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Velvet antler processing technology

A technology of velvet antler and velvet slices, which is applied in the field of processing Chinese medicinal materials, can solve the problems of heavy fishy smell and poor taste of velvet antler, and achieve the effects of improving taste, avoiding loss, and good clinical curative effect

Active Publication Date: 2014-11-05
SHAN DONG DONG E E JIAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of the invention can effectively solve the problems of poor taste and heavy fishy smell of velvet antler, and the prepared velvet antler can be directly used as decoction pieces

Method used

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  • Velvet antler processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 Screening of deer antler deodorant processing technology

[0031] In order to screen the deodorant method of deer antler, a series of screening experiments of processing technology were carried out. The experimental methods and procedures are as follows, see Table 1; the experimental results are shown in Table 2:

[0032] Table 1 Deer antler preparation method

[0033]

[0034]

[0035] Table 2 Comparison of velvet antler quality and protein content with different processing techniques

[0036]

[0037] Experimental results and analysis: Compared with the above four methods, the red jujube has a better deodorizing effect and can keep the deer antler pieces intact, which is better than the effect of boiling and boiling with ginger and rock sugar. Acetic acid has greater damage to the velvet properties. Traditionally, velvet antler removes blood by boiling and frying. This velvet removes fishy antler technology quickly and reduces the loss of active ingredients. Re...

Embodiment 2

[0038] Example 2 Deodorant processing method of deer antler

[0039] Deodorize deer antler pieces according to the following methods:

[0040] (1) Weigh 100g of jujube powder, add 4000mL of water, boil for 30min, filter, and obtain jujube water;

[0041] (2) Put 500g deer antler pieces into red date water, keep warm at 70℃ for 20min, then heat to a slight boil, fry for 20 seconds, take out the drained water, remove the foam in the water, then put it into boiling for 15 seconds, take out the deer antler Slices, drain the water;

[0042] (3) Put the antler slices boiled and fried with jujube water in a ventilated drying oven at 55°C for 6 hours to obtain edible antler slices.

[0043] Deer antler quality, protein content and traits before and after processing

[0044]

Embodiment 3

[0045] Example 3 Deodorant processing method of deer antler

[0046] Deodorize deer antler pieces according to the following methods:

[0047] (1) Weigh 50g of red dates, add 2000mL of water, boil for 30min, and filter to obtain red date water;

[0048] (2) Put 500g of deer antler pieces into red date water, incubate at 70°C for 20 minutes, then heat to a slight boil, fry for 15 seconds, take out the drained water, remove the foam in the water, and then put it into boiling for 20 seconds, take out the antler Slices, drain the water;

[0049] (3) Put the antler slices boiled and fried with jujube water in a ventilated drying oven at 55°C for 6 hours to obtain edible antler slices.

[0050] Deer antler quality, protein content and traits before and after processing

[0051]

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Abstract

The invention relates to a velvet antler processing technology including 1) decocting red dates, filtering to obtain red dates water; 2) putting velvet antler into the red dates water, soaking, boiling, and then taking the velvet antler out for draining off; and 3) drying the drained velvet antler. The method can effectively solve the problems of poor taste and heavy smell of the velvet antler, the prepared velvet antler can be directly used as small pieces ready for decoction. Experiments show that, compared with smell removing methods in the prior art, the velvet antler processing technology is simple and feasible, and can effectively achieve the smell removing effect, by 60-70 DEG infiltration and rapid slight-boiling cooking, the loss of effective composition of the velvet antler can be avoided, the red dates has the effects of tonifying spleen and benefitting stomach, supplementing Qi and nourishing blood, calming nerves and tranquilizing heart, the red dates and the velvet antler are mutually used, the taste of the velvet antler is improved, the smell removing effect is achieved, and the velvet antler processing technology is conducive to better clinical efficacy of the velvet antler, and has important significance in traditional Chinese medicine processing technology, especially in the velvet antler processing technology.

Description

Technical field [0001] The invention relates to a processing technique of Chinese medicinal materials, in particular to a processing technique for removing the fishy smell of velvet. Background technique [0002] Velvet antler is a kind of precious Chinese medicine. It is taken from the unossified young horns of sika deer (CervusnipponTemminck) or red deer (C.Elaohus L), so it can be considered as a natural growth factor library. Ancient books record: Deer antler is sweet in taste and warm in nature. It mainly leaks malignant blood, cold and heat convulsions, nourishes qi and strengthens aspiration, grows teeth and is not old, warms the kidney and invigorates yang, promotes essence and blood, strengthens muscles and marrow. Indications: Deficiency, fatigue, thinness, blood deficiency, dizziness, backache, weak knees, impotence and premature ejaculation, long-term injury, brain strengthening, nourishing intelligence, promoting blood, strengthening the body, bones, improving sexual...

Claims

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Application Information

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IPC IPC(8): A61K35/32
Inventor 秦玉峰周祥山王东亮汝文文孙阳恩钤莉妍
Owner SHAN DONG DONG E E JIAO
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