CN103652997A - 一种鹿胶的制备方法 - Google Patents
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- 238000002791 soaking Methods 0.000 claims abstract description 4
- 241000282994 Cervidae Species 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000012266 salt solution Substances 0.000 claims description 9
- 241000282985 Cervus Species 0.000 claims description 4
- 241000283007 Cervus nippon Species 0.000 claims description 4
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
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- 230000001954 sterilising effect Effects 0.000 claims description 3
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- 239000012267 brine Substances 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 210000003734 kidney Anatomy 0.000 abstract description 5
- 230000000740 bleeding effect Effects 0.000 abstract description 3
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 3
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明提供了一种具有补血止血、补气滋阴、补肾壮阳等功能的鹿胶的制备方法,其通过取皮、保鲜、干化、冷藏、筛选、切块、泡洗、冲洗、熬制、凝胶、切块以及包装等步骤制成。
Description
技术领域
本发明涉及一种鹿胶的制备方法。
背景技术
鹿皮是我国的传统中药,药用历史悠久.早在《本草纲目》中就有鹿皮“补气;涩精;敛疮”功效的记载,《四川中药志》中也记载了其“能补气,涩虚滑.治妇女白带,血崩不止,肾虚滑精;涂一切疮”.《北京市中药炮制规范》描述鹿皮胶味咸,性温,归肝,肾经,主治补气,涩虚精,强筋健骨.可用于身体瘦弱,腰酸耳鸣,头晕目眩,虚弱久咳,痰中带血,虚喘气短,妇女经血不调,崩漏带下,性偏于温,既能补阳,又可滋阴补血、止血。
鹿皮胶是以梅花鹿或马鹿的皮为原料加工精制而成.现代研究表明,鹿皮胶富含多种氨基酸与微量元素,具有补血止血、补气滋阴、补肾壮阳等多种营养保健作用。针对人体机理,双向调节,既可以能够强身,还可以排毒。
发明内容:
本发明提供了一种具有补血止血、补气滋阴、补肾壮阳等多种作用的鹿胶的制备方法,其包括如下步骤:
(1)将原料(梅花鹿或马鹿)取鲜皮;
(2)将鲜皮用盐水打;用盐水打后的鲜皮容易保鲜,不易生虫;
(3)将盐水打后的鹿皮先阴干,再晒干,再阴干;
(4)将阴干后的鹿皮冷藏;
(5)将冷藏的鹿皮通过筛选,选出优质鹿皮;
(6)将优质鹿皮刮毛切块;
(7)将切好的鹿皮用清水泡,多次换水,泡4-5天;
(8)将泡好的鹿皮用清水注水不间断冲洗24-30小时;
(9)将冲洗干净的鹿皮放入容器,加热熬制,熬制的方法为机械化九提九滤,加入配料后熬制,得到鹿胶;熬制的加热方式采用蒸汽隔层加热;
(10)将熬制的鹿胶凝胶切块阴干,控制温度;
(11)将切块阴干后的鹿胶灭菌包装后得到成品鹿胶。
具体实施方式
本发明提供了一种鹿胶的制备方法,其包括如下步骤:
(1)将原料(梅花鹿或马鹿)取鲜皮;
(2)将鲜皮用盐水打;用盐水打后的鲜皮容易保鲜,不易生虫;盐水浓度优选为1.8~2.5%;
(3)将盐水打后的鹿皮先阴干,再晒干,再阴干;优选先阴干24~48小时,再晒干48~96小时,再阴干360~480小时;
(4)将阴干后的鹿皮冷藏;冷藏温度优选为0~零下20摄氏度;
(5)将冷藏的鹿皮通过筛选,选出优质鹿皮;
(6)将优质鹿皮刮毛切块;
(7)将切好的鹿皮用清水泡,多次换水,泡4-5天;优选为每1小时换水一次;
(8)将泡好的鹿皮用清水注水不间断冲洗24-30小时;
(9)将冲洗干净的鹿皮放入容器,加热熬制,熬制的方法为机械化九提九滤,加入配料后熬制,得到鹿胶;熬制的加热方式采用蒸汽隔层加热;
(10)将熬制的鹿胶凝胶切块阴干,控制温度;优选温度为20~25摄氏度;
(11)将切块阴干后的鹿胶灭菌包装后得到成品鹿胶。
采用本发明的制造方法制成的鹿胶成型产品储藏25℃以下,干燥环境。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种鹿胶的制备方法,其特征在于,包括如下步骤:
(1)将原料(梅花鹿或马鹿)取鲜皮;
(2)将鲜皮用盐水打;用盐水打后的鲜皮容易保鲜,不易生虫;
(3)将盐水打后的鹿皮先阴干,再晒干,再阴干;
(4)将阴干后的鹿皮冷藏;
(5)将冷藏的鹿皮通过筛选,选出优质鹿皮;
(6)将优质鹿皮刮毛切块;
(7)将切好的鹿皮用清水泡,多次换水;
(8)将泡好的鹿皮用清水注水不间断冲洗;
(9)将冲洗干净的鹿皮放入容器,加热熬制,熬制的方法为机械化九提九滤,加入配料后熬制,得到鹿胶;
(10)将熬制的鹿胶凝胶切块阴干,控制温度;
(11)将切块阴干后的鹿胶灭菌包装后得到成品鹿胶。
2.如权利要求1所述的制备方法,其特征在于,在步骤(2)中,盐水浓度优选为1.8~2.5%。
3.如权利要求1所述的制备方法,其特征在于,在步骤(3)中,先阴干24~48小时,再晒干48~96小时,再阴干360~480小时。
4.如权利要求1所述的制备方法,其特征在于,在步骤(4)中,冷藏温度为0~零下20摄氏度。
5.如权利要求1所述的制备方法,其特征在于,在步骤(7)中,换水频率为每1小时换水一次。
6.如权利要求1所述的制备方法,其特征在于,在步骤(7)中,用清水泡4-5天。
7.如权利要求1所述的制备方法,其特征在于,在步骤(8)中,用清水注水不间断冲洗24-30小时。
8.如权利要求1所述的制备方法,其特征在于,在步骤(9)中,熬制的加热方式采用蒸汽隔层加热。
9.如权利要求1所述的制备方法,其特征在于,在步骤(10)中,温度为20~25摄氏度。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104544055A (zh) * | 2014-12-22 | 2015-04-29 | 王凤才 | 一种鹿胶粉及其制作方法 |
CN106135914A (zh) * | 2015-03-30 | 2016-11-23 | 姜亦生 | 一种鹿胶的制作工艺 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1907126A (zh) * | 2006-06-21 | 2007-02-07 | 山东师范大学 | 鹿皮胶 |
CN1957770A (zh) * | 2006-11-20 | 2007-05-09 | 山东师范大学 | 鹿皮枣汁的制作方法 |
CN101642243A (zh) * | 2009-08-25 | 2010-02-10 | 张福平 | 一种鹿皮胶的制作方法 |
CN102406664A (zh) * | 2011-11-03 | 2012-04-11 | 杜成 | 一种鹿皮胶的生产方法 |
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2013
- 2013-11-29 CN CN201310615568.XA patent/CN103652997A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1907126A (zh) * | 2006-06-21 | 2007-02-07 | 山东师范大学 | 鹿皮胶 |
CN1957770A (zh) * | 2006-11-20 | 2007-05-09 | 山东师范大学 | 鹿皮枣汁的制作方法 |
CN101642243A (zh) * | 2009-08-25 | 2010-02-10 | 张福平 | 一种鹿皮胶的制作方法 |
CN102406664A (zh) * | 2011-11-03 | 2012-04-11 | 杜成 | 一种鹿皮胶的生产方法 |
Non-Patent Citations (3)
Title |
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张宝香: "鹿皮膏的加工", 《中国农村科技》 * |
董万超等: "鹿皮胶的制作", 《特种经济动植物》 * |
赵世臻: "《鹿产品及其保健》", 31 May 2008, 中国农业出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104544055A (zh) * | 2014-12-22 | 2015-04-29 | 王凤才 | 一种鹿胶粉及其制作方法 |
CN106135914A (zh) * | 2015-03-30 | 2016-11-23 | 姜亦生 | 一种鹿胶的制作工艺 |
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