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Processing method of agkistrodon flesh decoction pieces

A technology for qi snake meat and decoction pieces, which is applied in the field of processing qi snake meat decoction pieces, can solve problems such as difficulties in the production of decoction pieces, lack of process parameters and operating standards, etc., achieves high content of alcohol-soluble extracts, shortens production cycle, and reduces fishy odor. taste effect

Inactive Publication Date: 2019-03-08
SUN YAT SEN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above records lack clear process parameters and operating standards, which brings great difficulties to the production enterprises of decoction pieces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method of Viper meat decoction pieces, comprising the following steps:

[0018] (1) Take Viper, remove the head, add the mixed solution of rice wine and vinegar to moisten for 40-60 minutes; the volume ratio of rice wine and vinegar is (3-5):1; the mass ratio of Viper and mixed solution is (10- 14): 1; Aggressive viper is selected similar in size, disc diameter 17-34cm, no corrupt moldy viper, the degree of used yellow rice wine is 14-20 °, and the degree of vinegar is 3.5-5 °;

[0019] (2) Take the moistened Viper and the mixed solution, put it in a high-pressure container, heat it with water vapor, steam it at 0.01-0.015Mpa, 105-110°C for 5-7min, then take out the Viper and remove the scales;

[0020] (3) Continue steaming for 15-20 minutes, take out the viper, remove the bones, cut into 20-35mm sections, and dry at 70-80°C until the moisture content is less than 12%.

Embodiment 2

[0022] A processing method of Viper meat decoction pieces, comprising the following steps:

[0023] (1) Take Viper, remove the head, add the mixed solution of rice wine and vinegar to moisten for 60 minutes; the volume ratio of rice wine and vinegar is 4:1; the mass ratio of Viper and mixed solution is 12:1;

[0024] (2) Take the moistened Viper and the mixed solution, put it in a high-pressure container, heat it with water vapor, steam it at 0.01Mpa, 105°C for 7 minutes, take out the Viper, and remove the scales;

[0025] (3) Continue steaming for 20 minutes, take out the viper, remove the bone, cut into 20-35mm sections, and dry at 75°C until the water content is less than 12%.

Embodiment 3

[0027] A processing method of Viper meat decoction pieces, comprising the following steps:

[0028] (1) Take the viper, remove the head, add the mixed solution of rice wine and vinegar to moisten for 50 minutes; the volume ratio of rice wine and vinegar is 5:1; the mass ratio of Viper and the mixed solution is 12:1;

[0029] (2) Take the moistened Viper and the mixed solution, put it in a high-pressure container, heat it with water vapor, steam it at 0.01Mpa, 105°C for 7 minutes, take out the Viper, and remove the scales;

[0030] (3) Continue steaming for 15 minutes, take out the viper, remove the bone, cut into 20-35mm sections, and dry at 70°C until the water content is less than 12%.

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PUM

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Abstract

A processing method of agkistrodon flesh decoction pieces comprises the steps as follows: (1) taking agkistrodon, removing the head, and adding a mixed solution of yellow rice wine and vinegar for moistening for 40-60 min, wherein the volume ratio of the yellow rice wine to the vinegar is (3-5):1, and the mass ratio of the agkistrodon to the mixed solution is (10-14):1; (2) placing the moistened agkistrodon and the mixed solution in a high-pressure vessel, using vapor for heating, performing steaming at 105-110 DEG C and under 0.01-0.015 Mpa for 5-7 min, taking the agkistrodon and removing scale; (3) performing steaming for 15-20 min continuously, taking the agkistrodon, and performing bone removal, cutting and drying to obtain the agkistrodon flesh decoction pieces. By use of the method,the production cycle can be shortened, thorough scale and bone removal and cutting are easy, agkistrodon skin and flesh are not damaged, the content of alcohol-soluble extract is high, besides, the vinegar and the yellow rice wine are mixed to moisten and steam the agkistrodon, the stench of the agkistrodon can be reduced, and the taking taste of a patient can be improved.

Description

technical field [0001] The invention belongs to the technical field of traditional Chinese medicine production, and in particular relates to a processing method for decoction pieces of Viper meat. Background technique [0002] Agkistrodon acutus (Güenther) is the dry body of Agkistrodon acutus (Güenther), a Viperidae animal. It tastes sweet, salty, warm in nature, and returns to the Liver Channel. It has the effects of expelling wind, dredging collaterals and relieving spasm. Clinically, it is often used for rheumatism obstinate numbness, pruritus, crooked eyes due to apoplexy, hemiplegia, convulsions and convulsions. The use of Viper as medicine was first recorded in "Lei Gong Pao Shao Lun". The name of Viper first appeared in "Compendium of Materia Medica" as one of the released names of white-flowered snake. The 1963 edition of "Chinese Pharmacopoeia" still uses white-flowered snake as its correct name. The brackets are marked after the name of the white snake. The 1977...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K35/583A61P29/00A61P17/04A61P25/00
CPCA61K35/583A61P17/04A61P25/00A61P29/00
Inventor 田连起乐智勇都盼盼曹晖于留荣周文良
Owner SUN YAT SEN UNIV
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