A kind of processing technology of deer antler

A technology of deer antler and red dates, which is applied in the field of processing technology of Chinese medicinal materials, can solve the problems of heavy fishy smell and poor taste of deer antler, and achieve the effects of improving taste, avoiding loss and improving clinical efficacy.

Active Publication Date: 2017-07-21
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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  • A kind of processing technology of deer antler
  • A kind of processing technology of deer antler
  • A kind of processing technology of deer antler

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 Screening of velvet antler deodorization process and processing technology

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

[0032] Table 1 Processing method of velvet antler for deodorization

[0033]

[0034]

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

[0036] Mass before processing (g) Mass after processing (g) Protein content (%) Fishy smell light - heavy (1-4) Ginger Rock Candy 50.00 48.53 56.37％ 3 Jujube Deodorization Processing 50.00 52.36 58.43％ 2 boiled fried 50.00 47.68 56.12％ 4 Acetic acid deodorization process 50.00 44.97 52.74％ 1

[0037] Experimental results and analysis: Compared with the above four met...

Embodiment 2

[0038] Embodiment 2 Deodorization processing method of velvet antler

[0039] According to the following method, the velvet decoction pieces are deodorized and processed:

[0040] (1) Weigh 100g red date powder, add 4000mL water, boil for 30min, filter to obtain red date water;

[0041] (2) Put 500g deer antler slices into jujube water, soak at 70°C for 20 minutes, then heat to a slight boil, fry for 20 seconds, take out and drain the water, remove the foam in the water, put it into boiling for 15 seconds, and take out the velvet antler slices, drained;

[0042] (3) The velvet slices boiled and fried in jujube water were dried in a ventilated drying oven at 55° C. for 6 hours to obtain edible velvet slices.

[0043] Quality, protein content and properties of velvet antler before and after processing

[0044]

Embodiment 3

[0045] Embodiment 3 deodorization processing method of velvet antler

[0046] According to the following method, the velvet decoction pieces are deodorized and processed:

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

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

[0049] (3) The velvet slices boiled and fried in jujube water were dried in a ventilated drying oven at 55° C. for 6 hours to obtain edible velvet slices.

[0050] Quality, protein content and properties of velvet antler before and after processing

[0051]

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PUM

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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 technology of Chinese medicinal materials, in particular to a processing technology for removing the fishy smell of velvet antler. Background technique [0002] Deer antler is a precious traditional Chinese medicine, which is taken from the unossified young horns of sika deer (CervusnipponTemminck) or red deer (C.ElaohusL), so it can be considered as a natural growth factor library. According to ancient records: velvet antler is sweet in taste and warm in nature. It is mainly used for leaking bad blood, cold and heat convulsions and epilepsy, nourishing qi and strengthening will, keeping the population young, warming kidney and strengthening yang, producing essence and blood, strengthening tendons and nourishing marrow. It is mainly used to treat fatigue and thinness, blood deficiency, dizziness, sore waist and knees, impotence and premature ejaculation, long-term injury, brain strengthening, intelligence developme...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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