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Steaming and binding method for antler slices

A processing method and velvet technology, applied in the field of velvet processing, can solve the problems of uneven porosity of decoction pieces, rough residue of velvet slices, and increased difficulty in cutting, so as to improve food and medicine, fine and uniform surface voids, and round The effect of film change

Active Publication Date: 2014-02-05
广州市药材公司中药饮片厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The processing method of decoction slices of deer antler contained in the 2010 edition of Pharmacopoeia of the People's Republic of China is to soak the antler with hot white wine or steam it for a while and then slice it. The disadvantage is that the difficulty of cutting is increased by the degree of ossification of the antler. , the porosity of the decoction pieces is uneven, and the decoction pieces are thick and brittle. The water-soluble protein, total phospholipids and total polysaccharides of the deer antler slices are not easy to dissolve when decocted.

Method used

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  • Steaming and binding method for antler slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) Depilate the top part of the antler and cut it into antler sections about 20cm long, select antler sections with similar diameters, and wash them;

[0032] 2) Use 30% rice wine to moisten the velvet section for 2 days;

[0033] 3) Use cotton gauze to wrap 3 moistened velvet sections into a 60cm thick velvet stick with a diameter of 3-3.7cm;

[0034] 4) Put 20Kg velvet sticks into a stainless steel steamer, add 10L of water half the volume of the velvet sticks, heat to 130°C, steam pressure 100Pa, and steam for 1.5h;

[0035] 5) Take out the antler stick, let it cool for 20 minutes, and wrap it tightly with new gauze until the antler diameter is about 2.7-3cm;

[0036] 6) The velvet sticks were steamed again at 100°C and 100Pa for 15 minutes without water;

[0037] 7) Take out the antler stick, let it cool for 20 minutes, then wrap it tightly with new gauze until the diameter of the antler is about 2.5cm;

[0038] 8) Steam the velvet sticks for the third time at 10...

Embodiment 2

[0043] 1) Depilate the middle part of the antler and cut it into a 30cm long antler section, select an antler section with a similar diameter and wash it;

[0044] 2) Moisten the velvet antler with 30% rice wine for 3 days;

[0045] 3) Use cotton gauze to wrap 2 moistened antler sections with an antler stick with a length of about 60cm and uniform thickness at both ends. The diameter of the antler is about 3.7-4.5cm;

[0046] 4) Put 10Kg velvet sticks into a stainless steel steamer, add 5L of water, heat to 100°C, steam pressure is 130Pa, and steam for 2 hours;

[0047] 5) Take out the antler stick, let it cool for 30 minutes, then wrap it tightly with new gauze until the antler diameter is about 3-3.5cm;

[0048] 6) The velvet sticks are steamed again at 100°C and 130Pa for 20 minutes without water;

[0049] 7) Take out the antler stick, let it cool for 20 minutes, then wrap it tightly with new gauze until the diameter of the antler is about 2.5 cm;

[0050] 8) The velvet ...

Embodiment 3

[0055] 1) Remove the hair from the bottom of the antler and cut it into a 30cm long antler section, select an antler section with a similar diameter and wash it;

[0056] 2) Use 30% rice wine to moisten the antler section for 5 days;

[0057] 3) Use cotton gauze to wrap 2 soaked velvet sections with an antler stick with a length of about 60cm and uniform thickness at both ends. The diameter of the antler is about 4.5-5.1cm;

[0058] 4) Put 20Kg antler sticks into a stainless steel steamer, add 10L of water, heat to 130°C, steam pressure is 100Pa, and steam for 3 hours;

[0059] 5) Take out the antler stick, let it cool for 20 minutes, and wrap it tightly with new gauze until the antler diameter is about 3.5-4cm;

[0060] 6) The velvet sticks were steamed again at 130°C and 100Pa for 30 minutes without water;

[0061] 7) Take out the antler stick, let it cool for 20 minutes, then wrap it tightly with new gauze until the antler diameter is about 3 cm;

[0062] 8) The velvet s...

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Abstract

The invention discloses a steaming and binding method for antler slices. The steaming and binding method comprises the following steps: softening an antler by wetting the antler thoroughly with low-alcohol rice wine with the alcohol concentration of 18-30, then binding and steaming for four times, finally drying until the water content is about 30%-40%, cutting into slices, and storing the slices along with a drying agent. The antler slices prepared by using the method have the characteristics on appearance properties of being relatively thin in thickness, relatively regular in shape and relatively dense and uniform in surface gaps, having transparent yellow colloid-shaped circles on the edges, and the like; the medicinal ingredient content is relatively high, wherein the water-soluble protein content is 0.74%-1.17% and is 2-2.4 times that of conventional antler slices, the total phospholipid content is 1.5-1.9 times that of the conventional antler slices, and the total polysaccharide content is 1.3-1.5 times that of the conventional antler slices; the antler slices become soft after being slightly stewed, are convenient to eat, just melt in the mouth, have an endosperm flavor, and are good in mouth feel.

Description

technical field [0001] The invention relates to a processing method of velvet antler, in particular to a steaming and rolling processing method of velvet antler flakes. Background technique [0002] Deer antler is the unossified and densely hairy young horn of the stag Cervus nippon Temminck or the red deer Cervus elaphus Linnaeus of the deer family. Its nature and flavor are sweet, salty, warm. Returning to the kidney and liver meridian, it has the functions of strengthening kidney yang, benefiting essence and blood, strengthening muscles and bones, regulating Chong and Ren, and treating sores. It is a commonly used tonic medicinal material in Chinese medicine for treating diseases and health care. [0003] The processing method of decoction slices of deer antler contained in the 2010 edition of Pharmacopoeia of the People's Republic of China is to moisten the antler with hot white wine or steam it for a while and then slice it. The disadvantage is that the difficulty of c...

Claims

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Application Information

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IPC IPC(8): A61K35/32
Inventor 黄玉梅吴志坚叶志强
Owner 广州市药材公司中药饮片厂
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