阅读说明：本技术 醒肠方法及基于其的肠 (Intestine waking method and intestine based on same ) 是由 王秀芝 许明曙 林豪 于 2020-05-20 设计创作，主要内容包括：本发明涉及肠加工技术领域,特别是关于一种醒肠方法及基于其的肠,将未添加亚硝酸盐类物质或能够生成亚硝酸盐类物质的成分的肠体置于温度10～18℃、相对湿度10～40％环境下醒肠72～96h,能获得更加优异的发色、风味、口感、色泽,肠体色泽鲜红,颜色鲜艳,还有助于抑制肠体内亚硝酸盐的生成,降低亚硝酸盐的含量,对人体健康有益,符合现代人对肉制品的口感需求和健康指标,经长期(一年以上)的常温、低温(0～4℃)、冷冻(-18℃)贮存后肠体亚硝酸盐含量均可控制在1ppm以下,微生物含量低、货架期长,显著提升肠的经济效益。(The invention relates to the technical field of intestine processing, in particular to an intestine waking method and an intestine based on the intestine waking method, wherein an intestine body which is not added with nitrite substances or can generate components of nitrite substances is placed in an environment with the temperature of 10-18 ℃ and the relative humidity of 10-40% for waking for 72-96 hours, so that more excellent color development, flavor, taste and color can be obtained, the color of the intestine body is bright red and bright, the generation of nitrite in the intestine body is inhibited, the content of nitrite is reduced, the intestine waking method is beneficial to human health, the taste requirement and health index of modern people on meat products are met, the content of nitrite in the intestine body can be controlled below 1ppm after long-term (more than one year) storage at normal temperature, low temperature (0-4 ℃) and freezing (-18 ℃), the content of microorganisms is low, the shelf life is long, and the economic benefit of the intestine is remarkably improved.)

1. A method of proofing a meat product, comprising:

drying the meat product, and then standing for 72-96 h at the temperature of 10-18 ℃ and the relative humidity of 10-40%;

the meat product does not contain any nitrite-type substances or components capable of generating nitrite-type substances.

2. The method of claim 1, wherein: the meat products include, but are not limited to, cured meat products, marinated meat products, smoked, roasted meat products, fried meat, western ham products, meat sausage products, and fermented meat products.

3. The method of claim 2, wherein:

the cured meat products include, but are not limited to, bacon, pressed salted duck, Chinese ham and sausage;

preferably, the meat sausage is comprised of ice sausages.

4. The method according to any one of claims 1 to 3, wherein:

the temperature of the fermented meat product is 10-15 ℃,

preferably, the temperature of the leavened meat product is 10-12 ℃.

5. The method according to any one of claims 1 to 3, wherein:

the relative humidity of the fermented meat product is 12-35%,

preferably, the relative humidity of the fermented meat product is 12-20%.

6. The method according to any one of claims 1 to 3, wherein:

the time for waking up the meat product is 78-90 hours,

preferably, the meat product standing time is 84-90 h.

7. Use of the method of any one of claims 1 to 6 in the preparation of an intestine.

8. A sausage, characterized by:

the preparation process of the sausage comprises the treatment process of refreshing the sausage by the meat refreshing method of any one of claims 1 to 6;

and the preparation process of the sausage does not add any nitrite substances or components capable of generating nitrite substances.

9. The bowel according to claim 8, wherein: the preparation process of the sausage comprises the following steps:

-preparing the intestine;

-performing a wakening treatment according to the wakening method of any one of claims 1 to 6;

-post-treatment;

the preparation process of the sausage does not add any nitrite substances or components capable of generating nitrite substances.

10. The intestine according to claim 8 or 9, wherein: the preparation process of the sausage specifically comprises the following steps:

1) checking and accepting raw materials: the method comprises the steps that the acceptance requirements of the front leg meat, the back leg meat and the back fat of sausage raw materials meet requirements, and the acceptance requirements of other raw materials meet the relevant goods-feeding acceptance standards;

2) unfreezing: the frozen product raw material adopts natural thawing;

3) trimming: removing non-edible part of raw material;

4) mincing meat and dicing: mincing the front leg meat and the back leg meat by a meat mincer with double knives, wherein the discharge temperature is less than or equal to 6 ℃;

5) preparing materials: preparing ingredients;

6) mixing materials: placing the cut front leg meat, back leg meat and ingredients into a vacuum mixer, stirring at a low speed for 2min, adding the back fat, continuously stirring for 3-4 min, and taking out, wherein the out-of-machine temperature is less than or equal to 10 ℃;

7) pickling and turning over the vat: pickling for 48-96 h at the temperature of 0-4 ℃;

8) treating casings: soaking the sausage casing in warm water until no salt smell exists, and sleeving the sausage casing into a filling tube for later use;

9) performing clysis: filling with a fixed weight standard of 90 +/-130 g;

10) hanging a rod: the filled sausages are wound on a circular rod of a trolley to be hung, and the sausages are spaced by 1-2 cm;

11) drying: drying, moisture regaining and drying the sausage and the rack vehicle in sequence;

12) shearing sections: taking down the dried sausage after cooling, sequentially cutting off the connected sausage body at the kinking position of the sausage body, cutting off redundant casings at two ends of the sausage body, and quickly carrying out inner packaging on the cut sausage body;

13) packaging in an inner package;

14) gold probing: removing unqualified products from the sausage by a metal detector;

15) intestine clearing: carrying out intestine waking treatment by the meat waking method of any one of claims 1-6;

16) packaging;

17) and (4) checking: sampling and detecting according to GB 2730 sanitary Standard for pickled and cured meat products and issuing a product inspection report;

18) warehousing: storing the intestines at a temperature of-18 ℃;

the preparation process of the sausage does not add any nitrite substances or components capable of generating nitrite substances.

Technical Field

The invention relates to the technical field of intestine processing, in particular to an intestine waking method and an intestine based on the intestine waking method.

Background

The ham sausage is a meat processed food which is deeply popular with consumers, and is made up by using livestock and poultry meat as main raw material, adding filling agent (starch and plant protein powder, etc.), then adding flavouring material (edible salt, sugar, wine and monosodium glutamate, etc.), spice (scallion, ginger, garlic, cardamom, amomum fruit, star anise and pepper, etc.), quality improver (carrageenan and Vc, etc.), colour-protecting agent, water-retaining agent and preservative, and adopting the processes of pickling, chopping (or emulsifying) and high-temp. cooking, etc. it features fine and smooth meat quality, fresh and tasty taste, convenient to carry, simple eating and long quality-keeping period.

As a processed food, the ham sausage is a bad product which is of great importance for ensuring the safety. Meat is easily rotten food, the biological reason of the rotten is the growth of bacteria, ham sausages contain various nutrients required by the growth of the bacteria, the ham sausages without preservative treatment are heaven of the bacteria, the majority of the bacteria can be removed through high-temperature disinfection, energy is required at an overhigh temperature, and a chemical weapon, namely a preservative, is used at the moment, so that the environment where the bacteria exist is greatly deteriorated through the preservative, and the quality guarantee period of the ham sausages is effectively prolonged. Preservatives kill bacteria and may also be potentially harmful to the human body in nature, which is also where people are most concerned with processing food. Food scientists are continually seeking preservatives that are effective in preventing bacterial growth and do not significantly harm the human body at the concentrations used. The preservative which has been used legally in ham sausages to date is nitrite (sodium nitrite). In addition, the nitrite put into the ham sausage can also be used as a color fixative of the meat product, the nitrite can react with myoglobin in the meat product to generate rosy nitrosomyoglobin, the color of the meat is enhanced, the meat is easy to be attracted by consumers, the nitrite can also enhance the flavor of the meat and the effect of a preservative, the clostridium botulinum is prevented from growing, and the shelf life of the meat product is prolonged.

The above background disclosure is only for the purpose of assisting understanding of the inventive concept and technical solutions of the present invention, and does not necessarily belong to the prior art of the present patent application, and should not be used for evaluating the novelty and inventive step of the present application in the case that there is no clear evidence that the above content is disclosed at the filing date of the present patent application.

However, when too much meat product containing nitrite is ingested by human body, acute poisoning may be caused, some cases of food poisoning are caused by too much nitrite in unqualified pickled vegetables, and nitrite is also considered as a carcinogenic factor in the traditional sense.

Disclosure of Invention

In view of the above, the present invention aims to provide a method for waking up intestine, which can obtain more excellent color development, flavor, taste and color after the intestine body without nitrite-containing substances or components capable of generating nitrite-containing substances is placed at the specific temperature and the specific relative humidity for waking up intestine for a specific time, can significantly inhibit the content of nitrite in long-term storage, prolongs the shelf life, and is beneficial to human health.

In order to achieve the above object, the present invention provides several technical solutions as follows.

[1] A method of proofing meat products comprising:

drying the meat product, and then standing for 72-96 h at the temperature of 10-18 ℃ and the relative humidity of 10-40%;

the meat product does not contain any nitrite-type substances or components capable of generating nitrite-type substances.

The inventor of the application unexpectedly finds that after meat products, particularly intestines, which are not added with nitrite substances or can generate components of the nitrite substances are dried and placed under specific temperature and specific relative humidity for waking the intestines for a certain time, compared with the process of adding the nitrite color fixative, after the intestine waking process, the color development of the intestines is better, the color of the intestines is bright red, the color is brighter, the flavor and the mouthfeel are better, the formability and the elasticity of the intestines are better, and the sausage meets the living habits and the mouthfeel requirements of modern people; in addition, the intestine waking process can inhibit the generation of nitrite and reduce the content of the nitrite, the content of the nitrite in the intestine can be controlled below 5ppm after long-term (more than one year) storage at normal temperature, low temperature (0-4 ℃) and refrigeration (-18 ℃), the content of microorganisms is low, the shelf life is long, and the economic benefit can be obviously improved.

In some preferred embodiments of the invention, the meat product includes, but is not limited to, cured meat products, marinated meat products, smoked, roasted meat products, fried meat, western ham products, meat sausage products, fermented meat products.

In other preferred embodiments of the present invention, the cured meat products include, but are not limited to, bacon, pressed salted duck, Chinese ham and sausage.

In still other preferred embodiments of the present invention, the meat sausages include ice sausages.

The temperature of the fermented meat product can be selected from the following intervals and any specific temperature value in any interval: 10 to 18 ℃, 10 to 17 ℃, 10 to 16 ℃, 10 to 15 ℃, 10 to 14 ℃, 10 to 13 ℃, 10 to 12 ℃, 10 to 11 ℃, 11 to 18 ℃, 11 to 17 ℃, 11 to 16 ℃, 11 to 15 ℃, 11 to 14 ℃, 11 to 13 ℃, 11 to 12 ℃, 12 to 18 ℃, 12 to 17 ℃, 12 to 16 ℃, 12 to 15 ℃, 12 to 14 ℃, 12 to 13 ℃, 13 to 18 ℃, 13 to 16 ℃, 13 to 15 ℃, 13 to 14 ℃, 14 to 18 ℃, 14 to 17 ℃, 14 to 16 ℃, 15 to 15 ℃, 15 to 18 ℃, 15 to 17 ℃, 15 to 18 ℃, 16 to 17 ℃ and 17 to 18 ℃.

The temperature of the fermented meat product can be selected from the following specific temperature values and any interval range between any specific temperature values: 10 ℃, 10.5 ℃, 11 ℃, 11.5 ℃, 12 ℃, 12.5 ℃, 13 ℃, 13.5 ℃, 14 ℃, 14.5 ℃, 15 ℃, 15.5 ℃, 16 ℃, 16.5 ℃, 17 ℃, 17.5 ℃ and 18 ℃.

The relative humidity of the fermented meat product can be selected from the following intervals and any specific relative humidity value in any interval: 10-40%, 10-38%, 10-36%, 10-34%, 10-32%, 10-30%, 10-28%, 10-26%, 10-24%, 10-22%, 10-20%, 10-18%, 10-16%, 10-14%, 10-12%, 12-40%, 12-38%, 12-36%, 12-34%, 12-32%, 12-30%, 12-28%, 12-26%, 12-24%, 12-22%, 12-20%, 12-18%, 12-16%, 12-14%, 14-40%, 14-38%, 14-36%, 14-34%, 14-32%, 14-30%, 14-28%, 14-26%, 14-24%, 14-22%, 14-20%, 14-18%, 14-16%, 16-40%, 16-38%, 16-36%, 16-34%, 16-32%, 16-30%, 16-28%, 16-26%, 16-24%, 16-22%, 10-20%, 14-18%, 14-16%, 16-40%, 16-36%, 16-34%, 16-32%, 16-30%, 16-26%, 16-24%, 16, 16-20%, 16-18%, 18-40%, 18-38%, 18-36%, 18-34%, 18-32%, 18-30%, 18-28%, 18-26%, 18-24%, 18-22%, 18-20%, 20-40%, 20-38%, 20-36%, 20-34%, 20-32%, 20-30%, 20-28%, 20-26%, 20-24%, 20-22%, 22-40%, 22-38%, 22-36%, 22-34%, 22-32%, 22-30%, 22-28%, 22-26%, 22-24%, 24-40%, 24-38%, 24-36%, 24-32%, 24-30%, 24-26%, 26-40%, 26-38%, 26-36%, 26-34%, 26-32%, 26-30%, 26-28%, 28-40%, 28-36%, 28-34%, 28-32%, 18-20%, 18-20%, 18-40%, 20-40%, 22-38-36%, 22-34%, 22-30, 28-30%, 30-40%, 30-38%, 30-36%, 30-34%, 30-32%, 32-40%, 32-38%, 32-36%, 32-34%, 34-40%, 34-38%, 34-36%, 36-40%, 36-38%, 38-40%.

The relative humidity of the fermented meat product can be selected from the following specific relative humidity values and any interval range between any specific relative humidity values: 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%.

The time for waking up the meat product can be selected from the following time intervals and any specific time value in any time interval: 72-96 h, 72-94 h, 72-92 h, 72-90 h, 72-88 h, 72-86 h, 72-84 h, 72-82 h, 72-80 h, 72-78 h, 72-76 h, 72-74 h, 74-96 h, 74-94 h, 74-92 h, 74-90 h, 74-88 h, 74-86 h, 74-84 h, 74-82 h, 74-80 h, 74-78 h, 74-76 h, 76-96 h, 76-94 h, 76-92 h, 76-90 h, 76-88 h, 76-86 h, 76-84 h, 76-82 h, 76-80 h, 76-78 h, 78-96 h, 78-94 h, 78-92 h, 78-90 h, 78-88 h, 78-86 h, 78-84 h, 78-82 h, 78-80 h, 80-80 h, 94-82 h, 94-80 h, 80-80 h, 94-82 h, 74-80 h, 74-82 h, 74-80 h, 82-92 h, 82-90 h, 82-88 h, 82-86 h, 82-84 h, 84-96 h, 84-94 h, 84-92 h, 84-90 h, 84-88 h, 84-86 h, 86-96 h, 86-94 h, 86-92 h, 86-90 h, 86-88 h, 88-96 h, 88-94 h, 88-92 h, 88-90 h, 90-96 h, 90-94 h, 90-92 h, 92-96 h, 92-94 h and 94-96 h.

The time for waking up the meat product can be selected from the following specific time values and any interval range between any specific time values: 72h, 72.5h, 73h, 73.5h, 74h, 74.5h, 75h, 75.5h, 76h, 76.5h, 77h, 77.5h, 78h, 78.5h, 79h, 79.5h, 80h, 80.5h, 81h, 81.5h, 82h, 82.5h, 83h, 83.5h, 84h, 84.5h, 85h, 85.5h, 86h, 86.5h, 87h, 87.5h, 88h, 88.5h, 89h, 89.5h, 90h, 90.5h, 91h, 91.5h, 92 h.

In some preferred embodiments of the invention, the temperature of the wakeful meat product is 10-15 ℃.

In other preferable embodiments of the invention, the temperature of the wakeful meat product is 10-12 ℃.

In some preferred embodiments of the invention, the relative humidity of the wakeful product is 12-35%.

In other preferred embodiments of the invention, the relative humidity of the wakeful product is 12-20%.

In some preferred embodiments of the invention, the meat leavening time is 78-90 hours.

In other preferable embodiments of the invention, the meat leavening time is 84-90 hours.

[2] Use of the method of any one of item [1] for preparing an intestine.

[3] Intestines characterized by

The preparation process of the sausage comprises a treatment process of waking the intestines by the meat waking method of any item [1 ];

and the preparation process of the sausage does not add any nitrite substances or components capable of generating nitrite substances.

In some preferred embodiments of the invention, the process of preparing the intestine comprises:

-preparing the intestine;

-performing a bowel relaxing treatment according to the method for relaxing meat product according to any of item [1 ];

-post-treatment;

the preparation process of the sausage does not add any nitrite substances or components capable of generating nitrite substances.

In the preparation process of the sausage, nitrite substances or components capable of generating the nitrite substances are not added, after the sausage body is placed under the specific temperature and the specific relative humidity of the invention for waking up the sausage for a specific time, compared with the process of adding the nitrite color fixative, the color development, flavor and taste are more excellent, the color of the sausage body is bright red, the color is bright, the formability and the elasticity of the sausage are better, the intestine waking process of the invention is also helpful to inhibit the generation of nitrite in the intestine body, reduce the content of nitrite, the method is beneficial to human health, meets the taste requirement and health index of modern people on meat products, can control the nitrite content of the sausage body to be below 5ppm after long-term (more than one year) storage at normal temperature, low temperature (0-4 ℃) and refrigeration (-18 ℃), has low microbial content and long shelf life, and obviously improves the economic benefit of the sausage.

In other preferred embodiments of the present invention, the process for preparing the intestine specifically comprises:

1) checking and accepting raw materials: the method comprises the steps that the acceptance requirements of the front leg meat, the back leg meat and the back fat of sausage raw materials meet requirements, and the acceptance requirements of other raw materials meet the relevant goods-feeding acceptance standards;

2) unfreezing: the frozen product raw material adopts natural thawing;

3) trimming: removing non-edible part of raw material;

4) mincing meat and dicing: mincing the front leg meat and the back leg meat by a meat mincer with double knives, wherein the discharge temperature is less than or equal to 6 ℃;

5) preparing materials: preparing ingredients;

6) mixing materials: placing the cut front leg meat, back leg meat and ingredients into a vacuum mixer, stirring at a low speed for 2min, adding the back fat, continuously stirring for 3-4 min, and taking out, wherein the out-of-machine temperature is less than or equal to 10 ℃;

7) pickling and turning over the vat: pickling for 48-96 h at the temperature of 0-4 ℃;

8) treating casings: soaking the sausage casing in warm water until no salt smell exists, and sleeving the sausage casing into a filling tube for later use;

9) performing clysis: filling with a fixed weight standard of 90 +/-130 g;

10) hanging a rod: the filled sausages are wound on a circular rod of a trolley to be hung, and the sausages are spaced by 1-2 cm;

11) drying: drying, moisture regaining and drying the sausage and the rack vehicle in sequence;

12) shearing sections: taking down the dried sausage after cooling, sequentially cutting off the connected sausage body at the kinking position of the sausage body, cutting off redundant casings at two ends of the sausage body, and quickly carrying out inner packaging on the cut sausage body;

13) packaging in an inner package;

14) gold probing: removing unqualified products from the sausage by a metal detector;

15) intestine clearing: carrying out intestine waking treatment by the meat waking method of any one of the items [1 ];

16) packaging;

17) and (4) checking: sampling and detecting according to GB 2730 sanitary Standard for pickled and cured meat products and issuing a product inspection report;

18) warehousing: the intestines were stored at-18 ℃.

In still other preferred embodiments of the present invention, in 1) the step of accepting raw materials during the preparation process of the sausage, the raw materials of the sausage, such as front leg meat, back leg meat and back fat, are required to have bright color of lean meat, white fat, no pig hair, no foreign matters and the like, and complete credentials.

In still other preferred embodiments of the present invention, in the step of 1) accepting raw materials in the preparation process of the sausage, the acceptance of other raw materials comprises: the inspection and acceptance of auxiliary materials, the inspection and acceptance of sausage casings, the inspection and acceptance of inner packing materials and the inspection and acceptance of outer packing materials are required to meet relevant incoming inspection and acceptance standards, and the certificates are complete.

In still other preferred embodiments of the present invention, in the step 2) of thawing in the preparation process of the sausage, the natural thawing conditions are that the temperature of the thawing chamber is less than or equal to 15 ℃, and the central temperature after thawing is controlled to be-2 to 2 ℃.

In still other preferred embodiments of the present invention, the step of 5) preparing in the process of preparing the sausage comprises, per 100 parts by weight of meat: 2-6 parts of salt, 3-5 parts of white granulated sugar, 0.01-0.02 part of transglutaminase, 0.01-0.02 part of D-sodium erythorbate, 0.005-0.008 part of L-sodium ascorbate, 3-6 parts of white spirit, 0.8-1.5 parts of monosodium glutamate and 0.8-2.0 parts of chicken powder.

In still other preferred embodiments of the present invention, in the step 6) of mixing in the sausage preparation process, the weight ratio of the front leg meat, the back leg meat and the back fat is 1: 0.3-3.0: 1.5-5.0.

In some preferred embodiments of the present invention, the step of drying 11) in the process of preparing the sausage specifically comprises:

a) drying: drying the sausage and the rack vehicle for 36-48 h at the temperature of 40-55 ℃;

b) moisture regaining: placing the dried sausage and the rack vehicle in a room with normal temperature heat dissipation for moisture regain for 3-6 h;

c) and (5) drying again: and drying the remoistened sausage and the rack vehicle at the temperature of 40-55 ℃ for 6-24 h.

The invention has the beneficial effects that:

1) under the condition that no nitrite substance or ingredient capable of generating the nitrite substance is added, after the meat product, particularly the sausage body is placed at the specific temperature and the specific relative humidity for waking up the intestine for the specific time, compared with the process of adding the nitrite color fixative, the method can obtain more excellent color development, flavor and taste, the sausage body is bright red in color, bright in color, and better in formability and elasticity of the sausage;

2) the intestine waking process is also beneficial to inhibiting the generation of nitrite in the intestine, reducing the content of the nitrite which is far lower than 30ppm specified by the state, is beneficial to the health of human bodies, and meets the requirements of modern people on the taste and the health of meat products;

3) after long-term (more than one year) storage at normal temperature, low temperature (0-4 ℃) and freezing (-18 ℃), the content of nitrite in the sausage can be controlled below 5ppm, the content of microorganisms is low, the shelf life is long, and the economic benefit of the sausage is obviously improved.

The invention adopts the technical scheme for achieving the purpose, makes up the defects of the prior art, and has reasonable design and convenient operation.

Drawings

The foregoing and/or other objects, features, advantages and embodiments of the invention will be more readily understood from the following description taken in conjunction with the accompanying drawings in which:

FIG. 1 is a schematic external view of a sausage (example 1) treated by a method of waking up the intestine according to the present invention;

FIG. 2 is a schematic external view of the intestine (example 1) treated with the waking up method of the present invention;

FIG. 3 is a schematic appearance of a sausage (example 6) not treated by the method of waking up the intestine according to the present invention;

FIG. 4 is a radar chart of sensory evaluation scores of intestines in examples 1 to 6 of the present invention;

FIG. 5 is a graphical representation of the TVB-N content of the intestine as a function of storage time in accordance with some embodiments of the present invention;

FIG. 6 is a graphical representation of the TBARS content of the gut bodies of some embodiments of the present invention as a function of storage time.

Detailed Description

Those skilled in the art can appropriately substitute and/or modify the process parameters to implement the present disclosure, but it is specifically noted that all similar substitutes and/or modifications will be apparent to those skilled in the art and are deemed to be included in the present invention. While the products and methods of making described herein have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the products and methods of making described herein may be made and utilized without departing from the spirit and scope of the invention.

Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The present invention uses the methods and materials described herein; other suitable methods and materials known in the art may be used. The materials, methods, and examples described herein are illustrative only and are not intended to be limiting. All publications, patent applications, patents, provisional applications, database entries, and other references mentioned herein, and the like, are incorporated by reference herein in their entirety. In case of conflict, the present specification, including definitions, will control.

All percentages, parts, ratios, etc., are by weight unless otherwise indicated; additional instructions, including but not limited to, "wt%" means weight percent, "mol%" means mole percent, "v%" means volume percent.

When an amount, concentration, or other value or parameter is given as either a range, preferred range or a list of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when a range of "1 to 5(1 to 5)" is described, the described range is understood to include ranges of "1 to 4(1 to 4)", "1 to 3(1 to 3)", "1 to 2(1 to 2) and 4 to 5(4 to 5)", "1 to 3(1 to 3) and 5", and the like. Where numerical ranges are described herein, unless otherwise stated, the ranges are intended to include the endpoints of the ranges, and all integers and fractions within the ranges.

When the term "about" is used to describe a numerical value or an end point value of a range, the disclosure should be understood to include the specific value or end point referred to.

Furthermore, "or" means "or" unless expressly indicated to the contrary, rather than "or" exclusively. For example, condition a "or" B "applies to any of the following conditions: a is true (or present) and B is false (or not present), a is false (or not present) and B is true (or present), and both a and B are true (or present).

In addition, the indefinite articles "a" and "an" preceding an element or component of the invention are intended to mean no limitation on the number of occurrences (i.e., occurrences) of the element or component. Thus, "a" or "an" should be understood to include one or at least one and the singular forms of an element or component also include the plural unless the singular is explicitly stated.

The materials, methods, and examples described herein are illustrative only and not intended to be limiting unless otherwise specified. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, suitable methods and materials are described herein.

The present invention is described in detail below.