sauce, 20 g cooking wine, 5 g oyster sauce, 5 g dark soy sauce, and 200 g water.

[0027] The preparation method is as follows: Weigh out the ingredients according to the specified proportions, including star anise, cinnamon, dried tangerine peel, American ginseng, bay leaves, hawthorn, and red dates.

[0028] Place the weighed medicinal materials into a Chinese medicine pulverizer and pulverize them until the particle size is ≤2 mm; add 8-12 times the total weight of the medicinal materials in water; bring to a boil over high heat, then reduce to low heat and maintain a gentle boil for 45-60 minutes; filter with double-layer gauze, retain the filtrate, and discard the dregs.

[0029] The filtrate was concentrated to a paste state (solid content 40-50%) using a rotary evaporator; then freeze-dried: the paste was spread evenly on a freeze-drying tray with a thickness ≤1 cm; the freezing temperature was -40℃ to -50℃; the vacuum degree was ≤10 Pa; the drying time was 24-48 hours, and the moisture content after drying was ≤5%, resulting in a loose and porous powdered flavoring base.

[0030] Weigh out the auxiliary ingredients—rock sugar, soy sauce, cooking wine, oyster sauce, dark soy sauce, and water—in proportion, and mix them evenly. When mixing, first add the powdered base and water, and stir until completely dissolved. Then add the rock sugar, soy sauce, cooking wine, oyster sauce, and dark soy sauce in sequence. Use a homogenizer to mix at 2000 rpm for 10 minutes to obtain the braised pork seasoning.

[0031] Example 2 An example of a braised pork seasoning and its preparation and usage methods is provided. The seasoning is composed of the following ingredients in parts by weight: the main ingredients include 3 g star anise, 2.5 g cinnamon, 2 g dried tangerine peel, 0.5 g American ginseng, 0.5 g bay leaves, 5 g hawthorn, and 10 g red dates; the auxiliary ingredients include 25 g rock sugar, 25 g soy sauce, 30 g cooking wine, 10 g oyster sauce, 10 g dark soy sauce, and 300 g water.

[0032] The preparation method is as follows: Weigh out the ingredients according to the specified proportions, including star anise, cinnamon, dried tangerine peel, American ginseng, bay leaves, hawthorn, and red dates.

[0033] Place the weighed medicinal materials into a Chinese medicine pulverizer and pulverize them until the particle size is ≤2 mm; add 8-12 times the total weight of the medicinal materials in water; bring to a boil over high heat, then reduce to low heat and maintain a gentle boil for 45-60 minutes; filter with double-layer gauze, retain the filtrate, and discard the dregs.

[0034] The filtrate was concentrated to a paste state (solid content 40-50%) using a rotary evaporator; then freeze-dried: the paste was spread evenly on a freeze-drying tray with a thickness ≤1 cm; the freezing temperature was -40℃ to -50℃; the vacuum degree was ≤10 Pa; the drying time was 24-48 hours, and the moisture content after drying was ≤5%, resulting in a loose and porous powdered flavoring base.

[0035] Alternatively, you can weigh out the auxiliary ingredients, such as rock sugar, soy sauce, cooking wine, oyster sauce, dark soy sauce, and water, according to the proportions, and mix them evenly. When mixing, first add the powdered base and water, and stir until completely dissolved. Then add the rock sugar, soy sauce, cooking wine, oyster sauce, and dark soy sauce in sequence. Use a homogenizer to mix at 2000 rpm for 10 minutes to obtain the braised pork seasoning.

[0036] Example 3 An example of a braised pork seasoning and its preparation and usage methods, wherein the seasoning is composed of the following ingredients in parts by weight: the main ingredients include 5 g star anise, 3.5 g cinnamon, 4.0 g dried tangerine peel, 1.0 g American ginseng, 1.0 g bay leaf, 8.0 g hawthorn, and 15 g red dates; the auxiliary ingredients include 30 g rock sugar, 20 g soy sauce, 40 g cooking wine, 15 g oyster sauce, 10 g dark soy sauce, and 500 g water.

[0037] The preparation method is as follows: Weigh out the ingredients according to the specified proportions, including star anise, cinnamon, dried tangerine peel, American ginseng, bay leaves, hawthorn, and red dates.

[0038] Place the weighed medicinal materials into a Chinese medicine pulverizer and pulverize them until the particle size is ≤2 mm; add 8-12 times the total weight of the medicinal materials in water; bring to a boil over high heat, then reduce to low heat and maintain a gentle boil for 45-60 minutes; filter with double-layer gauze, retain the filtrate, and discard the dregs.

[0039] The filtrate was concentrated to a paste state (solid content 40-50%) using a rotary evaporator; then freeze-dried: the paste was spread evenly on a freeze-drying tray with a thickness ≤1 cm; the freezing temperature was -40℃ to -50℃; the vacuum degree was ≤10 Pa; the drying time was 24-48 hours, and the moisture content after drying was ≤5%, resulting in a loose and porous powdered flavoring base.

[0040] Alternatively, you can weigh out the auxiliary ingredients, such as rock sugar, soy sauce, cooking wine, oyster sauce, dark soy sauce, and water, according to the proportions, and mix them evenly. When mixing, first add the powdered base and water, and stir until completely dissolved. Then add the rock sugar, soy sauce, cooking wine, oyster sauce, and dark soy sauce in sequence. Use a homogenizer to mix at 2000 rpm for 10 minutes to obtain the braised pork seasoning.

[0041] Example 4 An example of a braised pork seasoning and its preparation and usage methods is provided. The seasoning is composed of the following ingredients in parts by weight: the main ingredients include 7 g star anise, 5 g cinnamon, 6 g dried tangerine peel, 1.5 g American ginseng, 1.5 g bay leaves, 10 g hawthorn, and 20 g red dates; the auxiliary ingredients include 35 g rock sugar, 30 g soy sauce, 35 g cooking wine, 10 g oyster sauce, 15 g dark soy sauce, and 700 g water.

[0042] The preparation method is as follows: Weigh out the ingredients according to the specified proportions, including star anise, cinnamon, dried tangerine peel, American ginseng, bay leaves, hawthorn, and red dates.

[0043] Place the weighed medicinal materials into a Chinese medicine pulverizer and pulverize them until the particle size is ≤2 mm; add 8-12 times the total weight of the medicinal materials in water; bring to a boil over high heat, then reduce to low heat and maintain a gentle boil for 45-60 minutes; filter with double-layer gauze, retain the filtrate, and discard the dregs.

[0044] The filtrate was concentrated to a paste state (solid content 40-50%) using a rotary evaporator; then freeze-dried: the paste was spread evenly on a freeze-drying tray with a thickness ≤1 cm; the freezing temperature was -40℃ to -50℃; the vacuum degree was ≤10 Pa; the drying time was 24-48 hours, and the moisture content after drying was ≤5%, resulting in a loose and porous powdered flavoring base.

[0045] Alternatively, you can weigh out the auxiliary ingredients, such as rock sugar, soy sauce, cooking wine, oyster sauce, dark soy sauce, and water, according to the proportions, and mix them evenly. When mixing, first add the powdered base and water, and stir until completely dissolved. Then add the rock sugar, soy sauce, cooking wine, oyster sauce, and dark soy sauce in sequence. Use a homogenizer to mix at 2000 rpm for 10 minutes to obtain the braised pork seasoning.

[0046] Example 5 The usage methods of the braised pork seasonings in Examples 1-4 are as follows: Step 1: First, wash 500g of fresh pork belly, blanch it for 5 minutes, take it out and wash it with water, drain the water, cut the pork into pieces of appropriate size, about 2-3 cm square, and put them into an electric pressure cooker.

[0047] Step 2: Add the prepared braised pork seasoning, or seasoning base mixed with water to a seasoning solution with a concentration of 8-22 mg / mL, to the pork belly in a ratio of 1:1 (or 1:0.7, 1:1.2, or 1:1.4) in an electric pressure cooker.

[0048] Step 3: Bring to a boil over high heat, then simmer for 15 minutes.

[0049] Step 4: After the time is up, release the pressure and reduce the sauce over high heat. When the sauce has thickened, the meat has turned golden brown, and the aroma is irresistible, it is ready to be taken out of the pot and served.

[0050] Example 6 I. Study on the effect of braised pork seasoning on the lifespan of normal fruit flies This experiment used normal male and female fruit flies. The survival rate of fruit flies cultured normally and those cultured with drugs (to eliminate the influence of auxiliary materials such as soy sauce, cooking wine and oyster sauce, only the powdered seasoning base of Examples 1-4 was used in the experiment) was recorded. The median mortality time, average lifespan and maximum lifespan of the fruit flies were compared to clarify the effect of braised pork seasoning on the lifespan of normal fruit flies. This can clarify the effect of braised pork seasoning on prolonging the lifespan of normal fruit flies and provide more scientific basis for the development of healthy products using braised pork seasoning.

[0051] II. Research Methods 1. Reagents, consumables, and instruments 2. Drug extraction and freeze-drying The medicinal materials for braised pork were weighed using an electronic analytical balance, and then pulverized, decocted, filtered, concentrated to extract state using a rotary evaporator, and dried in a freeze dryer to obtain a dry powdered seasoning base. The powder was then sealed and stored. The freeze drying temperature was -40℃ to -50℃, the vacuum degree was ≤10 Pa, and the drying time was 24-48 hours.

[0052] 3. Preparation of basal culture medium The basic culture medium formula is as follows: 650 mL distilled water, 31.6 g glucose, 15.81 g sucrose, 38.85 g corn flour, 15 g yeast extract, 5.6 g agar powder, 0.75 g methylparaben, and 15 mL 95% ethanol (v / v). The preparation process is as follows: First, prepare three beakers: beaker A for the sugar solution, beaker B for yeast activation, and beaker C for agar dissolution. Add 400 mL of distilled water to beaker A, then add 31.6 g of glucose and 15.81 g of sucrose, and stir with a glass rod until completely dissolved. Next, add 100 mL of distilled water to beaker B, add 15 g of yeast powder, and place in a 35°C water bath with constant temperature stirring for 10 minutes to fully activate the yeast. Then, add 50 mL of distilled water to beaker C, add 5.6 g of agar powder, soak at room temperature for 20 minutes, then heat to 90°C and maintain this temperature for 5 minutes to completely dissolve the agar.

[0053] Pour the sugar solution from beaker A into the main reaction vessel and heat it to 55°C on an induction cooker. Add the activated yeast solution from beaker B and maintain a constant temperature of 55°C for 7 minutes for pre-fermentation. Then add the corn flour suspension (38.85 g of corn flour pre-mixed with 50 mL of distilled water) and stir rapidly with a glass rod. Next, add the agar solution from beaker C, heat over low heat with continuous stirring, and maintain a gentle boil for 10 minutes until fully cooked and viscous.

[0054] Turn off the induction cooker, remove the container from the heat source, and cool to 60°C. At this point, add the methylparaben solution (0.75 g methylparaben dissolved in 15 mL of 95% ethanol) and stir thoroughly for 5 minutes to ensure a homogeneous mixture. While still hot (>50°C), dispense the culture medium into 25 mm diameter glass culture tubes, accurately filling each tube with 5.0 ± 0.5 mL (approximately 3.5 cm in height). Let the culture tubes stand vertically for 30 minutes to allow them to solidify. If condensation appears on the tube walls, place them in a 40°C oven for 20 minutes to remove moisture.

[0055] 4. Preparation of drug-containing culture medium The preparation method of the drug-containing culture medium is basically the same as that of the basal culture medium, but the following key adjustments are required: In the distilled water usage step, replace the 650 mL distilled water in the formula with a powdered flavoring base solution containing a specific concentration. This powdered flavoring base solution needs to be prepared in advance: take the powdered base obtained by freeze-drying in Examples 1-4, and mix it with distilled water to prepare culture media with different drug concentrations (5, 10, 20 mg / mL) according to experimental requirements.

[0056] 5. Fruit fly breeding and propagation Wild-type Drosophila melanogaster were used and reared in a constant temperature and humidity incubator at 25±0.5℃ and 60±5% humidity, with a 12-hour diurnal cycle. The culture medium was changed every 4 days. After reaching a certain population, the flies were transferred from the preservation bottles to new propagation bottles and anesthetized by purging with CO2. Sexes were determined on a fly picking board, and the flies were transferred to bottles containing basal culture medium at a female:male ratio of 40:20 for mating and egg laying. The first generation of flies was released after 5 days and cultured for about 10 days. The adult flies that emerged were the parent flies. The parent flies were introduced into the experimental group at a female:male ratio of 40:20. The parent flies were released on the 5th day, and the flies that emerged on about the 10th day were the inoculated flies.

[0057] 6. Experimental Grouping 800 two-day-old male and female fruit flies were collected and randomly divided into four groups: a control group (0 mg / mL, 5 mg / mL, 10 mg / mL, and 20 mg / mL) and groups with high, medium, and low concentrations of the drug-containing medium. Half male and half female flies were included, with five tubes in each group, containing 20 flies per tube, and ten tubes per group. Except for the control group, which was fed basic culture medium, all other groups were fed culture medium supplemented with different concentrations of the drug.

[0058] 7. Life test Record the number of surviving fruit flies every 2 days, change the culture medium every 4 days until all fruit flies die, plot the lifespan curve, and calculate the half-life time, average lifespan, and maximum lifespan of the fruit flies.

[0059] 8. Data Statistics Statistical analysis was performed using SPSS 25.0, and graphs were generated using GraphPad Prism 8. Normality and homogeneity of variance were tested first. If the distribution was normal and the variances were homogeneous, a t-test was used to compare the population means between the two groups. If the distribution was not normal or the variances were unequal, a nonparametric Mann-Whitney U test was used to compare the population distributions between the two groups. A p-value < 0.05 was considered statistically significant.

[0060] III. Experimental Research Results (1) Lifespan is the most direct observation indicator in biological experiments for evaluating drug effects. In fruit fly experiments, the half-life, mean lifespan, mean maximum lifespan, and mean lifespan extension rate are usually used as observation indicators. The effects of different concentrations of drug-containing culture media prepared in Example 3 on the lifespan of male and female fruit flies are shown in Table 1. For male fruit flies, drug-containing culture media at concentrations of 5, 10, and 20 mg / mL all significantly increased the half-life and mean lifespan extension rate (P<0.05, P<0.01), drug-containing culture media at 10 mg / mL significantly increased the mean lifespan (P<0.05), and drug-containing culture media at 20 mg / mL significantly increased the mean maximum lifespan (P<0.05). For female fruit flies, drug-containing culture media at concentrations of 5, 10, and 20 mg / mL all significantly increased the half-life, mean lifespan, and mean lifespan extension rate (P<0.05, P<0.01), while drug-containing culture media at 20 mg / mL significantly increased the mean maximum lifespan (P<0.05). See the survival curve of fruit flies. Figure 1 As time progressed, the survival rates of both male and female fruit flies in the drug-containing culture medium at all concentrations gradually increased compared to the control group, with the most significant differences observed between 20 and 50 days. Male fruit flies showed the highest survival rate at the 10 mg / mL concentration group, while female fruit flies showed the highest survival rate at the 20 mg / mL concentration group. Overall, at the same dosage of 10 mg / mL, the lifespan extension rate of female fruit flies (33.01%) was significantly higher than that of males (19.58%), indicating that females are more sensitive to the active ingredient. The optimal concentration for males was 10 mg / mL (extension rate 19.58%), and the optimal concentration for females was 20 mg / mL (extension rate 37.55%), but a significant effect was already observed at 10 mg / mL (33.01%).

[0061] Table 1. Effects of different concentrations of drug-containing culture medium on the lifespan of male and female fruit flies. Note: Data are presented as mean ± standard deviation (Mean ± SD), n = 5; compared with the control group, * indicates P < 0.05, ** indicates P < 0.01. The same applies below.

[0062] Example 7 Considering that hawthorn pectin encapsulates flavonoids in the core ingredient hawthorn, resulting in a low dissolution rate of flavonoid active ingredients, that star anise oil easily volatilizes and dissipates during frying, and that ginsenosides are easily oxidized and degraded at high temperatures, producing a bitter taste, an improved method for preparing braised pork seasoning is further provided, including: 1. Raw material processing Weigh 8g of hawthorn and 15g of jujubes (total weight 23g), grind to 50 mesh, add 0.184g of compound enzyme preparation (0.8% of raw material weight), the compound enzyme preparation containing pectinase ≥500 U / g and cellulase ≥200 U / g. Add 184mL of 40℃ citrate-sodium citrate buffer (pH 5.8) (solid-liquid ratio 1:8), and incubate at 55℃ with shaking (120rpm) for 35 minutes. Inactivate the enzyme at 70℃ for 5 minutes, centrifuge at 4000rpm for 10 minutes, and collect the flavonoid-containing hydrolysate.

[0063] 2. Gradient cooking Using the enzymatic hydrolysate as a solvent, add 5g of star anise, 3.5g of cinnamon, and 4g of dried tangerine peel. In an open container, decoct in a water bath at 83±3℃ for 25 minutes to obtain the liquid. Quickly transfer the liquid to a closed reaction vessel, then add 1g of American ginseng and 1g of bay leaf. Decoction in a second stage at 100℃ for 40 minutes. Collect and combine the decoctions.

[0064] 3. Encapsulation and Concentration The decoction was cooled to 40°C, and 0.8 wt% β-cyclodextrin was added. Then, it was homogenized under high pressure of 60 MPa (3 cycles), reacted at 40°C for 30 minutes, separated by a 5000 Da ceramic membrane (transmembrane pressure 1.0 MPa), concentrated by rotary evaporation to a solid content of 45%, and then freeze-dried at -45°C for 24 hours (vacuum degree ≤50 Pa) to obtain dried powder.

[0065] 4. Finished product compounding Take the dry powder and auxiliary ingredients (30g rock sugar, 20g soy sauce, 40g cooking wine, 15g oyster sauce, 10g dark soy sauce, and 500g water) and homogenize them in a mixer at 2000rpm for 10min.

[0066] Comparative Example 1 The difference from Example 7 is that no enzymatic hydrolysis, gradient decoction, or encapsulation was performed. All medicinal materials (8g hawthorn, 15g jujube, 5g star anise, 3.5g cinnamon, 4g dried tangerine peel, 1g American ginseng, and 1g bay leaf) were mixed, 600mL of water was added, and the mixture was decocted at 100℃ in an open container for 60 minutes. The mixture was then directly concentrated and dried (without homogenization or encapsulation).

[0067] Comparative Example 2 The difference from Example 7 is that enzymatic hydrolysis and gradient decoction were not performed; only the encapsulation was retained. After mixing the medicinal materials, 600 mL of water was added, and the mixture was decocted at 90°C for 60 minutes. 0.8 wt% β-cyclodextrin was added to the decoction, and then the mixture was stirred for only 30 minutes (without high-pressure homogenization). The concentration and drying were the same as in Example 7.

[0068] Comparative Example 3 The difference from Example 7 is that no encapsulation was performed; only enzymatic hydrolysis and gradient decoction were conducted. The enzymatic hydrolysis and gradient decoction were the same as in Example 7, and the decoction was directly concentrated and dried (without the addition of β-cyclodextrin).

[0069] The dried powders prepared in the examples and comparative examples were tested, and the results were compared as follows: Table 2: Fruit fly lifespan experiment Table 3: Ingredients and Flavor Quality The detection of active ingredients is strictly carried out in accordance with the 2020 edition of the Chinese Pharmacopoeia and ISO international standards.

[0070] The trans-anetinoside content was determined using gas chromatography-mass spectrometry (GC-MS). The specific procedure was as follows: 0.5 g of the dried powder sample was accurately weighed, and 5 mL of n-hexane was added for ultrasonic extraction for 30 minutes. After centrifugation, the supernatant was filtered through a 0.22 μm organic filter membrane. Analysis was performed using a gas chromatograph system equipped with a capillary column (30 m × 0.25 mm × 0.25 μm). The column temperature program was set as follows: initial temperature 60 °C, maintained for 2 minutes, increased to 220 °C at 10 °C / min, and maintained for 10 minutes; helium flow rate 1.0 mL / min; electron impact ion source (70 eV) was used to monitor the characteristic ion m / z 148. Quantification was performed using an external standard method with trans-anetinoside standard (≥99%).

[0071] Hawthorn flavonoids were detected using ultra-high performance liquid chromatography (UPLC). 0.2 g of sample was weighed and added to 10 mL of 70% methanol solution. Extraction was performed by reflux at 80 °C for 1 hour. After cooling, the volume was adjusted to 25 mL and filtered. An UPLC system was used with a BEH C18 column (2.1 × 100 mm, 1.7 μm). Gradient elution was performed using 0.1% formic acid water (A)-acetonitrile (B) as the mobile phase (0–8 min: 15 → 35% B), a flow rate of 0.3 mL / min, a column temperature of 35 °C, and a detection wavelength of 360 nm. Calibration was performed using a mixed standard of vitexin, quercetin, and rutin. Since vitexin accounts for more than 60% of the total flavonoids, the final result was expressed as vitexin equivalent. The determination of ginsenoside Rb1 in American ginseng was performed using high-performance liquid chromatography-evaporative light scattering (HPLC-ELSD). 0.3 g of sample was extracted with 70% ethanol by ultrasonication for 30 min. The extract was passed through a D101 macroporous resin column, eluted with 80% ethanol, and concentrated. An HPLC-calibrated HPLC system was used with a ZORBAX SB-C18 column (4.6 × 250 mm, 5 μm), isocratic elution with acetonitrile-water (32:68), and a flow rate of 1.0 mL / min. The evaporative light scattering detector parameters were set to a drift tube temperature of 85℃ and a nitrogen flow rate of 2.8 L / min. A standard curve was established using ginsenoside Rb1 standards (r 2 =0.9993).

[0072] Sensory rating criteria: 10 points: perfect balance of color, aroma and flavor (bright red / rich soy sauce aroma / moderate saltiness and sweetness); <7 points: obvious flavor defects.

[0073] As can be seen, the blank control group was the same as in Example 6, with males at 34.42±6.32 days and females at 28.60±2.44 days. Comparative Example 1, using mixed decoction without embedding, showed a lifespan extension rate of only 10.2% for males and 7.8% for females. Comparative Example 2, using mixed decoction and simple embedding, showed a lifespan extension rate of less than 11% for both males and females, with 10.8% for males and 10.5% for females. Comparative Example 3, using enzymatic gradient decoction without embedding, showed preliminary effects, with a lifespan extension rate of 20.0% for females, but significantly lower than the 47.4% in Example 7. Example 7 extended the lifespan of males to 44.20±0.85 days (28.4%) and females to 42.15±1.02 days (47.4%), a significant improvement over Comparative Example 3, demonstrating the synergistic effect of the gradient decoction and high-pressure homogenization embedding process of this invention.

[0074] In Comparative Example 1, due to mixed decoction, only 0.38±0.10 mg / g of trans-anetinoside and 0.95±0.15 mg / g of hawthorn flavonoids were retained. In Comparative Example 2, after adding simple encapsulation, the content of ginsenoside Rb1 increased to 0.42±0.06 mg / g, but the flavor score was still only 7.1. In Comparative Example 3, without encapsulation, gradient decoction resulted in 0.92±0.12 mg / g of anetinoside and 1.58±0.20 mg / g of flavonoids, but the loss of saponins due to oxidation led to a bitter flavor. Example 7 employed gradient decoction to lock in aroma, enzymatic hydrolysis to improve dissolution rate, and high-pressure homogenization to suppress bitterness, resulting in trans-anetinoside reaching 0.98±0.09 mg / g, hawthorn flavonoids reaching 1.68±0.15 mg / g, and ginsenoside Rb1 reaching 0.65±0.07 mg / g, with a sensory score of 9.0 points. This also confirms the core role of β-cyclodextrin high-pressure homogenization in flavor improvement.

[0075] Example 8 During enzymatic hydrolysis, cellulose releases CO2, and pectin degradation products reduce the surface tension of the liquid, forming a relatively rich foam layer, leading to overflow, loss of active ingredients, and severe browning after enzymatic hydrolysis, resulting in inactivation of active ingredients. Therefore, based on Example 7, the enzymatic hydrolysis process was further improved, specifically including: 1. Weigh 8 grams of hawthorn and 15 grams of jujubes, grind them to 50 mesh using a grinder, and then put them into a 20-liter reaction vessel. Add 0.184 g of a compound enzyme preparation, which contains 620 U / g pectinase and 250 U / g cellulase, at a rate of 0.8% of the total weight of the hawthorn and jujubes. Simultaneously add an antifoaming agent composition, comprising 0.006 g of polydimethylsiloxane (0.03 wt% of the system) and 0.018 g of glyceryl monostearate (0.09 wt% of the system).

[0076] 2. Next, perform isothermal enzymatic hydrolysis: Add 184 ml of pH 5.8 buffer solution, and stir at 100 rpm for 35 minutes at a constant temperature of 60 degrees Celsius. During this process, strictly control the foam height to not exceed 6 cm (effective reactor height 20 cm).

[0077] 3. Then perform enzyme inactivation and browning inhibition: heat the system to 70°C and maintain for 5 minutes to inactivate the enzyme, then immediately add 0.4 g of sodium bisulfite (0.2% of the system) and continue stirring at 70°C for 3 minutes.

[0078] 4. Finally, residue extraction was performed: The enzyme-inactivated material was centrifuged at 3500 rpm for 10 minutes, and 175 ml of the first enzymatic hydrolysate was collected. The flavonoid concentration was measured to be 1.32 mg / ml. The centrifuged residue weighed 142 g (68% water content), and 710 g of 85°C hot water was added for extraction with stirring for 10 minutes. After centrifugation again, 680 ml of filtrate was obtained, and the flavonoid concentration was measured to be 0.28 mg / ml. The two liquids were combined to obtain a total of 855 ml of enzymatic hydrolysate, with a total flavonoid content of 432.5 mg, and a yield of 92.0%.

[0079] Comparative Example 4 The difference from Example 8 is that no defoamer was added; otherwise, they are the same. After 5 minutes of enzymatic hydrolysis, foam overflowed, leading to loss of the hydrolysate and a reduction in its volume. The total flavonoid content was measured to be 378.5 mg.

[0080] Comparative Example 5 The difference from Example 8 is that sodium bisulfite was not added after enzyme inactivation; otherwise, the process was the same. During the enzyme inactivation process, the color of the solution changed from bright yellow to brownish-yellow.

[0081] Table 4 Data Comparison As can be seen, the total flavonoids in Example 8 were 445.2 mg, with a yield of 94.5%, while those in Comparative Example 4 decreased to 378.5 mg due to the lack of defoaming, with a yield of 80.6%, and those in Comparative Example 5 decreased to 386.4 mg due to the lack of browning blocking, with a yield of 82.3%.

[0082] The enzymatic hydrolysates from Example 8 and Comparative Examples 4 and 5 were prepared into dried powders according to the method in Example 7, and then experiments were conducted. The experimental data for fruit flies are as follows: Table 5. Fruit fly experimental data Experimental results verified that the average lifespan of female fruit flies in Example 8 was 43.80 days, with an extension rate of 53.1%, a further improvement compared to Example 7; the lifespan of Comparative Example 4 without defoamer was 40.02 days, with an extension rate of 39.9%; and the lifespan of Comparative Example 5 without browning inhibition was 38.85 days, with an extension rate of 35.8%, showing a significant difference compared to Example 8. Therefore, Example 8, through the addition of defoamer, reduced material loss and the loss of active ingredients, making it particularly suitable for industrial production. The addition of sodium bisulfite blocked the polyphenol oxidase pathway, reducing the loss of flavonoid active ingredients caused by browning.

[0083] Example 9 The results of Example 6 show that the drug-containing culture medium has different effects on the lifespan of male and female fruit flies, so further sex-differentiated applications are needed.

[0084] I. Preparation of female-specific seasoning: Take 45g of total medicinal materials, composed of: 18g red dates, 3g hawthorn, 1.35g American ginseng, 4.5g star anise, 3.15g cinnamon, 4.5g dried tangerine peel, and 0.9g bay leaves. Prepare the medicinal materials into a dried powder seasoning base according to the method in Example 7. Take 10g of the dried powder and add water to make 500mL of seasoning liquid (final concentration 20 mg / mL). When cooking, take 500g of pork belly, add 0.08wt% ascorbic acid (0.4g) to the pot 5 minutes before the sauce is reduced, and simmer at 98℃ for 60 minutes.

[0085] II. Preparation of male-specific seasoning: Take 45g of total medicinal materials, composed of: 10g hawthorn, 8g red dates, 0.9g American ginseng, 4.5g star anise, 4.05g cinnamon, 4.5g dried tangerine peel, and 0.9g bay leaves. Prepare the medicinal materials into a dried powder seasoning base according to the method in Example 7. Take 5g of the dried powder and premix it with 1.8wt% β-cyclodextrin (9g), let it stand for 30 minutes, and add water to make 500mL of seasoning liquid (final concentration 10 mg / mL). Add 500g of pork belly and simmer at 98℃ for 60 minutes.

[0086] Comparative Example 6 The difference from Example 9 is that the female formula contains too many red dates and too few hawthorns. The specific female-specific seasoning formula is: 28g of red dates and 1.8g of hawthorns, with the rest being the same as in Example 9.

[0087] Comparative Example 7 The difference from Example 9 is that the male formula contains too much hawthorn and too much cinnamon. The specific male formula is: 20g hawthorn and 8g cinnamon, and the rest is the same as in Example 9.

[0088] The fruit fly experiment was conducted using the same method as in Example 6, and the results are as follows: Table 6 In the female formulation, the high amount of jujubes (18g) provides blood-nourishing substances and works synergistically with ascorbic acid for antioxidant effects, while the low amount of hawthorn (3g) avoids excessive organic acids inhibiting metabolism, thus achieving optimal lifespan extension for females. In contrast, in Comparative Example 6, the excessive amount of jujubes and insufficient amount of hawthorn led to an imbalance in the supplementation, resulting in a significantly reduced lifespan extension rate of 33.2%.

[0089] The male-specific formula contains 10g of hawthorn to enhance blood circulation and remove blood stasis, β-cyclodextrin to effectively mask bitterness, and 8g of jujube for balanced nourishment, avoiding cloying and stomach upset, thus achieving optimal lifespan extension for males. In contrast, the control group 7, due to excessive hawthorn and cinnamon leading to metabolic burden, experienced a significantly reduced lifespan extension rate of 4.7%.

[0090] Although embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. It can be applied to various fields suitable for the present invention. Further modifications can be readily implemented by those skilled in the art.

Claims

1. A braised pork seasoning, characterized by, At least including the following raw materials by weight: star anise 2-7 parts; cinnamon 1.5-5 parts; dried tangerine or orange peel 1-6 parts; American ginseng 0.25-1.5 parts; leaf laurel 0.25-1.5 parts; hawthorn 2.5-10 parts; red dates 7-20 parts.

2. The braised pork seasoning according to claim 1, characterized in that, Also including auxiliary materials: granulated sugar 20-35 parts; soy sauce 20-30 parts; cooking wine 20-40 parts; oyster sauce 5-15 parts; dark soy sauce 5-15 parts; Water 200-700 parts.

3. A method for preparing the braised pork seasoning according to claim 1, characterized in that, Including the following steps: Step 1, weigh the raw materials according to the proportion, including star anise, cinnamon, dried tangerine or orange peel, American ginseng, leaf laurel, hawthorn, and red dates; Step 2, grind the raw materials of step 1 and then decoct to obtain an extract; Step 3, concentrate the extract into an extract powder, and then freeze-dry to obtain a powdered seasoning base; the freeze-drying temperature is -40℃ to -50℃, the vacuum degree is ≤50Pa, and the drying time is 24-48 hours.

4. The production method according to claim 3, characterized by, When the raw materials of claim 2 are used, step 4 is further included, and the seasoning base is mixed with granulated sugar, soy sauce, cooking wine, oyster sauce, dark soy sauce, and water to obtain a seasoning.

5. The preparation method according to claim 3, characterized in that, The decoction of step 2 adopts the following steps: a) Grind the hawthorn and red dates to 40-60 mesh, add a complex enzyme preparation containing pectinase ≥500 U / g and cellulase ≥200 U / g, and the addition amount of the complex enzyme preparation is 0.5-1.2% of the total weight of the hawthorn and red dates; enzyme hydrolysis is carried out at 55-65℃ and pH 5.5-6.0 for 30-40 minutes, then centrifugal filtration is carried out after enzyme inactivation at 70℃ for 5 minutes to obtain an enzyme hydrolysate containing flavonoids; b) Add star anise, cinnamon, and dried tangerine or orange peel to the enzyme hydrolysate as a solvent, and decoct at 82-85℃ for 25 minutes; c) Add American ginseng and leaf laurel, and close the decoction at 100℃ for 40 minutes to collect the decoction liquid; d) Add 0.5-1.2wt% β-cyclodextrin to the decoction liquid, homogenize under high pressure of 60-80 MPa, react at 40℃ for 30 minutes, and then concentrate after membrane separation.

6. The preparation method according to claim 5, characterized in that, Step a) is operated in the following order: a1) Put the hawthorn and red dates ground to 40-60 mesh into the reaction kettle, add a complex enzyme preparation containing pectinase ≥500 U / g and cellulase ≥200 U / g, and the addition amount of the complex enzyme preparation is 0.5-1.2% of the total weight of the hawthorn and red dates; simultaneously add a defoaming agent composition including polydimethylsiloxane 0.01-0.03 wt% and glycerol monostearate 0.05-0.1 wt%; a2) Adjust the pH of the system to 5.5-6.0, and carry out enzyme hydrolysis at 55-65℃ for 30-40 minutes with constant temperature stirring, and control the foam height ≤30% of the effective height of the reactor; a3) Increase the temperature to 70℃ for 5 minutes to inactivate the enzyme, immediately add 0.1-0.3 wt% sodium bisulfite, and continue to stir at 70℃ for 3 minutes; a4) Centrifugal filtration is carried out on the inactivated material at 3000-4000 rpm for 10 minutes to collect the first enzyme hydrolysate containing flavonoids; add 5 times the mass of hot water at 85℃ to the centrifugal filtration residue, stir for 10 minutes, and then centrifugal filtration again, and the obtained filtrate is combined with the first enzyme hydrolysate to obtain the enzyme hydrolysate.

7. Use of the braised pork gravy of claim 1 or the braised pork gravy prepared by the method of any one of claims 3, 5 or 6 in the preparation of braised pork, characterized in that, The powder seasoning base is mixed with water to prepare a seasoning liquid with a concentration of 8-22 mg / mL, which is mixed with pork belly at a mass ratio of 1:0.7-1.4 to prepare braised pork.

8. Use according to claim 7, characterized in that, According to the gender difference of the consumer: The female adaptation formula is composed of the following raw materials in parts by weight: 16-20 parts of red dates, 2.5-5 parts of hawthorn, 2-7 parts of star anise, 1.5-5 parts of cassia, 1-6 parts of dried tangerine or orange peel, 0.25-1.5 parts of American ginseng, and 0.25-1.5 parts of lavel; the final concentration of the seasoning liquid is 18-22 mg / mL; and ascorbic acid is added before cooking at a weight percentage of 0.05-0.1 wt%; The male adaptation formula is composed of the following raw materials in parts by weight: 8-10 parts of hawthorn, 7-9 parts of red dates, 2-7 parts of star anise, 1.5-5 parts of cassia, 1-6 parts of dried tangerine or orange peel, 0.25-1.5 parts of American ginseng, and 0.25-1.5 parts of lavel; the final concentration of the seasoning liquid is 8-12 mg / mL; and β-cyclodextrin is added before cooking at a weight percentage of 1.0-2.0 wt%.

9. A method for function verification of a stewed pork, characterized in that, The method comprises the following steps: 1) The seasoning base prepared in claim 3 is mixed with water to prepare a seasoning liquid with a concentration of 5-22 mg / mL, which is then added to the fruit fly culture medium; 2) 2-day-old fruit flies are fed, and the culture medium containing the drug is replaced every 4 days; 3) The median death time, average lifespan, and survival rate are counted, and when the average lifespan of female fruit flies is extended by ≥37.55% at a concentration of 20 mg / mL, it is determined that the seasoning liquid has a significant effect.

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