CN111228312A - High-efficiency processing method of pilose antler - Google Patents
High-efficiency processing method of pilose antler Download PDFInfo
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- 210000003056 antler Anatomy 0.000 title claims abstract description 218
- 238000003672 processing method Methods 0.000 title claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 138
- 238000001035 drying Methods 0.000 claims abstract description 66
- 238000009835 boiling Methods 0.000 claims abstract description 38
- 238000007710 freezing Methods 0.000 claims abstract description 30
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 239000012535 impurity Substances 0.000 claims abstract description 14
- 238000010257 thawing Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000008213 purified water Substances 0.000 claims description 54
- 238000002791 soaking Methods 0.000 claims description 37
- 238000010438 heat treatment Methods 0.000 claims description 36
- 238000001914 filtration Methods 0.000 claims description 18
- 230000005684 electric field Effects 0.000 claims description 17
- 235000007650 Aralia spinosa Nutrition 0.000 claims description 15
- 241000949456 Zanthoxylum Species 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 9
- 238000004321 preservation Methods 0.000 claims description 8
- 235000012041 food component Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 150000004676 glycans Chemical class 0.000 description 9
- 230000000144 pharmacologic effect Effects 0.000 description 9
- 229920001282 polysaccharide Polymers 0.000 description 9
- 239000005017 polysaccharide Substances 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 235000015097 nutrients Nutrition 0.000 description 8
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- 206010033546 Pallor Diseases 0.000 description 5
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- 150000004665 fatty acids Chemical class 0.000 description 4
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- 239000007864 aqueous solution Substances 0.000 description 2
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- A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
- A61K35/32—Bones; Osteocytes; Osteoblasts; Tendons; Tenocytes; Teeth; Odontoblasts; Cartilage; Chondrocytes; Synovial membrane
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Abstract
The invention relates to the technical field of processing of pilose antler, in particular to a high-efficiency processing method of pilose antler. The method comprises the following steps: pretreatment: pretreating fresh cornu Cervi Pantotrichum to remove impurities on surface of fresh cornu Cervi Pantotrichum; quick-freezing: quickly freezing the pretreated pilose antler, and completely freezing the pilose antler; unfreezing: thawing frozen cornu Cervi Pantotrichum; drying: drying the thawed cornu Cervi Pantotrichum until the water content of cornu Cervi Pantotrichum is 25% -32%; boiling and drying: and repeatedly boiling and drying the dried pilose antler. The processing method is simple and efficient, and the cornu Cervi Pantotrichum has good taste and easily absorbed nutritional components.
Description
Technical Field
The invention relates to the technical field of processing of pilose antler, in particular to a high-efficiency processing method of pilose antler.
Background
Cornu cervi pantotrichum is a precious traditional Chinese medicine and is taken from the immature horn of sika deer (Cervus nippon Temminck) or red deer (C.Elaohusl) which is not ossified, so that the cornu cervi pantotrichum can be regarded as a natural growth factor bank. Ancient books are recorded: pilose antler is sweet in taste and warm in nature, mainly leaks and dislikes, frigid and fever fright epilepsy, tonifies qi and strengthens mind, produces teeth and is not old, warms kidney and strengthens yang, produces essence and benefits blood, and strengthens tendons and marrow. The formula of the preparation mainly treats consumptive disease emaciation, blood deficiency dizziness, waist soreness and weakness, impotence and premature ejaculation, chronic injury, brain strengthening, intelligence improving, blood generation, body building, bone setting, sexual function improvement and wound healing promotion. Modern pharmacological studies show that pilose antler has various pharmacological actions, such as: cardiovascular, nervous system; sugar, lipid, protein metabolism; regulating immunity, relieving inflammation, resisting tumor, strengthening brain, and resisting aging.
The traditional boiling and frying method is low in required conditions and simple in operation process, the pilose antler is generally boiled and fried in boiling water for 15-30 times, the components such as protein, polysaccharide and the like in the pilose antler are changed, the pilose antler is particularly easy to absorb, and the pharmacological activity of the pilose antler is improved; but has great loss of fat-soluble components of the pilose antler. Vacuum freeze-drying can be well solved, fat-soluble components such as fatty acid, cholesterol, sex hormone and the like in the freeze-dried pilose antler can be well reserved by the freeze-dried pilose antler, the appearance color of the product is bright, but the protein in the freeze-dried pilose antler is protein, and cell and animal experiments show that the absorption is less after the freeze-dried pilose antler is taken, the utilization rate is reduced, the pharmacological activity is reduced, and the taste is poor. And the existing processing technology of some pilose antler is very complicated.
Disclosure of Invention
The invention aims to provide an efficient processing method of pilose antler, which is simple and efficient, has excellent taste and easy absorption of nutrient components.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
The invention provides a high-efficiency processing method of pilose antler, which comprises the following steps: pretreatment: pretreating fresh cornu Cervi Pantotrichum to remove impurities on surface of fresh cornu Cervi Pantotrichum; quick-freezing: quickly freezing the pretreated pilose antler, and completely freezing the pilose antler; unfreezing: thawing frozen cornu Cervi Pantotrichum; drying: drying the thawed cornu Cervi Pantotrichum until the water content of cornu Cervi Pantotrichum is 25% -32%; boiling and drying: and repeatedly boiling and drying the dried pilose antler.
Further, in some embodiments of the present invention, the preprocessing comprises: washing fresh cornu Cervi Pantotrichum with alkaline water of 35-40 deg.C.
Further, in some embodiments of the present invention, the quick freezing comprises: cooling the pilose antler to 0 to-5 ℃ within 25 to 30min, and freezing the pilose antler for 3 to 5 days at the temperature of-20 to-30 ℃.
Further, in some embodiments of the present invention, the antler is quickly frozen and then treated with a high or ultra-high voltage pulsed electric field before thawing.
Further, in some embodiments of the present invention, the conditions of the high voltage pulsed electric field processing are: the processing field intensity is 10-80kV/cm, the processing time is 50-80 mus, the frequency is 50-500Hz, and the processing conditions of the ultrahigh voltage pulse electric field are as follows: treating for 15-60 min under 100-400 MPa.
Further, in some embodiments of the present invention, the antler is thawed by using an oven; the thawing process comprises the following steps: firstly, the temperature of the oven is adjusted to 60-70 ℃ and preheated for 30-40 min; then, adjusting the temperature of the oven to 35-40 ℃, and placing the pilose antler in the oven to bake for 1.5-2 h; then the temperature of the oven is adjusted to 45-50 ℃ for baking for 0.8-1.2 h; then the temperature of the oven is adjusted to 55-60 ℃ for baking for 0.8-1.2 h.
Further, in some embodiments of the present invention, the antler is dried by an oven; the drying process comprises the following steps: firstly, adjusting the temperature of an oven to 65-70 ℃, placing the pilose antler in the oven to bake for 8-10 h, turning over the pilose antler once every 2h, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler for 8-10 h by cold air; then the temperature of the oven is adjusted to 70-75 ℃ and the pilose antler is baked for 8-10 h, the pilose antler is turned once every 2h, and after the baking is finished, the pilose antler is taken out from the oven and is dried by cold air for 8-10 h; and then the temperature of the oven is adjusted to 70-75 ℃ for baking for 2-8 h, and after baking is finished, the pilose antler is taken out from the oven and dried by cold air for 8-10 h.
Further, in some embodiments of the present invention, the blanching and drying process includes: soaking the dried pilose antler in red date water at 40-70 ℃ for 20-40 min, heating the red date water to boil for 0.1-2 min, taking out the pilose antler, and baking the pilose antler for 2-5 h at 65-70 ℃ in an oven; soaking the baked pilose antler in purified water at 30-70 ℃ for 30-40 min under heat preservation, heating the purified water to boil for 5-10 min, taking out the pilose antler, and baking the pilose antler for 2-5 h at 65-70 ℃ in an oven; soaking the baked pilose antler in purified water at 30-70 ℃ for 30-40 min under heat preservation, heating the purified water to boil for 5-10 min, taking out the pilose antler, and baking the pilose antler for 2-5 h at 65-70 ℃ in an oven; soaking the baked cornu Cervi Pantotrichum in 30-60 deg.C pricklyash peel water for 10-20 min, heating the pricklyash peel water to boil for 0.1-0.2 min, taking out cornu Cervi Pantotrichum, baking in oven at 65-70 deg.C for 1-3 h to obtain dried cornu Cervi Pantotrichum with water content of 8-13%.
Further, in some embodiments of the present invention, the red date water is prepared by adding red dates into purified water, boiling and filtering.
Further, in some embodiments of the present invention, the zanthoxylum bungeanum aqueous solution is prepared by adding zanthoxylum bungeanum into purified water, boiling and filtering.
The high-efficiency processing method of the pilose antler provided by the invention at least has the following beneficial effects:
the processing method removes impurities such as blood stain and oil stain on the surface of fresh pilose antler by pretreatment, can improve the permeability of the surface of the pilose antler, is convenient for subsequent treatment, and can ensure that the processed pilose antler has higher quality and better comfort when being eaten; then, the pilose antler is quickly frozen, so fat-soluble components such as fatty acid, cholesterol, sex hormone and the like in the pilose antler can be well reserved, and the pilose antler has bright appearance color; then, the pilose antler is unfrozen to facilitate the subsequent drying treatment; then drying the pilose antler until the water content is 25% -32%, and avoiding the phenomenon that the pilose antler generates peeling; and repeatedly blanching and drying the pilose antler to activate components such as protein, polysaccharide and the like in the pilose antler, so that the components such as the protein, the polysaccharide and the like in the pilose antler are particularly easy to absorb, and the pharmacological activity of the pilose antler is improved. The processing method is simple and efficient, and the prepared pilose antler has excellent taste and easy absorption of nutrient components.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
The invention provides a high-efficiency processing method of pilose antler, which comprises the following steps: pretreatment: pretreating fresh cornu Cervi Pantotrichum to remove impurities on surface of fresh cornu Cervi Pantotrichum; quick-freezing: quickly freezing the pretreated pilose antler, and completely freezing the pilose antler; unfreezing: thawing frozen cornu Cervi Pantotrichum; drying: drying the thawed cornu Cervi Pantotrichum until the water content of cornu Cervi Pantotrichum is 25% -32%; boiling and drying: and repeatedly boiling and drying the dried pilose antler.
The processing method removes impurities such as blood stain and oil stain on the surface of fresh pilose antler by pretreatment, can improve the permeability of the surface of the pilose antler, is convenient for subsequent treatment, and can ensure that the processed pilose antler has higher quality and better comfort when being eaten; then, the pilose antler is quickly frozen, so fat-soluble components such as fatty acid, cholesterol, sex hormone and the like in the pilose antler can be well reserved, and the pilose antler has bright appearance color; then, the pilose antler is unfrozen to facilitate the subsequent drying treatment; then drying the pilose antler until the water content is 25% -32%, and avoiding the phenomenon that the pilose antler generates peeling; and repeatedly blanching and drying the pilose antler to activate components such as protein, polysaccharide and the like in the pilose antler, so that the components such as the protein, the polysaccharide and the like in the pilose antler are particularly easy to absorb, and the pharmacological activity of the pilose antler is improved. The processing method is simple and efficient, and the prepared pilose antler has excellent taste and easy absorption of nutrient components.
Further, in some embodiments of the present invention, the preprocessing comprises: washing fresh cornu Cervi Pantotrichum with alkaline water of 35-40 deg.C. The alkaline water with the temperature of 5-40 ℃ is adopted to wash the fresh pilose antler, so that blood stain, oil stain and other impurities on the surface of the fresh pilose antler can be effectively removed, the permeability of the surface of the pilose antler is improved, and the subsequent treatment is convenient.
Further, in some embodiments of the present invention, the quick freezing comprises: cooling the pilose antler to 0 to-5 ℃ within 25 to 30min, and freezing the pilose antler for 3 to 5 days at the temperature of-20 to-30 ℃. Thus, the pilose antler is quickly cooled, the loss or deterioration of the nutrient substances of the pilose antler can be effectively avoided, and then the pilose antler is frozen for 3-5 days at the temperature of minus 20 ℃ to minus 30 ℃ so as to be completely frozen and better retain the nutrient substances in the pilose antler.
Further, in some embodiments of the present invention, the antler is quickly frozen and then treated with a high or ultra-high voltage pulsed electric field before thawing. Thus, cell membranes can be damaged less, the frequency of subsequent boiling and drying can be reduced, the antler is treated efficiently, and the loss of fat-soluble components can be reduced.
Further, in some embodiments of the present invention, the conditions of the high voltage pulsed electric field processing are:
the processing field intensity is 10-80kV/cm, the processing time is 50-80 mus, the frequency is 50-500Hz, and the processing conditions of the ultrahigh voltage pulse electric field are as follows: treating for 15-60 min under 100-400 MPa. The high-voltage pulse electric field treatment condition or the ultrahigh-voltage pulse electric field treatment condition can effectively retain fat-soluble active ingredients in the pilose antler, promote effective conversion of the ingredients such as protein, polysaccharide and the like, improve the pharmacological activity of the pilose antler and simplify the subsequent treatment steps.
Further, in some embodiments of the present invention, the antler is thawed by using an oven; the thawing process comprises the following steps: firstly, the temperature of the oven is adjusted to 60-70 ℃ and preheated for 30-40 min; then, adjusting the temperature of the oven to 35-40 ℃, and placing the pilose antler in the oven to bake for 1.5-2 h; then the temperature of the oven is adjusted to 45-50 ℃ for baking for 0.8-1.2 h; then the temperature of the oven is adjusted to 55-60 ℃ for baking for 0.8-1.2 h. The thawing method can shorten the thawing time of the pilose antler, but cannot damage the nutrient substances in the pilose antler, and can further efficiently treat the pilose antler.
Further, in some embodiments of the present invention, the antler is dried by an oven; the drying process comprises the following steps: firstly, adjusting the temperature of an oven to 65-70 ℃, placing the pilose antler in the oven to bake for 8-10 h, turning over the pilose antler once every 2h, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler for 8-10 h by cold air; then the temperature of the oven is adjusted to 70-75 ℃ and the pilose antler is baked for 8-10 h, the pilose antler is turned once every 2h, and after the baking is finished, the pilose antler is taken out from the oven and is dried by cold air for 8-10 h; and then the temperature of the oven is adjusted to 70-75 ℃ for baking for 2-8 h, and after baking is finished, the pilose antler is taken out from the oven and dried by cold air for 8-10 h. The baking method can rapidly remove excessive water in cornu Cervi Pantotrichum and efficiently treat cornu Cervi Pantotrichum, and does not destroy the nutrients in cornu Cervi Pantotrichum.
Further, in some embodiments of the present invention, the blanching and drying process includes: soaking the dried pilose antler in red date water at 40-70 ℃ for 20-40 min, heating the red date water to boil for 0.1-2 min, taking out the pilose antler, and baking the pilose antler for 2-5 h at 65-70 ℃ in an oven; soaking the baked pilose antler in purified water at 30-70 ℃ for 30-40 min under heat preservation, heating the purified water to boil for 5-10 min, taking out the pilose antler, and baking the pilose antler for 2-5 h at 65-70 ℃ in an oven; soaking the baked pilose antler in purified water at 30-70 ℃ for 30-40 min under heat preservation, heating the purified water to boil for 5-10 min, taking out the pilose antler, and baking the pilose antler for 2-5 h at 65-70 ℃ in an oven; soaking the baked cornu Cervi Pantotrichum in 30-60 deg.C pricklyash peel water for 10-20 min, heating the pricklyash peel water to boil for 0.1-0.2 min, taking out cornu Cervi Pantotrichum, baking in oven at 65-70 deg.C for 1-3 h to obtain dried cornu Cervi Pantotrichum with water content of 8-13%. Firstly, the pilose antler is soaked and boiled by the red date water, so that the strong fishy smell of the pilose antler can be removed, the pilose antler is more comfortable to eat, and then the pilose antler is dried to remove excessive water in the pilose antler; repeatedly scalding and boiling twice to make the components such as protein, polysaccharide, etc. in cornu Cervi Pantotrichum easy to absorb, and improve the pharmacological activity of cornu Cervi Pantotrichum; and the wild pepper is used for soaking and boiling, so that the hairy antler is prevented from being rotten by the living insects, and the preservation time limit of the hairy antler is further improved.
Further, in some embodiments of the present invention, the red date water is prepared by adding red dates into purified water, boiling and filtering. The fructus Jujubae water can effectively remove the fishy smell of cornu Cervi Pantotrichum.
Further, in some embodiments of the present invention, the zanthoxylum bungeanum aqueous solution is prepared by adding zanthoxylum bungeanum into purified water, boiling and filtering. The pricklyash peel water can effectively prolong the preservation time of the pilose antler.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
Pretreatment: washing fresh cornu Cervi Pantotrichum with 38 deg.C alkaline water to remove impurities on the surface of fresh cornu Cervi Pantotrichum.
Quick-freezing: cooling cornu Cervi Pantotrichum to 0 deg.C within 25min, and freezing at-20 deg.C for 4 days;
unfreezing: firstly, adjusting the temperature of an oven to 65 ℃ and preheating for 30 min; then, the temperature of the oven is adjusted to 35 ℃, and the pilose antler is placed in the oven to be baked for 1.5 h; then the temperature of the oven is adjusted to 45 ℃ for baking for 1.2 h; then adjusting the temperature of the oven to 60 ℃ and baking for 1 h;
drying: firstly, adjusting the temperature of an oven to 70 ℃, placing the pilose antler in the oven to bake for 8 hours, turning the pilose antler once every 2 hours, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler in the air by cold air for 10 hours; adjusting the temperature of the oven to 75 ℃ and baking for 10h, turning over the cartialgenous every 2 hours, taking the cartialgenous out of the oven after baking is finished, and drying the cartialgenous for 10h by cold and cool air; and adjusting the temperature of the oven to 70 ℃ for baking for 4h, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler for 10h by cold air.
Boiling and drying: soaking dried cornu Cervi Pantotrichum in 45 deg.C fructus Jujubae water for 40min, heating fructus Jujubae water to boil, keeping for 0.5min, taking out cornu Cervi Pantotrichum, and baking in oven at 65 deg.C for 2 hr; soaking the baked cornu Cervi Pantotrichum with 70 deg.C purified water for 40min, heating the purified water to boil, keeping for 5min, taking out cornu Cervi Pantotrichum, and baking in oven at 70 deg.C for 5 hr; soaking the baked cornu Cervi Pantotrichum with 30 deg.C purified water for 40min, heating the purified water to boil, keeping for 5min, taking out cornu Cervi Pantotrichum, and baking in oven at 70 deg.C for 2 hr; soaking the baked cornu Cervi Pantotrichum in 60 deg.C pricklyash peel water for 20min, heating the pricklyash peel water to boil, maintaining for 0.2min, taking out cornu Cervi Pantotrichum, and baking in oven at 65 deg.C for 1h to obtain dried cornu Cervi Pantotrichum with water content of 8%.
The fructus Jujubae water is prepared by adding fructus Jujubae into purified water, boiling, and filtering; the fructus Zanthoxyli water is prepared by adding fructus Zanthoxyli into purified water, boiling, and filtering.
Example 2
Pretreatment: washing fresh cornu Cervi Pantotrichum with 35 deg.C alkaline water to remove impurities on the surface of fresh cornu Cervi Pantotrichum.
Quick-freezing: cooling cornu Cervi Pantotrichum to 0 deg.C within 25min, and freezing at-20 deg.C for 5 days; the treatment conditions of the high-voltage pulse electric field treatment are as follows: the processing field intensity is 80kV/cm, the processing time is 50, and the frequency is 50 Hz;
unfreezing: firstly, adjusting the temperature of an oven to 60 ℃ and preheating for 40 min; then, adjusting the temperature of the oven to 35 ℃, and placing the pilose antler in the oven to bake for 2 hours; then the temperature of the oven is adjusted to 45 ℃ for baking for 1.2 h; then adjusting the temperature of the oven to 55 ℃ and baking for 0.8 h;
drying: firstly, adjusting the temperature of an oven to 65 ℃, placing the pilose antler in the oven to bake for 10 hours, turning the pilose antler once every 2 hours, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler in the air by cold air for 8 hours; adjusting the temperature of the oven to 70 ℃, baking for 10h, turning over the cartialgenous every 2h, taking the cartialgenous out of the oven after baking, and drying in the air for 8h by using cold air; and adjusting the temperature of the oven to 70 ℃, baking for 8h, taking the pilose antler out of the oven after baking is finished, and drying for 8h by using cold air.
Boiling and drying: soaking dried cornu Cervi Pantotrichum in 40 deg.C fructus Jujubae water for 40min, heating fructus Jujubae water to boil, keeping for 0.1min, taking out cornu Cervi Pantotrichum, and baking in oven at 65 deg.C for 5 hr; soaking the baked cornu Cervi Pantotrichum with 30 deg.C purified water for 40min, heating the purified water to boil, keeping for 5min, taking out cornu Cervi Pantotrichum, and baking in oven at 65 deg.C for 2 hr; soaking the baked cornu Cervi Pantotrichum with 30 deg.C purified water for 40min, heating the purified water to boil, keeping for 5min, taking out cornu Cervi Pantotrichum, and baking in oven at 65 deg.C for 5 hr; soaking baked cornu Cervi Pantotrichum in 30 deg.C fructus Zanthoxyli water for 20min, heating fructus Zanthoxyli water to boil, keeping for 0.1min, taking out cornu Cervi Pantotrichum, and baking in oven at 65 deg.C for 1h to obtain dried cornu Cervi Pantotrichum with water content of 10%.
The fructus Jujubae water is prepared by adding fructus Jujubae into purified water, boiling, and filtering; the fructus Zanthoxyli water is prepared by adding fructus Zanthoxyli into purified water, boiling, and filtering.
Example 3
Pretreatment: washing fresh cornu Cervi Pantotrichum with 40 deg.C alkaline water to remove impurities on the surface of fresh cornu Cervi Pantotrichum.
Quick-freezing: cooling cornu Cervi Pantotrichum to 0 deg.C within 30min, and freezing at-30 deg.C for 3 days; the treatment conditions of the high-voltage pulse electric field treatment are as follows: the processing field intensity is 10kV/cm, the processing time is 80 mus, and the frequency is 500 Hz;
unfreezing: firstly, adjusting the temperature of an oven to 70 ℃ and preheating for 30 min; then, the temperature of the oven is adjusted to 40 ℃, and the pilose antler is placed in the oven to be baked for 1.5 h; then adjusting the temperature of the oven to 50 ℃ and baking for 0.8 h; then adjusting the temperature of the oven to 60 ℃ and baking for 0.8 h;
drying: firstly, adjusting the temperature of an oven to 70 ℃, placing the pilose antler in the oven to bake for 10 hours, turning the pilose antler once every 2 hours, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler in the air by cold air for 10 hours; adjusting the temperature of the oven to 75 ℃, baking for 8h, turning over the cartialgenous every 2h, taking the cartialgenous out of the oven after baking, and drying in the air for 10h by using cold and cool air; and adjusting the temperature of the oven to 75 ℃ for baking for 2h, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler for 10h by cold air.
Boiling and drying: soaking dried cornu Cervi Pantotrichum in 70 deg.C fructus Jujubae water for 20min, heating fructus Jujubae water to boil, keeping for 0.5min, taking out cornu Cervi Pantotrichum, and baking in oven at 70 deg.C for 2 hr; soaking the baked cornu Cervi Pantotrichum with 70 deg.C purified water for 30min, heating the purified water to boil, keeping for 10min, taking out cornu Cervi Pantotrichum, and baking in oven at 70 deg.C for 2 hr; soaking the baked cornu Cervi Pantotrichum with 70 deg.C purified water for 30min, heating the purified water to boil, keeping for 10min, taking out cornu Cervi Pantotrichum, and baking in oven at 70 deg.C for 2 hr; soaking the baked cornu Cervi Pantotrichum in 60 deg.C pricklyash peel water for 10min, heating the pricklyash peel water to boil, maintaining for 0.2min, taking out cornu Cervi Pantotrichum, and baking in oven at 70 deg.C for 1h to obtain dried cornu Cervi Pantotrichum with water content of 13%.
The fructus Jujubae water is prepared by adding fructus Jujubae into purified water, boiling, and filtering; the fructus Zanthoxyli water is prepared by adding fructus Zanthoxyli into purified water, boiling, and filtering.
Example 4
Pretreatment: washing fresh cornu Cervi Pantotrichum with 33 deg.C alkaline water to remove impurities on the surface of fresh cornu Cervi Pantotrichum.
Quick-freezing: cooling cornu Cervi Pantotrichum to-2 deg.C within 28min, and freezing at-25 deg.C for 4 days; then the treatment conditions of the ultrahigh voltage pulse electric field are as follows: treating at 100MPa for 60 min;
unfreezing: firstly, adjusting the temperature of an oven to 65 ℃ and preheating for 35 min; then, the temperature of the oven is adjusted to 37 ℃, and the pilose antler is placed in the oven to be baked for 1.7 h; then adjusting the temperature of the oven to 47 ℃ and baking for 1 h; then adjusting the temperature of the oven to 57 ℃ and baking for 1 h;
drying: firstly, adjusting the temperature of an oven to 67 ℃, placing the pilose antler in the oven to bake for 9 hours, turning the pilose antler once every 2 hours, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler in the air by cold air for 9 hours; adjusting the temperature of the oven to 73 ℃ and baking for 9h, turning over the cartialgenous every 2h, taking the cartialgenous out of the oven after baking is finished, and drying the cartialgenous for 9h by cold and cool air; and adjusting the temperature of the oven to 73 ℃ for baking for 6h, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler for 9h by cold air.
Boiling and drying: soaking dried cornu Cervi Pantotrichum in 55 deg.C fructus Jujubae water for 30min, heating fructus Jujubae water to boil, keeping for 1min, taking out cornu Cervi Pantotrichum, and baking in oven at 67 deg.C for 3.5 h; soaking the baked cornu Cervi Pantotrichum with 50 deg.C purified water for 35min, heating the purified water to boil, keeping for 8min, taking out cornu Cervi Pantotrichum, and baking in oven at 67 deg.C for 3.5 h; soaking the baked cornu Cervi Pantotrichum with 50 deg.C purified water for 35min, heating the purified water to boil, keeping for 7min, taking out cornu Cervi Pantotrichum, and baking in oven at 67 deg.C for 3.5 h; soaking the baked cornu Cervi Pantotrichum in 45 deg.C fructus Zanthoxyli water for 15min, heating the fructus Zanthoxyli water to boil, maintaining for 0.1min, taking out cornu Cervi Pantotrichum, and baking in oven at 67 deg.C for 2 hr to obtain dried cornu Cervi Pantotrichum with water content of 10%.
The fructus Jujubae water is prepared by adding fructus Jujubae into purified water, boiling, and filtering; the fructus Zanthoxyli water is prepared by adding fructus Zanthoxyli into purified water, boiling, and filtering.
Example 5
Pretreatment: washing fresh cornu Cervi Pantotrichum with 32 deg.C alkaline water to remove impurities on the surface of fresh cornu Cervi Pantotrichum.
Quick-freezing: cooling cornu Cervi Pantotrichum to-1 deg.C within 26min, and freezing at-23 deg.C for 3.5 days; the treatment conditions of the high-voltage pulse electric field treatment are as follows: the processing conditions of the ultrahigh-voltage pulse electric field are as follows: treating at 400MPa for 15 min;
unfreezing: firstly, adjusting the temperature of an oven to 63 ℃ and preheating for 32 min; then, the temperature of the oven is adjusted to 32 ℃, and the pilose antler is placed in the oven to be baked for 1.8 h; then the temperature of the oven is adjusted to 41 ℃ for baking for 1.1 h; then adjusting the temperature of the oven to 55 ℃ and baking for 1.1 h;
drying: firstly, adjusting the temperature of an oven to 62 ℃, placing the pilose antler in the oven to bake for 9.5 hours, turning over the pilose antler once every 2 hours, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler for 9.5 hours by cold and cool air; adjusting the temperature of the oven to 71 ℃, baking for 9.5h, turning over the cartialgenous every 2 hours, taking the cartialgenous out of the oven after baking, and drying in the air by cold air for 9.5 h; and adjusting the temperature of the oven to 71 ℃ for baking for 3h, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler in the air for 9.5h by using cold air.
Boiling and drying: soaking dried cornu Cervi Pantotrichum in 48 deg.C fructus Jujubae water for 25min, heating fructus Jujubae water to boil, keeping the temperature at 0.5, taking out cornu Cervi Pantotrichum, and baking in oven at 62 deg.C for 4 hr; soaking the baked cornu Cervi Pantotrichum with 40 deg.C purified water for 32min, heating the purified water to boil, keeping for 6min, taking out cornu Cervi Pantotrichum, and baking in oven at 66 deg.C for 3 hr; soaking the baked cornu Cervi Pantotrichum with 40 deg.C purified water for 33min, heating the purified water to boil, keeping for 6min, taking out cornu Cervi Pantotrichum, and baking in oven at 66 deg.C for 3 hr; soaking the baked cornu Cervi Pantotrichum in 40 deg.C fructus Zanthoxyli water for 18min, heating the fructus Zanthoxyli water to boil, maintaining for 0.1min, taking out cornu Cervi Pantotrichum, and baking in oven at 66 deg.C for 1.5h to obtain dried cornu Cervi Pantotrichum with water content of 11%.
The fructus Jujubae water is prepared by adding fructus Jujubae into purified water, boiling, and filtering; the fructus Zanthoxyli water is prepared by adding fructus Zanthoxyli into purified water, boiling, and filtering.
Example 6
Pretreatment: washing fresh cornu Cervi Pantotrichum with 38 deg.C alkaline water to remove impurities on the surface of fresh cornu Cervi Pantotrichum.
Quick-freezing: cooling cornu Cervi Pantotrichum to-4 deg.C within 29min, and freezing at-29 deg.C for 4 days; the treatment conditions of the high-voltage pulse electric field treatment are as follows: the processing field intensity is 60kV/cm, the processing time is 60 mus, and the frequency is 300 Hz;
unfreezing: firstly, adjusting the temperature of an oven to 69 ℃ and preheating for 39 min; then, the temperature of the oven is adjusted to 39 ℃, and the pilose antler is placed in the oven to be baked for 1.9 h; then adjusting the temperature of the oven to 49 ℃ and baking for 0.9 h; then adjusting the temperature of the oven to 59 ℃ and baking for 0.9 h;
drying: firstly, adjusting the temperature of an oven to 69 ℃, placing the pilose antler in the oven to bake for 8.5h, turning over the pilose antler once every 2h, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler for 8.5h by cold and cool air; adjusting the temperature of the oven to 74 ℃, baking for 8.5h, turning over the cartialgenous every 2 hours, taking the cartialgenous out of the oven after baking, and drying in the air by cold air for 8.5 h; and adjusting the temperature of the oven to 74 ℃ for baking for 3h, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler for 8.9h by using cold air.
Boiling and drying: soaking dried cornu Cervi Pantotrichum in 65 deg.C fructus Jujubae water for 35min, heating fructus Jujubae water to boil, keeping for 2min, taking out cornu Cervi Pantotrichum, and baking in oven at 69 deg.C for 4.5 h; soaking the baked cornu Cervi Pantotrichum with 60 deg.C purified water for 39min, heating the purified water to boil, maintaining for 9min, taking out cornu Cervi Pantotrichum, and baking in oven at 69 deg.C for 2.5 h; soaking the baked cornu Cervi Pantotrichum with 60 deg.C purified water for 31min, heating the purified water to boil, maintaining for 8min, taking out cornu Cervi Pantotrichum, and baking in oven at 69 deg.C for 2.5 h; soaking the baked cornu Cervi Pantotrichum in 55 deg.C pricklyash peel water for 11min, heating the pricklyash peel water to boil, keeping for 0.1min, taking out cornu Cervi Pantotrichum, and baking in oven at 69 deg.C for 1.5h to obtain dried cornu Cervi Pantotrichum with water content of 9%.
The fructus Jujubae water is prepared by adding fructus Jujubae into purified water, boiling, and filtering; the fructus Zanthoxyli water is prepared by adding fructus Zanthoxyli into purified water, boiling, and filtering.
In conclusion, the high-efficiency processing method of the pilose antler provided by the invention at least has the following beneficial effects:
the processing method removes impurities such as blood stain and oil stain on the surface of fresh pilose antler by pretreatment, can improve the permeability of the surface of the pilose antler, is convenient for subsequent treatment, and can ensure that the processed pilose antler has higher quality and better comfort when being eaten; then, the pilose antler is quickly frozen, so fat-soluble components such as fatty acid, cholesterol, sex hormone and the like in the pilose antler can be well reserved, and the pilose antler has bright appearance color; then, the pilose antler is unfrozen to facilitate the subsequent drying treatment; then drying the pilose antler until the water content is 25% -32%, and avoiding the phenomenon that the pilose antler generates peeling; and repeatedly blanching and drying the pilose antler to activate components such as protein, polysaccharide and the like in the pilose antler, so that the components such as the protein, the polysaccharide and the like in the pilose antler are particularly easy to absorb, and the pharmacological activity of the pilose antler is improved. The processing method is simple and efficient, and the prepared pilose antler has excellent taste and easy absorption of nutrient components.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. A high-efficiency processing method of pilose antler is characterized in that: the method comprises the following steps:
pretreatment: pretreating fresh cornu Cervi Pantotrichum to remove impurities on surface of fresh cornu Cervi Pantotrichum;
quick-freezing: quickly freezing the pretreated pilose antler, and completely freezing the pilose antler;
unfreezing: thawing frozen cornu Cervi Pantotrichum;
drying: drying the thawed cornu Cervi Pantotrichum until the water content of cornu Cervi Pantotrichum is 25% -32%;
boiling and drying: and repeatedly boiling and drying the dried pilose antler.
2. The efficient processing method of pilose antler according to claim 1, characterized in that: the pretreatment comprises the following steps: washing fresh cornu Cervi Pantotrichum with alkaline water of 35-40 deg.C.
3. The efficient processing method of pilose antler according to claim 1, characterized in that: the quick-freezing comprises the following steps: cooling the pilose antler to 0 to-5 ℃ within 25 to 30min, and freezing the pilose antler for 3 to 5 days at the temperature of-20 to-30 ℃.
4. The efficient processing method of pilose antler according to claim 1, characterized in that: the pilose antler is quickly frozen and then treated by a high-voltage or ultrahigh-voltage pulse electric field before being thawed.
5. The efficient processing method of pilose antler according to claim 4, characterized in that: the high-voltage pulse electric field treatment conditions are as follows: the processing field intensity is 10-80kV/cm, the processing time is 50-80 mus, the frequency is 50-500Hz, and the processing conditions of the ultrahigh-voltage pulse electric field are as follows: treating for 15-60 min under 100-400 MPa.
6. The efficient processing method of pilose antler according to claim 1, characterized in that: unfreezing the pilose antler by using an oven; the thawing process comprises the following steps: firstly, the temperature of the oven is adjusted to 60-70 ℃ and preheated for 30-40 min; then, adjusting the temperature of the oven to 35-40 ℃, and placing the pilose antler in the oven to bake for 1.5-2 h; then the temperature of the oven is adjusted to 45-50 ℃ for baking for 0.8-1.2 h; then the temperature of the oven is adjusted to 55-60 ℃ for baking for 0.8-1.2 h.
7. The efficient processing method of pilose antler according to claim 1, characterized in that: drying the pilose antler by using an oven; the drying process comprises: firstly, adjusting the temperature of an oven to 65-70 ℃, placing the pilose antler in the oven to bake for 8-10 h, turning over the pilose antler once every 2h, taking the pilose antler out of the oven after baking is finished, and drying the pilose antler for 8-10 h by cold air; then the temperature of the oven is adjusted to 70-75 ℃ and the pilose antler is baked for 8-10 h, the pilose antler is turned once every 2h, and after the baking is finished, the pilose antler is taken out from the oven and is dried by cold air for 8-10 h; and then the temperature of the oven is adjusted to 70-75 ℃ for baking for 2-8 h, and after baking is finished, the pilose antler is taken out from the oven and dried by cold air for 8-10 h.
8. The efficient processing method of pilose antler according to claim 1, characterized in that: the boiling and drying process comprises the following steps: soaking the dried pilose antler in red date water at 40-70 ℃ for 20-40 min, heating the red date water to boil for 0.1-2 min, taking out the pilose antler, and baking the pilose antler for 2-5 h at 65-70 ℃ in an oven; soaking the baked pilose antler in purified water at 30-70 ℃ for 30-40 min under heat preservation, heating the purified water to boil for 5-10 min, taking out the pilose antler, and baking the pilose antler for 2-5 h at 65-70 ℃ in an oven; soaking the baked pilose antler in purified water at 30-70 ℃ for 30-40 min under heat preservation, heating the purified water to boil for 5-10 min, taking out the pilose antler, and baking the pilose antler for 2-5 h at 65-70 ℃ in an oven; soaking the baked cornu Cervi Pantotrichum in 30-60 deg.C pricklyash peel water for 10-20 min, heating the pricklyash peel water to boil for 0.1-0.2 min, taking out cornu Cervi Pantotrichum, baking in oven at 65-70 deg.C for 1-3 h to obtain dried cornu Cervi Pantotrichum with water content of 8-13%.
9. The efficient processing method of pilose antler according to claim 8, characterized in that: the fructus Jujubae water is prepared by adding fructus Jujubae into purified water, boiling, and filtering.
10. The efficient processing method of pilose antler according to claim 8, characterized in that: the pricklyash peel water is prepared by adding pricklyash peel into purified water, boiling and filtering.
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