阅读说明：本技术 一种水产产品的先进设备加工方法 (Advanced equipment processing method of aquatic product ) 是由 谢佳豪 于 2021-06-15 设计创作，主要内容包括：本发明公开了一种水产产品的先进设备加工方法,包括步骤：步骤1、预处理：将新鲜鱼放置于碎冰中冻死,然后进行去表皮和摘除不必要的内脏,取鱼肉,并用水进行冲洗,待用；步骤2、烘焙除菌：将步骤1中进行烘焙处理,减少鱼肉含有的水分子,待用；步骤3、保鲜处理：将烘干后的鱼肉放置于保鲜液中浸泡,浸泡时间为25-35min等。本发明能够有效的延缓水产品的腐败,能够贮藏更久的时间。(The invention discloses an advanced equipment processing method of aquatic products, which comprises the following steps: step 1, pretreatment: putting fresh fish in crushed ice to be frozen, then removing the skin and unnecessary internal organs, taking fish meat, and washing with water for later use; step 2, baking and sterilizing: baking the fish meat in the step 1 to reduce water molecules contained in the fish meat for later use; step 3, fresh-keeping treatment: and (3) soaking the dried fish in the fresh-keeping liquid for 25-35min and the like. The invention can effectively delay the putrefaction of aquatic products and can be stored for a longer time.)

1. An advanced equipment processing method of aquatic products, which is characterized by comprising the following steps:

step 1, pretreatment: putting fresh fish in crushed ice to be frozen, then removing the skin and unnecessary internal organs, taking fish meat, and washing with water for later use;

step 2, baking and sterilizing: baking the fish meat in the step 1 to reduce water molecules contained in the fish meat for later use;

step 3, fresh-keeping treatment: soaking the dried fish in fresh-keeping liquid for 25-35 min;

and 4, ultraviolet sterilization: draining the fish meat soaked in the step (3), and performing ultraviolet sterilization on the fish meat;

and 5, vacuum packaging: placing the fish meat subjected to ultraviolet sterilization into a sealing bag, and vacuumizing the sealing bag by a vacuumizing machine;

step 6, freezing and storing: and (4) placing the packaged fish meat in a refrigerated cabinet for storage.

2. The advanced equipment processing method of an aquatic product according to claim 1, wherein the step 1 is specifically that fresh fish is frozen, rinsed with clear water and subjected to ultrasonic vibration treatment, the head, tail and viscera are removed, the skin and fins of the fish are scraped, the fish is cut into two halves along the ridge line, the backbone is taken out, brown meat, blood and other dirt are removed, the surface is repaired, then the fish is washed by flowing water, the black membrane, blood dirt and viscera residues in the abdominal cavity are cleaned, and the fish is prepared after the fish is cleaned.

3. An advanced equipment processing method of aquatic products according to claim 1 or 2, wherein the fresh fish is frozen in the crushed ice in step 1, and is washed and thawed by flowing water at 15-25 ℃ from front to back and from left to right at multiple angles, and then processed in the next step.

4. An advanced equipment processing method of aquatic products according to claim 3, wherein in step 2, the baking temperature is 20-24 ℃.

5. The advanced equipment processing method of an aquatic product according to any one of claims 1, 2 or 4, wherein the preparation method of the fresh-keeping liquid in step 3 comprises accurately weighing 4-6 parts by weight of sodium ascorbate, 5-8 parts by weight of konjac polysaccharide, 7-10 parts by weight of perilla extract, 3-6 parts by weight of propolis, 6-8 parts by weight of chitosan, 2-4 parts by weight of tea polyphenol, 1.8-2.3 parts by weight of nisin, 1.4-2.0 parts by weight of sodium hexametaphosphate, 1.2-1.6 parts by weight of sodium pyrophosphate, 1.5-2.0 parts by weight of tryptophan, 1.8-2.5 parts by weight of leucine and 65-90 parts by weight of deionized water, and then mixing and stirring the above raw materials uniformly to obtain a finished product of the fresh-keeping liquid.

6. An advanced equipment processing method of aquatic products according to any one of claims 1, 2 or 4, wherein in step 4, the ultraviolet ray is 15W ultraviolet lamp, and the 20W ultraviolet lamp is 15-20cm away from the fish meat, and the irradiation time is 2-3min, during which the fish meat is turned over at least once.

7. An advanced equipment processing method of aquatic products according to any one of claims 1, 2 or 4, wherein in step 6, the temperature of the refrigerated cabinet is-5 to-2 ℃.

Technical Field

The invention relates to an aquatic product processing technology, in particular to an advanced equipment processing method of an aquatic product.

Background

The aquatic product is the general term of aquatic animal and plant products and processed products thereof produced in the marine and fresh water fishery industries, and comprises the following components: (1) fishing and culturing the produced fresh and alive fish, shrimp, crab, shellfish, algae, beast, etc.; (2) the processed product is frozen, pickled, dried, smoked, cooked, canned and comprehensively utilized. The aquatic food has rich nutrition and different flavors. Fish meal, concentrated fish juice and the like prepared from low-value fishes and processing wastes and the like are important protein feeds. The protein aquatic product made of aquatic animal and plant, such as oil, glue, vitamins, hormone and other products, is a chemical and medical product with multiple uses.

When existing fish and aquatic products are stored, killed fish is generally directly placed in a freezer for low-temperature storage, so that bacteria can be inactivated at low temperature, residual bacteria are easy to be in the fish, and freshness of the fish is greatly reduced by direct freezing, so that an aquatic product processing method is provided.

Disclosure of Invention

The invention aims to provide an advanced equipment processing method of aquatic products, which aims to solve the problem of low sensitivity of the existing iodine ion determination method.

The invention provides an advanced equipment processing method of aquatic products, which comprises the following steps:

step 1, pretreatment: putting fresh fish in crushed ice to be frozen, then removing the skin and unnecessary internal organs, taking fish meat, and washing with water for later use;

step 2, baking and sterilizing: baking the fish meat in the step 1 to reduce water molecules contained in the fish meat for later use;

step 3, fresh-keeping treatment: soaking the dried fish in fresh-keeping liquid for 25-35 min;

and 4, ultraviolet sterilization: draining the fish meat soaked in the step (3), and performing ultraviolet sterilization on the fish meat;

and 5, vacuum packaging: placing the fish meat subjected to ultraviolet sterilization into a sealing bag, and vacuumizing the sealing bag by a vacuumizing machine;

step 6, freezing and storing: and (4) placing the packaged fish meat in a refrigerated cabinet for storage.

Preferably, the step 1 is to freeze the fresh fish, rinse the fish with clean water, perform ultrasonic oscillation treatment, remove heads, tails and internal organs, scrape fish skin and fins, cut the fish into two halves along a ridge line, take out spines, remove brown meat, blood and other dirt, repair the surface, wash the fish with flowing water, clean the black membrane, blood dirt and internal organ residue in the abdominal cavity, and prepare the fish after the fish is cleaned.

Preferably, after the fresh fish is frozen in the crushed ice in the step 1, the fresh fish is washed and thawed by running water at the temperature of 15-25 ℃ in a front-back and left-right multi-angle manner, and then the next step of treatment is carried out.

Preferably, the baking temperature is 20-24 ℃.

Preferably, the preparation method of the preservative solution in the step 3 comprises the steps of accurately weighing 4-6 parts by weight of sodium ascorbate, 5-8 parts by weight of konjac polysaccharide, 7-10 parts by weight of perilla extract, 3-6 parts by weight of propolis, 6-8 parts by weight of chitosan, 2-4 parts by weight of tea polyphenol, 1.8-2.3 parts by weight of nisin, 1.4-2.0 parts by weight of sodium hexametaphosphate, 1.2-1.6 parts by weight of sodium pyrophosphate, 1.5-2.0 parts by weight of tryptophan, 1.8-2.5 parts by weight of leucine and 65-90 parts by weight of deionized water, and then mixing and stirring the above raw materials uniformly to obtain a finished product of the preservative solution.

Preferably, in step 4, the ultraviolet light is a 15W ultraviolet lamp, the distance between the 20W ultraviolet lamp and the fish meat is 15-20cm, the irradiation time is 2-3min, and the fish meat is turned at least once.

Preferably, in step 6, the temperature of the refrigerated cabinet is minus 5 to minus plus 2 ℃.

The principle of the invention is as follows:

the water washing and ultrasonic vibration treatment are matched, so that dirt on the surfaces of the aquatic products or dead angles which are difficult to clean can be effectively cleaned, the cleaning effect of the aquatic products is improved, and in addition, the clear water can be fully contacted with the surfaces of the aquatic products under the matching action of the ultrasonic vibration treatment, the sterilization effect on the aquatic products is improved, and the sanitation and safety of the aquatic products are ensured; the method has the advantages that the fish can be better stored after being processed, bacteria are not easy to breed during storage, high freshness can be preserved, the operation is simple and convenient, the method can be suitable for storage of various aquatic products, and the practicability is higher.

Detailed Description

The following is further detailed by the specific embodiments:

the first embodiment is as follows:

the invention provides an advanced equipment processing method of aquatic products, which comprises the following steps:

step 1, pretreatment: putting fresh fish in crushed ice to be frozen, then removing the skin and unnecessary internal organs, taking fish meat, and washing with water for later use; specifically be freeze the back with clear water rinsing and carry out the ultrasonic vibration processing with fresh fish, and remove the head, tail and viscera, strike off fish skin and fin, cut open the fish into two halves along the ridge line, take out the backbone, get rid of brown meat again, blood and other filths, and repair the surface, wash with flowing water after that, wash the black membrane in the washing abdominal cavity, bloodiness and viscera remain, make the flesh of fish after the sanitization, the water washing cooperation ultrasonic vibration processing can not only be effectively with the foul sanitization at aquatic products surface or the difficult dead angle position of clearing up, the cleaning performance of aquatic products has been improved, furthermore, clear water can fully contact with the surface of aquatic products under the mating action of ultrasonic vibration processing, the bactericidal effect to aquatic products has been improved, the health and the safety of aquatic products have been guaranteed. After freezing the fresh fish in the crushed ice, washing and unfreezing the fresh fish in front, back, left and right directions at multiple angles by using running water at the temperature of 15 ℃, and then carrying out the next step of treatment; the running water of multi-angle is washed, not only unfreezes faster, more even but also can clean the flesh of fish, has kept the whole taste of flesh of fish unanimous.

Step 2, baking and sterilizing: baking the fish meat in the step 1 to reduce water molecules contained in the fish meat for later use, wherein the baking temperature is 20-24 ℃; by baking the treated fish meat of the aquatic product, water molecules in the fish meat are reduced, the reduction of water content can effectively inhibit the growth and reproduction of bacteria and has a great inhibition effect on the activity of enzyme, so that the putrefaction of the fish meat can be effectively delayed by reducing the water content in the aquatic product, and the fish meat can be stored for a longer time;

step 3, fresh-keeping treatment: soaking the dried fish in a fresh-keeping solution for 25 min; after baking, the freshness of the fish meat is further kept by the fresh-keeping liquid, so that the freshness of the fish meat is kept more durable, and the taste is better when the fish meat is eaten after long-time storage; the preparation method of the fresh-keeping liquid comprises the steps of accurately weighing 4 parts of sodium ascorbate, 5 parts of konjac polysaccharide, 7 parts of purple perilla extract, 3 parts of propolis, 6 parts of chitosan, 2 parts of tea polyphenol, 1.8 parts of nisin, 1.4 parts of sodium hexametaphosphate, 1.2 parts of sodium pyrophosphate, 1.5 parts of tryptophan, 1.8 parts of leucine and 65 parts of deionized water according to weight components, and then mixing and stirring the raw materials uniformly to obtain a finished product of the fresh-keeping liquid. Aquatic products are soaked in the preservative solution prepared by the invention and then are quickly placed in a low-temperature environment with the temperature of-18 ℃, so that a thin layer of preservative solution ice film is formed on the surfaces of the aquatic products under the low-temperature condition. The sodium ascorbate, the konjac polysaccharides and the tea polyphenol in the ice film of the preservative solution can effectively inhibit the oxidation rate of the water product, and ensure the appearance and color of the water product. In addition, the purple perilla extract, the propolis, the chitosan and the nisin are used in a matching way, so that the fresh-keeping liquid has good bactericidal performance, the rate of aquatic product putrefaction is reduced, and the quality guarantee period of the aquatic product is prolonged. The sodium ascorbate, the sodium metaphosphate, the sodium pyrophosphate, the tryptophan and the leucine are mutually cooperated, so that the prepared fresh-keeping liquid has a good fresh-keeping function, the meat quality and the taste of the aquatic products soaked in the fresh-keeping liquid can be kept in a fresh, tender and elastic state for a long time in the storage process, and the delicious taste of the meat quality of the aquatic products is ensured.

And 4, ultraviolet sterilization: draining the fish meat soaked in the step (3), and performing ultraviolet sterilization on the fish meat; further carrying out secondary inactivation treatment on the bacteria through ultraviolet rays, so that the bacteria survive and can not be bred any more; the ultraviolet ray is a 15W ultraviolet lamp, the distance between the 20W ultraviolet lamp and the fish meat is 15cm, the irradiation time is 2min, and the fish meat is turned over at least once during the irradiation time; carry out germicidal treatment to the aquatic products surface through ultraviolet irradiation, reduced the bacterial quantity on aquatic products surface effectively, reduced breeding of bacterium, also prolonged its shelf life when having guaranteed the health of aquatic products, adopt the ultraviolet lamp of less power plus suitable irradiation distance, time simultaneously, can guarantee again that flesh of fish self protein can not take place the protein denaturation because of ultraviolet lamp shines excessively on the basis of guaranteeing irradiation strength, effective sterilization, influence edible taste.

And 5, vacuum packaging: placing the fish meat subjected to ultraviolet sterilization into a sealing bag, and vacuumizing the sealing bag by a vacuumizing machine;

step 6, freezing and storing: placing the packaged fish meat in a refrigerated cabinet for storage; and then vacuum packaging is carried out on the mixture, and the temperature of the refrigerated cabinet is minus 5 to minus plus 2 ℃. The fish meat preservation method has the advantages that the fish meat can be better preserved after being processed by the method, bacteria are not easy to breed during storage, high freshness can be preserved, the operation is simple and convenient, the fish meat preservation method is suitable for storage of various aquatic products, and the practicability is higher.

Example two, step 1, pretreatment: putting fresh fish in crushed ice to be frozen, then removing the skin and unnecessary internal organs, taking fish meat, and washing with water for later use; specifically be freeze the back with clear water rinsing and carry out the ultrasonic vibration processing with fresh fish, and remove the head, tail and viscera, strike off fish skin and fin, cut open the fish into two halves along the ridge line, take out the backbone, get rid of brown meat again, blood and other filths, and repair the surface, wash with flowing water after that, wash the black membrane in the washing abdominal cavity, bloodiness and viscera remain, make the flesh of fish after the sanitization, the water washing cooperation ultrasonic vibration processing can not only be effectively with the foul sanitization at aquatic products surface or the difficult dead angle position of clearing up, the cleaning performance of aquatic products has been improved, furthermore, clear water can fully contact with the surface of aquatic products under the mating action of ultrasonic vibration processing, the bactericidal effect to aquatic products has been improved, the health and the safety of aquatic products have been guaranteed. Freezing fresh fish in crushed ice, washing and unfreezing the fresh fish in front, back, left and right directions at multiple angles by using running water at the temperature of 20 ℃, and then carrying out the next step of treatment; the running water of multi-angle is washed, not only unfreezes faster, more even but also can clean the flesh of fish, has kept the whole taste of flesh of fish unanimous.

Step 2, baking and sterilizing: baking the fish meat in the step 1 to reduce water molecules contained in the fish meat for later use, wherein the baking temperature is 22 ℃; by baking the treated fish meat of the aquatic product, water molecules in the fish meat are reduced, the reduction of water content can effectively inhibit the growth and reproduction of bacteria and has a great inhibition effect on the activity of enzyme, so that the putrefaction of the fish meat can be effectively delayed by reducing the water content in the aquatic product, and the fish meat can be stored for a longer time;

step 3, fresh-keeping treatment: soaking the dried fish in a fresh-keeping solution for 30 min; after baking, the freshness of the fish meat is further kept by the fresh-keeping liquid, so that the freshness of the fish meat is kept more durable, and the taste is better when the fish meat is eaten after long-time storage; the preparation method of the fresh-keeping liquid comprises the steps of accurately weighing 5 parts of sodium ascorbate, 7 parts of konjac polysaccharide, 8 parts of perilla extract, 5 parts of propolis, 7 parts of chitosan, 3 parts of tea polyphenol, 2 parts of nisin, 1.6 parts of sodium hexametaphosphate, 1.5 parts of sodium pyrophosphate, 1.8 parts of tryptophan, 2 parts of leucine and 80 parts of deionized water according to weight components, and then mixing and stirring the raw materials uniformly to obtain a finished product of the fresh-keeping liquid. Aquatic products are soaked in the preservative solution prepared by the invention and then are quickly placed in a low-temperature environment with the temperature of-12 ℃, so that a thin layer of preservative solution ice film is formed on the surfaces of the aquatic products under the low-temperature condition. The sodium ascorbate, the konjac polysaccharides and the tea polyphenol in the ice film of the preservative solution can effectively inhibit the oxidation rate of the water product, and ensure the appearance and color of the water product. In addition, the purple perilla extract, the propolis, the chitosan and the nisin are used in a matching way, so that the fresh-keeping liquid has good bactericidal performance, the rate of aquatic product putrefaction is reduced, and the quality guarantee period of the aquatic product is prolonged. The sodium ascorbate, the sodium metaphosphate, the sodium pyrophosphate, the tryptophan and the leucine are mutually cooperated, so that the prepared fresh-keeping liquid has a good fresh-keeping function, the meat quality and the taste of the aquatic products soaked in the fresh-keeping liquid can be kept in a fresh, tender and elastic state for a long time in the storage process, and the delicious taste of the meat quality of the aquatic products is ensured.

And 4, ultraviolet sterilization: draining the fish meat soaked in the step (3), and performing ultraviolet sterilization on the fish meat; further carrying out secondary inactivation treatment on the bacteria through ultraviolet rays, so that the bacteria survive and can not be bred any more; the ultraviolet ray is a 15W ultraviolet lamp, the distance between the 20W ultraviolet lamp and the fish meat is 20cm, the irradiation time is 3min, and the fish meat is turned over at least once during the irradiation; carry out germicidal treatment to the aquatic products surface through ultraviolet irradiation, reduced the bacterial quantity on aquatic products surface effectively, reduced breeding of bacterium, also prolonged its shelf life when having guaranteed the health of aquatic products, adopt the ultraviolet lamp of less power plus suitable irradiation distance, time simultaneously, can guarantee again that flesh of fish self protein can not take place the protein denaturation because of ultraviolet lamp shines excessively on the basis of guaranteeing irradiation strength, effective sterilization, influence edible taste.

And 5, vacuum packaging: placing the fish meat subjected to ultraviolet sterilization into a sealing bag, and vacuumizing the sealing bag by a vacuumizing machine;

step 6, freezing and storing: placing the packaged fish meat in a refrigerated cabinet for storage; and then vacuum packaging is carried out on the mixture, and the temperature of the refrigerated cabinet is minus 5 to minus plus 2 ℃. The fish meat preservation method has the advantages that the fish meat can be better preserved after being processed by the method, bacteria are not easy to breed during storage, high freshness can be preserved, the operation is simple and convenient, the fish meat preservation method is suitable for storage of various aquatic products, and the practicability is higher.

Example three, step 1, pretreatment: putting fresh fish in crushed ice to be frozen, then removing the skin and unnecessary internal organs, taking fish meat, and washing with water for later use; specifically be freeze the back with clear water rinsing and carry out the ultrasonic vibration processing with fresh fish, and remove the head, tail and viscera, strike off fish skin and fin, cut open the fish into two halves along the ridge line, take out the backbone, get rid of brown meat again, blood and other filths, and repair the surface, wash with flowing water after that, wash the black membrane in the washing abdominal cavity, bloodiness and viscera remain, make the flesh of fish after the sanitization, the water washing cooperation ultrasonic vibration processing can not only be effectively with the foul sanitization at aquatic products surface or the difficult dead angle position of clearing up, the cleaning performance of aquatic products has been improved, furthermore, clear water can fully contact with the surface of aquatic products under the mating action of ultrasonic vibration processing, the bactericidal effect to aquatic products has been improved, the health and the safety of aquatic products have been guaranteed. Freezing fresh fish in crushed ice, washing and unfreezing the fresh fish in front, back, left and right directions at multiple angles by using running water at the temperature of 25 ℃, and then carrying out the next step of treatment; the running water of multi-angle is washed, not only unfreezes faster, more even but also can clean the flesh of fish, has kept the whole taste of flesh of fish unanimous.

Step 2, baking and sterilizing: baking the fish meat in the step 1 to reduce water molecules contained in the fish meat for later use, wherein the baking temperature is 24 ℃; by baking the treated fish meat of the aquatic product, water molecules in the fish meat are reduced, the reduction of water content can effectively inhibit the growth and reproduction of bacteria and has a great inhibition effect on the activity of enzyme, so that the putrefaction of the fish meat can be effectively delayed by reducing the water content in the aquatic product, and the fish meat can be stored for a longer time;

step 3, fresh-keeping treatment: soaking the dried fish in a fresh-keeping solution for 35 min; after baking, the freshness of the fish meat is further kept by the fresh-keeping liquid, so that the freshness of the fish meat is kept more durable, and the taste is better when the fish meat is eaten after long-time storage; the preparation method of the fresh-keeping liquid comprises the steps of accurately weighing 6 parts of sodium ascorbate, 8 parts of konjac polysaccharide, 10 parts of purple perilla extract, 6 parts of propolis, 8 parts of chitosan, 4 parts of tea polyphenol, 2.3 parts of nisin, 2.0 parts of sodium hexametaphosphate, 1.6 parts of sodium pyrophosphate, 2.0 parts of tryptophan, 2.5 parts of leucine and 90 parts of deionized water according to weight components, and then mixing and stirring the raw materials uniformly to obtain a finished product of the fresh-keeping liquid. Aquatic products are soaked in the preservative solution prepared by the invention and then are quickly placed in a low-temperature environment with the temperature of-12 ℃, so that a thin layer of preservative solution ice film is formed on the surfaces of the aquatic products under the low-temperature condition. The sodium ascorbate, the konjac polysaccharides and the tea polyphenol in the ice film of the preservative solution can effectively inhibit the oxidation rate of the water product, and ensure the appearance and color of the water product. In addition, the purple perilla extract, the propolis, the chitosan and the nisin are used in a matching way, so that the fresh-keeping liquid has good bactericidal performance, the rate of aquatic product putrefaction is reduced, and the quality guarantee period of the aquatic product is prolonged. The sodium ascorbate, the sodium metaphosphate, the sodium pyrophosphate, the tryptophan and the leucine are mutually cooperated, so that the prepared fresh-keeping liquid has a good fresh-keeping function, the meat quality and the taste of the aquatic products soaked in the fresh-keeping liquid can be kept in a fresh, tender and elastic state for a long time in the storage process, and the delicious taste of the meat quality of the aquatic products is ensured.

And 4, ultraviolet sterilization: draining the fish meat soaked in the step (3), and performing ultraviolet sterilization on the fish meat; further carrying out secondary inactivation treatment on the bacteria through ultraviolet rays, so that the bacteria survive and can not be bred any more; the ultraviolet ray is a 15W ultraviolet lamp, the distance between the 20W ultraviolet lamp and the fish meat is 20cm, the irradiation time is 3min, and the fish meat is turned over at least once during the irradiation; carry out germicidal treatment to the aquatic products surface through ultraviolet irradiation, reduced the bacterial quantity on aquatic products surface effectively, reduced breeding of bacterium, also prolonged its shelf life when having guaranteed the health of aquatic products, adopt the ultraviolet lamp of less power plus suitable irradiation distance, time simultaneously, can guarantee again that flesh of fish self protein can not take place the protein denaturation because of ultraviolet lamp shines excessively on the basis of guaranteeing irradiation strength, effective sterilization, influence edible taste.

And 5, vacuum packaging: placing the fish meat subjected to ultraviolet sterilization into a sealing bag, and vacuumizing the sealing bag by a vacuumizing machine;

step 6, freezing and storing: placing the packaged fish meat in a refrigerated cabinet for storage; and then vacuum packaging is carried out on the mixture, and the temperature of the refrigerated cabinet is minus 5 to minus plus 2 ℃. The fish meat preservation method has the advantages that the fish meat can be better preserved after being processed by the method, bacteria are not easy to breed during storage, high freshness can be preserved, the operation is simple and convenient, the fish meat preservation method is suitable for storage of various aquatic products, and the practicability is higher.

The foregoing is merely an example of the present invention, and common general knowledge in the field of known specific structures and characteristics is not described herein in any greater extent than that known in the art at the filing date or prior to the priority date of the application, so that those skilled in the art can now appreciate that all of the above-described techniques in this field and have the ability to apply routine experimentation before this date can be combined with one or more of the present teachings to complete and implement the present invention, and that certain typical known structures or known methods do not pose any impediments to the implementation of the present invention by those skilled in the art. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.