53results about How to "Reduce purine content" patented technology

The invention discloses cooking equipment, which comprises a pot body, a pot cover, an ultrasonic transducer and a control device, wherein the ultrasonic transducer is arranged on the pot cover or thepot body; the emission end of the ultrasonic transducer is arranged in a way of facing an inner pot; the control device comprises an ultrasonic cleaning key and a timer; the control device is connected with the ultrasonic transducer; when the pot cover closes the pot body, the operation of the ultrasonic transducer is controlled through the ultrasonic cleaning key; the timer starts timing; when the operation time of the ultrasonic transducer reaches the set time, the ultrasonic transducer stops operation. The cooking equipment provided by the embodiment of the invention has the advantages that the mechanical effect and the cavitation effect of the ultrasonic waves are used; the purine content in food materials can be reduced; blood liquid in meat can be relieved; the flavoring speed is high; the nutrition extraction speed is high; the mouthfeel of the food materials is good; the food materials can be easily stored under the sterilization effect of the ultrasonic waves; the cooking equipment realizes automatic cleaning; the food materials can be cleaned; the deep cleaning of the food materials can be ensured.

The invention provides a production method of a hoisin sauce. The production method of the hoisin sauce comprises the following steps: removing shells and heads of shrimps to obtain shrimp meat, soaking the shrimp meat in clear water, wherein a weight ratio of the clear water to the shrimp meat is 15 to (3-5) and the soaking time is 2-3 hours; boiling and abandoning the soup, and cutting the shrimp meat into dices; washing carrot with clear water, cutting the carrot with peel into dices; taking 30-50 parts by weight of preprocessed shrimps, 30-50 parts by weight of carrot and 20-30 parts by weight of dried scallop to sequentially stack and arrange from top to bottom, paving a layer of 10-15 parts by weight of ginger slices and 20-30 parts by weight of chopped green onion on the dried scallop; adding 80-100 parts by weigh of edible oil into a pan, firstly adding garlic after the oil is hot, spraying the cooked oil to the food materials arranged in the step 4, closing and braising for 3-10 minutes, and filtering the oil; putting the food materials into a stirrer for stirring; and carrying out vacuum packing and sterilizing at high temperature to obtain a finished product. The production method of the hoisin sauce has the beneficial effects that the hoisin sauce is convenient to eat, and fine, smooth and unique in taste; the hoisin sauce is low in content of purine, rich in nutrition, good in color and luster, and attractive in smell.

The invention discloses a processing method of a low-purine bean product. The processing method comprises the steps of: when soybean is adopted as a raw material to carry out processing of the bean product, firstly making the dry soybean into soybean milk, putting the dry soybean into water for soaking when the soybean milk is made, soaking according to that the ratio of the dry soybean to the water is (1g-2g): (10mL-20mL) and then grinding into soybean milk; then utilizing an acid salt (CaCl2) to treat the soybean milk, wherein the treatment method is as follows: adding 0.5-0.8mol of CaCl2 in 1mL of soybean milk, stirring the soybean milk continuously, heating to 80-100 DEG C, carrying out constant-temperature reaction treatment for 0.5-1 hour, and then obtaining a low-purine soybean milk product; or manufacturing the low-purine soybean milk product into bean curds according to the traditional bean curd manufacturing technique, thus obtaining low-purine bean curd products. Due to adoption of the processing method, 47-50% of guanine and 40-42% of adenine in the soybean milk can be removed. The invention is a method for removing purines in the bean products in a stable, long-acting, safe, nontoxic, economic and convenient manner.

The invention relates to a goat soup and a making method thereof. The goat soup is made by adding water to raw materials, seasonings, flavorings and traditional Chinese medicines, and boiling, the raw materials comprise mutton, goat bone, goat heart, goat lung, goat tripe, goat kidney, goat liver, goat head and goat hoof, the seasonings comprise scallion, ginger, Chinese prickly ash and dry capsicum, the flavorings comprise salt, monosodium glutamate, chicken essence powder, powdered pepper, vinegar and sesame oil, and the traditional Chinese medicines comprise American ginseng, rhizoma gastrodiae, Lithocarpus pachylepis and dendrobium.

The invention discloses a salting-out and adsorption processing method for low-purine soybean milk. The method comprises the following steps: manufacturing soybean milk according to the traditional process; adding 4.0-5.0 g of food-grade calcium salt into each 100 mL of the soybean milk; then adding 2.0-5.0 mg of activated carbon; regulating the pH value to be 6.0-6.8; carrying out still standing for 60-70 minutes at a constant temperature ranging from 60 DEG C to 65 DEG C; centrifuging, so as to obtain the low-purine soybean milk. According to the salting-out and adsorption processing method disclosed by the invention, the soybean milk is processed by salting-out and adsorption, so that the purine and the like can be removed from the soybean milk effectively, the bean products can be eaten by patients with gout diseases and complications thereof, and the reference on the healthy diet is provided for the public; through detection, the salting-out and adsorption processing method can be used for removing 65-70% of the purine substances from the soybean milk.

The invention discloses steam cooking equipment which comprises a steam generator, a steam pot and a spray head. The steam pot is mounted on the upper surface of the steam generator, the spray head comprises a body part and a spraying part arranged at the upper end of the body part, the spraying part is of an umbrella-shaped structure with the outer edge protruding out of the upper surface of the body part, and an inclined face arranged from the body part outwards in an obliquely upward mode is arranged on the lower surface of the spraying part. The body part is provided with an airflow channel open vertically, the spraying part is provided with a spraying chamber communicated with the airflow channel, and a plurality of spraying openings communicated with the spraying chamber are formed in the inclined face of the spraying part. The lower end of the spray head stretches out of the cavity bottom of the steam pot and is connected with an air outlet part of the steam generator through a connecting part, and steam sprayed out of the steam generator flows to the airflow channel, then enters the spraying chamber, and is sprayed out of the spraying openings. Food cooked through the steam cooking equipment is cooked fast, nutritional ingredients can be instantaneously locked, the original taste and flavor are kept, long-term boiling water is avoided, therefore, the purine content is low, and the health index is high.

The invention provides high-nutrition tofu and a preparation method thereof and relates to the technical field of food processing. The preparation method includes: hulling soybeans, adding water with0.2-0.4% baking soda of volume ratio for soaking, grinding wet beans to obtain raw soybean milk, pretreating the raw soybean milk through ultrasonic waves combined with papain, and adding glutamine transaminase for solidifying to obtain tofu. The technical problem that tofu prepared by the prior art is loose in texture, high in porosity, poor in water retention performance and astringent is solved. The tofu prepared by the method is uniform in texture, high in moisture content, exquisite and tasty, so that the problem that tofu prepared by conventional methods is loose in texture, high in porosity and low in moisture content is avoided; squeezing is not needed, free amino acid content in the tofu and taste and water retention performance of the tofu are all improved remarkably, and no yellow serofluid is generated.

The invention discloses a preparing method for low-purine tuna fillets. The preparing method is characterized by including the steps that 1, a perilla frutescens leaf extracting solution is prepared; 2, frozen tuna are soaked in the perilla frutescens leaf extracting solution at the temperature of 38 DEG C-42 DEG C for 90-120 s and then placed in a refrigerator at the temperature of 3 DEG C-5 DEG C to stand for temperature uniforming treatment for 6-12 h; 3, after being cleaned, the tunas are placed in a perilla frutescens leaf extracting solution at the temperature of 4 DEG C for 5-10 min; 4, the tunas are placed in a steam cooker, the steaming temperature is controlled to be 102 DEG C, the steaming pressure is controlled to be 0.1088 MPa, and steaming is conducted until the temperature of the tuna body center reaches 56 DEG C; 5, cold water is immediately used for spray cooling until the temperature of the tuna body center reaches 30 DEG C; 6, fish heads, fishskin and fish middle bone of the cooled tuna body are removed, the tuna body is divided into multiple blocks, and the low-purine tuna fillets are obtained after blood color fish and fishbone are removed. The low-purine tuna fillets have the advantages of being low in purine content and small in fishy smell, the fish is compact, elastic and good in mouthfeel.

The invention relates to the technical field of the food making and in particular to a making method for deodorization purine soybean milk. The method specifically comprises the following steps: washing soybeans and steaming, removing lipoxidase by the rapid low-temperature refrigeration and deodorizing, mashing and adequately dissolving out purine by the rapid high-temperature treatment after the vacuum low-temperature treatment, removing by washing, adequately dissolving protein in bean dregs by the oxygen centrifugal treatment after pulp grinding, and adequately passivating trypsin after the high-pressure stirring, to obtain the deodorization purine soybean milk finally. The finally obtained deodorization purine soybean milk has the characteristics of rich bean smell, no beany flavor, lower purine content, and yellowish color.

The invention provides a preparation method of high-quality bean curd, and relates to the technical field of food processing. The preparation method of the high-quality bean curd comprises the following steps of peeling soybeans; immersing the peeled soybeans in a sodium bicarbonate solution of which the volume ratio is 0.2-0.4%; grinding the immersed soybeans when the soybeans are still wet so as to obtain raw soybean milk; performing pretreatments on the raw soybean milk by adopting combination of microwave and trypsin; and then, adding glutamine transaminase so as to allow the pretreated soybean milk to be congealed, and then, carrying out preparation so as to obtain the bean curd. The preparation method of the high-quality bean curd solves the technical problems of prior art, namely loose texture, high porosity, bad water-holding capacity and astringent taste of the bean curd. The prepared bean curd are uniform in texture, high in water content, as well as fine, smooth and refreshing in taste; and thus, the problems of loose texture, high porosity and low water content of the bean curd prepared by traditional methods are avoided. Moreover, squeezing is not required according to the preparation method so that free amino acid content, taste and water-holding capacity of the bean curd are all significantly improved compared with traditional bean curd; and no think yellow liquid is produced.

The invention discloses Suaeda salsa tea beer and a brewing process thereof, relates to the technical field of Suaeda salsa tea beer brewing and aims to solve the problem of nutritional components inthe brewing of Suaeda salsa tea beer. The brewing process of the Suaeda salsa tea beer includes the following steps: dividing the prepared Suaeda salsa into two parts and putting the two parts into juicing equipment and milling equipment respectively to prepare Suaeda salsa juice and Suaeda salsa powder for later use; putting selected malt and rice into crushing equipment, placing the crushed maltand starch auxiliary materials into a gelatinization pot and a saccharification pot respectively for saccharification, filtering the saccharified raw materials by a filter, then putting the filteredmaterial into a boiling pot for heating, and then, putting hops to blend the wort concentration of 6%-20%. The Suaeda salsa is dopped into the Suaeda salsa tea beer brewing process, internal nutrientsin the Suaeda salsa tea beer are effectively improved, Suaeda salsa has a liver protecting function, and the Suaeda salsa tea beer brewed with the Suaeda salsa can effectively diminish inflammation and reduce swelling.

The invention relates to low purine marine fish oligopeptide and a preparation method thereof. The preparation method comprises the following steps: (1) acquiring a marine fish enzymatic hydrolysate and adjusting the pH of the marine fish enzymatic hydrolysate to be greater than 7; and then adding fresh cow milk to react; (2) adjusting the pH of the reaction liquid obtained in the step (1) to be smaller than 7 and keeping the pH to crystallization to obtain a pre-treated solution; and (3) filtering the pre-treated solution with a ceramic, ultrafiltrating the pre-treated solution, collecting the filtrate, and concentrating and drying the filtrate to obtain the low purine marine fish oligopeptide. The preparation method can remove free state purine and combined purine in nucleic acid large molecules relatively completely, so that the purine content in the marine fish oligopeptide is reduced effectively.

The invention discloses suaeda glauca tea beer and a brewing process thereof, and relates to the technical field of brewing of suaeda glauca tea beer. The invention aims to solve the problem of nutritional ingredients in brewing of suaeda glauca tea beer. The suaeda glauca tea beer brewing process comprises the following steps: dividing prepared suaeda glauca into two parts, and respectively putting the two parts into juicing equipment and grinding equipment to prepare suaeda glauca juice and suaeda glauca powder for later use; putting the selected malt and rice into crushing equipment for crushing, respectively putting the crushed malt and starchy auxiliary materials into a gelatinization pot and a saccharification pot for saccharification, filtering the saccharified raw materials by a filter, putting the filtered raw materials into a boiling pot for heating, and adding hops between the filtered raw materials and the boiling pot, so as to prepare the wort with the concentration of 6-20%. According to the method, the suaeda glauca is doped into the suaeda glauca tea beer brewing process, so that the internal nutritional ingredients of the suaeda glauca tea beer are effectively improved, the suaeda glauca has the effect of protecting the liver, and the suaeda glauca tea beer brewed from the suaeda glauca can effectively resist inflammation and relieve swelling.

The invention provides low-purine soybean milk and a preparation method thereof. Soybean milk with high purine content is adsorbed by an adsorption column filled with gel type ion exchange resin NCUW18, and the adsorbed slurry is filtered to obtain the low-purine soybean milk. By means of the method, the purine content in the soybean milk can be effectively reduced from 18 mg / 100 mL to 0.86-1.75 mg / 100 mL, the purine content is reduced by 90% or above, and welfare is brought to gout patients loving the soybean milk. The soybean milk product can enrich soybean milk types, can further enlarge soybean milk consumer groups, and has important significance for improving the additional value of the soybean milk product. The requirements of the market on soybean milk and the development trend of the soybean milk industry are met.

The invention relates to the technical field of food processing, and particularly relates to a preparing method of a soup stock having a low purine content. The method mainly includes six steps, namely bone and meat odor elimination, primary cyclic heating and boiling, low-temperature enzymatic hydrolysis, secondary cyclic heating and boiling, concentration and sterilization. The protein content of the soup stock prepared is 35-60%, the purine content of the soup stock is lower than 35 mg / 100 g, the emulsification stability rate is 90.8% or above, and the soup stock can be stored at room temperature for 40-45 days in a case of no addition of aseptics, and therefore the soup stock prepared meets standards of healthy foods.

The invention relates to the technical field of food processing, and particularly discloses white soup type concentrated pig bone soup and a preparation method thereof. The white soup type concentrated pig bone soup comprises the following components in parts by weight: 60-80 parts of pig bones, 3-5 parts of lard oil, 5-20 parts of pigskin, 5-15 parts of fruits and vegetables, 2-5 parts of edible mushrooms, 1-2 parts of plant spices, 5-10 parts of table salt, 2-5 parts of white granulated sugar, 1-3 parts of glucose, 2-3 parts of yeast extract, 0.1-0.5 part of I+G, 0.02-0.05 part of glycine, 0.05-0.1 part of L-cysteine, 0.1-0.2 part of thiamine and a proper amount of distilled water. The white soup type concentrated pig bone soup invention has the characteristics of high calcium content, simple boiling process and no loss of nutrition and flavor.

The invention discloses sunflower disc substitutional tea and a preparing method thereof, and relates to the field of substitutional tea. The tea has functions of relieving gout and improving the immunity of the organism. The sunflower disc substitutional tea is prepared from, by weight, 100-200 parts of sunflower discs, 50-70 parts of lactose, 40-60 parts of tartary buckwheat, 70-100 parts of fructus crataegi and 10-20 parts of ginseng. According to the medicine and food homologous principle, in combination with the modern traditional Chinese medicine theory, the sunflower disc substitutionaltea is developed; the sunflower disc substitutional tea with the sunflower discs and the ginseng as the main materials and the lactose, tartary buckwheat and fructus crataegi as the auxiliary materials has the effect of improving the human immunity and relieving gout symptoms. The sunflower discs, lactose, tartary buckwheat, fructus crataegi and ginseng which are matched with one another can relieve the gout symptoms, improve the immunity of the organism, assist in improving and treating the gout symptoms, adjust the purine and uric acid metabolism and reduce the purine content. The sunflowerdisc substitutional tea can be brewed and cooked and is natural, green, free of toxic and side effects and safe to drink.

The invention relates to a tremella degreased soybean milk making device which comprises a Tetra Pak packaging machine, a degreased soybean milk making device, a tremella pulp making device, a pulp boiling tank, a duplex filter and a uht sterilization machine, wherein the pulp boiling tank, the duplex filter and the uht sterilization machine are arranged from front to back. The degreased soybean milk making device comprises a pulverizer, supercritical CO2 extraction equipment and a milk and residue separation pulping machine provided with a microwave generator and an ultrasonic generator whichare arranged from front to back, the tremella pulp making device comprises a dry-method ultrafine grinder and a high-pressure reaction kettle which are arranged from front to back, the pulp boiling tank is positioned on the rear sides of the milk and residue separation pulping machine and the high-pressure reaction kettle; the Tetra Pak packaging machine is located on the rear side of the uht sterilization machine. According to the tremella degreased soybean milk making device, degreased soybean milk is taken as a carrier, basic properties and nutritional ingredients of tremella raw materialsserve as natural nutritional additives, and the made tremella degreased soybean milk is low in fat and purine content, free of fishy smell, good in taste and suitable for being accepted by consumers.

The invention relates to a low-purine defatted soybean powder cake and a preparation method thereof. The low-purine defatted soybean powder cake is prepared from the following components in percentage by mass: 30-45% of low-gluten flour, 5-20% of low-purine defatted soybean powder, 0.5-1.5% of cake oil, 20-25% of white granulated sugar, 20-35% of egg liquid and 0.3% of baking powder. A preparation method of the low-purine defatted soybean powder comprises the following steps: mixing defatted soybean meal powder and water in a mass ratio of (1:6)-(1:12), wherein pH is 5.2; stirring and performing ultrasonic treatment; adding malt sprout powder accounting for 1.0-2.5% of total mass of the defatted soybean meal powder and water, and adding Ca<2+> and Mg<2+> and performing water bath treatment; performing adsorption and centrifugation to obtain low-purine defatted soybean milk; and performing spray drying on the low-purine defatted soybean milk to obtain the low-purine defatted soybean powder, wherein the purine content in every 100g of low-purine defatted soybean powder is 100-140mg. According to the invention, the flour and protein in the low-purine defatted soybean powder are complementary in nutrition, and the low-purine defatted soybean powder cake is suitable for gout patients.

The invention discloses a composition with an effect of improving gout. The composition comprises the raw material components of, by weight, 1 to 10 parts of soybean peptide, 0.1 to 2 parts of globe artichoke leaf extract, 0.1 to 2 parts of curcumin, 0.1 to 2 parts of sour cherry powder, 0.1 to 2 parts of skipjack peptide, 0.1 to 2 parts of aronia melanocarpa fruits, 0.1 to 2 parts of celery seedextract, 0.1 to 2 parts of grape seed extract and 0.1 to 2 parts of silybum marianum extract. The effective components are compounded according to a specific ratio. The synergistic interaction effectcan be achieved on the aspects of uric acid level reduction, inflammation resistance and the like. The gout treatment effect is greatly improved. The antioxidant effect can be further improved. The body is helped to remove redundant free radicals, and damaged cells and organs can be improved. Metabolism of the body is promoted. The risk of gout recurrence is reduced.

The invention discloses a processing method of a low-purine chicken leisure food, and relates to the technical field of food processing. The processing method comprises the following steps: S1, slicing; S2, adding Sichuan pickle fermentation liquor; S3, removing purine through ultrasonic-assisted treatment; S4, precooking; S5, draining; S6, deep-frying; S7, dicing and mixing the materials; S8, performing vacuum package; and S9, sterilizing and cooling. According to the invention, the purine substances in the chicken are removed by soaking the chicken in the Sichuan pickle fermentation liquor and adopting an ultrasonic-assisted treatment method. The processing method has the advantages that most purine substances in the chicken product can be effectively removed, and the removal rate of the purine substances reaches 92% or above; the ultrasonic-assisted treatment method can accelerate the diffusion speed of the Sichuan pickle fermentation liquor into the chicken and promote release of purine substances from cells, improves the purine removal speed and removal effect; the processing method is safe and reliable, can endow the product with special flavor, good flavor, good taste and low purine content.

The invention provides a tea extract composition as well as a preparation method and application thereof. The tea leaf extract composition disclosed by the invention contains various active ingredients such as tea polyphenol, catechin, tea pigment and alkaloid, and the tea leaf extract composition obtained by an extraction process can be applied to preparation of products such as foods, medicines and health-care products with special functions; the traditional Chinese medicine composition has the effects of preventing, reducing or reducing intake or absorption of purine by a human body and relieving or treating gout.

The invention belongs to the field of food processing, and discloses a preparation method of minced garlic snail sauce, which can improve the mouthfeel and improve the practical safety through suitable processes of spit out sand, remove fishy smell, tenderize and remove purines. The garlic snail sauce prepared by the invented method combines the fresh aroma of garlic and the unique delicacy of snails. It can be used as a good meal, or as a seasoning with other ingredients for cooking. The unique purine removal technology of this process reduces the final purine content of this product to an extremely low level, so gout patients and people with high uric acid can eat it with confidence.

Provided by the present invention are a low-purine marine fish oligopeptide and a preparation method therefor. The preparation method comprises the following steps: (1) obtaining a marine fish enzymolysis solution, and adjusting the pH of the marine fish enzymolysis solution to higher than 7; then adding fresh cow milk to carry out reaction; (2) adjusting the pH of the reaction solution obtained in step (1) to lower than 7 and maintaining same until crystallization so as to obtain a pre-treatment solution; (3) first performing ceramic filtration on the pre-treatment solution, and then performing ultrafiltration and collecting a filtrate, next concentrating and drying to obtain the oligopeptide. By means of the described preparation method, free purine and bound purine in nucleic acid macromolecules may be completely removed, and the purine content of marine fish oligopeptides may be effectively reduced.

The invention discloses a production method of low-purine beer, which comprises the following steps: saccharifying, gelatinizing, secondary saccharifying, boiling and fermenting. The invention adopts a double-mash leaching dual-saccharifying technique, and the addition amount of the auxiliary materials is 75%, thereby lowering the purine content in the beer (8-15 mg / L), greatly enhancing the production efficiency and the use rate of the fermentation tank and saving the production cost; and the product quality is acceptable and stable.

The invention discloses a processing method of nutrition-enhanced flavored fish sauce, which comprises the following steps: (1) using low-value seafood as raw materials, fermenting to prepare fish sauce fermentation stock solution; (2) preparing sea cucumber or sea cucumber Gonad beating, adding enzyme preparation for enzymolysis, after enzymolysis, enzymatic hydrolysis is obtained to obtain enzymatic hydrolysis solution, adding salt accounting for 15‑18% of the weight of the enzymolysis solution to the enzymolysis solution, dissolving, filtering, removing impurities, and obtaining sea cucumber small peptides Filtrate; (3) adding the sea cucumber small peptide filtrate prepared in step (2) to the fish sauce fermentation stock solution prepared in step (1), the amount of the sea cucumber small peptide filtrate being 50-60% of the weight of the fish sauce fermentation stock solution %, evenly prepared and sterilized, the nutrient-enhanced flavored fish sauce is prepared. The invention utilizes seafood such as low-value fish and shrimp, and adopts an optimized fermentation process to produce the fish sauce with unique umami taste, pure color, deep deodorization, and mellow taste, thereby increasing the added value of the product.

The invention discloses a production process of a depurinated soybean product, belonging to the technical field of soybean product production. The production process of the depurinated soybean product comprises the following steps: preparing raw materials including in parts by weight, 180-210 parts of high-quality soybeans, 0.05-0.1 part of an enzyme preparation, 0.1-0.3 part of sodium pyrophosphate, 0.05-0.1 part of sodium diacetate, 0.2-0.5 part of sodium borate, 0.5-2 parts of sodium chloride, 0.1-0.6 part of monovalent metal alkali and 11-15 parts of a seasoning packet; crushing all the raw materials except the seasoning packet; conducting depurinating; adding the seasoning packet for seasoning; and carrying out drying and packaging. According to the invention, the added seasoning packet contains cherries which contain a large amount of protein and can promote the digestion of eaters; celery seeds in the seasoning packet have a certain effect of relieving gout and arthritis; and with the seasoning packet, the taste of the soybean product can be improved, the situation that the taste of soybeans is reduced in the depurination process of the soybeans is prevented, nutritional ingredients of the soybean product are enriched, the edible effect of the soybean product is improved, and the content of purine in bodies of people with high uric acid and gout can be effectively controlled.

The invention provides a deep-sea fish processing method for reducing purine and mercury contents. The deep-sea fish is treated by a treatment solution prepared by using ginkgo nuts, celery and okra in the processing process, so that the purine and the mercury in the deep-sea fish are effectively removed, the purine and mercury contents in quick-frozen products are greatly reduced, and the ediblesafety of the deep-sea fish is ensured. The treatment solution is prepared by the following steps: firstly, mashing the ginkgo nuts, the celery and the okra into pulp, squeezing the pulp to obtain liquid, filtering the liquid to obtain filter residues and filtrate, carrying out enzymolysis treatment on the filtrate to degrade contained proteins into micro-molecular polypeptide or amino acid, chelating the micro-molecular polypeptide or the amino acid with ferrous ions to form chelate, and finally obtaining a second supernatant containing the chelate, as well as polysaccharide, nuclease, etc.;and carrying out primary vacuum freeze drying, water dispersion, secondary vacuum freeze drying and superfine grinding treatments on the filter residues to prepare superfine powder, and uniformly dispersing the superfine powder into the second supernatant after hydrophilic modification to form the treatment solution.