CN107496460B - Vinegar turtle shell processing method - Google Patents
Vinegar turtle shell processing method Download PDFInfo
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- CN107496460B CN107496460B CN201710813832.9A CN201710813832A CN107496460B CN 107496460 B CN107496460 B CN 107496460B CN 201710813832 A CN201710813832 A CN 201710813832A CN 107496460 B CN107496460 B CN 107496460B
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/58—Reptiles
- A61K35/586—Turtles; Tortoises, e.g. terrapins
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Abstract
The invention relates to the technical field of processing of traditional Chinese medicine decoction pieces, and particularly discloses a processing method of vinegar turtle shells, which comprises the following steps: pretreating, sand-scalding and cleaning, blocking, secondary sand-scalding, vinegar quenching, drying and packaging. The method avoids the risk of reducing the extract content caused by steaming in the traditional boiling water and brushing off the muscle in the hot water, and the effective components of the turtle shell are more effectively reserved while the efficiency of removing the muscle on the turtle shell is improved by sand scalding; the turtle shell is made into small blocks by sand scalding and vinegar processing, so that the contact area of the turtle shell is increased, the turtle shell is more crisp, the effective components are more easily decocted, the processing efficiency is improved, and the processing method is suitable for industrial production.
Description
Technical Field
The invention relates to the technical field of processing of medicinal and edible Chinese medicinal materials, in particular to a processing method of vinegar turtle shells.
Background
Carapax Trionycis is the dorsal scale of Trionyx sinensis Wiegmann of Trionychidae. Salty in taste and slightly cold in nature, it enters liver and kidney meridians. It has effects in nourishing yin, suppressing yang, softening and resolving hard mass, relieving fever, and removing dampness, and can be used for treating fever due to yin deficiency, fatigue, hectic fever, endogenous deficient wind, amenorrhea, abdominal mass, etc., and has pharmacological activities of relieving fatigue, regulating immunity, and protecting liver. Because of its hard texture and fishy smell, it should be processed and used.
Bie Jia was originally recorded in Shen nong Ben Cao Jing (Shen nong's herbal Jing), listed as the superior, and recorded in Ben Cao of all generations. At present, a compound preparation taking turtle shells as a monarch drug formula is more in clinical application and has better curative effect. Modern researches have proved that turtle shell mainly contains 17 kinds of amino acids such as gelatin, keratin, vitamin D, protein, aspartic acid, serine, glycine and the like, and also contains trace elements such as iron, copper, zinc, magnesium, phosphorus and the like. The turtle polysaccharide has the effects of enhancing immunity, relieving radiation injury and resisting fatigue, the turtle extract small molecular peptides have a good protection effect on hepatic fibrosis, and the turtle extract has an anti-intestinal cancer effect. Clinically, turtle shell is mainly used for treating hepatitis and cirrhosis.
With the development of economy, the medicinal formula amount of the turtle shell is gradually increased, and the annual dosage of the turtle shell exceeds thousands of tons at present, so that the turtle shell belongs to a large amount of traditional Chinese medicinal materials. The traditional turtle shell processing method has the defects of long production period, strong odor in natural decay, easy loss of water-soluble components and the like, and the simple and quick turtle shell processing method is the urgent need of factory-scale production of traditional Chinese medicine decoction pieces. The turtle shell is cleaned by a plurality of methods which have advantages and disadvantages, the pharmacopoeia collects steaming methods and soaking methods, the turtle shell cleaned by the steaming method has good color and luster, is clean and sanitary and is not limited by seasons, but the muscle and muscle are not removed well in the actual operation process; the soaking method has the defects of long production period, season limitation and the like. The sand-ironing method overcomes the defects of long period, strong odor and the like of the traditional cleaning method because the temperature of the quicksand is convenient to control and is uniformly heated, and the product cleaned by the method has good color and luster, is clean and sanitary and is not limited by seasons, and because the meat residue and the like are easy to crack, the operation is simpler and more convenient, thereby being worth further popularization.
Therefore, the application and popularization of the turtle shell processing technology have important practical significance for the requirements of modern people on traditional Chinese medicines and the desire for stable, controllable and safe quality.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a method for processing vinegar turtle shells, which is an improvement on various traditional processing methods which are complicated in the past and overcomes the defects of long operation period, high peeling difficulty, uneven appearance and the like. The processing method can greatly improve the processing efficiency and quality of the vinegar turtle shells.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a processing method of vinegar turtle shells comprises the following steps in sequence:
1) pretreating turtle shells: killing live soft-shelled turtle, peeling, cleaning and drying in the air;
2) and (3) sand ironing and cleaning: adding carapax Trionycis into hot oil sand, parching with strong fire until the surface of carapax Trionycis has black skin and bubbles, and the residual meat in and at the edge of carapax Trionycis is screened off, scraping off the muscle and tendon attached to the inner and edge of carapax Trionycis with knife, rapidly cleaning, and sun drying;
3) blocking: crushing the cleaned carapax Trionycis into 1.5-2.5 cm (1.5-2.5) cm pieces;
4) and (3) secondary sand ironing: frying the oil sand with strong fire until the hands are scalded and smooth, adding the turtle shell blocks obtained in the step 3), continuously frying with strong fire until the surfaces of the turtle shell blocks are slightly yellow, taking out and screening out the oil sand;
5) quenching with vinegar: soaking carapax Trionycis pieces subjected to secondary sand scalding in vinegar solution for 20-30s, and adding vinegar 18-22Kg per 100Kg of carapax Trionycis pieces;
6) and (3) drying: fishing out the turtle shell blocks quenched by the vinegar, draining, putting the drained turtle shell blocks into an open type dryer, drying and taking out;
7) packaging: and packaging the dried vinegar turtle shell finished product by using a plastic packaging bag meeting the packaging requirement of the medicine, and storing the packaged vinegar turtle shell finished product in a ventilated and dry shady and cool warehouse for moth prevention.
Further, the drying temperature in the step 6) is controlled to be 60-80 ℃, and the drying time is 120 +/-10 min.
Further, 2-4kg of oil sand is used for every 1kg of turtle shells in the step 2).
Further, 2-4kg of oil sand is used for every 1kg of turtle shell blocks in the step 4).
Further, the preparation method of the oil sand comprises the following steps:
drying river sand in the sun, selecting fine sand which can pass through a second sieve and can not pass through a fourth sieve, placing the fine sand in a pot, frying the fine sand with strong fire until the fine sand is hot, adding a little edible oil, and frying the fine sand until the fine sand is smooth to obtain the required oil sand.
Further, the stir-frying of the hot oil sand in the step 2) means that hands feel obvious heat when the hands are 5cm away from the sand surface, and the temperature of the oil sand is 180-200 ℃ when the oil sand is stir-fried to be hot and smooth in the step 4).
Further, the vinegar liquid in the step 5) is edible rice vinegar or edible white vinegar.
Compared with the prior art, the invention has the advantages and beneficial effects that:
the method of the invention avoids the disadvantage of reduced extract content caused by steaming in the traditional boiling water and brushing off muscle in the hot water, and effectively retains the effective components of turtle shell; the efficiency of removing the tendon and meat on the turtle shell is improved by sand ironing; the turtle shell is made into small blocks by sand scalding and vinegar processing, so that the contact area of the turtle shell is increased, the turtle shell is more crisp, the effective components are more easily decocted, the processing efficiency is improved, and the method is more suitable for industrial production.
Detailed Description
The applicant will now describe the process of the invention in detail with reference to specific examples.
The raw materials of examples 1 and 2 were live turtles.
Example 1:
the traditional processing method sequentially comprises the following steps:
(1) pretreatment and classification
Selecting 1kg +/-200 g of live soft-shelled turtles on a sunny day in 6 months in 2017, slaughtering the purchased live soft-shelled turtles, peeling the soft-shelled turtles, quickly cleaning and airing;
(2) cleaning system
Adding carapax Trionycis into steamer, steaming with boiling water for 45min, taking out, adding into hot water (70-80 deg.C), removing skin and meat with hard brush immediately, cleaning, spreading, and air drying to obtain carapax Trionycis product.
(3) Sand ironing
Classifying the size of the cleaned turtle shells into 10 grades according to the weight, wherein the three grades comprise small (less than 30g), medium (30g-40g) and large (more than 40 g); sequentially carrying out sand ironing on samples of three grades, wherein the sand ironing method comprises the following steps: adding river sand into a pot, adding a proper amount of turtle shell of the same grade (the river sand can fully cover the turtle shell when the river sand is fried to be smooth, adding 2-4kg of river sand each time), frying for 10min at 220 ℃ with strong fire until the explosion sound suddenly rises and the surface of the turtle shell is light yellow to yellowish brown, and sieving to remove the sand.
(4) Quenching with vinegar
Putting the hot carapax Trionycis into edible rice vinegar (20 kg per 100kg of carapax Trionycis clean product), and quenching to crisp;
(5) drying
Taking out the carapax Trionycis quenched with vinegar, taking out, and draining.
(6) Packaging and storing
Vacuum packaging the dried carapax Trionycis with plastic packaging bag meeting the packaging requirement, storing in ventilated and dry shade storehouse for moth-proofing.
The total processing amount of the sand scalding product in the embodiment is 810g of a clean turtle shell product, and the processing time in the embodiment is 2017, 6 months.
In this embodiment, three sets of experiments are performed according to three levels, two parallel samples are obtained for each level, the average value of the detection result of each corresponding level is obtained, and the small, medium and large samples correspond to numbers 1, 2 and 3 in table 1 respectively.
Example 2:
the invention relates to a vinegar turtle shell processing method, which sequentially comprises the following steps:
(1) pretreatment of turtle shell
Selecting 20 soft-shelled turtles weighing 1kg +/-200 g in the market on a sunny day of 6 months in 2017, slaughtering, peeling, quickly cleaning and airing;
(2) sand scald cleaning agent
Drying river sand in the sun, selecting fine sand which can pass through a second sieve and can not pass through a fourth sieve, putting the fine sand in a pot, frying the fine sand to be hot, adding a little edible oil, and frying the fine sand until the fine sand is smooth, thus obtaining the oil sand.
Frying oil sand with strong fire until obvious heat is sensed by placing the oil sand at a distance of 5cm from the sand surface by hands, putting the dried turtle shell into the fried oil sand according to the proportion of 3kg of the oil sand for every 1kg of turtle shell, continuously frying with strong fire until microbubbles on the surface of the turtle shell are formed by black coats and residual meat on the inner side and the edge of the turtle shell foams, taking out the turtle shell, screening out sand, scraping muscle and flesh attached to the inner side and the edge of the turtle shell with a knife, quickly cleaning and drying in the sun;
(3) block making
Crushing the cleaned and dried turtle shells into small blocks of about 2cm x 2 cm;
(4) secondary sand ironing
Parching the oil sand with strong fire until the hands are scalded and smooth (180-200 ℃); adding the turtle shell blocks into a pot according to the proportion of using 3kg of oil sand for every 1kg of turtle shell blocks, continuously frying with strong fire until the surfaces of the turtle shell blocks are slightly soaked and yellowish, taking out and screening out the oil sand;
(5) quenching with vinegar
Soaking hot carapax Trionycis pieces in edible rice vinegar for 20-30s, and adding 20Kg vinegar for each 100Kg carapax Trionycis pieces;
(6) drying
Taking out the turtle shell blocks quenched by the vinegar, draining, and drying the drained turtle shell blocks of the vinegar in an open type dryer at 65 +/-5 ℃ for 2 hours and then taking out;
(7) package (I)
And packaging the dried vinegar turtle shell finished product by using a plastic packaging bag meeting the packaging requirement of the medicine, and storing the packaged vinegar turtle shell finished product in a ventilated and dry cool warehouse for moth prevention.
In this example, two parallel experiments were performed, and the sampling test results of the two samples were respectively identified by numbers 4 and 5 in Table 1.
Analyzing and detecting:
examples 1 and 2 were evaluated in terms of ease of peeling during the preparation process, the texture of the vinegar turtle shell as the final product, and ease of powdering, alcohol-soluble extract, protein content, etc. of the vinegar turtle shell as the final product.
Pulverizing by a pulverizer, wherein 200g of vinegar turtle shells processed in example 1 need to be pulverized for 3-4 times, the sieving rate of a No. four sieve reaches 70%, while 200g of vinegar turtle shells processed in example 2 only need to be pulverized for 2 times to reach 80%, so that the vinegar turtle shells processed in the application are easier to pulverize.
The alcohol-soluble extract determination method comprises the following steps: and (2) carrying out hot dipping on dilute ethanol, namely taking 2g of dried vinegar turtle shell powder, precisely weighing, placing in a 100mL conical flask, precisely adding 50mL of dilute ethanol, sealing, weighing, standing for 1 hour, connecting a reflux condensation tube, heating to boil, and keeping slightly boiling for 1 hour. After cooling, the flask was taken down, the stopper was sealed, the weight was weighed again, the lost weight was made up with diluted ethanol, shaken well, filtered through a drying filter, 25ml of the filtrate was measured precisely, placed in an evaporation dish dried to constant weight, dried on a water bath, dried at 105 ℃ for 3 hours, placed in a desiccator for cooling for 30 minutes, and the weight was weighed precisely and quickly. The content (%) of the alcohol-soluble extract in the sample was calculated from the dried product.
The protein determination method comprises the following steps: kjeldahl method, 0.1g of vinegar turtle shell powder is precisely weighed and placed in a dry 500ml Kjeldahl flask; then, 10g of potassium sulfate and 0.5g of copper sulfate powder are sequentially added, and 20ml of sulfuric acid is slowly added along the wall of the bottle; placing a small funnel at the mouth of the Kjeldahl flask, obliquely placing the Kjeldahl flask at an angle of 45 degrees, slowly heating with direct fire to keep the temperature of the solution below the boiling point, stopping boiling, strongly heating to boil, continuing to heat for 30 minutes after the solution turns to clear green, and cooling. Slowly adding 250ml of water along the wall of the bottle, shaking for mixing, cooling, adding 75ml of 40% sodium hydroxide solution, allowing the solution to flow to the bottom of the bottle along the wall of the bottle to form a liquid layer, adding several zinc particles, and connecting the Kjeldahl flask with a condenser tube by using a nitrogen balloon; adding 50ml of 2% boric acid solution into a 500ml conical flask, and adding 10 drops of mixed indicator solution of methyl red-bromocresol green; inserting the lower end of a condenser pipe below the liquid level of the boric acid solution, slightly swinging the Kjeldahl flask to uniformly mix the solution, heating and distilling until the total volume of the receiving solution is about 250ml, lifting the tip of the condenser pipe out of the liquid level, flushing steam for about 1 minute, and stopping distillation after rinsing the tip with water; the distillate was titrated with sulfuric acid titrant (0.05mo1/L) until the solution changed from blue-green to gray-purple and the titration results were corrected for by a blank test. Each ml of sulfuric acid titrant (0.05mol/L) corresponds to 1.401mg of N.
And (4) analyzing results:
table 1 test results of the vinegar turtle shell products of examples 1 and 2
Remarking: numbers 1-3 are vinegar turtle shell products obtained in example 1; no. 4-5 shows the vinegar processed turtle shell product obtained in example 2; the results for each number are the average of the measurements taken for each parallel sample.
The traditional method of example 1 needs grading sand ironing to ensure uniform color and consistent processing degree, but the obtained product has nonuniform color and poor glossiness. During the cooking and cleaning process, the residual meat in the spine of the turtle shell is difficult to brush out during brushing, colloidal substances on the edge of the turtle shell are easy to brush out, the loss of protein components is serious, and special attention needs to be paid to the operation technique; when in operation, the skin and meat need to be brushed off in hot water while the operation is hot, and workers are easy to be scalded.
In the embodiment 2, the cleaning is performed by sand ironing, grading is not needed in the cleaning process, the cleaning is directly performed by secondary sand ironing after the cleaning, and the obtained product has uniform color, bright yellow and oily luster, which indicates that the processing degrees are consistent. Compared with the vinegar turtle shell obtained in the example 1, the vinegar turtle shell obtained in the example 2 is yellow, uniform and glossy, is crisp and easy to crush, takes short time for peeling the tendon and the meat of the turtle shell with the same amount, and has high extract and protein content.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (4)
1. The processing method of the vinegar turtle shell is characterized by comprising the following steps: the method comprises the following steps in sequence:
1) pretreating turtle shells: killing live soft-shelled turtle, peeling, cleaning and drying in the air;
2) and (3) sand ironing and cleaning: adding carapax Trionycis into hot oil sand, parching with strong fire until the surface of carapax Trionycis has black skin and bubbles, and the residual meat in and at the edge of carapax Trionycis is screened off, scraping off the muscle and tendon attached to the inner and edge of carapax Trionycis with knife, rapidly cleaning, and sun drying;
3) blocking: crushing the cleaned carapax Trionycis into pieces (1.5-2.5) cm × (1.5-2.5) cm;
4) and (3) secondary sand ironing: frying the oil sand with strong fire until the hands are scalded and smooth, adding the turtle shell blocks obtained in the step 3), continuously frying with strong fire until the surfaces of the turtle shell blocks are slightly yellow, taking out and screening out the oil sand;
5) quenching with vinegar: soaking carapax Trionycis blocks subjected to secondary sand scalding in vinegar solution for 20-30s, and adding vinegar 20Kg per 100Kg of carapax Trionycis blocks;
6) and (3) drying: taking out the turtle shell blocks quenched with the vinegar, draining, drying in an open type dryer, and taking out;
7) packaging: packaging the dried vinegar turtle shell finished product in a plastic packaging bag, storing in a ventilated and dry shade storehouse for moth prevention;
2-4kg of oil sand is used for every 1kg of turtle shells in the step 2);
the preparation method of the oil sand comprises the following steps:
drying river sand in the sun, selecting fine sand which can pass through a second sieve and can not pass through a fourth sieve, placing the fine sand in a pot, frying the fine sand with strong fire, adding edible oil, and frying the fine sand until the fine sand is smooth to obtain oil sand;
the hot oil sand stir-frying in the step 2) means that hands feel obvious heat when the hands are 5cm away from the sand surface, and the oil sand temperature is 180-200 ℃ when the oil sand stir-frying in the step 4) is used to scald hands and smooth.
2. The processing method of vinegar-processed turtle shells according to claim 1, which is characterized in that: and (3) controlling the drying temperature in the step 6) to be 60-80 ℃ and the drying time to be 120 +/-10 min.
3. The processing method of vinegar-processed turtle shells according to claim 2, which is characterized in that: 2-4kg of oil sand is used for every 1kg of turtle shell blocks in the step 4).
4. The processing method of vinegar-processed turtle shells according to claim 3, which is characterized in that: the vinegar liquid in the step 5) is rice vinegar or white vinegar.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104224843A (en) * | 2013-06-14 | 2014-12-24 | 铜仁梵净山中药饮片有限公司 | Process for making tortoise shell medicinal slices by adopting sand heating and vinegar quenching method |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104224843A (en) * | 2013-06-14 | 2014-12-24 | 铜仁梵净山中药饮片有限公司 | Process for making tortoise shell medicinal slices by adopting sand heating and vinegar quenching method |
Non-Patent Citations (2)
| Title |
|---|
| 鳖甲炮制工艺的改进;李泽民;《中药通报》;19860731;第11卷(第7期);25 * |
| 鳖甲现代炮制方法的探讨;雷海民等;《中华中医药学会第三届中药炮制分会学术会议论文集》;20031001;136-140 * |
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