阅读说明：本技术 一种功能性预制调理猪肉饼及其制备方法 (Functional prefabricated conditioning pork pie and preparation method thereof ) 是由 胥伟 贺文杰 王宏勋 雷飞飞 易阳 张燕鹏 于 2020-05-11 设计创作，主要内容包括：本发明属于肉制品生产加工技术领域,具体涉及一种功能性预制调理猪肉饼及其制备方法。该方法包括以下步骤：1)将去除结缔组织的新鲜猪腿肉和猪背镖制作成猪肉糜；2)制作混合调味料,混合调味料包括植物提取物和辅料,植物提取物包括牛至提取物、鼠尾草提取物、菱角壳提取物、芡实壳提取物和藕节提取物；3)将得到的混合调味料、水和得到的猪肉糜混合,得到调理猪肉；4)用得到的调理猪肉制作得到调理猪肉饼。本发明所提供的功能性预制调理猪肉饼具有强的抗氧化性；在不添加添加剂的情况下,就可以具有更长的货架期；贮藏期间持续具有更高、更有商业价值的感官品质；贮藏期间持续具更高、更有商业价值的理化品质。(The invention belongs to the technical field of meat product production and processing, and particularly relates to a functional prefabricated conditioning pork pie and a preparation method thereof. The method comprises the following steps: 1) preparing the fresh pork leg meat and the pork back dart with the connective tissue removed into pork paste; 2) preparing a mixed seasoning, wherein the mixed seasoning comprises plant extracts and auxiliary materials, and the plant extracts comprise an oregano extract, a sage extract, a water caltrop shell extract, a gorgon fruit shell extract and a lotus rhizome node extract; 3) mixing the obtained mixed flavoring, water and the obtained pork paste to obtain conditioned pork; 4) and preparing the prepared pork pie by using the prepared pork. The functional prefabricated conditioning pork pie provided by the invention has strong oxidation resistance; without the addition of additives, the product can have longer shelf life; higher, more commercially valuable sensory qualities continue to be available during storage; the storage period is continuously higher and has more commercially valuable physicochemical quality.)

1. A preparation method of functional prefabricated conditioning pork patties is characterized by comprising the following steps:

1) preparing the fresh pork leg meat and the pork back dart with the connective tissue removed into pork paste;

2) preparing a mixed seasoning, wherein the mixed seasoning comprises plant extracts and auxiliary materials, and the plant extracts comprise an origanum vulgaris extract, a salvia officinalis extract, a water caltrop shell extract, a gorgon euryale seed shell extract and a lotus rhizome node extract;

3) mixing the mixed seasoning obtained in the step 2), water and the pork paste obtained in the step 1) to obtain conditioned pork;

4) preparing the conditioned pork patties by using the conditioned pork obtained in the step 3).

2. The method of making a functional pre-prepared conditioned pork patty according to claim 1, wherein:

the preparation method of the lotus rhizome node extract comprises the following steps: crushing fresh cut lotus rhizome nodes, mixing with 60-80 wt% of edible alcohol according to the material-liquid ratio of 1 (8-12), performing ultrasonic extraction on the mixed solution at 50-60 ℃ for 1.5-2.5h, performing forced air drying at 45-55 ℃ until the weight is constant, and performing freeze drying to obtain the lotus rhizome node extract;

the preparation method of the water chestnut shell extract comprises the following steps: mixing the water chestnut shell powder with 60-80 wt% of edible alcohol according to the material-liquid ratio of 1 (8-12), then performing ultrasonic leaching on the mixed solution at 50-60 ℃ for 1.5-2.5h, then performing air drying at 45-55 ℃ until the weight is constant, and then performing freeze drying to obtain the water chestnut shell powder;

the preparation method of the gorgon fruit shell extract comprises the following steps: respectively mixing the gordon euryale seed shell powder with 60-80 wt% of edible alcohol according to the material-liquid ratio of 1 (8-12), then carrying out ultrasonic leaching on the mixed solution at 50-60 ℃ for 1.5-2.5h, and then carrying out vacuum freeze drying on the leaching solution to obtain the feed additive;

the preparation method of the origanum vulgare extract comprises the following steps: drying origanum vulgare, crushing, mixing the obtained powder with distilled water according to the material-liquid ratio of 1 (8-12), boiling the mixed solution for 2-3h at the temperature of 100 ℃, filtering, concentrating the boiled solution, and freeze-drying to obtain the origanum vulgare powder;

the preparation method of the sage extract comprises the following steps: oven drying herba Salvia officinalis, pulverizing, mixing with distilled water at a ratio of 1 (8-12) to obtain powder, decocting the mixture at 100 deg.C for 2-3 hr, filtering, concentrating, and freeze drying.

3. The method of preparing a functional pre-prepared conditioned pork patty according to claim 2, wherein:

the weight percentage of the origanum vulgaris extract to the pork paste is 0.08-0.11%;

the weight percentage of the sage extract to the pork paste is 0.07-0.10%;

the weight percentage of the water chestnut shell extract to the pork paste is 0.08-0.10%;

the weight percentage of the gorgon fruit shell extract to the pork paste is 0.08-0.10%;

the weight percentage of the lotus rhizome node extract to the pork paste is 0.11-0.13%.

4. The method of making a functional pre-prepared conditioned pork patty according to claim 1, wherein: the plant extract also comprises cinnamon extract and/or clove extract.

5. The method of making a functional pre-prepared conditioned pork patty according to claim 4, wherein:

the preparation method of the clove extract comprises the following steps: mixing flos Caryophylli powder with 60-80 wt% edible alcohol according to a material-liquid ratio of 1 (8-12), ultrasonic extracting the mixed solution at 55-65 deg.C for 1.5-2.5h, concentrating at 50-60 deg.C under reduced pressure, and vacuum freeze drying at 45-55 deg.C to constant weight to obtain the final product;

the preparation method of the cinnamon extract comprises the following steps: mixing cortex Cinnamomi Japonici powder with 60-80 wt% edible alcohol according to the ratio of material to liquid of 1 (8-12), ultrasonic extracting the mixture at 55-65 deg.C for 1.5-2.5h, concentrating at 50-60 deg.C under reduced pressure, and vacuum freeze drying at 45-55 deg.C to constant weight.

6. The method of making a functional pre-prepared conditioned pork patty according to claim 5, wherein:

the weight percentage of the clove extract to the pork paste is 0.07-0.10%;

the weight percentage of the cinnamon extract to the pork paste is 0.11-0.14%.

7. The method of making a functional pre-prepared conditioned pork patty according to claim 5, wherein: in the step 3), the dosage ratio of water to the pork paste is (1.8-2.2) mg: mL.

8. The method of preparing a functional pre-prepared conditioned pork patty according to any one of claims 1 to 7, wherein: the fresh pork leg meat in the step 1) is fresh pork back leg meat.

9. The method of claim 8, wherein the auxiliary materials comprise the following components in percentage by weight of the ground pork: 0.9 to 1.1 percent of white sugar, 1.3 to 1.5 percent of salt, 1.8 to 2.2 percent of cooking wine, 0.2 to 0.4 percent of compound phosphate, 0.1 to 0.3 percent of monosodium glutamate, 3.8 to 4.2 percent of starch, 0.4 to 0.6 percent of soy sauce, 0.5 to 0.7 percent of carrageenan, 0.09 to 0.11 percent of five spice powder, 0.5 to 0.7 percent of white pepper powder, 0.9 to 1.1 percent of oil consumption and 9 to 11 percent of ice water.

10. A functional pre-prepared conditioned pork patty prepared by the method of preparing a functional pre-conditioned pork patty according to any one of claims 1 to 9.

Technical Field

The invention belongs to the technical field of meat product production and processing, and particularly relates to a functional prefabricated conditioning pork pie and a preparation method thereof.

Background

Preparing a prepared pork pie: the prepared pork patties are meat products which are prepared by taking fresh pork leg meat as a main raw material, adding a proper amount of seasoning or auxiliary materials, processing the raw materials properly and then storing and transporting the processed raw materials at low temperature, can be directly eaten or can be eaten after thermal processing, and are well favored by consumers due to the characteristics of convenience in eating, balanced nutrition, safety, health and the like.

The processing industry of the prepared meat has the problems that: 1) the processing depth is not enough, the layers are few, the echelon appreciation can not be realized, and the requirement of consumers on finely divided products can not be met. The backward productivity is excessive, the advanced productivity is deficient, the quality of meat products is not uniform, the quality fidelity is difficult, and the standardization degree is low. 2) Consumers prefer "hard experience" but "science lacking in the selection of meat. The lack of a large database of meat products suitable for dietary patterns in China can not enable consumers to know the quality characteristics of various meat products, make clear the optimal processing and eating modes of various meat products, and can not guide consumers and specific groups to buy meat products with specific quality. 3) Meat processing lacks full-chain intelligent equipment, and the manual operation, semi-mechanization and mechanized production of meat processing generally exist in China, but intelligent equipment lacks, the efficiency is low, the cost is high, and the sanitary quality and the product quality are difficult to guarantee, so that the meat processing belongs to labor-intensive industry.

1. In the actual production process, the processing depth is insufficient, the layers are few, the echelon appreciation cannot be realized, and the requirement of consumers on finely divided products cannot be met. The backward productivity is excessive, the advanced productivity is deficient, the quality of meat products is not uniform, the quality fidelity is difficult, and the standardization degree is low. Aiming at the problems, the preparation method of the prepared and conditioned pork pie disclosed by the patent takes fresh pork as a main material, adds a specific functional plant extract quantitatively, finally stirs the mixture evenly and then forms the mixture, greatly improves the nutritional additional value of the raw material meat, and promotes the standardized production of the prepared and conditioned pork product.

2. At present, consumers prefer "hard experience" for the selection of meat, but "lack science". The lack of a large database of meat products suitable for dietary patterns in China can not enable consumers to know the quality characteristics of various meat products, make clear the optimal processing and eating modes of various meat products, and can not guide consumers and specific groups to buy meat products with specific quality. Aiming at the problems, fresh pork is used as a raw material, a functional prefabricated prepared pork pie is prepared, the types of prefabricated prepared pork products are enriched, the additional value of raw material meat is improved, consumers are helped to know the quality characteristics of the functional prefabricated prepared pork pie more specifically, and secondly, the optimal processing mode and the eating mode of the prefabricated prepared pork products are determined, and the consumers are helped to purchase required meat products accurately.

3. At present, full-chain intelligent equipment is lacked in domestic meat processing, manual operation, semi-mechanization and mechanical production of meat processing in China generally exist, but intelligent equipment is lacked, efficiency is low, cost is high, sanitary quality and product quality are difficult to guarantee, and the method belongs to labor-intensive industry. The functional pre-prepared conditioning pork patty preparation method developed by the patent can effectively improve the problems. Firstly, because the plant extract has biological effects of oxidation resistance, cancer resistance, bacteriostasis and the like, the product quality of the functional pre-prepared and conditioned pork pie developed by the patent during storage and processing can be better ensured. And moreover, compared with the traditional spice, the plant extract has a more obvious effect on the flavor and taste of the pork pie, so that the preparation process of the functional pre-prepared pork pie developed by the patent can save the cost. Finally, the quantitative addition mode of the plant extract is helpful to promote the standardization of meat processing and complete the transformation of the industry from labor-intensive to knowledge-intensive.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a functional prefabricated conditioning pork pie and a preparation method thereof.

The technical scheme provided by the invention is as follows:

a preparation method of functional prefabricated conditioning pork patties comprises the following steps:

1) preparing the fresh pork leg meat and the pork back dart with the connective tissue removed into pork paste;

2) preparing a mixed seasoning, wherein the mixed seasoning comprises plant extracts and auxiliary materials, and the plant extracts comprise an origanum vulgaris extract, a salvia officinalis extract, a water caltrop shell extract, a gorgon euryale seed shell extract and a lotus rhizome node extract;

3) mixing the mixed seasoning obtained in the step 2), water and the pork paste obtained in the step 1) to obtain conditioned pork;

4) preparing the conditioned pork patties by using the conditioned pork obtained in the step 3).

The product quality of the functional pre-prepared pork pie provided by the technical scheme during storage and processing can be better ensured.

In the technical scheme, compared with the traditional spice, the plant extract has more obvious effect on the flavor and taste of the pork pie, and the preparation process of the functional pre-prepared pork pie can save the cost.

In the technical scheme, the quantitative adding mode of the plant extract is helpful for promoting the standardization of meat processing and completing the transformation from labor-intensive to knowledge-intensive industry.

The inventor of the invention finds that after the oregano extract, the sage extract, the water chestnut shell extract, the gorgon fruit shell extract and the lotus node extract are compounded, compared with the addition of a single plant extract with the same total amount, the compounded plant extract can enable the prefabricated pork patties to have stronger oxidation resistance and bacterial inhibition, and the prefabricated pork patties added with the compounded plant extract have better sensory quality.

The concrete method of the compound performance test is as follows:

the pre-prepared pork patties added with plant extracts compounded by oregano extract, sage extract, water caltrop shell extract, gorgon euryale seed shell extract and lotus rhizome node extract are called a compound group, wherein the relative dosage ratio of the plant extracts is 1:1:1:1: 1.

The prepared pork patties respectively added with the five single plant extracts are collectively called as a single group;

wherein the total addition amount of the plant extracts in the compound group and each single group is the same, and the compound group and each single group are measured according to the following items:

(1) total colony count determination

The microorganism count was carried out by plate pour method according to GB 4789.2-2016 (determination of total number of colonies for food safety national standard food microbiology test). Standard indexes of sanitary quality evaluation are compared with the total colony number of the meat products and generally suggested standards: the fresh meat is less than 104/g, the sub-fresh meat is 104-106/g, and the deteriorated meat is more than 106/g.

(2) Determination of volatile basic Nitrogen (TVB-N value)

Referring to standard GB 5009.228-2016 (determination of volatile basic nitrogen in food), the determination method of volatile basic nitrogen (TVB-N value) is as follows: taking 2mg of meat samples of a compound group and a single group, adding distilled water with the mass of 10 times, homogenizing for two times continuously for 30s each time, finally filtering by using filter paper to obtain filtrate, and determining by adopting a semi-micro nitrogen determination method, wherein each group comprises three parallel samples.

TVB-N value reference Standard: the freshness evaluation limit value (TVB-N is less than or equal to 15mg/100g) of the volatile basic nitrogen index in GB 2707-2016 'fresh (frozen) livestock and poultry products' is used for judging the freshness of sample meat.

(3) Determination of peroxide number

Referring to the Caocauda et al method and with slight modification, 3g of the complex and single samples (recorded mass) were weighed, 30mL of chloroform-glacial acetic acid (2:3) mixed solution and 1mL of saturated KI solution were added, mixed and left to react in the dark for 5min, 50mL of deionized water and 1mL of starch indicator were added, and 0.01mol/LNa was used immediately₂S₂O₃Titrating the standard solution to light yellow, adding 1 drop of starch indicator, titrating until the blue color disappears, and recording the volume as V₁The same procedure was carried out with no sample added as a blank, and the volume is recorded as V₂The calculation formula is as follows:

POV value ═ V₁-V₂)×C/W×1000

V₁Consumption of Na by oil samples₂S₂O₃Volume of solution (mL);

V₂blank consuming Na₂S₂O₃Volume of solution (mL);

C——Na₂S₂O₃the molar concentration (mol/L) of the solution;

w-oil sample weight (g)

(4) Thiobabarbituric acid number (TBARS) determination

Referring to the method of Lin et al and modified, the specific operation is as follows: respectively weighing 10g of meat samples of a compound group and a single group, uniformly mixing with 50mL of 75g/L trichloroacetic acid (TCA) (containing 0.1% of ethylenediamine tetraacetic acid and 7.5% of trichloroacetic acid), shaking for 30min on a 70 ℃ water bath, filtering for 2 times by using double-layer filter paper while hot, taking 5mL of supernatant, adding 5mL of 0.02mol/L thiobarbituric acid (TBA) solution, carrying out 35min on a boiling water bath, taking out, cooling for 30min, adding isometric chloroform into 4mL of supernatant, centrifuging for 10min at 5500r/min, taking the supernatant, carrying out color comparison at 532nm, and calculating the thiobarbituric acid value (TBARS) according to the following formula:

TBARS/(mg/kg)＝A_532nm/m×9.48

in the formula: a532 nm is the absorbance of the solution; m is the sample mass/g; 9.48 is a constant.

(5) Determination of antioxidant Activity

Reference is made to Kobayashi Y et al with minor modifications:

a. sample pretreatment

Conditioning the pork patties: respectively weighing 10g of compound group and single group of conditioned pork patties, adding 100mL of distilled water into a beaker to homogenate for 1min, then centrifuging for 20min under the condition of 7000r/min, and taking supernatant for later use.

b.1, 1-Diphenyl-2-trinitrophenylhydrazine (DPPH) method for determining antioxidant activity

After the sample solution is diluted properly, 3mL of the sample solution is taken, 3mL of 0.2mmol/L DPPH solution is added into the sample solution, the sample solution is fully and uniformly mixed, the mixture is stored in the dark at room temperature for 30min, the absorbance is measured at 517nm, the measurement is carried out for 3 times in parallel, a curve is drawn, and methanol is used as a blank control. DPPH radical clearance is calculated as:

DPPH radical scavenging ratio (%)＝[1-(A_i-A_j)/A₀]×100％

In the formula, A₀-absorbance value at 517nm of a mixture of water and DPPH solution;

A_i-absorbance value at 517nm of a mixture of sample solution and DPPH solution;

A_j-absorbance value at 517nm of a mixture of sample solution and methanol.

c. Calculation of half inhibition ratio (IC50)

The concentration of the sample is used as an abscissa to plot the radical clearance, linear fitting is carried out, and an IC50 value is calculated, wherein an IC50 value is the concentration of the antioxidant required when the DPPH clearance is 50%.

6) Sensory Scoring determination

And evaluating the sensory quality of the prepared and conditioned pork patties by referring to a nine-point evaluation method of williams, wherein the sensory quality evaluation items comprise tenderness, flavor, juiciness and color, the sensory quality of the prepared and conditioned pork patties is graded according to five grades of 0-4, 4-8, 8-12, 12-16 and 16-20, and the sensory quality grading result is the sum of the tenderness, the flavor, the juiciness and the color grading. A sensory panel consisted of 5 assessors.

The following conclusions can be drawn by carrying out the above tests: compared with the addition of a single plant extract with the same total amount, the compounded plant extract can enable the prefabricated pork patty to have stronger oxidation resistance and bacterial inhibition, and the prefabricated pork patty added with the compounded plant extract has better sensory quality.

The same results were obtained by reproducing the above test.

Specifically, the preparation method of the lotus rhizome node extract comprises the following steps: crushing fresh cut lotus rhizome nodes, mixing with 60-80 wt% of edible alcohol according to the material-liquid ratio of 1 (8-12), performing ultrasonic extraction on the mixed solution at 50-60 ℃ for 1.5-2.5h, performing forced air drying at 45-55 ℃ until the weight is constant, and performing freeze drying to obtain the lotus rhizome node.

The technical scheme can fully extract active substances in lotus rhizome nodes, wherein the active substances comprise lotus rhizome polyphenol which can be synergized with other extracts.

Specifically, the weight percentage of the lotus rhizome node extract to the pork paste is 0.11-0.13%.

The amount of the additive is determined based on the sensory quality and functional characteristics of the pork patty, and an excessively high amount of the additive causes a decrease in the taste and an increase in the unpleasant taste of meat, while an excessively low amount of the additive causes a decrease in the functional characteristics of the pre-formed pork patty.

Specifically, the preparation method of the water chestnut shell extract comprises the following steps: mixing the water chestnut shell powder with 60-80 wt% of edible alcohol according to the material-liquid ratio of 1 (8-12), then performing ultrasonic leaching on the mixed solution at 50-60 ℃ for 1.5-2.5h, then performing air drying at 45-55 ℃ until the weight is constant, and then performing freeze drying to obtain the water chestnut shell powder.

The technical scheme can fully extract active substances in the water chestnut shells, wherein the active substances comprise water chestnut shell flavone which can be synergized with other extracts.

Specifically, the weight percentage of the water chestnut shell extract to the pork paste is 0.08-0.10%.

Specifically, the preparation method of the gorgon fruit shell extract comprises the following steps: mixing the powder of the gordon euryale seed shell powder with 60-80 wt% of edible alcohol according to the material-liquid ratio of 1 (8-12), carrying out ultrasonic leaching on the mixed solution at 50-60 ℃ for 1.5-2.5h, and carrying out vacuum freeze drying on the leaching solution to obtain the feed additive.

The technical scheme can fully extract active substances in the gorgon fruit shell, wherein the active substances comprise gorgon fruit flavone which can be synergized with other extracts.

Specifically, the weight percentage of the gorgon fruit shell extract to the pork paste is 0.08-0.10%.

Specifically, the preparation method of the origanum vulgaris extract comprises the following steps of: drying origanum vulgare, pulverizing, mixing the obtained powder with distilled water according to the material-liquid ratio of 1 (8-12), decocting the mixed solution with water at 100 deg.C for 2-3h, filtering the decoction, concentrating, and freeze-drying to obtain the final product.

The technical scheme can fully extract active substances in the oregano grass, wherein the active substances comprise oregano flavonoids which can be synergized with other extracts.

Specifically, the weight percentage of the oregano extract to the pork paste is 0.08-0.11%.

Specifically, the preparation method of the sage extract comprises the following steps: oven drying herba Salvia officinalis, pulverizing, mixing the powder with distilled water at a ratio of 1 (8-12) to liquid, decocting the mixed solution with 100 deg.C water for 2-3 hr, filtering the decoction, concentrating, and freeze drying.

The technical scheme can fully extract active substances in the salvia, wherein the active substances comprise the salvia flavone which can be synergized with other extracts.

Specifically, the weight percentage of the sage extract to the pork paste is 0.07-0.10%.

Further, the plant extract also comprises a cinnamon extract and/or a clove extract.

The inventor finds that the extract can play a role of a flavoring, and can also play a synergistic role in resisting oxidation and bacteria with an origanum vulgaris extract, a salvia officinalis extract, a water caltrop shell extract, a gorgon fruit shell extract and a lotus node extract.

Specifically, the preparation method of the clove extract comprises the following steps: mixing flos Caryophylli powder with 60-80 wt% edible alcohol according to the material-liquid ratio of 1 (8-12), ultrasonic extracting the mixed solution at 55-65 deg.C for 1.5-2.5h, concentrating at 50-60 deg.C under reduced pressure, and vacuum freeze drying at 45-55 deg.C to constant weight.

The technical scheme can fully extract active substances in the clove, wherein the active substances comprise clove polyphenol which can be synergized with the five extracts.

Specifically, the weight percentage of the clove extract to the pork paste is 0.07-0.10%.

Specifically, the preparation method of the cinnamon extract comprises the following steps: mixing cortex Cinnamomi Japonici powder with 60-80 wt% edible alcohol according to the ratio of material to liquid of 1 (8-12), ultrasonic extracting the mixture at 55-65 deg.C for 1.5-2.5h, concentrating at 50-60 deg.C under reduced pressure, and vacuum freeze drying at 45-55 deg.C to constant weight.

The technical scheme can fully extract active substances in the cassia bark, wherein the active substances comprise the cassia bark polyphenol and the cassia bark brass which can be synergized with the five extracts.

Specifically, the weight percentage of the cinnamon extract to the pork paste is 0.11-0.14%.

Specifically, in the step 3), the feed-liquid ratio of water to the minced pork is (1.8-2.2) mg: and (mL).

Specifically, the fresh pork leg meat in the step 1) is fresh pork back leg meat.

Specifically, the auxiliary materials comprise the following components in percentage by weight with the pork paste: 0.9 to 1.1 percent of white sugar, 1.3 to 1.5 percent of salt, 1.8 to 2.2 percent of cooking wine, 0.2 to 0.4 percent of compound phosphate, 0.1 to 0.3 percent of monosodium glutamate, 3.8 to 4.2 percent of starch, 0.4 to 0.6 percent of soy sauce, 0.5 to 0.7 percent of carrageenan, 0.09 to 0.11 percent of five spice powder, 0.5 to 0.7 percent of white pepper powder, 0.9 to 1.1 percent of oil consumption and 9 to 11 percent of ice water.

The single meat pie is put into a polypropylene tray, vacuum-packed and stored in a refrigerator at (4 +/-1) DEG C, so that excellent storage life can be obtained.

The invention also provides the functional prefabricated conditioning pork pie prepared by the preparation method of the functional prefabricated conditioning pork pie.

Specifically, the specification of the functional pre-prepared and conditioned pork patty can be set to 8cm in diameter and 1cm in thickness.

The functional prefabricated conditioning pork pie provided by the invention has strong oxidation resistance; without the addition of additives, the product can have longer shelf life; higher, more commercially valuable sensory qualities continue to be available during storage; the storage period is continuously higher and has more commercially valuable physicochemical quality.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.

The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.